草药:食品工业中生物活性化合物的重要来源

E. Ivanišová, M. Kačániová, T. Savitskaya, D. Grinshpan
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引用次数: 4

摘要

草药伴随人一生——从生到死。它们几乎每天都以各种形式作为食物的一部分出现在我们的餐桌上,许多植物被用于技术和生物能量学目的,还有一大群植物被用于医药、制药和食品工业。在过去十年中,草药和香料的消费量有所增加。它们自然生长,不含化学添加剂,一些研究表明,与其他常见的食用植物相比,它们的营养价值更高。由于其营养成分(如维生素、酚类、花青素、类黄酮、单宁等)对健康的潜在有益影响,草药变得越来越重要。这些原料被认为是有前途的,经济和生态有利的食品工业。本章将介绍Lamiaceae科中草药的生物活性成分及其在食品工业中的应用前景。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Medicinal Herbs: Important Source of Bioactive Compounds for Food Industry
Medicinal herbs accompany people throughout life – from birth to the grave. Almost every day they come to our table as a part of food in various forms, many are used for technical and bioenergetics purposes, and there is also a large group of plants used in medicine, pharmacy and food industry. In the last decade, the consumption of herbs and spices has increased. They grow spontaneously and free of chemical additives, and some studies have shown higher nutritional value, often more significant compared to other common food plants. Medicinal herbs become increasingly important due to its potential beneficial health effects related to its nutritional composition, such as the presence of vitamins, phenolic, anthocyanins, flavonoids, tannins, among others. These raw materials are considered to be promising, economically and ecologically advantageous for the food industry. In this chapter will be describe selected medicinal herbs from Lamiaceae family – bioactive compounds and possibility for using in food industry.
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