Antioxidant Properties of Spices, Herbs and Other Sources

Antioxidant Properties of Spices, Herbs and Other Sources

Author: Denys J. Charles

Publisher: Springer Science & Business Media

Published: 2012-11-27

Total Pages: 589

ISBN-13: 1461443105

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The scientific world and modern society today is experiencing the dawning of an era of herbal medicine. Extensive research has shown that aromatic plants are important anti-inflammatory, antioxidant, anti aging and immune boosting delectable foods, with the magic and miracle to boost our immune system providing us with extended and an improved quality of life. Apart from making bland recipes into welcoming or interesting victories, herbs and spices have stirred the minds of the research community to look deeper into its active components from a functional perspective. It is essential to present the scientific and medicinal aspect of herbs and spices together with the analysis of constituents, its medicinal application, toxicology and its physiological effects. Herbs and spices with high levels of antioxidants are in great demand as they tend to promote health and prevent diseases naturally assuring increased safety and reliability for consumers. Herbs and spices are not only known for taste and flavor, but today research has opened up a new realm in which the antioxidant properties of these aromatic plants provide preservation for foods and health benefits for consumers who look forward to concrete scientific research to guide them further and explore herbal medicine. The aim of this book is to create awareness in society about the reliability of medicinal properties of certain herbs and spices through scientific and scholarly research.


Book Synopsis Antioxidant Properties of Spices, Herbs and Other Sources by : Denys J. Charles

Download or read book Antioxidant Properties of Spices, Herbs and Other Sources written by Denys J. Charles and published by Springer Science & Business Media. This book was released on 2012-11-27 with total page 589 pages. Available in PDF, EPUB and Kindle. Book excerpt: The scientific world and modern society today is experiencing the dawning of an era of herbal medicine. Extensive research has shown that aromatic plants are important anti-inflammatory, antioxidant, anti aging and immune boosting delectable foods, with the magic and miracle to boost our immune system providing us with extended and an improved quality of life. Apart from making bland recipes into welcoming or interesting victories, herbs and spices have stirred the minds of the research community to look deeper into its active components from a functional perspective. It is essential to present the scientific and medicinal aspect of herbs and spices together with the analysis of constituents, its medicinal application, toxicology and its physiological effects. Herbs and spices with high levels of antioxidants are in great demand as they tend to promote health and prevent diseases naturally assuring increased safety and reliability for consumers. Herbs and spices are not only known for taste and flavor, but today research has opened up a new realm in which the antioxidant properties of these aromatic plants provide preservation for foods and health benefits for consumers who look forward to concrete scientific research to guide them further and explore herbal medicine. The aim of this book is to create awareness in society about the reliability of medicinal properties of certain herbs and spices through scientific and scholarly research.

Antioxidant Properties of Spices, Herbs and Other Sources

Antioxidant Properties of Spices, Herbs and Other Sources

Author: Denys J. Charles

Publisher: Springer

Published: 2014-12-13

Total Pages: 0

ISBN-13: 9781489994783

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The scientific world and modern society today is experiencing the dawning of an era of herbal medicine. Extensive research has shown that aromatic plants are important anti-inflammatory, antioxidant, anti aging and immune boosting delectable foods, with the magic and miracle to boost our immune system providing us with extended and an improved quality of life. Apart from making bland recipes into welcoming or interesting victories, herbs and spices have stirred the minds of the research community to look deeper into its active components from a functional perspective. It is essential to present the scientific and medicinal aspect of herbs and spices together with the analysis of constituents, its medicinal application, toxicology and its physiological effects. Herbs and spices with high levels of antioxidants are in great demand as they tend to promote health and prevent diseases naturally assuring increased safety and reliability for consumers. Herbs and spices are not only known for taste and flavor, but today research has opened up a new realm in which the antioxidant properties of these aromatic plants provide preservation for foods and health benefits for consumers who look forward to concrete scientific research to guide them further and explore herbal medicine. The aim of this book is to create awareness in society about the reliability of medicinal properties of certain herbs and spices through scientific and scholarly research.


Book Synopsis Antioxidant Properties of Spices, Herbs and Other Sources by : Denys J. Charles

Download or read book Antioxidant Properties of Spices, Herbs and Other Sources written by Denys J. Charles and published by Springer. This book was released on 2014-12-13 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The scientific world and modern society today is experiencing the dawning of an era of herbal medicine. Extensive research has shown that aromatic plants are important anti-inflammatory, antioxidant, anti aging and immune boosting delectable foods, with the magic and miracle to boost our immune system providing us with extended and an improved quality of life. Apart from making bland recipes into welcoming or interesting victories, herbs and spices have stirred the minds of the research community to look deeper into its active components from a functional perspective. It is essential to present the scientific and medicinal aspect of herbs and spices together with the analysis of constituents, its medicinal application, toxicology and its physiological effects. Herbs and spices with high levels of antioxidants are in great demand as they tend to promote health and prevent diseases naturally assuring increased safety and reliability for consumers. Herbs and spices are not only known for taste and flavor, but today research has opened up a new realm in which the antioxidant properties of these aromatic plants provide preservation for foods and health benefits for consumers who look forward to concrete scientific research to guide them further and explore herbal medicine. The aim of this book is to create awareness in society about the reliability of medicinal properties of certain herbs and spices through scientific and scholarly research.

Antioxidant Properties of Spices, Herbs and Other Sources

Antioxidant Properties of Spices, Herbs and Other Sources

Author: Denys J. Charles

Publisher: Springer

Published: 2012-11-21

Total Pages: 0

ISBN-13: 9781461443094

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The scientific world and modern society today is experiencing the dawning of an era of herbal medicine. Extensive research has shown that aromatic plants are important anti-inflammatory, antioxidant, anti aging and immune boosting delectable foods, with the magic and miracle to boost our immune system providing us with extended and an improved quality of life. Apart from making bland recipes into welcoming or interesting victories, herbs and spices have stirred the minds of the research community to look deeper into its active components from a functional perspective. It is essential to present the scientific and medicinal aspect of herbs and spices together with the analysis of constituents, its medicinal application, toxicology and its physiological effects. Herbs and spices with high levels of antioxidants are in great demand as they tend to promote health and prevent diseases naturally assuring increased safety and reliability for consumers. Herbs and spices are not only known for taste and flavor, but today research has opened up a new realm in which the antioxidant properties of these aromatic plants provide preservation for foods and health benefits for consumers who look forward to concrete scientific research to guide them further and explore herbal medicine. The aim of this book is to create awareness in society about the reliability of medicinal properties of certain herbs and spices through scientific and scholarly research.


Book Synopsis Antioxidant Properties of Spices, Herbs and Other Sources by : Denys J. Charles

Download or read book Antioxidant Properties of Spices, Herbs and Other Sources written by Denys J. Charles and published by Springer. This book was released on 2012-11-21 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The scientific world and modern society today is experiencing the dawning of an era of herbal medicine. Extensive research has shown that aromatic plants are important anti-inflammatory, antioxidant, anti aging and immune boosting delectable foods, with the magic and miracle to boost our immune system providing us with extended and an improved quality of life. Apart from making bland recipes into welcoming or interesting victories, herbs and spices have stirred the minds of the research community to look deeper into its active components from a functional perspective. It is essential to present the scientific and medicinal aspect of herbs and spices together with the analysis of constituents, its medicinal application, toxicology and its physiological effects. Herbs and spices with high levels of antioxidants are in great demand as they tend to promote health and prevent diseases naturally assuring increased safety and reliability for consumers. Herbs and spices are not only known for taste and flavor, but today research has opened up a new realm in which the antioxidant properties of these aromatic plants provide preservation for foods and health benefits for consumers who look forward to concrete scientific research to guide them further and explore herbal medicine. The aim of this book is to create awareness in society about the reliability of medicinal properties of certain herbs and spices through scientific and scholarly research.

Antioxidant Properties of Spices, Herbs and Other Sources

Antioxidant Properties of Spices, Herbs and Other Sources

Author: Springer

Publisher:

Published: 2012-11-26

Total Pages: 620

ISBN-13: 9781461443117

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Book Synopsis Antioxidant Properties of Spices, Herbs and Other Sources by : Springer

Download or read book Antioxidant Properties of Spices, Herbs and Other Sources written by Springer and published by . This book was released on 2012-11-26 with total page 620 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Oxidative Stress and Chronic Degenerative Diseases

Oxidative Stress and Chronic Degenerative Diseases

Author: Jose Antonio Morales-Gonzalez

Publisher: BoD – Books on Demand

Published: 2013-05-22

Total Pages: 516

ISBN-13: 953511123X

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This work responds to the need to find, in a sole document, the affect of oxidative stress at different levels, as well as treatment with antioxidants to revert and diminish the damage. Oxidative Stress and Chronic Degenerative Diseases - a Role for Antioxidants is written for health professionals by researchers at diverse educative institutions (Mexico, Brazil, USA, Spain, Australia, and Slovenia). I would like to underscore that of the 19 chapters, 14 are by Mexican researchers, which demonstrates the commitment of Mexican institutions to academic life and to the prevention and treatment of chronic degenerative diseases.


Book Synopsis Oxidative Stress and Chronic Degenerative Diseases by : Jose Antonio Morales-Gonzalez

Download or read book Oxidative Stress and Chronic Degenerative Diseases written by Jose Antonio Morales-Gonzalez and published by BoD – Books on Demand. This book was released on 2013-05-22 with total page 516 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work responds to the need to find, in a sole document, the affect of oxidative stress at different levels, as well as treatment with antioxidants to revert and diminish the damage. Oxidative Stress and Chronic Degenerative Diseases - a Role for Antioxidants is written for health professionals by researchers at diverse educative institutions (Mexico, Brazil, USA, Spain, Australia, and Slovenia). I would like to underscore that of the 19 chapters, 14 are by Mexican researchers, which demonstrates the commitment of Mexican institutions to academic life and to the prevention and treatment of chronic degenerative diseases.

Herbs, Spices and Medicinal Plants

Herbs, Spices and Medicinal Plants

Author: Mohammad B. Hossain

Publisher: John Wiley & Sons

Published: 2020-10-05

Total Pages: 400

ISBN-13: 1119036615

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The latest research on the health benefits and optimal processing technologies of herbs and spices This book provides a comprehensive overview of the health benefits, analytical techniques used, and effects of processing upon the physicochemical properties of herbs and spices. Presented in three parts, it opens with a section on the technological and health benefits of herbs and spices. The second part reviews the effect of classical and novel processing techniques on the properties of herbs/spices. The third section examines extraction techniques and analytical methodologies used for herbs and spices. Filled with contributions from experts in academia and industry, Herbs, Spices and Medicinal Plants: Processing, Health Benefits and Safety offers chapters covering thermal and non-thermal processing of herbs and spices, recent developments in high-quality drying of herbs and spices, conventional and novel techniques for extracting bioactive compounds from herbs and spices, and approaches to analytical techniques. It also examines purification and isolation techniques for enriching bioactive phytochemicals, medicinal properties of herbs and spices, synergy in whole-plant medicine, potential applications of polyphenols from herbs and spices in dairy products, biotic and abiotic safety concerns, and adverse human health effects and regulation of metal contaminants in terrestrial plant-derived food and phytopharmaceuticals. Covers the emerging health benefits of herbs and spices, including their use as anti-diabetics, anti-inflammatories, and anti-oxidants Reviews the effect of classical and novel processing techniques on the properties of herbs and spices Features informed perspectives from noted academics and professionals in the industry Part of Wiley's new IFST Advances in Food Science series Herbs, Spices and Medicinal Plants is an important book for companies, research institutions, and universities active in the areas of food processing and the agri-food environment. It will appeal to food scientists and engineers, environmentalists, and food regulatory agencies.


Book Synopsis Herbs, Spices and Medicinal Plants by : Mohammad B. Hossain

Download or read book Herbs, Spices and Medicinal Plants written by Mohammad B. Hossain and published by John Wiley & Sons. This book was released on 2020-10-05 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: The latest research on the health benefits and optimal processing technologies of herbs and spices This book provides a comprehensive overview of the health benefits, analytical techniques used, and effects of processing upon the physicochemical properties of herbs and spices. Presented in three parts, it opens with a section on the technological and health benefits of herbs and spices. The second part reviews the effect of classical and novel processing techniques on the properties of herbs/spices. The third section examines extraction techniques and analytical methodologies used for herbs and spices. Filled with contributions from experts in academia and industry, Herbs, Spices and Medicinal Plants: Processing, Health Benefits and Safety offers chapters covering thermal and non-thermal processing of herbs and spices, recent developments in high-quality drying of herbs and spices, conventional and novel techniques for extracting bioactive compounds from herbs and spices, and approaches to analytical techniques. It also examines purification and isolation techniques for enriching bioactive phytochemicals, medicinal properties of herbs and spices, synergy in whole-plant medicine, potential applications of polyphenols from herbs and spices in dairy products, biotic and abiotic safety concerns, and adverse human health effects and regulation of metal contaminants in terrestrial plant-derived food and phytopharmaceuticals. Covers the emerging health benefits of herbs and spices, including their use as anti-diabetics, anti-inflammatories, and anti-oxidants Reviews the effect of classical and novel processing techniques on the properties of herbs and spices Features informed perspectives from noted academics and professionals in the industry Part of Wiley's new IFST Advances in Food Science series Herbs, Spices and Medicinal Plants is an important book for companies, research institutions, and universities active in the areas of food processing and the agri-food environment. It will appeal to food scientists and engineers, environmentalists, and food regulatory agencies.

Herbal Medicine

Herbal Medicine

Author: Iris F. F. Benzie

Publisher: CRC Press

Published: 2011-03-28

Total Pages: 500

ISBN-13: 1439807167

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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


Book Synopsis Herbal Medicine by : Iris F. F. Benzie

Download or read book Herbal Medicine written by Iris F. F. Benzie and published by CRC Press. This book was released on 2011-03-28 with total page 500 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Antioxidants in Foods and Its Applications

Antioxidants in Foods and Its Applications

Author: Emad Shalaby

Publisher: BoD – Books on Demand

Published: 2018-07-11

Total Pages: 180

ISBN-13: 178923378X

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Free radicals are atoms or molecules containing unpaired electrons. Damage occurs when the free radical encounters another molecule and seeks to find another electron to pair its unpaired electron. Free radicals can cause mutation in different biological compounds such as protein, nucleic acids, and lipids, and the damage caused by the free radicals lead to various diseases (cancer, cardiovascular disease, aging, etc.). Antioxidants are helpful in reducing and preventing damage from free radical reactions because of their ability to donate electrons, which neutralize the radical without forming another. Ascorbic acid, for example, can lose an electron to a free radical and remain stable itself by passing its unstable electron around the antioxidant molecule. Unfortunately, new data indicate that the synthetic antioxidants used in the industry could have carcinogenic effects on human cells, thus fueling an intense search for new, natural, and efficient antioxidants. Therefore, the current book discusses the role and source of antioxidant compounds in nutrition and diets. Also, the current book includes nine chapters contributed by experts around the world, and the chapters are categorized into two sections: "Antioxidant Compounds and Biological Activities" and "Natural Antioxidants and Applications."


Book Synopsis Antioxidants in Foods and Its Applications by : Emad Shalaby

Download or read book Antioxidants in Foods and Its Applications written by Emad Shalaby and published by BoD – Books on Demand. This book was released on 2018-07-11 with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt: Free radicals are atoms or molecules containing unpaired electrons. Damage occurs when the free radical encounters another molecule and seeks to find another electron to pair its unpaired electron. Free radicals can cause mutation in different biological compounds such as protein, nucleic acids, and lipids, and the damage caused by the free radicals lead to various diseases (cancer, cardiovascular disease, aging, etc.). Antioxidants are helpful in reducing and preventing damage from free radical reactions because of their ability to donate electrons, which neutralize the radical without forming another. Ascorbic acid, for example, can lose an electron to a free radical and remain stable itself by passing its unstable electron around the antioxidant molecule. Unfortunately, new data indicate that the synthetic antioxidants used in the industry could have carcinogenic effects on human cells, thus fueling an intense search for new, natural, and efficient antioxidants. Therefore, the current book discusses the role and source of antioxidant compounds in nutrition and diets. Also, the current book includes nine chapters contributed by experts around the world, and the chapters are categorized into two sections: "Antioxidant Compounds and Biological Activities" and "Natural Antioxidants and Applications."

Oxidation in Foods and Beverages and Antioxidant Applications

Oxidation in Foods and Beverages and Antioxidant Applications

Author: E Decker

Publisher: Woodhead Publishing

Published: 2016-08-19

Total Pages: 0

ISBN-13: 9780081014578

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Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthy compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants are of much interest. The two volumes of Oxidation in foods and beverages and antioxidant applications review food quality deterioration due to oxidation and methods for its control. The second volume reviews problems associated with oxidation and its management in different industry sectors. Part one focuses on animal products, with chapters on the oxidation and protection of red meat, poultry, fish and dairy products. The oxidation of fish oils and foods enriched with omega-3 polyunsaturated fatty acids is also covered. Part two reviews oxidation in plant-based foods and beverages, including edible oils, fruit and vegetables, beer and wine. Oxidation of fried products and emulsion-based foods is also discussed. Final chapters examine encapsulation to inhibit lipid oxidation and antioxidant active packaging and edible films. With its distinguished international team of editors and contributors, the two volumes of Oxidation in foods and beverages and antioxidant applications is standard references for R&D and QA professionals in the food industry, as well as academic researchers interested in food quality.


Book Synopsis Oxidation in Foods and Beverages and Antioxidant Applications by : E Decker

Download or read book Oxidation in Foods and Beverages and Antioxidant Applications written by E Decker and published by Woodhead Publishing. This book was released on 2016-08-19 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthy compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants are of much interest. The two volumes of Oxidation in foods and beverages and antioxidant applications review food quality deterioration due to oxidation and methods for its control. The second volume reviews problems associated with oxidation and its management in different industry sectors. Part one focuses on animal products, with chapters on the oxidation and protection of red meat, poultry, fish and dairy products. The oxidation of fish oils and foods enriched with omega-3 polyunsaturated fatty acids is also covered. Part two reviews oxidation in plant-based foods and beverages, including edible oils, fruit and vegetables, beer and wine. Oxidation of fried products and emulsion-based foods is also discussed. Final chapters examine encapsulation to inhibit lipid oxidation and antioxidant active packaging and edible films. With its distinguished international team of editors and contributors, the two volumes of Oxidation in foods and beverages and antioxidant applications is standard references for R&D and QA professionals in the food industry, as well as academic researchers interested in food quality.

Culinary Herbs and Spices

Culinary Herbs and Spices

Author: Elizabeth I Opara

Publisher: Royal Society of Chemistry

Published: 2021-07-30

Total Pages: 647

ISBN-13: 1839163259

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Culinary herbs and spices have been recognised globally for their dietary and medicinal uses for centuries. A growing body of research is acknowledging their health-promoting properties as well as their therapeutic potential with reference to a number of chronic non-communicable diseases including cancer and type 2 diabetes. 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. For each culinary herb or spice the following is covered: origin and history of use, including their use in food preservation and for medicinal purposes; nutritional composition; chemistry; sensory properties; adulteration; current and emerging research concerning their bioactive properties and their health promoting and therapeutic potential; safety; and adverse effects. The book is a central source of information for those who have a general interest in these foods, are studying plant and food science and nutrition, and who practice or have an interest in the culinary arts.


Book Synopsis Culinary Herbs and Spices by : Elizabeth I Opara

Download or read book Culinary Herbs and Spices written by Elizabeth I Opara and published by Royal Society of Chemistry. This book was released on 2021-07-30 with total page 647 pages. Available in PDF, EPUB and Kindle. Book excerpt: Culinary herbs and spices have been recognised globally for their dietary and medicinal uses for centuries. A growing body of research is acknowledging their health-promoting properties as well as their therapeutic potential with reference to a number of chronic non-communicable diseases including cancer and type 2 diabetes. 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. For each culinary herb or spice the following is covered: origin and history of use, including their use in food preservation and for medicinal purposes; nutritional composition; chemistry; sensory properties; adulteration; current and emerging research concerning their bioactive properties and their health promoting and therapeutic potential; safety; and adverse effects. The book is a central source of information for those who have a general interest in these foods, are studying plant and food science and nutrition, and who practice or have an interest in the culinary arts.