This book explores the therapeutic potential of everyday kitchen ingredients, blending traditional practices with modern scientific analysis. It provides insights beyond the regular culinary use of vegetables and spices, and presents a comprehensive analysis of their chemistry, nutraceutical roles, and pharmacological applications. The diverse range of topics will offer readers a glimpse into the profound medicinal benefits these ingredients hold.
With contributions from leading researchers at eminent institutions, the book encompasses the therapeutic potential of daily-use kitchen ingredients, their importance in historical and cultural contexts, and their relevance in modern medicine. This volume will help to reveal the true power of kitchen ingredients through scientific evidence.
Key features include:
A diverse range of topics on the therapeutic roles and nutraceutical significance of vegetables such as garlic, spinach, capsicum, fennels, onion, leafy vegetables, and others.
A comprehensive insight into the phytochemistry and pharmacology of spices such as clove, cinnamon, ginger, cumin, cardamom, nutmeg, asafoetida, thyme, and more.
The utilization of different kitchen ingredients for nutraceutical purposes in addressing chronic illnesses such as cancer and diabetes.
Insight into the pharmacological role of essential oils derived from spices.
Comprehensive insights into allergenicity, toxicity profiles, and dose-dependent studies.
A detailed discussion on clinical evidence of assessments done on functional spices.
This book is an essential resource for students, researchers, faculties, and healthcare professionals working in naturopathy. Exploration of the Medicinal Potential of Kitchen Ingredients promises to inspire innovative solutions and expand horizons in the fields of pharmacology and natural therapeutics.
Sprache
Verlagsort
Verlagsgruppe
Zielgruppe
Für höhere Schule und Studium
Für Beruf und Forschung
Postgraduate and Professional Reference
Illustrationen
14 s/w Zeichnungen, 21 s/w Tabellen, 30 s/w Abbildungen, 16 s/w Photographien bzw. Rasterbilder
21 Tables, black and white; 14 Line drawings, black and white; 16 Halftones, black and white; 30 Illustrations, black and white
Maße
Höhe: 254 mm
Breite: 178 mm
ISBN-13
978-1-032-90806-9 (9781032908069)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Dr. Pankaj Kumar Chaurasia is Assistant Professor in the PG Department of Chemistry, L.S. College, B.R. Ambedkar Bihar University, Muzaffarpur, India. He has more than seven years of experience in teaching at post-graduate and undergraduate levels. In his research career, he has produced more than 80 publications, including 50 journal articles, 25 book chapters, 9 books, and many more in process.
Dr. Shashi Lata Bharati is Assistant Professor in the Department of Chemistry, North Eastern Regional Institute of Science and Technology, Nirjuli, Arunachal Pradesh (India). She has more than 55 publications and 8 edited books with national and international journals/publishers of repute.
Dr. Sunita Singh is Assistant Professor of Chemistry in the Navyug Kanya Mahavidyalaya, University of Lucknow, India, since 2019. She has published 38 research articles in journals of national and international repute. She has authored and coauthored nine book chapters with leading publishing houses, and has edited books with reputed publishers such as Bentham, Nova, and CRC Press.
Dr Ashutosh Mani is currently Associate Professor in the Department of Biotechnology, Motilal Nehru National Institute of Technology Allahabad, India. Apart from editing two books, he has published more than 50 articles in national and international journals of repute.
Herausgeber*in
L.S. College, B.R. Ambedkar Bihar University, Bihar
Department of Chemistry, NERIST, India
Navyug Kanya Mahavidyalaya, University of Lucknow, UP
Motilal Nehru National Institute of Technology, India
1. Different vegetables, potential chemistry, and their nutraceutical significances 2. Garlic through the ages: Historical significance, chemical composition, and therapeutic potential 3. Spinach: Varieties and nutraceutical functions 4. An insight into the chemical characteristics and medicinal properties of capsicum species 5. Fennels: Chemistry and pharmacology 6. Leafy vegetables and their nutraceutical health impacts 7. Onion (Allium cepa L.): Chemistry and pharmacology 8. Unlocking the secrets of the king of spices: Exploring its chemistry, health benefits, and medicinal wonders 9. Clove: Chemistry, medicinal application, and toxicity profile 10. Phytochemistry, biological activities, and therapeutic potential of Elettaria cardamomum and its medicinal perspectives 11. A comprehensive insight on chemistry and medicinal values of fenugreek for human health 12. Cumin: Varieties and nutraceutical function and applications 13. Cinnamon: Chemistry in action - from flavour and aroma to therapeutic interventions 14. Ginger chemistry and its health impacts with a toxicity profile 15. Nutrient composition and potential biomolecule profile of black turmeric: A comprehensive review 16. Asafoetida: Phytochemistry and pharmacological applications 17. Thyme: Chemistry and pharmacology 18. Unveiling the secrets of nutmeg: A deep dive into its phytochemistry and pharmacology 19. Spices that Heal: From Kitchen to Medicine 20. Pharmacological chemistry of essential oils from spices 21. Clinical studies and assessments of functional spices 22. Clinical studies and assessment of functional food (vegetables) 23. Allergy, allergens and allergenicity related to spices
