Food Plants of the Sonoran Desert PDF Download
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Author: Wendy C. Hodgson
Publisher: University of Arizona Press
ISBN: 0816532834
Category : Cooking
Languages : en
Pages : 332
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Book Description
"Written to be easily accessible to general readers, the book is a valuable compendium for anyone interested in the desert's hidden bounty."--Jacket.
Author: Wendy C. Hodgson
Publisher: University of Arizona Press
ISBN: 0816532834
Category : Cooking
Languages : en
Pages : 332
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Book Description
"Written to be easily accessible to general readers, the book is a valuable compendium for anyone interested in the desert's hidden bounty."--Jacket.
Author: Patrick M. Maundu
Publisher: Kenya Resource Centre for Indige Ums of Kenya
ISBN:
Category : Science
Languages : en
Pages : 300
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Book Description
This book offers descriptions of 175 main and some 60 minor species with information on food, medicinal and other uses, distribution in Kenya and the rest of the world, ecology, commercial use, potential for domestication and status of the species in the wild. Over 500 figs, 3250 local plant names with scientific equivalents, a food composition table, glossary of botanical terms, maps showing the distribution within Kenya, administrative divisions, ethnic communities and agro -ecological zones.
Author: National Research Council
Publisher: National Academies Press
ISBN: 0309164540
Category : Technology & Engineering
Languages : en
Pages : 378
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Book Description
This report is the second in a series of three evaluating underexploited African plant resources that could help broaden and secure Africa's food supply. The volume describes the characteristics of 18 little-known indigenous African vegetables (including tubers and legumes) that have potential as food- and cash-crops but are typically overlooked by scientists and policymakers and in the world at large. The book assesses the potential of each vegetable to help overcome malnutrition, boost food security, foster rural development, and create sustainable landcare in Africa. Each species is described in a separate chapter, based on information gathered from and verified by a pool of experts throughout the world. Volume I describes African grains and Volume III African fruits.
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9789251025574
Category : Business & Economics
Languages : en
Pages : 612
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Book Description
Author: Harriet Kuhnlein
Publisher: Routledge
ISBN: 1000092321
Category : Nature
Languages : en
Pages : 768
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Book Description
First published in 1991, Traditional Plant Foods of Canadian Indigenous Peoples details the nutritional properties, botanical characteristics and ethnic uses of a wide variety of traditional plant foods used by the Indigenous Peoples of Canada. Comprehensive and detailed, this volume explores both the technical use of plants and their cultural connections. It will be of interest to scholars from a variety of backgrounds, including Indigenous Peoples with their specific cultural worldviews; nutritionists and other health professionals who work with Indigenous Peoples and other rural people; other biologists, ethnologists, and organizations that address understanding of the resources of the natural world; and academic audiences from a variety of disciplines.
Author: Rajkumar Rajendram
Publisher: CRC Press
ISBN: 1000902706
Category : Health & Fitness
Languages : en
Pages : 532
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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: V. Prakash
Publisher: Academic Press
ISBN: 012800620X
Category : Technology & Engineering
Languages : en
Pages : 538
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Book Description
Regulating Safety of Traditional and Ethnic Foods, a compilation from a team of experts in food safety, nutrition, and regulatory affairs, examines a variety of traditional foods from around the world, their risks and benefits, and how regulatory steps may assist in establishing safe parameters for these foods without reducing their cultural or nutritive value. Many traditional foods provide excellent nutrition from sustainable resources, with some containing nutraceutical properties that make them not only a source of cultural and traditional value, but also valuable options for addressing the growing need for food resources. This book discusses these ideas and concepts in a comprehensive and scientific manner. - Addresses the need for balance in safety regulation and retaining traditional food options - Includes case studies from around the world to provide practical insight and guidance - Presents suggestions for developing appropriate global safety standards
Author: Rajkumar Rajendram
Publisher: CRC Press
ISBN: 1000902617
Category : Health & Fitness
Languages : en
Pages : 508
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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: 1000902595
Category : Health & Fitness
Languages : en
Pages : 545
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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: Nancy J. Turner
Publisher:
ISBN:
Category : Botany, Economic
Languages : en
Pages : 294
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Book Description
Part 1: Coastal peoples.
