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Nutraceutical Potential of Apiaceae

  • Milica G. Aćimović
Living reference work entry
Part of the Reference Series in Phytochemistry book series (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.

Keywords

Vegetable Spices Biological activity Food Nutrition Phenolics Polyacetylenes Terpenoids 

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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Copyright information

© Springer International Publishing AG 2017

Authors and Affiliations

  1. 1.Department of Alternative Crops and Organic AgricultureInstitute of Field and Vegetable Crops, Novi SadNovi SadSerbia

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