A REVIEW OF GENUS CROCUS: PHENOLIC, NUTRIENT, MINERAL, ESSENTIAL OIL CONTENTS AND BIOLOGICAL ACTIVITIES

IF 0.6 Q4 FOOD SCIENCE & TECHNOLOGY
M. Sevindik, F. Mohammed, I. Uysal
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引用次数: 0

Abstract

Plants are a rich natural resource that serve many uses for people. Humans have long relied on plants for a wide range of needs, including sustenance, housing, and health care. People have been looking to nature for medical solutions since ancient times. He accomplished this by experimenting with and repurposing various organic materials. Plants are the most often utilized of these natural resources. Because of the potential for adverse reactions to synthetic medications, there has been a shift in recent years toward a greater reliance on natural goods. As such, it is crucial to learn which plants are active in certain biological processes. Our research focused on the phenolic, mineral, nutritional, and essential oil content of Crocus genus members as well as their biological activity. A number of crocus species have been demonstrated to have medicinal and nutritional value. Antioxidant, antibacterial, antiviral, and anticancer research has also seen a surge in recent years. Essential oils and phenolic chemicals are suspected to be present in this plant, making it a potential natural source.
番红花属植物的酚类、营养成分、矿物质、精油含量及生物活性研究进展
植物是一种丰富的自然资源,为人们提供了多种用途。长期以来,人类一直依赖植物来满足各种需求,包括食物、住房和医疗保健。自古以来,人们就一直在寻求自然的医疗解决方案。他通过试验和重新利用各种有机材料来实现这一点。植物是这些自然资源中最常被利用的。由于合成药物可能会产生不良反应,近年来人们开始更加依赖天然药物。因此,了解哪些植物在某些生物过程中是活跃的至关重要。我们的研究重点是番红花属成员的酚类、矿物质、营养和精油含量及其生物活性。许多番红花已被证明具有药用和营养价值。抗氧化、抗菌、抗病毒和抗癌研究近年来也出现了激增。精油和酚类化学物质被怀疑存在于这种植物中,使其成为潜在的天然来源。
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来源期刊
CiteScore
1.90
自引率
0.00%
发文量
156
审稿时长
8 weeks
期刊介绍: The Journal of Microbiology, Biotechnology and Food Sciences is an Open Access, peer-reviewed online scientific journal published by the Faculty of Biotechnology and Food Sciences (Slovak University of Agriculture in Nitra). The major focus of the journal is regular publishing of original scientific articles, short communications and reviews about animal, plant and environmental microbiology (including bacteria, fungi, yeasts, algae, protozoa and viruses), microbial, animal and plant biotechnology and physiology, microbial, plant and animal genetics, molecular biology, agriculture and food chemistry and biochemistry, food control, evaluation and processing in food science and environmental sciences.
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