Science Of Spices And Culinary Herbs Latest Laboratory Pre Clinical And Clinical Studies

Author: Atta-ur-Rahman
Editor: Bentham Science Publishers
ISBN: 9814998133
File Size: 20,89 MB
Format: PDF, ePub
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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 since ancient times. Modern scientific methods have enabled researchers to isolate bioactive compounds from herbs and spices and perform chemical analyses, which can be used to develop medicines to treat different diseases. This book series is a compilation of current reviews on studies performed on herbs and spices. Science of Spices and Culinary Herbs is essential reading 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 fourth volume of this series features the following reviews: 1. Pharmacological effects of Curcuma longa, focused on anti-inflammatory, antioxidant and immunomodulatory effects 2. Ethnomedicinal uses, Phytochemistry, Pharmacological effects, Pre-clinical and Clinical studies on flaxseed: A spice and culinary herb-based formulations and its constituents 3. Nigella sativa (Prophetic medicine): The Miracle Herb 4. Properties of Mexican oregano (Lippia spp.) essential oils and their use in aquaculture 5. Curry leaf: An insight into its Pharmacological activities, Medicinal profile, and Phytochemistry
Science of Spices and Culinary Herbs - Latest Laboratory, Pre-clinical, and Clinical Studies
Language: en
Pages: 200
Authors: Atta-ur-Rahman, M. Iqbal Choudhary, Sammer Yousuf
Categories: Medical
Type: BOOK - Published: 2021-08-02 - Publisher: Bentham Science Publishers

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 bioactive compounds from herbs and spices and
Science of Spices and Culinary Herbs: Volume 3
Language: en
Pages: 213
Authors: Atta-ur-Rahman, M. Iqbal Choudhary, Sammer Yousuf
Categories: Medical
Type: BOOK - Published: 2020-11-19 - Publisher: Bentham Science Publishers

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 bioactive compounds from herbs and spices and
Science of Spices and Culinary Herbs - Latest Laboratory, Pre-clinical, and Clinical Studies
Language: en
Pages: 180
Authors: Atta-ur-Rahman, M. Iqbal Choudhary, Sammer Yousuf
Categories: Medical
Type: BOOK - Published: 2020-08-08 - Publisher: Bentham Science Publishers

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 bioactive compounds from herbs and spices and
Science of Spices and Culinary Herbs Volume 2
Language: en
Pages: 180
Authors: Atta Ur-Rahman
Categories: Medical
Type: BOOK - Published: 2020-08-08 - Publisher:

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,
Spice
Language: en
Pages: 224
Authors: Stuart Farrimond
Categories: Cooking
Type: BOOK - Published: 2018-10-23 - Publisher: DK

Calling all spice fans, adventurers, and curious cooks: explore the world's spices, create your own spice blends, and take your cooking to the next level. Spice is a cookbook like no other--one that will help you better understand the science behind the art of cooking with spices. If you've ever