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Apiaceae seeds as functional food

Acimovic, Milica, Kostadinovic, Ljiljana, Popovic, Sanja, Dojcinovic, Nevena·2015·Journal of Agricultural Sciences, Belgrade
DOI 10.2298/jas1503237a
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Abstract

The aim of this review was to point to a great importance of plants from Apiaceae family as a functional food. Caraway (Carum carvi L.), anise (Pimpinella anisum L.), coriander (Coriandrum sativum L.), dill (Anethum graveolens L.), fennel (Foeniculum vulgare Mill.) and cumin (Cuminum cyminum L.) are plants from the above-mentioned family whose seeds are widely used in folk medicine, pharmaceutical industry, as spices, flavoring agents and as dietary supplements. These plants are rich in essential oil, which is a mixture of volatile compounds that give it a characteristic aroma. Their antioxidant and antimicrobial activities have been proven and because of these activities they have great potential to be used as natural food conservatives. These plants also have hypoglycemic and hypolipidemic activities as well as anticancer properties. They are used as food supplements in everyday nutrition and as natural health products for the prevention and treatment of many disorders such as inflammations, hyperglycemia, hyperlipidemia and others. Apart from this, these plants have real application in foods such as pastries, meat and dairy products, pickles and salads as well as spice blends like curry powder, garam masala and others.

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Cited by

Metadata

Authors
Acimovic, M., Kostadinovic, L., Popovic, S., & Dojcinovic, N.
Affiliations
  • Institute of Food Technology, Novi Sad
  • Faculty of Sciences, Department of Biology and Ecology, Novi Sad
ORCID
Venue
Journal of Agricultural Sciences, Belgrade
Publisher
National Library of Serbia
Published
2015
Volume
60
Issue
3
Pages
237-246
ISSN
  • 1450-8109
  • 2406-0968
DOI
10.2298/jas1503237a
Cited by
17
References
0
Language
en
Licence
creativecommons.org/licenses/by-sa/4.0/ (unspecified)

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