4 research outputs found
Peel colour and flesh phenolic compounds at ripening stages in pollinated commercial varieties of fig (Ficus carica L.) fruit grown in Southern Europe
Full text linkFrom sterile labs to rich VR: Immersive multisensory context critical for odors to induce motivated cleaning behavior
Full text linkNutraceutical Potential of Apiaceae
Full text linkApiaceae family is large, with over 3.000 species worldwide cultivated for many purposes. Some plants in this family such as carrots, parsley, parsnip and celery are common vegetable crops, while other members like anise, caraway, coriander, cumin, fennel, lovage, angelica and dill are famous for their medicinal and aromatic properties. Usage of these plants is very popular in everyday diet because of their documented health benefits. Apiaceae are a very important source of phytochemicals – chemicals with biological activity. However, phytochemicals are non-nutritive plant chemicals, also called nutraceuticals. They are widely used for prevention, treatment or cure of conditions or diseases. Bioactive compounds with nutraceutical potential are polyphenolic compounds, polyacetylenes and terpenoids. The aim of this review is to represent selected plants of Apiaceae family currently used as nutraceuticals and describe their nutritional benefits
