Diversity, Chemical Compositions and Beneficial Effects of Some Spices and Aromatic Leaves Consumed in Benin and in the World: Critical Review  

作　　者：Carole Vikou Josiane Semassa Zoriţa Diaconeasa Gautier Roko Majoie Tohoyessou Durand Dah-Nouvlessounon Haziz Sina Andreea Stanilă Lamine Baba-Moussa Carole Vikou;Josiane Semassa;Zoriţa Diaconeasa;Gautier Roko;Majoie Tohoyessou;Durand Dah-Nouvlessounon;Haziz Sina;Andreea Stanilă;Lamine Baba-Moussa(Laboratory of Biology and Molecular Typing in Microbiology, Faculty of Science and Technology, University of Abomey-Calavi, Abomey-Calavi, Benin Republic;Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania)

机构地区：[1]Laboratory of Biology and Molecular Typing in Microbiology, Faculty of Science and Technology, University of Abomey-Calavi, Abomey-Calavi, Benin Republic [2]Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania

出　　处：《American Journal of Plant Sciences》2023年第5期569-598,共30页美国植物学期刊（英文）

摘　　要：Spices and aromatic plants are products of plant origin used in food. They are used for the preparation of remedies, for seasoning dishes or for preserving food. This review takes stock of the diversity of spices and aromatic herbs, the chemical composition, the different properties and forms of use of six spices and aromatic herbs commonly used in Benin and around the world. These are Zingiber officinalis (ginger), Curcuma longa (curcuma), Syzygium aromaticum (clove) and three aromatic herbs Petroselinum crispum (parsley), Rosmarinus officinalis (rosemary), and Laurus nobilis (laurel). The methodology used is that of documentary research oriented towards the consultation of previous scientific documents that have highlighted the different pharmacological activities of the different species of spices and aromatic plants targeted. It is important to note that more than twenty plant species are used as spices and aromatic plants in Benin and around the world. Chemically, these different spices and aromatic herbs contain certain secondary metabolites such as flavonoids, tannins, coumarins, alkaloids, steroids, terpenes, saponins, and polyphenols. This diversity of secondary metabolites alone or in a possible synergy may be responsible for many beneficial properties attributed to spices and aromatic herbs.Spices and aromatic plants are products of plant origin used in food. They are used for the preparation of remedies, for seasoning dishes or for preserving food. This review takes stock of the diversity of spices and aromatic herbs, the chemical composition, the different properties and forms of use of six spices and aromatic herbs commonly used in Benin and around the world. These are Zingiber officinalis (ginger), Curcuma longa (curcuma), Syzygium aromaticum (clove) and three aromatic herbs Petroselinum crispum (parsley), Rosmarinus officinalis (rosemary), and Laurus nobilis (laurel). The methodology used is that of documentary research oriented towards the consultation of previous scientific documents that have highlighted the different pharmacological activities of the different species of spices and aromatic plants targeted. It is important to note that more than twenty plant species are used as spices and aromatic plants in Benin and around the world. Chemically, these different spices and aromatic herbs contain certain secondary metabolites such as flavonoids, tannins, coumarins, alkaloids, steroids, terpenes, saponins, and polyphenols. This diversity of secondary metabolites alone or in a possible synergy may be responsible for many beneficial properties attributed to spices and aromatic herbs.

关 键 词：SPICES Aromatic Leaves Pharmacological Effects Humans 

分 类 号：O62[理学—有机化学]