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By: Rajkumar Rajendram (Edited by) , Victor Preedy (Edited by) , Vinood Patel (Edited by)
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The use of different foods, herbs, and spices to treat or prevent disease has been recorded for thousands of years. Egyptian papyrus, hieroglyphics and ancient texts from the Middle East have described the cultivation and preparations of herbs and botanicals to “cure the sick.” There are even older records from China and India. Some ancient scripts describe the use of medicinal plants which have never been seen within European cultures. Indeed, all ancient civilizations have pictorial records of different foods, herbs, and spices being used for medical purposes. However, there are fundamental questions and issues pertaining to the scientific evidence for the use of these agents or their extracts in modern medicine. These issues are explored in Ancient and Traditional Foods, Plants, Herbs and Spices used in the Middle East.
Features
· Describes uses and applications of plant-based materials from different countries of the Middle East.
· Each chapter has unique cross references to foods, herbs, spices and botanicals
· Bridges molecular biology, physiology and medical sciences
· Coverage includes herbal medicines, supplements, lifestyle patterns, nutrition, and plant-based diets
· Each chapter describes usage and applications of traditional foods and botanicals; historical background; toxicity; cautionary notes; and summary points
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. Written by international experts, this is an essential read for food researchers, food scientists, and nutritionists, researchers and health professionals with an interest in the potential therapeutic value of Middle Eastern food components. The book will also be of relevance to physicians and pharmacologists.
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