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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

Bentham Science

Science of Spices and Culinary Herbs

Science of Spices and Culinary Herbs: Volume 3

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 Spice

2. The Effect of Crocus sativous (Saffron) on Respiratory System, Traditional and Experimental Evidences

3. Nutraceutical Activities of Turmeric (Curcuma longa) and its Bioactive Constituent Curcumin

4. Antibacterial and Anticancer Activities of Turmeric and its Active Ingredient Curcumin, and Mechanism of Action

5. Strategies for Enhancement of Bioavailability and Bioactivity of Curcumin

6. Effect of Curcumin on the Diversity of Gut Microbiota

7. Turmeric and Inflammatory Diseases: An Overview of Clinical Evidence

8. Pre-Clinical/Animal Studies Conducted on Turmeric and Curcumin and Their Formulations

Science of Spices and Culinary Herbs - Latest Laboratory, Pre-clinical, and Clinical Studies

Many herbs and spices, in addition to their culinary use for taste,contain chemical compounds which have medicinal uses. For this reason, herbsand spices have been used for treating various ailments since ancient times.Modern scientific methods have enabled researchers to isolate bioactivecompounds from herbs and spices and perform chemical analyses, which can beused to develop medicines to treat different diseases. This book series is acompilation of current reviews on studies performed on herbs and spices. Scienceof Spices and Culinary Herbs is essential reading for medicinalchemists, herbalists and biomedical researchers interested in the science ofnatural herbs and spices that are common part of regional diets and folkmedicine. The second volume of this series features 6 reviews of unique herbs andseeds:1. Tamarind (Tamarindus indica L.): A Review of itsUse as a Spice, a Culinary Herb and Medicinal Applications2. Piper nigrum (Black pepper): A Flavor for Health3. Coriander Seeds –Ethno-medicinal, Phytochemical and Pharmacological Profile4. The Fenugreek Seed:Therapeutic Properties and Applications5. Biological Activities ofFoeniculum vulgare Mill6. Exploration of DillSeeds (Anethum graveolens): AnAyurpharmacomic Approach

Science of Spices and Culinary Herbs - Latest Laboratory, Pre-clinical, and Clinical Studies: Volume 2

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 fourth volume of this series features the following reviews:

1. Pharmacological effects of Curcuma longa, focused on anti-inflammatory, antioxidant and immunomodulatory effects

2. Ethnomedicinal uses, Phytochemistry, Pharmacological effects, Pre-clinical and Clinical studies on flaxseed: A spice and culinary herb-based formulations and its constituents

3. Nigella sativa (Prophetic medicine): The Miracle Herb

4. Properties of Mexican oregano (Lippia spp.) essential oils and their use in aquaculture

5. Curry leaf: An insight into its Pharmacological activities, Medicinal profile, and Phytochemistry

Science of Spices and Culinary Herbs - Latest Laboratory, Pre-clinical, and Clinical Studies: Volume 4

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

Science of Spices and Culinary Herbs

Science of Spices and Culinary Herbs

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