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Science of spices and culinary herbs : latest laboratory, pre-clinical, and clinical sudies. Volume 3
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...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Otros Autores: | , |
| Formato: | eBook |
| Idioma: | Inglés |
| Publicado: |
Singapore :
Bentham Science Publishers,
2020.
|
| Colección: | Science of Spices and Culinary Herbs Ser.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000Mu 4500 | ||
|---|---|---|---|
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| 003 | OCoLC | ||
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| 008 | 201219s2020 si o 000 0 eng d | ||
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| 020 | |a 9789811468360 |q (electronic bk.) | ||
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| 050 | 4 | |a QK861 | |
| 082 | 0 | 4 | |a 572.2 |2 23 |
| 049 | |a UAMI | ||
| 100 | 1 | |a Atta-ur-Rahman. | |
| 245 | 1 | 0 | |a Science of spices and culinary herbs : |b latest laboratory, pre-clinical, and clinical sudies. |n Volume 3 |
| 260 | |a Singapore : |b Bentham Science Publishers, |c 2020. | ||
| 300 | |a 1 online resource (213 p.). | ||
| 490 | 1 | |a Science of Spices and Culinary Herbs Ser. | |
| 500 | |a Description based upon print version of record. | ||
| 505 | 0 | |a 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 | |
| 505 | 8 | |a 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 | |
| 505 | 8 | |a 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 | |
| 505 | 8 | |a 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 | |
| 505 | 8 | |a 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 | |
| 500 | |a F. Lucy Oyetayo1,* and I. Adebayo Odeniyi1. | ||
| 520 | |a 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. | ||
| 588 | 0 | |a Print version record. | |
| 590 | |a eBooks on EBSCOhost |b EBSCO eBook Subscription Academic Collection - Worldwide | ||
| 650 | 0 | |a Botanical chemistry. | |
| 650 | 0 | |a Herbs. | |
| 650 | 0 | |a Spices. | |
| 650 | 1 | |a HERBS. | |
| 650 | 6 | |a Chimie végétale. | |
| 650 | 6 | |a Herbes. | |
| 650 | 6 | |a Épices. | |
| 650 | 7 | |a Botanical chemistry |2 fast | |
| 650 | 7 | |a Herbs |2 fast | |
| 650 | 7 | |a Spices |2 fast | |
| 700 | 1 | |a Choudhary, M. Iqbal. | |
| 700 | 1 | |a Yousuf, Sammer. | |
| 776 | 0 | 8 | |i Print version: |a Atta-ur-Rahman. |t Science of Spices and Culinary Herbs. |d Singapore : Bentham Science Publishers, 2020 |z 9789811468360 |
| 830 | 0 | |a Science of Spices and Culinary Herbs Ser. | |
| 856 | 4 | 0 | |u https://ebsco.uam.elogim.com/login.aspx?direct=true&scope=site&db=nlebk&AN=2692997 |z Texto completo |
| 938 | |a ProQuest Ebook Central |b EBLB |n EBL6424225 | ||
| 938 | |a YBP Library Services |b YANK |n 301458481 | ||
| 938 | |a YBP Library Services |b YANK |n 301774507 | ||
| 938 | |a EBSCOhost |b EBSC |n 2692997 | ||
| 994 | |a 92 |b IZTAP | ||