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|Title:||Health-Promoting Effects of Pistacia Resins: Recent Advances, Challenges, and Potential Applications in the Food Industry||Authors:||Hadjimbei, Elena
|Keywords:||Chios mastic gum;Functional foods;Health benefits;Phytochemicals;Pistacia lentiscus L;Resin;Triterpenes||Category:||Other Agricultural Sciences||Field:||Agricultural Sciences||Issue Date:||1-Jan-2015||Publisher:||Taylor and Francis Inc.||Source:||Food Reviews International Volume 31, Issue 1, 2 January 2015, Pages 1-12||metadata.dc.doi:||10.1080/87559129.2014.938350||Abstract:||.Pistacia resins are a complex mixture comprising of different bioactive compounds, with the presence of triterpenes and essential oils being characteristic for these resins. Since ancient times, Pistacia resins have been used in traditional medicine of Mediterranean and Middle Eastern countries as herbal remedies. There is accumulating evidence that suggests that Pistacia resins may contribute to the reduction of many chronic diseases, such as gastrointestinal disorders, cardiovascular diseases, and some forms of cancer, while in parallel promoting oral health and other physiological functions such as antimicrobial and antioxidant activities. This review aims at presenting and critically reviewing the health effects from the consumption of Pistacia resins whilst revealing future challenges and potential applications in the food industry.||URI:||http://ktisis.cut.ac.cy/handle/10488/9391||ISSN:||87559129||Rights:||© 2015, Taylor & Francis Group, LLC||Type:||Article|
|Appears in Collections:||Άρθρα/Articles|
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