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Beskrivelse
Many herbs and spices, in addition to their culinary use for taste, contain chemical compounds which have medicinal uses. For this reason, herbs and spies 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 first volume of this series features the following reviews:1. Saffron: The Golden Spice2. The Effect of Crocus sativous (Saffron) on Respiratory System, Traditional and Experimental Evidences3. Nutraceutical Activities of Turmeric (Curcuma longa) and its Bioactive Constituent Curcumin4. Antibacterial and Anticancer Activities of Turmeric and its Active Ingredient Curcumin, and Mechanism of Action5. Strategies for Enhancement of Bioavailability and Bioactivity of Curcumin6. Effect of Curcumin on the Diversity of Gut Microbiota7. Turmeric and Inflammatory Diseases: An Overview of Clinical Evidence8. Pre-Clinical/Animal Studies Conducted on Turmeric and Curcumin and Their Formulations