Phytochemicals in Vegetables: A Valuable Source of Bioactive Compounds

by

Spyridon A. Petropoulos, Isabel C.F.R. Ferreira, Lillian Barros

DOI: 10.2174/97816810873991180101
eISBN: 978-1-68108-739-9, 2018
ISBN: 978-1-68108-740-5





Phytochemical compounds are secondary metabolites that plants usually synthesize for their own protection from pests and diseases. Phy...[view complete introduction]
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Root Vegetables as a Source of Biologically Active Agents - Lesson from Soil

- Pp. 1-39 (39)

Dejan S. Stojkovic, Marija S. Smiljkovic, Marina Z. Kostic and Marina D. Sokovic

Abstract

Natural products and primary and secondary metabolites of plants have many biological functions, many of which are considered as health-beneficial for mankind. This chapter will focus on biologically active ingredients in widely consumed root vegetables, such as potato, celeriac, turnips, radish, beets, Hamburg parsley, taro, yam, parsnip and salsify. A recent update of studies is presented regarding underground parts of the mentioned vegetables – plant underground parts. Chemical constituents responsible for such biological activities, with focus on recent findings for each root vegetable separately are presented.

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