Medicinal Spice and Condiment Crops

<p>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. <i>Medicinal Spice and Condiment Crops</i> provides a comprehensive overview on the medicinal properties of spices and condiments with focus on various phytochemicals derived from them.</p><p>KEY FEATURES:</p><ul> <li>Examines spices and condiments with respect to their biology diversity distribution and pharmacological values</li> <li>Explores the scientific validations of the therapeutic potentials of spice and condiment plant species</li> <li>Discusses the bioactive agents involved in alleviating symptoms of cardiovascular disease cancer diabetes ulcers skin disorders and neurodegenerative diseases</li> <li>Explains specific medicinal features of spice and condiment-producing plant species inspiring research discovery and safe herbal drug formulation</li> </ul><p>A volume in the <i>Exploring Medicinal Plants</i> 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.</p>