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Autordc.contributor.authorCalderón Bravo, Héctor Matías
Autordc.contributor.authorVera Céspedes, Natalia
Autordc.contributor.authorZura Bravo, Liliana
Autordc.contributor.authorMuñoz, Loreto A.
Fecha ingresodc.date.accessioned2021-10-14T12:31:59Z
Fecha disponibledc.date.available2021-10-14T12:31:59Z
Fecha de publicacióndc.date.issued2021
Cita de ítemdc.identifier.citationFoods 2021, 10, 1467es_ES
Identificadordc.identifier.other10.3390/foods10071467
Identificadordc.identifier.urihttps://repositorio.uchile.cl/handle/2250/182237
Resumendc.description.abstractBasil (Ocimum basilicum L.) is found worldwide and is used in the food, pharmaceutical, and cosmetic industries; however, the nutritional and functional properties of the seeds are scarcely known. Basil seeds contain high concentrations of proteins (11.4-22.5 g/100 g), with all the essential amino acids except S-containing types and tryptophan; dietary fiber (soluble and insoluble) ranging from 7.11 to 26.2 g/100 g lipids, with linoleic (12-85.6 g/100 g) and linolenic fatty acids (0.3-75 g/100 g) comprising the highest proportions; minerals, such as calcium, potassium, and magnesium, in high amounts; and phenolic compounds, such as orientine, vicentine, and rosmarinic acid. In addition, their consumption is associated with several health benefits, such as the prevention of type-2 diabetes, cardio-protection, antioxidant and antimicrobial effects, and anti-inflammatory, antiulcer, anticoagulant, and anti-depressant properties, among others. The focus of this systematic review was to study the current state of knowledge and explore the enormous potential of basil seeds as a functional food and source of functional ingredients to be incorporated into foods.es_ES
Patrocinadordc.description.sponsorshipFONDECYT regular grant from the National Agency for Research and Development (ANID), Chile 1201489 Fundacion para la Innovacion Agraria (FIA), Chile PYT-2018-0261 CYTED Program, Spain 119RT0567es_ES
Idiomadc.language.isoenes_ES
Publicadordc.publisherMDPIes_ES
Tipo de licenciadc.rightsAttribution-NonCommercial-NoDerivs 3.0 United States*
Link a Licenciadc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/us/*
Fuentedc.sourceFoodses_ES
Palabras clavesdc.subjectBasil seedes_ES
Palabras clavesdc.subjectFunctional ingredientses_ES
Palabras clavesdc.subjectOcimum basilicum L.es_ES
Palabras clavesdc.subjectOilseedes_ES
Palabras clavesdc.subjectNovel foodes_ES
Títulodc.titleBasil seeds as a novel food, source of nutrients and functional ingredients with beneficial properties: a reviewes_ES
Tipo de documentodc.typeArtículo de revistaes_ES
dc.description.versiondc.description.versionVersión publicada - versión final del editores_ES
dcterms.accessRightsdcterms.accessRightsAcceso abiertoes_ES
Catalogadoruchile.catalogadorcrbes_ES
Indizaciónuchile.indexArtículo de publícación WoSes_ES


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Attribution-NonCommercial-NoDerivs 3.0 United States
Excepto si se señala otra cosa, la licencia del ítem se describe como Attribution-NonCommercial-NoDerivs 3.0 United States