Herbs and Spices - New Processing Technologies [Working Title]最新文献

{"title":"Genetic Resources of The Universal Flavor, Vanilla","authors":"M. Divakaran, N. T. F. Rafieah","doi":"10.5772/intechopen.99043","DOIUrl":"https://doi.org/10.5772/intechopen.99043","url":null,"abstract":"Commercially cultivated vanilla (V. planifolia) is native to Mexico and its cultivation and breeding programmes face major bottlenecks. This study reports presence of important agronomic characters in two important and endangered species of Vanilla, V. aphylla and V. pilifera, indigenous to India. V. aphylla was tolerant to Fusarium wilt and had longer flower life than the cultivated vanilla. V. pilifera flowers were fragrant, showed signs of insect pollination and had large fruit size. The species were amenable to interspecific hybridization and successful reciprocal crosses were done. Sequence similarity studies indicated the clustering of leafy and leafless species separately.","PeriodicalId":285855,"journal":{"name":"Herbs and Spices - New Processing Technologies [Working Title]","volume":"67 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114695253","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Curcuminoids: The Novel Molecules of Nature","authors":"Sitabja Mukherjee, S. Kar","doi":"10.5772/intechopen.99201","DOIUrl":"https://doi.org/10.5772/intechopen.99201","url":null,"abstract":"Curcuminoids inactivate Nuclear Factor-Kappa B (NF-κB), a key pro-inflammatory transcription factor which is involved in inflammation and immune response in diseases like cancer. NF-κB activation is necessary to determine tumor microenvironment which controls migration and metastatis of cancer cells through chemokines and their receptors and involvement of some cell adhesion molecules. Therefore inhibition of NF-κB by curcuminoids could be a new approach in treatment of cancer by immune modulation. Curcuminoids are not bioavailable and therefore there were problems in efficacy. Now by using bioavailable curcuminoid formulations the problem has been resolved to a great extent. Out of 49 placebo controlled double blind clinical trials using curcuminoids, 17 have been found to be successful. Therefore curcuminoids could be developed as an adjunct therapy for diseases like cancer to save human life.","PeriodicalId":285855,"journal":{"name":"Herbs and Spices - New Processing Technologies [Working Title]","volume":"51 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121541583","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Herbs and Spices Fortified Functional Dairy Products","authors":"V. Paswan, Hency Rose, C. Singh, S. Yamini, Aman Rathaur","doi":"10.5772/INTECHOPEN.98775","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.98775","url":null,"abstract":"Recently, an increased interest in exploiting the functional and medicinal health attributes of herbs and spices has been observed worldwide among the health conscious consumers to preserve and promote the health and nutrition and immunity particularly during the Covid-19 pandemic era. Fortification of dairy products with these herbs and spices so as to exploit the functional and medicinal attributes have also gained momentum. Herbs and spices are rich source of bioactive compounds such as anti-oxidants, vitamins, micro- and macro-minerals, phytochemicals like flavonoids, alkaloids, glycosides, tannins, essential oils, coumarin, organic acids, phenols and saponins. Milk and other dairy products have been popular compatible vehicles for delivering functional, nutritional and other health benefits of phytochemicals of herbs and spices among the consumers. This chapter explores the quality and functional attributes of herbs and spices fortified dairy products such as herbal spiked milk, curd and yoghurts, paneer, cheese and ice creams and other dairy products.","PeriodicalId":285855,"journal":{"name":"Herbs and Spices - New Processing Technologies [Working Title]","volume":"90 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128675079","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Medicinal Herbs: Important Source of Bioactive Compounds for Food Industry","authors":"E. Ivanišová, M. Kačániová, T. Savitskaya, D. Grinshpan","doi":"10.5772/INTECHOPEN.98819","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.98819","url":null,"abstract":"Medicinal herbs accompany people throughout life – from birth to the grave. Almost every day they come to our table as a part of food in various forms, many are used for technical and bioenergetics purposes, and there is also a large group of plants used in medicine, pharmacy and food industry. In the last decade, the consumption of herbs and spices has increased. They grow spontaneously and free of chemical additives, and some studies have shown higher nutritional value, often more significant compared to other common food plants. Medicinal herbs become increasingly important due to its potential beneficial health effects related to its nutritional composition, such as the presence of vitamins, phenolic, anthocyanins, flavonoids, tannins, among others. These raw materials are considered to be promising, economically and ecologically advantageous for the food industry. In this chapter will be describe selected medicinal herbs from Lamiaceae family – bioactive compounds and possibility for using in food industry.","PeriodicalId":285855,"journal":{"name":"Herbs and Spices - New Processing Technologies [Working Title]","volume":"50 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123729436","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Phyto-Potential of Allium cepa and Allium sativum","authors":"Rubi Gupta, P. Kaushik","doi":"10.5772/INTECHOPEN.98374","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.98374","url":null,"abstract":"Garlic and onion are either cooked like a vegetable because of their green leaves or are also used as a condiment. Many scientific studies affirm the positives of both for their anti-inflammatory, antioxidant, and antimicrobial potential. Moreover, garlic and onion are regularly employed to treat cardiovascular illnesses, strokes, atherosclerosis, hypertension, hyperlipidemias, and thrombosis, and are also proved effective against Alzheimer’s, diabetes, and cancers. Here we have compiled a piece of information regarding the compounds present in garlic and onion along with their pharmacological properties. Although much more studies are required to refine the utilization and enhance garlic and medicine’s effectiveness. We hope this work will provide helpful information regarding their pharmacological aspects.","PeriodicalId":285855,"journal":{"name":"Herbs and Spices - New Processing Technologies [Working Title]","volume":"39 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115530291","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Important Medicinal Plants in Ethiopia: A Review in Years 2015–2020","authors":"A. Haile","doi":"10.5772/INTECHOPEN.97937","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.97937","url":null,"abstract":"Many studies on medicinal plants have been taking place in different parts of Ethiopia and the people use them for the preparation of traditional herbal medicine. The purpose of the current study is to review the assessment of the medicinal plants used in Ethiopia, to compile the components used, the method of preparation, the medical uses, and the compilation of the number of medicinal plants in 2015–2020. This review paper took place in the years 2015 to 2020 from the published papers. Various databases, such as Science Direct, PubMed, and Google Scholar, have been searched. The data were analyzed using frequency, percentages, charts, and numbers using the Microsoft Excel spreadsheet 2010. In Ethiopia, a total of 4,007 medicinal plants were identified from different areas by different authors in the years 2015–2020. But, from this total number of identified medicinal plants, there was a similarity between types of plant species. Therefore, this total result has present similarities in plant species and types found in different areas. In 2015, a total of 1,062 medicinal plants were identified from different areas by different authors. Similarly, 315, 613, 944, 341, 732 medicinal plants were identified by different authors in different study areas in the years 2016, 2017, 2018, 2019, and 2020 respectively. The years 2015 and 2018 were the years many plants of medicinal value were documented. The growth forms of medicinal plants were analyzed from 2015 to 2020 in the different study areas with different authors but with the same year and valued for each year and put the average one. To calculate the 2015 growth form of medicinal plants for example to calculate herbs, add all herbs identified by different authors in the same year, and take the average one. This method applied to all growth forms of medicinal plants each year. In all years (2015–2020) the dominant growth forms were herbs. The highest average of growth form was herb in the year 2020 which is 44.2%. In all years the least growth form was a climber. In all growth forms, the parts used for medicine were identified. Add each medicinal plant’s parts in the same year and then take the average for all years. In 2020 year, the traditional healers mostly used leaves (56.3%) for the preparation of remedy. In general, in all year leaves was dominant for the preparation of remedy. Oral and dermal ways of the route of administration were the most important in medicinal plants to treat directly different ailments. The route of administration was varying in percentage from year to year and also, a place to place according to the potential of traditional healers and type of diseases. But, different study areas and years showed that oral administration was the dominant one. In 2019, most of the prepared remedy was taken orally. Crushing was the most important and more cited in the preparation of remedy in the year 2015–2020. Also, powdering, boiling, chewing, concoction, grinding, direct and immediat","PeriodicalId":285855,"journal":{"name":"Herbs and Spices - New Processing Technologies [Working Title]","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114072680","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Health Benefits and Functional and Medicinal Properties of Some Common Indian Spices","authors":"V. Paswan, C. Singh, Garima Kukreja, D. Bunkar, B. K. Bhinchhar","doi":"10.5772/intechopen.98676","DOIUrl":"https://doi.org/10.5772/intechopen.98676","url":null,"abstract":"India is the largest producer and consumer of some important common spices. Major Indian spices include pepper, cardamom, ginger, turmeric and chilies. Commercial cultivation in India is undertaken on 27 spices besides the herbal spices. Spices and herbs are mostly used as seasonings to impart flavors, pungency, aroma and color in the food. In addition, spices enhances shelf life of the food by preventing and delaying the spoilage and by preserving the sensory attributes of food products. Spices contain several important phytochemicals like aromatic compounds, essential oils, phenolics and pigments which imparts characteristic flavor and aroma and gives a herbal appeal to the food and beverages and enhances their consumer acceptability. In addition the active components of these herbs and spices are endowed with tremendous functional properties and medicinal values providing several health benefits and immunity. The era of Covid-19 has seen spiked consumption of spices and herbs based health drinks and concoctions for providing these health benefits and immunity. The present chapter deals with the characteristics of some important Indian spices, their usages, active components present in them along with exploring their health benefits, functional and immunomodulant properties.","PeriodicalId":285855,"journal":{"name":"Herbs and Spices - New Processing Technologies [Working Title]","volume":"40 1-8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123376370","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Garlic in Traditional Indian Medicine (Ayurveda) for Health and Healing","authors":"V. Joshi, A. Joshi","doi":"10.5772/INTECHOPEN.97495","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.97495","url":null,"abstract":"Traditional Indian Medicine (TIM)- Ayurveda is a Sanskrit Language word, which signifies “true knowledge of life”. It is recognized as one of the oldest Traditional health care systems of the World by World Health Organization. In fact, it was a main stream health care system till the introduction of convention medicine in India. Plant, animal and mineral origin natural substances are used in Ayurveda for health and healing. Of them, Garlic is one of the plant origin substances. Garlic is known as Lasuna, which signifies, destroyer of diseases. The fresh plants of Garlic are used as edible food substance and also the dried cloves are on ripening to alleviate the disorders rationally in TIM. Garlic is recommended as physical strength promoting, intellect promoting and as aphrodisiac to maintain healthy state of life. Its properties like- unctuous, hot, pungent, heavy has been described to alleviates skin diseases, intra abdominal tumor, chronic rhinitis, hemicranias, epilepsy, fainting etc. Its continuous use causes internal hemorrhage. The medicated milk, medicated oil preparation are used orally as well topically. A number of pharmaceutical forms are seen in more than 3000 years old original scriptures of Ayurveda and also in later works as it was in use by successive generation in India. A comprehensive review on Garlic is highlighted here, including original references with scientific evidences.","PeriodicalId":285855,"journal":{"name":"Herbs and Spices - New Processing Technologies [Working Title]","volume":"33 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121855351","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}