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Science of Spices & Culinary Herbs: Latest Laboratory, Pre-clinical, and Clinical Studies: Volume 4

Author: Atta Ur-Rahman

Publisher: Bentham Science Publishers

Published: 2021-08-02

Total Pages: 192

ISBN-13: 9789814998147

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 Phytochemistr

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

Author: Atta-ur-Rahman

Publisher: Bentham Science Publishers

Published: 2021-08-02

Total Pages: 193

ISBN-13: 9814998133

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Science of Spices & Culinary Herbs

Author: Atta Ur Rahman

Publisher:

Published: 2020-11-19

Total Pages: 212

ISBN-13: 9789811468353

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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 common part of regional diets and folk medicine.The third volume of this series features the following reviews: - Anthelmintic Properties of Cinnamon for the Control of Agricultural and Public Health Pests- Nutraceutical Attributes of Tamarindus indica L. - Devils' Tree with Sour Date- An Overview of the Tamarind (Tamarindus indica L.) Fruit: A Potential source of Nutritional and Health promoting Phytoconstituents- The Clinical Overview of Turmeric, Turmeric-based Medicines, and Turmeric Isolates- Origanum majorana: The Fragrance of Health- Black Pepper (Piper nigrum L.): The King of Spices- Coriander: A Herb with Multiple Benefits- Flax Seed (Linum usitatissimum) a Potential Functional Food Sourc

Science of Spices and Culinary Herbs

Author: Atta-ur- Rahman

Publisher:

Published: 2020

Total Pages: 196

ISBN-13: 9789811468360

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Science of Spices and Culinary Herbs: Volume 3

Author: Atta-ur-Rahman

Publisher: Bentham Science Publishers

Published: 2020-11-19

Total Pages: 213

ISBN-13: 9811468346

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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 common part of regional diets and folk medicine. The third volume of this series features the following reviews: 1. Anthelmintic Properties of Cinnamon for the Control of Agricultural and Public Health Pests 2. Nutraceutical Attributes of Tamarindus indica L. - Devils’ Tree with Sour Date 3. An Overview of the Tamarind (Tamarindus indica L.) Fruit: A Potential source of Nutritional and Health promoting Phytoconstituents 4. The Clinical Overview of Turmeric, Turmeric-based Medicines, and Turmeric Isolates 5. Origanum majorana: The Fragrance of Health 6. Black Pepper (Piper nigrum L.): The King of Spices 7. Coriander: A Herb with Multiple Benefits 8. Flax Seed (Linum usitatissimum) a Potential Functional Food Source.

Science of Spices & Culinary Herbs: Volume 5

Author: Atta-ur-Rahman

Publisher: Bentham Science Publishers

Published: 2021-12-14

Total Pages: 183

ISBN-13: 9814998168

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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 fifth volume of this series features research on a variety of spices some of which appear in the series for the first time. 1. Clove: The Spice of Polyvalent Merit 2. Black Cumin Seeds: From Ancient Medicine to Current Clinical Trials 3. The Evolution of Mentha arvensis (L.) As Potential Multifunctional Herbal Medicine: Traditional And Experimental Evidence 4. Zingiber officinale: The Golden Spice as Portrayed in Ayurveda 5. Effects of Cinnamon on Health and its Potential as a Functional Food Ingredient 6. Sumac: A Spice with Many Health Benefits

Rationality and Scientific Lifestyle for Health

Author: Ali Akbar Moosavi-Movahedi

Publisher: Springer Nature

Published: 2021-07-10

Total Pages: 198

ISBN-13: 3030743268

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This book argues that, to be healthy, human beings should love nature and stay in balance with it as much as possible. In other words: do not unbalance nature so that your own balance is not disturbed. The best and healthiest way for human beings to live is to find balance in life and nature. In this regard, the book discusses useful, nutritious, functional foods, nutraceuticals and antioxidants, and how natural molecules, which are provided by nature, can be the best medicine for human beings. At a molecular level, stress is defined by the presence of unbalanced free radicals in the body. Most diseases – especially type 2 diabetes, which accounts for the majority of diabetics – can be traced back to this problem. Our scientific evidence indicates that type 2 diabetes isn’t just a disease resulting from sugar, but also from stress. The book seeks to promote a healthier lifestyle by considering the psychoemotional dimension of wellness. And finally, it contends that good sleep is at the root of health and happiness for humanity, and that unbalanced free radicals are expelled from the body during restful sleep. The authors hope that this book will be a helpful guide and source of peace for readers, especially given their need for inner calm during the COVID-19 pandemic, and that the suggestions provided will show them the way to a better life.

Traditional Herbal Therapy for the Human Immune System

Author: Azamal Husen

Publisher: CRC Press

Published: 2021-10-29

Total Pages: 506

ISBN-13: 1000460991

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Drawing on indigenous and scientific knowledge of medicinal plants, Traditional Herbal Therapy for the Human Immune System presents the protective and therapeutic potential of plant-based drinks, supplements, nutraceuticals, synergy food, superfoods, and other products. Medicinal plants and their products can affect the immune system and act as immunomodulators. Medicinal plants are popularly used in folk medicine to accelerate the human immune defence and improve body reactions against infectious or exogenous injuries, as well as to suppress the abnormal immune response occurring in immune disorders. This book explains how medicinal plants can act as a source of vitamins and improve body functions such as enhanced oxygen circulation, maintained blood pressure and improved mood. It also outlines how specific properties of certain plants can help boost the immune system of humans with cancer, HIV, and COVID-19. Key features: Provides specific information on how to accelerate and or fortify the human immune system by using medicinal plants. Presents scientific understanding of herbs, shrubs, climbers and trees and their potential uses in conventional and herbal medicine systems. Discusses the specific role of herbal plants that act as antiviral and antibacterial agents and offer boosted immunity for cancer, H1N1 virus, relieving swine flu, HIV and COVID-19 patients. Part of the Exploring Medicinal Plants series, this book is useful for researchers and students, as well as policy makers and people working in industry, who have an interest in plant-derived medications.

Protein-Based Biopolymers

Author: Susheel Kalia

Publisher: Woodhead Publishing

Published: 2022-09-29

Total Pages: 439

ISBN-13: 0323906559

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Protein-Based Biopolymers: From Source to Biomedical Applications provides an overview on the development and application of protein biopolymers in biomedicine. Protein polymers have garnered increasing focus in the development of biomedical materials, devices and therapeutics due to their intrinsic bioactivity, biocompatibility and biodegradability. This book comprehensively reviews the latest advances on the synthesis, characterization, properties and applications of protein-based biopolymers. Each chapter is dedicated to a single protein class, covering a broad range of proteins including silk, collagen, keratin, fibrin, and more. In addition, the book explores the biomedical potential of these polymers, from tissue engineering, to drug delivery and wound healing. This book offers a valuable resource for academics and researchers in the fields of materials science, biomedical engineering and R&D groups working in pharmaceutical and biomedical industries. Covers a range of protein-based biopolymers, including elastin, collagen, keratin, soy and more Guides the reader through the fabrication, characterization and properties of protein biopolymers Explores the biomedical potential of protein biopolymers, covering applications such as cancer therapy, tissue engineering and drug delivery

Culinary Herbs and Spices

Author: Elizabeth I Opara

Publisher: Royal Society of Chemistry

Published: 2021-07-30

Total Pages: 647

ISBN-13: 1839163259

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Culinary herbs and spices have been recognised globally for their dietary and medicinal uses for centuries. A growing body of research is acknowledging their health-promoting properties as well as their therapeutic potential with reference to a number of chronic non-communicable diseases including cancer and type 2 diabetes. The aim of this book is to bring together current knowledge of thirty of the most commonly used culinary herbs and spices globally in an accessible dictionary format. For each culinary herb or spice the following is covered: origin and history of use, including their use in food preservation and for medicinal purposes; nutritional composition; chemistry; sensory properties; adulteration; current and emerging research concerning their bioactive properties and their health promoting and therapeutic potential; safety; and adverse effects. The book is a central source of information for those who have a general interest in these foods, are studying plant and food science and nutrition, and who practice or have an interest in the culinary arts.