Medicinal Spice and Condiment Crops

Spices are used in small quantities to add flavor, aroma, color, and texture in food preparation. However, spices and condiments have also been recognized as having medicinal value. They have been used traditionally as curative and preventive agents, the bioactive compounds obtained from these plants are used in herbal drug formulations in modern times. Medicinal Spice and Condiment Crops provides a comprehensive overview on the medicinal properties of spices and condiments with focus on various phytochemicals derived from them.

KEY FEATURES:

Examines spices and condiments with respect to their biology, diversity, distribution, and pharmacological values
Explores the scientific validations of the therapeutic potentials of spice and condiment plant species
Discusses the bioactive agents involved in alleviating symptoms of cardiovascular disease, cancer, diabetes, ulcers, skin disorders, and neurodegenerative diseases
Explains specific medicinal features of spice and condiment-producing plant species inspiring research, discovery, and safe herbal drug formulation
A volume in the Exploring Medicinal Plants series, this book is useful for plant scientists, economic botanists, those who work with herbal and complementary medicine, as well as people working in the pharmaceutical industry.