Linseed: Properties, Production and Uses, Hemant Kumar Yadav

Автор: Sanjin Berghuis
Название: Nigella Sativa: Properties, Uses and Effects
ISBN: 1536175382 ISBN-13(EAN): 9781536175387
Издательство: Nova Science
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Цена: 13462.00 р.
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Описание: Nigella sativa: Properties, Uses and Effects outlines current knowledge on the nutritive value of Nigella sativa (black cumin). N. sativa has many therapeutic effects and is considered one of the most important medicinal plants in the world because of its antioxidant, anticoccidial, anthelminthic and antimicrobial properties. Based on the use of N. sativa in traditional medicine as a treatment for some diseases, researchers have investigated its effects on asthma, hypertension, diabetes, and inflammation. Much of the biological properties of N. sativa including antihypertensive nephroprotection, antipyretic, antimicrobial, and antineoplastic has been attributed to presence of thymoquinone. As such, the authors accounts for therapeutic potential of thymoquinone. Additionally, a field experiment was conducted to determine the influence of plant density and fertilization on seed and biomass yield and quality of N. sativa in order to define alternatives to local forage and feed sources for animals feeding in the Mediterranean region.

Автор: Rafel Socias i Company, Thomas M Gradziel
Название: Almonds: Botany, Production and Uses
ISBN: 1780643543 ISBN-13(EAN): 9781780643540
Издательство: Marston Book Services
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Цена: 29443.00 р.
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Описание: This book provides a comprehensive overview of almond growing from a scientific and horticultural perspective, covering botany, production, processing and industrial uses. Authored by an international team of experts and in full colour, it also presents genetics, breeding, propagation, nutrition, marketing and utilization.

Название: Oregano: properties, uses and health benefits
ISBN: 1536162841 ISBN-13(EAN): 9781536162844
Издательство: Nova Science
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Цена: 32312.00 р.
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Описание: Humans have employed medicinal plants for thousands of years in traditional medicine. Oregano has been cultivated mainly for centuries in the Mediterranean area, although it now can be found on most continents. Oregano is one of the most popular plants in Spanish traditional remedies and its leaves have been used in traditional medicines in order to treat illness such as aching muscle, skin sores, asthma, digestion disorders, infections, inflammation or maintaining general health. In addition, oregano has been used since ancient times as an ingredient in Mediterranean diet. In this sense, there are several species of oregano, being Spanish thyme or Origanum vulgare, the spice variety sold most in the United States and Europe. Nowadays the use of oregano is not exclusive for culinary proposes, because the consumers concerns about the use of synthetic additives into foods have led the food industry to the search for green strategies. In this sense, oregano extracts, essential oils and individual compounds from this herb have demonstrated antioxidant, anti-inflammatory, anticancer, and antimicrobial actions, which may contribute to the capacity to avoid human infections or to protect the cardiovascular and nervous systems by blood glucose and lipid modulation. Therefore, based on the current scientific literature, oregano essential oil can be considered as a rich source of bioactive compounds and its addition to food matrices transmit these benefits; this approach can be used as a tool to generate functional foods. This book reviews and discusses oregano containing several potent antimicrobial, antioxidant compounds that may contribute to benefit the nervous and cardiovascular systems. In addition, the opportunity of using Origanum vulgare as potential platform for producing polyphenols, biogas and energy under biorefinery approach has been discussed. Moreover, the possibility to be added into foods as natural additives and a strategy in order to improve human health was also discussed. In this sense, the inclusion of oregano into meat products, yogurt, juices and others could be an interesting strategy to produce functional foods. The oregano extract and essential oil represents a good strategy in order to substitute synthetic antioxidants and to produce functional foods with an extended shelf life. Several industries are now looking for sources of new, natural and safe agents. Essential oil from Origanum spp. has shown efficacy retarding lipid oxidation in food matrices. Oregano essential oil possesses strong antimicrobial activity against food pathogen bacteria highlighting its potential as a tool to achieve food safety. Oregano essential oil has shown efficacy in reducing microbial growth of deteriorative microorganisms (bacteria, yeast, molds), representing the potential to increase shelf-life of food. Oregano essential oil can be considered as a rich source of bioactive compounds and its addition to food matrices transmit these benefits; this approach can be used as a tool to generate functional foods. Results obtained from numerous studies can help to exploit the use of the Origanum EOs studied as the functional food and pharmacological ingredients for promoting health.

Автор: Jos? Quero Garcia, Amy Lezzoni, Joanna Pulawska, G
Название: Cherries: Botany, Production and Uses
ISBN: 1780648375 ISBN-13(EAN): 9781780648378
Издательство: Marston Book Services
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Цена: 29443.00 р.
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Описание: This book addresses the breeding, genetics, ecophysiology, production, protection and utilization of sweet and sour cherries. Reflecting the most recent research and technologies, it provides an overview of all aspects of cherry science and culture and includes many advances in production at an applied level.