UID:
almahu_9949592856002882
Format:
VIII, 54 p. 7 illus., 5 illus. in color.
,
online resource.
Edition:
1st ed. 2021.
ISBN:
9783030809188
Series Statement:
Chemistry of Foods,
Content:
This book discusses the scope and limitations of the antimicrobial and antioxidant properties of foods as medicines or medicinal coadjuvants in traditional Indian herbal therapies. The first chapter introduces readers to the relevance of the Ayurveda system, its holistic classification approach, applications of selected herbs and the demonstrable efficacy of herbal extracts in terms of antimicrobial susceptibility. In turn, the second chapter discusses the antimicrobial properties and kinetic mechanisms of inhibition ascribed to selected vegetable extracts. The third chapter addresses the antioxidant power of phenolic compounds from vegetable products and herbal extracts. The book closes with a review of natural antioxidant agents' role in the treatment of metabolic disorders. Written from an Indian perspective, this book unravels the chemistry of the traditional Indian diet and its impact on health. Further, it can serve as a reference for other traditional products with similar health claims.
Note:
Relevance of Ayurveda -- Herbal Extracts and Preparations in India -- Herbal Extracts, Phenolic Compounds, and Related Antioxidant Power -- Natural Antioxidant Agents for treatment of Metabolic Diseases and Disorders. .
In:
Springer Nature eBook
Additional Edition:
Printed edition: ISBN 9783030809171
Additional Edition:
Printed edition: ISBN 9783030809195
Additional Edition:
Printed edition: ISBN 9783031067174
Language:
English
DOI:
10.1007/978-3-030-80918-8
URL:
https://doi.org/10.1007/978-3-030-80918-8
URL:
Volltext
(URL des Erstveröffentlichers)
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