| Description |
1 online resource |
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text file |
| Contents |
Intro -- Half Title -- Title -- Copyright -- Preface -- Glossary -- Contents -- Chapter 1 An Introduction to Culinary Herbs and Spices: A Global Guide -- References -- Chapter 2 Allspice -- Jamaican Pepper, Pimenta, Newspice (Pimenta dioica, Pimenta officinalis Lindl) -- 2.1 Names -- 2.2 Taxonomy -- 2.3 Origin, Description and Adulteration -- 2.4 Historical and Current Uses -- 2.5 Chemistry, Nutrition and Food Science -- 2.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research -- 2.6.1 Antioxidant Properties |
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2.6.2 Glucose Lowering, Anti-diabetic and Lipid Lowering Properties -- 2.6.3 Chemopreventive/Anti-cancer Properties -- 2.6.4 Anti-platelet, Hypotensive and Antinociceptive/Analgesic Properties -- 2.6.5 Potential Use in Managing Menopausal Symptoms -- 2.6.6 Antimicrobial Properties -- 2.7 Safety and Adverse Effects -- References -- Chapter 3 Basil -- Sweet Basil, Common Basil, Thai Basil, Tropical Basil (Ocimum basilicum) -- 3.1 Names -- 3.2 Taxonomy -- 3.3 Origin, Description and Adulteration -- 3.4 Historical and Current Uses -- 3.5 Chemistry, Nutrition and Food Science |
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3.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research -- 3.6.1 Antioxidant Properties -- 3.6.2 Anti-inflammatory and Analgesic Properties -- 3.6.3 Glucose Lowering, Anti-diabetic and Lipid Lowering Properties -- 3.6.4 Cardiovascular Stimulatory and Cardioprotective Properties -- 3.6.5 Chemopreventive/Anti-cancer Properties -- 3.6.6 Hepatoprotective Properties -- 3.6.7 Anti-ulcerative Properties -- 3.6.8 Anxiolytic (Calming), Sedative, Hypnotic, Anti-convulsant, Anti-depressant-like, Memory Retaining/Enhancing Properties |
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3.6.9 Antimicrobial Properties -- 3.6.10 Anti-parasitic Activity -- 3.6.11 Effect on the Respiratory System -- 3.6.12 Effect on Wound Healing -- 3.6.13 Effect on Fertility -- 3.7 Safety and Adverse Effects -- References -- Chapter 4 Bay Leaf (Laurus nobilis) -- 4.1 Names -- 4.2 Taxonomy -- 4.3 Origin, Description and Adulteration -- 4.4 Historical and Current Uses -- 4.5 Chemistry, Nutrition and Food Science -- 4.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research -- 4.6.1 Antioxidant Properties -- 4.6.2 Anti-inflammatory Properties |
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4.6.3 Glucose Lowering, Anti-diabetic and Lipid Lowering Properties -- 4.6.4 Chemopreventive/Anti-cancer Properties -- 4.6.5 Hepatoprotective Properties -- 4.6.6 Anti-ulcer Properties -- 4.6.7 Anti-convulsant Properties -- 4.6.8 Antimicrobial Properties -- 4.6.9 Alcohol Lowering Properties -- 4.7 Safety and Adverse Effects -- References -- Chapter 5 Black Pepper (Piper nigrum L) -- 5.1 Names -- 5.2 Taxonomy -- 5.3 Origin, Description and Adulteration -- 5.4 Historical and Current Uses -- 5.5 Chemistry, Nutrition and Food Science |
| Summary |
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. |
| Local Note |
eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America |
| Subject |
Herbs -- Encyclopedias.
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Herbs. |
| Genre/Form |
Encyclopedias.
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| Subject |
Herbs -- Therapeutic use -- Encyclopedias.
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Herbs -- Therapeutic use. |
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Spices -- Encyclopedias.
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Spices. |
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Spices -- Therapeutic use -- Encyclopedias.
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Food & beverage technology. |
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Traditional medicine & herbal remedies. |
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HEALTH & FITNESS / Herbal Medications. |
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Spices -- Therapeutic use. |
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TECHNOLOGY & ENGINEERING / Food Science / General. |
| Genre/Form |
Electronic books.
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| Subject |
Herbal treatments. |
| Genre/Form |
Encyclopedias.
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| Added Author |
Chohan, Magali.
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| Other Form: |
Print version: 1839161566 9781839161568 (OCoLC)1192970944 |
| ISBN |
9781839163258 (electronic book) |
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1839163259 (electronic book) |
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9781839164446 |
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1839164441 |
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1839161566 |
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9781839161568 |
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