Beneficial Effects of Spices in Food Preservation and Safety.

Abstract:

: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.

journal_name

Front Microbiol

authors

Gottardi D,Bukvicki D,Prasad S,Tyagi AK

doi

10.3389/fmicb.2016.01394

subject

Has Abstract

pub_date

2016-09-21 00:00:00

pages

1394

issn

1664-302X

journal_volume

7

pub_type

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