Science of Spices and Culinary Herbs: Volume 2

Volume in the series

Science of Spices and Culinary Herbs

Publisher:Bentham Science

By: Atta-ur Rahman, M. Iqbal Choudhary and Sammer Yousuf

Paid access

|Aug 2020

E-Book €44.99Institutions €189.95

Description

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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PDF ISBN: 978-981-14-4149-3

Publisher: Bentham Science

Publication date: 2020

Language: English

Pages: 185

Related subjects:

Medicine,

Clinical medicine,

Pharmacology, toxicology