doiSerbia

Apiaceae seeds as functional food

Aćimović Milica G. (Institute of Food Technology, Novi Sad)
Kostadinović Ljiljana M. (Institute of Food Technology, Novi Sad)
Popović Sanja J. (Institute of Food Technology, Novi Sad)
Dojčinović Nevena S. (Faculty of Sciences, Department of Biology and Ecology, Novi Sad)

The aim of this review was to point to a great importance of plants from Apiaceae family as a functional food. Caraway (Carum carvi L.), anise (Pimpinella anisum L.), coriander (Coriandrum sativum L.), dill (Anethum graveolens L.), fennel (Foeniculum vulgare Mill.) and cumin (Cuminum cyminum L.) are plants from the above-mentioned family whose seeds are widely used in folk medicine, pharmaceutical industry, as spices, flavoring agents and as dietary supplements. These plants are rich in essential oil, which is a mixture of volatile compounds that give it a characteristic aroma. Their antioxidant and antimicrobial activities have been proven and because of these activities they have great potential to be used as natural food conservatives. These plants also have hypoglycemic and hypolipidemic activities as well as anticancer properties. They are used as food supplements in everyday nutrition and as natural health products for the prevention and treatment of many disorders such as inflammations, hyperglycemia, hyperlipidemia and others. Apart from this, these plants have real application in foods such as pastries, meat and dairy products, pickles and salads as well as spice blends like curry powder, garam masala and others.

Keywords: spices, preservatives, antioxidants, hypoglycemic, hypolipidemic, anticancer properties