45EP6TDM

2298

6 janvier 2021 16:24

6 janvier 2021 16:24

Spices have been in use for thousands of years in cooking to enhance the sensory quality of food (flavour, colour, pungency, food additive etc.). In recent years, the physiological functionality of food spice, used in traditional cooking, has received much attention due to the increasing interest in human health and has been studied in vitro and in vivo by many research groups. Zingiber officinale Rosc. (ginger) is a rhizomatous herb belonging to the family Zingiberaceae. The rhizome is extensively used around the world as spice in culinary, beverages and herbal medicinal practices to treat a wide range of diseases such as rheumatic disorders, cold symptoms, fevers, gastrointestinal complications, motion sickness, bronchitis, diabetes, cancer, etc. [1]. Moreover, it was used to treat a wide range of diseases including metabolic syndrome (MetS). MetS is a group of risk factors, including insulin resistance and consequently impaired glucose tolerance, dyslipidaemia, obesity, hypertension and the oxidative stress plays an important role. It is estimated that MetS affects 25% of the population [2]. The efficacy of natural products especially derived from vegetables and spice, largely consumed worldwide, is a topic of great interest not only to cure but also to prevent the onset of the disease. In this study the influence of organic (OR) and conventional (CONV) agricultural practices on chemical profile and nutraceutical properties of Zingiber officinale Roscoe spice was evaluated.

None

• AB - Modalité bio
• FREDO qualité des produits
• FREDO santé végétale
• GEO Italie
• comparaison
• composition nutritionnelle

1

10/2020

1 octobre 2020