Herbs, Spices and Their Roles in Nutraceuticals and Functional Foods gives an overview of the many pharmacological activities associated with herbs and spices, including detailed coverage on their mechanisms and formulations for the food industry. Chapters focus on key ingredients such as Curcuma longa, Piper Nigrum and Trigonella foenum-graecum, with contributors across the globe providing the latest research and advances for each. This is an essential read for scientists who want to understand the fundamental mechanisms behind the bioactive compounds within herbs and spices.
The numerous phytochemicals present in plant extracts have multiple pharmacological activities so there is extensive research into new bioactive compounds. The pharmacological activities of herbs and spices have been thoroughly investigated, and it is crucial that the latest research is organized into a comprehensive resource.
1. Herbs, Spices and Their Roles in Nutraceuticals and Functional Foods - p. Page i 2. Cover - p. Page i 3. Front Matter - p. Page ii 4. Table of Contents - p. Page iii 5. Copyright - p. Page iv 6. Contributors - p. Page iv 7. List of Illustrations - p. Page viii 8. List of Tables - p. Page ix 9. Chapter 1 : Overview of natural products in nutraceutical industries - p. Page ix 10. Chapter 2 : Curcuma longa - p. Page 10 11. Chapter 3 : Boswellia serrata - p. Page 23 12. Chapter 4 : Role of Piper nigrum in functional food and nutraceuticals - p. Page 37 13. Chapter 5 : Ocimum sanctum - p. Page 54 14. Chapter 6 : Role of Moringa oleifera in nutraceuticals and functional foods - p. Page 66 15. Chapter 7 : Galangal—Roles in nutraceuticals and functional foods - p. Page 84 16. Chapter 8 : Bacopa monnieri - p. Page 104 17. Chapter 9 : Trigonella foenum graecum - p. Page 125 18. Chapter 10 : Rosmarinus officinalis - p. Page 145 19. Chapter 11 : Phytochemicals and therapeutic potential of Punica granatum L - p. Page 164 20. Chapter 12 : Garcinia cambogia - p. Page 199 21. Chapter 13 : Camellia sinensis - p. Page 215 22. Chapter 14 : Ferula asafoetida - p. Page 226 23. Chapter 15 : Concise review on Asparagus racemosus and its role as nutraceuticals and functional foods - p. Page 240 24. Chapter 16 : Cinnamon as a potential nutraceutical and functional food ingredient - p. Page 252 25. Chapter 17 : Myristica fragrans (Houtt.) - p. Page 269 26. Chapter 18 : “Ashtawarga”: the wonder medicinal herbs of nature - p. Page 302 27. Chapter 19 : Regulatory aspects of nutraceuticals - p. Page 330 28. Chapter 20 : Current trends and technologies in nutraceutical industry - p. Page 343 29. Chapter 21 : Future prospective of nutraceutical and functional food with herbs and spices - p. Page 358 30. Index - p. Page 379
Herbs, Spices and Their Roles in Nutraceuticals and Functional Foods gives an overview of the many pharmacological activities associated with herbs and spices, including detailed coverage on their mechanisms and formulations for the food industry. Chapters focus on key ingredients such as Curcuma longa, Piper Nigrum and Trigonella foenum-graecum, with contributors across the globe providing the latest research and advances for each. This is an essential read for scientists who want to understand the fundamental mechanisms behind the bioactive compounds within herbs and spices.
The numerous phytochemicals present in plant extracts have multiple pharmacological activities so there is extensive research into new bioactive compounds. The pharmacological activities of herbs and spices have been thoroughly investigated, and it is crucial that the latest research is organized into a comprehensive resource.
1. Herbs, Spices and Their Roles in Nutraceuticals and Functional Foods - p. Page i 2. Cover - p. Page i 3. Front Matter - p. Page ii 4. Table of Contents - p. Page iii 5. Copyright - p. Page iv 6. Contributors - p. Page iv 7. List of Illustrations - p. Page viii 8. List of Tables - p. Page ix 9. Chapter 1 : Overview of natural products in nutraceutical industries - p. Page ix 10. Chapter 2 : Curcuma longa - p. Page 10 11. Chapter 3 : Boswellia serrata - p. Page 23 12. Chapter 4 : Role of Piper nigrum in functional food and nutraceuticals - p. Page 37 13. Chapter 5 : Ocimum sanctum - p. Page 54 14. Chapter 6 : Role of Moringa oleifera in nutraceuticals and functional foods - p. Page 66 15. Chapter 7 : Galangal—Roles in nutraceuticals and functional foods - p. Page 84 16. Chapter 8 : Bacopa monnieri - p. Page 104 17. Chapter 9 : Trigonella foenum graecum - p. Page 125 18. Chapter 10 : Rosmarinus officinalis - p. Page 145 19. Chapter 11 : Phytochemicals and therapeutic potential of Punica granatum L - p. Page 164 20. Chapter 12 : Garcinia cambogia - p. Page 199 21. Chapter 13 : Camellia sinensis - p. Page 215 22. Chapter 14 : Ferula asafoetida - p. Page 226 23. Chapter 15 : Concise review on Asparagus racemosus and its role as nutraceuticals and functional foods - p. Page 240 24. Chapter 16 : Cinnamon as a potential nutraceutical and functional food ingredient - p. Page 252 25. Chapter 17 : Myristica fragrans (Houtt.) - p. Page 269 26. Chapter 18 : “Ashtawarga”: the wonder medicinal herbs of nature - p. Page 302 27. Chapter 19 : Regulatory aspects of nutraceuticals - p. Page 330 28. Chapter 20 : Current trends and technologies in nutraceutical industry - p. Page 343 29. Chapter 21 : Future prospective of nutraceutical and functional food with herbs and spices - p. Page 358 30. Index - p. Page 379
