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FRONT MATTER
| i |
Traditional Uses of Spices: An Overview
Ajaikumar B. Kunnumakkara, Cemile Koca, Sanjit Dey, Prashasnika Gehlot, Supachi Yodkeeree, Divya Danda, Bokyung Sung and Bharat B. Aggarwal | 1 |
Black Pepper (Piper nigrum) and Its Bioactive Compound, Piperine
Krishnapura Srinivasan | 25 |
Cardamom (Elettaria cardamomum) and Its Active Constituent, I,8-cineole
Archana Sengupta and Shamee Bhattacharjee | 65 |
Molecular Targets and Health Benefits of Cinnamon
Kiran Panickar, Heping Cao, Bolin Qin and Richard A. Anderson | 87 |
Cloves (Eugenol)
Yoshinori Kadoma, Yukio Murakami, Toshiko Atsumi, Shigeru Ito and Seiichiro Fujisawa | 117 |
Coriander
Sanjeev Shukla and Sanjay Gupta | 149 |
Fenugreek (Diosgenin)
Jayadev Raju and Chinthalapally V. Rao | 173 |
Diallyl Sulfide from Garlic
Girija Kuttan and Punathil Thejass | 197 |
Ginger (6-gingerol)
Nidhi Nigam, Jasmine George and Yogeshwer Shukla | 225 |
Kalonji (Thymoquinone)
Ahmed O. Kaseb and Abdel-Hafez A. Selim | 257 |
Kokum (Garcinol)
Manoj K. Pandey, Ajaikumar B. Kunnumakkara and Bharat B. Aggarwal | 281 |
Capsaicin — A Hot Spice in the Chemoprevention of Cancer
Joydeb Kumar Kundu and Young-Joon Surh | 311 |
Rosemary (Rosmarinic Acid)
Jongsung Lee, Eunsun Jung, Jienny Lee and Deokhoon Park | 341 |
Mint and Its Constituents
Ajaikumar B. Kunnumakkara, Jing-Gung Chung, Cemile Koca and Sanjit Dey | 373 |
Turmeric (Curcumin)
Jen-Kun Lin and Shoei-Yn Lin-Shiau | 403 |
BACK MATTER
| 425 |
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