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Bioactive Compounds in Some Culinary Aromatic Herbs and Their Effects on Human Health

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dc.contributor.authorGuiné, Raquel
dc.contributor.authorGonçalves, Fernando
dc.date.accessioned2016-06-06T07:42:07Z
dc.date.available2016-06-06T07:42:07Z
dc.date.issued2016
dc.description.abstractCulinary herbs are herbaceous (leafy) plants that add flavour and colour to all types of meals. There is a wide variety of herbs that are used for culinary purposes worldwide, which are also recognized for their beneficial health effects, and thus have also been used in folk medicine. Besides their nutritional value herbs are rich in many phytochemical components with bioactive effects, thus improving human health. The aim of the present work was to make a general overview of some of these herbs, including their gastronomic usage, their chemical composition in bioactive components and their reported health effects. This work showed that the health effects are very diverse and differ according to the herb in question. However, some of the most frequently citted biological activities include antioxidant, antimicrobial, and antiviral effects.pt_PT
dc.identifier.citationGuiné RPF, Gonçalves FJ. (2016) Bioactive Compounds in Some Culinary Aromatic Herbs and Their Effects on Human Health. Mini-Reviews in Medicinal Chemistry, 16(11), 855-866.pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.19/3195
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherBenthampt_PT
dc.subjectaromatic herbspt_PT
dc.subjectculinary herbspt_PT
dc.subjectbioactive compoundspt_PT
dc.subjectchemical constituentspt_PT
dc.subjecthuman healthpt_PT
dc.subjecthealth effectspt_PT
dc.titleBioactive Compounds in Some Culinary Aromatic Herbs and Their Effects on Human Healthpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage866pt_PT
oaire.citation.issue11pt_PT
oaire.citation.startPage855pt_PT
oaire.citation.titleMini-Reviews in Medicinal Chemistrypt_PT
oaire.citation.volume16pt_PT
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT

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