Nettle as a functional additive to food, dietary supplements and cosmetics
Joanna Wajs
Katedra Oceny Jakości i Przetwórstwa Produktów Zwierzęcych, Wydział Nauk o Zwierzętach i Biogospodarki, Uniwersytet Przyrodniczy w Lublinie, ul. Akademicka 13, 20-950 Lublinhttps://orcid.org/0000-0003-2621-6398
Magdalena Stobiecka
Katedra Oceny Jakości i Przetwórstwa Produktów Zwierzęcych, Wydział Nauk o Zwierzętach i Biogospodarki, Uniwersytet Przyrodniczy w Lublinie, ul. Akademicka 13, 20-950 LublinAneta Brodziak
Katedra Oceny Jakości i Przetwórstwa Produktów Zwierzęcych, Wydział Nauk o Zwierzętach i Biogospodarki, Uniwersytet Przyrodniczy w Lublinie, ul. Akademicka 13, 20-950 Lublinhttps://orcid.org/0000-0002-8439-796X
Jolanta Król
Katedra Oceny Jakości i Przetwórstwa Produktów Zwierzęcych, Wydział Nauk o Zwierzętach i Biogospodarki, Uniwersytet Przyrodniczy w Lublinie, ul. Akademicka 13, 20-950 Lublinhttps://orcid.org/0000-0002-6289-3153
Abstract
The continually growing trend of a healthy lifestyle, together with significant advances in food and cosmetics technology, has prompted manufacturers to increase the functionality of their products. Food, diet supplements, and cosmetics containing common nettle (Urtica dioica L.), which is included among superfoods, have high utility value and multiple health-promoting properties. These properties undoubtedly stem from the presence of biologically active compounds. As a natural form of fortification of many products, nettle is a herb with strong anti-inflammatory, antioxidant and immunostimulatory properties. In the food sector it is found mainly in products such as honey, biscuits, tea, and juice, as well as in diet supplements. In the cosmetics sector, nettle is an ingredient in shampoos as well as in facial masks or face scrubs. Directing consumers towards products based on natural ingredients, and manufacturers towards exploitation of the potential of bioactive substances contained in plants, promotes the use of natural materials, including nettles, as components of a wide range of commercially available products.
Keywords:
nettle, properties, product marketReferences
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Katedra Oceny Jakości i Przetwórstwa Produktów Zwierzęcych, Wydział Nauk o Zwierzętach i Biogospodarki, Uniwersytet Przyrodniczy w Lublinie, ul. Akademicka 13, 20-950 Lublin https://orcid.org/0000-0003-2621-6398
Katedra Oceny Jakości i Przetwórstwa Produktów Zwierzęcych, Wydział Nauk o Zwierzętach i Biogospodarki, Uniwersytet Przyrodniczy w Lublinie, ul. Akademicka 13, 20-950 Lublin
Katedra Oceny Jakości i Przetwórstwa Produktów Zwierzęcych, Wydział Nauk o Zwierzętach i Biogospodarki, Uniwersytet Przyrodniczy w Lublinie, ul. Akademicka 13, 20-950 Lublin https://orcid.org/0000-0002-8439-796X
Katedra Oceny Jakości i Przetwórstwa Produktów Zwierzęcych, Wydział Nauk o Zwierzętach i Biogospodarki, Uniwersytet Przyrodniczy w Lublinie, ul. Akademicka 13, 20-950 Lublin https://orcid.org/0000-0002-6289-3153
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