Chemical composition, nutritive and nutraceutical potential of coriander.
Нема приказа
Аутори
Aćimović, MilicaMarjanović-Jeromela, Ana
Pezo, Lato
Kiprovski, Biljana
Jaćimović, Simona
Остала ауторства
Pujari, MamtaKapoor, Bharat
Pande, Neeta
Joshi, Anju
Поглавље у монографији (Објављена верзија)
,
Nova Science Publishers
Метаподаци
Приказ свих података о документуАпстракт
This book describes the origin, cultivation, botanical characteristics, phytochemical composition, and biological properties of Coriandrum sativum, also known as coriander. The book also discusses management strategies to prevent various diseases by using this herb. Chapter One emphasizes coriander’s nutritional and functional properties. Chapter Two covers the traditional medicinal properties of coriander and argues for its potential for improving quality of life, especially related to aging and lifestyle-associated illnesses. Chapter Three describes the pharmacological activities of all parts of the plant and its use as a functional food and nutraceutical. Chapter Four summarizes the cultivation and processing of coriander and provides further details on its medicinal properties. Chapter Five discusses coriander’s role in the food industry as a flavoring agent and preservative, among other applications. Chapter Six assesses coriander’s effectiveness as a medicinal agent. Lastly, Chap...ter Seven gives an overview of the origin, taxonomic status, distribution, botanical description, and cultivation of coriander, as well as the diseases that affect it.
Кључне речи:
Coriandrum sativum / coriander / functional food / nutraceutical / pharmacological activitiesИзвор:
Coriandrum sativum: Origin, Uses and Nutrition, 2022, 29-53Издавач:
- New York : Nova Science Publishers
Колекције
Институција/група
FiVeRTY - CHAP AU - Aćimović, Milica AU - Marjanović-Jeromela, Ana AU - Pezo, Lato AU - Kiprovski, Biljana AU - Jaćimović, Simona PY - 2022 UR - http://fiver.ifvcns.rs/handle/123456789/3271 AB - This book describes the origin, cultivation, botanical characteristics, phytochemical composition, and biological properties of Coriandrum sativum, also known as coriander. The book also discusses management strategies to prevent various diseases by using this herb. Chapter One emphasizes coriander’s nutritional and functional properties. Chapter Two covers the traditional medicinal properties of coriander and argues for its potential for improving quality of life, especially related to aging and lifestyle-associated illnesses. Chapter Three describes the pharmacological activities of all parts of the plant and its use as a functional food and nutraceutical. Chapter Four summarizes the cultivation and processing of coriander and provides further details on its medicinal properties. Chapter Five discusses coriander’s role in the food industry as a flavoring agent and preservative, among other applications. Chapter Six assesses coriander’s effectiveness as a medicinal agent. Lastly, Chapter Seven gives an overview of the origin, taxonomic status, distribution, botanical description, and cultivation of coriander, as well as the diseases that affect it. PB - New York : Nova Science Publishers T2 - Coriandrum sativum: Origin, Uses and Nutrition T1 - Chemical composition, nutritive and nutraceutical potential of coriander. EP - 53 SP - 29 DO - https://doi.org/10.52305/TXFR4149 ER -
@inbook{ author = "Aćimović, Milica and Marjanović-Jeromela, Ana and Pezo, Lato and Kiprovski, Biljana and Jaćimović, Simona", year = "2022", abstract = "This book describes the origin, cultivation, botanical characteristics, phytochemical composition, and biological properties of Coriandrum sativum, also known as coriander. The book also discusses management strategies to prevent various diseases by using this herb. Chapter One emphasizes coriander’s nutritional and functional properties. Chapter Two covers the traditional medicinal properties of coriander and argues for its potential for improving quality of life, especially related to aging and lifestyle-associated illnesses. Chapter Three describes the pharmacological activities of all parts of the plant and its use as a functional food and nutraceutical. Chapter Four summarizes the cultivation and processing of coriander and provides further details on its medicinal properties. Chapter Five discusses coriander’s role in the food industry as a flavoring agent and preservative, among other applications. Chapter Six assesses coriander’s effectiveness as a medicinal agent. Lastly, Chapter Seven gives an overview of the origin, taxonomic status, distribution, botanical description, and cultivation of coriander, as well as the diseases that affect it.", publisher = "New York : Nova Science Publishers", journal = "Coriandrum sativum: Origin, Uses and Nutrition", booktitle = "Chemical composition, nutritive and nutraceutical potential of coriander.", pages = "53-29", doi = "https://doi.org/10.52305/TXFR4149" }
Aćimović, M., Marjanović-Jeromela, A., Pezo, L., Kiprovski, B.,& Jaćimović, S.. (2022). Chemical composition, nutritive and nutraceutical potential of coriander.. in Coriandrum sativum: Origin, Uses and Nutrition New York : Nova Science Publishers., 29-53. https://doi.org/https://doi.org/10.52305/TXFR4149
Aćimović M, Marjanović-Jeromela A, Pezo L, Kiprovski B, Jaćimović S. Chemical composition, nutritive and nutraceutical potential of coriander.. in Coriandrum sativum: Origin, Uses and Nutrition. 2022;:29-53. doi:https://doi.org/10.52305/TXFR4149 .
Aćimović, Milica, Marjanović-Jeromela, Ana, Pezo, Lato, Kiprovski, Biljana, Jaćimović, Simona, "Chemical composition, nutritive and nutraceutical potential of coriander." in Coriandrum sativum: Origin, Uses and Nutrition (2022):29-53, https://doi.org/https://doi.org/10.52305/TXFR4149 . .