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DOI: 10.2174/97898114683601200301 eISBN: 978-981-14-6836-0, 2020 ISBN: 978-981-14-6834-6 ISSN: 2590-0773 (Print) ISSN: 2590-0781 (Online)
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For Books Atta-ur-Rahman , " Science of Spices and Culinary Herbs - Latest Laboratory, Pre-clinical, and Clinical Studies ", Bentham Science Publishers (2020). https://doi.org/10.2174/97898114683601200301
Print ISBN978-981-14-6834-6
Online ISBN978-981-14-6836-0
Page: i-ii (2) Author: Atta-ur-Rahman, M. Iqbal Choudhary and Sammer Yousuf DOI: 10.2174/9789811468360120030001
Page: iii-v (3) Author: Atta-ur-Rahman, M. Iqbal Choudhary and Sammer Yousuf DOI: 10.2174/9789811468360120030002
Page: 1-32 (32) Author: Gloria Sarahi Castañeda-Ramirez, Javier Ventura-Cordero, Gloria Ivonne Hernández-Bolio, Gonzalo Silva-Aguayo, Manuel Carrillo-Morales, Gabriela Oropeza-Guzman, Blanca Aguilar-Figueroa, Benjamín Nogueda-Torres, Blanca E. Álvarez-Fernández and Liliana Aguilar-Marcelino DOI: 10.2174/9789811468360120030003 PDF Price: $15
Page: 33-65 (33) Author: S. Aishwarya, Kounaina Khan, Anirudh Gururaj Patil, Pankaj Satapathy, Aishwarya T. Devi, M.G. Avinash, S.M. Veena, Shubha Gopal, M.N. Nagendra, K. Muthucheliyan, Shivaprasad Hudeda, Farhan Zameer and Sunil S. More DOI: 10.2174/9789811468360120030004 PDF Price: $15
Page: 66-74 (9) Author: F. Lucy Oyetayo and I. Adebayo Odeniyi DOI: 10.2174/9789811468360120030005 PDF Price: $15
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Page: 154-169 (16) Author: Ashish Singhai, Vipin Dhote and Aman Upaganlawar DOI: 10.2174/9789811468360120030009 PDF Price: $15
Page: 170-188 (19) Author: Vishal Soni and Priyanka Soni DOI: 10.2174/9789811468360120030010 PDF Price: $15
Page: 189-196 (8) Author: Atta-ur-Rahman, M. Iqbal Choudhary and Sammer Yousuf DOI: 10.2174/9789811468360120030011
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 third volume of this series features the following reviews: 1. Anthelmintic Properties of Cinnamon for the Control of Agricultural and Public Health Pests 2. Nutraceutical Attributes of Tamarindus indica L. - Devils’ Tree with Sour Date 3. An Overview of the Tamarind (Tamarindus indica L.) Fruit: A Potential source of Nutritional and Health promoting Phytoconstituents 4. The Clinical Overview of Turmeric, Turmeric-based Medicines, and Turmeric Isolates 5. Origanum majorana: The Fragrance of Health 6. Black Pepper (Piper nigrum L.): The King of Spices 7. Coriander: A Herb with Multiple Benefits 8. Flax Seed (Linum usitatissimum) a Potential Functional Food Source
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