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DOI: 10.2174/97898114414931200201 eISBN: 978-981-14-4149-3, 2020 ISBN: 978-981-14-4147-9 ISSN: 2590-0773 (Print) ISSN: 2590-0781 (Online)
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For Books Atta-ur-Rahman, M. Iqbal Choudhary, Sammer Yousuf , " Science of Spices and Culinary Herbs - Latest Laboratory, Pre-clinical, and Clinical Studies ", Bentham Science Publishers (2020). https://doi.org/10.2174/97898114414931200201
Print ISBN978-981-14-4147-9
Online ISBN978-981-14-4149-3
Page: i-ii (2) Author: Atta-ur-Rahman, M. Iqbal Choudhary and Sammer Yousuf DOI: 10.2174/9789811441493120020001
Page: iii-iv (2) Author: Atta-ur-Rahman, M. Iqbal Choudhary and Sammer Yousuf DOI: 10.2174/9789811441493120020002
Page: 1-23 (23) Author: Patience Tugume, Godwin Anywar, Samuel Ojelel and Esezah K. Kakudidi DOI: 10.2174/9789811441493120020003 PDF Price: $15
Page: 24-38 (15) Author: Bhushan P. Pimple, Amrita M. Kulkarni and Ruchita B. Bhor DOI: 10.2174/9789811441493120020004 PDF Price: $15
Page: 39-64 (26) Author: Samra Bashir and Asif Safdar DOI: 10.2174/9789811441493120020005 PDF Price: $15
Page: 65-91 (27) Author: Sana Riaz, Muhammad A. Hafeez and Abid A. Maan DOI: 10.2174/9789811441493120020006 PDF Price: $15
Page: 92-115 (24) Author: Anitha Rajasekaran DOI: 10.2174/9789811441493120020007 PDF Price: $15
Page: 116-152 (37) Author: Kounaina Khan, S Aishwarya, Pankaj Satapathy, Veena SM, Govindappa Melappa, Farhan Zameer, Shivaprasad Hudeda and Sunil S. More DOI: 10.2174/9789811441493120020008 PDF Price: $15
Page: 153-165 (13) Author: Atta-ur-Rahman, M. Iqbal Choudhary and Sammer Yousuf DOI: 10.2174/9789811441493120020009
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 common part of regional diets and folk medicine. The second volume of this series features 6 reviews of unique herbs and seeds: 1. Tamarind (Tamarindus indica L.): A Review of its Use as a Spice, a Culinary Herb and Medicinal Applications 2. Piper nigrum (Black pepper): A Flavor for Health 3. Coriander Seeds – Ethno-medicinal, Phytochemical and Pharmacological Profile 4. The Fenugreek Seed: Therapeutic Properties and Applications 5. Biological Activities of Foeniculum vulgare Mill 6. Exploration of Dill Seeds (Anethum graveolens): An Ayurpharmacomic Approach
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