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With chapters written by scientists from respected institutes and
universities around the world, this book looks at the
bioprospecting of medicinal plants for potential health uses and at
the pharmacognosy of a selection of medicinal and aromatic plants.
The book touches on a diverse selection of topics related to
medicinal plants. Chapters look at the use of medicinal plants in
healthcare and disease management, such as to treat inflammation,
anti-hyperglycemia, and obesity and as immunity boosters. The
authors also address the conservation, maintenance, and sustainable
utilization of medicinal plants along with postharvest management
issues. A chapter discusses the use of synthetic seeds in relation
to cryopreservation, and a chapter is devoted to the use of
microcomputed tomography and image processing tools in medicinal
and aromatic plants. Other topics include consumption, supply
chain, marketing, trade, and future directions of research. Some
specific plants discussed include fennel, basil, clove, ginger,
lavender, turmeric, ginsing, and asparagus in connection with their
various therapeutic properties, including anti-rheumatic,
anti-asthmatic, anti-diabetic, carminative, diuretic,
fever-reducing, and hypotensive. Medicinal Plants: Bioprospecting
and Pharmacognosy will prove informative for scientists and
researchers in medicinal plants as well as for faculty and
students, pharmaceutical researchers, and others.
Spices provide our food with nutraceutical value rather than actual
nutrition. But apart from the popular and major spices, there are
several other spices, which, in spite of their enormous
contribution to human health, remain underexploited or
underutilized. This new volume, Underexploited Spice Crops: Present
Status, Agrotechnology, and Future Research Directions, is a
valuable compilation of agrotechniques coupled with background
information, research works, and scientific discussions on these
spices. It will include in-depth narration on underexploited spice
crops as products in influencing present-day the global export
market and the renewed interest in these crops throughout the
world. The volume deals with the scientific approach of growing
underexploited spices with the intention of popularizing them.
Separate chapters on the importance of each spice, methods of
growing and harvesting, and recent research from around the world
along with future strategies are covered.
Indian spices are famous across the globe and have attracted food
lovers for ages. With the increasing awareness of health through
foods, people are now more conscious about the health and
nutraceutical benefits of spices. The past few years have witnessed
pioneering research work in this area with various spices. This
volume is a comprehensive volume that collects and collates the
wisdom of the past and blends it with the technological progress of
today. The book offers comprehensive coverage on the subject of
Indian spices and their agrotechniques. It is a rich compilation of
agrotechniques coupled with background information, research work,
and scientific discussion on the basic and applied aspects on the
subject. The first chapter in Spices: Agrotechniques for Quality
Produce is introductory and provides an overview of spices that
have important flavor compounds. It looks at the present status of
world spice scenario on export and import, major markets, etc. The
second chapter deals with classification of spices, condiments, and
herbs. The third chapter is the major one that precisely describes
agrotechniques and production technology of fifty individual spices
comprised of the major spices. It covers three rhizomatous spices,
six bulbous spices, eight tree spices (six aromatic and two
acidulant), eleven seed spices, twelve leafy or herbal spices or
aromatic herbs, four lesser-known spices, and three other spices
with due consideration to quality and value-added benefits. This
chapter also presents a general discussion of the systematic
position, composition, uses, export-import scenario, medicinal
values, etc., of these spices. The subsequent chapters deal with
recent research approaches on spices around the world and explore
the promises of organic spices and future research directions. This
volume will be useful to all those who are interested in spices,
including students, teachers, researchers, amateur readers,
policymakers, as well as farming communities.
Indian spices are famous across the globe and have attracted food
lovers for ages. With the increasing awareness of health through
foods, people are now more conscious about the health and
nutraceutical benefits of spices. The past few years have witnessed
pioneering research work in this area with various spices. This
volume is a comprehensive volume that collects and collates the
wisdom of the past and blends it with the technological progress of
today. The book offers comprehensive coverage on the subject of
Indian spices and their agrotechniques. It is a rich compilation of
agrotechniques coupled with background information, research work,
and scientific discussion on the basic and applied aspects on the
subject. The first chapter in Spices: Agrotechniques for Quality
Produce is introductory and provides an overview of spices that
have important flavor compounds. It looks at the present status of
world spice scenario on export and import, major markets, etc. The
second chapter deals with classification of spices, condiments, and
herbs. The third chapter is the major one that precisely describes
agrotechniques and production technology of fifty individual spices
comprised of the major spices. It covers three rhizomatous spices,
six bulbous spices, eight tree spices (six aromatic and two
acidulant), eleven seed spices, twelve leafy or herbal spices or
aromatic herbs, four lesser-known spices, and three other spices
with due consideration to quality and value-added benefits. This
chapter also presents a general discussion of the systematic
position, composition, uses, export-import scenario, medicinal
values, etc., of these spices. The subsequent chapters deal with
recent research approaches on spices around the world and explore
the promises of organic spices and future research directions. This
volume will be useful to all those who are interested in spices,
including students, teachers, researchers, amateur readers,
policymakers, as well as farming communities.
This book is a unique overview of insights on the genetic basis of
anti-diabetic activity, chemistry, physiology, biotechnology,
mode-of-action, as well as cellular mechanisms of anti-diabetic
secondary metabolites from medicinal plants. The World Health
Organization estimated that 80% of the populations of developing
countries rely on traditional medicines, mostly plant drugs, for
their primary health care needs. There is an increasing demand for
medicinal plants having anti-diabetic potential in both developing
and developed countries. The expanding trade in medicinal plants
has serious implications on the survival of several plant species,
with many under threat to become extinct. This book describes
various approaches to conserve these genetic resources. It
discusses the whole spectrum of biotechnological tools from
micro-propagation for large-scale multiplication, cell-culture
techniques to the biosynthesis and enhancement of pharmaceutical
compounds in the plants. It also discusses the genetic
transformation as well as short- to long-term conservation of plant
genetic resources via synthetic seed production and
cryopreservation, respectively. The book is enriched with expert
contributions from across the globe. This reference book is useful
for researchers in the pharmaceutical and biotechnological
industries, medicinal chemists, biochemists, botanists, molecular
biologists, academicians, students as well as diabetic patients,
traditional medicine practitioners, scientists in medicinal and
aromatic plants, Ayurveda, Siddha, Unani and other traditional
medical practitioners.
This work comprehensively covers the production, processing and
post harvest technology of Indian spices with an added focus on the
history and uniqueness of this legendary regional product.
Individual chapters describe the unique aspects of these spices and
their production, post harvest technology and value addition,
molecular breeding, organic farming aspects, climate change effects
and bioactive compounds. Seasonal, preparatory, and storage
conditions resulting in composition variations are explored. Indian
Spices: The Legacy, Production and Processing of India's Treasured
Export begins by outlining the historical legacy of Indian spices
and describing the many aspects that make this product so unique
and highly valued. The abundance and variety of these spices are
also delineated. Further chapters focus on current research
involving the production technology involved in production,
management, harvesting and processing of Indian spices along with
post harvest processes, storage and transportation. Important and
effective trends such as molecular breeding for spice crop
improvement, tissue culture, climate change impacts, organic
spices, extension strategies and secondary metabolites receive
dedicated chapters. A valuable aspect of this work is the
presentation of value chains for these spices, with extensive
research presented on the marketing and export of the product. With
the shift from localized distribution networks to a fully
globalized industry, this book comes at an important time of growth
for Indian spices and will be of major value to any researcher with
interest in the past, present and future of this product.
This book is a unique overview of insights on the genetic basis of
anti-diabetic activity, chemistry, physiology, biotechnology,
mode-of-action, as well as cellular mechanisms of anti-diabetic
secondary metabolites from medicinal plants. The World Health
Organization estimated that 80% of the populations of developing
countries rely on traditional medicines, mostly plant drugs, for
their primary health care needs. There is an increasing demand for
medicinal plants having anti-diabetic potential in both developing
and developed countries. The expanding trade in medicinal plants
has serious implications on the survival of several plant species,
with many under threat to become extinct. This book describes
various approaches to conserve these genetic resources. It
discusses the whole spectrum of biotechnological tools from
micro-propagation for large-scale multiplication, cell-culture
techniques to the biosynthesis and enhancement of pharmaceutical
compounds in the plants. It also discusses the genetic
transformation as well as short- to long-term conservation of plant
genetic resources via synthetic seed production and
cryopreservation, respectively. The book is enriched with expert
contributions from across the globe. This reference book is useful
for researchers in the pharmaceutical and biotechnological
industries, medicinal chemists, biochemists, botanists, molecular
biologists, academicians, students as well as diabetic patients,
traditional medicine practitioners, scientists in medicinal and
aromatic plants, Ayurveda, Siddha, Unani and other traditional
medical practitioners.
This book combines several ideas and philosophies and provides a
detailed discussion on the value addition of fruits, vegetables,
spices, plantation crops, floricultural crops and in forestry.
Separate chapters address the packaging, preservation, drying,
dehydration, total quality management and supply chain management
of horticultural crops. The book explains value addition as a
process of increasing the economic value and consumer appeal of a
commodity with special reference to horticultural crops. Each
chapter focuses on a specific area, exploring value addition as a
production/ marketing strategy driven by customer needs and
preferences. But, as such, it is also a more creative field,
calling for more imagination than calculated, routine work. Value
is added to the particular produce item when the product is still
available when the season is out and the demand for the product
exceeds the available supply. Value addition is an important factor
in the growth and development of the horticultural sector, both in
India and around the world. But very little information is
available on this particular aspect of horticulture. Albert
Einstein famously said, "Try not to become a man of success, but
rather try to become a man of value." This message is not only true
for those people who want to make more of themselves, but also for
those who want their creation or product in any form to excel. And
it certainly applies to horticultural crops, which are extremely
perishable. It is true that loss reduction is normally less costly
than equivalent increases in production. The loss of fresh produce
can be minimized by adopting different processing and preservation
techniques to convert the fresh vegetables into suitable
value-added and diversified products, which will help to reduce the
market glut during harvest season. Value-added processed products
are products that can be obtained from main products and
by-products after some sort of processing and subsequently marketed
for an increased profit margin. Generally speaking, value-added
products indicate that for the same volume of primary products, a
higher price is achieved by means of processing, packing, enhancing
the quality or other such methods. The integrated approach from
harvesting to the delivery into the hands of the consumer, if
handled properly, can add value to fresh produce on the market. But
most of the fresh produce has a limited life, although it can be
stored at appropriate temperature and relative humidity for the
same time. If such produce is processed just after harvesting, it
adds value and stabilizes the processed products for a longer time.
Preparing processed products will provide more variety to consumers
and improve the taste and other sensory properties of food. This
will also promote their fortification with nutrients that are
lacking in fresh produce. By adopting suitable methods for
processing and value addition, the shelf life of fresh produce can
be increased manifold, which supports their availability year-round
to a wider spectrum of consumers on both the domestic and
international market. With increased urbanization, rising middle
class purchasing power, changing food habits and a decline in
making preserved products in individual homes, there is now a
higher demand for industry-made products on the domestic market. In
spite of all these aspects, only 1-2.2% of the total produce is
processed in developing countries, as compared to 40-83% in
developed countries. The horticultural export industry offers an
important source of employment for developing countries. For
instance, horticulture accounts for 30% of India's agricultural GDP
from 8.5% of cropped area. India is the primary producer of spices,
second largest producer of fruits and vegetables and holds a
prominent position with regard to most plantation crops in the
world. The cultivation of horticultural crops is substantially more
labor-intensive than growing cereal crops and offers more
post-harvest opportunities for the development of value-added
products. This book offers a valuable guide for students of
horticulture, as well as a comprehensive resource for educators,
scientists, industrial personnel, amateur growers and farmers.
Spices provide our food with nutraceutical value rather than actual
nutrition. But apart from the popular and major spices, there are
several other spices, which, in spite of their enormous
contribution to human health, remain underexploited or
underutilized. This new volume, Underexploited Spice Crops: Present
Status, Agrotechnology, and Future Research Directions, is a
valuable compilation of agrotechniques coupled with background
information, research works, and scientific discussions on these
spices. It will include in-depth narration on underexploited spice
crops as products in influencing present-day the global export
market and the renewed interest in these crops throughout the
world. The volume deals with the scientific approach of growing
underexploited spices with the intention of popularizing them.
Separate chapters on the importance of each spice, methods of
growing and harvesting, and recent research from around the world
along with future strategies are covered.
The history of aroma and fragrance dates back through several ages
and civilizations. The sagacity of smell plays a remarkable role
for human beings to recognise food. Best fruits can be judged when
they are ripe and fit for consumption emitting lovely smell or
aroma. The same attribute from flowers attracts insects leading to
cross-pollination. India has enjoyed a paramount place in the
fabrication of quality perfumes and aromatics since the prehistoric
era. The celebrated Chinese voyager Fa-Hien described India as the
land of aromatic plants. Indian cities like Delhi, Agra, Kannauj,
Lucknow, Jaunpur, Ghazipur, Aligarh, Bharatpur, Mysore, and
Hyderabad emerged as centres of national and international trade in
perfumery and other aromatic compounds, and were known for their
quality across Asia, Europe and Africa. Aromatic plants precisely
possess odorous volatile substances in root, wood, bark, stem,
foliage, flower and fruit. The typical aroma is due to an
assortment of composite chemical compounds. At present, information
on the chemistry and properties of essential oils of only about 500
aromatic plants species is known in some detail out of a total of
about 1500. Of these, about 50 species find use as commercial
source of essential oils and aroma chemicals. It is realized now
that perfumes are not the essentials of sumptuousness as they were
in the past. It has given birth to new streams of medicinal
therapy, aromatherapy, involving the use of essential oils and
aromatics derived from plants to treat diseases. Essential oils are
also reported to be better than antibiotics due to their safety and
broad-spectrum activity. Natural essential oils are also
potentially safe insecticides. The essential oil obtained from
Acorus calamus having ss-asarone as an active principle produces
sterility among a variety of insects of either sex. It has,
therefore, been found very useful and secure for the storage of
food grains. However, there is still very inadequate research for
the cultivation of aromatic crops and extraction of essential oils
across the globe. This book has been designed to highlight the
associated issues of aromatic plants including the aspects of their
classification, importance, uses and applications for human
wellbeing, botany, agrotechniques, major bioactive constituents,
post-harvest extraction, chemistry and biochemistry of aroma
compounds along with an informative modern global research on these
plants throughout the world. I hope this book will cater the
scholastic services, reward diverse professionals and stakeholders,
and serve as an informative handbook for theoretical as well as
practical purposes.
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