Editors: Pankaj Kumar Chaurasia, Shashi Lata Bharati

Series Title: The Chemistry inside Spices & Herbs: Research and Development

The Chemistry inside Spices & Herbs: Research and Development

Volume 2

eBook: US $69 Special Offer (PDF + Printed Copy): US $117
Printed Copy: US $83
Library License: US $276
ISBN: 978-1-68108-950-8 (Print)
ISBN: 978-1-68108-949-2 (Online)
Year of Publication: 2022
DOI: 10.2174/97816810894921220201


The Chemistry inside Spices & Herbs: Research and Development brings comprehensive information about the chemistry of spices and herbs with a focus on recent research in this field. The book is an extensive 2-part collection of 20 chapters contributed by experts in phytochemistry with the aim to give the reader deep knowledge about phytochemical constituents in herbal plants and their benefits. The contents include reviews on the biochemistry and biotechnology of spices and herbs, herbal medicines, biologically active compounds and their role in therapeutics among other topics. Chapters which highlight natural drugs and their role in different diseases and special plants of clinical significance are also included.

Part II continues from the previous part with chapters on the treatment of skin diseases and oral problems. This part focuses on clinically important herbs such as turmeric, fenugreek, ashwagandha (Indian winter cherry), basil, Terminalia chebula (black myrobalan). In terms of phytochemicals, this part presents chapters that cover resveratrol, piperine and circumin.

Audience: This book is an ideal resource for scholars (in life sciences, phytomedicine and natural product chemistry) and general readers who want to understand the importance of herbs, spices and traditional medicine in pharmaceutical and clinical research.


The book titled “The Chemistry inside Spices and Herbs: Research and Developments (Volume: 2)” edited by: Dr. Pankaj Kumar Chaurasia and Dr. Shashi Lata Bharati has an excellent collection of 10 chapters written by the experts of their subjects from countries like India, UK, and Turkey. Each chapter of the volume, attractively written by the experts, is also full of research as well as academically momentous information. This book brilliantly deals with biologically valuable information on chemistry and biochemistry of spices and herbs along with in-depth scientific updates on natural drugs for the management of skin diseases, turmeric and curcumin for arthritis, curcumin in oral health, resveratrol in osteoarthritis, and piperine with wide range of therapeutic properties. It also includes the chemistry, biochemistry and pharmaceutical roles of various types of plants like Fenugreek (Trigonella foenum-graecum L.), Ashwagandha, Basil (Ocimum basilicum L.), turmeric (Curcuma longa Lin) and Terminalia chebula.

In the present time of pandemic and other problems, when the whole world is searching for various types of immunity boosters to fight this virus, volume-2 like volume-1 may also be helpful in this direction in order to provide in-depth information because there are also different types of spices, herbs and their constituents discussed in the book which are radiantly useful in the treatment of various human problems and enhancements of immunity. In my view, after giving a thorough look at the contents, this book may be very advantageous for academicians, researchers and scientists working in the field of spices, herbs, their related chemistry, natural medicinal therapy and so on. I am congratulating the editors of the book for creating such a useful, academically as well as a scientifically relevant book by compiling the comprehensive chapters contributed by the experts of various countries. I also strongly recommend this volume for UG and PG students of life sciences, natural chemistry, biochemistry, natural medicinal studies and scientists working in aforesaid areas.

Prof. Gurdip Singh (Retd)
Chemistry Department D.D.U. Gorakhpur University,
Gorakhpur –273 009,