Please use this identifier to cite or link to this item: https://biore.bio.bg.ac.rs/handle/123456789/2709
Title: Beneficial effects of spices in food preservation and safety
Authors: Gottardi, Davide
Bukvički, Danka 
Prasad, Sahdeo
Tyagi, Amit K.
Keywords: Antimicrobial;Disease prevention;Food preservation;Inflammatory diseases;Spices
Issue Date: 21-Sep-2016
Rank: M34
Journal: Frontiers in Microbiology
Abstract: 
© 2016 Gottardi, Bukvicki, Prasad and Tyagi. Spices have been used since ancient times. Although they have been employed mainly as flavoring and coloring agents, their role in food safety and preservation have also been studied in vitro and in vivo. Spices have exhibited numerous health benefits in preventing and treating a wide variety of diseases such as cancer, aging, metabolic, neurological, cardiovascular, and inflammatory diseases. The present review aims to provide a comprehensive summary of the most relevant and recent findings on spices and their active compounds in terms of targets and mode of action; in particular, their potential use in food preservation and enhancement of shelf life as a natural bioingredient.
URI: https://biore.bio.bg.ac.rs/handle/123456789/2709
ISSN: 1664-302X
DOI: 10.3389/fmicb.2016.01394
Appears in Collections:Journal Article

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