Functional food: Rare herbs, seeds and vegetable oils as sources of flavors and phytosterols

Abstract

Two plant species of the genus Anthriscus (A. sylvestris and A. cerefolium) and Laserpitium latifolium L. are described as a good source of new aroma constituents and phytosterols. These plants are the herbs widely distributed in Serbia and possess significant medicinal value. They are widely applied in traditional medicine, but they are not used as functional food or in food technology. Two well-known domestic aromatic plant species: Mentha piperita L. and Thymus vulgaris L. and the lesser known Alliaria officinalis Andrz. are described as a good sources of highly prized essential oils in several wild-growing herbs. They are traditionally used in cooking. Quinoa seeds considered as multipurpose agro-industrial crop and the seeds may be utilized for human food and in flour products and in animal feed stocks because of its high nutritive value. Furthermore, watermelon meal possesses good nutritional quality, which may be commercially used as a new feed in the human or in the cattle nutrition. Seed oils, from Rubus ideaus, Ribes nigrum and walnut are also presented. The chemical composition on the sterols and essential fatty acids content, of these seed oils are shown that some of them can be successfully used in human nutrition, under specific conditions. Finally, developing new cholesterol-reducing products, such as phytosterols and their esters, which are marked as cholesterol-reducing food ingredient as well as the information on its incorporation into foods, are also included

The effects of cow manure vermicompost and municipal solid waste compost on peppermint (Mentha piperita L.) in Torbat-e-Jam and Rasht regions of Iran

“…is a highdemand aromatic and medicinal crop which is vegetatively propagated through stolon and rhizomes (Verma et al 2013). Peppermint oil is used both as a medicinal and flavoring agent in foods and confectionery (Milovanović et al 2009). In Iran, peppermint is a perennial crop established with transplants in the spring and has an average stand life of about 6 years (Ayyobi et al 2014).…”

10.5937/ratpov51-5077 = Effect of drying methods on essential oil yield, total phenol content and antioxidant capacity of peppermint and dill

“…Peppermint (Mentha piperita L.) belongs to Lamiaceae family and is a medicinal plant widely used in food, pharmaceutical and health care industries (Miliauskas et al 2004, Omidbeigi 2009. Its essential oil, well known as peppermint oil, is used both as a medicinal agent and as a flavouring agent in foods and confectionery (Singh et al 2011, Milovanovic et al 2009, Miliauskas et al 2004, Namiki 1990). In Iran, peppermint is a perennial crop established with transplants in the spring and has an average stand life of about six years (Ayyobi et al 2013).…”

A Study on Evaluation and Effectiveness of Herbal Hand Sanitizer and its Anti Bacterial Activity

“…Hand hygiene is the expensive means of preventing nosocomial infections [2]. Hand-washing is significant food service and also chief homes and day care preparations simple hygiene technique is single most importan easy and least expensive means of preventing health care-associated infections and the spread of antimicrobial multidrug resistance; but, unfortunately poor hand-hygiene practices are still observed due to lack of scientific knowledge, unawareness of ri unavailability of hand hygiene facilities Plant extracts and products have been used for centuries in traditional medicine, functional food, natural dyes, cosmetics, and in the treatment of diseases [4,5,6]. The lead advantage source is that they are easily available, cheap and harmless without side effects products.…”