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Important Phytochemicals from Spices and Herbs

Rahul, Sharma (2005) Important Phytochemicals from Spices and Herbs. Masters thesis, University of Mysore.

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Thesis (Masters)
Additional Information: <p align="justify">Spices and herbs have occupied an important place in the culinary preparations of several ancient and modern kitchens from very long time to impart odour, color and flavour to food. There are numerous spices and herbs grown in different parts of world and no comprehensive and rigid classification has been possible based on agronomic,morphological or chemical grounds. However, they can be broadly classified or grouped according to part of the plant from which commercial products are produced and based on properties and families to which they belong. They are also excellent source of natural molecules known as phytochemicals, which are non-nutritive but act alone, in combination, and perhaps in conjunction, with vitamins and other nutrients in food for their biological activity. However, it is better to have phytochemicals from the various foods of a well-balanced diet than as pure dietary supplements, which is also true for many other nutrients. On basis of chemical nature, phytochemicals can be broadly classified as pheonolics/polyphenols, terpenoids/essential oils, alkaloids and mixtures. In fact, they are secondary metabolites that have dual roles i.e. to promote propagation of the species and to protect plant against microbial as well as insect infestation. In addition, they posses interesting preservative as well as medicinal properties as demonstrated by their wide array of biological activities e.g., antimicrobials, platelet aggregation inhibitors, anti-oxidants, immune system enhancers, chemo-preventive agents, anti-diabetic agents, anti-inflammatory drugs and digestive stimulants. While a large number of phytochemicals are present in spices and herbs, only a few important ones are covered along with their important biological properties. The dissertation discusses in detail the various bioactive properties of these important phytochemicals from spice, herbs and plantation products with reference to the latest findings from the literature. The treatise emphasizes the tremendous importance of these molecules for their great utility as nutraceuticals. However, for use as individual pure natural isolates, which may have increasing demand, further research is necessary to evolve strategies to stabilize them, which would enable their application in various forms and product.</p>
Uncontrolled Keywords: phytochemicals spices herbs
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 18 Phytochemistry
Divisions: Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Feb 2007
Last Modified: 28 Dec 2011 09:26
URI: http://ir.cftri.com/id/eprint/414

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