Medicinal Plants and Foods
Medicinal plants or medicinal herbs have been identified and used since ancient times to improve the sensory characteristics of food. The main compounds found in plants correspond to four major biochemical classes: Polyphenols, terpenes, glycosides and alkaloids. Plants synthesize these compounds fo...
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| Format: | eBook |
| Language: | English |
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Basel, Switzerland
MDPI - Multidisciplinary Digital Publishing Institute
2020
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| Collection: | Directory of Open Access Books - Collection details see MPG.ReNa |
| Summary: | Medicinal plants or medicinal herbs have been identified and used since ancient times to improve the sensory characteristics of food. The main compounds found in plants correspond to four major biochemical classes: Polyphenols, terpenes, glycosides and alkaloids. Plants synthesize these compounds for a variety of purposes, including protection of the plant against fungi and bacteria, defense against insects and attraction of pollinators and dispersal agents to favor the dispersion of seeds and pollens. |
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| Item Description: | Creative Commons (cc), https://creativecommons.org/licenses/by/4.0/ |
| Physical Description: | 1 electronic resource (165 p.) |
| ISBN: | 9783039433988 books978-3-03943-399-5 9783039433995 |