Medicinal plants of the family Lamiaceae as functional foods - a review

Klaudija Carović-Stanko, Marko Petek, Martina Grdiša, Jasna Pintar, Dalibor Bedeković, Mirjana Herak Ćustić and Zlatko Satovic
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Klaudija Carović-Stanko: Department of Seed Science and Technology,
Marko Petek: Department of Plant Nutrition and
Martina Grdiša: Department of Seed Science and Technology,
Mirjana Herak Ćustić: Department of Plant Nutrition and
Zlatko Satovic: Department of Seed Science and Technology,

Czech Journal of Food Sciences, 2016, vol. 34, issue 5, 377-390

Abstract: Historically, species of the family Lamiaceae have enjoyed a rich tradition of use for flavouring, food preservation, and medicinal purposes, due to both their curative and their preventive properties. It is well known that each species has a special, complex mixture of bioactive compounds in which each component contributes to its overall bioactivity. Their value lays in the production of a wide range of secondary metabolites with potent antibacterial, antioxidant, anti-inflammatory, antimicrobial, antiviral, and anticancer activities. This review focuses on the Lamiaceae species and their secondary metabolites encompassing a wide array of beneficial functions and their applicability as sources of functional foods. It could help in addressing specific consumer needs as healthy diet is a part of the lifestyle that maintains or improves overall health.

Keywords: biological activity; food; herbs; nutraceuticals (search for similar items in EconPapers)
Date: 2016
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Citations: View citations in EconPapers (2)

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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:34:y:2016:i:5:id:504-2015-cjfs

DOI: 10.17221/504/2015-CJFS

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Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

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