Chemistry, Technology, and Nutraceutical Functions of Celery (Apium graveolens L.): An Overview

Critical Reviews in Food Science and Nutrition

Volumn 54, Issue 3, 2014, Pages 389-398

  Sowbhagya, H B ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

antioxidant; biological activity; Celery; flavorant; oil; oleoresin; processing

Indexed keywords

APIUM GRAVEOLENS; CELERY; FLAVORANT; HEALTH BENEFITS; NUTRACEUTICALS; OIL; OLEORESIN; PERFUMERY INDUSTRIES;

ANTIOXIDANTS; BIOACTIVITY; FATTY ACIDS; OILS AND FATS; PROCESSING; RESINS; VOLATILE ORGANIC COMPOUNDS;

PLANTS (BOTANY);

ANTIDIABETIC AGENT; ANTIINFLAMMATORY AGENT; ANTILIPEMIC AGENT; ANTINEOPLASTIC AGENT; ANTIOXIDANT; ANTITHROMBOCYTIC AGENT; CYCLOHEXENE DERIVATIVE; FATTY ACID; FLAVORING AGENT; LIMONENE; OLEORESINS; PERFUME; PLANT EXTRACT; SELINENE; SESQUITERPENE; TERPENE; VEGETABLE OIL;

CELERY; CHEMISTRY; DIET SUPPLEMENTATION; FOOD HANDLING; HUMAN; METHODOLOGY; PLANT SEED; REVIEW;

ANTI-INFLAMMATORY AGENTS; ANTINEOPLASTIC AGENTS, PHYTOGENIC; ANTIOXIDANTS; APIUM GRAVEOLENS; CYCLOHEXENES; DIETARY SUPPLEMENTS; FATTY ACIDS; FLAVORING AGENTS; FOOD HANDLING; HUMANS; HYPOGLYCEMIC AGENTS; HYPOLIPIDEMIC AGENTS; PERFUME; PLANT EXTRACTS; PLANT OILS; PLATELET AGGREGATION INHIBITORS; SEEDS; SESQUITERPENES; TERPENES;

EID: 84887881342     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2011.586740     Document Type: Article

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