Traditional foods of Mexico: advances in discovering of their medicinal properties

Advances in the discovery of its medicinal properties

Autores/as

  • Svetlana Kashina Universidad de Guanajuato
  • Marco Balleza Universidad de Guanajuato
  • Natalia Kozhemyakina Academia Estatal Químico-Farmacéutica de San Petersburgo
  • Myrna Sabanero Universidad de Guanajuato

DOI:

https://doi.org/10.59057/iberoleon.20075316.201521409

Palabras clave:

foodstuffs, research, medicinal potential, Mexico, traditional foods

Resumen

Nowadays, many food products are investigated in order to establish their medicinal proprieties, active components and possible medical applications for prevention o treatment of different diseases. In the present work we have summarized some advances in investigation of medicinal potential of 4 traditional Mexican foods: nopal cactus, chili pepper, cinnamon and agave. The results have demonstrated that all 4 merit being present on daily basis in diet of Mexicans.

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Publicado

04-12-2015

Cómo citar

Kashina, S., Balleza, M., Kozhemyakina, N., & Sabanero, M. (2015). Traditional foods of Mexico: advances in discovering of their medicinal properties: Advances in the discovery of its medicinal properties. Entretextos, 7(21), 1–8. https://doi.org/10.59057/iberoleon.20075316.201521409