Abstract

Herbs play an important role and occupy a special place in rational human nutrition. They supply valuable substances that are extremely important for the normal course of metabolic processes in the body. The use of certain herbs can also help reduce the risk of different diseases. In recent times, herbs have been included as ingredients in herbal supplements to food to enrich it with BAS beneficial to human health. The essential oils of herbs are widely used in medicine [1]. Their healing effect depends on the main ingredients of the essential oil. Oils containing larger amounts of phenolic compounds have an antiseptic effect, such as: eugenol in the laurel and camphor trees; thymol - in thyme, etc. The essential oils in chamomile, cumin, and coriander have an antispasmodic effect, which are responsible for the treatment of gastrointestinal diseases accompanied by colic and pain. The herbs of anise, eucalyptus, fennel, thyme, pine tips, etc. have an expectorant effect. Phytoncides are volatile (only some are non-volatile) fractions of essential oils capable of killing microbes. They have a different chemical composition and are contained in almost all plants, serving to protect them against microorganisms.

Dietary fibers are polysaccharides that are contained in all plant parts, but in the greatest amount as reserve substances accumulate in underground organs [2]. They are the main ingredient of a number of herbs, such as linseed, salep tubers, rhubarb roots, fennel leaves, etc. They are used for stomach and intestinal inflammation conditions (gastritis and enterocolitis), and also as a mitigating agent for inflammation of the respiratory tract. In recent times, herbs have also been included as ingredients of herbal supplements to food to enrich it with biologically active ingredients that are useful for health, with the aim being to have a beneficial effect on the structures in the body and to support the functions of various organs and systems.

Keywords: Herbal extracts; Oregano; Thyme; Lemon balm