Λεπτομέρειες βιβλιογραφικής εγγραφής
| Τίτλος: |
Herbs & spices: Culinary uses and health benefits. |
| Συγγραφείς: |
Mantzioris, Evangeline |
| Πηγή: |
Nutridate; 2026, Vol. 36 Issue 2, p1-11, 11p |
| Θεματικοί όροι: |
Herbs, Spices, Food adulteration, Plant classification, Nutritional value, Cooking |
| Περίληψη: |
The article focuses on the culinary uses and health benefits of herbs and spices, highlighting their historical significance, botanical distinctions, and nutritional properties. Herbs typically come from leafy parts of plants, while spices derive from seeds, bark, roots, fruits, or flowers, each containing unique phytonutrients that contribute to flavor and potential health effects such as antioxidant and anti-inflammatory benefits. It discusses common examples, including Australian indigenous varieties, and addresses issues like food fraud in the global spice trade. The article also reviews the differences between fresh and dried forms, patterns of herb and spice use in Australia, and encourages growing herbs at home as a sustainable practice. [Extracted from the article] |
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| Βάση Δεδομένων: |
Biomedical Index |