Science of Spices and Culinary Herbs - Latest Laboratory, Pre-clinical, and Clinical Studies

Editor(s): Atta-ur-Rahman, M. Iqbal Choudhary and Sammer Yousuf

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Many herbs and spices, in addition to their culinary use for taste, contain chemical compounds which have medicinal uses. For this reason, herbs and spices have been used for treating various ...
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Preface  promotion: free to download

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Atta-ur-Rahman, M. Iqbal Choudhary and Sammer Yousuf

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Atta-ur-Rahman, M. Iqbal Choudhary and Sammer Yousuf

Saffron: The Golden Spice

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Maryam Akaberi, Zahra Boghrati, Mohammad Sadegh Amiri and Seyed Ahmad Emami

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The Effect of Crocus Sativus (Saffron) on the Respiratory System: Traditional and Experimental Evidence

Pp. 30-54 (25)

Mohammad Hossein Boskabady, Zahra Gholamnezhad, Vahideh Ghorani and Saeideh Saadat

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Strategies for Enhancement of Bioavailability and Bioactivity of Curcumin

Pp. 104-147 (44)

D. Nedra Karunaratne, Geethi K. Pamunuwa, Irosha H. V. Nicholas and Isuru R. Ariyarathna

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Turmeric and Inflammatory Diseases: An Overview of Clinical Evidence

Pp. 175-197 (23)

Roodabeh Bahramsoltani, Samaneh Soleymani, Roja Rahimi and Mohammad Hosein Farzaei

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Pre-Clinical/Animal Studies Conducted on Turmeric and Curcumin and Their Formulations

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Rupesh K. Gautam, Disha Arora and Swapnil Goyal

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Atta-ur-Rahman, M. Iqbal Choudhary and Sammer Yousuf