Professional Documents
Culture Documents
Apiaceae Nutraceuticals
Apiaceae Nutraceuticals
Apiaceae Nutraceuticals
44
Milica G. Aćimović
Contents
1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1312
2 Bioactive Compounds of Apiaceae . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1313
2.1 Phenolic Compounds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1313
2.2 Polyacetylenes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1316
2.3 Terpenoids . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1316
3 Nutraceutical Potential of Apiaceae . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1319
3.1 Anethum graveolens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1319
3.2 Angelica archangelica . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1319
3.3 Apium graveolens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1320
3.4 Carum carvi . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1320
3.5 Coriandrum sativum . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1321
3.6 Cuminum cyminum . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1321
3.7 Daucus carota . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1322
3.8 Foeniculum vulgare . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1322
3.9 Levisticum officinale . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1323
3.10 Pastinaca sativa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1323
3.11 Petroselinum crispum . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1324
3.12 Pimpinella anisum . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1325
4 Conclusion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1325
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1326
Abstract
Apiaceae family is large, with over 3.000 species worldwide cultivated for many
purposes. Some plants in this family such as carrots, parsley, parsnip and celery are
common vegetable crops, while other members like anise, caraway, coriander,
cumin, fennel, lovage, angelica and dill are famous for their medicinal and
M. G. Aćimović (*)
Department of Alternative Crops and Organic Agriculture, Institute of Field and Vegetable Crops,
Novi Sad, Serbia
e-mail: acimovicbabicmilica@gmail.com
aromatic properties. Usage of these plants is very popular in everyday diet because
of their documented health benefits. Apiaceae are a very important source of
phytochemicals – chemicals with biological activity. However, phytochemicals
are non-nutritive plant chemicals, also called nutraceuticals. They are widely used
for prevention, treatment or cure of conditions or diseases. Bioactive compounds
with nutraceutical potential are polyphenolic compounds, polyacetylenes and
terpenoids. The aim of this review is to represent selected plants of Apiaceae
family currently used as nutraceuticals and describe their nutritional benefits.
Keywords
Vegetable · Spices · Biological activity · Food · Nutrition · Phenolics ·
Polyacetylenes · Terpenoids
Abbreviations
CAE Caffeic acid equivalent
CE Catechine equivalent
DW Dry weight
FW Fresh weight
GAE Gallic acid equivalents
QE Quercetin equivalent
TFC Total flavanoids content
TPC Total phenolic contents
1 Introduction
Apiaceae (Umbelliferae) family is large, with over 3.000 species worldwide culti-
vated for food, as vegetables, herbs, spices or for medicinal purposes. Some plants in
this family such as carrots, parsley, parsnip and celery are common vegetable crops,
while other members like anise, caraway, coriander, cumin, fennel, lovage, angelica
and dill are famous for their medicinal and aromatic properties [1].
The plants from Apiaceae family are mainly temperate herbaceous annual (anise,
caraway, coriander, cumin, dill, sweet fennel), biannual (carrot, parsley, parsnip,
celery) or perennial (angelica, lovage, bitter fennel). Leaves are alternate on stem or
arranged in leaf rosette (mainly in the first year of development in biannual and
perennial members). In all the mentioned species, stem is erect and hollow, and in the
upper part is branch. Each branch finishes with an inflorescence. The small and
simple flowers are generally arranged into compound umbels. They have five petals
that are usually white or yellow, with five stamens, and an ovary with two carpels.
The fruit that develops from this ovary varies considerably between the spices.
Generally the fruit are schizocarps, which contain two seeds.
All Apiaceae plants contain a well-developed secretory system in all plant parts,
such as schizogeneus secretory cavities in the root, phloem in the stem and leaves
and clearly-delimited tissue known as vittae in the fruit. These structures are
important for depositing essential oils, which give the specific odor and flavor to
44 Nutraceutical Potential of Apiaceae 1313
each plant. Due to their flavor, a large number of plants from this family are used as
vegetables or spices [2].
Plants from the Apiaceae family are a very important source of nutraceuticals.
Their usage is very popular in everyday diet because of their documented health
benefits. The figure below shows members of Apiaceae family and their parts which
are usually used. For example, caraway, cumin, aniseed are exclusively used as seed,
while dill and coriander are used as seed and leaves, and from carrot seed and root. In
case of fennel, apart from seed and leaves, succulent leaf stalks are also used. Celery
is used in a similar way. From lovage, parsley and angelica, the root is also used
together with above-ground parts (Fig. 1).
Bioactive compounds can be divided into two groups: phytochemicals which are
non-nutritive plant chemicals, also called nutraceuticals, and nutrients which include
minerals, proteins, fibers, carbohydrates, fats, etc. However, nutraceuticals possess
biological activity, while nutrients affect the growth, development and function of
the human body.
Nutraceuticals can be designated as food with medical benefits; as indicated by its
name which is derived from “nutrition” and “pharmaceutics”. They include poly-
phenolic compounds, polyacetylenes and terpenoids [3]. Nutraceuticals are widely
used for prevention, treatment or cure of conditions or diseases [4, 5, 6]. The high
antioxidant activity of nutraceuticals is the basis for many potential benefits, among
which many for degenerative and chronic diseases [7].
Fig. 1 Plants from Apiaceae family with their parts which are usually used in nutrition
total phenolic contents depend also on postharvest processing (fresh, dry, freeze
herb), solvents used for extraction (water, ethanol, acetone, etc.) and significantly
varies due to plant material (seed, herb, root) etc. Review of total phenolic content
according to literature is shown in Table 1.
44 Nutraceutical Potential of Apiaceae 1315
Table 1 (continued)
Plant Phenolic compounds
Levisticum TPC in lovage leaves ranged between 359.75 and 1601.87 mg GAE 100 g 1
officinale dw, while TFC varied between 551.01–3548.33 mg CE 100 g 1 dw,
depending on postharvest treatment (fresh, frozen, dry). Phenolic
compounds present in lovage leaves are: rutine, catechin, caffeic,
chlorogenic, coumaric, sinapic, and ferulic acid [36]
Pastinaca sativa The total phenolic acid in parsnip is 5.7 mg 100 g 1 fw, while the major
soluble phenolic acid is chlorogenic acid [37]. Total content of coumarins
ranged from 115.7 to 408.5 mg 100 g 1 dw. In vegetative plant parts the
dominant are isopimpinellin and psoralen, while imperatorin was dominant
in fruit [38]
Petroselinum TPC in parsley seed is 0.62 g GAE 100 g 1 extract, while in leaves it is
crispum 0.92 g GAE 100 g 1 extract [29]. However, another study shows that TPC in
parsley leaves ranged from 15.20 to 54.20 mg CE g 1 extract, while TFC is
between 4.50 and 42.1 mg QE g 1 extract [39]. Flavonoids isolated from
aqueous extract of parsley leaves: apigenin, apigenin-7-O-glucoside or
cosmosiin, apigenin-7-O-apiosyl-(1–2)-O-glucoside or apiin and the
coumarin 2,3-dihydroxyfuranocoumarin or oxypeucedanin hydrate [40]
Pimpinella TPC in anise seed is 46.17 mg GAE 100 g 1 dw, while TFC is 17.43 mg CE
anisum 100 g 1 dw [41]. Another study shows that TPC is 42.09 mg g 1 extract, and
identified mainly flavonoids (28.08 mg g 1 extract) and phenolic acids
(14.01 mg g 1 extract). Morerover, apigenin and luteolin derivatives, as well
as caffeoylquinic acid derivatives were determined [12]
2.2 Polyacetylenes
2.3 Terpenoids
they are the source of the familiar taste, for example carotol in carrot, trans-anethole
in anise and fennel, carvone in caraway and dill [65, 66, 67]. Due to their aromatic
qualities, these plants are used as supplements in everyday food in order to enhance
the smell, taste and biological values. For this reason this group will be in the focus.
Essential oils have been known to possess antioxidant and antimicrobial activities,
thereby serving as natural additives in foods and food products [68, 69]. Anti-
oxidative properties of essential oils are responsible for healing or improving
degradation processes in many diseases such as cancer, rheumatoid arthritis,
1318 M. G. Aćimović
The aim of this review is to represent members of Apiaceae family currently used as
nutraceuticals and describe their nutritional benefits. Investigation of nutraceuticals
from this family is very attractive because of their extensive application in everyday
diet. Review of their chemical composition and biological activity highlighted their
importance as food with health benefits.
Dill seed and leaf are the parts which are mainly used. Dill seed is used in pickled
cucumbers, bread, processed meats, sausages, cheese and condiments. Dill leaves
are used in pickles, while fresh are used for garnish or to flavor salads, vegetable
dishes, sea food, soups, yogurt and mayonnaise [2]. Dill has been used in traditional
medicines worldwide since the ancient times. It is used to relieve colic pain in babies
and flatulence in young children, as carminative (improves appetite), mild diuretic,
galactogogue, stimulant and stomachic. It is also used for treatment of diarrhoea,
astma, neuralgia, dysuria, dysmenorrhoea, gallbladder disease and insomnia [97,
98]. However, a great number of pharmacological studies show that dill possesses
significant biological activity. Because of the high antioxidative potential [18, 99],
dill can be used to improve biochemical processes in patients who suffer from
diseases in relation to metabolic syndrome [100]. Studies show that dill can be
used for managing diabetes and cardiovascular diseases because it possesses hypo-
glycemic properties [101, 102, 103]. It is documented that dill decreased total
cholesterol without any side effects [104, 105, 106]. Apart from this, dill has
hepatoprotective properties [107, 108, 109, 110, 111, 112]. Dill exhibited great
anti-cancer activity on oral cavities and breast cancer cells lines [113]. Dill is a
good antimicrobial agent [114, 115], which makes it a very significant plant in herbal
medicine, especially as a base for the development of novel antimicrobial
phytoremedies [116].
Angelica root is used in herbal liqueurs and bitter spirits, in flavoring meat and canned
vegetables, while the seed is used in alcoholic distillates. However, chopped angelica
green parts (leaves and herb) can be added to fruit salads, fish dishes and cottage
cheese, they are used for decorating cakes and pastry and to flavor jams and jellies,
confectionaries and liqueurs [2]. The species is well known and has been cultivated
since the ancient times for treating certain diseases, such as gastrointestinal problems,
like a carminative or in flatulent colic, as well as diaphoretic and diuretic [117].
Applied externally, angelica is good as a counter-irritant, for treatment of rheumatic
diseases [118]. New investigations of this plant show that it possesses good anti-
oxidative [119, 120, 121] and antimicrobial activity [72, 75, 122, 123]. This indicates
1320 M. G. Aćimović
that angelica can be used as a botanical preservative against molds, aflatoxin con-
tamination and oxidative deterioration of walnut samples [124], as well as a control
agent for plant pathogenic fungi in natural formulations [125]. Angelica root water
extraction revealed a significant antioxidant role beside its chelation potency of lead
ions, so it can be used as a natural chelator in case of lead poisoning [126]. Clinical
investigations show that angelica expressed hepatoprotective activity [119, 127] as
well as cytotoxicity in human pancreas cancer cells and mouse breast cancer cells
[128]. Angelica also shows anxiolytic activity, so it can be used for nervous disorders
and cerebral diseases, for example for epilepsy treatment [129, 130].
Celery has different forms and uses. Turnip-rooted celery, also called celeriac, is used
mainly as grated raw salad, as well as cooked vegetable in stews and soups. Leaf
celery, called smallage, is chopped and used for garnishing and flavoring, either fresh
or dried. The succulent leafstalk, often with a part of leafblade, is used for the
preparation of sauces, vegetable juices, stews, soups, salads, etc. Celery seed is
used as condiment, in pickling vegetables, salad dressings, breads, biscuits, soups,
spice mixed with salt, as bouquet garnish [2]. In traditional medicine, celery is used to
treat many diseases. Traditionaly, celery is mainly used as a diuretic and as a treatment
for arthritis and rheumatism. Celery also has sedating effect and has been used in
herbal medicine to treat nervousness, hysteria and various other conditions [131, 132].
However, investigations show that celery possesses good antioxidant activity [133,
134, 135] as well as antimicrobial activity [136, 137]. Significant hepatoprotective
activity [138, 139, 140, 141, 142], and anti-inflammatory effect of celery are reported
[143, 144]. Hypoglycemic effect of celery is also reported, as well as that its potent
role in ameliorating stressful complications accompanied by diabetes mellitus [145,
146]. Celery acts as an intestinal smooth muscle relaxant in the digestive tract [147].
Also, it has antihypertensive properties, and can be considered as an antihypertensive
agent in chronic treatment of elevated blood pressure [148]. Celery showed a signif-
icant diuretic effect that accentuates the excretion of urinary calcium [149].
Caraway seed is used in creams, cakes, baked goods, cheese, confections, fresh
cabbage, meat dishes, rye bread, salads, while essential oil obtained from seed is
used to flavor chewing gum, candy, soft drinks and alcoholic beverages [2, 150].
Caraway seed essential oil has been reported to have potential therapeutic effects,
mainly due to its high antioxidant activity [151]. Considering the radical scavenging
[152] and good antioxidant profile [153, 154], it has been recommended for its
multifaceted pharmacological properties [155]. Caraway has been used to treat
digestive disorders for a long time. It can be used successfully for establishing
normal intestinal motility, for healing chronic constipation, gastric ulcer, dysbiosis,
44 Nutraceutical Potential of Apiaceae 1321
dyspeption and heartburn [156, 157, 158, 159, 160, 161, 162]. The application of
caraway fruits significantly inhibits the increase of total cholesterol and levels of
triglycerides [163, 164, 165]. Apart from this it can be used in the treatment of
hyperglycemia [166, 167]. Caraway fruit shows strong antibacterial and antifungal
activities [168, 169, 170]. It also has anti-inflammatory properties [157] and anti-
stress activity [171]. Caraway significantly increases urine output, and the total
volume of urine excreted [172]. In addition, the aqueous extract of caraway fruits
decreases the level of glucose in serum, urea, creatinine, total urinary protein and
microalbuminuric levels. Caraway possesses strong anti-oxidant activity which pro-
vides renoprotection against diabetes and its complications [173]. It is established
that the essential oil also protects the kidneys from damage which occur as a
consequence of diabetic nephropathy [174].
Coriander leaf is used to make chutneys and sauces, green salsas, dips, snacks,
soups, while the seed is used in couscous, stews and salads, as a condiment in pickle
spices, seasonings, curry powders, sausages, cakes, pastries, biscuits and buns. Seed
essential oil is used in beverages, baked goods, condiments, relishes and meat
products [2]. However, leaf and seed have different aromas because of the different
chemical composition, but both oils possess good antioxidative [175, 176], as well as
antimicrobial activity [177, 178]. Studies indicated that coriander enabled develop-
ment of a novel broad spectrum of antibacterial herbal formulations, and that it has
potential for new natural antifungal formulations [179]. However, bioactive com-
pounds present in coriander are used in traditional and modern medicine, as well as
in everyday nutrition [69, 180, 181]. In folk medicine, coriander seed is used as an
aromatic, carminative, stomachic, antispasmodic and against gastrointestinal com-
plaints such as dyspepsia, flatulance and gastralgia [179]. It is often recomanded for
insomnia and anxiety [182, 183, 184]. Its use is recommended for healing the urinary
system, ie uretritis, cystitis and urinary tract infections [185]. It has also been used in
heavy metal detoxification [186]. It is used as an analgetic and antirheumatic agent
[187]. Coriander is effective against hyperlipidemia [188, 189, 190] and hypergly-
cemia [191, 192]. It also acts as a hepatoprotectant [193, 194, 195, 196, 197, 198]
and anticancer agent [199, 200, 201]. Apart from this, coriander can also be used as
an anthelmintic [202, 203].
toothaches, dyspepsia, diarrhea, epilepsy and jaundice. Hovewer, the literature pre-
sents ample evidence for the biological and biomedical activities of cumin, among
which strong antioxidative [205, 206] and antimicrobial activity [207, 208]. Because
of this, it is an important natural food preservative. Further, there is scientific proof
that cumin shows antistress, antioxidant, and memory-enhancing activities, that its
traditional use as a culinary spice in foods is beneficial in combating stress and
related disorders [209]. Cumin possesses hypolipidemic [210, 211], as well as
hypoglycaemic potential [212, 213]. Investigations show that cumin possesses
hepatoprotective properties against drugs and chemically induced hepatotoxicities,
by increasing the level of antioxidant enzymes in the liver [214, 215, 216]. The
finding also suggests that it possesses anticancer activity against several carncer cell
lines. These studies convey the use of cumin as a helper in the therapy or the control
of colon, liver and prostrate cancer. Also, the use of cumin in diet may reduce the risk
of cancer [217, 218]. Apart from this, phytochemical constituents from cumin seed
show analgesic and anti-inflammatory activities [219].
The carrot is mainly consumed as a root vegetable, primarily raw, in juices, salads, or
for pickling, while it is used cooked in soups and stews, as well as for cakes. Carrot
seed is used for essential oil distillation. Obtained oil contains carotol as the
dominant compound, and is used as a flavoring agent in food products, mainly in
beverages, baked goods, condiments, relishes and meat products [2]. Lately, a
number of studies pointed out that the aerial parts are also a source of phytochem-
icals and could be economically important, for example antioxidants and for blood
pressure lowering [220, 221, 222]. The ethnobotanical uses of this species also
included applications in the treatment of cough, diarrhea, dysentery, cancer, malaria,
tumors, as an antiseptic, abortifacient, aphrodisiac, carminative, stimulant, sto-
machic and tonic [223]. Studies show that root, as the part mainly used, act as an
antioxidant [224, 225, 226], hepatoprotectant [227, 228, 229] and gastroprotectant
[230, 231, 232, 233, 234]. Carrot is a good antiinflammatory [235, 236] and
anticancer agent [46, 237, 238, 239, 240]. Also, it possesses hypoglycaemic and
hypolipidemic properties [47, 241, 242, 243]. Carrot seeds appear to be a promising
candidate for improving memory and it would be worthwhile to explore the potential
of this plant in the management of Alzheimer patients [243]. Apart from this, carrot
seed shows antinoceptive and antiinflamatory [244], as well as hypoglycaemic and
hypolipidemic properties [245, 246, 247].
Fennel seed is used in meat dishes, curries, spice blends, soups, vegetables, breads.
Fresh and chopped leaves can be used as garnish for fish dishes, sauces, salads, stews
and curries. Leaf stalk, also called pseudobulb, is used raw in salads, stuffing, soups,
sauces; it can be baked or blanched. Seed and herb essential oil is used in beverages,
44 Nutraceutical Potential of Apiaceae 1323
condiments, relishes, baked goods, frozen dairy, gelatines, puddings, meat products
and candies [2]. Fennel has a wide range of bioactivity and has proved to be a good
source for traditional medicine. Mainly, it is used as galactagogue and emmenagogue.
Because of its diuretic activity, it is useful for kidney and bladder diseases. It is also
relieves nausea and vomiting. It is useful for chronic fever and eliminates obstruc-
tions of internal organs especially those in liver, intestine and respiratory tract [248].
It provides a noteworthy basis in pharmaceutical biology for the development and
formulation of new drugs and future clinical uses [249, 250]. However, investigations
show that fennel has efficient antimicrobial activity against bacteria [35, 251, 252],
fungi [253, 254, 255] and viruses [256]. Fennel also possesses good antioxidative
potential [257, 258], because of hat it is used as food additive to provide protection
against oxidative degradation of foods by free radicals, but also used to protect
humans from oxidative stress damage [249, 259]. Fennel also possesses anti-
inflammatory [260, 261], anticancer [262] and hepatoprotective activity [263, 264].
Further, hypolipidemic and hypoglycaemic potential are also proven [263, 265], as
well as diuretic potential and beneficial effect on renal function [266, 267].
The lovage root is used for producing soup seasonings, finished flavorings in
liqueurs; the leaf is used for seasoning sauces, meat dishes, while the seed is used
as spice, for flavoring cakes, soups, salads, for pickled vegetables (especially
cabbage and cucumbers) [2]. Lovage has the strong, characteristic seasoning-like
principle of the herb, aromatic odor and taste [268]. Lovage is one of the herbs that
have been traditionally used for treatment of many diseases, as diaphoretic, expec-
torant, stomachic and stimulant [269]. Apart from this, lovage is used in treatment of
kidney stones and urinary tract infections [270]. These uses are approved by
pharmacological studies, i.e. lovage significantly decreased levels of urine cysteine,
creatinine and volume [271]. Hovewer, clinical experience shows that lovage in
combination with other plants can be used for treatment of urogenital and gestroin-
testinal diseases [272]. Lovage exhibited significant antimicrobial [43, 273, 274] and
antioxidative activity [36, 275]. Investigations show that lovage is an inexpensive
source of natural antibacterial substances for use in pathogenic systems to prevent
the growth of bacteria and extend the shelf life of processed foods [276]. Apart from
this, lovage possesses anticancer activity, i.e. inhibits human head and neck squa-
mous carcinoma cells growth [277] as well as human liver cancer cell and breast
cancer cell lines [278]. Lovage also shows neuroprotective activities, i.e. alcoholic
extract has both repair and restoration effects on peripheral nerves [270], as well as
antiinflamatory activity [278].
The parsnip is a root vegetable resembling white carrot. The root is used in soups,
stews, cakes, pies and puddings, while leaves and young leafstalks can be used
1324 M. G. Aćimović
cooked with other greens as a vegetable or added to soups. The seed is used as a
condiment in making beer, wine or distilled spirits [91, 279]. Parsnip has a sweet,
distinct, aromatic flavor, similar to nutmeg and cinnamon. This plant is used in
traditional medicine worldwide, mainly as a carminative, spasmolytic and diuretic.
Also, their usage in treatment of epilepsy is mentioned. Investigations show that
parsnip shows anticonvulsant activity due to the presence of a furanocoumarin
compound, xanthotoxin [280]. Apart from this, parsnip has anticancer activity,
because it contains falcarinol which proved to be the most active compound with a
pronounced toxicity against acute lymphoblastic leukemia cell line [49]. Also,
parsnip possesses antimicrobial activity against the most common human gastroin-
testinal pathogenic microbial strains [93]. Parsnip shows significant antibacterial
activities on phytopathogenic bacteria, so it might potentially be used as a biological
pesticide [92]. The results showed that the addition of parsnip could effectively
reduce lipid oxidation, maintain or improve sensory attributes and extend the shelf-
life of beef burgers during refrigerated storage. Therefore, it is suggested that
parsnip, as a natural herb, could be used to extend the shelf-life of meat products,
providing the consumer with food containing natural additives, which might be seen
as a healthier option than those of synthetic origin [281].
Parsley, like celery, has different forms and uses. Roothy form is mainly used as a
vegetable, while the leafy form has two varieties, broad-leaved and curly-leaved.
The parsley root is used as a vegetable to enhance flavor in soups, stews and
condiments, while the leaf is used as a garnish (for salads, soups, boiled potatoes
and egg dishes), blended in dips and cooked sauces. Seed is usually used for
essential oil extraction. Obtained oil is used to flavor meat sauces, pickles, spice
blends, baked goods, oils and fats, processed vegetables, soups, gelatines and
puddings [2]. Parsley can be used fresh and dried. Parsley has a pungent, warm,
spicy, herbaceous-scent. However, smell and taste in dried spices are different from
the fresh ones due to changes in volatile profile during the drying process [282].
Parsley is mainly used in food industry as a vegetable and spice, while in etnophar-
macology application as an appetizer, carminative and diuretic. However, investi-
gations show that parsley shows potential to prevent oxidative stress-related
diseases and can be developed into functional food or alternative natural antioxi-
dants [283, 284]. Parsley showed a hepatoprotective effect against acute liver injury
induced by chemical agents [285, 286, 287, 288], as well as injuries due to the
complication of diabetes [289] or chronic changes induced in non-alcoholic fatty
liver disease [290]. Parsley is a good diuretic and has antihypertensive effect [291,
292]. Apart from this, parsley shows antiurolithic effects against calcium oxalate
stones [293].
44 Nutraceutical Potential of Apiaceae 1325
Anise is used in beverages, baked goods, condiments, relishes, oils and fats, frozen
dairy, gravies, meat products and soft candy. Seed essential oil is used in chewing
gums, gelatines, puddings, soft and hard candies [2, 150]. Anise, like fennel, has an
aromatic and sweet taste. It is used in folk medicine in many countries for treatment
of digestive, respiratory and neurological diseases, as well as natural estrogen [294,
295]. New investigations show that anise is rich in phytochemical contents, which
possess high antioxidant [296, 297] and antimicrobial activities [71, 299]. A new
interesting approach to develop plants as natural source and preservative for the food
industry is considered. Treatment with anise is effective in reducing the level of some
of biochemical parameters and ameliorate behavior of intoxicated by lead [298].
Apart from this, anise possesses strong anticancer activity on human prostate cancer
cell line [300], as well as on gastric cancer cell line [301]. Thus, anise could be one of
the foods that attribute to cancer prevention and treatment. It could also be a natural
source of novel anticancer compounds with anti proliferative and/or apoptotic
properties. Anise also possesses hypoglycaemic and hypolipidemic properties
[302, 303]. Investigation shows hepatoprotective activity, too [304, 305]. High
range of active potentials leads to various applications of anise, such as health
supplement and pharmaceutical benefits [41]. This is conditioned by significant
content of synergistic action of the bioactive compounds present in the seed [12, 306].
4 Conclusion
Phytochemical screening of spices and vegetables which are usually used in diet,
shows that they possess bioactive constituents of pharmaceutical importance. Ther-
apeutic activity is especially important in prevention and treatment of modern
diseases which are directly related to oxidative stress, such as aging, cancer etc.
Nutritionally induced acute and chronic diseases such as diabetes, hyperlipidemia,
liver diseases and others, can be prevented or relieved by using plants. Thereby,
promoting optimal health, longevity and quality of life can all be achieved by plants,
i.e. nutraceuticals present in them.
It is known that many plants have been used as food additives and in folk
medicine for treating numerous diseases worldwide since the ancient times. How-
ever, only recently has there been a huge number of pharmacological and clinical
studies about the positive effects that plants have on the human health. These studies
have awakened people’s interest in the plant’s usage. Plants from Apiaceae family
are used in almost all national cuisines, both as a vegetable (carrot, celery, parsley,
parsnip, fennel) or as spice or condiment (dill, cumin, anise, coriander, lovage,
angelica). Due to the complex chemical composition, they show significant thera-
peutic activity, while their aromatic properties enable their wide application in
1326 M. G. Aćimović
everyday nutrition. All economic studies imply that nutraceuticals will play an
important role in the future development of food with therapeutic properties.
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