Please use this identifier to cite or link to this item:
http://localhost:8080/xmlui/handle/123456789/1861| Title: | Introduction to herbs and spices: medicinal uses and sustainable production |
| Authors: | Peter, K V Babu, K Nirmal |
| Keywords: | acids alcoholic beverages alkaloids anthraquinones antioxidant and antimicrobial properties biosafety bitters colouring agents cosmetics coumarines flavones pharmaceuticals resins saponins spices tannins volatile oils |
| Issue Date: | 2012 |
| Citation: | 2012Handbook of Herbs and Spices: Second Edition 2, pp. 1-16 2012 |
| Abstract: | The introductory chapter contains a brief history of herbs and spices, including cultivation, trade and uses. The cultivation requirements of important herbal spices are discussed, as well as uses of herbs and spices in food and beverages, perfumes and cosmetics, and medicinal and nutraceutical uses. The important flavour compounds ill major culinary and herbal spices are considered. Other topics discussed in this chapter arc antioxidants isolated from herbs and spices, active plant constituents and the molecular phytopharmacology of a few herbs and spices. It also deals with biosafety and efficacy issues from a phytochemical perspective. |
| URI: | http://hdl.handle.net/123456789/1861 |
| Appears in Collections: | CROP PRODUCTION |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.