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Chemistry of spices

by Zachariah, T. J , Parthasarathy, V. A , Chempakam, B

in Amomum / Amomum subulatum / Analysis / angiosperms / Apiaceae / Apiales / Araliales / Asparagales / Austrobaileyales / bay laurel / black pepper / Caesalpinioideae / Capsicum / cardamoms / chemical composition / chemical constituents of plants / chemical structure / chillies / Cinnamomum / Cinnamomum verum / Cinnamomum zeylanicum / cinnamon / cloves / Clusiaceae / commelinids / Composition / coriander / Coriandrum / Coriandrum sativum / cumin / Cuminum / Cuminum cyminum / Curcuma / Curcuma longa / Elettaria / Elettaria cardamomum / eudicots / eukaryotes / Fabaceae / Fabales / fennel / fenugreek / Foeniculum / Foeniculum vulgare / Garcinia / ginger / grading / Illicium / Illicium verum / Lauraceae / Laurales / Laurus / Laurus nobilis / mace / Magnoliales / magnoliids / Malpighiales / monocotyledons / Murraya / Murraya koenigii / Myristica / Myristica fragrans / Myristicaceae / Myrtaceae / Myrtales / nutmegs / Orchidaceae / packaging / Papilionoideae / paprika / parsley / Petroselinum / Petroselinum crispum / Pimpinella / Pimpinella anisum / Piper / Piper nigrum / Piperaceae / Piperales / plant composition / plant morphology / plants / Rutaceae / Rutales / Sapindales / Schisandraceae / Solanaceae / Solanales / Spermatophyta / spice crops / Spice plants / Spice plants -- Composition / Spices / Spices -- Analysis / storage / Syzygium / Syzygium aromaticum / tamarinds / Tamarindus / Tamarindus indica / Trachyspermum / Trachyspermum ammi / Trigonella / Trigonella foenum-graecum / turmeric / Vanilla / Zingiber / Zingiber officinale / Zingiberaceae / Zingiberales

2008

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Chemistry of spices

by Zachariah, T. J , Parthasarathy, V. A , Chempakam, B

2008

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Chemistry of spices

by Zachariah, T. J , Parthasarathy, V. A , Chempakam, B

2008

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eBook

Chemistry of spices

Zachariah, T. J,

Parthasarathy, V. A,

Chempakam, B

2008

Overview

Spices are high value, export-oriented crops used extensively in food and beverage flavourings, medicines, cosmetics and perfumes. Interest is growing however in the theoretical and practical aspects of the biosynthetic mechanisms of active components in spices as well as the relationship between the biological activity and chemical structure of these secondary metabolites. A wide variety of phenolic substances and amides derived from spices have been found to possess potent chemopreventive, anti-mutagenic, anti-oxidant and anti-carcinogenic properties. Representing the first discussion of the chemical properties of a wide cross section of important spices, this book covers extensively the three broad categories of plant-derived natural products: the terpenoids, the alkaloids and the phenyl propanoids and allied phenolic compounds. Spice crops such as black pepper, ginger, turmeric and coriander are covered with information on botany, composition, uses, chemistry, international specifications and the properties of a broad range of common and uncommon spices.

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Publisher

CABI,Wallingford (United Kingdom) CABI

Subject

/ Apiales