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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
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