Spice Bioactive Compounds: Properties, Applications, and Health Benefits PDF
Preview Spice Bioactive Compounds: Properties, Applications, and Health Benefits
Spice Bioactive Compounds Nature offers us spices, which are a significant part of healthy and nutritious foods. The presence of abundant bioactive compounds in these spices makes them interesting from a scientific and health perspective. Extracts obtained from spice materials possess many health benefits and are rich sources of antioxidants, which suppress reactive oxygen species. Spice Bioactive Compounds: Properties, Applications, and Health Benefits collects such informa- tion together in one book, presenting all necessary features related to spices and their properties. Exploring the most recent research related to the extraction, isolation, encapsulation, identification, and characterization of bioactive compounds present in spices, this book also covers the health ele- ment of spices and its utilization as a treatment for various disorders. Key Features: • Discusses about 14 different spices and their salient features • Presents the novel technologies used in the extraction, isolation, and identification of bioactive com- pounds from spices • Explores the utilization of spices for culinary use in food Industries such as the food and pharmaceutical industries have great interest in the use of bioactive compounds for the production of drugs and functional foods. Written by experts in their field, this book will be useful to anyone in either industry, as well as those who have an interest in the use of such bioactive compounds for the production of drugs and functional foods. Spice Bioactive Compounds Properties, Applications, and Health Benefits Edited by Sajad Ahmad Wani Ajay Singh Pradyuman Kumar First edition published 2023 by CRC Press 6000 Broken Sound Parkway NW, Suite 300, Boca Raton, FL 33487-2742 and by CRC Press 4 Park Square, Milton Park, Abingdon, Oxon, OX14 4RN CRC Press is an imprint of Taylor & Francis Group, LLC © 2023 selection and editorial matter, Sajad Ahmad Wani, Ajay Singh, and Pradyuman Kumar; individual chapters, the contributors Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materials or the consequences of their use. The authors and publishers have attempted to trace the copyright holders of all material reproduced in this publication and apologize to copyright holders if permission to publish in this form has not been obtained. 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ISBN: 978-1-032-06291-4 (hbk) ISBN: 978-1-032-10447-8 (pbk) ISBN: 978-1-003-21538-7 (ebk) DOI: 10.1201/9781003215387 Typeset in Times by KnowledgeWorks Global Ltd. Contents Preface..............................................................................................................................................vii Contributors ......................................................................................................................................ix About the Editors ...........................................................................................................................xiii Chapter 1 Introduction to Spices and Their Bioactive Components ..................................................................1 Jasmeet Kour, Prerna Gupta, Syeda Zahra, Vikas Bansal, Renu Sharma, Misbah Ajaz, and Ashwani Kumar Khajuria Chapter 2 Spices and Their Uses in Foods .......................................................................................................23 Nawaz Ahmad Ganie, Sajad Ahmad Wani, Javed Ahmad Wagay, Umar Farooq, Wasim Yousuf Mir, and Asif Mohiuddin Rather Chapter 3 Bioactive Compounds in Garlic .......................................................................................................31 Jasmeet Kour, Kawaljeet Kour, Vikas Bansal, Sangeeta, Renu Sharma, Kanchan Sharma, Mohamed S. Elshikh, and Mona S. Alwahibi Chapter 4 Bioactive Compounds in Cinnamon ................................................................................................45 Swati Haldar, Anju Tanwar, Ajay Singh, Geeta Mehra, Mukul Sain, and Viney Kumar Chapter 5 Bioactive Compounds in Turmeric ..................................................................................................71 Vipin Sharma and Happy Dev Sharma Chapter 6 Bioactive Compounds in Ginger ......................................................................................................93 Jessica Pandohee and Lisa F. M. Lee Nen That Chapter 7 Bioactive Compounds in Black Pepper ..........................................................................................115 Navneet Kaur, Bhairav Prasad, and Shilpi Ahluwalia Chapter 8 Bioactive Compounds in Clove ......................................................................................................137 Poornima, Aziza Begum, Mukul Sain, and Amritpal Singh v vi Contents Chapter 9 Bioactive Compounds in Cumin ....................................................................................................165 Abhirup Mitra and Winny Routray Chapter 10 Bioactive Compounds in Nigella Seeds .........................................................................................187 Kanchan Suri and Shelja Sareen Chapter 11 Bioactive Components in Saffron ..................................................................................................217 Vandana Sablania, Suradeep Basak, and Vidhu Yadav Chapter 12 Bioactive Compounds in Mint .......................................................................................................245 Shilpi Ahluwalia and Navneet Kaur Chapter 13 Bioactive Compounds in Fenugreek ..............................................................................................269 Prajya Arya and Pradyuman Kumar Chapter 14 Bioactive Compounds in Cardamom .............................................................................................291 Indira Dey Paul Chapter 15 Bioactive Compounds in Fennel Seed ...........................................................................................315 Upasana Yadav, Isha Kaushik, Srishti Khurana, and Karnika Prakash Chapter 16 Bioactive Compounds in Coriander ...............................................................................................339 Shweta Suri and Anuradha Dutta Index ..............................................................................................................................................359 Preface Nature offered us spices which are a significant part of healthy and nutritious foods. The pres- ence of abundant bioactive compounds in these spices makes them interesting from health and scientific points of view. The extracts obtained from spice materials possess a lot of health benefits. These extracts are rich sources of antioxidants, which suppress reactive oxygen species and related diseases and disorders. Different industries, like the food industry and pharmaceutical industry, show interest towards the use of bioactive compounds for the production of drugs and functional foods. Therefore, collecting such information in a book is a great achievement. Spice Bioactive Compounds: Properties, Applications, and Health Benefits comprehensively explores the properties of bioactive compounds present in spices, and the utilization of spices for culinary use in food. This book has 16 chapters primarily focusing on spice bioactive compounds from selected spices. It covers the most recent research related to the extraction, isolation, encap- sulation, identification, and characterization of bioactive compounds present in the spices. It covers the novel methodologies used in the extraction, isolation, encapsulation, identification, and charac- terization of bioactive compounds of the spices. It also includes the relationship of bioactive com- pounds of spices with health. It also includes the antibacterial, antiviral, and antifungal properties of spices. vii Contributors Shilpi Ahluwalia Mohamed S. Elshikh Dr SSBUICET, Panjab University Department of Botany and Microbiology Chandigarh, India College of Science, King Saud University Riyadh, Saudi Arabia Misbah Ajaz Department of Basic Sciences and Humanities Umar Farooq Sher-e-Kashmir University of Agricultural Department of Botany Sciences and Technology Govt. Degree College Shopian Srinagar, Jammu & Kashmir, India Jammu & Kashmir, India Mona S. Alwahibi Nawaz Ahmad Ganie Department of Botany and Microbiology Department of Vegetable Science College of Science Sher-e-Kashmir University of Agricultural King Saud University Sciences and Technology Riyadh, Saudi Arabia Srinagar, Jammu & Kashmir, India Prajya Arya Prerna Gupta Department of Food Engineering and School of Agriculture Technology Lovely Professional University Sant Longowal Institute of Engineering and Jalandhar-Phagwara, Punjab, India Technology Longowal, Punjab, India Swati Haldar Drug Discovery and Development Vikas Bansal Division Department of Food Technology Patanjali Research Institute School of Engineering & Technology Haridwar, Uttarakhand, India Jaipur National University Jagatpura, Jaipur, India Navneet Kaur Department of Food Processing and Suradeep Basak Technology University Institute of Biotechnology Sri Guru Granth Sahib World Chandigarh University University Mohali, Punjab, India Fatehgarh Sahib, India Aziza Begum Isha Kaushik Dairy Chemistry Division Department of Food Science & Technology ICAR-National Dairy Research Institute Chaudhary Charan Singh Haryana Agricultural Karnal, Haryana, India University Hisar, Haryana, India Anuradha Dutta Department of Foods and Nutrition Ashwani Kumar Khajuria Govind Ballabh Pant University of Agriculture Government Degree College for & Technology Women Pantnagar, Udham Singh Nagar, Uttarakhand, Kathua, Jammu & Kashmir, India India ix
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