Editors: Atta-ur-Rahman , Muhammad Iqbal Choudhary , Sammer Yousuf

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

Volume 3

eBook: US $49 Special Offer (PDF + Printed Copy): US $78
Printed Copy: US $54
Library License: US $196
ISSN: 2590-0773 (Print)
ISSN: 2590-0781 (Online)
ISBN: 978-981-14-6834-6 (Print)
ISBN: 978-981-14-6836-0 (Online)
Year of Publication: 2020
DOI: 10.2174/97898114683601200301

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 third volume of this series features the following reviews:

  1. - Anthelmintic Properties of Cinnamon for the Control of Agricultural and Public Health Pests
  2. - Nutraceutical Attributes of Tamarindus indica L. - Devils’ Tree with Sour Date
  3. - An Overview of the Tamarind (Tamarindus indica L.) Fruit: A Potential source of Nutritional and Health promoting Phytoconstituents
  4. - The Clinical Overview of Turmeric, Turmeric-based Medicines, and Turmeric Isolates
  5. - Origanum majorana: The Fragrance of Health
  6. - Black Pepper (Piper nigrum L.): The King of Spices
  7. - Coriander: A Herb with Multiple Benefits
  8. - Flax Seed (Linum usitatissimum) a Potential Functional Food Source

Preface

- Pp. i-ii (2)
Atta-ur-Rahman, M. Iqbal Choudhary, Sammer Yousuf
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List of Contributors

- Pp. iii-v (3)
Atta-ur-Rahman, M. Iqbal Choudhary, Sammer Yousuf
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Anthelmintic Properties of Cinnamon for the Control of Agricultural and Public Health Pests

- Pp. 1-32 (32)
Gloria Sarahi Castañeda-Ramirez, Javier Ventura-Cordero, Gloria Ivonne Hernández-Bolio, Gonzalo Silva-Aguayo, Manuel Carrillo-Morales, Gabriela Oropeza-Guzman, Blanca Aguilar-Figueroa, Benjamín Nogueda-Torres, Blanca E. Álvarez-Fernández, Liliana Aguilar-Marcelino
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Nutraceutical Attributes of Tamarindus indica L. - Devils’ Tree with Sour Date

- Pp. 33-65 (33)
S. Aishwarya, Kounaina Khan, Anirudh Gururaj Patil, Pankaj Satapathy, Aishwarya T. Devi, M.G. Avinash, S.M. Veena, Shubha Gopal, M.N. Nagendra, K. Muthucheliyan, Shivaprasad Hudeda, Farhan Zameer, Sunil S. More
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An Overview of The Tamarind (Tamarindus indica L.) Fruit: A Potential source of Nutritional and Health Promoting Phytoconstituents

- Pp. 66-74 (9)
F. Lucy Oyetayo, I. Adebayo Odeniyi
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The Clinical Overview of Turmeric, Turmericbased Medicines, and Turmeric Isolates

- Pp. 75-112 (38)
Elin Y. Sukandar, Dhyan K. Ayuningtyas
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Origanum majorana: The Fragrance of Health

- Pp. 113-125 (13)
Bhushan P. Pimple, Amrita M. Kulkarni, Ruchita B. Bhor
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Black Pepper (Piper nigrum L.): The King of Spices

- Pp. 126-153 (28)
Priyanka Soni, Vishal Soni, Naveen Kumar Choudhary
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Coriander: A Herb with Multiple Benefits

- Pp. 154-169 (16)
Ashish Singhai, Vipin Dhote, Aman Upaganlawar
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Flax Seed (Linum usitatissimum): a Potential Functional Food Source

- Pp. 170-188 (19)
Vishal Soni, Priyanka Soni
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Subject Index

- Pp. 189-196 (8)
Atta-ur-Rahman, M. Iqbal Choudhary, Sammer Yousuf
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