Medicinal Spice and Condiment Crops
eBook - ePub

Medicinal Spice and Condiment Crops

  1. 401 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Medicinal Spice and Condiment Crops

About this book

Spices are used in small quantities to add flavor, aroma, color, and texture in food preparation. However, spices and condiments have also been recognized as having medicinal value. They have been used traditionally as curative and preventive agents, the bioactive compounds obtained from these plants are used in herbal drug formulations in modern times. Medicinal Spice and Condiment Crops provides a comprehensive overview on the medicinal properties of spices and condiments with focus on various phytochemicals derived from them.

KEY FEATURES:

  • Examines spices and condiments with respect to their biology, diversity, distribution, and pharmacological values
  • Explores the scientific validations of the therapeutic potentials of spice and condiment plant species
  • Discusses the bioactive agents involved in alleviating symptoms of cardiovascular disease, cancer, diabetes, ulcers, skin disorders, and neurodegenerative diseases
  • Explains specific medicinal features of spice and condiment-producing plant species inspiring research, discovery, and safe herbal drug formulation

A volume in the Exploring Medicinal Plants series, this book is useful for plant scientists, economic botanists, those who work with herbal and complementary medicine, as well as people working in the pharmaceutical industry.

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Yes, you can access Medicinal Spice and Condiment Crops by Azamal Husen in PDF and/or ePUB format, as well as other popular books in Biological Sciences & Biology. We have over one million books available in our catalogue for you to explore.

Information

Publisher
CRC Press
Year
2024
Print ISBN
9781032469478
eBook ISBN
9781040005262
Edition
1
Topic
Biological Sciences
Subtopic
Biology
Index
Biological Sciences

Table of contents

  1. Cover
  2. Half-Title
  3. Series
  4. Title
  5. Copyright
  6. Dedication
  7. Contents
  8. Preface
  9. About the Editor
  10. Contributor List
  11. Chapter 1 Diversity and Geographic Distribution of Spice and Condiment Plant Species
  12. Chapter 2 Biology and Genetic Improvement of Spice and Condiment Plant Species
  13. Chapter 3 Sustainable Techniques for the Harvest and Conservation of Spice and Condiment Plant Species
  14. Chapter 4 Tissue Culture of Medicinal Spice and Condiment Crops for Mass Propagation
  15. Chapter 5 Ethnobotany of Spice and Condiment Plant Species
  16. Chapter 6 Nutritional and Chemical Values of Spices and Condiment Plant Species
  17. Chapter 7 Antioxidants from Spice and Condiment Plant Species and Their Applications
  18. Chapter 8 Allspice (Pimenta dioica)
  19. Chapter 9 Aniseed (Pimpinella animus)
  20. Chapter 10 Asafoetida (Ferula assa-foetida)
  21. Chapter 11 Traditional Uses, Pharmacological Properties, and other Potential Uses of Black Cumin Seeds
  22. Chapter 12 Black Pepper Seeds (Piper nigrum)
  23. Chapter 13 Cinnamon Bark (Cinnamomum species)
  24. Chapter 14 Clove Buds (Syzygium aromaticum)
  25. Chapter 15 Coriander Leaves and Seeds (Coriandrum sativum)
  26. Chapter 16 Cumin Seeds (Cuminum cyminum)
  27. Chapter 17 Fenugreek Seed (Trigonella foenum-graecum)
  28. Chapter 18 Garlic Bulb (Allium sativum)
  29. Chapter 19 Ginger Rhizome (Zingiber officinale)
  30. Chapter 20 Mustard Seeds (Brassica species)
  31. Chapter 21 Nutmeg Seeds (Myristica fragrans)
  32. Chapter 22 Saffron Flower (Crocus sativus)
  33. Chapter 23 Turmeric Rhizome and Leaves (Curcuma longa)
  34. Index