Root Vegetables as a Source of Biologically Active Agents - Lesson from Soil
- Authors: Dejan S. Stojkovic, Marija S. Smiljkovic, Marina Z. Kostic, Marina D. Sokovic4
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View Affiliations Hide Affiliations4 Department of Plant Physiology, Institute for Biological Research "Sinia Stankovi", University of Belgrade, Bulevar Despota Stefana 142, 11000 Belgrade, Serbia.
- Source: Phytochemicals in Vegetables: A Valuable Source of Bioactive Compounds , pp 1-39
- Publication Date: November 2018
- Language: English
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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.
Hardbound ISBN:
9781681087405
Ebook ISBN:
9781681087399
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