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...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Weitere Verfasser: | , |
| Format: | E-Book |
| Sprache: | English |
| Veröffentlicht: |
Singapore :
Bentham Science Publishers,
2020.
|
| Schriftenreihe: | Science of Spices and Culinary Herbs Ser.
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Zusammenfassung: | 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. |
| Beschreibung: | Description based upon print version of record. F. Lucy Oyetayo1,* and I. Adebayo Odeniyi1. |
| Beschreibung: | 1 online resource (213 p.). |
| ISBN: | 9789811468360 9811468362 9789811441493 9811441499 |
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| 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. | |
| 650 | 0 | |a Botanical chemistry. |0 http://id.loc.gov/authorities/subjects/sh85015961 | |
| 650 | 0 | |a Herbs. |0 http://id.loc.gov/authorities/subjects/sh85060351 | |
| 650 | 0 | |a Spices. |0 http://id.loc.gov/authorities/subjects/sh85126619 | |
| 650 | 1 | |a HERBS. | |
| 650 | 6 | |a Chimie végétale. | |
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| 650 | 7 | |a Herbs |2 fast | |
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| 655 | 4 | |a Electronic book. | |
| 700 | 1 | |a Choudhary, M. Iqbal. | |
| 700 | 1 | |a Yousuf, Sammer. | |
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| contents | 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 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 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 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 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 |
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| discipline | Biologie |
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| genre | Electronic book. |
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| id | ZDB-4-EBA-on1227390529 |
| illustrated | Not Illustrated |
| indexdate | 2024-10-25T15:50:58Z |
| institution | BVB |
| isbn | 9789811468360 9811468362 9789811441493 9811441499 |
| language | English |
| oclc_num | 1227390529 |
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| owner_facet | MAIN |
| physical | 1 online resource (213 p.). |
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| publishDate | 2020 |
| publishDateSearch | 2020 |
| publishDateSort | 2020 |
| publisher | Bentham Science Publishers, |
| record_format | marc |
| series | Science of Spices and Culinary Herbs Ser. |
| series2 | Science of Spices and Culinary Herbs Ser. |
| spelling | Atta-ur-Rahman. Science of spices and culinary herbs : latest laboratory, pre-clinical, and clinical sudies. Volume 3 Singapore : Bentham Science Publishers, 2020. 1 online resource (213 p.). Science of Spices and Culinary Herbs Ser. Description based upon print version of record. 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 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 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 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 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 F. Lucy Oyetayo1,* and I. Adebayo Odeniyi1. 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. Print version record. Botanical chemistry. http://id.loc.gov/authorities/subjects/sh85015961 Herbs. http://id.loc.gov/authorities/subjects/sh85060351 Spices. http://id.loc.gov/authorities/subjects/sh85126619 HERBS. Chimie végétale. Herbes. Épices. Botanical chemistry fast Herbs fast Spices fast Electronic book. Choudhary, M. Iqbal. Yousuf, Sammer. has work: Volume 2 Science of spices and culinary herbs (Text) https://id.oclc.org/worldcat/entity/E39PCGTF8KxgT4dGGgxQgFBQdP https://id.oclc.org/worldcat/ontology/hasWork Print version: Atta-ur-Rahman. Science of Spices and Culinary Herbs. Singapore : Bentham Science Publishers, 2020 9789811468360 FWS01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=2692997 Volltext CBO01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=2692997 Volltext |
| spellingShingle | Atta-ur-Rahman Science of spices and culinary herbs : latest laboratory, pre-clinical, and clinical sudies. Science of Spices and Culinary Herbs Ser. 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 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 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 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 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 Botanical chemistry. http://id.loc.gov/authorities/subjects/sh85015961 Herbs. http://id.loc.gov/authorities/subjects/sh85060351 Spices. http://id.loc.gov/authorities/subjects/sh85126619 HERBS. Chimie végétale. Herbes. Épices. Botanical chemistry fast Herbs fast Spices fast |
| subject_GND | http://id.loc.gov/authorities/subjects/sh85015961 http://id.loc.gov/authorities/subjects/sh85060351 http://id.loc.gov/authorities/subjects/sh85126619 |
| title | Science of spices and culinary herbs : latest laboratory, pre-clinical, and clinical sudies. |
| title_auth | Science of spices and culinary herbs : latest laboratory, pre-clinical, and clinical sudies. |
| title_exact_search | Science of spices and culinary herbs : latest laboratory, pre-clinical, and clinical sudies. |
| title_full | Science of spices and culinary herbs : latest laboratory, pre-clinical, and clinical sudies. Volume 3 |
| title_fullStr | Science of spices and culinary herbs : latest laboratory, pre-clinical, and clinical sudies. Volume 3 |
| title_full_unstemmed | Science of spices and culinary herbs : latest laboratory, pre-clinical, and clinical sudies. Volume 3 |
| title_short | Science of spices and culinary herbs : |
| title_sort | science of spices and culinary herbs latest laboratory pre clinical and clinical sudies |
| title_sub | latest laboratory, pre-clinical, and clinical sudies. |
| topic | Botanical chemistry. http://id.loc.gov/authorities/subjects/sh85015961 Herbs. http://id.loc.gov/authorities/subjects/sh85060351 Spices. http://id.loc.gov/authorities/subjects/sh85126619 HERBS. Chimie végétale. Herbes. Épices. Botanical chemistry fast Herbs fast Spices fast |
| topic_facet | Botanical chemistry. Herbs. Spices. HERBS. Chimie végétale. Herbes. Épices. Botanical chemistry Herbs Spices Electronic book. |
| url | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=2692997 |
| work_keys_str_mv | AT attaurrahman scienceofspicesandculinaryherbslatestlaboratorypreclinicalandclinicalsudiesvolume3 AT choudharymiqbal scienceofspicesandculinaryherbslatestlaboratorypreclinicalandclinicalsudiesvolume3 AT yousufsammer scienceofspicesandculinaryherbslatestlaboratorypreclinicalandclinicalsudiesvolume3 |