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Medicinal plants or medicinal herbs have been identified and used since ancient times to improve the sensory characteristics of food. The main compounds found in plants correspond to four major biochemical classes: Polyphenols, terpenes, glycosides and alkaloids. Plants synthesize these compounds for a variety of purposes, including protection of the plant against fungi and bacteria, defense against insects and attraction of pollinators and dispersal agents to favor the dispersion of seeds and pollens.

Research & information: general --- Biology, life sciences --- Food & society --- anti-obesity --- anti-lipase --- traditional medicine --- folkloric food --- Acetaminophen --- Vernonia calvoana --- serum lipid indices --- hypolipidemic activity and antioxidants --- flavonoids --- diabetes --- Rosaceae --- Mespilus germanica --- mice --- brine-injected pork --- green tea extract --- maté extract --- ascorbate --- protein oxidation --- sensory quality --- high-oxygen modified atmosphere packaging --- brine injection --- pork --- lipid oxidation --- modified atmosphere packaging --- hydroxytyrosol --- antioxidant --- antimicrobial --- meat --- preservative --- health --- antioxidants --- Lamiaceae --- polyphenols --- Stachys mucronata --- Capnophyllum peregrinum --- antioxidant activity --- photoprotective activity --- macroalgae --- microalgae --- extraction yield --- total phenolic content --- Euphorbia dendroides --- phenolic compounds --- HPLC --- antiproliferative activity --- Caco-2 cells --- iron --- bioavailability --- phytic acid --- agro by-products --- food waste --- waste utilization --- anti-inflammatory --- medicinal plants --- chronic diseases --- Uncaria tomentosa --- Harpagophytum procumbens --- Myrciaria dubia --- Ribes nigrum --- hesperidin --- rosemary