Pub Date : 2021-12-01DOI: 10.5772/intechopen.99819
Mavra Javed, Waqas Ahmed, Rehan Mian, Abdul Momin Rizwan Ahmad
Functional and nutraceuticals products provide a bigger prospect to one’s health by permitting health costs and supporting economic growth in lower and middle developed countries. Because of this reason, mostly diversion of people is going towards functional food and these Phyto-based foods are turning out to be popular universal in the red to the number of statements from researchers for their therapeutic applications. Garlic is one of the ancient vegetables that is used worldwide in different aspects which includes seasoning, culinary purposes, flavoring, and medical purposes. The consumption of garlic word wide increases due to its convenience, tackiness, health benefits, and low side effects. Garlic has been utilized for thousands of years because of its rich active components, phytochemicals, and other Sulfur containing components. It has so much rich history to contribute to the food industry. It has been used as a food stabilizer to prevent the development of pathogens to the prevention of many diseases. The claimed vigor reimbursements of garlic are abundant, including, anticarcinogenic, antibiotic, anti-hypertensive, and cholesterol-lowering properties, the risk of cardiovascular disease lowering the effects of hypolipidemic, antithrombotic, anti-diabetic, antioxidant, antimicrobial, immunomodulatory, antimutagenic, and prebiotic activities. The present attempt of the chapter is to explore garlic history along with its active component’s involvement in the prevention of diseases and threats.
{"title":"Garlic as a Potential Nominee in Functional Food Industry","authors":"Mavra Javed, Waqas Ahmed, Rehan Mian, Abdul Momin Rizwan Ahmad","doi":"10.5772/intechopen.99819","DOIUrl":"https://doi.org/10.5772/intechopen.99819","url":null,"abstract":"Functional and nutraceuticals products provide a bigger prospect to one’s health by permitting health costs and supporting economic growth in lower and middle developed countries. Because of this reason, mostly diversion of people is going towards functional food and these Phyto-based foods are turning out to be popular universal in the red to the number of statements from researchers for their therapeutic applications. Garlic is one of the ancient vegetables that is used worldwide in different aspects which includes seasoning, culinary purposes, flavoring, and medical purposes. The consumption of garlic word wide increases due to its convenience, tackiness, health benefits, and low side effects. Garlic has been utilized for thousands of years because of its rich active components, phytochemicals, and other Sulfur containing components. It has so much rich history to contribute to the food industry. It has been used as a food stabilizer to prevent the development of pathogens to the prevention of many diseases. The claimed vigor reimbursements of garlic are abundant, including, anticarcinogenic, antibiotic, anti-hypertensive, and cholesterol-lowering properties, the risk of cardiovascular disease lowering the effects of hypolipidemic, antithrombotic, anti-diabetic, antioxidant, antimicrobial, immunomodulatory, antimutagenic, and prebiotic activities. The present attempt of the chapter is to explore garlic history along with its active component’s involvement in the prevention of diseases and threats.","PeriodicalId":310436,"journal":{"name":"Herbs and Spices - New Processing Technologies","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132257212","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-01DOI: 10.5772/intechopen.99280
Nabila Rodríguez Valerón, Diego Prado Vásquez, R. Munk
The Pinaceae family has traditionally been used as medicine, resorted to as a famine food and for ornamental purposes as Christmas trees. In the last few years numerous restaurants have been using different species of Pinaceae family as a garnish or an aromatic spice, using them in different culinary applications like oils and infusions to flavor dressings and broths. Abies grandis (Grand fir), Pseudotsuga menziesii (Douglas fir), Pinus sylvestris (Scots pine) and Picea abies (Norway spruce) were researched on taxonomy, habitats and non-edible uses, culinary traditions, health and nutritional properties, aroma profile. The main compounds in Pinaceae family are monoterpenes, oxygenated monoterpenes, sesquiterpenes, oxygenate sesquiterpenes, diterpenes and hydrocarbons, especially α-β-pinene, limonene, α-terpinene, and even bornyl acetate, responsible for aroma compounds such as citrusy-, woody-, herbal-, or piney aromas. Modern gastronomy uses, sensory analysis and culinary applications were applied for demonstrating the possibilities on modern culinary application in this novel yet traditional spice.
{"title":"Pinaceae Species: Spruce, Pine and Fir as a New Culinary Herb and Spice","authors":"Nabila Rodríguez Valerón, Diego Prado Vásquez, R. Munk","doi":"10.5772/intechopen.99280","DOIUrl":"https://doi.org/10.5772/intechopen.99280","url":null,"abstract":"The Pinaceae family has traditionally been used as medicine, resorted to as a famine food and for ornamental purposes as Christmas trees. In the last few years numerous restaurants have been using different species of Pinaceae family as a garnish or an aromatic spice, using them in different culinary applications like oils and infusions to flavor dressings and broths. Abies grandis (Grand fir), Pseudotsuga menziesii (Douglas fir), Pinus sylvestris (Scots pine) and Picea abies (Norway spruce) were researched on taxonomy, habitats and non-edible uses, culinary traditions, health and nutritional properties, aroma profile. The main compounds in Pinaceae family are monoterpenes, oxygenated monoterpenes, sesquiterpenes, oxygenate sesquiterpenes, diterpenes and hydrocarbons, especially α-β-pinene, limonene, α-terpinene, and even bornyl acetate, responsible for aroma compounds such as citrusy-, woody-, herbal-, or piney aromas. Modern gastronomy uses, sensory analysis and culinary applications were applied for demonstrating the possibilities on modern culinary application in this novel yet traditional spice.","PeriodicalId":310436,"journal":{"name":"Herbs and Spices - New Processing Technologies","volume":"30 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124533003","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-01DOI: 10.5772/intechopen.99661
Adeyemi Ojutalayo Adeeyo, Tshianeo Mellda Ndou, Mercy Adewumi Alabi, Hosana Dumisani Mkoyi, Erinfolami Motunrayo Enitan, D. Beswa, R. Makungo, John O. Odiyo
Herbs and spices are plant parts (herbs from leaves and spices from other parts) that are conventionally used in their fresh or dried state for flavouring, natural condiments, preservatives and for medicinal purposes. Worldwide, most spices are classified on the basis of taste, season of growth, economic importance, growth habit and plant part used. Black pepper, chilies, small cardamom, ginger and turmeric are some of the widely used spices while common herbs include thyme, basil and bay leaves. These herbs are basically classified according to usage, active constituents and period of life. Secondary metabolites such as Eugenol, thymol, limonene, cuminaldehyde, curcumin, piperine, quercetin, luteolin in these plant parts have been found to be responsible for anticancer, antimicrobial, antiviral, antidiabetic, antioxidant, anti-inflammatory and hypocholesterolemic effects. Their application in water fortification, milk and cheese processing, production of beauty products and pesticides among others could not be underestimated. Finally, adulteration, toxicity and allergic reactions are some of the identified limitations and challenges often encountered in the use of herbs and spices.
{"title":"Structure: Activity and Emerging Applications of Spices and Herbs","authors":"Adeyemi Ojutalayo Adeeyo, Tshianeo Mellda Ndou, Mercy Adewumi Alabi, Hosana Dumisani Mkoyi, Erinfolami Motunrayo Enitan, D. Beswa, R. Makungo, John O. Odiyo","doi":"10.5772/intechopen.99661","DOIUrl":"https://doi.org/10.5772/intechopen.99661","url":null,"abstract":"Herbs and spices are plant parts (herbs from leaves and spices from other parts) that are conventionally used in their fresh or dried state for flavouring, natural condiments, preservatives and for medicinal purposes. Worldwide, most spices are classified on the basis of taste, season of growth, economic importance, growth habit and plant part used. Black pepper, chilies, small cardamom, ginger and turmeric are some of the widely used spices while common herbs include thyme, basil and bay leaves. These herbs are basically classified according to usage, active constituents and period of life. Secondary metabolites such as Eugenol, thymol, limonene, cuminaldehyde, curcumin, piperine, quercetin, luteolin in these plant parts have been found to be responsible for anticancer, antimicrobial, antiviral, antidiabetic, antioxidant, anti-inflammatory and hypocholesterolemic effects. Their application in water fortification, milk and cheese processing, production of beauty products and pesticides among others could not be underestimated. Finally, adulteration, toxicity and allergic reactions are some of the identified limitations and challenges often encountered in the use of herbs and spices.","PeriodicalId":310436,"journal":{"name":"Herbs and Spices - New Processing Technologies","volume":"119 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116289037","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-01DOI: 10.5772/intechopen.100725
Rabia Shabir Ahmad, Muhammad Imran, Muhammad Kamran Khan, Muhammad Haseeb Ahmad, Muhammad Sajid Arshad, Huda Ateeq, Muhammad Abdul Rahim
{"title":"Introductory Chapter: Herbs and Spices - An Overview","authors":"Rabia Shabir Ahmad, Muhammad Imran, Muhammad Kamran Khan, Muhammad Haseeb Ahmad, Muhammad Sajid Arshad, Huda Ateeq, Muhammad Abdul Rahim","doi":"10.5772/intechopen.100725","DOIUrl":"https://doi.org/10.5772/intechopen.100725","url":null,"abstract":"<jats:p />","PeriodicalId":310436,"journal":{"name":"Herbs and Spices - New Processing Technologies","volume":"77 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133872496","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-12-01DOI: 10.5772/intechopen.99225
N. Farhana
The repository of traditional, historical and cultural heritage of natural prophylactic medicine to treat different disease, disorder and its aliment is limitless and time-immemorial. As per the hadith narrated by Ibn Abbas (RA), Prophet Muhammed specifically mentioned about Sulayman (AS) recorded the name and use of many herbal medicinal remedies after construction of his castle (Ibn Asakri’s Mukhtasar Tareekh Dimashq 3.393), in addition to it, Prophet Muhammed use to recommend 65 different herbal prophylactic medicines which are scientifically proved to be highly effective against almost all types of ailments, among this repository of 65, while prescribing the NS Prophet Muhammed narrated “use this black seeds regularly it is having the properties to cure all disease (ailment) except death (An authentic hadith narrated by Abu Hurayrah (RA) and recorded by Bukhari, Muslim Ahmad Ibn Majah). This in-depth review specially articulated to elaborate phytochemical, pharmacological and mechanistic approach to bring out the properties of not only NS but in addition, it focusing on the important properties of EJ. Preliminarily to say NS claim to have anti-inflammatory, analgesic, hepato-protective, neuro-protective, gastro-protective and other useful activity are due to two important constituents Thymoquinone (TQ) and NS oil (NSO). TQ has interaction with human serum albumin. Seeds containing volatile oils mainly Melanthin showed toxicity at larger doses. Whereas, EJ simultaneously proved its effectiveness underutilized fruit, crops are nutritious bearing wide range of pharmaceuticals properties. EJ fruit is highly perishable and is mainly used for the diabetes patients, it is well known as a traditional medicinal plant having essential bioactive compounds which are present in all parts of the plant. The major bioactive compounds present in the EJ roots are phytosterols, flavonoids, carotenoids, myricetin, oxalic acid, gallic acid, citronellol, cyanidin diglucoside, hotrienol, and polyphenols as well as micronutrients having many health benefits. It is also a good source of anthocyanin and effective against numerous health problems and act as chemo-preventive, radioprotective and demonstrating antineoplastic properties. The ripe fruits are pleasant, astringent taste and are eaten either raw or processed into different products mainly vinegar, jam, jellies and squash. The jambolana seed contains alkaloid, jambosine, and glycoside jambolin or antimellin. To be concluded, NS and EJ both bearing similar therapeutic and pharmacological endorsement with different remarkable biological active molecule, which will become future reference to find out the natural way to cure untreatable disease and its disorder such as HIV-Aids, Cancer and recent outbreak, etc. according to narration made by Prophet Muhammed .
{"title":"Meticulous Endorsement of Black Seed and Jambolana: A Scientific Review","authors":"N. Farhana","doi":"10.5772/intechopen.99225","DOIUrl":"https://doi.org/10.5772/intechopen.99225","url":null,"abstract":"The repository of traditional, historical and cultural heritage of natural prophylactic medicine to treat different disease, disorder and its aliment is limitless and time-immemorial. As per the hadith narrated by Ibn Abbas (RA), Prophet Muhammed specifically mentioned about Sulayman (AS) recorded the name and use of many herbal medicinal remedies after construction of his castle (Ibn Asakri’s Mukhtasar Tareekh Dimashq 3.393), in addition to it, Prophet Muhammed use to recommend 65 different herbal prophylactic medicines which are scientifically proved to be highly effective against almost all types of ailments, among this repository of 65, while prescribing the NS Prophet Muhammed narrated “use this black seeds regularly it is having the properties to cure all disease (ailment) except death (An authentic hadith narrated by Abu Hurayrah (RA) and recorded by Bukhari, Muslim Ahmad Ibn Majah). This in-depth review specially articulated to elaborate phytochemical, pharmacological and mechanistic approach to bring out the properties of not only NS but in addition, it focusing on the important properties of EJ. Preliminarily to say NS claim to have anti-inflammatory, analgesic, hepato-protective, neuro-protective, gastro-protective and other useful activity are due to two important constituents Thymoquinone (TQ) and NS oil (NSO). TQ has interaction with human serum albumin. Seeds containing volatile oils mainly Melanthin showed toxicity at larger doses. Whereas, EJ simultaneously proved its effectiveness underutilized fruit, crops are nutritious bearing wide range of pharmaceuticals properties. EJ fruit is highly perishable and is mainly used for the diabetes patients, it is well known as a traditional medicinal plant having essential bioactive compounds which are present in all parts of the plant. The major bioactive compounds present in the EJ roots are phytosterols, flavonoids, carotenoids, myricetin, oxalic acid, gallic acid, citronellol, cyanidin diglucoside, hotrienol, and polyphenols as well as micronutrients having many health benefits. It is also a good source of anthocyanin and effective against numerous health problems and act as chemo-preventive, radioprotective and demonstrating antineoplastic properties. The ripe fruits are pleasant, astringent taste and are eaten either raw or processed into different products mainly vinegar, jam, jellies and squash. The jambolana seed contains alkaloid, jambosine, and glycoside jambolin or antimellin. To be concluded, NS and EJ both bearing similar therapeutic and pharmacological endorsement with different remarkable biological active molecule, which will become future reference to find out the natural way to cure untreatable disease and its disorder such as HIV-Aids, Cancer and recent outbreak, etc. according to narration made by Prophet Muhammed .","PeriodicalId":310436,"journal":{"name":"Herbs and Spices - New Processing Technologies","volume":"18 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123646533","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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