Enhanced TDS
Knowde-enriched technical product data sheet
Identification & Functionality
- Chemical Family
- Chemical Name
- Flavor Ingredient Class
- INCI Name
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Pharma & Nutraceuticals Functions
- CAS No.
- 8015-90-5
- Ingredients
- Celery Seed Oil
- EC No.
- 616-966-7
- Technologies
- Product Families
- Parts Used
- Leaves, seeds
- The herbaceous plant is native to the Mediterranean areas and the Middle East. It is usually used as a vegetable or for delicate flavoring. In the United States raw celery is served by itself or with spreads or dips as an appetizer and in salads. The tiny seed like fruits, known as celery seed, resemble the plant itself in taste and aroma and are used as a seasoning, particularly in soups and pickles. It was used as a flavoring by the ancient Greeks and Romans and as a medicine by the ancient Chinese.
- Family
- Apiaceae
- Common Name
- Celery
- Active Principles
- Celery contains phenolic compounds and furocoumarins. Furocoumarins include apigravrin, celereoside, bergapten, osthenol, apiumoside, isoimperatorin, celerin, isopimpinellin, apiumetin, 5-hydroxy methoxypsoralen, and 8-hydroxy methoxypsoralen. Phenols include isoquercitrin, apiin, tannin, apigenin, Graurobioside A, Graurobioside B, and phytic acid. The leaves, stems, and oil of celery seeds contain fatty acids, alcohol sesquiterpenes, and essential oils. Celery tubers contain 5-methoxypsoralen, methoxsalen (8- methoxypsoralen), and prophylactic allergens.
Features & Benefits
- Benefit Claims
- Benefit Claims (Health)
- Labeling Claims
- Food Ingredients Features
- Celery Seed Oil Health Benefits
- May help to detoxify body.
- May help to reduce weight.
- May help to control blood sugar levels.
- May help in strengthening immunity.
- May help lower blood pressure.
- May help in relieving pain and inflammation.
- May help reduce blood cholesterol levels
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Treatment Product Applications
Properties
- Physical Form