• 主题
高级搜索  >
历史搜索 清空历史
首页> 美国卫生研究院文献>other >Beneficial Effects of Spices in Food Preservation and Safety
【2h】

Beneficial Effects of Spices in Food Preservation and Safety

机译：香料对食品保存和安全的有益作用

代理获取
本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

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.
机译：自古以来就使用香料。尽管它们主要被用作调味剂和着色剂，但它们在食品安全和保存中的作用也已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）中显示出许多健康益处。本综述旨在就目标及其作用方式，对香料及其活性化合物的最相关和最新发现进行全面总结；特别是它们作为天然生物成分在食品保鲜和延长保质期内的潜在用途。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
代理获取

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号