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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: 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
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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: Rajkumar Rajendram
Publisher: CRC Press
ISBN: 1000902587
Category : Health & Fitness
Languages : en
Pages : 536
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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. 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
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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: Roua Lajnaf
Publisher: CRC Press
ISBN: 1040155413
Category : Technology & Engineering
Languages : en
Pages : 349
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Book Description
Much has been written about food allergies in scientific journals and in the lay press, but Food Allergies: Processing Technologies for Allergenicity Reduction approaches the issue of food allergies from an industrial processing rather than a clinical perspective. Indeed, industrial food processing technologies can have many beneficial effects to obtain various food products and to preserve foods from physical, chemical and microbiological alterations. However, processing technologies, including thermal and non‐thermal technologies, can also alter the allergenic properties of food proteins. This book provides an authoritative source of information on the relationship between food processing technologies and food allergens with a greater variety of studied allergens including peanuts, tree nuts, cow’s milk, eggs, sesame, lupine, soy, wheat, mustard, mushroom, fish and shellfish, as well as the importance of processing these when producing hypoallergenic foods. Key Features: Presents food allergies with recent advances and statistics concerning prevalence, physiopathologic mechanism, diagnosis and anaphylaxis Discusses food allergies in the food industry and investigates the effect of processing on allergenicity of foods during manufacturing Provides food processing and promising technologies to produce hypoallergenic food with high quality Covers the allergenic effect of different food additives with an investigation of cross‐reaction risks This unique book is an indispensable guide for allergic patients, production managers, scientists and nutritionists within the food industry as well as covering a range of critical topics in this area for all those concerned with understanding and managing food allergies.
Author: Robert W. Lebling
Publisher: Stacey International Publishers
ISBN: 9781905299027
Category : Botany, Medical
Languages : en
Pages : 0
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Book Description
Robert Lebling and Donna Pepperdine have completed a rigorous study of the health remedies traditionally recognized across Arabia--an ambitious project executed with conscientious attention to detail. The result is an impressive body of research, combining a thorough text with good pictorial coverage --a unique approach to a subject that will be of widespread interest. This timely volume comes just as the age-old regional knowledge of the remedies naturally available--encapsulated in an oral tradition carrying hundreds of years of empirical knowledge--is being allowed to drift from contemporary consciousness, replaced by a new blind faith in the remedies widely promoted by the major pharmaceutical companies.
Author: Zohara Yaniv
Publisher: Springer
ISBN: 9401792763
Category : Science
Languages : en
Pages : 342
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Book Description
The current volume, "Medicinal and Aromatic Plants of the Middle-East" brings together chapters on selected, unique medicinal plants of this region, known to man since biblical times. Written by leading researchers and scientists, this volume covers both domesticated crops and wild plants with great potential for cultivation. Some of these plants are well-known medicinally, such as opium poppy and khat, while others such as apharsemon and citron have both ritual and medicinal uses. All have specific and valuable uses in modern society. As such, it is an important contribution to the growing field of medicinal and aromatic plants. This volume is intended to bring the latest research to the attention of the broad range of botanists, ethnopharmacists, biochemists, plant and animal physiologists and others who will benefit from the information gathered therein. Plants know no political boundaries, and bringing specific folklore to general medical awareness can only be for the benefit of all.
Author: Sean Sherman
Publisher: U of Minnesota Press
ISBN: 1452967431
Category : Cooking
Languages : en
Pages : 280
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Book Description
2018 James Beard Award Winner: Best American Cookbook Named one of the Best Cookbooks of 2017 by NPR, The Village Voice, Smithsonian Magazine, UPROXX, New York Magazine, San Francisco Chronicle, Mpls. St. PaulMagazine and others Here is real food—our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, “clean” ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef’s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. Sherman dispels outdated notions of Native American fare—no fry bread or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef’s healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut–maple bites. The Sioux Chef’s Indigenous Kitchen is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.
Author:
Publisher: Elsevier
ISBN: 0128140453
Category : Technology & Engineering
Languages : en
Pages : 2217
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Book Description
Encyclopedia of Food Chemistry, Three Volume Set is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reactions, process derived contaminants, and the detection of economically-motivated food adulteration. The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics. Offers readers a comprehensive understanding of food chemistry and the various connections between the sub-topics Provides an authoritative introduction for non-specialists and readers from undergraduate levels and upwards Meticulously organized, with articles structured logically based on the various elements of food chemistry
