The Chemistry inside Spices & Herbs: Research and Development: Volume 2
The Chemistry inside Spices & Herbs: Research and Development: Volume 2

Author: Pankaj Kumar Chaurasia

Publisher: Bentham Science Publishers

Published: 2022-04-27

Total Pages: 295

ISBN-13: 1681089505

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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 II continues from the previous part with chapters on the treatment of skin diseases and oral problems. This part focuses on clinically important herbs such as turmeric, fenugreek, ashwagandha (Indian winter cherry), basil, Terminalia chebula (black myrobalan). In terms of phytochemicals, this part presents chapters that cover resveratrol, piperine and circumin. 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.

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

Author: Atta-ur-Rahman

Publisher: Bentham Science Publishers

Published: 2019-08-29

Total Pages: 251

ISBN-13: 1681087529

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

Author: Pankaj Kumar Chaurasia

Publisher: Bentham Science Publishers

Published: 2022-04-13

Total Pages: 318

ISBN-13: 9815039571

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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.

The Chemistry Inside Spices & Herbs: Research and Development: Volume 4
The Chemistry Inside Spices & Herbs: Research and Development: Volume 4

Author: Pankaj Kumar Chaurasia

Publisher: Bentham Science Publishers

Published: 2024-07-08

Total Pages: 232

ISBN-13: 9815196847

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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. Experts in phytochemistry have contributed chapters with the aim to give the reader deep knowledge about phytochemical constituents in herbal plants and their benefits. These in-depth reviews cover 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. Volume 4 covers these topics: the potential use of Indian spices in managing viral infections, the chemical, functional, and nutritional properties of Coriander, traditional uses, chemical components, and pharmacological properties of Sphaeranthus indicus, Copaiba oleoresins phytochemisty and the pharmacological properties of oils from Copaifera species. Additionally, the pharmacognostic profile of Nardostachys jatamansi is discussed, along with insights into the medicinal herb Bush Onion (Afrostyrax lepidophyllus) and its nutritional and medicinal values. Various aspects of plant essential oils, including their chemistry, extraction methods, and medicinal properties, and plant proteases are also covered in detail. 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 R & D and clinical research.

Chemistry of Spices
Chemistry of Spices

Author: V. A. Parthasarathy

Publisher: CABI

Published: 2008

Total Pages: 455

ISBN-13: 1845934059

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This book (24 chapters) covers the chemistry (chemical composition and structure) of the following spice plants and their products, and provides brief information on the morphology, and postharvest management (storage, packaging and grading) of these crops: black pepper (Piper nigrum), small cardamom (Elettaria cardamomum), large cardamom (Amomum subulatum), ginger, turmeric, cinnamon and cassia (Cinnamomum spp.), clove, nutmeg and mace, coriander (Coriandrum sativum), cumin (Cuminum cyminum), fennel, fenugreek, paprika and chilli (Capsicum spp.), vanilla (Vanilla spp.), ajowan (Trachyspermum ammi), star anise (Illicium verum), aniseed (Pimpinella anisum), garcinia (Garcinia spp.), tamarind, parsley, celery, curry leaf (Murraya koenigii) and bay leaf (Laurus nobilis). This book will be useful to researchers, industrialists and postgraduate students of agriculture, horticulture and phytochemistry, and to spice traders and processors.

The Chemistry Inside Spices & Herbs: Research and Development: Volume 3
The Chemistry Inside Spices & Herbs: Research and Development: Volume 3

Author: Pankaj Kumar Chaurasia

Publisher: Bentham Science Publishers

Published: 2024-07-08

Total Pages: 223

ISBN-13: 9815196812

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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. Experts in phytochemistry have contributed reviews 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. Volume 3 covers several topics: the treatment of Polycystic Ovary Syndrome (PCOS), managing rheumatoid arthritis and related inflammatory conditions, orchid-derived natural flavoring and therapeutic agent Vanillin, Silymarin's utility in treating hepatic diseases, phytochemistry and pharmacological activities of Hygrophila spinosa, pharmacological and chemical aspects of Tulsi, Combretum caffrum as a potential anticancer molecule, and the roles of herbs in treating diabetes. 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 R&D and clinical research.

The Encyclopedia of Herbs and Spices
The Encyclopedia of Herbs and Spices

Author: P N Ravindran

Publisher: CABI

Published: 2017-12-28

Total Pages: 1178

ISBN-13: 1780643152

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The Encyclopedia of Herbs and Spices provides comprehensive coverage of the taxonomy, botany, chemistry, functional properties, medicinal uses, culinary uses and safety issues relating to over 250 species of herbs and spices. These herbs and spices constitute an important agricultural commodity; many are traded globally and are indispensable for pharmaceuticals, flavouring foods and beverages, and in the perfumery and cosmetic industries. More recently, they are increasingly being identified as having high nutraceutical potential and important value in human healthcare. This encyclopedia is an excellent resource for researchers, students, growers and manufacturers, in the fields of horticulture, agriculture, botany, crop sciences, food science and pharmacognosy.

Aromatic Herbs in Food
Aromatic Herbs in Food

Author: Charis M. Galanakis

Publisher: Academic Press

Published: 2021-01-19

Total Pages: 463

ISBN-13: 0128227176

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Aromatic Herbs in Food: Bioactive Compounds, Processing, and Applications thoroughly explores three critical dimensions: properties of bioactive compounds, recovery and applications. The book covers the most trending topics in herbs' applications, putting emphasis on the health components of spices and herbs, their culinary use, their application for the treatment of functional gastrointestinal disorders, quality and safety requirements for usage in foods, processing, extraction technologies, green extraction technologies, encapsulation of recovered bioactives, applications and interactions with food components, applications as food supplements for weight loss, usage in active food packaging, the applications of rosemary and sage extracts, and much more. This book is ideal for food scientists, technologists, engineers and chemists working in the whole food science field. In addition, nutrition researchers working on food applications and food processing will find the content very valuable. - Covers all the important aspects of herbs, such as properties, processing, recovery issues and their applications - Brings the health components of spices and herbs, their culinary use and applications for the treatment of functional gastrointestinal disorders - Explores herbs' processing, extraction technologies, green extraction technologies, encapsulation of recovered bioactives, applications, and interactions with food components

Handbook of Herbs and Spices
Handbook of Herbs and Spices

Author: K. V. Peter

Publisher: Woodhead Publishing

Published: 2006-08-25

Total Pages: 566

ISBN-13: 1845691717

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Woodhead Publishing in Food Science, Technology and Nutrition'... a good reference book for food processors and packers of herbs and spices.'Food Technology (of Volume 1)'... a standard reference for manufacturers who use herbs and spices in their products.'Food Trade Review (of Volume 2)The final volume of this three-volume sequence completes the coverage of the main herbs and spices used in food processing. The first part of the book reviews ways of improving the safety of herbs and spices. There are chapters on detecting and controlling mycotoxin contamination, controlling pesticide and other residues, the use of irradiation and other techniques to decontaminate herbs and spices, packaging and storage, QA and HACCP systems. Part two reviews the potential health benefits of herbs and spices with chapters discussing their role in preventing chronic diseases such as cancer and cardiovascular disease and promoting gut health. The final part of the book comprises chapters on twenty individual herbs and spices, covering such topics as chemical composition, cultivation and quality issues, processing, functional benefits and uses in food. Herbs and spices reviewed range from asafoetida, capers and carambola to perilla, potato onion and spearmint.The final volume will consolidate the reputation of this three-volume series, providing a standard reference for R&D and QA staff using herbs and spices in their food products. - The final volume of this three-volume sequence completes the coverage of the main herbs and spices used in food processing - Incorporates safety issues, production, main uses and regulations - Reviews the potential health benefits of herbs and spices

Herbs, Spices, and Medicinal Plants
Herbs, Spices, and Medicinal Plants

Author: Lyle E. Craker

Publisher: Psychology Press

Published: 1992

Total Pages: 378

ISBN-13: 9781560220435

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As in previous volumes, readers will find a multidisciplinary forum for communicating knowledge related to the botany, horticulture, and pharmacology of herbs, spices, and medicinal plants. While magical and mystical powers have been associated with these plants through the ages, continued investigations in such areas as production, nomenclature, uses, chemical constitution, and dynamics help elucidate the affiliated chemical and physical processes that contribute to their unique flavor, fragrance, pharmacological, and other bioactive properties. This collection of articles examines the potential of natural products as pesticides, the richness of the Chinese Pharmacopeia, the similarities of Eastern Asian and Eastern North American medicinal plants, the use of borage as a source of gamma linolenic acid, and the botanical nomenclature of medicinal plants.