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Science of Spices and Culinary Herbs - Latest Laboratory, Pre-clinical, and Clinical Studies

Science of Spices and Culinary Herbs - Latest Laboratory, Pre-clinical, and Clinical Studies
Atta-ur-Rahman

Science of Spices and Culinary Herbs - Latest Laboratory, Pre-clinical, and Clinical Studies

ISSN: 2590-0781 (Online)

Introduction

Many herbs and spices, in addition to their culinary use for taste, contain chemical compounds which have medicinal uses. For this reason, herbs and spices have been used for treating various ailments since ancient times. Modern scientific methods have enabled researchers to isolate bioactive compounds from herbs and spices and perform chemical analyses, which can be used to develop medicines to treat different diseases. This book series is a compilation of current reviews on studies performed on herbs and spices. Science of Spices & Culinary Herbs is essential reading for medicinal chemists, herbalists and biomedical researchers interested in the science of natural herbs and spices that are a common part of regional diets and folk medicine.





About the Series

About Series - Science of Spices and Culinary Herbs - Latest Laboratory, Pre-clinical, and Clinical Studies

ABOUT THE SERIES

Many herbs and spices, in addition to their culinary use for taste, contain chemical compounds which have medicinal uses. For this reason, herbs and spices have been used for treating various ailments since ancient times. Modern scientific methods have enabled researchers to isolate bioactive compounds from herbs and spices and perform chemical analyses, which can be used to develop medicines to treat different diseases. This book series is a compilation of current reviews on studies performed on herbs and spices. Science of Spices & Culinary Herbs is essential reading for medicinal chemists, herbalists and biomedical researchers interested in the science of natural herbs and spices that are a common part of regional diets and folk medicine.

Information for authors

SSH is a book Series devoted to publishing comprehensive and cutting-edge reviews in the field of phytochemistry, pharmacology and clinical uses of some of the most widely used spices and culinary herbs listed below:

Cinnamon Bay Leaf Flex seeds Celery Seed Oregano Seeds
Mustard Seed (yellow) Poppy Seed Sesame Seed, Black and white Cumin Seed Cubeb Berries (Tailed pepper)
Saffron Curry leaf Coriander Seed Fenugreek Seed Nigella Seeds
Turmeric Cardamom (Green) Long Pepper Fennel Seed Carom Seeds
Nutmeg /Mace Allspice Star Anise Asafoetida Emblica Gooseberry
Cloves Sumac Cardamom (Black) Anise Seed Annatto Seed
Horseradish Basil Seeds Caraway / meridian fennel Black Pepper (Peppercorn) Alkanet root (Ratan joot)
Tamarind Dill Seed Juniper Berries Grains of Paradise Others

The chapter may focus on:

  1. Ethnobotanic / ethnomedicinal uses of spices and culinary herbs
  2. Phytochemistry of spices and culinary herbs
  3. Biological / pharmacological / nutraceutical activities of spices and culinary herbs
  4. Pre-clinical studies on spices and culinary herbs-based formulations
  5. Clinical studies on spices and culinary herbs-based formulations and its constituents
  6. Standardization and safety of spices and culinary herbs-based extracts
  7. Any other topic relevant to the science of spices and culinary herbs

Special instructions for authors:

  1. The ethnobotany and taxonomy of the spice/herb should not be more than 1.5 pages.
  2. The chapter should be all-inclusive review, i.e. a complete review of the research/science conducted on this particluar spice.
  3. The chapter title should have a subtitle describing the theme / focus of the topic.

How to begin:

If you are interested to contribute your chapter to this book series, please submit your one-page chapter proposal with suitable title along with your CV and list of publications at: books@benthamscience.net