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[null,"1.","Record Nr.",null,"UNINA9911007128903321"]
[null,null,"Autore",null,"Opara Elizabeth I"]
[null,null,"Titolo",null,"Culinary Herbs and Spices : A Global Guide"]
[null,null,"Pubbl/distr/stampa",null,"Cambridge : , : Royal Society of Chemistry, , 2021"]
[{"$nulls":4},"©2021"]
[null,null,"ISBN",null,"1-5231-4145-X"]
[{"$nulls":4},"1-83916-444-1"]
[{"$nulls":4},"1-83916-325-9"]
[null,null,"Edizione",null,"[1st ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource : illustrations"]
[null,null,"Soggetti",null,"Herbs"]
[{"$nulls":4},"Spices"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,"Nota di contenuto",null,"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 "]
[{"$nulls":4},"Properties -- 3.6.6 Hepatoprotective Properties -- 3.6.7 Anti-ulcerative Properties -- 3.6.8 Anxiolytic (Calming), Sedative, Hypnotic, Anti-convulsant, Anti-depressant-like, Memory Retaining/Enhancing Properties -- 3.6.9 Antimicrobial Properties -- 3.6.10 Anti-parasitic Activity -- 3.6.11 Effect on the Respiratory System -- 3.6.12 Effect on Wound Healing."]
[{"$nulls":4},"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 -- 5.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research -- 5.6.1 Antioxidant Properties -- 5.6.2 Anti-inflammatory Properties -- 5.6.3 Glucose Lowering, Anti-diabetic, Lipid Lowering Properties and Effect on Appetite -- 5.6.4 Chemopreventive/anti-cancer Properties -- 5.6.5 Neuroprotective Properties -- 5.6.6 Antinociceptive/Analgesic and Anti-convulsant Properties -- 5.6.7 Digestive Properties and Gastrointestinal Stimulant -- 5.6.8 Prebiotic Potential -- 5.6.9 Antimicrobial Properties -- 5.7 Safety and Adverse Effects -- References -- Chapter 6 Caraway (Carum carvi) -- 6.1 Names -- 6.2 Taxonomy -- 6.3 Origin, Description and Adulteration -- 6.4 Historical and Current Uses -- 6.5 Chemistry, Nutrition and Food Science -- 6.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research."]
[{"$nulls":4},"6.6.1 Antioxidant Properties -- 6.6.2 Anti-inflammatory Properties -- 6.6.3 Glucose-lowering, Anti-diabetic and Lipid Lowering Properties -- 6.6.4 Chemopreventive/Anti-cancer Properties -- 6.6.5 Hepato- and Nephro-protective Properties -- 6.6.6 Anti-convulsant and Anti-epileptic Properties -- 6.6.7 Diuretic Properties -- 6.6.8 Effect on Reproductive Organs -- 6.6.9 Impact on Drug Bioavailability -- 6.6.10 Therapeutic Potential of Caraway in the Management of Obesity, Functional Dyspepsia and Irritable Bowel Syndrome -- 6.6.11 Antimicrobial Properties -- 6.7 Safety and Adverse Effects -- References -- Chapter 7 Cardamom - Small Cardamom, Green Cardamom, True Cardamom, Ceylon Cardamom, Malabar Cardamom (Elettaria cardamomum) -- 7.1 Names -- 7.2 Taxonomy -- 7.3 Origin, Description and Adulteration -- 7.4 Historical and Current Uses -- 7.5 Chemistry, Nutrition and Food Science -- 7.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research -- 7.6.1 Antioxidant Properties -- 7.6.2 Anti-inflammatory Properties -- 7.6.3 Glucose Lowering, Anti-diabetic, Lipid Lowering and Other Cardioprotective Properties -- 7.6.4 Chemopreventive/Anti-cancer Properties -- 7.6.5 Hepatoprotective Properties -- 7.6.6 Gastroprotective Activity -- 7.6.7 Gut Modulatory and Anti-nausea Properties -- 7.6.8 Neuroprotective Properties and Impact on Behaviour, Learning, Memory and Development -- 7.6.9 Anticonvulsant Properties -- 7.6.10 Anti-microbial Activity -- 7.7 "]
[{"$nulls":4},"Safety and Adverse Effects -- References -- Chapter 8 Chives (Allium schoenoprasum) -- 8.1 Names -- 8.2 Taxonomy -- 8.3 Origin, Description and Adulteration -- 8.4 Historical and Current Uses -- 8.5 Chemistry, Nutrition and Food Science -- 8.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research."]
[{"$nulls":4},"8.6.1 Antioxidant Properties -- 8.6.2 Anti-inflammatory Properties -- 8.6.3 Lipid Lowering Properties -- 8.6.4 Anti-hypertensive Properties -- 8.6.5 Anti-platelet Activity -- 8.6.6 Chemopreventive/Anti-cancer Properties -- 8.6.7 Anti-microbial Activity -- 8.6.8 Anti-parasitic Activity -- 8.7 Safety and Adverse Effects -- References -- Chapter 9 Cinnamon: Cinnamomum verum (syn Cinnamomum zeylanicum), Cinnamomum cassia (syn Cinnamomum aromaticum), Cinnamomum burmanni, Cinnamomum loureiroi -- 9.1 Names -- 9.2 Taxonomy -- 9.3 Origin, Description and Adulteration -- 9.4 Historical and Current Uses -- 9.5 Chemistry, Nutrition and Food Science -- 9.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research -- 9.6.1 Antioxidant Properties -- 9.6.2 Anti-inflammatory Properties -- 9.6.3 Antinociceptive/Analgesic and Wound Healing Properties -- 9.6.4 Glucose Lowering and Anti-diabetic Properties -- 9.6.5 Lipid Lowering Properties -- 9.6.6 Anti-obesity Properties -- 9.6.7 Efficacy in the Treatment of Non-insulin/Non Lipidaemic Symptoms of Polycystic Ovarian Syndrome (PCOS) -- 9.6.8 Anti-hypertensive Properties -- 9.6.9 Neuroprotective Properties -- 9.6.10 Chemopreventive/Anti-cancer Properties -- 9.6.11 Anti-microbial Properties -- 9.6.12 Prebiotic Potential -- 9.6.13 Anti-parasitic Properties -- 9.7 Safety and Adverse Effects -- References -- Chapter 10 Clove (Syzygium aromaticum, Eugenia aomaticum, Eugenia caryophyllata) -- 10.1 Names -- 10.2 Taxonomy -- 10.3 Origin, Description and Adulteration -- 10.4 Historical and Current Uses -- 10.5 Chemistry, Nutrition and Food Science -- 10.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research -- 10.6.1 Antioxidant Properties -- 10.6.2 Anti-inflammatory Properties."]
[{"$nulls":4},"10.6.3 Glucose Lowering, Anti-diabetic and Lipid Lowering Properties -- 10.6.4 Chemopreventive/Anti-cancer Properties -- 10.6.5 Hepatoprotective Properties -- 10.6.6 Gastroprotective Properties -- 10.6.7 Analgesic, Wound Healing, Anti-convulsive, Anxiolytic, Anti-allergic and Aphrodisiac Properties -- 10.6.8 Anti-microbial Properties -- 10.6.9 Anti-parasitic Activity -- 10.7 Safety and Adverse Effects -- References -- Chapter 11 Coriander or Cilantro Coriander/Chinese Parsley (Coriandrum sativum) -- 11.1 Names -- 11.2 Taxonomy -- 11.3 Origin, Description and Adulteration -- 11.4 Historical and Current Uses -- 11.5 Chemistry, Nutrition and Food Science -- 11.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research -- 11.6.1 Antioxidant Properties -- 11.6.2 Anti-inflammatory Properties -- 11.6.3 Glucose Lowering, Anti-diabetic and Lipid Lowering Properties -- 11.6.4 Hypotensive Properties -- 11.6.5 Hepato- and Renal Protective Properties -- 11.6.6 Chemopreventive/Anti-cancer Properties -- 11.6.7 Neurological and Neuroprotective Properties -- 11.6.8 Gut Modulatory Properties -- 11.6.9 Detoxification Properties -- 11.6.10 Anti-microbial Properties -- 11.6.11 Anti-parasitic Activity -- 11.7 Safety and Adverse Effects -- References -- Chapter 12 Cumin (Cuminum cyminum) -- 12.1 Names -- 12.2 Taxonomy -- 12.3 Origin, Description and Adulteration -- 12.4 Historical and Current Uses -- 12.5 Chemistry, Nutrition and Food Science -- 12.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current "]
[{"$nulls":4},"and Emerging Research -- 12.6.1 Antioxidant Properties -- 12.6.2 Anti-inflammatory and Immunomodulatory Properties -- 12.6.3 Antinociceptive/Analgesic Properties -- 12.6.4 Glucose Lowering, Anti-diabetic and Lipid Lowering Properties -- 12.6.5 Cardioprotective/Hypotensive Properties."]
[{"$nulls":4},"12.6.6 Chemopreventive/Anti-cancer Properties."]
[null,null,null,"Sommario/riassunto","The aim of this book is to bring together current knowledge of thirty of the most commonly used culinary herbs and spices globally in an accessible dictionary format."]