Ancient and Traditional Foods, Plants, Herbs and Spices Used in Diabetes PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Ancient and Traditional Foods, Plants, Herbs and Spices Used in Diabetes PDF full book. Access full book title Ancient and Traditional Foods, Plants, Herbs and Spices Used in Diabetes by Victor R. Preedy. Download full books in PDF and EPUB format.
Author: Victor R. Preedy
Publisher:
ISBN: 9781032116587
Category : Diabetes
Languages : en
Pages : 0
Get Book Here
Book Description
"The use of different foods, herbs and spices to treat or prevent disease has been recorded for thousands of years, however, are fundamental questions pertaining to the scientific evidence for the use of these agents in modern medicine. This book investigates the use of foods, herbs, plants and spices for properties which may be beneficial in the treatment of diabetes. It provides information on diets; specific agents, items, and extracts; resources; and each chapter focuses on a plant-derived material providing a historical background, uses, toxicity and cautionary notes and summary points"--
Author: Victor R. Preedy
Publisher:
ISBN: 9781032116587
Category : Diabetes
Languages : en
Pages : 0
Get Book Here
Book Description
"The use of different foods, herbs and spices to treat or prevent disease has been recorded for thousands of years, however, are fundamental questions pertaining to the scientific evidence for the use of these agents in modern medicine. This book investigates the use of foods, herbs, plants and spices for properties which may be beneficial in the treatment of diabetes. It provides information on diets; specific agents, items, and extracts; resources; and each chapter focuses on a plant-derived material providing a historical background, uses, toxicity and cautionary notes and summary points"--
Author: Rajkumar Rajendram
Publisher: CRC Press
ISBN: 1000902595
Category : Health & Fitness
Languages : en
Pages : 545
Get Book Here
Book Description
The use of different foods, herbs, and spices to treat or prevent disease has been recorded for thousands of years. Egyptian papyrus, hieroglyphics and ancient texts from the Middle East have described the cultivation and preparations of herbs and botanicals to “cure the sick.” There are even older records from China and India. Some ancient scripts describe the use of medicinal plants which have never been seen within European cultures. Indeed, all ancient civilizations have pictorial records of different foods, herbs, and spices being used for medical purposes. However, there are fundamental issues pertaining to the scientific evidence for the use of these agents or their extracts in modern medicine. These issues are explored in Ancient and Traditional Foods, Plants, Herbs and Spices Used in Diabetes. Features · Investigates alternative healthcare paradigms that use traditional dietary foods, plant-derived materials, and extracts to treat diabetes · Describes scientific studies using modern day biomedical techniques · Provides information on diets, specific agents, extracts and resources. · Many chapters focus on plant-derived material, providing a historical background, uses, toxicity, and cautionary notes and summary points. There have been considerable advances in scientific techniques over the last few decades. These have been used to examine the composition and applications of traditional cures. Modern science has also seen the investigation of herbs, spices and botanicals beyond their traditional usage. Diabetes is one of the most common diseases worldwide, with over 400 million people with the illness. With chapter contributions by an international panel of contributors, this book is useful for researchers in the area of functional foods. Diabetologists, nutritionists, endocrinologists, healthcare workers, and pharmacologists will also find this book extremely valuable.
Author: Rajkumar Rajendram
Publisher: CRC Press
ISBN: 1000902706
Category : Health & Fitness
Languages : en
Pages : 532
Get Book Here
Book Description
The use of different foods, herbs, and spices to treat or prevent disease has been recorded for thousands of years. Egyptian papyrus, hieroglyphics and ancient texts from the Middle East have described the cultivation and preparations of herbs and botanicals to “cure the sick.” There are even older records from China and India. Some ancient scripts describe the use of medicinal plants which have never been seen within European cultures. Indeed, all ancient civilizations have pictorial records of different foods, herbs, and spices being used for medical purposes. However, there are fundamental questions and issues pertaining to the scientific evidence for the use of these agents or their extracts in modern medicine. These issues are explored in Ancient and Traditional Foods, Plants, Herbs and Spices used in the Middle East. Features · Describes uses and applications of plant-based materials from different countries of the Middle East. · Each chapter has unique cross references to foods, herbs, spices and botanicals · Bridges molecular biology, physiology and medical sciences · Coverage includes herbal medicines, supplements, lifestyle patterns, nutrition, and plant-based diets · Each chapter describes usage and applications of traditional foods and botanicals; historical background; toxicity; cautionary notes; and summary points There have been considerable advances in scientific techniques over the last few decades. These have been used to examine the composition and applications of traditional cures. Modern science has also seen the investigation of herbs, spices and botanicals beyond their traditional usage. Written by international experts, this is an essential read for food researchers, food scientists, and nutritionists, researchers and health professionals with an interest in the potential therapeutic value of Middle Eastern food components. The book will also be of relevance to physicians and pharmacologists.
Author: Rajkumar Rajendram
Publisher: CRC Press
ISBN: 1000902617
Category : Health & Fitness
Languages : en
Pages : 508
Get Book Here
Book Description
The use of different foods, herbs, and spices to treat or prevent disease has been recorded for thousands of years. Egyptian papyrus, hieroglyphics and ancient texts from the Middle East have described the cultivation and preparations of herbs and botanicals to “cure the sick.” There are even older records from China and India. Some ancient scripts describe the use of medicinal plants which have never been seen within European cultures. Indeed, all ancient civilizations have pictorial records of different foods, herbs, and spices being used for medical purposes. However, there are fundamental questions pertaining to the scientific evidence for the use of these agents or their extracts in modern medicine. There have been considerable advances in scientific techniques over the last few decades. These have been used to examine the composition and applications of traditional cures. Modern science has also seen the investigation of herbs, spices and botanicals beyond their traditional usage. For example, plants which have been used for “digestion” or “medical ills” since time immemorial are now being investigated for anti-cancer properties or their toxicity, using high throughput screening. Techniques also include molecular biology, cellular biochemistry, physiology, endocrinology and even medical imaging. However, much of the material relating to the scientific basis or applications of traditional foods, herbs, spices and botanicals is scattered among various sources. The widespread applicability of foods or botanicals is rarely described and cautionary notes on toxicity are often ignored. These questions are explored in Ancient and Traditional Foods, Plants, Herbs and Spices used in Cancer. Features · Provides an evidenced-based approach in describing usage and applications of traditional foods and botanicals in prevention and treatment of cancer · Contains chapters on biomedical research related to cancer studies · Discusses extraction and analysis of active agents, in vitro studies, pre-clinical investigations in animals, and clinical studies · Bridges modern day sciences with historical backgrounds related to foods and plants With contributions from leading international experts including those from world renowned institutions, this book is a reference for oncologists, physicians, health scientists, healthcare workers, pharmacologists, and research scientists.
Author: Rajkumar Rajendram
Publisher: CRC Press
ISBN: 1000902587
Category : Health & Fitness
Languages : en
Pages : 536
Get Book Here
Book Description
The use of different foods, herbs, and spices to treat or prevent disease has been recorded for thousands of years. Egyptian papyrus, hieroglyphics and ancient texts from the Middle East have described the cultivation and preparations of herbs and botanicals to "cure the sick". There are even older records from China and India. Some ancient scripts describe the use of medicinal plants which have never been seen within European cultures. Indeed, all ancient civilizations have pictorial records of different foods, herbs, and spices being used for medical purposes. However, there are fundamental issues pertaining to the scientific evidence for the use of these agents or their extracts in modern medicine. There have been considerable advances in scientific techniques over the last few decades. These have been used to examine the composition and applications of traditional cures. Modern science has also seen the investigation of herbs, spices and botanicals beyond their traditional usage. For example, plants which have been used for “digestion” or “medical ills” since time immemorial are now being investigated for anti-cancer properties or their toxicity, using high throughput screening. Techniques also include molecular biology, cellular biochemistry, physiology, endocrinology and even medical imaging. However, much of the material relating to the scientific basis or applications of traditional foods, herbs, spices and botanicals is scattered among various sources. The widespread applicability of foods or botanicals are rarely described and cautionary notes on toxicity are often ignored. These issues are explored in Ancient and Traditional Foods, Plants, Herbs and Spices used in Cardiovascular Health and Disease. Features: Investigates alternative healthcare paradigms that use traditional dietary foods, plant-derived materials, and extracts to treat cardiovascular diseases Provides information on diets, specific agents, and extracts Many chapters focus on plant-derived material, providing a historical background, uses, toxicity and cautionary notes and summary points With contributions from leading international experts, this book is useful for cardiologists, nutritionists, physicians, healthcare workers, food scientists and those working in the food industry, pharmacologists, and research scientists.
Author: Victor R Preedy
Publisher: Elsevier
ISBN: 0443141592
Category : Technology & Engineering
Languages : en
Pages : 1030
Get Book Here
Book Description
While there is a nearly universal agreement that drinking tea can benefit health, information on the benefits or adverse effects of drinking tea is scattered, leaving definitive answers difficult to ascertain. Tea in Health and Disease Prevention, Second Edition, once again addresses this problem, bringing together all the latest and most relevant information on tea and its health effects into one comprehensive resource. This book covers compounds in black, green, and white teas and explores their health implications, first more generally, then in terms of specific organ systems and diseases. With over 75% brand new content, this fully reorganized, updated edition covers a wider range of tea varieties and beneficial compounds found in tea, such as epigallocatechin gallate and antioxidants.Tea in Health and Disease Prevention, Second Edition, is an organized, efficient resource that will help readers find quick answers to questions and will help inspire further studies for those interested in tea research. This is a must-have reference for researchers in food science and nutrition, as well as nutritionists and dieticians. - Covers and compares features, benefits, and potential negative effects of the most important types of tea, including green, black, and white - Identifies therapeutic benefits of teas for new product development - Offers a "one stop shop" for research in this area, compiling both foundational and cutting-edge topics into one resource - Includes a dictionary of key terms, other health effects of tea or extracts, and a summary point section within each chapter for a quick reference
Author: Amala Soumyanath
Publisher: CRC Press
ISBN: 1420019007
Category : Health & Fitness
Languages : en
Pages : 331
Get Book Here
Book Description
The increasing prevalence of diabetes mellitus world-wide is an issue of major socio-economic concern. Scientific interest in plant-derived medicine is steadily rising, yet there is often a wide disparity in the caliber of information available. A detailed compilation of scientific information from across the globe, Traditional Medicines for Modern
Author: Iris F. F. Benzie
Publisher: CRC Press
ISBN: 1439807167
Category : Health & Fitness
Languages : en
Pages : 488
Get Book Here
Book Description
The global popularity of herbal supplements and the promise they hold in treating various disease states has caused an unprecedented interest in understanding the molecular basis of the biological activity of traditional remedies. Herbal Medicine: Biomolecular and Clinical Aspects focuses on presenting current scientific evidence of biomolecular ef
Author: Rajkumar Rajendram
Publisher:
ISBN: 9781003220329
Category : Cardiovascular system
Languages : en
Pages : 0
Get Book Here
Book Description
The use of different foods, herbs, and spices to treat or prevent disease has been recorded for thousands of years. Egyptian papyrus, hieroglyphics and ancient texts from the Middle East have described the cultivation and preparations of herbs and botanicals to "cure the sick". There are even older records from China and India. Some ancient scripts describe the use of medicinal plants which have never been seen within European cultures. Indeed, all ancient civilizations have pictorial records of different foods, herbs, and spices being used for medical purposes. However, there are fundamental issues pertaining to the scientific evidence for the use of these agents or their extracts in modern medicine. There have been considerable advances in scientific techniques over the last few decades. These have been used to examine the composition and applications of traditional cures. Modern science has also seen the investigation of herbs, spices and botanicals beyond their traditional usage. For example, plants which have been used for 0́−digestion0́+ or 0́−medical ills0́+ since time immemorial are now being investigated for anti-cancer properties or their toxicity, using high throughput screening. Techniques also include molecular biology, cellular biochemistry, physiology, endocrinology and even medical imaging. However, much of the material relating to the scientific basis or applications of traditional foods, herbs, spices and botanicals is scattered among various sources. The widespread applicability of foods or botanicals are rarely described and cautionary notes on toxicity are often ignored. These issues are explored in Ancient and Traditional Foods, Plants, Herbs and Spices used in Cardiovascular Health and Disease. Features: Investigates alternative healthcare paradigms that use traditional dietary foods, plant-derived materials, and extracts to treat cardiovascular diseases Provides information on diets, specific agents, and extracts Many chapters focus on plant-derived material, providing a historical background, uses, toxicity and cautionary notes and summary points With contributions from leadinginternational experts, this book is useful for cardiologists, nutritionists, physicians, healthcare workers, food scientists and those working in the food industry, pharmacologists, and research scientists.
Author: Bharat B. Aggarwal
Publisher: World Scientific
ISBN: 9812837906
Category : Technology & Engineering
Languages : en
Pages : 457
Get Book Here
Book Description
Traditional uses of spices : an overview / Ajaikumar B. Kunnumakkara ... [et al.] -- Black pepper (Piper nigrum) and its bioactive compound, piperine / Krishnapura Srinivasan -- Cardamom (Elettaria cardamomum) and its active constituent, 1,8-cineole / Archana Sengupta and Shamee Bhattacharjee -- Molecular targets and health benefits of cinnamon / Kiran Panickar ... [et al.] -- Cloves (eugenol) / Yoshinori Kadoma ... [et al.] -- Coriander / Sanjeev Shukla and Sanjay Gupta -- Fenugreek (diosgenin) / Jayadev Raju and Chinthalapally V. Rao -- Diallyl sulfide from garlic / Girija Kuttan and Punathil Thejass -- Ginger (6-gingerol) / Nidhi Nigam, Jasmine George, and Yogeshwer Shukla -- Kalonji (thymoquinone) / Ahmed O. Kaseb and Abdel-Hafez A. Selim -- Kokum (garcinol) / Manoj K. Pandey, Ajaikumar B. Kunnumakkara, and Bharat B. Aggarwal -- Capsaicin : a hot spice in the chemoprevention of cancer / Joydeb Kumar Kundu and Young-Joon Surh -- Rosemary (rosmarinic acid) / Jongsung Lee ... [et al.] -- Mint and its constituents / Ajaikumar B. Kunnumakkara ... [et al.] -- Turmeric (curcumin) / Jen-Kun Lin and Shoei-Yn Lin Shiau.
