Abstrato

Studies on nutritional facts of spring herbs collected from Bulgarian market.

Maria S Atanassova, Muhammad Shahzad Aslam, Somesh Sharma, Manisha Nigam, Lyubomir M Atanassov, Ardalan Pasdaran, Mohammad Ayaz Ahmad

Herbs are ancient medicines rich in various phenolic and aromatic compounds, although used only in culinary applications. The influence of regular consumption of spring herbs from plant foods rich in naturally occurring antioxidants from plant foods, oxidative stress, cardiovascular risk and gaining in health effect was studied. The dietary fibers present in these natural spring herbs also play an important role in preventing risk against several diseases. At the same time it is also very important to know the nutritional facts such as contents of lipids, proteins and carbohydrates and their energy values in different foods. Hence, the aim of the present study is to carry out the physicochemical analysis of different spring herbs collected from Bulgarian markets. The five different spring herbs viz Atriplex, Spinacia, Rumex, Rumex acetosa and Utrica were collected and analyzed for various characteristics such as total phenolic and total flavonoid contents, antioxidants activity, total protein, total lipids, insoluble dietary fibers, total carbohydrates and sugar.