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.
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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Aćimović, M.G. (2017). Nutraceutical Potential of Apiaceae. In: Mérillon, JM., Ramawat, K. (eds) Bioactive Molecules in Food. Reference Series in Phytochemistry. Springer, Cham. https://doi.org/10.1007/978-3-319-54528-8_17-1
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