03161nam 2200769Ia 450 991078367480332120231206225426.00-19-773332-80-19-029296-297866105022951-280-50229-01-4237-2642-11-282-36740-497866123674030-19-803528-41-4237-4041-6(CKB)1000000000245578(DLC)2009464297(StDuBDS)AH24085780(SSID)ssj0000153049(PQKBManifestationID)11162513(PQKBTitleCode)TC0000153049(PQKBWorkID)10393189(PQKB)10674215(SSID)ssj0000153048(PQKBManifestationID)12003362(PQKBTitleCode)TC0000153048(PQKBWorkID)10339794(PQKB)11335849(Au-PeEL)EBL271446(CaPaEBR)ebr10103661(CaONFJC)MIL236740(OCoLC)437173126(Au-PeEL)EBL2012812(OCoLC)559951782(Au-PeEL)EBL5121574(CaONFJC)MIL50229(OCoLC)1027190568(MiAaPQ)EBC271446(EXLCZ)99100000000024557820020213d2003 uy 0engur|||||||||||txtccrFaith in nation[electronic resource] exclusionary origins of nationalism /Anthony W. MarxNew York Oxford University Press20031 online resource (288 p.)Originally published: 2003.0-19-515482-7 0-19-518259-6 Includes bibliographical references (p. 239-249) and index.1. History and Arguments -- 2. Amassing State and Gathering Storm -- 3. Founding Exclusions -- 4. Interregnums of Coexistence and State-Building -- 5. Cohesion by Exclusion, Redux from Above -- 6. Superimposing Democratic Inclusion on Forgotten Exclusions -- 7. Angel of History and Patron Saint of Nationalism."In a startling departure from a historical consensus that has dominated views of nationalism for the past quarter century, Marx argues that European nationalism emerged ... in the early modern era, as a form of mass political engagement based on religious conflict, intolerance, and exclusion. Challenging the self-congratulatory genealogy of civic Western nationalism, Marx shows how state-builders attempted to create a sense of national solidarity to support their burgeoning authority. Key to this process was the transfer of power from local to central rulers; the most suitable vehicle for effecting this transfer was religion and fanatical passions."NationalismPhilosophyEuropeReligionNationalismPhilosophy.320.54/094Marx Anthony W658744MiAaPQMiAaPQMiAaPQBOOK9910783674803321Faith in nation1672850UNINA04898nam 2200601 a 450 991043781450332120200520144314.01-283-86497-51-4614-4310-510.1007/978-1-4614-4310-0(CKB)2550000000709388(EBL)1030815(OCoLC)824487130(SSID)ssj0000810418(PQKBManifestationID)11499140(PQKBTitleCode)TC0000810418(PQKBWorkID)10826986(PQKB)10615219(DE-He213)978-1-4614-4310-0(MiAaPQ)EBC1030815(PPN)168299852(EXLCZ)99255000000070938820121215d2013 uy 0engur|n|---|||||txtccrAntioxidant properties of spices, herbs and other sources /Denys J. Charles1st ed. 2013.New York Springer20131 online resource (588 p.)Description based upon print version of record.1-4899-9478-5 1-4614-4309-1 Includes bibliographical references and index.Part I. 1. Introduction -- 2. Antioxidant Assays -- 3. Natural Antioxidants -- 4. Sources of Natural Antioxidants and Their Activities -- Part II. 1. Ajowan -- 2. Allspice -- 3. Angelica -- 4. Anise -- 5. Anise Star -- 6. Asafoetida -- 7. Basil -- 8. Bay -- 9 -- Capsicum -- 10. Caraway -- 11. Cardamom -- 12. Celery Seed -- 13. Chervil -- 14. Chives -- 15. Cinnamon -- 16. Clove -- 17. Coriander -- 18. Cumin -- 19. Curry Leaf -- 20. Dill -- 21. Fennel -- 22. Fenugreek -- 23. Garlic -- 24. Geranium -- 25. Ginger -- 26. Horseradish -- 27. Hyssop -- 28. Juniper -- 29. Lavender -- 30. Lemon Balm -- 31. Lemongrass -- 32. Licorice -- 33. Marjoram Sweet -- 34. Mustard -- 35. Myrtle -- 36. Nigella -- 37. Nutmeg -- 38. Onion -- 39. Oregano -- 40. Pepper Black -- 41. Peppermint -- 42. Pomegranate -- 43. Poppy -- 44. Rosemary -- 45. Saffron -- 46. Sage -- 47. Savory -- 48. Spearmint -- 49. Tarragon -- 50. Thyme -- 51. Turmeric -- 52. Vanilla -- Index.Most natural antioxidants are common food components and have been widely used in diets for thousands of years. Recently, much focus has been given to the involvement of active oxygen and free radicals in aging and in disease processes like heart disease, inflammation, arthritis, immune system impairment and cancer. The importance of these antioxidants present in foods has been well appreciated for both preserving the foods themselves and supplying essential antioxidants in vivo. It is now widely accepted that the plant-based diets with high intake of herbs, spices, fruits, vegetables and other nutrient-rich plant foods help in reducing the risk of oxidative stress-related diseases. Plants have high concentrations of antioxidants, such as polyphenols, carotenoids, tocopherols, tocotrienols, glutathione, ascorbic acid and enzymes with antioxidant activity, which help to protect them from hazardous oxidative damage.   Humans have a long history of using herbs and spices in their daily life as medicine and food preservatives. Herbs and spices are great sources of antioxidants and recent research has focused on their antioxidant properties. However, there are other natural products such as cereals, nuts, oilseeds, legumes, vegetables, animal products and microbial products which can serve as rich sources of natural antioxidants. The beneficial influence of many foodstuffs and beverages, including herbs, spices, teas, fruits, vegetables, coffee and cacao on human health has been recently recognized to originate from their antioxidant activity.   The first part of the book describes the different methods used to measure antioxidant content as well as the various types of antioxidants present in different sources. In addition, the antioxidant properties of different sources are presented in great detail. The second part of the book consists of fifty-two chapters, where each chapter discusses one herb or spice, covering in detail botany, history, regions of production, flavor and aroma, parts used, preparation and consumption in different recipes, and functional and antioxidant properties.     Dr. Denys J. Charles is Director of Research at Frontier Natural Products Co-op, Iowa, USA.SpicesHealth aspectsHerbsHealth aspectsAntioxidantsSpicesHealth aspects.HerbsHealth aspects.Antioxidants.581.63Charles Denys J1060623MiAaPQMiAaPQMiAaPQBOOK9910437814503321Antioxidant Properties of Spices, Herbs and Other Sources2514662UNINA