Nutraceutical Potential of Apiaceae
Abstract
Apiaceae family is large, with over 3.000 species worldwide cultivated for many purposes. Some plants in this family such as carrots, parsley, parsnip and celery are common vegetable crops, while other members like anise, caraway, coriander, cumin, fennel, lovage, angelica and dill are famous for their medicinal and aromatic properties. Usage of these plants is very popular in everyday diet because of their documented health benefits. Apiaceae are a very important source of phytochemicals – chemicals with biological activity. However, phytochemicals are non-nutritive plant chemicals, also called nutraceuticals. They are widely used for prevention, treatment or cure of conditions or diseases. Bioactive compounds with nutraceutical potential are polyphenolic compounds, polyacetylenes and terpenoids. The aim of this review is to represent selected plants of Apiaceae family currently used as nutraceuticals and describe their nutritional benefits.
Keywords:
Biological activity / Food / Nutrition / Phenolics / Polyacetylenes / Spices / Terpenoids / VegetableSource:
Bioactive Molecules in Food, 2019, 1311-1341Publisher:
- Springer Science and Business Media B.V.
DOI: 10.1007/978-3-319-78030-6_17
ISBN: 978-3-319-54528-8
Scopus: 2-s2.0-85101491155
Collections
Institution/Community
FiVeRTY - CHAP AU - Aćimović, Milica PY - 2019 UR - http://fiver.ifvcns.rs/handle/123456789/1947 AB - Apiaceae family is large, with over 3.000 species worldwide cultivated for many purposes. Some plants in this family such as carrots, parsley, parsnip and celery are common vegetable crops, while other members like anise, caraway, coriander, cumin, fennel, lovage, angelica and dill are famous for their medicinal and aromatic properties. Usage of these plants is very popular in everyday diet because of their documented health benefits. Apiaceae are a very important source of phytochemicals – chemicals with biological activity. However, phytochemicals are non-nutritive plant chemicals, also called nutraceuticals. They are widely used for prevention, treatment or cure of conditions or diseases. Bioactive compounds with nutraceutical potential are polyphenolic compounds, polyacetylenes and terpenoids. The aim of this review is to represent selected plants of Apiaceae family currently used as nutraceuticals and describe their nutritional benefits. PB - Springer Science and Business Media B.V. T2 - Bioactive Molecules in Food T1 - Nutraceutical Potential of Apiaceae EP - 1341 SP - 1311 DO - 10.1007/978-3-319-78030-6_17 ER -
@inbook{ author = "Aćimović, Milica", year = "2019", abstract = "Apiaceae family is large, with over 3.000 species worldwide cultivated for many purposes. Some plants in this family such as carrots, parsley, parsnip and celery are common vegetable crops, while other members like anise, caraway, coriander, cumin, fennel, lovage, angelica and dill are famous for their medicinal and aromatic properties. Usage of these plants is very popular in everyday diet because of their documented health benefits. Apiaceae are a very important source of phytochemicals – chemicals with biological activity. However, phytochemicals are non-nutritive plant chemicals, also called nutraceuticals. They are widely used for prevention, treatment or cure of conditions or diseases. Bioactive compounds with nutraceutical potential are polyphenolic compounds, polyacetylenes and terpenoids. The aim of this review is to represent selected plants of Apiaceae family currently used as nutraceuticals and describe their nutritional benefits.", publisher = "Springer Science and Business Media B.V.", journal = "Bioactive Molecules in Food", booktitle = "Nutraceutical Potential of Apiaceae", pages = "1341-1311", doi = "10.1007/978-3-319-78030-6_17" }
Aćimović, M.. (2019). Nutraceutical Potential of Apiaceae. in Bioactive Molecules in Food Springer Science and Business Media B.V.., 1311-1341. https://doi.org/10.1007/978-3-319-78030-6_17
Aćimović M. Nutraceutical Potential of Apiaceae. in Bioactive Molecules in Food. 2019;:1311-1341. doi:10.1007/978-3-319-78030-6_17 .
Aćimović, Milica, "Nutraceutical Potential of Apiaceae" in Bioactive Molecules in Food (2019):1311-1341, https://doi.org/10.1007/978-3-319-78030-6_17 . .