Identificador persistente para citar o vincular este elemento: http://hdl.handle.net/10553/119530
Campo DC Valoridioma
dc.contributor.authorAlfheeaid, Hani A.en_US
dc.contributor.authorRaheem, Deleen_US
dc.contributor.authorAhmed, Faiyazen_US
dc.contributor.authorAlhodieb, Fahad S.en_US
dc.contributor.authorAlsharari, Zayed D.en_US
dc.contributor.authorAlhaji, Jwaher Hajien_US
dc.contributor.authorBinMowyna, Mona N.en_US
dc.contributor.authorDe Figueiredo Saraiva, Ariana Mariaen_US
dc.contributor.authorRaposo, Antónioen_US
dc.date.accessioned2022-12-02T12:45:20Z-
dc.date.available2022-12-02T12:45:20Z-
dc.date.issued2022en_US
dc.identifier.issn2304-8158en_US
dc.identifier.otherScopus-
dc.identifier.urihttp://hdl.handle.net/10553/119530-
dc.description.abstractExcessive sodium (salt) intake in our diet is a main contributor to hypertension and a major risk factor for cardiovascular illnesses. As a result, research has made great efforts to develop salt alternatives, and Salicornia spp. offers a very high potential in the food industry for its promising functional characteristics. This review focuses on the nutritional profile, health effects and commercial potential of three specific species of the Salicornia genus: S. bigelovii, S. brachiata and S. herbacea. It also addresses the methods that are used to produce them as salt substitutes. Owing to the antinutritional and anti-inflammatory effects of its bioactive compounds, Salicornia spp. can serve as an organic biological preservative in foods with better consumer appeal when compared with chemical preservatives that are common in the food industry. Overall, the commercial use of these underutilized species will help to improve food security.en_US
dc.languageengen_US
dc.relation.ispartofFoodsen_US
dc.sourceFoods [EISSN 2304-8158], v. 11 (21), (Noviembre 2022)en_US
dc.subject310301 Producción de cultivosen_US
dc.subject3206 Ciencias de la nutriciónen_US
dc.subject.otherAnti-Inflammatoryen_US
dc.subject.otherAntioxidanten_US
dc.subject.otherFood Industryen_US
dc.subject.otherHealthen_US
dc.subject.otherNutritionen_US
dc.subject.otherS. Bigeloviien_US
dc.subject.otherS. Brachiataen_US
dc.subject.otherS. Herbaceaen_US
dc.subject.otherSalicorniasppen_US
dc.subject.otherSalt Substituteen_US
dc.titleSalicornia bigelovii, S. brachiata and S. herbacea: Their Nutritional Characteristics and an Evaluation of Their Potential as Salt Substitutesen_US
dc.typeinfo:eu-repo/semantics/articleen_US
dc.typeArticleen_US
dc.identifier.doi10.3390/foods11213402en_US
dc.identifier.scopus85141874052-
dc.contributor.orcid0000-0002-3700-4086-
dc.contributor.orcid0000-0002-3564-5525-
dc.contributor.orcidNO DATA-
dc.contributor.orcid0000-0001-9294-9501-
dc.contributor.orcidNO DATA-
dc.contributor.orcid0000-0001-7473-3037-
dc.contributor.orcidNO DATA-
dc.contributor.orcidNO DATA-
dc.contributor.orcid0000-0002-5286-2249-
dc.contributor.authorscopusid56231197900-
dc.contributor.authorscopusid15841846300-
dc.contributor.authorscopusid57488366100-
dc.contributor.authorscopusid57249776200-
dc.contributor.authorscopusid56786527600-
dc.contributor.authorscopusid57200731279-
dc.contributor.authorscopusid57219526854-
dc.contributor.authorscopusid57210467342-
dc.contributor.authorscopusid55257860600-
dc.identifier.eissn2304-8158-
dc.identifier.issue21-
dc.relation.volume11en_US
dc.investigacionCiencias de la Saluden_US
dc.type2Artículoen_US
dc.description.notasThis article belongs to the Special Issue Functional Foods for Health—the Antioxidant and Anti-inflammatory Role of Fruits, Vegetables and Culinary Herbsen_US
dc.utils.revisionen_US
dc.date.coverdateNoviembre 2022en_US
dc.identifier.ulpgcen_US
dc.contributor.buulpgcBU-VETen_US
dc.description.sjr0,771
dc.description.jcr5,2
dc.description.sjrqQ1
dc.description.jcrqQ1
dc.description.scieSCIE
dc.description.miaricds10,5
item.fulltextCon texto completo-
item.grantfulltextopen-
crisitem.author.fullNameDe Figueiredo Saraiva, Ariana Maria-
Colección:Artículos
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