Chapter 1

Root Vegetables as a Source of Biologically Active Agents - Lesson from Soil

Dejan S. Stojkovic, Marija S. Smiljkovic, Marina Z. Kostic and Marina D. Sokovic

Abstract

Natural products and primary and secondary metabolites of plants have many biological functions, many of which are considered as health-beneficial for mankind. This chapter will focus on biologically active ingredients in widely consumed root vegetables, such as potato, celeriac, turnips, radish, beets, Hamburg parsley, taro, yam, parsnip and salsify. A recent update of studies is presented regarding underground parts of the mentioned vegetables – plant underground parts. Chemical constituents responsible for such biological activities, with focus on recent findings for each root vegetable separately are presented.

Total Pages: 1-39 (39)

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