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      The industrial potential of herbs and spices - a mini review.

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          Abstract

          Herbs and spices have been used for food and medicinal purposes for centuries - the first recorded evidence of their use dates back to 1500BC and the Ebers Papyrus, which mentioned spices such as anise, mustard, saffron, cinnamon, and cassia. Now, in the 21st century, a variety of secondary compounds produced by plants are used in many fields of industry, such as food production (to improve taste, to provide vitamins and macro- and microelements, and also to inhibit food spoilage caused by foodborne bacteria), in medicine (in the treatment of various diseases; in chemoprevention and cancer therapy; as a source of natural antimicrobials for the treatment of infectious disease), and in pharmacology and cosmetology (in dietary supplements, and as a result of the demand for preservative-free cosmetics, to reduce the risk of methylparaben allergies). The aim of this review is to present the major active compounds in herbs and spices and explore their potential applications in industry.

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          Author and article information

          Journal
          Acta Sci Pol Technol Aliment
          Acta scientiarum polonorum. Technologia alimentaria
          1898-9594
          1644-0730
          January 11 2017
          : 15
          : 4
          Affiliations
          [1 ] Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Poland.
          Article
          10.17306/J.AFS.2016.4.34
          28071013
          753e4d9b-6d37-4e1c-ba9c-724bb0790e4d
          History

          natural cosmetics,herbs,food,antimicrobial activity,species,natural medicine

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