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Herbs & spices: Culinary uses and health benefits.

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]
Copyright of Nutridate is the property of Warringal Publications and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Βάση Δεδομένων: Biomedical Index
FullText Text:
  Availability: 0
Header DbId: edm
DbLabel: Biomedical Index
An: 196880939
RelevancyScore: 1106
AccessLevel: 6
PubType: Periodical
PubTypeId: serialPeriodical
PreciseRelevancyScore: 1106.07458496094
IllustrationInfo
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  Data: Herbs & spices: Culinary uses and health benefits.
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  Data: <searchLink fieldCode="AR" term="%22Mantzioris%2C+Evangeline%22">Mantzioris, Evangeline</searchLink>
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  Data: Nutridate; 2026, Vol. 36 Issue 2, p1-11, 11p
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  Data: <searchLink fieldCode="DE" term="%22Herbs%22">Herbs</searchLink><br /><searchLink fieldCode="DE" term="%22Spices%22">Spices</searchLink><br /><searchLink fieldCode="DE" term="%22Food+adulteration%22">Food adulteration</searchLink><br /><searchLink fieldCode="DE" term="%22Plant+classification%22">Plant classification</searchLink><br /><searchLink fieldCode="DE" term="%22Nutritional+value%22">Nutritional value</searchLink><br /><searchLink fieldCode="DE" term="%22Cooking%22">Cooking</searchLink>
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  Data: 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]
– Name: Abstract
  Label:
  Group: Ab
  Data: <i>Copyright of Nutridate is the property of Warringal Publications and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=edm&AN=196880939
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      – Code: eng
        Text: English
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        PageCount: 11
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      – SubjectFull: Herbs
        Type: general
      – SubjectFull: Spices
        Type: general
      – SubjectFull: Food adulteration
        Type: general
      – SubjectFull: Plant classification
        Type: general
      – SubjectFull: Nutritional value
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      – SubjectFull: Cooking
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              Text: 2026
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              Y: 2026
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