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Science of Spices and Culinary Herbs - Latest Laboratory, Pre-clinical, and Clinical Studies
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Editors: Atta-ur-Rahman , Muhammad Iqbal Choudhary , Sammer Yousuf

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

Volume 2
eBook: US $49 Special Offer (PDF + Printed Copy): US $90
Printed Copy: US $65
Library License: US $196
ISSN: 2590-0773 (Print)
ISSN: 2590-0781 (Online)
ISBN: 978-981-14-4147-9 (Print)
ISBN: 978-981-14-4149-3 (Online)
Year of Publication: 2020
DOI: 10.2174/97898114414931200201
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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 and Culinary Herbs is essential reading for medicinal chemists, herbalists and biomedical researchers interested in the science of natural herbs and spices that are common part of regional diets and folk medicine.

The second volume of this series features 6 reviews of unique herbs and seeds:

  1. - Tamarind (Tamarindus indica L.): A Review of its Use as a Spice, a Culinary Herb and Medicinal Applications
  2. - Piper nigrum (Black pepper): A Flavor for Health
  3. - Coriander Seeds – Ethno-medicinal, Phytochemical and Pharmacological Profile
  4. - The Fenugreek Seed: Therapeutic Properties and Applications
  5. - Biological Activities of Foeniculum vulgare Mill
  6. - Effect of Curcumin on the Diversity of Gut Microbiota
  7. - Exploration of Dill Seeds (Anethum graveolens): An Ayurpharmacomic Approach

eBook: US $49 Special Offer: US $90 Printed Copy: US $65 Library License: US $196

Contributors

Editor(s):
Prof. Atta-ur-Rahman FRS
University of Cambridge
Kings College
Cambridge
UK


Prof. Muhammad Iqbal Choudhary
University of Karachi
H.E.J. Research Institute of Chemistry
Karachi
Pakistan


Sammer Yousuf
University of Karachi
H.E.J. Research Institute of Chemistry
Karachi
Pakistan



Contributor(s):
Abid A. Maan
National Institute of Food Science and Technology
University of Agriculture Faisalabad
Faisalabad
Pakistan


Amrita M. Kulkarni
P. E. Society’s Modern College of Pharmacy
Yamunanagar, Nigdi
Pune
India


Anitha Rajasekaran
Department of Botany
Bharathi Women’s college, Prakasam Salai, Broadway
Chennai-600108
India


Asif Safdar
Department of Pharmacy
Capital University of Science and Technology
Islamabad
Pakistan


Bhushan P. Pimple
P. E. Society’s Modern College of Pharmacy
Yamunanagar, Nigdi
Pune
India


Esezah K. Kakudidi
Makerere University, College of Natural Sciences
Department of Plant Sciences, Microbiology & Biotechnology
P.O. Box 7062 Kampala
Uganda


Farhan Zameer
School of Basic and Applied Science
Department of Biological Sciences, Dayananda Sagar University, Shavige Malleshwara Hills, Kumaraswamy Layout, Bengaluru - 560 078
Karnataka
India


Godwin Anywar
Makerere University, College of Natural Sciences
Department of Plant Sciences, Microbiology & Biotechnology
P.O. Box 7062 Kampala
Uganda


Govindappa Melappa
Department of Biotechnology
Dayananda Sagar College of Engineering, Dayananda Sagar Institutions, Shavige Malleshwara Hills, Kumaraswamy Layout, Bengaluru - 560 078
Karnataka
India


Kounaina Khan
Department of Dravyaguna
JSS Ayurvedic Medical College, Lalithadripura, Mysuru - 570 028
Karnataka
India


Muhammad A. Hafeez
National Institute of Food Science and Technology
University of Agriculture Faisalabad
Faisalabad
Pakistan


Pankaj Satapathy
School of Basic and Applied Science
Department of Biological Sciences, Dayananda Sagar University, Shavige Malleshwara Hills, Kumaraswamy Layout, Bengaluru - 560 078
Karnataka
India


Patience Tugume
Makerere University, College of Natural Sciences
Department of Plant Sciences, Microbiology & Biotechnology
P.O. Box 7062 Kampala
Uganda


Ruchita B. Bhor
P. E. Society’s Modern College of Pharmacy
Yamunanagar, Nigdi
Pune
India


Samuel Ojelel
Makerere University, College of Natural Sciences
Department of Plant Sciences, Microbiology & Biotechnology
P.O. Box 7062 Kampala
Uganda


Samra Bashir
Department of Pharmacy
Capital University of Science and Technology
Islamabad
Pakistan


Sana Riaz
National Institute of Food Science and Technology
University of Agriculture Faisalabad
Faisalabad
Pakistan


S. Aishwarya
School of Basic and Applied Science
Department of Biological Sciences, Dayananda Sagar University, Shavige Malleshwara Hills, Kumaraswamy Layout, Bengaluru - 560 078
Karnataka
India


Shivaprasad Hudeda
Department of Dravyaguna
JSS Ayurvedic Medical College, Lalithadripura, Mysuru - 570 028
Karnataka
India


Sunil S. More
School of Basic and Applied Science
Department of Biological Sciences, Dayananda Sagar University, Shavige Malleshwara Hills, Kumaraswamy Layout, Bengaluru - 560 078
Karnataka
India


Veena SM
Department of Biotechnology
Sapthagiri Engineering College
Bangalore
India



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.Herbs for Disease Prevention and Treatment.
.Therapeutic Insights into Herbal Medicine through the Use of Phytomolecules.
.The Chemistry Inside Spices and Herbs: Research and Development.
.The Chemistry Inside Spices & Herbs: Research and Development.