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Science of Spices and Culinary Herbs Volume 2

Science of Spices and Culinary Herbs Volume 2

Author: Atta Ur-Rahman

Publisher:

ISBN: 9811441480

Category:

Page: 180

View: 915

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
Science of Spices and Culinary Herbs Volume 2
Language: en
Pages: 180

Science of Spices and Culinary Herbs Volume 2

Authors: Atta Ur-Rahman
Categories:
Type: BOOK - Published: 2020-08-08 - Publisher:

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,
Science of Spices and Culinary Herbs
Language: en
Pages: 200

Science of Spices and Culinary Herbs

Authors: Atta-ur-Rahman, M. Iqbal
Categories:
Type: BOOK - Published: 2021-12-14 - Publisher:

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
Science of Spices and Culinary Herbs - Latest Laboratory, Pre-clinical, and Clinical Studies
Language: en
Pages: 180

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

Authors: Atta-ur-Rahman, M. Iqbal Choudhary, Sammer Yousuf
Categories: Medical
Type: BOOK - Published: 2020-08-08 - Publisher: Bentham Science Publishers

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
Science of Spices & Culinary Herbs
Language: en
Pages: 212

Science of Spices & Culinary Herbs

Authors: Atta Ur Rahman
Categories: Medical
Type: BOOK - Published: 2020-11-19 - Publisher:

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
Science of Spices and Culinary Herbs: Volume 3
Language: en
Pages: 213

Science of Spices and Culinary Herbs: Volume 3

Authors: Atta-ur-Rahman, M. Iqbal Choudhary, Sammer Yousuf
Categories: Medical
Type: BOOK - Published: 2020-11-19 - Publisher: Bentham Science Publishers

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

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