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DOI: 10.2174/97898149981541210501 eISBN: 978-981-4998-15-4, 2021 ISBN: 978-981-4998-16-1 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 (2021). https://doi.org/10.2174/97898149981541210501
Print ISBN978-981-4998-16-1
Online ISBN978-981-4998-15-4
Page: i-ii (2) Author: Atta-ur-Rahman, M. Iqbal Choudhary and Sammer Yousuf DOI: 10.2174/9789814998154121050001
Page: iii-iv (2) Author: DOI: 10.2174/9789814998154121050002
Page: 1-26 (26) Author: Abdul Jalil Shah, Reyaz Hassan Mir*, Roohi Mohi-ud-din, Prince Ahad Mir, Saba Sabreen, Rafia Jan, Taha Umair Wani, Shah Asma Farooq and Mubashir Hussain Masoodi* DOI: 10.2174/9789814998154121050003 PDF Price: $15
Page: 27-59 (33) Author: Toktam Akaberi, Maryam Akaberi, Faegheh Farhadi and Seyed Ahmad Emami* DOI: 10.2174/9789814998154121050004 PDF Price: $15
Page: 60-77 (18) Author: Mohd Akbar Dar*, Prince Ahad, Weekar Younis, Showkat Rasool, Bahar Ahmad, Seema Akbar and Mubashir Hussain Masoodi DOI: 10.2174/9789814998154121050005 PDF Price: $15
Page: 78-114 (37) Author: Rabinarayan Acharya* and Om Prakash Rout DOI: 10.2174/9789814998154121050006 PDF Price: $15
Page: 115-127 (13) Author: Feyza Tosya and Sibel Bolek* DOI: 10.2174/9789814998154121050007 PDF Price: $15
Page: 128-162 (35) Author: Ceyda Sibel KILIÇ* DOI: 10.2174/9789814998154121050008 PDF Price: $15
Page: 163-169 (7) Author: DOI: 10.2174/9789814998154121050009
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. The fifth volume of this series features research on a variety of spices some of which appear in the series for the first time. 1. Clove: The Spice of Polyvalent Merit 2. Black Cumin Seeds: From Ancient Medicine to Current Clinical Trials 3. The Evolution of Mentha arvensis (L.) As Potential Multifunctional Herbal Medicine: Traditional And Experimental Evidence 4. Zingiber officinale: The Golden Spice as Portrayed in Ayurveda 5. Effects of Cinnamon on Health and its Potential as a Functional Food Ingredient 6. Sumac: A Spice with Many Health Benefits
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