Our intention with this book was to present the reader with the
most accurate, significant, and up-to-date background and knowledge
in the areas of ethnomedicinal and nutraceutical vegetation for the
Lesser Himalayas in a comprehensive text. Wild Edible Vegetables of
Lesser Himalayas provides a complete review of over 50 important
plants of this region and details each species including
photographs, botanical name, local name, family, flowering and
fruiting period, status and habitat, parts used, distribution,
ethnobotanical uses, cultural aspects, medicinal uses, and
nutraceutical aspects. Medicinal uses include mode of preparation,
method of application and diseases studied; cultural aspects and
index; nutraceutical data provides analysis of fats, proteins,
fibers, carbohydrates, ash, moisture content, dry matter, and
energy value; elemental analysis includes various essential and
toxic metals; phytochemical screening includes total phenolics,
flavonoids, flavonols and ascorbic acid, and antioxidant potential
in terms of DPPH scavenging activity, hydroxyl radical scavenging
activity, H2O2 scavenging activity, Fe2+ chelating activity, ferric
reducing antioxidant power, and phosphomolybdenum assay for each
species. Wild Edible Vegetables of Lesser Himalayas is a concise
and handy guide for scientists, scholars, and students interested
in the study of agriculture, food science, nutraceutical science,
bioscience, biodiversity, applied ethnobotany, ethnoecology, and
ecology.
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