According the World Health Organization, the overwhelming majority of people, both in the developed and the developing world, rely on alternative and complementary medicines and botanicals for the prevention and treatment of diseases.Culinary herbs and spices have several added advantages over other non-dietary herbs. Since they are nontoxic, palatable, and culturally acceptable, they therefore occupy a high place in the global business of botanicals. These fascinating herbs are now used in all kind of products, including nutraceuticals and health supplements. Personal care items, beverages, aromatherapy products, fragrances or cosmetics are other fields in which they are commonly found.
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 a common part of regional diets and folk medicine.
About the Author:
Prof. Atta-ur-Rahman, Ph.D. in Organic Chemistry from Cambridge University (1968) has 1,232 international publications (45 international patents and 341 books). He received the following awards: Fellow Royal Society (FRS) London (2006), UNESCO Science Prize (1999), Honorary Life Fellow Kings College, Cambridge University (2007), Academician (Foreign Member) Chinese Academy of Sciences (2015), Highest Civil Award for Foreigners of China (Friendship Award, 2014), High Civil Award Austria (“Grosse Goldene Ehrenzeischen am Bande”) (2007), Foreign Fellow Chinese Chemical Society (2013), Sc.D. Cambridge University (UK) (1987), TWAS (Italy) Prize (2009). He was the President of Network of Academies of Sciences of Islamic Countries (NASIC), Vice President TWAS (Italy), Foreign Fellow Korean Academy of Science & Technology, President Pakistan Academy of Sciences (2003-2006) and (2011 – 2014). He was the Federal Minister for Science and Technology of Pakistan (2000 – 2002), Federal Minister of Education (2002) and Chairman Higher Education Commission/Federal Minister (2002-2008), Coordinator General of COMSTECH (OIC Ministerial Committee) (1996-2012), and the Editor-in-Chief of Current Medicinal Chemistry.
Turmeric (Circuma Longa), Immunomodulatory effects, Flaxseed, Mexican oregano (Lippia spp.) Curry leaf, Chemistry of spices Nigella sativa Food chemistry Ethnobotany enthnopharmacology
Source: Study of spices and culinary herbs
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