Bioactive Compounds, Functional Ingredients, Antioxidants, and Health Benefits of Edible Plants

Download or read book Bioactive Compounds, Functional Ingredients, Antioxidants, and Health Benefits of Edible Plants written by Hosam O. Elansary and published by Frontiers Media SA. This book was released on 2024-05-28 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: Edible plants are rich in bioactive compounds that have physiological effects such as anticancer, antioxidant, anti-inflammatory, and antimicrobial activities. Natural plant extracts are frequently used to prolong the shelf life of fresh and processed foods, therefore preserving their quality and safety. Phytochemical studies of extracts and biological activities of various plant organs are also important in the food and human nutrition industries. They have the potential to pave the path for the commercialization of other plants by developing new applications for the food sector. Plant bioactive compounds represent a promising research objective for plant breeders, producers and food processing industries.