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    Science of Spices & Culinary Herbs: Latest Laboratory, Pre-clinical, and Clinical Studies: Volume 6

    Science of Spices & Culinary Herbs: Latest Laboratory, Pre-clinical, and Clinical Studies: Volume 6

    Atta-ur-RahmanDr. M. lqbal Choudhary SAMMER YOUSUF

    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 and analyze bioactive compounds from herbs and spices to develop medicines for different diseases. Science of Spices and Culinary Herbs presents current reviews on studies performed on herbs and spices. This book series is an informative resource 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 sixth volume of this series features reviews on medicinal aspects of a selection of herbs and spices, including: Pimpinella anisum L. (Anise, Aniseed) Sinapis alba L. (Mustard Seeds) Cinnamomum verum (Cinnamon) Tamarindus indica L (Tamarind) Curcuma longa (Curcumin) Glycyrrhiza glabra (Licorice) Readership Medicinal chemists, herbalists, and biomedical researchers interested in the science of natural herbs and spicesMany 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 and analyze bioactive compounds from herbs and spices to develop medicines for different diseases. Science of Spices and Culinary Herbs presents current reviews on studies performed on herbs and spices. This book series is an informative resource 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 sixth volume of this series features reviews on medicinal aspects of a selection of herbs and spices, including: Pimpinella anisum L. (Anise, Aniseed) Sinapis alba L. (Mustard Seeds) Cinnamomum verum (Cinnamon) Tamarindus indica L (Tamarind) Curcuma longa (Curcumin) Glycyrrhiza glabra (Licorice) Readership Medicinal chemists, herbalists, and biomedical researchers interested in the science of natural herbs and spices

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    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

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    تاريخ الإصدار

    13 أغسطس 2024

    المؤلفين
    Atta-ur-RahmanDr. M. lqbal Choudhary SAMMER YOUSUF

    ردمك -الرقم الدولي المعياري للكتب-

    9789815274370

    عن المؤلفين:

    Atta-ur-Rahman
    Atta-ur-Rahman
    Atta-ur-Rahman
    Dr. M. lqbal Choudhary
    Dr. M. lqbal Choudhary
    Dr. M. lqbal Choudhary
    SAMMER YOUSUF

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