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Science Of Spices Culinary Herbs Latest Laboratory Preclinical And Clinical Studies Vol 3 Muhammad Iqbal Choudhary Editor Attaur Rahman Editor Sammer Yousuf Editor

Name: Science Of Spices Culinary Herbs Latest Laboratory Preclinical And Clinical Studies Vol 3 Muhammad Iqbal Choudhary Editor Attaur Rahman Editor Sammer Yousuf Editor
SKU: BELL-35347314
Price: 31.00 USD
Availability: InStock
Rating: 4.7 (66 reviews)

SKU: BELL-35347314

Science Of Spices Culinary Herbs Latest Laboratory Preclinical And Clinical Studies Vol 3 Muhammad Iqbal Choudhary Editor Attaur Rahman Editor Sammer Yousuf Editor

$ 31.00 ~~$ 45.00~~ (-31%)

4.7

66 reviews

Science Of Spices Culinary Herbs Latest Laboratory Preclinical And Clinical Studies Vol 3 Muhammad Iqbal Choudhary Editor Attaur Rahman Editor Sammer Yousuf Editor instant download after payment.

Publisher: Bentham Science Publishers

File Extension: PDF

File size: 13.54 MB

Author: Muhammad Iqbal Choudhary (editor); Atta-ur- Rahman (editor); Sammer Yousuf (editor)

ISBN: 9789811468346, 9789811468353, 9789811468360, 9811468346, 9811468354, 9811468362

Language: English

Year: 2020

Product desciption

Science Of Spices Culinary Herbs Latest Laboratory Preclinical And Clinical Studies Vol 3 Muhammad Iqbal Choudhary Editor Attaur Rahman Editor Sammer Yousuf Editor by Muhammad Iqbal Choudhary (editor); Atta-ur- Rahman (editor); Sammer Yousuf (editor) 9789811468346, 9789811468353, 9789811468360, 9811468346, 9811468354, 9811468362 instant download after payment.

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 perform chemical analyses, which can be used to develop medicines to treat different diseases. This book series is a compilation of current reviews on studies performed on herbs and spices. Science of Spices and Culinary Herbs is essential reading for medicinal chemists, herbalists and biomedical researchers interested in the science of natural herbs and spices that are common part of regional diets and folk medicine.
The third volume of this series features the following reviews:
- Anthelmintic Properties of Cinnamon for the Control of Agricultural and Public Health Pests
- Nutraceutical Attributes of Tamarindus indica L. - Devils’ Tree with Sour Date
- An Overview of the Tamarind (Tamarindus indica L.) Fruit: A Potential source of Nutritional and Health promoting Phytoconstituents
- The Clinical Overview of Turmeric, Turmeric-based Medicines, and Turmeric Isolates
- Origanum majorana: The Fragrance of Health
- Black Pepper (Piper nigrum L.): The King of Spices
- Coriander: A Herb with Multiple Benefits
- Flax Seed (Linum usitatissimum) a Potential Functional Food Source