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

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

    Dr. M. lqbal Choudhary Atta-ur-RahmanSAMMER YOUSUF

    Many herbs and spices, in addition to their culinary use for taste,contain chemical compounds which have medicinal uses. For this reason, herbsand spices have been used for treating various ailments since ancient times.Modern scientific methods have enabled researchers to isolate bioactivecompounds from herbs and spices and perform chemical analyses, which can beused to develop medicines to treat different diseases. This book series is acompilation of current reviews on studies performed on herbs and spices. Scienceof Spices and Culinary Herbs is essential reading for medicinalchemists, herbalists and biomedical researchers interested in the science ofnatural herbs and spices that are common part of regional diets and folkmedicine. The second volume of this series features 6 reviews of unique herbs andseeds:1. Tamarind (Tamarindus indica L.): A Review of itsUse as a Spice, a Culinary Herb and Medicinal Applications2. Piper nigrum (Black pepper): A Flavor for Health3. Coriander Seeds –Ethno-medicinal, Phytochemical and Pharmacological Profile4. The Fenugreek Seed:Therapeutic Properties and Applications5. Biological Activities ofFoeniculum vulgare Mill6. Exploration of DillSeeds (Anethum graveolens): AnAyurpharmacomic Approach Many herbs and spices, in addition to their culinary use for taste,contain chemical compounds which have medicinal uses. For this reason, herbsand spices have been used for treating various ailments since ancient times.Modern scientific methods have enabled researchers to isolate bioactivecompounds from herbs and spices and perform chemical analyses, which can beused to develop medicines to treat different diseases. This book series is acompilation of current reviews on studies performed on herbs and spices. Scienceof Spices and Culinary Herbs is essential reading for medicinalchemists, herbalists and biomedical researchers interested in the science ofnatural herbs and spices that are common part of regional diets and folkmedicine. The second volume of this series features 6 reviews of unique herbs andseeds:1. Tamarind (Tamarindus indica L.): A Review of itsUse as a Spice, a Culinary Herb and Medicinal Applications2. Piper nigrum (Black pepper): A Flavor for Health3. Coriander Seeds –Ethno-medicinal, Phytochemical and Pharmacological Profile4. The Fenugreek Seed:Therapeutic Properties and Applications5. Biological Activities ofFoeniculum vulgare Mill6. Exploration of DillSeeds (Anethum graveolens): AnAyurpharmacomic Approach

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    description_of_book

    Many herbs and spices, in addition to their culinary use for taste,contain chemical compounds which have medicinal uses. For this reason, herbsand spices have been used for treating various ailments s

    Informations supplémentaires

    Fournisseur

    Date de publication

    2020 Aug 08

    Auteurs-
    Dr. M. lqbal Choudhary Atta-ur-RahmanSAMMER YOUSUF

    ISBN

    9789811441493

    À propos des auteurs

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

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