Medicinal plants of the family Lamiaceae as functional foods – a review  

https://doi.org/10.17221/504/2015-CJFSCitation:Carović-Stanko K., Petek M., Grdiša M., Pintar J., Bedeković D., Ćustić M H., Satovic Z. (2016): Medicinal plants of the family Lamiaceae as functional foods – a review  . Czech J. Food Sci., 34: 377-390.
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Historically, species of the family Lamiaceae have enjoyed a rich tradition of use for flavouring, food preservation, and medicinal purposes, due to both their curative and their preventive properties. It is well known that each species has a special, complex mixture of bioactive compounds in which each component contributes to its overall bioactivity. Their value lays in the production of a wide range of secondary metabolites with potent antibacterial, antioxidant, anti-inflammatory, antimicrobial, antiviral, and anticancer activities. This review focuses on the Lamiaceae species and their secondary metabolites encompassing a wide array of beneficial functions and their applicability as sources of functional foods. It could help in addressing specific consumer needs as healthy diet is a part of the lifestyle that maintains or improves overall health.
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