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Spices are one of the easiest ways to add functional foods to our diet. Every spice has its own set of culinary uses, medicinal and health benefits. Spices, which have long been the basis of traditional medicine in many countries, have also been the subject of study, particularly by the chemical, pharmaceutical, and food industries, because of their potential use for improving health. Both in vitro and in vivo studies have demonstrated how these substances act as antioxidants, digestive stimulants, and hypolipidemics and show antibacterial, anti-inflammatory, antiviral, and anticarcinogenic activities. These beneficial physiological effects may also have possible preventative applications in a variety of pathologies. Thus having so many secret folds of health benefits, they are complete functional foods. This monograph will be thoroughly focused on the biology, qualitative phytochemical studies, total phenoolics and antioxdidant potential of the four Indian spices: Kokum (Garcinia indica Choisy), Oregano (Origanum vulgare L.), Star Anise (Illicium verum Hook.f.) and Bay Leaf (Cinnamomum tamala (Buch.-Ham.) T.Nees & C.H.Eberm.
Nature offers us spices, which are a significant part of healthy and nutritious foods. The presence of abundant bioactive compounds in these spices makes them interesting from a scientific and health perspective. Extracts obtained from spice materials possess many health benefits and are rich sources of antioxidants, which suppress reactive oxygen species. Spice Bioactive Compounds: Properties, Applications, and Health Benefits collects such information together in one book, presenting all necessary features related to spices and their properties. Exploring the most recent research related to the extraction, isolation, encapsulation, identification, and characterization of bioactive compounds present in spices, this book also covers the health element of spices and its utilization as a treatment for various disorders. Key Features: Discusses about 14 different spices and their salient features Presents the novel technologies used in the extraction, isolation, and identification of bioactive compounds from spices Explores the utilization of spices for culinary use in food Industries such as the food and pharmaceutical industries have great interest in the use of bioactive compounds for the production of drugs and functional foods. Written by experts in their field, this book will be useful to anyone in either industry, as well as those who have an interest in the use of such bioactive compounds for the production of drugs and functional foods.
India is the largest producer and consumer of some important common spices. Major Indian spices include pepper, cardamom, ginger, turmeric and chilies. Commercial cultivation in India is undertaken on 27 spices besides the herbal spices. Spices and herbs are mostly used as seasonings to impart flavors, pungency, aroma and color in the food. In addition, spices enhances shelf life of the food by preventing and delaying the spoilage and by preserving the sensory attributes of food products. Spices contain several important phytochemicals like aromatic compounds, essential oils, phenolics and pigments which imparts characteristic flavor and aroma and gives a herbal appeal to the food and beverages and enhances their consumer acceptability. In addition the active components of these herbs and spices are endowed with tremendous functional properties and medicinal values providing several health benefits and immunity. The era of Covid-19 has seen spiked consumption of spices and herbs based health drinks and concoctions for providing these health benefits and immunity. The present chapter deals with the characteristics of some important Indian spices, their usages, active components present in them along with exploring their health benefits, functional and immunomodulant properties.
Though their usage greatly diminished at the dawn of the scientific area, Indian spices were traditional parts of healthcare for thousands of years. However, over the last decade, largely due to the growth in popularity of complementary and alternative medicine, spices have regained attention due to their physiological and functional benefits. By applying modern research methods to traditional remedies, it is possible to discover what made these spices such effective ailment treatments. Ethnopharmacological Investigation of Indian Spices is a collection of innovative research that analyzes the chemical properties and medical benefits of Indian spices in order to design new therapeutic drugs and for possible utility in the food industry. The book specifically examines the phytochemistry and biosynthetic pathway of active constituents of Indian spices. Highlighting a wide range of topics including pharmacology, antioxidant activity, and anti-cancer research, this book is ideally designed for pharmacologists, pharmacists, physicians, nutritionists, botanists, biotechnicians, biochemists, researchers, academicians, and students at the graduate and post-graduate levels interested in alternative healthcare.
Traditional uses of spices : an overview / Ajaikumar B. Kunnumakkara ... [et al.] -- Black pepper (Piper nigrum) and its bioactive compound, piperine / Krishnapura Srinivasan -- Cardamom (Elettaria cardamomum) and its active constituent, 1,8-cineole / Archana Sengupta and Shamee Bhattacharjee -- Molecular targets and health benefits of cinnamon / Kiran Panickar ... [et al.] -- Cloves (eugenol) / Yoshinori Kadoma ... [et al.] -- Coriander / Sanjeev Shukla and Sanjay Gupta -- Fenugreek (diosgenin) / Jayadev Raju and Chinthalapally V. Rao -- Diallyl sulfide from garlic / Girija Kuttan and Punathil Thejass -- Ginger (6-gingerol) / Nidhi Nigam, Jasmine George, and Yogeshwer Shukla -- Kalonji (thymoquinone) / Ahmed O. Kaseb and Abdel-Hafez A. Selim -- Kokum (garcinol) / Manoj K. Pandey, Ajaikumar B. Kunnumakkara, and Bharat B. Aggarwal -- Capsaicin : a hot spice in the chemoprevention of cancer / Joydeb Kumar Kundu and Young-Joon Surh -- Rosemary (rosmarinic acid) / Jongsung Lee ... [et al.] -- Mint and its constituents / Ajaikumar B. Kunnumakkara ... [et al.] -- Turmeric (curcumin) / Jen-Kun Lin and Shoei-Yn Lin Shiau.
In the last three decades, revolutionary achievements have taken place in nutraceutical and functional food research including the introduction of a number of cutting-edge dietary supplements supported by human clinical trials and strong patents. Novel manufacturing technologies including unique extraction processes, bioavailability improvements through delivery technologies such as nanotechnology, and innovative packaging have been critical steps for their successful positioning in the marketplace and consumer acceptance worldwide. Nonetheless, mixed messages have emerged from both the scientific community and the media concerning the potential benefits of foods and nutrients in the treatment and prevention of disease. This confusion, in addition to existing marketed products making questionable health claims, have led health practitioners and consumers to become skeptical about nutritional claims of new and emerging food products. Clinical Aspects of Functional Foods and Nutraceuticals provides an extensive overview of the clinical aspects of functional foods and nutraceuticals. It contains information on both nutritional challenges and potential health benefits of functional foods and nutraceuticals. In addition to exploring the underpinning science, the book also focuses on food innovation, functional foods in human health, food–drug interactions, functional foods in medicine, the seed-to-clinic approach, global regulatory frameworks, challenges, and future directions. The book provides an essential overview of the clinical aspects surrounding functional foods and nutraceuticals for key stakeholders, drawing links between areas of knowledge that are often isolated from each other. This form of knowledge integration will be essential for practice, especially for policy makers and administrators.
The Encyclopedia of Herbs and Spices provides comprehensive coverage of the taxonomy, botany, chemistry, functional properties, medicinal uses, culinary uses and safety issues relating to over 250 species of herbs and spices. These herbs and spices constitute an important agricultural commodity; many are traded globally and are indispensable for pharmaceuticals, flavouring foods and beverages, and in the perfumery and cosmetic industries. More recently, they are increasingly being identified as having high nutraceutical potential and important value in human healthcare. This encyclopedia is an excellent resource for researchers, students, growers and manufacturers, in the fields of horticulture, agriculture, botany, crop sciences, food science and pharmacognosy.

Agricultural programs

United States. Congress. House. Committee on Appropriations. Subcommittee on Agriculture, Rural Development, and Related Agencies

Published: 1979

Total Pages: 862


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Nature offers us spices, which are a significant part of healthy and nutritious foods. The presence of abundant bioactive compounds in these spices makes them interesting from a scientific and health perspective. Extracts obtained from spice materials possess many health benefits and are rich sources of antioxidants, which suppress reactive oxygen species. Spice Bioactive Compounds: Properties, Applications, and Health Benefits collects such information together in one book, presenting all necessary features related to spices and their properties. Exploring the most recent research related to the extraction, isolation, encapsulation, identification, and characterization of bioactive compounds present in spices, this book also covers the health element of spices and its utilization as a treatment for various disorders. Key Features: Discusses about 14 different spices and their salient features Presents the novel technologies used in the extraction, isolation, and identification of bioactive compounds from spices Explores the utilization of spices for culinary use in food Industries such as the food and pharmaceutical industries have great interest in the use of bioactive compounds for the production of drugs and functional foods. Written by experts in their field, this book will be useful to anyone in either industry, as well as those who have an interest in the use of such bioactive compounds for the production of drugs and functional foods.