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Pankaj Kumar Chaurasia

Pankaj Kumar Chaurasia, Ph.D. (Editor 1) is presently working as an Assistant Professor in the P.G. Department of Chemistry, L.S. College, B.R.A. Bihar University, Muzaffarpur. He has experience of teaching in Post Graduate (PG), Under Graduate (UG) as well as I.Sc. He has a strong academic as well as research career. He had qualified ‘National Eligibility Test (NET)’ in 2009 as CSIR-JRF (NET) and was awarded with SRF-NET in 2012. He received ‘Ph.D. degree’ in 2014. He has worked as ‘Guest Faculty’ (2016-2017) in Department of Chemistry, University of Allahabad, Prayagraj (A Central University of India). He has been awarded with ‘Research Associateship’ by CSIR-New Delhi (India) in 2017 and after it; he worked as CSIR-RA in Motilal Nehru National Institute of Technology (MNNIT), Allahabad/Prayagraaj (India). He is highly engaged in teaching as well as research works. Presently, he is supervising four Ph.D. research scholars. He has more than 50 publications (Books/papers in Journals/ papers as book chapters in edited books) with international journals/publishers of repute. He has expertise in wide research areas viz., biological chemistry, biotechnology, microbiology, enzymology, organometallic chemistry, bioorganic chemistry, and environmental chemistry.

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The Chemistry inside Spices & Herbs: Research and Development: Volume 1

The Chemistry inside Spices & Herbs: Research and Development brings comprehensive information about the chemistry of spices and herbs with a focus on recent research in this field. The book is an extensive 2-part collection of 20 chapters contributed by experts in phytochemistry with the aim to give the reader deep knowledge about phytochemical constituents in herbal plants and their benefits. The contents include reviews on the biochemistry and biotechnology of spices and herbs, herbal medicines, biologically active compounds and their role in therapeutics among other topics. Chapters which highlight natural drugs and their role in different diseases and special plants of clinical significance are also included. Part I focuses on the general aspects of spice biotechnology, structure activity relationships and the natural products that can be used to treat different diseases - such as neurological diseases, inflammation, pain and infections. This part also covers information about phenolic compounds, flavonoids and turmeric supplements. This book is an ideal resource for scholars (in life sciences, phytomedicine and natural product chemistry) and general readers who want to understand the importance of herbs, spices and traditional medicine in pharmaceutical and clinical research.

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