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  • Produktbild: Herbs, Spices and Medicinal Plants
  • Produktbild: Herbs, Spices and Medicinal Plants

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

239,99 €

inkl. gesetzl. MwSt., Versandkostenfrei

Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

05.10.2020

Herausgeber

Mohammad B. Hossain + weitere

Verlag

John Wiley & Sons Inc

Seitenzahl

400

Maße (L/B/H)

25/17,5/2,6 cm

Gewicht

866 g

Auflage

1. Auflage

Sprache

Englisch

ISBN

978-1-119-03661-6

Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

05.10.2020

Herausgeber

Verlag

John Wiley & Sons Inc

Seitenzahl

400

Maße (L/B/H)

25/17,5/2,6 cm

Gewicht

866 g

Auflage

1. Auflage

Sprache

Englisch

ISBN

978-1-119-03661-6

Herstelleradresse

Libri GmbH
Europaallee 1
36244 Bad Hersfeld
DE

Email: gpsr@libri.de

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  • Produktbild: Herbs, Spices and Medicinal Plants
  • Produktbild: Herbs, Spices and Medicinal Plants

  • List of Contributors xi

    1 Thermal Processing of Herbs and Spices 1
    Anjali H. Kurup, Shweta Deotale, Ashish Rawson, and Ankit Patras

    1.1 Introduction 1

    1.2 Thermal Processing of Spices 2

    1.2.1 Cooking and Roasting of Spices 2

    1.2.2 Blanching 9

    1.2.3 High-Pressure Steam Treatment 10

    1.2.4 Electromagnetic Energy (Microwave) Treatment 12

    1.3 Thermal Processing of Herbs 13

    1.4 Conclusion 16

    References 17

    2 Non-Thermal Processing of Herbs and Spices 23
    Camila A. Perussello

    2.1 Introduction 23

    2.2 Ozone 25

    2.3 Irradiation 28

    2.4 Pulsed Electric Field 31

    2.5 Pulsed Light 33

    2.6 Fumigation with Ethylene Dioxide 34

    2.7 High Pressure CO2 Coupled with Ultrasound 36

    2.8 Cold Plasma 37

    2.9 Conclusions 39

    References 39

    3 Recent Developments in High-Quality Drying of Herbs and Spices 45
    Wei Jin, Min Zhang, Weifeng Shi, and Arun S. Mujumdar

    3.1 Introduction 45

    3.2 Novel Combined Drying Methods 46

    3.2.1 Solar-Related Combined Drying Methods 47

    3.2.2 Microwave-Related Combined Drying Methods 53

    3.2.3 Other Energy Sources-Related Combined Drying Methods 59

    3.3 Other Innovative Drying Methods 61

    3.4 Conclusion and Suggestions for Future Research 62

    Acknowledgments 63

    References 63

    4 Conventional Extraction Techniques for Bioactive Compounds from Herbs and Spices 69
    Md Abu Bakar Siddique, Katerina Tzima, Dilip K. Rai, and Nigel Brunton

    4.1 Introduction 69

    4.2 Principles of Extraction 70

    4.2.1 Solid-Liquid Extraction 70

    4.2.2 Liquid-Liquid Extraction 74

    4.3 Factors Affecting Extraction 76

    4.3.1 Solid-Liquid Extraction 76

    4.3.2 Liquid-Liquid Extraction 79

    4.3.3 Soxhlet Extraction 82

    4.4 Optimized Extraction Techniques for Herbs and Spices 85

    4.5 Conclusion 85

    References 88

    5 Novel Extraction Techniques for Bioactive Compounds from Herbs and Spices 95
    Andrea P. Sánchez-Camargo, Lidia Montero, Jose A. Mendiola, M. Herrero, and E. Ibáñez

    5.1 Introduction 95

    5.2 Pressurized Liquid Extraction (PLE) 96

    5.2.1 Description of the Technique 96

    5.2.2 Applications of PLE to Herbs and Spices 98

    5.3 Supercritical Fluid Extraction (SFE) 101

    5.3.1 Description of the Technique 101

    5.3.2 Applications of SFE to Herbs and Spices 103

    5.4 Ultrasound-Assisted Extraction (UAE) 105

    5.4.1 Description of the Technique 105

    5.4.2 Applications of UAE to Herbs and Spices 106

    5.5 Microwave-Assisted Extraction (MAE) 108

    5.5.1 Description of the Technique 108

    5.5.2 Applications of MAE to Herbs and Spices 109

    5.6 Enzyme-Assisted Extraction (EAE) 112

    5.6.1 Description of the Technique 112

    5.6.2 Applications of EAE to Herbs and Spices 113

    5.7 Integration of Different Extraction Techniques 115

    5.7.1 Ultrasound-Microwave-Assisted Extraction (UMAE) 115

    5.7.2 Enzyme-Based-Ultrasound-Microwave-Assisted Extraction (EUMAE) 116

    5.7.3 Supercritical Fluid Extraction-Pressurized Fluid Extraction (SFE-PLE) 116

    5.7.4 Supercritical Fluid Extraction Assisted by Ultrasound (SFE-UAE) 118

    5.8 Conclusions and Future Outlook 120

    Acknowledgments 121

    References 121

    6 Approaches to Analytical Techniques - Characterizing Phytochemicals in Verbascum spp. 129
    Anna-Maria Keaveney, Ambrose Furey, and Brigid Lucey

    6.1 Introduction 129

    6.2 The Challenge of Complexity 134

    6.3 Extraction Processes 137

    6.4 Separation and Detection 140

    6.4.1 Thin Layer Chromatography (TLC) and High-Performance Thin Layer Chromatography (HPTLC) 143

    6.4.2 High-Performance Liquid Chromatography (HPLC) 146

    6.4.3 Gas Chromatography (GC) 147

    6.4.4 Ion Exchange Chromatography, Size Exclusion Chromatography, Capillary Electrophoresis 147

    6.4.5 Hyphenated Techniques (LC-MS, GC-MS, LC-NMR) 148

    6.4.6 TLC Bioautography 149

    6.4.7 Spectroscopic Methods 150

    6.5 Chemical Characterization 151

    6.5.1 Iridoid Glycosides 153

    6.5.2 Flavonoids 158

    6.5.3 Phenylethanoid/Phenylproponoid Glycosides 159

    6.5.4 Saponins 160

    6.5.5 Spermine Alkaloids 161

    6.5.6 Polysaccharides 161

    6.5.7 Other Constituents 162

    6.6 Discussion 162

    6.7 Conclusion 165

    Funding and Acknowledgments 166

    References 166

    7 Purification and Isolation Techniques for Enrichment of Bioactive Phytochemicals from Herbs and Spices 177
    Ramón Aznar and Dilip K. Rai

    7.1 Introduction 177

    7.2 How to Approach Purification and Isolation 178

    7.3 Purification Techniques 180

    7.3.1 Liquid-Liquid Fractionation 180

    7.3.2 Solid-Phase Extraction 181

    7.3.3 Preparative Liquid Chromatography 185

    7.3.4 Hydrolysis 194

    7.3.5 Membrane Filtration 195

    7.3.6 Recrystallization 195

    7.3.7 Other Techniques 197

    7.4 Example of Purification and Isolation 198

    7.5 Challenges and Future Trends 199

    References 201

    8 Medicinal Properties of Herbs and Spices: Past, Present, and Future 207
    Celia Rodríguez-Pérez and Ramón Aznar

    8.1 Introduction 207

    8.2 Historical Uses of Herbs and Spices 208

    8.3 Herbs and Spices in the Prevention and Treatment of Chronic Diseases 210

    8.3.1 Anticancer Properties 210

    8.3.2 Anti-inflammatory Properties 230

    8.3.3 Antidiabetic Properties 231

    8.3.4 Antiobesity Properties 233

    8.3.5 Hypolipidemic Properties 233

    8.3.6 Influence on Digestive Stimulation 235

    8.3.7 Antihypertensive Properties 236

    8.3.8 Protection Against Alzheimer's Disease 236

    8.3.9 Hepatoprotective Properties 237

    8.4 Interaction and Potential Side Effects 238

    8.5 Future Trends 239

    Abbreviations 239

    References 240

    9 Synergy in Whole Plant Medicine: Crataegus spp.: An Example 251
    Mary C. Tassell, Anne-Maria Keaveney, Rosari Kingston, Deirdre Gilroy, Mary Lehane, Brigid Lucey, and Ambrose Furey

    9.1 Introduction 251

    9.2 Cardiovascular Diseases 252

    9.3 Crataegus spp. 252

    9.4 Synergy 254

    9.4.1 Dose-Effect Approaches 257

    9.4.2 Effect-Based Approaches 260

    9.5 Mechanisms of Action 262

    9.5.1 Multitarget Effects 264

    9.5.2 Pharmacokinetic or Physicochemical Effects (Enhanced Bioavailability, Improved Solubility, or Improved Resorption Rate) 264

    9.5.3 Interactions with the Antibiotic Resistance Mechanisms of Bacteria 264

    9.5.4 Improved Effectiveness by, for Example, Elimination or Neutralization of

    Adverse or Toxic Effects 265

    9.6 Crataegus spp. - a Review 266

    9.6.1 Published Papers 266

    9.6.2 Multitarget Effects 270

    9.7 General Considerations 272

    9.7.1 Lack of a Precise Definition for Combination Effects 272

    9.7.2 Heterogeneity of Studies 273

    9.7.3 Preparations Used 273

    9.7.4 Absorption and Bioavailability 274

    9.8 Conclusion 275

    Funding and Acknowledgments 276

    References 276

    10 Potential Applications of Polyphenols from Herbs and Spices in Dairy Products as Natural Antioxidants 283
    Katerina Tzima, Nigel P. Brunton, Alka Choudhary, and Dilip K. Rai

    10.1 Introduction 283

    10.2 Implications in the Use of Herbs and Spices as Natural Antioxidants in Milk and Dairy Products 284

    10.2.1 Effect of Phenolic Concentration on Milk and Dairy Products 284

    10.2.2 Effect of Phenolics on the Organoleptic Properties of Dairy Products 285

    10.2.3 Effect of Phenolics on the Protein Stability of Milk and Dairy Products 287

    10.2.4 Effect of Indigenous Antioxidant Compounds (Chlorophyll) on the Color of Milk and Dairy Products 288

    10.3 Milk and Dairy Products as Carriers of Natural Antioxidants 288

    10.3.1 Butter and Dairy Spreads as Carriers of Natural Antioxidants 289

    10.3.2 Cheese as a Carrier of Natural Antioxidants 290

    10.3.3 Ghee as a Carrier of Natural Antioxidants 291

    10.3.4 Sandesh as a Carrier of Natural Antioxidants 292

    10.3.5 Yogurt as a Carrier of Natural Antioxidants 293

    10.3.6 Ice Cream as a Carrier of Natural Antioxidants 294

    Abbreviations 294

    References 294

    11 Biotic and Abiotic Safety Concerns for Herbs and Spices 301
    Manja Zec and Maria Glibetic

    11.1 Natural Products in Science - "Generally Recognized as Safe?" 303

    11.2 Herbs and Spices - Reported Adverse Effects and Adverse Drug Reactions 304

    11.3 (A)Biotic Factors Incorporated in the Foodchain and Influencing the Safety of Herbal Consumption 306

    11.4 Herbal Product Safety Concerns - Advances in Identification and Regulatory Framework 309

    References 313

    12 Adverse Human Health Effects and Regulation of Metal Contaminants in Terrestrial Plant-Derived Food and Phytopharmaceuticals 321
    Ciara-Ruth Kenny, Brigid Lucey, and Ambrose Furey

    12.1 Introduction 321

    12.2 Sources of Environmental Metal Impurities Contributing to Plant Material Contamination 323

    12.2.1 Soil and Surrounding Rhizosphere 324

    12.2.2 Air 326

    12.2.3 Water (Ground-, Surface- and Waste-water) 327

    12.2.4 Processing, Packaging, Storage, and Preparation 327

    12.3 Overview of Metal Uptake Systems in Plants 328

    12.4 Human Exposure to Metals in Plant-Derived Food and Associated Regulation 328

    12.4.1 Aluminum (Al) 335

    12.4.2 Arsenic (As) 336

    12.4.3 Cadmium 342

    12.4.4 Chromium (Cr) 346

    12.4.5 Lead (Pb) and Mercury (Hg) 348

    12.5 Metals in Phytopharmaceuticals and Associated Regulation 349

    12.5.1 Phytopharmaceuticals 349

    12.5.2 Current European Regulatory Guidelines: The Herbal Directive Scheme 349

    12.5.3 Current Quality Criteria for Metal Impurities 351

    12.5.4 Key Issues 354

    12.6 Metal Contaminants in Supplements: An Overview 356

    12.7 Conclusion 356

    Declaration of Interest 357

    Funding and Acknowledgments 357

    References 357

    Index 377