"Let food be your medicine, medicine your food." -Hippocrates, 2400
B.C. When the "Father of Medicine" uttered those famous words,
spices were as important for medicine, embalming, preserving food,
and masking bad odors as they were for more mundane culinary
matters. Author James A. Duke predicts that spices such as
capsicum, cinnamon, garlic, ginger, onion, and turmeric will assume
relatively more medicinal importance again, as the economic costs
and knowledge of the side-effects of prescription pharmaceuticals
increase. After all, each spice contains thousands of useful
phytochemicals. Pharmaceuticals usually contain only one or two.
Discover the Science behind the Folklore Spices are important
medicines that have withstood the empirical tests of millennia.
Nearly 5,000 years ago Charak, the father of Ayurvedic medicine,
claimed that garlic lightens the blood, reduces tumors, and is an
aphrodisiac tonic. Today scientists say it thins the blood,
prevents cancer, and increases libido. For centuries people
worldwide have used spices to cure a myriad of ailments and to
preserve foods. Now science is proving that these spices may
preserve us with their antioxidant and antiseptic activities.
Organized by scientific name, the CRC Handbook of Medicinal Spices
provides the science behind the folklore of over 60 popular spices.
For each spice, it lists: Scientific name Common name Medicinal
activities and indications Multiple activities Other uses,
especially culinary Cultivation Chemistry Important phytochemical
constituents and their activities The handbook also includes market
and import data, culinary uses, ecology and cultural information,
and discusses at length the use of spices as antiseptics and
antioxidants.
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