Bioactive Compounds in Some Culinary Aromatic Herbs and Their Effects on Human Health

Author(s): Raquel P.F. Guiné, Fernando J. Gonçalves

Journal Name: Mini-Reviews in Medicinal Chemistry

Volume 16 , Issue 11 , 2016

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Culinary herbs are herbaceous (leafy) plants that add flavour and colour to all types of meals. There is a wide variety of herbs that are used for culinary purposes worldwide, which are also recognized for their beneficial health effects, and thus have also been used in folk medicine. Besides their nutritional value herbs are rich in many phytochemical components with bioactive effects, thus improving human health. The aim of the present work was to make a general overview of some of these herbs, including their gastronomic usage, their chemical composition in bioactive components and their reported health effects. This work showed that the health effects are very diverse and differ according to the herb in question. However, some of the most frequently citted biological activities include antioxidant, antimicrobial, and antiviral effects.

Keywords: Aromatic herbs, bioactive compounds, chemical constituents, culinary herbs, health effects, human health.

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Article Details

Year: 2016
Published on: 25 May, 2016
Page: [855 - 866]
Pages: 12
DOI: 10.2174/1389557516666160211120540
Price: $65

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