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Havrlentová M, Dvořáček V, Jurkaninová L, Gregusová V. Unraveling the Potential of β-D-Glucans in Poales: From Characterization to Biosynthesis and Factors Affecting the Content. Life (Basel) 2023; 13:1387. [PMID: 37374169 DOI: 10.3390/life13061387] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2023] [Revised: 06/11/2023] [Accepted: 06/12/2023] [Indexed: 06/29/2023] Open
Abstract
This review consolidates current knowledge on β-D-glucans in Poales and presents current findings and connections that expand our understanding of the characteristics, functions, and applications of this cell wall polysaccharide. By associating information from multiple disciplines, the review offers valuable insights for researchers, practitioners, and consumers interested in harnessing the benefits of β-D-glucans in various fields. The review can serve as a valuable resource for plant biology researchers, cereal breeders, and plant-based food producers, providing insights into the potential of β-D-glucans and opening new avenues for future research and innovation in the field of this bioactive and functional ingredient.
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Affiliation(s)
- Michaela Havrlentová
- Department of Biotechnology, Faculty of Natural Sciences, University of Ss. Cyril and Methodius, Námestie J. Herdu 2, 917 01 Trnava, Slovakia
- National Agricultural and Food Center-Research Institute of Plant Production, Bratislavská cesta 122, 921 68 Piešťany, Slovakia
| | - Václav Dvořáček
- Crop Research Institute, Drnovská 507, 161 06 Prague, Czech Republic
| | - Lucie Jurkaninová
- Department of Food Science, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences, Kamýcká 129, 165 00 Praha, Czech Republic
| | - Veronika Gregusová
- Department of Biotechnology, Faculty of Natural Sciences, University of Ss. Cyril and Methodius, Námestie J. Herdu 2, 917 01 Trnava, Slovakia
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Campos JR, Severino P, Ferreira CS, Zielinska A, Santini A, Souto SB, Souto EB. Linseed Essential Oil - Source of Lipids as Active Ingredients for Pharmaceuticals and Nutraceuticals. Curr Med Chem 2019; 26:4537-4558. [PMID: 30378485 DOI: 10.2174/0929867325666181031105603] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2018] [Revised: 07/19/2018] [Accepted: 07/22/2018] [Indexed: 12/24/2022]
Abstract
Linseed - also known as flaxseed - is known for its beneficial effects on animal health attributed to its composition. Linseed comprises linoleic and α-linolenic fatty acids, various dietary fibers and lignans, which are beneficial to health because they reduce the risk of cardiovascular diseases, as well as cancer, decreasing the levels of cholesterol and relaxing the smooth muscle cells in arteries increasing the blood flow. Essential fatty acids from flax participate in several metabolic processes of the cell, not only as structuring components of the cell membrane but also as storage lipids. Flax, being considered a functional food, can be consumed in a variety of ways, including seeds, oil or flour, contributing to basic nutrition. Several formulations containing flax are available on the market in the form of e.g. capsules and microencapsulated powders having potential as nutraceuticals. This paper revises the different lipid classes found in flaxseeds and their genomics. It also discusses the beneficial effects of flax and flaxseed oil and their biological advantages as ingredients in pharmaceuticals and in nutraceuticals products.
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Affiliation(s)
- Joana R Campos
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Coimbra (FFUC), Polo das Ciencias da Saude, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal
| | - Patricia Severino
- Biotechnology Industrial Program, Laboratory of Nanotechnology and Nanomedicine (LNMed), University of Tiradentes, Av. Murilo Dantas, 300, 49010-390 Aracaju, Sergipe, Brazil.,Institute of Technology and Research (ITP), Av. Murilo Dantas, 300, 49010-390 Aracaju, Sergipe, Brazil
| | - Classius S Ferreira
- Institute of Environmental, Chemical and Pharmaceutical Sciences, Federal University of Sao Paulo, Diadema, Brazil
| | - Aleksandra Zielinska
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Coimbra (FFUC), Polo das Ciencias da Saude, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal
| | - Antonello Santini
- Department of Pharmacy, Universita degli Studi di Napoli Federico II, Italy
| | - Selma B Souto
- Department of Endocrinology, Braga Hospital, Sete Fontes, 4710-243 Sao Victor Braga, Portugal
| | - Eliana B Souto
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Coimbra (FFUC), Polo das Ciencias da Saude, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal.,CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar 4710-057 Braga, Portugal
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Sowbhagya HB. Value-added processing of by-products from spice industry. FOOD QUALITY AND SAFETY 2019. [DOI: 10.1093/fqsafe/fyy029] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- H B Sowbhagya
- Department of Spice and Flavour Science, CSIR – Central Food Technological Research Institute, Mysore, India
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Yildiz E, Ozcan T. Functional and textural properties of vegetable‐fibre enriched yoghurt. INT J DAIRY TECHNOL 2018. [DOI: 10.1111/1471-0307.12566] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Eda Yildiz
- Department of Food Engineering Uludag University 16059 Bursa Turkey
| | - Tulay Ozcan
- Department of Food Engineering Uludag University 16059 Bursa Turkey
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Gastric viscosity and sugar bioaccessibility of instant and steel cut oat/milk protein blends. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.04.014] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Goff HD, Repin N, Fabek H, El Khoury D, Gidley MJ. Dietary fibre for glycaemia control: Towards a mechanistic understanding. ACTA ACUST UNITED AC 2018. [DOI: 10.1016/j.bcdf.2017.07.005] [Citation(s) in RCA: 65] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Repin N, Cui SW, Goff HD. Rheological behavior of dietary fibre in simulated small intestinal conditions. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2016.10.033] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Aaltonen K, Laurikka P, Huhtala H, Mäki M, Kaukinen K, Kurppa K. The Long-Term Consumption of Oats in Celiac Disease Patients Is Safe: A Large Cross-Sectional Study. Nutrients 2017; 9:E611. [PMID: 28617328 PMCID: PMC5490590 DOI: 10.3390/nu9060611] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2017] [Revised: 06/09/2017] [Accepted: 06/12/2017] [Indexed: 12/20/2022] Open
Abstract
A strict gluten-free diet (GFD) can be diversified by non-contaminated oats, but there is a shortage of long-term studies concerning its safety. We compared long-term treatment outcomes and factors associated with the introduction of oats between celiac patients on a GFD with or without oats. Eight hundred sixty-nine previously diagnosed celiac patients were interviewed. The validated Gastrointestinal Symptom Rating Scale (GSRS), Psychological General Well-Being (PGWB), and Short-Form 36 Health Survey (SF-36) questionnaires were used to assess symptoms and quality of life, serological tests were performed, and results of histology were confirmed from patient records. We found the median duration of GFD to be 10 years and 82% using oats. Factors predicting the consumption of oats were diagnosis after the year 2000, advice from a dietitian, detection by screening, and mild clinical presentation. Oat consumers and non-consumers did not differ in dietary adherence (96.5% vs. 97.4%, p = 0.746), the prevalence of symptoms (22.9% vs. 22.5%, p = 0.931), positivity for endomysial antibodies (8.8% vs. 6.0%, p = 0.237), histological recovery after one year (63.1% vs. 60.0%, p = 0.773), malignancy (4.8% vs. 3.3%, p = 0.420), osteoporosis/osteopenia (9.2% vs. 11.0%, p = 0.489), or fractures (26.9% vs. 27.9%, p = 0.791). The oat consumers had better SF-36 physical role limitations and general health scores. Based on our results, the long-term consumption of oats in celiac disease patients is safe and may improve quality of life.
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Affiliation(s)
- Katri Aaltonen
- Center for Child Health Research, Tampere University Hospital, 33521 Tampere, Finland.
- The Faculty of Medicine and Life Sciences, University of Tampere, 33014 Tampere, Finland.
| | - Pilvi Laurikka
- Celiac Disease Research Centre, Tampere University Hospital, 33521 Tampere, Finland.
| | - Heini Huhtala
- Faculty of Social Sciences, University of Tampere, 33014 Tampere, Finland.
| | - Markku Mäki
- Center for Child Health Research, Tampere University Hospital, 33521 Tampere, Finland.
| | - Katri Kaukinen
- The Faculty of Medicine and Life Sciences, University of Tampere, 33014 Tampere, Finland.
- Celiac Disease Research Centre, Tampere University Hospital, 33521 Tampere, Finland.
- Department of Internal Medicine, Tampere University Hospital, 33521 Tampere, Finland.
| | - Kalle Kurppa
- Center for Child Health Research, Tampere University Hospital, 33521 Tampere, Finland.
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Kajla P, Sharma A, Sood DR. Flaxseed-a potential functional food source. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:1857-71. [PMID: 25829567 PMCID: PMC4375225 DOI: 10.1007/s13197-014-1293-y] [Citation(s) in RCA: 199] [Impact Index Per Article: 22.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/06/2014] [Accepted: 02/10/2014] [Indexed: 10/25/2022]
Abstract
There is currently much interest in phytochemicals as bioactive molecules of food. Functional foods are an emerging field in food science due to their increasing popularity among health conscious consumers. Flaxseed is cultivated in many parts of world for fiber, oil as well as for medicinal purposes and also as nutritional product. In this review, nutrients, anti-nutrients, functional properties, processing, metabolism and health benefits of bioactive molecules viz., essential fatty acids, lignans and dietary fiber of flaxseed are discussed.
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Affiliation(s)
- Priyanka Kajla
- Department of Food Technology, Guru Jambheshwar University of Science & Technology, Hisar, 125001 Haryana India
| | - Alka Sharma
- Department of Food Technology, Guru Jambheshwar University of Science & Technology, Hisar, 125001 Haryana India
| | - Dev Raj Sood
- Department of Food Technology, Guru Jambheshwar University of Science & Technology, Hisar, 125001 Haryana India
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Londono DM, Gilissen LJ, Visser RG, Smulders MJ, Hamer RJ. Understanding the role of oat β-glucan in oat-based dough systems. J Cereal Sci 2015. [DOI: 10.1016/j.jcs.2014.12.003] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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12
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Ozcan T, Kurtuldu O. Influence of Dietary Fiber Addition on the Properties of Probiotic Yogurt. ACTA ACUST UNITED AC 2014. [DOI: 10.7763/ijcea.2014.v5.417] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
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Kaukinen K, Collin P, Huhtala H, Mäki M. Long-term consumption of oats in adult celiac disease patients. Nutrients 2013; 5:4380-9. [PMID: 24201240 PMCID: PMC3847736 DOI: 10.3390/nu5114380] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2013] [Revised: 10/21/2013] [Accepted: 10/25/2013] [Indexed: 01/29/2023] Open
Abstract
Many celiac disease patients tolerate oats, but limited data are available on its long-term consumption. This was evaluated in the present study, focusing on small-bowel mucosal histology and gastrointestinal symptoms in celiac adults maintaining a strict gluten-free diet with or without oats. Altogether 106 long-term treated celiac adults were enrolled for this cross-sectional follow-up study. Daily consumption of oats and fiber was assessed, and small-bowel mucosal morphology and densities of CD3+, αβ+ and γσ+ intraepithelial lymphocytes determined. Gastrointestinal symptoms were assessed by a validated Gastrointestinal Symptom Rating Scale questionnaire. Seventy (66%) out of the 106 treated celiac disease patients had consumed a median of 20 g of oats (range 1–100 g) per day for up to eight years; all consumed oat products bought from general stores. Daily intake and long-term consumption of oats did not result in small-bowel mucosal villous damage, inflammation, or gastrointestinal symptoms. Oat-consumers had a significantly higher daily intake of fiber than those who did not use oats. Two thirds of celiac disease patients preferred to use oats in their daily diet. Even long-term ingestion of oats had no harmful effects.
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Affiliation(s)
- Katri Kaukinen
- Department of Gastroenterology and Alimentary Tract Surgery, Tampere University Hospital, Tampere FIN-33521, Finland; E-Mail:
- School of Medicine, University of Tampere, Tampere FIN-33014, Finland
- Department of Medicine, Seinäjoki Central Hospital, Seinäjoki FIN-60220, Finland
- Author to whom correspondence should be addressed; E-Mail: ; Tel.: +358-50-318-6343; Fax: +358-3-364-1369
| | - Pekka Collin
- Department of Gastroenterology and Alimentary Tract Surgery, Tampere University Hospital, Tampere FIN-33521, Finland; E-Mail:
- School of Medicine, University of Tampere, Tampere FIN-33014, Finland
| | - Heini Huhtala
- School of Health Sciences, University of Tampere, Tampere FIN-33014, Finland; E-Mail:
| | - Markku Mäki
- Center for Child Health Research, University of Tampere and Tampere University Hospital, Tampere FIN-33014, Finland; E-Mail:
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Ndolo V, Beta T, Fulcher R. Ferulic acid fluorescence intensity profiles and concentration measured by HPLC in pigmented and non-pigmented cereals. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.02.031] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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15
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The increasing use of barley and barley by-products in the production of healthier baked goods. Trends Food Sci Technol 2013. [DOI: 10.1016/j.tifs.2012.10.005] [Citation(s) in RCA: 98] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Effect of soluble fibre (guar gum and carboxymethylcellulose) addition on technological, sensory and structural properties of durum wheat spaghetti. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.09.073] [Citation(s) in RCA: 60] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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SOWBHAGYA H, MAHADEVAMMA S, INDRANI D, SRINIVAS P. PHYSICOCHEMICAL AND MICROSTRUCTURAL CHARACTERISTICS OF CELERY SEED SPENT RESIDUE AND INFLUENCE OF ITS ADDITION ON QUALITY OF BISCUITS. J Texture Stud 2011. [DOI: 10.1111/j.1745-4603.2011.00294.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Olguin MC, Posadas MD, Revelant GC, Labourdette VB, Elías HD, Venezia MR. Evaluation of soy hulls as a potential ingredient of functional foods for the prevention of obesity. Ecol Food Nutr 2010; 49:98-109. [PMID: 21883083 DOI: 10.1080/03670240903540974] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
The prevalence of obesity and its associated health problems is rising to epidemic proportions throughout the world. Soy hulls, an industrial waste from oil extraction, contain a high proportion of fiber--soluble and insoluble--and may be a potential ingredient of functional foods for the prevention of obesity. However, crude soybeans, as do all legumes, present challenges to their use because of intensive antitrypsin and antichimotrypsin activity that impairs normal growth in humans and other mammals, requiring inactivation. To evaluate possible antinutritional effects of soybean hulls, diets with 10 percent fiber from soybean hulls or cellulose were offered to weanling IIMb/Beta obese rats during their prepubertal timeframe. The fact that no significant differences were found in growth, blood parameters nor in fat depots' weight and lipid content plus the proven beneficial effects on obese adult rats suggest that soy hulls may be a useful ingredient of functional foods for the prevention and treatment of human obesity.
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Affiliation(s)
- María Catalina Olguin
- Department of Food and Environmental Sciences, Faculty of Biochemistry, University of Rosario, Rosario, Argentina.
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Elsanhoty R, Zaghlol A, Hassanein A. The Manufacture of Low Fat Labneh Containing Barley β-Glucan
1-Chemical Composition, Microbiological Evaluation and Sensory Properties. ACTA ACUST UNITED AC 2008. [DOI: 10.3923/crds.2009.1.12] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Angioloni A, Collar C. Functional response of diluted dough matrixes in high-fibre systems: A viscometric and rheological approach. Food Res Int 2008. [DOI: 10.1016/j.foodres.2008.07.003] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Rose DJ, DeMeo MT, Keshavarzian A, Hamaker BR. Influence of dietary fiber on inflammatory bowel disease and colon cancer: importance of fermentation pattern. Nutr Rev 2007; 65:51-62. [PMID: 17345958 DOI: 10.1111/j.1753-4887.2007.tb00282.x] [Citation(s) in RCA: 99] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023] Open
Abstract
The benefits of dietary fiber on inflammatory bowel disease may be related to the fermentative production of butyrate in the colon, which appears to decrease the inflammatory response. The benefits of dietary fiber against colon cancer may be related to both fermentative and non-fermentative processes, although poorly fermentable fibers appear more influential. Dietary fiber fermentation profiles are important in determining optimal fibers for colonic health, and may be a function of structure, processing conditions, and other food components. A greater understanding of the relationships between fermentation rate and dietary fiber structure would allow for development of dietary fibers for optimum colonic health.
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Affiliation(s)
- Devin J Rose
- Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, 760 Agriculture Mall, West Lafayette, IN 47907, USA
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Lærke HN, Meyer AS, Kaack KV, Larsen T. Soluble fiber extracted from potato pulp is highly fermentable but has no effect on risk markers of diabetes and cardiovascular disease in Goto-Kakizaki rats. Nutr Res 2007. [DOI: 10.1016/j.nutres.2007.01.003] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Rodríguez R, Jiménez A, Fernández-Bolaños J, Guillén R, Heredia A. Dietary fibre from vegetable products as source of functional ingredients. Trends Food Sci Technol 2006. [DOI: 10.1016/j.tifs.2005.10.002] [Citation(s) in RCA: 213] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Brennan CS, Cleary LJ. The potential use of cereal (1→3,1→4)-β-d-glucans as functional food ingredients. J Cereal Sci 2005. [DOI: 10.1016/j.jcs.2005.01.002] [Citation(s) in RCA: 364] [Impact Index Per Article: 19.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Redgwell RJ, Fischer M. Dietary fiber as a versatile food component: An industrial perspective. Mol Nutr Food Res 2005; 49:521-35. [PMID: 15926144 DOI: 10.1002/mnfr.200500028] [Citation(s) in RCA: 93] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
The continued emphasis on the importance of dietary fibers to the Western diet and the need for products with a lower calorific content is pressuring food companies to allocate more resources to the development of fiber-enriched products. The challenge to the industry is to accomplish this goal without sacrificing the organoleptic appeal of some of their core offerings. As future research details specific nutritional benefits of individual components of dietary fiber, food companies will need flexible alternatives in order to validate new 'functional' food claims and to respond rapidly to emerging trends in fiber-enriched products. These objectives will be achieved by understanding the physicochemical basis for the biotechnical functionality of fibers and by developing, and making available fibers which provide a broad spectrum of bioactive and texture modulating properties.
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Stintzing FC, Carle R. Cactus stems (Opuntia spp.): A review on their chemistry, technology, and uses. Mol Nutr Food Res 2005; 49:175-94. [PMID: 15729672 DOI: 10.1002/mnfr.200400071] [Citation(s) in RCA: 201] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Although traditionally used as a valuable health supporting nutrient, the vegetative parts of Opuntia spp. plants are scarcely used in modern nutrition and medicine. While all kinds of different Opuntia spp. have been studied, a systematic approach regarding the inter-relationships between the composition and the pre- and postharvest conditions is still missing. Therefore, the present review compiles and discusses literature on the chemical composition of cactus stems, the knowledge on uses in food, medicine, and cosmetics. It is concluded that much research is needed to get an insight into the multitude of bioactivities reported in the traditional literature but also to take advantage of the respective constituents for food and pharmaceutical applications.
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Affiliation(s)
- Florian C Stintzing
- Hohenheim University, Institute of Food Technology, Plant Foodstuff Technology, Stuttgart, Germany.
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