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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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    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, herbs and spices have been used for treating various ailments

    Informations supplémentaires

    Fournisseur

    Date de publication

    2024 Aug 13

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

    ISBN

    9789815274370

    À propos des auteurs

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

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