Foreword

The book titled “The Chemistry inside Spices and Herbs: Research and Developments (Volume-1)” 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, Iran, and Egypt. Each chapter of the book, attractively written by the experts, is full of research as well as academically momentous information. This book brilliantly deals with biologically valuable spices, herbs, their related chemistry, biochemistry, structure-activity relationships, biologically as well as pharmaceutically valuable active natural compounds, roles in the natural treatment of various human problems, treatment of neurobiological disorders, roles as antifungal and antibacterial agents, naturally-derived analgesics and anti-inflammatory agents, phenolic compounds, flavonoids, curcumin, turmeric, natural therapy, and so on.

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, this volume may be helpful in this direction in order to provide in-depth information because there are 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 producing such a useful, academically as well as a scientifically relevant book by compiling the comprehensive chapters contributed by the experts of various countries. I strongly recommend this volume for UG and PG students of life sciences, natural chemistry, biochemistry, natural medicinal studies and scientists working in aforesaid areas.