25. Tropical Medicinal Plants in Food Processing and Preservation: Potentials and Challenges

  1. Rajeev Bhat2,
  2. Abd Karim Alias2 and
  3. Gopinadhan Paliyath3
  1. Afolabi F. Eleyinmi

Published Online: 16 JAN 2012

DOI: 10.1002/9781119962045.ch25

Progress in Food Preservation

Progress in Food Preservation

How to Cite

Eleyinmi, A. F. (2012) Tropical Medicinal Plants in Food Processing and Preservation: Potentials and Challenges, in Progress in Food Preservation (eds R. Bhat, A. Karim Alias and G. Paliyath), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781119962045.ch25

Editor Information

  1. 2

    Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia

  2. 3

    Department of Plant Agriculture, University of Guelph, Guelph, Canada

Author Information

  1. Human Resources and Skills, Development Canada (Service Canada), Edmonton, AB, Canada

Publication History

  1. Published Online: 16 JAN 2012
  2. Published Print: 10 FEB 2012

ISBN Information

Print ISBN: 9780470655856

Online ISBN: 9781119962045



  • bioactive compounds;
  • food preservation;
  • food safety;
  • medicinal plants;
  • pathogens


Increasing awareness of the relationship between diet and disease has lead to greater emphasis on foods capable of meeting basic nutritional requirements while providing additional physiological benefits. Sub-Saharan Africa is the source of a large number of the medicinal plants that are currently in use around the world. These plants have great potential due to their prevalence, nutritive value and biologically active components. Despite these potentials, they have not found use in food products. There is a tremendous potential to add value to tropical medicinal plants by promoting them as a source of high-value functional ingredients for use in food processing and preservation.