Science of Spices and Culinary Herbs: Volume 3

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 ailments since ancient times. Modern scientific methods have enabled researchers to isolate bioactive compounds from herbs and spices and perform chemical analyses, which can be used to develop medicines to treat different diseases. This book series is a compilation of current reviews on studies performed on herbs and spices. Science of Spices and Culinary Herbs is essential reading for medicinal chemists, herbalists and biomedical researchers interested in the science of natural herbs and spices that are common part of regional diets and folk medicine.The third volume of this series features the following reviews:1. Anthelmintic Properties of Cinnamon for the Control of Agricultural and Public Health Pests2. Nutraceutical Attributes of Tamarindus indica L. - Devils' Tree with Sour Date3. An Overview of the Tamarind (Tamarindus indica L.) Fruit: A Potential source of Nutritional and Health promoting Phytoconstituents4. The Clinical Overview of Turmeric, Turmeric-based Medicines, and Turmeric Isolates5. Origanum majorana: The Fragrance of Health6. Black Pepper (Piper nigrum L.): The King of Spices7. Coriander: A Herb with Multiple Benefits8. Flax Seed (Linum usitatissimum) a Potential Functional Food Source