Root Vegetables as a Source of Biologically Active Agents - Lesson from Soil
2018
Authors:
Stojković, Dejan![](/themes/MirageIBISS/images/orcid.png)
Ivanov, Marija
![](/themes/MirageIBISS/images/orcid.png)
Kostić, Marina
![](/themes/MirageIBISS/images/orcid.png)
Soković, Marina
![](/themes/MirageIBISS/images/orcid.png)
Contributors
Petropoulos, Spyridon A.Ferreira, Isabel C.F.R.
Barros, Lillian
Document Type:
Book part (Published version)
![](/themes/MirageIBISS//images/creativecommons/arr.png)
© 2019 Bentham Science Publishers
Metadata
Show full item recordAbstract:
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.
Keywords:
Antidiabetic; Antihypertension; Antimicrobial; Antimutagenic; Antioxidant; Biological activity; Cardioprotective; Chemical constituents; Chemopreventive; Crops; Hepatoprotective; Lectins; Metabolites; Phenolics; Pigments; Polysachrides; Root vegetables; Thnopharmacology; VitaminsFunding / projects:
- Characterization and application of fungal metabolites and assessment of new biofungicides potential (RS-MESTD-Basic Research (BR or ON)-173032)
In:
- Petropoulos SA, Ferreira ICFR, Barros L, editors. Phytochemicals in Vegetables: A Valuable Source of Bioactive Compounds. Sharjah: Bentham Science Publishers; 2018. p. 1–39.