Science of spices and culinary herbs : latest laboratory, pre-clinical, and clinical sudies. Volume 3

Show other versions (1)

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...

Full description

Bibliographic Details
Call Number:Libro Electrónico
Main Author: Atta-ur-Rahman
Other Authors: Choudhary, M. Iqbal, Yousuf, Sammer
Format: eBook
Language:Inglés
Published: Singapore : Bentham Science Publishers, 2020.
Series:Science of Spices and Culinary Herbs Ser.
Subjects:
Botanical chemistry.
Herbs.
Spices.
HERBS.
Chimie végétale.
Herbes.
Épices.
Botanical chemistry
Herbs
Spices
Online Access:Texto completo
Description
Summary: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.
Item Description:Description based upon print version of record.
F. Lucy Oyetayo1,* and I. Adebayo Odeniyi1.
Physical Description:1 online resource (213 p.).
ISBN:9789811468360
9811468362
9789811441493
9811441499

Similar Items