This book will interest practitioners and researchers in the food
science and nutrition fields, and possibly others with an interest
in the interaction between diet and health. There have been
considerable advances in scientific techniques in the last few
decades and these have been used to examine the composition and
applications of traditional cures. Modern science has also seen the
investigation of herbs, spices and botanicals beyond their
traditional usage. The evidence-based approach that the Editors
propose is relatively rare for this type of topic.
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