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Basil seeds as a novel food, source of nutrients and functional ingredients with beneficial properties: a review
Autor | dc.contributor.author | Calderón Bravo, Héctor Matías | |
Autor | dc.contributor.author | Vera Céspedes, Natalia | |
Autor | dc.contributor.author | Zura Bravo, Liliana | |
Autor | dc.contributor.author | Muñoz, Loreto A. | |
Fecha ingreso | dc.date.accessioned | 2021-10-14T12:31:59Z | |
Fecha disponible | dc.date.available | 2021-10-14T12:31:59Z | |
Fecha de publicación | dc.date.issued | 2021 | |
Cita de ítem | dc.identifier.citation | Foods 2021, 10, 1467 | es_ES |
Identificador | dc.identifier.other | 10.3390/foods10071467 | |
Identificador | dc.identifier.uri | https://repositorio.uchile.cl/handle/2250/182237 | |
Resumen | dc.description.abstract | Basil (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 |
Patrocinador | dc.description.sponsorship | FONDECYT 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 119RT0567 | es_ES |
Idioma | dc.language.iso | en | es_ES |
Publicador | dc.publisher | MDPI | es_ES |
Tipo de licencia | dc.rights | Attribution-NonCommercial-NoDerivs 3.0 United States | * |
Link a Licencia | dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/us/ | * |
Fuente | dc.source | Foods | es_ES |
Palabras claves | dc.subject | Basil seed | es_ES |
Palabras claves | dc.subject | Functional ingredients | es_ES |
Palabras claves | dc.subject | Ocimum basilicum L. | es_ES |
Palabras claves | dc.subject | Oilseed | es_ES |
Palabras claves | dc.subject | Novel food | es_ES |
Título | dc.title | Basil seeds as a novel food, source of nutrients and functional ingredients with beneficial properties: a review | es_ES |
Tipo de documento | dc.type | Artículo de revista | es_ES |
dc.description.version | dc.description.version | Versión publicada - versión final del editor | es_ES |
dcterms.accessRights | dcterms.accessRights | Acceso abierto | es_ES |
Catalogador | uchile.catalogador | crb | es_ES |
Indización | uchile.index | Artículo de publícación WoS | es_ES |
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