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. The need of the book and timeliness are appropriate as the world is heading during the COVID 19 pandemic, cardiovascular disease is one of the comorbidities which has severe adverse effects. 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.

Various foods, herbs and spices are used to treat or prevent disease and there have been considerable advances in scientific techniques over the last few decades. 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. Contributions are from leading national and international experts including those from world renowned institutions. Please target oncologists, cancer specialists, physicians, health scientists, healthcare workers, pharmacologists, and research scientists. The audience also includes federal and state program directors. It is valuable to academic libraries that cover the domains of health and medical sciences. It is also suitable for undergraduates, postgraduates, lecturers, and academic professors.

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.

There is a great deal of contemporary interest in this topic and given this context, it is surprising that there are few texts around that cover this area. I think the proposal is perfectly placed to address this gap in the available literature in terms of an accessible ‘one-stop shop’ which researchers and scientists value as a broad overview of the contemporary literature and evidence-base. 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. I think the market is already established for a book of this kind, it’s simply that there isn’t currently a book available to tap this market. I would believe this book would fulfill that role admirably.

The potential benefits of plants and plant extracts in the treatment and possible prevention of many leading health concerns are becoming more widely recognized within the medicinal community. This major comprehensive reference work contains contributions from more than 80 clinical and academic experts in the field, covering a range of plant products and their uses, divided into sections on topics such as treatments of cardiovascular diseases and cancer. The book covers the safety and efficacy of botanical treatments and there is also a chapter analyzing the possible interactions of herbal remedies with prescription drugs. This is the most up-to-date text on the latest research findings from all over the world and will be an essential resource.

Vitamin E is an important dietary constituent which helps in the defence against cellular damage. The process of its absorption from food and its utilization by the body is an intricate series of reactions. It is also used therapeutically in treating numerous diseases and conditions such as skin damage and the prevention of pathological lesions in major organs, and has been shown to be an important factor in preventing heart disease and cancer. Over 100 chapters from international contributors make this book the most comprehensive reference work in describing both the positive and negative effects and actions of Vitamin E. Chapters are divided into subsections which cover: nomenclature, biochemical, physical and chemical aspects of vitamn E related compounds; dietary and nutritional influences and effects; cocktails, anti-oxidants mixtures and novel analogues; general physiological systems, metabolism and metabolic stress; brain, neurological and optical systems; reproductive systems, fetus and infant; musculo-skeletal systems and exercise; cardiovascular and pulmonary systems; skin; hepatic, nephrotic and gastrointestinal systems; immune and haematological systems and cancer.