Science of Spices and Culinary Herbs - Latest Laboratory, Pre-clinical, and Clinical Studies: Volume 6

Editors: Atta-ur-Rahman, M. Iqbal Choudhary ¹ and Sammer Yousuf ²
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Affiliations:
¹ International Center for Chemical and Biological Sciences Dr. Panjwani Center for Molecular Medicine and Drug Research), University of Karachi, Karachi-75270, Pakistan

² International Center for Chemical and Biological Sciences, (HEJ Research Institute of Chemistry and Dr. Panjwani Center for Molecular Medicine and Drug Research), University of Karachi, Karachi-75270, Pakistan
Format: EPUB+ZIP , PDF
Publication Date: August 2024
Edition: 1
Number of Pages: 222
Hardbound ISBN: 9789815274387
Ebook ISBN: 9789815274370
DOI: https://doi.org/10.2174/97898152743701240601

Abstract

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 and analyze bioactive compounds from herbs and spices to develop medicines for different diseases. Science of Spices and Culinary Herbs presents current reviews on studies performed on herbs and spices. This book series is an informative resource 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 sixth volume of this series features reviews on medicinal aspects of a selection of herbs and spices, including:

Pimpinella anisum L. (Anise, Aniseed)

Sinapis alba L. (Mustard Seeds)

Cinnamomum verum (Cinnamon)

Tamarindus indica L (Tamarind)

Curcuma longa (Curcumin)

Glycyrrhiza glabra (Licorice).

US $49.00