Traditional plants from Asteraceae family as potential candidates for functional food industry

Traditional plants have been used in the treatment of disease and pain due to their beneficial properties such as antioxidant, antiinflammation, analgesic, and antibiotic activities. The Asteraceae family is one of the most common groups of plants used in folk medicine. The species Achillea millefol...

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Bibliographic Details
Published in:Food & function 2021-04, Vol.12 (7), p.285-2873
Main Authors: Garcia-Oliveira, Paula, Barral, Marta, Carpena, María, Gullón, Patricia, Fraga-Corral, María, Otero, Paz, Prieto, Miguel A, Simal-Gandara, Jesús
Format: Article
Language:English
Subjects:
Analgesics
Antibiotics
Antioxidants
Asteraceae
Bioactive compounds
Biological activity
Chamaemelum nobile
Cooking
Essential oils
Food industry
Food plants
Food processing industry
Functional foods & nutraceuticals
Industrial applications
Lactones
Medical treatment
Medicinal plants
Pain
Phenolic compounds
Phenols
Sesquiterpene lactones
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Summary:Traditional plants have been used in the treatment of disease and pain due to their beneficial properties such as antioxidant, antiinflammation, analgesic, and antibiotic activities. The Asteraceae family is one of the most common groups of plants used in folk medicine. The species Achillea millefolium , Arnica montana , Bellis perennis , Calendula officinalis , Chamaemelum nobile , Eupatorium cannabinum , Helichrysum stoechas , and Taraxacum officinale have been used in different remedies in Northwest Spain. Besides health benefits, some of them like C. nobil e and H. stoechas are already employed in cooking and culinary uses, including cocktails, desserts, and savory dishes. This study aimed to review the current information on nutritive and beneficial properties and bioactive compounds of these plants, which are not mainly used as foods but are possible candidates for this purpose. The report highlights their current uses and suitability for the development of new functional food industrial applications. Phenolic compounds, essential oils, and sesquiterpene lactones are some of the most important compounds, being related to different bioactivities. Hence, they could be interesting for the development of new functional foods. A revision of ten WEPs from Northwest Spain is carried out on the main aspects of their bioactive properties, their traditional use, and their incorporation into the diet as new food, investigating their gastronomic applications and health benefits.
ISSN:2042-6496
2042-650X
DOI:10.1039/d0fo03433a