Culinary herbs and spices : a global guide /

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.

Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Opara, Elizabeth I. (Autor)
Otros Autores: Chohan, Magali
Formato: Electrónico eBook
Idioma:Inglés
Publicado: [S.l.] : Royal Society of Chemistry, 2021.
Temas:
Herbs > Encyclopedias.
Herbs > Therapeutic use > Encyclopedias.
Spices > Encyclopedias.
Spices > Therapeutic use > Encyclopedias.
Herbes > Encyclopédies.
Herbes > Emploi en thérapeutique > Encyclopédies.
Épices > Encyclopédies.
Épices > Emploi en thérapeutique > Encyclopédies.
Food & beverage technology.
Traditional medicine & herbal remedies.
HEALTH & FITNESS / Herbal Medications.
TECHNOLOGY & ENGINEERING / Food Science / General.
Herbs.
Herbs > Therapeutic use.
Spices.
Spices > Therapeutic use.
Encyclopedias.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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
  • 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
  • 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
  • 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
  • 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

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