Science of Spices and Culinary Herbs Volume 2 - Bookswagon
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Science of Spices and Culinary Herbs Volume 2

Science of Spices and Culinary Herbs Volume 2


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About the Book

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, herbalists and biomedical researchers interested in the science ofnatural herbs and spices that are common part of regional diets and folkmedicine. The second volume of this series features 6 reviews of unique herbs andseeds:1. Tamarind (Tamarindus indica L.): A Review of itsUse as a Spice, a Culinary Herb and Medicinal Applications2. Piper nigrum (Black pepper): A Flavor for Health3. Coriander Seeds -Ethno-medicinal, Phytochemical and Pharmacological Profile4. The Fenugreek Seed: Therapeutic Properties and Applications5. Biological Activities ofFoeniculum vulgare Mill6. Exploration of DillSeeds (Anethum graveolens): AnAyurpharmacomic Approa


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Product Details
  • ISBN-13: 9789811441486
  • Publisher: Bentham Science Publishers
  • Publisher Imprint: Bentham Science Publishers
  • Height: 254 mm
  • No of Pages: 180
  • Series Title: Science of Spices & Culinary Herbs
  • Weight: 494 gr
  • ISBN-10: 9811441480
  • Publisher Date: 08 Aug 2020
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Spine Width: 12 mm
  • Width: 178 mm


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