| Description |
1 online resource (213 pages). |
| Physical Medium |
polychrome |
| Description |
text file |
| Series |
Science of Spices and Culinary Herbs Ser.
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Science of Spices and Culinary Herbs Ser.
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| Note |
Description based upon print version of record. |
| Contents |
Intro -- CONTENTS -- Cover -- Title -- Copyright -- End User License Agreement -- Contents -- Preface -- List of Contributors -- Anthelmintic Properties of Cinnamon for the Control of Agricultural and Public Health Pests -- Gloria Sarahi Castañeda-Ramirez1, Javier Ventura-Cordero2, Gloria Ivonne Hernández-Bolio3, Gonzalo Silva-Aguayo4, Manuel Carrillo-Morales5, Gabriela Oropeza-Guzman6, Blanca Aguilar-Figueroa6, Benjamín Nogueda-Torres6, Blanca E. Álvarez-Fernández7 and Liliana Aguilar-Marcelino1,* -- INTRODUCTION -- BIOLOGY OF CINNAMON |
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TRADITIONAL AND MOLECULAR TAXONOMIC DESCRIPTION OF CINNAMON -- Traditional Taxonomy -- Molecular Taxonomy -- METABOLITES REPORTED IN CINNAMON -- Volatiles -- Leaves -- Bark -- Root bark -- Fruit Stalks -- Fruits -- Phenolics -- Simple Phenolics -- Polyphenols -- Alkaloids -- USES OF CINNAMON AS A CONDIMENT -- ANTIPARASITIC PROPERTIES OF CINNAMON -- Antiprotozoal Properties of Cinnamon -- Activity against Plasmodium falciparum -- Activity against Pyroplasmas -- Activity against Trypanosoma cruzi -- Activity against Schistosoma japonicum -- ANTHELMINTIC PROPERTIES AGAINST AGRICULTURAL PESTS |
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Insecticidal Activity -- Mode of Action -- Agricultural Pests -- Urban and Human Health Pests -- Veterinary Pests -- ANTHELMINTIC PROPERTIES AGAINST LIVESTOCK PESTS -- Productive Performance -- ADVANCES AND PERSPECTIVES OF CINNAMON IN THE CONTROL OF HELMINTHS -- PERSPECTIVES ON THE STUDY OF THE ANTHELMINTIC PROPERTIES OF CINNAMON -- CONCLUSIONS -- CONSENT FOR PUBLICATION -- CONFLICT OF INTEREST -- ACKNOWLEDGEMENTS -- REFERENCES -- Nutraceutical Attributes of Tamarindus indica L. -- Devils' Tree with Sour Date |
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S. Aishwarya1, Kounaina Khan2, Anirudh Gururaj Patil1, Pankaj Satapathy1, Aishwarya T. Devi3, M.G. Avinash4, S.M. Veena5, Shubha Gopal4, M.N. Nagendra3, K. Muthucheliyan1, Shivaprasad Hudeda2, Farhan Zameer1,* and Sunil S. More1,* -- INTRODUCTION -- BIOLOGICAL/PHARMACOLOGICAL/NUTRACEUTICAL ACTIVITIES OF SPICES AND CULINARY HERBS -- METABOLIC DISORDERS -- TUBERCULOSIS -- NEPHROTOXICITY -- APHRODISIAC ACTIVITY -- HEPATOPROTECTIVE ACTIVITY -- SNAKEBITE -- PHYTOCHEMISTRY OF SPICES AND CULINARY HERBS -- STRUCTURE-ACTIVITY RELATIONSHIP (SAR) STUDIES -- MOLECULAR DOCKING STUDIES -- Stress Biomarkers |
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Inflammation Biomarkers -- Ulcer Biomarkers -- Diabetic Biomarkers -- Liver Biomarkers -- Venom Biomarkers -- TAMARIND PROCESSING AND PRODUCTS -- Processing and Preservation -- Tamarind Products -- Pulp -- Juice Concentrate -- Tamarind-Mango Squash -- Tamarind Jam -- Spiced Tamarind Beverage -- Food Colorant -- Quality Aspects of Tamarind -- CONCLUSION -- ABBREVIATIONS -- CONSENT FOR PUBLICATION -- CONFLICT OF INTEREST -- ACKNOWLEDGEMENTS -- REFERENCES -- An Overview of The Tamarind (Tamarindus indica L.) Fruit: A Potential source of Nutritional and Health Promoting Phytoconstituents |
| Note |
F. Lucy Oyetayo1,* and I. Adebayo Odeniyi1. |
| Summary |
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, herbal. |
| Local Note |
eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America |
| Subject |
Botanical chemistry.
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Botanical chemistry. |
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Herbs.
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Herbs. |
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Spices.
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Spices. |
| Genre/Form |
Electronic books.
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Electronic books.
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| Added Author |
Choudhary, Muhammad Iqbal.
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Yousuf, Sammer.
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| Other Form: |
Print version: Atta-ur-Rahman. Science of Spices and Culinary Herbs. Singapore : Bentham Science Publishers, 2020 9789811468360 |
| ISBN |
9789811468360 (electronic book) |
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9811468362 |
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9789811441493 |
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9811441499 |
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