Bioactive and Nutritional Potential of Medicinal and Aromatic Plant (MAP) Seasoning Mixtures

Medicinal and aromatic plants (MAPs), worldwide appreciated and used as condiments, dyes, and preservatives, possess several biological properties that justify their continuous application in the food industry. In the present study, the nutritional and chemical profiles, as well as the bioactive pro...

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Veröffentlicht in:	Molecules (Basel, Switzerland) Switzerland), 2021-03, Vol.26 (6), p.1587, Article 1587
Hauptverfasser:	Novais, Claudia, Pereira, Carla, Molina, Adriana K., Liberal, Angela, Dias, Maria Ines, Anibarro-Ortega, Mikel, Alves, Maria Jose, Calhelha, Ricardo C., Ferreira, Isabel C. F. R., Barros, Lillian
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Anti-Infective Agents - chemistry Anti-Inflammatory Agents, Non-Steroidal - chemistry Antiinfectives and antibacterials Antimicrobial activity Antineoplastic Agents, Phytogenic - chemistry Antioxidants Antioxidants - chemistry Bioactive compounds bioactivities Biochemistry & Molecular Biology Biological activity Biological properties Carbohydrates Cell Line, Tumor Chemistry Chemistry, Multidisciplinary condiment mixtures Condiments Condiments - analysis Diabetes Diet Drug Evaluation, Preclinical Flavorings Fluorescence Fluorescence in situ hybridization Food Food industry Food processing industry Herbal medicine High-performance liquid chromatography Humans Inflammation Isoforms Life Sciences & Biomedicine Liquid chromatography Meat nutritional value Nutritive Value organic acids Phenolic compounds Phenols Phenols - chemistry Physical Sciences Physiology Plant Extracts - analysis Plants, Edible - chemistry Plants, Medicinal - chemistry Poultry Preservatives Salads Science & Technology Tocopherol tocopherols
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