Science of Spices and Culinary Herbs - Latest Laboratory, Pre-clinical, and Clinical Studies: Volume 4 E-Book
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- Herausgeber: Bentham Science Publishers
- Kategorie: Fachliteratur
- Serie: Science of Spices and Culinary Herbs
- Sprache: Englisch
Many herbs and spices, in addition to their culinary use for taste, contain chemical compounds which have medicinal uses. For this reason, herbs and spices have been used for treating various ailments since ancient times. Modern scientific methods have enabled researchers to isolate bioactive compounds from herbs and spices and perform chemical analyses, which can be used to develop medicines to treat different diseases. This book series is a compilation of current reviews on studies performed on herbs and spices. Science of Spices and Culinary Herbs is essential reading for medicinal chemists, herbalists and biomedical researchers interested in the science of natural herbs and spices that are a common part of regional diets and folk medicine.
The fourth volume of this series features the following reviews:
1. Pharmacological effects of Curcuma longa, focused on anti-inflammatory, antioxidant and immunomodulatory effects
2. Ethnomedicinal uses, Phytochemistry, Pharmacological effects, Pre-clinical and Clinical studies on flaxseed: A spice and culinary herb-based formulations and its constituents
3. Nigella sativa (Prophetic medicine): The Miracle Herb
4. Properties of Mexican oregano (Lippia spp.) essential oils and their use in aquaculture
5. Curry leaf: An insight into its Pharmacological activities, Medicinal profile, and Phytochemistry
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Seitenzahl: 349
Veröffentlichungsjahr: 2021
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PREFACE
According the World Health Organization, the overwhelming majority of people, both in the developed and the developing world, rely on alternative and complementary medicines and botanicals for the prevention and treatment of diseases. The world market of botanicals already exceeds 100 billion USD with a CGAR of 21.7%, making it one of fastest growing industries globally. With the importance of herbal products in health and economy, the field is receiving much attention of the scientific community, particularly with respect to safety, efficacy, standardization and method development towards regulatory compliance. Culinary herbs and spices have several added advantages over other non-dietary herbs. Since they are nontoxic, palatable, and culturally acceptable, they therefore occupy a high place in the global business of botanicals. These fascinating herbs are now used in all kind of products, including nutraceuticals and health supplements. Personal care items, beverages, aromatherapy products, fragrances or cosmetics are other fields in which they are commonly found. The key objective of this book series entitled “Science of Spice & Culinary Herbs” is to provide a comprehensive account of the most recent scientific researches, carried out on the most common spices and dietary herbs. The first three volumes of the book series have received immense appreciation and overwhelming interest. The 4th volume of the series contains five comprehensive review articles, covering scientific studies on pharmacological, clinical and industrial uses of several common herbs and spices.
The review by Boskabady et al is focused on recent studies on molecular and cellular aspects of anti-inflammatory, antioxidant, and immunomodulatory effects of Curcuma longa, commonly known as turmeric. These studies firmly establish the therapeutic potential of this well-known spice against various diseases. Flax seeds (Linum ustatissimum) have attracted major scientific and general interest in recent years due to the omega-3-fatty acid and fiber contents which make it an attractive health food. Chandra et al have contributed a review on pharmacological and clinical studies on flax seeds in the context of their lipid lowering, anti-oxidant, anti-obesity properties as well as their role in prevention of cancers, cardiovascular, cerebrovascular, and gastrointestinal diseases. Mohi-ud-din et al have reviewed the pharmacological, clinical and phytochemical studies carried out on the globally popular traditional spice Nigella sativa (black cumin) and its main phytoconstituent thymoquinone, demonstrating iys potential for the treatment of various diseases. The Article of Escobedo-Bonilla covers an interesting aspect of the usefulness of essential oils of Mexican oregano (Lippia species) as antimicrobial agents for aquaculture industry, thus avoiding the use of synthetic antibiotics and biocidal compounds. Last article in the volume is centered around the pharmacological properties and medicinal benefits of curry leaf (Murraya koenigii). The authors (Mir et al) has also provided details of various phytochemicals obtained from this flavoring herb used in South-Asian cuisines.
We wish to express our profound gratitude to all the authors for their excellent contributions. We would also like to thank the excellent team of Bentham Science Publishers, particularly Ms. Fariya Zulfiqar (Manager Publications) and Mr. Mahmood Alam (Editorial Director) for the timely completion and release of the 4th volume of this important book series. We sincerely hope that this volume, like the previous volumes of this book series will contribute to the better understanding of the immense health benefits of spices and culinary herbs, nature’s gifts to humanity, and trigger further research and development in this important field.
Atta-ur-Rahman, FRS Kings College University of Cambridge Cambridge UKList of Contributors
Pharmacological Effects of Curcuma longa, Focused on Anti-inflammatory, Antioxidant and Immunomodulatory Effects
M.H. Boskabady1,2,*,M.R. Khazdair3,A. Memarzia2,S. Behrouz2,Z. Ghlamnezhad1,2Abstract
Curcuma longa (C. longa) or turmeric is a plant with a long history of use in traditional medicine, especially for treatment of inflammatory conditions. Also, pharmacological effects such as antioxidant and anti-microbial properties were described for this plant. This chapter reports the latest knowledge on anti-inflammatory, antioxidant and immunomodulatory effects of C. longa based on a literature survey using various databases and appropriate keywords until the end of July 2020. Various studies showed anti-inflammatory effects of C. longa, including decreased total white blood cells (WBC), neutrophils and eosinophils, as well as its effects on serum levels of inflammatory mediators such as phospholipase A2 (PLA2) and total protein in different inflammatory conditions. The anti-toxin effects of C. longa were also reported in several studies. The plant extracts decreased malondialdehyde and nitric oxide levels but increased thiol, superoxide dismutase, and catalase levels in oxidative stress conditions. Treatment with C. longa improved the levels of IgE, pro-inflammatory cytokines including interleukin (IL)-4, transforming growth factor beta (TGF-β) and IL-17 as well as anti-inflammatory cytokines such as interferon gamma (IFN-γ) and forkhead box P3 (FOXP3) and T helper cells 1 Th1/Th2 ratio in various conditions with disturbed immune balance. The reviewed papers showed anti-inflammatory, antioxidant and immunomodulatory effects of C. longa, indicating potential therapeutic property of the plant for treatment of inflammatory, oxidative and immune-dysregulation diseases.
