WATERCRESS (NASTURTIUM OFFICINALE R. BR.) CHEMICAL COMPOSITIONS AND APPLICATIONS IN FOOD PROCESSING

Maria Simona CHIȘ, Adriana PĂUCEAN, Simona MAN, Georgiana PETRUȚ (MARȚIȘ), Andruța MUREȘAN, Anamaria POP, Carmen Rodica POP, Sevastița MUSTE

Abstract


Watercress (Nasturtium officinale R. Br.) is a semi-aquatic plant with well-known implications in humans’ health. Due to its wonderful chemical composition in a wide range of bioactive compounds it could be successfully used in different industries such as medicine, pharmacology, cosmetic and food manufacture. Nowadays, a burgeoning health food consumers’ conception is increasing and consumers are focused to buy healthy and natural products. The present study aimed to emphases the importance of this medicinal plant highlighting its chemical composition, botanical origin and food manufacturing.

Keywords


chemical composition, food, medicine, Nasturtium officinale R. Br., watercress.

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