Eva Ivanišová

Slovak University of Agriculture Slovakia

Ing. Eva Ivanišová, Ph.D., is an assistant professor at the Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, and head of the Laboratory of Fats and Oils of the AgroBioTech Research Centre. Her field of study is food technology, particularly plant raw materials and foodstuffs, foods enriched with medicinal plants,spices,lesser-known types of fruits and vegetables, and alternative food sources such as edible insects and edible flowers. She has published more than 480 scientific works in international and domestic journals, for which she has received more than 716 citations in indexed databases.

Eva Ivanišová

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3chapters authored

Latest work with IntechOpen by Eva Ivanišová

Phytotherapy is attracting increased interest for several reasons. It differs from medical procedures in that it uses the whole herb, although there is often only one component of the plant that works effectively to manage the problem. Plants contain many natural chemicals or phytochemicals that interact with the active ingredient and help prevent any side effects. Medicinal herbs and spices are investigated for their suitability in daily diets for maintaining general wellness or preventing disease. In the past decade, natural health products, dietary supplements, foods with added value, or nutraceuticals have emerged due to the increasing demand for non-pharmaceutical healthcare products. Medical herbs and spices are potential sources for developing new, effective, and safe ingredients to capture a rapidly expanding opportunity in global marketplaces. This book presents up-to-date information on the chemical, pharmacological, and nutritional uses of medicinal herbs and spices in folk medicine, pharmaceuticals, the food industry, veterinary practice, and gastronomy.

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