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Hortelã marroquina do Médio Atlas

Hortelã marroquina do Médio Atlas

Hanane ELAZZOUZI / Nadia ZEKRI / Touriya ZAIR

121,04 €
IVA incluido
Disponible
Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
Materia
Química
ISBN:
9786209012419
121,04 €
IVA incluido
Disponible

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Sobre IBD

A hortelã atrai sempre pela sua frescura, o seu aroma e as suas diferentes utilizações. Em Marrocos, a utilização quotidiana da hortelã para aromatizar o chá ou para fins culinários ou terapêuticos tornou-se uma tradição nacional.A hortelã deve as suas propriedades terapêuticas aos diferentes metabolitos secundários que contém. Quer sejam consumidos diretamente ou adicionados aos alimentos, os princípios activos presentes constituem uma fonte importante de antioxidantes e antibióticos. A hortelã é também utilizada há séculos como repelente de insectos e ervas daninhas e como fumigante.A utilização da ciência moderna para estudar este conhecimento acumulado está gradualmente a confirmar muitas das suas propriedades. Três hortelãs muito utilizadas em Marrocos: M. pulegium (L.), M. suaveolens (Ehrh.) e M. spicata (L.) estão a ser estudadas para identificar os seus óleos essenciais (OE), os seus hidrolatos (HYD) e os metabolitos secundários presentes nos seus extractos, e para avaliar as suas propriedades biológicas.

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