Herbs, Spices and Their Roles in Nutraceuticals and Functional Foods

Herbs, Spices and Their Roles in Nutraceuticals and Functional Foods is a comprehensive resource that covers the pharmacological activities of key ingredients such as Curcuma longa, Piper Nigrum, and Trigonella foenum-graecum.

Format: Paperback / softback
Length: 406 pages
Publication date: 25 November 2022
Publisher: Elsevier Science & Technology

Herbs, Spices, and Their Roles in Nutraceuticals and Functional Foods provides a comprehensive overview of the diverse pharmacological activities associated with herbs and spices. This book delves into the intricate mechanisms and formulations employed in the food industry, offering detailed insights into key ingredients such as Curcuma longa, Piper Nigrum, and Trigonella foenum-graecum. Contributors from around the world contribute their latest research and advancements, ensuring that readers stay up-to-date with the latest developments in this field.

For scientists seeking to unravel the fundamental mechanisms behind the bioactive compounds found in herbs and spices, this book is an essential resource. The extensive research into new bioactive compounds has led to a growing interest in these natural products, as they offer potential health benefits and therapeutic properties.

The pharmacological activities of herbs and spices are diverse and multifaceted, encompassing various biological pathways and mechanisms. These include antioxidant, anti-inflammatory, antimicrobial, and cardioprotective effects, among others. By understanding these activities, researchers can develop novel formulations and applications that harness the potential of these natural ingredients for the benefit of human health.

In addition to their pharmacological properties, herbs and spices also play a significant role in food flavor and aroma. They can enhance the taste and aroma of foods, making them more appealing to consumers. This is particularly important in the food industry, where the sensory experience is crucial for consumer satisfaction.

The book's chapters are organized in a logical and accessible manner, making it easy for readers to navigate and gain a deeper understanding of the subject matter. Each chapter focuses on a specific key ingredient, providing a comprehensive overview of its pharmacological activities, mechanisms, and applications. The contributions of various researchers and experts in the field are highlighted, ensuring that readers receive a well-rounded perspective on the topic.

Furthermore, Herbs, Spices, and Their Roles in Nutraceuticals and Functional Foods addresses the challenges and opportunities associated with using herbs and spices in the food industry. It discusses the regulatory framework, quality control, and safety considerations that need to be taken into account when incorporating these ingredients into products. This book provides valuable guidance for manufacturers, processors, and researchers who are interested in exploring the potential of herbs and spices in the development of nutraceuticals and functional foods.

In conclusion, Herbs, Spices, and Their Roles in Nutraceuticals and Functional Foods is a comprehensive and authoritative resource that provides a deep understanding of the pharmacological activities, mechanisms, and applications of herbs and spices. This book is essential for scientists, researchers, and industry professionals who are interested in exploring the potential of these natural ingredients in the development of nutraceuticals and functional foods. By leveraging the power of herbs and spices, we can enhance the health and well-being of individuals and contribute to a healthier and more sustainable food system.

Dimension: 229 x 152 (mm)
ISBN-13: 9780323907941