RT book part
T1 Sesquiterpenes in Cereals and Spices
A1 Marcos Cárdenas, David
A1 Cala Peralta, Antonio
A1 Rodríguez Mejías, Francisco Javier
A1 García Zorrilla, Jesús
A1 Macías Domínguez, Francisco Antonio
A2 Química Orgánica
K1 dietary sesquiterpenes
K1 trichothecenes
K1 sesquiterpenes
K1 nutritive sesquiterpenes
K1 spices
K1 cereals
K1 β-caryophyllene
K1 sesquiterpene metabolism
K1 medicinal sesquiterpenes
K1 functional food
AB This chapter provides an in-depth overview of the sesquiterpenes found in cereals and spices. These aliments provide an important source of nutrients for our health, and they are consumed daily. Thus, a knowledge of the constituents is vital to understand the origin of their benefits for human health as well as the possible side effects that can arise upon ingestion. Metabolite routes are detailed, being also provided a deep understanding of their numerous structures and bioactivities, to be used as food supplement or active ingredient in drugs. Among bioactivities found in the literature for these natural compounds, antioxidant, anti-inflammatory, or anticancer is remarkable.Furthermore, we present a broad study of sesquiterpenes in cereals. We focus on trichothecenes, a family of mycotoxins, which represent a big concern worldwide. A study of their biotransformations in humans and animals, and their toxicity for the organism, is revised. In case of spices and miscellaneous food, a classification of their sesquiterpenes constituents present in the consumable parts was analyzed, showing the relevance of the structure variability in the activity.
PB Springer
SN 978-981-13-1745-3
YR 2019
FD 2019-10-21
LK http://hdl.handle.net/10498/33421
UL http://hdl.handle.net/10498/33421
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 08-nov-2026