Herbs and Spices – New Perspectives in Human Health and Food Industry

This guide explores the medicinal properties of herbs and spices, highlighting their impact on human health and the food industry. It provides insights into their anti-inflammatory and antioxidant properties, as well as their role in the food industry, from natural preservatives to functional foods. The guide also explores sustainability trends, clean labeling, and the growing demand for natural ingredients. Eva Ivanišová, Ph.D., is an assistant professor at the Institute of Food Sciences, Faculty of Biotechnology and Food
Sciences, Slovak University of Agriculture in Nitra.