Beneficial Effects of Spices in Food Preservation and Safety.
Beneficial Effects of Spices in Food Preservation and Safety.
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DOI：
10.3389/fmicb.2016.01394
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发表时间：
2016
影响因子：
5.2
通讯作者：
Tyagi AK
中科院分区：
文献类型：
--
作者：
Gottardi D;Bukvicki D;Prasad S;Tyagi AK
香料自古以来就被使用。虽然它们主要用作调味剂和着色剂，但它们在食品安全和保鲜方面的作用也在体外和体内进行了研究。香料在预防和治疗多种疾病，如癌症、衰老、代谢、神经、心血管和炎症性疾病方面显示出许多健康益处。本审查旨在就香料及其活性化合物在目标和作用方式方面的最相关和最新研究结果进行全面总结；特别是香料及其活性化合物在食品保存和作为天然生物成分延长保质期方面的潜在用途。
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.