LEADER 04337nam 2201201z- 450 001 9910743275303321 005 20230911 035 $a(CKB)5690000000228555 035 $a(oapen)doab113877 035 $a(EXLCZ)995690000000228555 100 $a20230920c2023uuuu -u- - 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aNatural Compounds in Plant-Based Food 210 $cMDPI - Multidisciplinary Digital Publishing Institute$d2023 215 $a1 online resource (358 p.) 311 08$a3-0365-8478-1 330 $aCulinary herbs and spices confer characteristic flavors or coloring to food. In this Special Issue of Foods, we aim to focus on culinary herbs and spices from a health perspective. Substances of plant origin are often regarded as harmless. The intention of this Special Issue is to provide a science-based view of the health impact of naturally occuring ingredients in plants with a particular focus on the health impact of plants used as culinary herbs and spices. In this context, different aspects will be addressed, including toxicological, analytical, and regulatory issues regarding naturally occurring ingredients in culinary herbs and spices as well as in products, such as essential oils and the food supplements based on them. For this purpose, some select examples of these compounds will be utilized to illustrate potential effects on human health, together with knowledge gaps related to hazard and exposure assessment. Moreover, safety issues related to products, such as essential oils or food supplements containing extracts of culinary herbs and spices that have become widely available to consumers through several distribution channels in the EU, will be covered. 606 $aMedical toxicology$2bicssc 606 $aMedicine and Nursing$2bicssc 610 $aalkenylbenzenes 610 $aallergy 610 $aanti-inflammatory 610 $aanticancer 610 $aantioxidant properties 610 $aar-turmerone 610 $aasarone glucuronides 610 $aasarone isomers 610 $aatherogenic index (AI) 610 $abile acid 610 $abile acids 610 $abiodegradation 610 $abisphenol F 610 $ablack pepper 610 $abolus administration 610 $aBrassica juncea 610 $aBrassica nigra 610 $acarcinogens 610 $acell cycle 610 $acholestasis 610 $acinnamon 610 $acompost 610 $aconsumption 610 $acontamination 610 $aDNA-reactants 610 $adrug interaction 610 $aelemicin 610 $aepigenetic 610 $aerucic acid 610 $aessential oil composition 610 $afat quality indices 610 $aflavoring 610 $afood 610 $afood chain 610 $afood safety 610 $aglucosinolates 610 $ahealth benefits and risks 610 $aHepaRG 610 $ahepatotoxicity 610 $ahorizontal alkaloid transfer 610 $aHPLC-ESI-MS/MS 610 $ahuman study 610 $ahypocholesterolemic fatty acids 610 $aIPA 610 $aisothiocyanates 610 $aLappula squarrosa 610 $ametabolites 610 $amethyleugenol 610 $amicroRNA 610 $amixtures 610 $amustard 610 $amyristicin 610 $an/a 610 $aPAK1 610 $apetroselinic acid 610 $aphytochemicals 610 $apiperine 610 $aplant waste 610 $apolyacetylenes 610 $apolyunsaturated fatty acids (PUFAs) 610 $apyrrolizidine alkaloid (PA) 610 $apyrrolizidine alkaloids 610 $aregulation 610 $areproductive toxicity 610 $arisk assessment 610 $asafrole 610 $aSenecio jacobaea 610 $asenecionine 610 $aSinapis alba 610 $astructure dependency 610 $atoxicology 610 $aturmeric 610 $a?-turmerone 610 $a?-turmerone 615 7$aMedical toxicology 615 7$aMedicine and Nursing 906 $aBOOK 912 $a9910743275303321 996 $aNatural Compounds in Plant-Based Food$93560550 997 $aUNINA