Spice Bioactive Compounds

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Spice Bioactive Compounds

Sajad Ahmad Wani,Ajay Singh,Pradyuman Kumar
Spice Bioactive Compounds Book PDF

Author : Sajad Ahmad Wani,Ajay Singh,Pradyuman Kumar
Publisher : CRC Press
Page : 570 pages
File Size : 53,5 Mb
Release : 2022-10-05
Category : Technology & Engineering
ISBN : 9781000618754

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Spice Bioactive Compounds by Sajad Ahmad Wani,Ajay Singh,Pradyuman Kumar Pdf

Nature offers us spices, which are a significant part of healthy and nutritious foods. The presence of abundant bioactive compounds in these spices makes them interesting from a scientific and health perspective. Extracts obtained from spice materials possess many health benefits and are rich sources of antioxidants, which suppress reactive oxygen species. Spice Bioactive Compounds: Properties, Applications, and Health Benefits collects such information together in one book, presenting all necessary features related to spices and their properties. Exploring the most recent research related to the extraction, isolation, encapsulation, identification, and characterization of bioactive compounds present in spices, this book also covers the health element of spices and its utilization as a treatment for various disorders. Key Features: Discusses about 14 different spices and their salient features Presents the novel technologies used in the extraction, isolation, and identification of bioactive compounds from spices Explores the utilization of spices for culinary use in food Industries such as the food and pharmaceutical industries have great interest in the use of bioactive compounds for the production of drugs and functional foods. Written by experts in their field, this book will be useful to anyone in either industry, as well as those who have an interest in the use of such bioactive compounds for the production of drugs and functional foods.

Herbs, Spices and Medicinal Plants

Mohammad B. Hossain,Nigel P. Brunton,Dilip K. Rai
Herbs Spices and Medicinal Plants Book PDF

Author : Mohammad B. Hossain,Nigel P. Brunton,Dilip K. Rai
Publisher : John Wiley & Sons
Page : 400 pages
File Size : 55,6 Mb
Release : 2020-10-05
Category : Technology & Engineering
ISBN : 9781119036616

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Herbs, Spices and Medicinal Plants by Mohammad B. Hossain,Nigel P. Brunton,Dilip K. Rai Pdf

The latest research on the health benefits and optimal processing technologies of herbs and spices This book provides a comprehensive overview of the health benefits, analytical techniques used, and effects of processing upon the physicochemical properties of herbs and spices. Presented in three parts, it opens with a section on the technological and health benefits of herbs and spices. The second part reviews the effect of classical and novel processing techniques on the properties of herbs/spices. The third section examines extraction techniques and analytical methodologies used for herbs and spices. Filled with contributions from experts in academia and industry, Herbs, Spices and Medicinal Plants: Processing, Health Benefits and Safety offers chapters covering thermal and non-thermal processing of herbs and spices, recent developments in high-quality drying of herbs and spices, conventional and novel techniques for extracting bioactive compounds from herbs and spices, and approaches to analytical techniques. It also examines purification and isolation techniques for enriching bioactive phytochemicals, medicinal properties of herbs and spices, synergy in whole-plant medicine, potential applications of polyphenols from herbs and spices in dairy products, biotic and abiotic safety concerns, and adverse human health effects and regulation of metal contaminants in terrestrial plant-derived food and phytopharmaceuticals. Covers the emerging health benefits of herbs and spices, including their use as anti-diabetics, anti-inflammatories, and anti-oxidants Reviews the effect of classical and novel processing techniques on the properties of herbs and spices Features informed perspectives from noted academics and professionals in the industry Part of Wiley's new IFST Advances in Food Science series Herbs, Spices and Medicinal Plants is an important book for companies, research institutions, and universities active in the areas of food processing and the agri-food environment. It will appeal to food scientists and engineers, environmentalists, and food regulatory agencies.

Herbs and Spices

Rabia Shabir Ahmad
Herbs and Spices Book PDF

Author : Rabia Shabir Ahmad
Publisher : BoD – Books on Demand
Page : 278 pages
File Size : 46,5 Mb
Release : 2021-12-01
Category : Medical
ISBN : 9781839696084

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Herbs and Spices by Rabia Shabir Ahmad Pdf

Herbs and Spices - New Processing Technologies is a collection of research and review chapters offering a comprehensive overview of recent developments in the field of herbs and spices, with a focus on plants containing bioactive components and the utilization of novel processing technologies in the development of functional products. The book consists of four sections containing fourteen chapters written by various researchers and edited by an expert active in the research of plants and bioactive compounds.

Aromatic Herbs in Food

Charis M. Galanakis
Aromatic Herbs in Food Book PDF

Author : Charis M. Galanakis
Publisher : Academic Press
Page : 463 pages
File Size : 44,5 Mb
Release : 2021-01-19
Category : Technology & Engineering
ISBN : 9780128227176

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Aromatic Herbs in Food by Charis M. Galanakis Pdf

Aromatic Herbs in Food: Bioactive Compounds, Processing, and Applications thoroughly explores three critical dimensions: properties of bioactive compounds, recovery and applications. The book covers the most trending topics in herbs’ applications, putting emphasis on the health components of spices and herbs, their culinary use, their application for the treatment of functional gastrointestinal disorders, quality and safety requirements for usage in foods, processing, extraction technologies, green extraction technologies, encapsulation of recovered bioactives, applications and interactions with food components, applications as food supplements for weight loss, usage in active food packaging, the applications of rosemary and sage extracts, and much more. This book is ideal for food scientists, technologists, engineers and chemists working in the whole food science field. In addition, nutrition researchers working on food applications and food processing will find the content very valuable. Covers all the important aspects of herbs, such as properties, processing, recovery issues and their applications Brings the health components of spices and herbs, their culinary use and applications for the treatment of functional gastrointestinal disorders Explores herbs’ processing, extraction technologies, green extraction technologies, encapsulation of recovered bioactives, applications, and interactions with food components

Spice Bioactive Compounds

Sajad Ahmad Wani,Ajay Singh,Pradyuman Kumar
Spice Bioactive Compounds Book PDF

Author : Sajad Ahmad Wani,Ajay Singh,Pradyuman Kumar
Publisher : CRC Press
Page : 375 pages
File Size : 52,6 Mb
Release : 2022-10-05
Category : Technology & Engineering
ISBN : 9781000618747

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Spice Bioactive Compounds by Sajad Ahmad Wani,Ajay Singh,Pradyuman Kumar Pdf

Nature offers us spices, which are a significant part of healthy and nutritious foods. The presence of abundant bioactive compounds in these spices makes them interesting from a scientific and health perspective. Extracts obtained from spice materials possess many health benefits and are rich sources of antioxidants, which suppress reactive oxygen species. Spice Bioactive Compounds: Properties, Applications, and Health Benefits collects such information together in one book, presenting all necessary features related to spices and their properties. Exploring the most recent research related to the extraction, isolation, encapsulation, identification, and characterization of bioactive compounds present in spices, this book also covers the health element of spices and its utilization as a treatment for various disorders. Key Features: Discusses about 14 different spices and their salient features Presents the novel technologies used in the extraction, isolation, and identification of bioactive compounds from spices Explores the utilization of spices for culinary use in food Industries such as the food and pharmaceutical industries have great interest in the use of bioactive compounds for the production of drugs and functional foods. Written by experts in their field, this book will be useful to anyone in either industry, as well as those who have an interest in the use of such bioactive compounds for the production of drugs and functional foods.

The Encyclopedia of Herbs and Spices

P N Ravindran
The Encyclopedia of Herbs and Spices Book PDF

Author : P N Ravindran
Publisher : CABI
Page : 1176 pages
File Size : 46,9 Mb
Release : 2017-12-28
Category : Technology & Engineering
ISBN : 9781780643151

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The Encyclopedia of Herbs and Spices by P N Ravindran Pdf

The Encyclopedia of Herbs and Spices provides comprehensive coverage of the taxonomy, botany, chemistry, functional properties, medicinal uses, culinary uses and safety issues relating to over 250 species of herbs and spices. These herbs and spices constitute an important agricultural commodity; many are traded globally and are indispensable for pharmaceuticals, flavouring foods and beverages, and in the perfumery and cosmetic industries. More recently, they are increasingly being identified as having high nutraceutical potential and important value in human healthcare. This encyclopedia is an excellent resource for researchers, students, growers and manufacturers, in the fields of horticulture, agriculture, botany, crop sciences, food science and pharmacognosy.

Medicinal Spice and Condiment Crops

Azamal Husen
Medicinal Spice and Condiment Crops Book PDF

Author : Azamal Husen
Publisher : Unknown
Page : 0 pages
File Size : 40,8 Mb
Release : 2024
Category : Science
ISBN : 1003387047

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Medicinal Spice and Condiment Crops by Azamal Husen Pdf

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

Molecular Targets and Therapeutic Uses of Spices

Bharat B. Aggarwal,Ajaikumar B. Kunnumakkara
Molecular Targets and Therapeutic Uses of Spices Book PDF

Author : Bharat B. Aggarwal,Ajaikumar B. Kunnumakkara
Publisher : World Scientific
Page : 457 pages
File Size : 43,9 Mb
Release : 2009
Category : Technology & Engineering
ISBN : 9789812837905

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Molecular Targets and Therapeutic Uses of Spices by Bharat B. Aggarwal,Ajaikumar B. Kunnumakkara Pdf

Traditional uses of spices : an overview / Ajaikumar B. Kunnumakkara ... [et al.] -- Black pepper (Piper nigrum) and its bioactive compound, piperine / Krishnapura Srinivasan -- Cardamom (Elettaria cardamomum) and its active constituent, 1,8-cineole / Archana Sengupta and Shamee Bhattacharjee -- Molecular targets and health benefits of cinnamon / Kiran Panickar ... [et al.] -- Cloves (eugenol) / Yoshinori Kadoma ... [et al.] -- Coriander / Sanjeev Shukla and Sanjay Gupta -- Fenugreek (diosgenin) / Jayadev Raju and Chinthalapally V. Rao -- Diallyl sulfide from garlic / Girija Kuttan and Punathil Thejass -- Ginger (6-gingerol) / Nidhi Nigam, Jasmine George, and Yogeshwer Shukla -- Kalonji (thymoquinone) / Ahmed O. Kaseb and Abdel-Hafez A. Selim -- Kokum (garcinol) / Manoj K. Pandey, Ajaikumar B. Kunnumakkara, and Bharat B. Aggarwal -- Capsaicin : a hot spice in the chemoprevention of cancer / Joydeb Kumar Kundu and Young-Joon Surh -- Rosemary (rosmarinic acid) / Jongsung Lee ... [et al.] -- Mint and its constituents / Ajaikumar B. Kunnumakkara ... [et al.] -- Turmeric (curcumin) / Jen-Kun Lin and Shoei-Yn Lin Shiau.

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

Atta-ur-Rahman,M. Iqbal Choudhary,Sammer Yousuf
Science of Spices and Culinary Herbs Latest Laboratory Pre clinical and Clinical Studies Book PDF

Author : Atta-ur-Rahman,M. Iqbal Choudhary,Sammer Yousuf
Publisher : Bentham Science Publishers
Page : 251 pages
File Size : 48,9 Mb
Release : 2019-08-29
Category : Medical
ISBN : 9781681087528

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Science of Spices and Culinary Herbs - Latest Laboratory, Pre-clinical, and Clinical Studies by Atta-ur-Rahman,M. Iqbal Choudhary,Sammer Yousuf Pdf

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 & 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.

Science of Spices & Culinary Herbs: Volume 5

Atta-ur-Rahman,M. Iqbal Choudhary,Sammer Yousuf
Science of Spices Culinary Herbs Volume 5 Book PDF

Author : Atta-ur-Rahman,M. Iqbal Choudhary,Sammer Yousuf
Publisher : Bentham Science Publishers
Page : 183 pages
File Size : 43,7 Mb
Release : 2021-12-14
Category : Medical
ISBN : 9789814998161

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Science of Spices & Culinary Herbs: Volume 5 by Atta-ur-Rahman,M. Iqbal Choudhary,Sammer Yousuf Pdf

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

Herbs, Spices and Their Roles in Nutraceuticals and Functional Foods

Augustine Amalraj,Sasikumar Kuttappan,Karthik Varma A C,Avtar Matharu
Herbs Spices and Their Roles in Nutraceuticals and Functional Foods Book PDF

Author : Augustine Amalraj,Sasikumar Kuttappan,Karthik Varma A C,Avtar Matharu
Publisher : Elsevier
Page : 414 pages
File Size : 49,5 Mb
Release : 2022-11-18
Category : Technology & Engineering
ISBN : 9780323998147

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Herbs, Spices and Their Roles in Nutraceuticals and Functional Foods by Augustine Amalraj,Sasikumar Kuttappan,Karthik Varma A C,Avtar Matharu Pdf

Herbs, Spices and Their Roles in Nutraceuticals and Functional Foods gives an overview of the many pharmacological activities associated with herbs and spices, including detailed coverage on their mechanisms and formulations for the food industry. Chapters focus on key ingredients such as Curcuma longa, Piper Nigrum and Trigonella foenum-graecum, with contributors across the globe providing the latest research and advances for each. This is an essential read for scientists who want to understand the fundamental mechanisms behind the bioactive compounds within herbs and spices. The numerous phytochemicals present in plant extracts have multiple pharmacological activities so there is extensive research into new bioactive compounds. The pharmacological activities of herbs and spices have been thoroughly investigated, and it is crucial that the latest research is organized into a comprehensive resource. Presents chapters that are organized by specific herb or spice, providing comprehensive coverage of mechanism and innovative formulations Provides in-depth analysis of multiple pharmacological activities Includes detailed coverage surrounding the food industry

Drying of Herbs, Spices, and Medicinal Plants

Ching Lik Hii,Shivanand S. Shirkole
Drying of Herbs Spices and Medicinal Plants Book PDF

Author : Ching Lik Hii,Shivanand S. Shirkole
Publisher : CRC Press
Page : 288 pages
File Size : 51,5 Mb
Release : 2023-09-28
Category : Technology & Engineering
ISBN : 9781000934496

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Drying of Herbs, Spices, and Medicinal Plants by Ching Lik Hii,Shivanand S. Shirkole Pdf

Drying is a key operation in processing of many plant-based foods and medicines for the purpose of preservation and retention of key attributes and active compounds. Therefore, it is essential to select suitable drying techniques to ensure a product is processed under optimal operating conditions. Drying of Herbs, Spices, and Medicinal Plants presents processing aspects of these three major global agricultural commodities. It offers an insight into the drying and product quality of herbs, spices, and medicinal plants, such as drying characteristics, equipment selection, physiochemical analyses, quality improvement, product development, storage, and shelf life as well as future developments. Offers the latest information on drying and processing technologies, research, and development Summarizes various drying techniques, their advantages and limitations, industrial applications, and simple design methods Presents guidelines for dryer selection Links theory and practice Envisages future trends and demands Featuring chapters from expert authors in both industry and academia, this book is an important resource for those working in the chemical, food processing, pharma, and biotech industries, especially those focused on the drying of plants for food and medicinal applications.

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

Atta Ur-Rahman
Science of Spices Culinary Herbs Latest Laboratory Pre clinical and Clinical Studies Volume 4 Book PDF

Author : Atta Ur-Rahman
Publisher : Bentham Science Publishers
Page : 192 pages
File Size : 46,8 Mb
Release : 2021-08-02
Category : Science
ISBN : 9814998141

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Science of Spices & Culinary Herbs: Latest Laboratory, Pre-clinical, and Clinical Studies: Volume 4 by Atta Ur-Rahman Pdf

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

Culinary Herbs and Spices

Elizabeth I Opara,Magali Chohan
Culinary Herbs and Spices Book PDF

Author : Elizabeth I Opara,Magali Chohan
Publisher : Royal Society of Chemistry
Page : 647 pages
File Size : 42,5 Mb
Release : 2021-07-30
Category : Cooking
ISBN : 9781839163258

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Culinary Herbs and Spices by Elizabeth I Opara,Magali Chohan Pdf

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.

Chemistry of Spices

V. A. Parthasarathy,Bhageerathy Chempakam,T. John Zachariah
Chemistry of Spices Book PDF

Author : V. A. Parthasarathy,Bhageerathy Chempakam,T. John Zachariah
Publisher : CABI
Page : 455 pages
File Size : 47,5 Mb
Release : 2008
Category : Science
ISBN : 9781845934057

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Chemistry of Spices by V. A. Parthasarathy,Bhageerathy Chempakam,T. John Zachariah Pdf

This book (24 chapters) covers the chemistry (chemical composition and structure) of the following spice plants and their products, and provides brief information on the morphology, and postharvest management (storage, packaging and grading) of these crops: black pepper (Piper nigrum), small cardamom (Elettaria cardamomum), large cardamom (Amomum subulatum), ginger, turmeric, cinnamon and cassia (Cinnamomum spp.), clove, nutmeg and mace, coriander (Coriandrum sativum), cumin (Cuminum cyminum), fennel, fenugreek, paprika and chilli (Capsicum spp.), vanilla (Vanilla spp.), ajowan (Trachyspermum ammi), star anise (Illicium verum), aniseed (Pimpinella anisum), garcinia (Garcinia spp.), tamarind, parsley, celery, curry leaf (Murraya koenigii) and bay leaf (Laurus nobilis). This book will be useful to researchers, industrialists and postgraduate students of agriculture, horticulture and phytochemistry, and to spice traders and processors.