1st Edition
Spice Bioactive Compounds Properties, Applications, and Health Benefits
Nature offers us spices, which are a significant part of healthy and nutritious foods. The presence of abundant bioactive compounds in these spices makes them interesting from a scientific and health perspective. Extracts obtained from spice materials possess many health benefits and are rich sources of antioxidants, which suppress reactive oxygen species.
Spice Bioactive Compounds: Properties, Applications, and Health Benefits collects such information together in one book, presenting all necessary features related to spices and their properties. Exploring the most recent research related to the extraction, isolation, encapsulation, identification, and characterization of bioactive compounds present in spices, this book also covers the health element of spices and its utilization as a treatment for various disorders.
Key Features:
- Discusses about 14 different spices and their salient features
- Presents the novel technologies used in the extraction, isolation, and identification of bioactive compounds from spices
- Explores the utilization of spices for culinary use in food
Industries such as the food and pharmaceutical industries have great interest in the use of bioactive compounds for the production of drugs and functional foods. Written by experts in their field, this book will be useful to anyone in either industry, as well as those who have an interest in the use of such bioactive compounds for the production of drugs and functional foods.
Content
Chapter 1
Introduction to spices and their bioactive compounds
Jasmeet kour, Monika Hans, Prerna Gupta, Syeda Zahra, Vikas Bansal and Renu Sharma
Chapter 2
Spices and their uses in foods
Nawaz Ahmad Ganie, Sajad Ahmad Wani , Javid Ahmad Wagay, Umar Farooq, Wasim Yousuf Mir, Asif Mohiuddin Rather
Chapter 3
Bioactive compounds in garlic
Jasmeet kour, Kawaljeet Kour, Vikas Bansal, Sangeeta, Renu Sharma, Kanchan Sharma, Mohamed S. Elshikh, Mona S Alwahibi
Chapter 4
Bioactive compounds in cinnamon
Viney Kumar, Swati Haldar, Anju Tanwar and Ajay Singh
Chapter 5
Bioactive compounds in turmeric
Vipin Sharma and Happy Dev Sharma
Chapter 6
Bioactive compounds in ginger
Jessica PANDOHEE and Lisa F. M. LEE NEN THAT
Chapter 7
Bioactive compounds in black pepper
Navneet Kaur, Bhairav Prasad and Shilpi Ahluwalia
Chapter 8
Bioactive compounds in clove
Poornima, Aziza Begum and Mukul Sain
Chapter 9
Bioactive compounds in cumin
Abhirup Mitra and Winny Routray
Chapter 10
Bioactive compounds in nigella seeds
Kanchan Suri and Shelja Sareen
Chapter 11
Bioactive compounds in saffron
Vandana Sablania, Suradeep Basak and Vidhu Yadav,
Chapter 12
Bioactive compounds in mint
Shilpi Ahluwalia and Navneet Kaur
Chapter 13
Bioactive compounds in fenugreek
Prajya Arya and Pradyuman Kumar
Chapter 14
Bioactive compounds in cardamom
Indira Dey Paul
Chapter 15
Bioactive compounds in fennel seeds
Upasana Yadav, Isha Kaushik, Srishti Khurana and Karnika Prakash
Chapter 16
Bioactive compounds in Coriander
Shweta Suri and Anuradha Dutta
Biography
Sajad Ahmad Wani