Herbs, Spices and Medicinal Plants : Processing, Health Benefits and Safety.

Cover -- Title Page -- Copyright -- Contents -- List of Contributors -- Chapter 1 Thermal Processing of Herbs and Spices -- 1.1 Introduction -- 1.2 Thermal Processing of Spices -- 1.2.1 Cooking and Roasting of Spices -- 1.2.2 Blanching -- 1.2.3 High‐Pressure Steam Treatment -- 1.2.4 Electromagnetic Energy (Microwave) Treatment -- 1.3 Thermal Processing of Herbs -- 1.4 Conclusion -- 1.4 References -- Chapter 2 Non‐Thermal Processing of Herbs and Spices -- 2.1 Introduction -- 2.2 Ozone -- 2.3 Irradiation -- 2.4 Pulsed Electric Field -- 2.5 Pulsed Light -- 2.6 Fumigation with Ethylene Dioxide -- 2.7 High Pressure CO2 Coupled with Ultrasound -- 2.8 Cold Plasma -- 2.9 Conclusions -- 2.9 References -- Chapter 3 Recent Developments in High‐Quality Drying of Herbs and Spices -- 3.1 Introduction -- 3.2 Novel Combined Drying Methods -- 3.2.1 Solar‐Related Combined Drying Methods -- 3.2.2 Microwave‐Related Combined Drying Methods -- 3.2.3 Other Energy Sources‐Related Combined Drying Methods -- 3.3 Other Innovative Drying Methods -- 3.4 Conclusion and Suggestions for Future Research -- 3.4 Acknowledgments -- 3.4 References -- Chapter 4 Conventional Extraction Techniques for Bioactive Compounds from Herbs and Spices -- 4.1 Introduction -- 4.2 Principles of Extraction -- 4.2.1 Solid-Liquid Extraction -- 4.2.2 Liquid-Liquid Extraction -- 4.3 Factors Affecting Extraction -- 4.3.1 Solid-Liquid Extraction -- 4.3.2 Liquid-Liquid Extraction -- 4.3.3 Soxhlet Extraction -- 4.4 Optimized Extraction Techniques for Herbs and Spices -- 4.5 Conclusion -- 4.5 References -- Chapter 5 Novel Extraction Techniques for Bioactive Compounds from Herbs and Spices -- 5.1 Introduction -- 5.2 Pressurized Liquid Extraction (PLE) -- 5.2.1 Description of the Technique -- 5.2.2 Applications of PLE to Herbs and Spices -- 5.3 Supercritical Fluid Extraction (SFE).

5.3.1 Description of the Technique -- 5.3.2 Applications of SFE to Herbs and Spices -- 5.4 Ultrasound‐Assisted Extraction (UAE) -- 5.4.1 Description of the Technique -- 5.4.2 Applications of UAE to Herbs and Spices -- 5.5 Microwave‐Assisted Extraction (MAE) -- 5.5.1 Description of the Technique -- 5.5.2 Applications of MAE to Herbs and Spices -- 5.6 Enzyme‐Assisted Extraction (EAE) -- 5.6.1 Description of the Technique -- 5.6.2 Applications of EAE to Herbs and Spices -- 5.7 Integration of Different Extraction Techniques -- 5.7.1 Ultrasound-Microwave‐Assisted Extraction (UMAE) -- 5.7.2 Enzyme‐Based-Ultrasound-Microwave‐Assisted Extraction (EUMAE) -- 5.7.3 Supercritical Fluid Extraction-Pressurized Fluid Extraction (SFE-PLE) -- 5.7.4 Supercritical Fluid Extraction Assisted by Ultrasound (SFE-UAE) -- 5.8 Conclusions and Future Outlook -- 5.8 Acknowledgments -- 5.8 References -- Chapter 6 Approaches to Analytical Techniques - Characterizing Phytochemicals in Verbascum spp. -- 6.1 Introduction -- 6.2 The Challenge of Complexity -- 6.3 Extraction Processes -- 6.4 Separation and Detection -- 6.4.1 Thin Layer Chromatography (TLC) and High‐Performance Thin Layer Chromatography (HPTLC) -- 6.4.2 High‐Performance Liquid Chromatography (HPLC) -- 6.4.3 Gas Chromatography (GC) -- 6.4.4 Ion Exchange Chromatography, Size Exclusion Chromatography, Capillary Electrophoresis -- 6.4.5 Hyphenated Techniques (LC-MS, GC-MS, LC-NMR) -- 6.4.6 TLC Bioautography -- 6.4.7 Spectroscopic Methods -- 6.5 Chemical Characterization -- 6.5.1 Iridoid Glycosides -- 6.5.2 Flavonoids -- 6.5.3 Phenylethanoid/Phenylproponoid Glycosides -- 6.5.4 Saponins -- 6.5.5 Spermine Alkaloids -- 6.5.6 Polysaccharides -- 6.5.7 Other Constituents -- 6.6 Discussion -- 6.7 Conclusion -- 6.7 Funding and Acknowledgments -- 6.7 References.

Chapter 7 Purification and Isolation Techniques for Enrichment of Bioactive Phytochemicals from Herbs and Spices -- 7.1 Introduction -- 7.2 How to Approach Purification and Isolation -- 7.3 Purification Techniques -- 7.3.1 Liquid-Liquid Fractionation -- 7.3.2 Solid‐Phase Extraction -- 7.3.3 Preparative Liquid Chromatography -- 7.3.4 Hydrolysis -- 7.3.5 Membrane Filtration -- 7.3.6 Recrystallization -- 7.3.7 Other Techniques -- 7.4 Example of Purification and Isolation -- 7.5 Challenges and Future Trends -- 7.5 References -- Chapter 8 Medicinal Properties of Herbs and Spices: Past, Present, and Future -- 8.1 Introduction -- 8.2 Historical Uses of Herbs and Spices -- 8.3 Herbs and Spices in the Prevention and Treatment of Chronic Diseases -- 8.3.1 Anticancer Properties -- 8.3.2 Anti‐inflammatory Properties -- 8.3.3 Antidiabetic Properties -- 8.3.4 Antiobesity Properties -- 8.3.5 Hypolipidemic Properties -- 8.3.6 Influence on Digestive Stimulation -- 8.3.7 Antihypertensive Properties -- 8.3.8 Protection Against Alzheimer's Disease -- 8.3.9 Hepatoprotective Properties -- 8.4 Interaction and Potential Side Effects -- 8.5 Future Trends -- 8.5 References -- Chapter 9 Synergy in Whole Plant Medicine: Crataegus spp.: An Example -- 9.1 Introduction -- 9.2 Cardiovascular Diseases -- 9.3 Crataegus spp. -- 9.4 Synergy -- 9.4.1 Dose-Effect Approaches -- 9.4.2 Effect‐Based Approaches -- 9.5 Mechanisms of Action -- 9.5.1 Multitarget Effects -- 9.5.2 Pharmacokinetic or Physicochemical Effects (Enhanced Bioavailability, Improved Solubility, or Improved Resorption Rate) -- 9.5.3 Interactions with the Antibiotic Resistance Mechanisms of Bacteria -- 9.5.4 Improved Effectiveness by, for Example, Elimination or Neutralization of Adverse or Toxic Effects -- 9.6 Crataegus spp. - a Review -- 9.6.1 Published Papers -- 9.6.2 Multitarget Effects -- 9.7 General Considerations.

9.7.1 Lack of a Precise Definition for Combination Effects -- 9.7.2 Heterogeneity of Studies -- 9.7.3 Preparations Used -- 9.7.4 Absorption and Bioavailability -- 9.8 Conclusion -- 9.8 Funding and Acknowledgments -- 9.8 References -- Chapter 10 Potential Applications of Polyphenols from Herbs and Spices in Dairy Products as Natural Antioxidants -- 10.1 Introduction -- 10.2 Implications in the Use of Herbs and Spices as Natural Antioxidants in Milk and Dairy Products -- 10.2.1 Effect of Phenolic Concentration on Milk and Dairy Products -- 10.2.2 Effect of Phenolics on the Organoleptic Properties of Dairy Products -- 10.2.3 Effect of Phenolics on the Protein Stability of Milk and Dairy Products -- 10.2.4 Effect of Indigenous Antioxidant Compounds (Chlorophyll) on the Color of Milk and Dairy Products -- 10.3 Milk and Dairy Products as Carriers of Natural Antioxidants -- 10.3.1 Butter and Dairy Spreads as Carriers of Natural Antioxidants -- 10.3.2 Cheese as a Carrier of Natural Antioxidants -- 10.3.3 Ghee as a Carrier of Natural Antioxidants -- 10.3.4 Sandesh as a Carrier of Natural Antioxidants -- 10.3.5 Yogurt as a Carrier of Natural Antioxidants -- 10.3.6 Ice Cream as a Carrier of Natural Antioxidants -- 10.3 References -- Chapter 11 Biotic and Abiotic Safety Concerns for Herbs and Spices -- 11.1 Natural Products in Science - "Generally Recognized as Safe?" -- 11.2 Herbs and Spices - Reported Adverse Effects and Adverse Drug Reactions -- 11.3 (A)Biotic Factors Incorporated in the Foodchain and Influencing the Safety of Herbal Consumption -- 11.4 Herbal Product Safety Concerns - Advances in Identification and Regulatory Framework -- 11.4 References -- Chapter 12 Adverse Human Health Effects and Regulation of Metal Contaminants in Terrestrial Plant‐Derived Food and Phytopharmaceuticals -- 12.1 Introduction.

12.2 Sources of Environmental Metal Impurities Contributing to Plant Material Contamination -- 12.2.1 Soil and Surrounding Rhizosphere -- 12.2.2 Air -- 12.2.3 Water (Ground‐, Surface‐ and Waste‐Water) -- 12.2.4 Processing, Packaging, Storage, and Preparation -- 12.3 Overview of Metal Uptake Systems in Plants -- 12.4 Human Exposure to Metals in Plant‐Derived Food and Associated Regulation -- 12.4.1 Aluminum (Al) -- 12.4.2 Arsenic (As) -- 12.4.3 Cadmium -- 12.4.4 Chromium (Cr) -- 12.4.5 Lead (Pb) and Mercury (Hg) -- 12.5 Metals in Phytopharmaceuticals and Associated Regulation -- 12.5.1 Phytopharmaceuticals -- 12.5.2 Current European Regulatory Guidelines: The Herbal Directive Scheme -- 12.5.3 Current Quality Criteria for Metal Impurities -- 12.5.4 Key Issues -- 12.6 Metal Contaminants in Supplements: An Overview -- 12.7 Conclusion -- 12.7 Declaration of Interest -- 12.7 Funding and Acknowledgments -- 12.7 References -- Index -- EULA.

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Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2024. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.