## 5 Use of _Apium_ Plants in Food Preservation  
Celery, as well as many other aromatic and medicinal plants, produces a large array of phytochemicals such as terpenoids, alcoholic compounds, phenols, and essential oils, etc. [130; 131] which have uses ranging from the control of metabolic disease to pathogenic microorganisms to food preservation [132; 133; 130; 23]. The antifungal and antibacterial properties of several active constituents and essential oils of _Apium_ plants against foodborne microorganisms can be easily served in foods that \begin{table}
\begin{tabular}{c c c} \hline \hline  & **Use of _Apium_Plants in Traditional Medicine** \\ \hline
**Geography** & **Plant Fraction** & **Purpose of Use** \\ \hline Europe, America, Asia & Leaves, stalks, root & Nutrition source \\ Europe & Roots & Aphrodisae \\ Ancient Egypt & Seeds & Medicine \\ China & Seeds & Arthritis, gout, dizziness \\ India & Seeds & Diuretic, appetizer \\ \hline \multicolumn{3}{c}{**Use of _Apium_ Plants in Modern Medicine**} \\ \hline
**Geography** & **Plant Fraction** & **Purpose of Use** \\ \hline Europe & Fresh plant and seeds & Lower blood pressure, relief anxiety, reduce blood sugar \\ Western & Seeds & Arthritis, gout, rheumatism, urinary tract problems. \\ America & Stalks & Anti-high blood pressure, heart disease prevention. \\ China & Seeds & Arthritis, rheumatism, dizziness, gout, high blood \\ India & Seeds & pressure, insomnia, nervousness \\ \hline \hline \end{tabular}
\end{table} 
Table 3: Use of _Apium_ plants in traditional and modern medicine [35]. could provide alternatives to conventional and synthetic bactericides and fungicides [132; 133]. Thus, the antimicrobial properties of _Apium_ plants enable the possibility of using natural, low-cost, safe, renewable, food grade, and easily biodegradable antimicrobial agents for the preservation of several food products [130]. Consequently, they are important for providing resistance to several pathogens. Some authors have reported that the essential oil of this plant has the potential to act against various bacterial and fungal pathogens due to its composition, which is rich in antimicrobial constituents such as carvone, a-phellandrene, and limonene [130; 131]. The antioxidant of celery extracts has also been evaluated both therapeutically and in food preservation [114; 120; 132; 134]. The food industry must continually evaluate the utility of alternative strategies to meet consumer demand for \"clean labels\" and limit the use of chemical preservatives. The deterioration of the quality of the fats, vegetable oil, and other food systems is associated with lipid peroxidation. For example, the oxidation of lipids in vegetable oils results in chemical changes that impart off-flavor and rancid odor. The use of antioxidants is the most suitable means to stabilize oil, prevent lipid oxidation, and protect oil from free radicals inflicted damages. Mitigation of the oxidation process can be achieved using synthetic antioxidants such as tertiary butylhydroquinone (TBHQ), butylated hydroxanisole, and butylated hydroxytoluene. An alternative to the use of those synthetic antioxidants is extracts from celery. Celery extracts have demonstrated antioxidant activity and can suitably replace the synthetic antioxidant, TBHQ in canola oil [134; 135]. Indeed, essential oil of _Apium_ plants has the potential to be used as a substitution for chemical food preservatives like tertiary butyl hydroquinone (TBHQ) and butylated hydroxytoluene (BHT) since it is considered a cancer promoter [130]. However, the method of extraction of the antioxidant compounds must be considered to ensure optimal activity while being simple and cost appropriate. Admittedly, the greatest application of celery extract (celery powder and celery juice) has been in meat preservation. It can serve as a natural flavoring and can be used as a nitrate replacer in meat products with special significance on their antifungal, antibacterial, and food preservation properties [130; 131].