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Viser: The Chemistry and Bioactive Components of Turmeric
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The Chemistry and Bioactive Components of Turmeric Vital Source e-bog
(2020)
NBN International
2.417,00 kr.
Leveres umiddelbart efter køb
Søgbar e-bog
The Chemistry and Bioactive Components of Turmeric Vital Source e-bog
(2020)
Ingram Publisher Services UK
2.417,00 kr.
Leveres umiddelbart efter køb
The Chemistry and Bioactive Components of Turmeric
Sreeraj Gopi, Sabu Thomas, Ajaikumar B. Kunnumakkara, Bharat B. Aggarwal og Augustine Amalraj
(2020)
Sprog: Engelsk
Royal Society of Chemistry, The
2.352,00 kr.
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Detaljer om varen
- 1. Udgave
- Vital Source searchable e-book (Reflowable pages)
- Udgiver: NBN International (Oktober 2020)
- ISBN: 9781839160592
Turmeric belongs to the family Zingiberaceae and is a yellow spice of high economic importance due to its medicinal value. Cultivated in tropical and sub-tropical regions around the world, it is used extensively as a colouring, flavouring and preserving agent. In recent years, several drugs derived from natural products have been developed and current drug research is actively investigating the possible therapeutic roles of many Ayurvedic medicines, most notable among those being examined is turmeric. The wide range of pharmacological activities attributed to turmeric come mainly from curcuminoids and two related compounds, demethoxycurcumin and bisdemethoxycurcumin.
This comprehensive book brings together the research carried out on constituents obtained from turmeric and highlights their chemical and biological activities. Comprising 17 chapters, each written by experts in their respective field and curated by authorities, it will be invaluable to all those who are involved in the production, processing, marketing, and the use of turmeric. Appealing to researchers and professionals in natural products, nutraceuticals and food chemists, this book is exposing some of the myths and showing areas for possible future use.
This comprehensive book brings together the research carried out on constituents obtained from turmeric and highlights their chemical and biological activities. Comprising 17 chapters, each written by experts in their respective field and curated by authorities, it will be invaluable to all those who are involved in the production, processing, marketing, and the use of turmeric. Appealing to researchers and professionals in natural products, nutraceuticals and food chemists, this book is exposing some of the myths and showing areas for possible future use.
Licens varighed:
Bookshelf online: 5 år fra købsdato.
Bookshelf appen: ubegrænset dage fra købsdato.
Udgiveren oplyser at følgende begrænsninger er gældende for dette produkt:
Print: 2 sider kan printes ad gangen
Copy: højest 2 sider i alt kan kopieres (copy/paste)
Bookshelf online: 5 år fra købsdato.
Bookshelf appen: ubegrænset dage fra købsdato.
Udgiveren oplyser at følgende begrænsninger er gældende for dette produkt:
Print: 2 sider kan printes ad gangen
Copy: højest 2 sider i alt kan kopieres (copy/paste)
Detaljer om varen
- 1. Udgave
- Vital Source searchable e-book (Fixed pages)
- Udgiver: Ingram Publisher Services UK (Oktober 2020)
- ISBN: 9781788015936
Turmeric belongs to the family Zingiberaceae and is a yellow spice of high economic importance due to its medicinal value. Cultivated in tropical and sub-tropical regions around the world, it is used extensively as a colouring, flavouring and preserving agent. In recent years, several drugs derived from natural products have been developed and current drug research is actively investigating the possible therapeutic roles of many Ayurvedic medicines, most notable among those being examined is turmeric. The wide range of pharmacological activities attributed to turmeric come mainly from curcuminoids and two related compounds, demethoxycurcumin and bisdemethoxycurcumin.
This comprehensive book brings together the research carried out on constituents obtained from turmeric and highlights their chemical and biological activities. Comprising 17 chapters, each written by experts in their respective field and curated by authorities, it will be invaluable to all those who are involved in the production, processing, marketing, and the use of turmeric. Appealing to researchers and professionals in natural products, nutraceuticals and food chemists, this book is exposing some of the myths and showing areas for possible future use.
This comprehensive book brings together the research carried out on constituents obtained from turmeric and highlights their chemical and biological activities. Comprising 17 chapters, each written by experts in their respective field and curated by authorities, it will be invaluable to all those who are involved in the production, processing, marketing, and the use of turmeric. Appealing to researchers and professionals in natural products, nutraceuticals and food chemists, this book is exposing some of the myths and showing areas for possible future use.
Licens varighed:
Bookshelf online: 5 år fra købsdato.
Bookshelf appen: ubegrænset dage fra købsdato.
Udgiveren oplyser at følgende begrænsninger er gældende for dette produkt:
Print: 2 sider kan printes ad gangen
Copy: højest 2 sider i alt kan kopieres (copy/paste)
Bookshelf online: 5 år fra købsdato.
Bookshelf appen: ubegrænset dage fra købsdato.
Udgiveren oplyser at følgende begrænsninger er gældende for dette produkt:
Print: 2 sider kan printes ad gangen
Copy: højest 2 sider i alt kan kopieres (copy/paste)
Detaljer om varen
- Hardback: 386 sider
- Udgiver: Royal Society of Chemistry, The (Oktober 2020)
- Forfattere: Sreeraj Gopi, Sabu Thomas, Ajaikumar B. Kunnumakkara, Bharat B. Aggarwal og Augustine Amalraj
- ISBN: 9781788015554
Turmeric is cultivated in tropical and sub-tropical regions around the world and used extensively as a colouring and flavouring agent. It is also one of the most popular medicinal herbs, with a wide range of pharmacological activities attributed mainly to curcuminoids and two related compounds, demethoxycurcumin and bisdemethoxycurcumin. This book brings together the research carried out in the area of the constituents obtained from turmeric such as curcuminoid, volatile oil, proteins and carbohydrates and their medicinal, nutraceutical and cosmetic applications. It starts from the isolation of components from turmeric and summarizes the chemistry of isolated compounds, the synthetic methodology to prepare them, various formulations of important components of turmeric to enhance the bioavailability and their biological activity. It is a comprehensive treatment of this important spice appealing to researchers and professionals in natural products and nutraceuticals and food chemists.
Turmeric - The Miraculous Herb from Ancient India and its Historical Background; Chemistry of Turmeric; Geographical Variations of Turmeric and Curcumin; Turmeric - Active Ingredients Other than Curcuminoids; Curcuminoids - Isolation, Formulations and the Bioavailability Problems; Curcumin Pharmacokinetics and Plasma Determination; Curcumin: A Potential Molecule for the Prevention and Treatment of Inflammatory Disorders; Biological Activities of Curcuminoids; Biosynthesis of Curcumin and Molecular Targets and Biological Mechanism of Curcumin; Effect of Turmeric in Gut Diseases; Molecular Docking Studies of Curcumin; Biological Activities of Non-curcuminoids; Toxicology Aspects of Turmeric; Production, Economic and Marketing of Turmeric; Nanodrug Delivery Formulations for Curcumin Absorption; Curcumin as Dietary Supplements Against Various Diseases: An Insight into the New Trends and Future Perspectives
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