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Book Cover
E-book
Author Opara, Elizabeth I., author

Title Culinary herbs and spices : a global guide / Elizabeth I. Opara and Magali Chohan
Published [S.l.] : Royal Society of Chemistry, 2021

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Description 1 online resource
Contents Intro -- Half Title -- Title -- Copyright -- Preface -- Glossary -- Contents -- Chapter 1 An Introduction to Culinary Herbs and Spices: A Global Guide -- References -- Chapter 2 Allspice -- Jamaican Pepper, Pimenta, Newspice (Pimenta dioica, Pimenta officinalis Lindl) -- 2.1 Names -- 2.2 Taxonomy -- 2.3 Origin, Description and Adulteration -- 2.4 Historical and Current Uses -- 2.5 Chemistry, Nutrition and Food Science -- 2.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research -- 2.6.1 Antioxidant Properties
2.6.2 Glucose Lowering, Anti-diabetic and Lipid Lowering Properties -- 2.6.3 Chemopreventive/Anti-cancer Properties -- 2.6.4 Anti-platelet, Hypotensive and Antinociceptive/Analgesic Properties -- 2.6.5 Potential Use in Managing Menopausal Symptoms -- 2.6.6 Antimicrobial Properties -- 2.7 Safety and Adverse Effects -- References -- Chapter 3 Basil -- Sweet Basil, Common Basil, Thai Basil, Tropical Basil (Ocimum basilicum) -- 3.1 Names -- 3.2 Taxonomy -- 3.3 Origin, Description and Adulteration -- 3.4 Historical and Current Uses -- 3.5 Chemistry, Nutrition and Food Science
3.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research -- 3.6.1 Antioxidant Properties -- 3.6.2 Anti-inflammatory and Analgesic Properties -- 3.6.3 Glucose Lowering, Anti-diabetic and Lipid Lowering Properties -- 3.6.4 Cardiovascular Stimulatory and Cardioprotective Properties -- 3.6.5 Chemopreventive/Anti-cancer Properties -- 3.6.6 Hepatoprotective Properties -- 3.6.7 Anti-ulcerative Properties -- 3.6.8 Anxiolytic (Calming), Sedative, Hypnotic, Anti-convulsant, Anti-depressant-like, Memory Retaining/Enhancing Properties
3.6.9 Antimicrobial Properties -- 3.6.10 Anti-parasitic Activity -- 3.6.11 Effect on the Respiratory System -- 3.6.12 Effect on Wound Healing -- 3.6.13 Effect on Fertility -- 3.7 Safety and Adverse Effects -- References -- Chapter 4 Bay Leaf (Laurus nobilis) -- 4.1 Names -- 4.2 Taxonomy -- 4.3 Origin, Description and Adulteration -- 4.4 Historical and Current Uses -- 4.5 Chemistry, Nutrition and Food Science -- 4.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research -- 4.6.1 Antioxidant Properties -- 4.6.2 Anti-inflammatory Properties
4.6.3 Glucose Lowering, Anti-diabetic and Lipid Lowering Properties -- 4.6.4 Chemopreventive/Anti-cancer Properties -- 4.6.5 Hepatoprotective Properties -- 4.6.6 Anti-ulcer Properties -- 4.6.7 Anti-convulsant Properties -- 4.6.8 Antimicrobial Properties -- 4.6.9 Alcohol Lowering Properties -- 4.7 Safety and Adverse Effects -- References -- Chapter 5 Black Pepper (Piper nigrum L) -- 5.1 Names -- 5.2 Taxonomy -- 5.3 Origin, Description and Adulteration -- 5.4 Historical and Current Uses -- 5.5 Chemistry, Nutrition and Food Science
Summary The aim of this book is to bring together current knowledge of thirty of the most commonly used culinary herbs and spices globally in an accessible dictionary format
Subject Herbs -- Encyclopedias
Herbs -- Therapeutic use -- Encyclopedias
Spices -- Encyclopedias
Spices -- Therapeutic use -- Encyclopedias
Food & beverage technology.
Traditional medicine & herbal remedies.
HEALTH & FITNESS / Herbal Medications.
TECHNOLOGY & ENGINEERING / Food Science / General.
Herbs
Herbs -- Therapeutic use
Spices
Spices -- Therapeutic use
Genre/Form Encyclopedias
Form Electronic book
Author Chohan, Magali
ISBN 9781839163258
1839163259
9781839164446
1839164441