Revisão de literatura sobre propriedades funcionais e culinárias das ervas aromáticas coentro, manjericão e salsa

Abstract

Aromatic herbs, such as coriander, basil and parsley, are important ingredients, which are present in various preparations, providing aroma and flavor to food. In addition to their culinary use, these herbs stand out for their functional properties, bringing health benefits. In view of this, the present work aims to reflect on the gastronomic use and functional properties of the aromatic herbs coriander, basil and parsley, presenting some of the diverse uses, culinary and medicinal, in which they are related. As theoretical support for the research, several authors were used, such as Andrade et al. (2021), Bragança (1996), Badke et al. (2012), Millani et al. (2010), Oliveira (2020), Paixão et al. (2019), Patrocínio et al. (2020) Pazinatto (2018), Zocoler et al. (2006), among others. The methodology used was bibliographical research, with the search for publications in databases such as the Digital Library of Theses and Dissertations, Google Scholar and the Periodical Portal of the Coordination for the Improvement of Higher Education Personnel. Among the results, the various properties found in coriander, basil and parsley stand out, such as antioxidant and antimicrobial action. In the final considerations, the relationship between food and health and the importance of aromatic herbs for promoting a healthy diet, while providing aroma and flavor to food, were highlighted.