Culinary herbs and spices : a global guide

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.

Saved in:
Bibliographic Details
Main Author Opara, Elizabeth I. (Author)
Other Authors Chohan, Magali
Format Electronic eBook
LanguageEnglish
Published [S.l.] : Royal Society of Chemistry, 2021.
Subjects
Herbs > Encyclopedias.
Herbs > Therapeutic use > Encyclopedias.
Spices > Encyclopedias.
Spices > Therapeutic use > Encyclopedias.
elektronické knihy
electronic books
Online AccessFull text
ISBN9781839163258
1839163259
9781839164446
1839164441
1839161566
9781839161568
Physical Description1 online resource

Cover

Table of 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

Similar Items