TY  - CHAP
AU  - Aćimović, Milica
AU  - Rat, Milica
AU  - Tešević, Vele
AU  - Dojčinović, Nevena
PY  - 2018
UR  - http://fiver.ifvcns.rs/handle/123456789/2675
AB  - The aim of this book chapter was to highlight the great importance of plants from Apiaceae family as functional food products, focusing on its anticancer properties. The plants that will be discussed for their anticancer properties include: caraway (Carum carvi L.), dill (Anethum graveolens L.), anise (Pimpinella anisum L.), fennel (Foeniculum vulgare Mill.), coriander (Coriandrum sativum L.), celery and celeriac (Apium graveolens L.), lovage (Levisticum officinale Koch.), carrot (Daucus carota L.), parsley (Petroselinum crispum L.), parsnip (Pastinaca sativa L.), angelica (Angelica archangelica L.), cumin (Cuminum cyminum L.), chervil (Anthriscus sp.) and eryngo (Eryngium campestre L.). Leaves, roots and seeds of these plants are widely used as spices, flavoring agents and dietary supplements in the folk medicine and pharmaceutical industry. Furthermore, roots and leaves of these plants are valuable sources of phytochemicals used on a daily basis as food with nutraceutical potential. Their essential oils have characteristic aroma and have potent antioxidant and antimicrobial properties, which contribute to their ability to serve as natural food conservatives. Additionally, due to their anticancer, hypoglycemic, hypolipidemic, hepatoprotective and other activities these plants are widely used as alternative and healthy food for the prevention and treatment of many disorders
PB  - Sharjah : Bentham Science Publishers
T2  - Phytochemicals in Vegetables: A Valuable Source of Bioactive Compounds
T1  - Anticancer properties of Apiaceae
EP  - 255
SP  - 236
DO  - 10.2174/97816810873991180101
ER  - 

@inbook{
author = "Aćimović, Milica and Rat, Milica and Tešević, Vele and Dojčinović, Nevena",
year = "2018",
abstract = "The aim of this book chapter was to highlight the great importance of plants from Apiaceae family as functional food products, focusing on its anticancer properties. The plants that will be discussed for their anticancer properties include: caraway (Carum carvi L.), dill (Anethum graveolens L.), anise (Pimpinella anisum L.), fennel (Foeniculum vulgare Mill.), coriander (Coriandrum sativum L.), celery and celeriac (Apium graveolens L.), lovage (Levisticum officinale Koch.), carrot (Daucus carota L.), parsley (Petroselinum crispum L.), parsnip (Pastinaca sativa L.), angelica (Angelica archangelica L.), cumin (Cuminum cyminum L.), chervil (Anthriscus sp.) and eryngo (Eryngium campestre L.). Leaves, roots and seeds of these plants are widely used as spices, flavoring agents and dietary supplements in the folk medicine and pharmaceutical industry. Furthermore, roots and leaves of these plants are valuable sources of phytochemicals used on a daily basis as food with nutraceutical potential. Their essential oils have characteristic aroma and have potent antioxidant and antimicrobial properties, which contribute to their ability to serve as natural food conservatives. Additionally, due to their anticancer, hypoglycemic, hypolipidemic, hepatoprotective and other activities these plants are widely used as alternative and healthy food for the prevention and treatment of many disorders",
publisher = "Sharjah : Bentham Science Publishers",
journal = "Phytochemicals in Vegetables: A Valuable Source of Bioactive Compounds",
booktitle = "Anticancer properties of Apiaceae",
pages = "255-236",
doi = "10.2174/97816810873991180101"
}

Aćimović, M., Rat, M., Tešević, V.,& Dojčinović, N.. (2018). Anticancer properties of Apiaceae. in Phytochemicals in Vegetables: A Valuable Source of Bioactive Compounds
Sharjah : Bentham Science Publishers., 236-255.
https://doi.org/10.2174/97816810873991180101

Aćimović M, Rat M, Tešević V, Dojčinović N. Anticancer properties of Apiaceae. in Phytochemicals in Vegetables: A Valuable Source of Bioactive Compounds. 2018;:236-255.
doi:10.2174/97816810873991180101 .

Aćimović, Milica, Rat, Milica, Tešević, Vele, Dojčinović, Nevena, "Anticancer properties of Apiaceae" in Phytochemicals in Vegetables: A Valuable Source of Bioactive Compounds (2018):236-255,
https://doi.org/10.2174/97816810873991180101 . .