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Preface; Contents; About the Authors; Chapter 1: Pakistan and Pakistani Himalayas; 1.1 Pakistan; 1.1.1 Geo-Climate; 1.1.2 Physiography; 1.1.3 Biodiversity; 1.1.4 Eco-Regions; 1.1.5 Agro-Ecological Zones; 1.1.6 Forest Types; 1.1.6.1 Tropical Forests; Tropical Littoral and Swamp Forests; Tropical Dry Deciduous Forests; Tropical Thorn Forests; 1.1.6.2 Montane Subtropical Forests; Sub-Tropical Broad-Leaved Evergreen Forests; Sub-Tropical Chir Pine Forests; 1.1.6.3 Montane Temperate Forests; Himalayan Moist Temperate Forests; Himalayan Dry Temperate Forests; 1.1.6.4 Sub-Alpine Forests
1.1.6.5 Alpine Scrubs and Pastures1.1.6.6 Cold Deserts; 1.2 Himalayas in Pakistan; 1.2.1 Himalaya Range; 1.2.1.1 The Sub-Outer or Siwalik Himalayas; 1.2.1.2 The Lesser or Middle Himalayas; 1.2.1.3 The Central or Great Himalayas; 1.2.2 Climate; 1.2.2.1 Rainfall and Snowfall; 1.2.2.2 Temperature; 1.2.3 Hydrology; 1.2.4 Geology; 1.2.4.1 The Inner or Hazara Zone; 1.2.4.2 The Outer or Kalachita Zone; 1.2.5 Soil; 1.2.5.1 Alluvial Soils; 1.2.5.2 Lateritic Soils; 1.2.5.3 Piedmont or Foothills Soils; 1.2.5.4 Montane Soils; 1.2.5.5 Skeletal Soils; 1.2.6 Vegetation; 1.2.7 Fauna; References
Chapter 2: Ethnobotany and Ethnomedicine2.1 Ethnobotany; 2.1.1 History; 2.1.2 Definition; 2.1.3 Aims of the Ethnobotany; 2.1.4 Significance; 2.1.5 Future Prospects; 2.1.6 Ethnobotany of Wild Food Resources; 2.1.7 Socio-Economic Consequence of Wild Food Resources; 2.2 Ethnomedicines; 2.2.1 History; 2.2.2 Ethnomedicinal Value of Wild Food Resources; References; Chapter 3: Phytochemicals and Nutraceuticals; 3.1 Phytochemistry: Historical Perspective; 3.2 Classification and Significance of Phytochemicals; 3.2.1 Phenolic Compounds; 3.2.2 Polyphenols; 3.2.3 Flavonoids; 3.2.4 Flavonols
3.2.5 Vitamins3.2.6 Phytoestrogens; 3.2.7 Carotenoids; 3.2.8 Alkaloids; 3.2.9 Glycosides; 3.3 Plant-Based Nutrients; 3.3.1 Carbohydrates; 3.3.2 Proteins; 3.3.3 Lipids; 3.3.4 Minerals and Trace Elements; 3.4 Significance of Essential and Toxic Metals; 3.4.1 Calcium; 3.4.2 Cadmium; 3.4.3 Chromium; 3.4.4 Cobalt; 3.4.5 Copper; 3.4.6 Iron; 3.4.7 Potassium; 3.4.8 Magnesium; 3.4.9 Manganese; 3.4.10 Sodium; 3.4.11 Lead; 3.4.12 Zinc; 3.5 Nutraceuticals in Plants; 3.6 Free Radicals; 3.6.1 Formation of Reactive Oxygen Species; 3.6.2 Types and Structures of Free Radicals; 3.6.2.1 Superoxide Anion
3.6.2.2 Peroxide (Hydrogen Peroxide)3.6.2.3 Hydroxyl Radical; 3.6.2.4 Singlet Oxygen; 3.6.3 Biological Effects of Free Radicals; 3.7 Antioxidants; 3.7.1 Non-enzymatic Antioxidants; 3.7.1.1 Vitamin A and Carotenoids; 3.7.1.2 Vitamin C; 3.7.1.3 Vitamin E; 3.7.1.4 Polyphenols and Flavonoids; 3.7.1.5 Lycopene; 3.7.1.6 Lutein; 3.7.2 Enzymatic Antioxidants; 3.7.2.1 Superoxide Dismutases; 3.7.2.2 Catalase; 3.7.2.3 Glutathione Peroxidase; 3.8 Pro-Oxidant Activities; 3.9 Contamination of the Vegetables; 3.9.1 Organic Pollutants; 3.9.2 Antibiotics; 3.9.3 Nitrate Ion; 3.9.4 Heavy Metals; References
1.1.6.5 Alpine Scrubs and Pastures1.1.6.6 Cold Deserts; 1.2 Himalayas in Pakistan; 1.2.1 Himalaya Range; 1.2.1.1 The Sub-Outer or Siwalik Himalayas; 1.2.1.2 The Lesser or Middle Himalayas; 1.2.1.3 The Central or Great Himalayas; 1.2.2 Climate; 1.2.2.1 Rainfall and Snowfall; 1.2.2.2 Temperature; 1.2.3 Hydrology; 1.2.4 Geology; 1.2.4.1 The Inner or Hazara Zone; 1.2.4.2 The Outer or Kalachita Zone; 1.2.5 Soil; 1.2.5.1 Alluvial Soils; 1.2.5.2 Lateritic Soils; 1.2.5.3 Piedmont or Foothills Soils; 1.2.5.4 Montane Soils; 1.2.5.5 Skeletal Soils; 1.2.6 Vegetation; 1.2.7 Fauna; References
Chapter 2: Ethnobotany and Ethnomedicine2.1 Ethnobotany; 2.1.1 History; 2.1.2 Definition; 2.1.3 Aims of the Ethnobotany; 2.1.4 Significance; 2.1.5 Future Prospects; 2.1.6 Ethnobotany of Wild Food Resources; 2.1.7 Socio-Economic Consequence of Wild Food Resources; 2.2 Ethnomedicines; 2.2.1 History; 2.2.2 Ethnomedicinal Value of Wild Food Resources; References; Chapter 3: Phytochemicals and Nutraceuticals; 3.1 Phytochemistry: Historical Perspective; 3.2 Classification and Significance of Phytochemicals; 3.2.1 Phenolic Compounds; 3.2.2 Polyphenols; 3.2.3 Flavonoids; 3.2.4 Flavonols
3.2.5 Vitamins3.2.6 Phytoestrogens; 3.2.7 Carotenoids; 3.2.8 Alkaloids; 3.2.9 Glycosides; 3.3 Plant-Based Nutrients; 3.3.1 Carbohydrates; 3.3.2 Proteins; 3.3.3 Lipids; 3.3.4 Minerals and Trace Elements; 3.4 Significance of Essential and Toxic Metals; 3.4.1 Calcium; 3.4.2 Cadmium; 3.4.3 Chromium; 3.4.4 Cobalt; 3.4.5 Copper; 3.4.6 Iron; 3.4.7 Potassium; 3.4.8 Magnesium; 3.4.9 Manganese; 3.4.10 Sodium; 3.4.11 Lead; 3.4.12 Zinc; 3.5 Nutraceuticals in Plants; 3.6 Free Radicals; 3.6.1 Formation of Reactive Oxygen Species; 3.6.2 Types and Structures of Free Radicals; 3.6.2.1 Superoxide Anion
3.6.2.2 Peroxide (Hydrogen Peroxide)3.6.2.3 Hydroxyl Radical; 3.6.2.4 Singlet Oxygen; 3.6.3 Biological Effects of Free Radicals; 3.7 Antioxidants; 3.7.1 Non-enzymatic Antioxidants; 3.7.1.1 Vitamin A and Carotenoids; 3.7.1.2 Vitamin C; 3.7.1.3 Vitamin E; 3.7.1.4 Polyphenols and Flavonoids; 3.7.1.5 Lycopene; 3.7.1.6 Lutein; 3.7.2 Enzymatic Antioxidants; 3.7.2.1 Superoxide Dismutases; 3.7.2.2 Catalase; 3.7.2.3 Glutathione Peroxidase; 3.8 Pro-Oxidant Activities; 3.9 Contamination of the Vegetables; 3.9.1 Organic Pollutants; 3.9.2 Antibiotics; 3.9.3 Nitrate Ion; 3.9.4 Heavy Metals; References