Science of Spices and Culinary Herbs - Latest Laboratory, Pre-clinical, and Clinical Studies

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Atta-ur-Rahman, M. Iqbal Choudhary, Sammer Yousuf
Bentham Science Publishers, Aug 29, 2019 - Medical - 251 pages
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 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 & Culinary Herbs is essential reading for medicinal chemists, herbalists and biomedical researchers interested in the science of natural herbs and spices that are a common part of regional diets and folk medicine.

 

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Contents

Traditional and Experimental Evidence
30
Nutraceutical Activities of Turmeric Curcuma longa and its Bioactive Constituent Curcumin
55
Antibacterial and Anticancer Activities of Turmeric and its Active Ingredient Curcumin and Mechanism of Action
74
Strategies for Enhancement of Bioavailability and Bioactivity of Curcumin
104
Effect of Curcumin on the Diversity of Gut Microbiota
148
An Overview of Clinical Evidence
175
PreClinicalAnimal Studies Conducted on Turmeric and Curcumin and Their Formulations
198
Subject Index
226
Back Cover
236
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