Phytochemicals in Vegetables: A Valuable Source of Bioactive Compounds

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

Author(s): Dejan S. Stojkovic, Marija S. Smiljkovic, Marina Z. Kostic and Marina D. Sokovic

Pp: 1-39 (39)

DOI: 10.2174/9781681087399118010004

* (Excluding Mailing and Handling)


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.

Keywords: Antidiabetic, Antihypertension, Antimicrobial, Antimutagenic, Antioxidant, Biological activity, Cardioprotective, Chemical constituents, Chemopreventive, Crops, Hepatoprotective, Lectins, Metabolites, Phenolics, Pigments, Polysachrides, Root vegetables, Thnopharmacology, Vitamins.

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