Ancient and Traditional Foods, Plants, Herbs and Spices in Human Health

The use of different foods, herbs and spices to treat or prevent disease has been recorded for thousands of years. Egyptian papyrus, hieroglyphics and ancient texts from the Middle East have described the cultivation and preparations of herbs and botanicals to "cure the sick". There are even older records from China and India. Aztec scripts describe the use of medicinal plants which have never been seen within European cultures. Indeed, all ancient civilisations have pictorial records of different foods, herbs and spices being used for medical purposes. However, there are fundamental questions pertaining to the scientific evidence for the use of these agents in modern medicine.

There have been considerable advances in scientific techniques in the last few decades and these have been used to examine the composition and applications of traditional cures. Modern science has also seen the investigation of herbs, spices, and botanicals beyond their traditional usage. For example, plants which have been used for "digestion" or "medical ills" since time immemorial are now being investigated for properties which may be beneficial in the treatment of cardiovascular disease. However, much of the material relating to the scientific basis or applications of traditional foods, herbs, spices and botanicals is scattered among various sources. The widespread applicability of foods or botanicals are rarely described and cautionary notes on toxicity are often ignored.

This is addressed in Ancient and Traditional Foods, Plants, Herbs and Spices in Human Health.

Each book has 3 sections:

[1] Overviews and diets

[2] Specific agents, items and extracts

[3] Resources

Each Chapter has a section on:

Background

Other Foods, Herbs, Spices And Botanicals

Toxicity and Cautionary Notes

Summary Points

Ancient and Traditional Foods, Plants, Herbs and Spices in Human Health provides an evidenced based ethos in describing the usage and applications of traditional foods and botanicals. The chapters also provide a platform upon which other scientific studies can be based. These may include the extraction or synthesis of active agents, in vitro studies, pre-clinical investigations in animals and robust clinical trials.

Ancient and Traditional Foods, Plants, Herbs and Spices in Human Health is designed for research and teaching purposes. It is suitable for nutritionists, physicians, health scientists, healthcare workers, food scientists and those working in the food industry, pharmacologists and research. The audience also includes federal and state program directors. It is valuable as a personal reference book and also for academic libraries that cover the domains of health and medical sciences. Contributions are from leading national and international experts including those from world renowned institutions. It is suitable for undergraduates, postgraduates, lecturers, and academic professors.