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Agriculture 2012, 2(3), 228-243; doi:10.3390/agriculture2030228

Aromatic Plants as a Source of Bioactive Compounds

1
Laboratory of Nutrition, Faculty of Veterinary Medicine, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece
2
Animal Production, Faculty of Technology of Agronomics, Technological Educational Institute of Western Macedonia, 53100, Florina, Greece
*
Author to whom correspondence should be addressed.
Received: 19 July 2012 / Revised: 29 August 2012 / Accepted: 10 September 2012 / Published: 20 September 2012
View Full-Text   |   Download PDF [218 KB, 21 September 2012; original version 20 September 2012]   |  

Abstract

Aromatic plants, also known as herbs and spices, have been used since antiquity as folk medicine and as preservatives in foods. The best known aromatic plants, such as oregano, rosemary, sage, anise, basil, etc., originate from the Mediterranean area. They contain many biologically active compounds, mainly polyphenolics, which have been found to possess antimicrobial, antioxidant, antiparasitic, antiprotozoal, antifungal, and anti-inflammatory properties. Currently, the demand for these plants and their derivatives has increased because they are natural, eco-friendly and generally recognized as safe products. Therefore, aromatic plants and their extracts have the potential to become new generation substances for human and animal nutrition and health. The purpose of this review is to provide an overview of the literature surrounding the in vivo and in vitro use of aromatic plants.
Keywords: aromatic plants; bioactive compounds; polyphenolics aromatic plants; bioactive compounds; polyphenolics
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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MDPI and ACS Style

Christaki, E.; Bonos, E.; Giannenas, I.; Florou-Paneri, P. Aromatic Plants as a Source of Bioactive Compounds. Agriculture 2012, 2, 228-243.

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