Editors: Atta-ur-Rahman , M. Iqbal Choudhary, Sammer Yousuf

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

Volume 5

eBook: US $49 Special Offer (PDF + Printed Copy): US $59
Printed Copy: US $83
Library License: US $196
ISSN: 2590-0773 (Print)
ISSN: 2590-0781 (Online)
ISBN: 978-981-4998-16-1 (Print)
ISBN: 978-981-4998-15-4 (Online)
Year of Publication: 2021
DOI: 10.2174/97898149981541210501

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 a common part of regional diets and folk medicine.

The fifth volume of this series features research on a variety of spices some of which appear in the series for the first time.

  • - Clove: The Spice of Polyvalent Merit
  • - Black Cumin Seeds: From Ancient Medicine to Current Clinical Trials
  • - The Evolution of Mentha arvensis (L.) As Potential Multifunctional Herbal Medicine: Traditional And Experimental Evidence
  • - Zingiber officinale: The Golden Spice as Portrayed in Ayurveda
  • - Effects of Cinnamon on Health and its Potential as a Functional Food Ingredient
  • - Sumac: A Spice with Many Health Benefits

Audience

Medicinal chemists, herbalists, ethnobotanists and biomedical researchers interested in the science of natural herbs and spices that are a common part of regional diets and folk medicine.

Preface

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

- Pp. iii-iv (2)

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Clove: The Spice of Polyvalent Merit

- Pp. 1-26 (26)
Abdul Jalil Shah, Reyaz Hassan Mir*, Roohi Mohi-ud-din, Prince Ahad Mir, Saba Sabreen, Rafia Jan, Taha Umair Wani, Shah Asma Farooq, Mubashir Hussain Masoodi*
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Black Cumin Seeds: From Ancient Medicine to Current Clinical Trials

- Pp. 27-59 (33)
Toktam Akaberi, Maryam Akaberi, Faegheh Farhadi, Seyed Ahmad Emami*
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Mentha arvensis (L.): an Insight on the Pharmacological and Phytochemical Profile

- Pp. 60-77 (18)
Mohd Akbar Dar*, Prince Ahad, Weekar Younis, Showkat Rasool, Bahar Ahmad, Seema Akbar, Mubashir Hussain Masoodi
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Zingiber officinale: The Golden Spice, As Portrayed in Ayurveda

- Pp. 78-114 (37)
Rabinarayan Acharya*, Om Prakash Rout
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Effects of Cinnamon on Health and its Potential as a Functional Food Ingredient

- Pp. 115-127 (13)
Feyza Tosya, Sibel Bolek*
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Sumac: A Spice with Many Health Benefits

- Pp. 128-162 (35)
Ceyda Sibel KILIÇ*
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Subject Index

- Pp. 163-169 (7)

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