Spices as Functional Foods

被引：118
作者：
Viuda-Martos, M. [1 ]
Ruiz-Navajas, Y. [1 ]
Fernandez-Lopez, J. [1 ]
Perez-Alvarez, J. A. [1 ]
机构：
[1] Univ Miguel Hernandez, Escuela Politecn Super Orihuela, Dept Tecnol Agroalimentaria,Grp REVIV, Grp Industrializac Prod Origen Anim,Grp UMH 1, E-03312 Orihuela Alicante, Spain
来源：
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 2011年 / 51卷 / 01期
关键词：
flavonoids; antioxidant; antibacterial; hipolipidemic; antiinflammatory; anticancerigenic; PLANT ESSENTIAL OILS; OREGANO ESSENTIAL OIL; CUMINUM-CYMINUM L; VITRO ANTIMICROBIAL ACTIVITY; THYME ESSENTIAL OIL; LISTERIA-MONOCYTOGENES; ANTIOXIDANT ACTIVITY; NATURAL ANTIOXIDANTS; CHEMICAL-COMPOSITION; ROSEMARY EXTRACT;
D O I：
10.1080/10408390903044271
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Spices and aromatic herbs have been used since antiquity as preservatives, colorants, and flavor enhancers. Spices, which have long been the basis of traditional medicine in many countries, have also been the subject of study, particularly by the chemical, pharmaceutical, and food industries, because of their potential use for improving health. Both in vitro and in vivo studies have demonstrated how these substances act as antioxidants, digestive stimulants, and hypolipidemics and show antibacterial, anti-inflammatory, antiviral, and anticancerigenic activities. These beneficial physiological effects may also have possible preventative applications in a variety of pathologies. The aim of this review is to present an overview of the potential of spices and aromatic herbs as functional foods.
引用
收藏
页码：13 / 28
页数：16
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