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Full Description
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.
Contents
1. Overview of natural products in nutraceutical industry
2. Curcuma longa
3. Zingiber Officinale
4. Boswellia Serrata
5. Piper Nigrum
6. Ocimum Sanctum
7. Moringa Oleifera
8. Galangal
9. Bacoppa Monnieri
10. Trigonella foenum-graecum
11. Withania Somnifera
12. Centella Asiatica
13. Rosmarinus Officinalis
14. Punica Granatum
15. Garcinia cambogia
16. Camellia sinensis
17. Ferula asafetida
18. Asparagus racemosus
19. Cinnamon/Cassia
20. Regulatory aspects of global nutraceuticals and functional foods for the utilization of herbs and spices - An insight
21. Current trends and technologies in nutraceutical industry
22. Future prospective of nutraceutical and functional foods with herbs and spices
