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Nutraceutical Potential of Apiaceae

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Book cover Bioactive Molecules in Food

Part of the book series: Reference Series in Phytochemistry ((RSP))

Abstract

Apiaceae 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.

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Abbreviations

CAE:

Caffeic acid equivalent

CE:

Catechine equivalent

DW:

Dry weight

FW:

Fresh weight

GAE:

Gallic acid equivalents

QE:

Quercetin equivalent

TFC:

Total flavanoids content

TPC:

Total phenolic contents

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  1. Department of Alternative Crops and Organic Agriculture, Institute of Field and Vegetable Crops, Novi Sad, Serbia

    Milica G. Aćimović

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  1. Milica G. Aćimović
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  1. Faculty of Pharmaceutical Sciences, Institute of Vine and Wine Sciences, University of Bordeaux, Villenave d’Ornon, France

    Jean-Michel Mérillon

  2. Department of Botany, University College of Science, M. L. Sukhadia University, Udaipur, Rajasthan, India

    Kishan Gopal Ramawat

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Aćimović, M.G. (2019). Nutraceutical Potential of Apiaceae. In: Mérillon, JM., Ramawat, K.G. (eds) Bioactive Molecules in Food. Reference Series in Phytochemistry. Springer, Cham. https://doi.org/10.1007/978-3-319-78030-6_17

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