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Natural Compounds in Plant-Based Food

Culinary herbs and spices confer characteristic flavors or coloring to food. In this Special Issue of Foods, we aim to focus on culinary herbs and spices from a health perspective. Substances of plant origin are often regarded as harmless. The intention of this Special Issue is to provide a science-...

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Bibliographic Details
Main Author: Eisenreich, Andreas
Other Authors: Schaefer, Bernd
Format: eBook
Language:English
Published: MDPI - Multidisciplinary Digital Publishing Institute 2023
Subjects:
Brassica Nigra
Biodegradation
Horizontal Alkaloid Transfer
Atherogenic Index (ai)
Petroselinic Acid
Cell Cycle
Anti-inflammatory
Mixtures
Senecionine
Elemicin
N/a
Turmeric
Asarone Glucuronides
Plant Waste
Lappula Squarrosa
Safrole
Senecio Jacobaea
Black Pepper
Sinapis Alba
Antioxidant Properties
Carcinogens
Isothiocyanates
Food
Cinnamon
Food Safety
Hepatotoxicity
Flavoring
α-turmerone
Anticancer
Compost
Hplc-esi-ms/ms
Risk Assessment
Dna-reactants
Structure Dependency
Heparg
Brassica Juncea
Glucosinolates
Consumption
Pak1
Alkenylbenzenes
Drug Interaction
Bolus Administration
Metabolites
Bile Acids
Human Study
Pyrrolizidine Alkaloid (pa)
Health Benefits And Risks
Myristicin
β-turmerone
Erucic Acid
Cholestasis
Bile Acid
Contamination
Reproductive Toxicity
Polyacetylenes
Hypocholesterolemic Fatty Acids
Epigenetic
Toxicology
Allergy
Piperine
Pyrrolizidine Alkaloids
Asarone Isomers
Ar-turmerone
Food Chain
Medical Toxicology / Bicssc
Mustard
Medicine And Nursing / Bicssc
Regulation
Polyunsaturated Fatty Acids (pufas)
Essential Oil Composition
Methyleugenol
Bisphenol F
Fat Quality Indices
Microrna
Ipa
Phytochemicals
Online Access:
Collection: Directory of Open Access Books - Collection details see MPG.ReNa
Description
Summary:Culinary herbs and spices confer characteristic flavors or coloring to food. In this Special Issue of Foods, we aim to focus on culinary herbs and spices from a health perspective. Substances of plant origin are often regarded as harmless. The intention of this Special Issue is to provide a science-based view of the health impact of naturally occuring ingredients in plants with a particular focus on the health impact of plants used as culinary herbs and spices. In this context, different aspects will be addressed, including toxicological, analytical, and regulatory issues regarding naturally occurring ingredients in culinary herbs and spices as well as in products, such as essential oils and the food supplements based on them. For this purpose, some select examples of these compounds will be utilized to illustrate potential effects on human health, together with knowledge gaps related to hazard and exposure assessment. Moreover, safety issues related to products, such as essential oils or food supplements containing extracts of culinary herbs and spices that have become widely available to consumers through several distribution channels in the EU, will be covered.
Item Description:Creative Commons (cc), https://creativecommons.org/licenses/by/4.0/
Physical Description:1 electronic resource (358 p.)
ISBN:books978-3-0365-8478-2
9783036584799
9783036584782

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