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Ethnopharmacological Investigation of Indian Spices最新文献

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Therapeutic and Pharmaceutical Potential of Cinnamon 肉桂的治疗和药物潜力
Ethnopharmacological Investigation of Indian Spices Pub Date : 1900-01-01 DOI: 10.4018/978-1-7998-2524-1.ch010
N. Mishra, R. Srivastava
{"title":"Therapeutic and Pharmaceutical Potential of Cinnamon","authors":"N. Mishra, R. Srivastava","doi":"10.4018/978-1-7998-2524-1.ch010","DOIUrl":"https://doi.org/10.4018/978-1-7998-2524-1.ch010","url":null,"abstract":"Cinnamon has been used as a spice, condiment, and aromatic plant since centuries ago. Cinnamon is a small evergreen tree belonging to the genus Cinnamomum in the family Lauraceae. There are more than 250 species of cinnamon worldwide. In India, Cinnamomum verum and Cinnamomum cassia are the most common species grown in the Himalaya region. They have been used as folk medicine for the treatment of nausea, flatulent dyspepsia, coughs, diarrhea, malaria, gastric disorder, and to alleviate pain and inflammation in rheumatic arthritis. Therapeutic properties of cinnamon are due to the presence of bioactive constituents such as p-coumaric, cinnamaldehyde, cinnamic acid, and eugenol. Cinnamaldehyde and eugenol are the major active constituents responsible for its characteristic flavor, aroma, and therapeutic properties. Pharmacological studies found that it could be a promising candidate with potential for designing new drugs. This review is aimed to summarize the ethanomedicinal importance, phytochemistry, and wide spectrum of pharmacological and therapeutic applications of cinnamon.","PeriodicalId":431016,"journal":{"name":"Ethnopharmacological Investigation of Indian Spices","volume":"136 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116650655","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}
引用次数: 2
Role of Spices Beyond a Flavouring Agent 香料在调味剂之外的作用
Ethnopharmacological Investigation of Indian Spices Pub Date : 1900-01-01 DOI: 10.4018/978-1-7998-2524-1.ch002
Anuradha Patel, Sanjesh Tiwari, N. Pandey, D. Gupta, S. Prasad
{"title":"Role of Spices Beyond a Flavouring Agent","authors":"Anuradha Patel, Sanjesh Tiwari, N. Pandey, D. Gupta, S. Prasad","doi":"10.4018/978-1-7998-2524-1.ch002","DOIUrl":"https://doi.org/10.4018/978-1-7998-2524-1.ch002","url":null,"abstract":"Plants, principally spices and herbs, have been given much more attention because they are considered important for flavoring and coloring foods and their use as condiments. Herbs and spices have been used for generations by humans as food and also to treat ailments since they are full of medicinal and antioxidant properties and contain bioactive compounds like tannins, alkaloids, phenolics, flavonoids, polyphenols, and vitamins, which help in healing diseases. Spices and herbs contain biomolecules that play a crucial role in healthcare and fitness levels. Spices and herbs have been considered as esoteric food adjuncts as they play numerous roles like being coloring agents, flavoring agents, preservatives, food additives, and having uses in the medicinal and pharmaceutical industries.","PeriodicalId":431016,"journal":{"name":"Ethnopharmacological Investigation of Indian Spices","volume":"138 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116498140","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}
引用次数: 4
Chili 辣椒
Ethnopharmacological Investigation of Indian Spices Pub Date : 1900-01-01 DOI: 10.4018/978-1-7998-2524-1.ch018
M. Pandit, Ritoban Pandit, S. Bairagi
{"title":"Chili","authors":"M. Pandit, Ritoban Pandit, S. Bairagi","doi":"10.4018/978-1-7998-2524-1.ch018","DOIUrl":"https://doi.org/10.4018/978-1-7998-2524-1.ch018","url":null,"abstract":"Chili is a unique and popular spice in the majority of the countries of the world and is well known for its hot, pungent flavor. Capsaicin is the bio-active compound that binds to pain receptors and causes an intense burning sensation. Capsanthin, a powerful antioxidant, is responsible for the red color of ripe fruits. Chili has its origin in Central America extending further south. This crop is of high commercial importance and huge genetic diversity exists. A systematic description of the crop with respect to its origin, distribution, botanical description, standard crop husbandry, and protection cum management of biotic stresses is given.","PeriodicalId":431016,"journal":{"name":"Ethnopharmacological Investigation of Indian Spices","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122343023","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}
引用次数: 0
Nutritional and Pharmacological Properties of Bay Leaves (Laurus nobilis L.) 月桂叶的营养和药理特性
Ethnopharmacological Investigation of Indian Spices Pub Date : 1900-01-01 DOI: 10.4018/978-1-7998-2524-1.ch009
R. Srivastava
{"title":"Nutritional and Pharmacological Properties of Bay Leaves (Laurus nobilis L.)","authors":"R. Srivastava","doi":"10.4018/978-1-7998-2524-1.ch009","DOIUrl":"https://doi.org/10.4018/978-1-7998-2524-1.ch009","url":null,"abstract":"Laurus nobilis L., commonly known as bay leaves, is native to the southern Mediterranean region. It is a small tree belonging to the genus Laurus of the family Lauraceae. The essential oils created from the different parts of this plant, such as the leaves and flowers, have been used in the food, drug, and cosmetic industries. The essential oil chiefly consists of 1,8-cineole, sabinene, α-pinene, and p-Cymene. Researchers have reported that bay leaves possess various biological and pharmacological properties, such as antibacterial, antifungal, antioxidant, insecticidal, and nematicidal activities. Pharmacological studies found that bay leaf oil could be a promising candidate with the potential for designing new drugs. The goal of this review is to summarize the ethnomedicinal importance, phytochemistry, and wide spectrum of pharmacological and therapeutic applications of bay leaves, which will be useful to researchers for further study.","PeriodicalId":431016,"journal":{"name":"Ethnopharmacological Investigation of Indian Spices","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126389317","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}
引用次数: 0
Potential Health Benefits of Fenugreek With Multiple Pharmacological Properties 胡芦巴具有多种药理特性的潜在健康益处
Ethnopharmacological Investigation of Indian Spices Pub Date : 1900-01-01 DOI: 10.4018/978-1-7998-2524-1.ch011
A. Srivastava, Zoomi Singh, V. Verma, Tashi Choedon
{"title":"Potential Health Benefits of Fenugreek With Multiple Pharmacological Properties","authors":"A. Srivastava, Zoomi Singh, V. Verma, Tashi Choedon","doi":"10.4018/978-1-7998-2524-1.ch011","DOIUrl":"https://doi.org/10.4018/978-1-7998-2524-1.ch011","url":null,"abstract":"Fenugreek is one of the familiar spices found in human food and has been used extensively for curing numerous disorders. It provides natural food fibers and other nutrients required in the human body. It is used in functional foods, traditional foods, and nutraceuticals as well as in physiological uses such as antidiabetic agent, antibacterial, hypocholesterolemic, hypoglycemic, antioxidant, enzymatic pathway, and modifier gastric stimulant. It has a valuable influence on digestion and also has the capability to modify food texture. In modern food technology, it is used as a food stabilizer, adhesive, and emulsifying agent due its fiber, protein, and gum content. Recent pharmocological exploration of the seed extract of this plant discovered anticancer properties. Although it has many potential effects, there are some side effects as well; therefore, there is a greater need to study the pharmacological and toxicological effects of fenugreek to examine its clinical efficacy and safety.","PeriodicalId":431016,"journal":{"name":"Ethnopharmacological Investigation of Indian Spices","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131632702","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}
引用次数: 7
Pharmacology and Phytochemistry of Coriander 香菜的药理学和植物化学
Ethnopharmacological Investigation of Indian Spices Pub Date : 1900-01-01 DOI: 10.4018/978-1-7998-2524-1.ch014
Sonia Singh, Nitin Agrawal, I. Mishra
{"title":"Pharmacology and Phytochemistry of Coriander","authors":"Sonia Singh, Nitin Agrawal, I. Mishra","doi":"10.4018/978-1-7998-2524-1.ch014","DOIUrl":"https://doi.org/10.4018/978-1-7998-2524-1.ch014","url":null,"abstract":"Coriander, named as Coriandrum sativum Linn, belongs to the family Umbelliferae and is one of the most popular and well-known spices/condiments and herbal medicines. The essential oils and fatty oils are the two major active chemical constituents present in the plant. The other minor ingredients found to be present are monoterpenes hydrocarbons i-e limonene, γ-terpinene, α-pinene, p-cymene, borneol, citronellol, camphor, geraniol, and geraniol acetate and abd heterocyclic components such as pyrazine, pyridine, thiazole, furan and tetrahudrofuran derivatives, isocoumarins, coriandrin, dihydrocoriandrin, coriandrons A-E, flavonoids. The volatile oil from the leaf contains aromatic acids such as 2-decenoic acid, E-11-tetradecenoic acid, undecyl alcohol, tridecanoic acid, capric acid, undecanoic acid, and more. The current pharmacological research reveals the application of coriander has antibacterial and antifungal activity.","PeriodicalId":431016,"journal":{"name":"Ethnopharmacological Investigation of Indian Spices","volume":"82 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134040690","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}
引用次数: 1
Traditional Uses, Phytochemistry, and Pharmacological Properties of Zingiber officinale Essential Oil and Extracts 姜精油和提取物的传统用途、植物化学和药理学性质
Ethnopharmacological Investigation of Indian Spices Pub Date : 1900-01-01 DOI: 10.4018/978-1-7998-2524-1.ch005
K. Ashokkumar, M. Murugan, M. K. Dhanya, T. Sathyan, S. Raj, Nimisha Mathews
{"title":"Traditional Uses, Phytochemistry, and Pharmacological Properties of Zingiber officinale Essential Oil and Extracts","authors":"K. Ashokkumar, M. Murugan, M. K. Dhanya, T. Sathyan, S. Raj, Nimisha Mathews","doi":"10.4018/978-1-7998-2524-1.ch005","DOIUrl":"https://doi.org/10.4018/978-1-7998-2524-1.ch005","url":null,"abstract":"Ginger (Zingiber officinale) has been traditionally employed in south East Asia as well as India and China for treatment of nausea, asthma, fever, vomiting, cough, constipation, pain, arthritis, inflammation, etc. This chapter discusses the phytochemical composition and pharmacological studies of ginger extracts, ginger essential oil (GEO), and active bioactive constituents. The essential oil of fresh and dry ginger was ranged between 0.2% - 2.62% and 0.72% - 4.17% respectively. The bioactive constituent zingiberene, β-sesquiphellandrene, curcumene, β-bisabolene, β-farnesene, camphene, and gingerol and shogal are the major constituents in ginger extracts. These compounds are chief bioactive substances responsible for pharmacological activities such antioxidant, antidiabetic, anticancer, anticoagulant, antiradiation, anti-inflammatory, gastrointestinal, antimicrobial, cardiovascular, anti-obesity, and weight loss effects. Future research needs to investigate the suitable duration, maximum dosage of ginger, concerns of overdosage, and its side effects in animal models and humans.","PeriodicalId":431016,"journal":{"name":"Ethnopharmacological Investigation of Indian Spices","volume":"33 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133229390","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}
引用次数: 4
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