Javed Ahamad – författare

Spices are obtained from natural sources, especially from plants, and are used in cooking food in whole or grounded forms mainly for imparting flavor, aroma, and piquancy. Besides their role in improving food quality, spices also have health benefits that are anticancer, antidiabetic, antimicrobial, antioxidant, hypolipidemic, analgesic, immunostimulant, and more.

Spices are generally marketed in powder form, and their supply chain is very long and complicated, which is why they are particularly susceptible to adulteration at many points. The spice supply chain is considered to be moderately vulnerable and has an ineffective quality detection system in its final product, which is the main risk factor. There are many types of fraud nowadays related to spices such as adulteration, falsification, substitution, and inaccurate labeling.

Analysis of Food Spices: Identification and Authentication provides an overview of spices of different categories, such as terpenes and terpenoids, oleoresins, alkaloids, and polyphenolics and flavonoids, as well as qualitative and quantitative guidelines for ensuring their quality and safety using modern analytical tools and techniques. The first section of the book discusses the overview, sources, and health benefits of important categories of spices such as terpenes and terpenoids (cardamom, cinnamon, clove, coriander, cumin, fennel), oleoresins (capsicum, ginger, nutmeg), alkaloids (black pepper, fenugreek), and polyphenolics and flavonoids (basil, turmeric, olive, saffron). In the second section, qualitative diagnostic features of spices are covered. In the third section, the roles of quantitative analytical techniques, such as HPLC, LC-MS, HPTLC, GC, and GC-MS, capillary electrophoresis (CE), and other recent techniques in the analysis of food spices, are also discussed. Each chapter concludes with a general reference section, which is a bibliographic guide to more advanced texts.

Key Features

Provides a detailed overview of different food spices of plant origin, and discusses their health benefits and uses of different analytical techniques in its quality control Explains how qualitative diagnostic features of food spices are utilized as quality control tools Describes applicability of analytical techniques like HPLC, LC-MS, GC-MS, HPTLC, and CE for quality control of food spices Emphasizes use of recent techniques such as proteomics, biosensors, and more in the analysis/quality control of food spices

This book will provide important guidelines for controlling quality, safety, and efficacy issues related to food spices.

Spices are obtained from natural sources, especially from plants, and are used in cooking food in whole or grounded forms mainly for imparting flavor, aroma, and piquancy. Besides their role in improving food quality, spices also have health benefits that are anticancer, antidiabetic, antimicrobial, antioxidant, hypolipidemic, analgesic, immunostimulant, and more.

Spices are generally marketed in powder form, and their supply chain is very long and complicated, which is why they are particularly susceptible to adulteration at many points. The spice supply chain is considered to be moderately vulnerable and has an ineffective quality detection system in its final product, which is the main risk factor. There are many types of fraud nowadays related to spices such as adulteration, falsification, substitution, and inaccurate labeling.

Analysis of Food Spices: Identification and Authentication provides an overview of spices of different categories, such as terpenes and terpenoids, oleoresins, alkaloids, and polyphenolics and flavonoids, as well as qualitative and quantitative guidelines for ensuring their quality and safety using modern analytical tools and techniques. The first section of the book discusses the overview, sources, and health benefits of important categories of spices such as terpenes and terpenoids (cardamom, cinnamon, clove, coriander, cumin, fennel), oleoresins (capsicum, ginger, nutmeg), alkaloids (black pepper, fenugreek), and polyphenolics and flavonoids (basil, turmeric, olive, saffron). In the second section, qualitative diagnostic features of spices are covered. In the third section, the roles of quantitative analytical techniques, such as HPLC, LC-MS, HPTLC, GC, and GC-MS, capillary electrophoresis (CE), and other recent techniques in the analysis of food spices, are also discussed. Each chapter concludes with a general reference section, which is a bibliographic guide to more advanced texts.

Key Features

Provides a detailed overview of different food spices of plant origin, and discusses their health benefits and uses of different analytical techniques in its quality control Explains how qualitative diagnostic features of food spices are utilized as quality control tools Describes applicability of analytical techniques like HPLC, LC-MS, GC-MS, HPTLC, and CE for quality control of food spices Emphasizes use of recent techniques such as proteomics, biosensors, and more in the analysis/quality control of food spices

This book will provide important guidelines for controlling quality, safety, and efficacy issues related to food spices.

Spices are obtained from natural sources, especially from plants, and are used in cooking food in whole or grounded forms mainly for imparting flavor, aroma, and piquancy. Besides their role in improving food quality, spices also have health benefits that are anticancer, antidiabetic, antimicrobial, antioxidant, hypolipidemic, analgesic, immunostimulant, and more.Spices are generally marketed in powder form, and their supply chain is very long and complicated, which is why they are particularly susceptible to adulteration at many points. The spice supply chain is considered to be moderately vulnerable and has an ineffective quality detection system in its final product, which is the main risk factor. There are many types of fraud nowadays related to spices such as adulteration, falsification, substitution, and inaccurate labeling.Analysis of Food Spices: Identification and Authentication provides an overview of spices of different categories, such as terpenes and terpenoids, oleoresins, alkaloids, and polyphenolics and flavonoids, as well as qualitative and quantitative guidelines for ensuring their quality and safety using modern analytical tools and techniques. The first section of the book discusses the overview, sources, and health benefits of important categories of spices such as terpenes and terpenoids (cardamom, cinnamon, clove, coriander, cumin, fennel), oleoresins (capsicum, ginger, nutmeg), alkaloids (black pepper, fenugreek), and polyphenolics and flavonoids (basil, turmeric, olive, saffron). In the second section, qualitative diagnostic features of spices are covered. In the third section, the roles of quantitative analytical techniques, such as HPLC, LC-MS, HPTLC, GC, and GC-MS, capillary electrophoresis (CE), and other recent techniques in the analysis of food spices, are also discussed. Each chapter concludes with a general reference section, which is a bibliographic guide to more advanced texts.Key FeaturesProvides a detailed overview of different food spices of plant origin, and discusses their health benefits and uses of different analytical techniques in its quality controlExplains how qualitative diagnostic features of food spices are utilized as quality control toolsDescribes applicability of analytical techniques like HPLC, LC-MS, GC-MS, HPTLC, and CE for quality control of food spicesEmphasizes use of recent techniques such as proteomics, biosensors, and more in the analysis/quality control of food spicesThis book will provide important guidelines for controlling quality, safety, and efficacy issues related to food spices.

Spices are obtained from natural sources, especially from plants, and are used in cooking food in whole or grounded forms mainly for imparting flavor, aroma, and piquancy. Besides their role in improving food quality, spices also have health benefits that are anticancer, antidiabetic, antimicrobial, antioxidant, hypolipidemic, analgesic, immunostimulant, and more.Spices are generally marketed in powder form, and their supply chain is very long and complicated, which is why they are particularly susceptible to adulteration at many points. The spice supply chain is considered to be moderately vulnerable and has an ineffective quality detection system in its final product, which is the main risk factor. There are many types of fraud nowadays related to spices such as adulteration, falsification, substitution, and inaccurate labeling.Analysis of Food Spices: Identification and Authentication provides an overview of spices of different categories, such as terpenes and terpenoids, oleoresins, alkaloids, and polyphenolics and flavonoids, as well as qualitative and quantitative guidelines for ensuring their quality and safety using modern analytical tools and techniques. The first section of the book discusses the overview, sources, and health benefits of important categories of spices such as terpenes and terpenoids (cardamom, cinnamon, clove, coriander, cumin, fennel), oleoresins (capsicum, ginger, nutmeg), alkaloids (black pepper, fenugreek), and polyphenolics and flavonoids (basil, turmeric, olive, saffron). In the second section, qualitative diagnostic features of spices are covered. In the third section, the roles of quantitative analytical techniques, such as HPLC, LC-MS, HPTLC, GC, and GC-MS, capillary electrophoresis (CE), and other recent techniques in the analysis of food spices, are also discussed. Each chapter concludes with a general reference section, which is a bibliographic guide to more advanced texts.Key FeaturesProvides a detailed overview of different food spices of plant origin, and discusses their health benefits and uses of different analytical techniques in its quality controlExplains how qualitative diagnostic features of food spices are utilized as quality control toolsDescribes applicability of analytical techniques like HPLC, LC-MS, GC-MS, HPTLC, and CE for quality control of food spicesEmphasizes use of recent techniques such as proteomics, biosensors, and more in the analysis/quality control of food spicesThis book will provide important guidelines for controlling quality, safety, and efficacy issues related to food spices.

Edible oils and fats are derived from plants and animals and have several health benefits. Edible oils and fats consist of many health-promoting bioactive compounds such as polyunsaturated fatty acids, monounsaturated fatty acids, polyphenols, flavonoids, phytosterols, vitamins, and inorganic compounds. The chemical compounds present in edible oils and fats are known for their possible health risks such as coronary heart disease and metabolic diseases, which is why there is a need to check the quality, purity, and safety of edible oils and fats. Bioactive Compounds of Edible Oils & Fats: Health Benefits, Risks, and Analysis provides an overview of different edible oils and fats, health benefits, associated risks, and analytical techniques for qualitative and quantitative guidelines for ensuring their quality and safety using modern analytical tools and techniques. This book will provide an important guideline for controlling quality, safety, and efficacy issues related to edible oils and fats.Key Features:Provides a detailed overview of different edible oils and fats of plant and animal origin, chemistry, and identification methods.Describes their health benefits, risks, and the use of different analytical techniques in quality control.Describes the applicability of sophisticated analytical techniques such as GC-FID, GC-MS, and HPLC for quality control of edible oils and fats.Emphasizes the use of recent techniques such as LC-MS and FTIR-chemometrics in the analysis and quality control of edible oils and fats.

Edible oils and fats are derived from plants and animals and have several health benefits. Edible oils and fats consist of many health-promoting bioactive compounds such as polyunsaturated fatty acids, monounsaturated fatty acids, polyphenols, flavonoids, phytosterols, vitamins, and inorganic compounds. The chemical compounds present in edible oils and fats are known for their possible health risks such as coronary heart disease and metabolic diseases, which is why there is a need to check the quality, purity, and safety of edible oils and fats. Bioactive Compounds of Edible Oils & Fats: Health Benefits, Risks, and Analysis provides an overview of different edible oils and fats, health benefits, associated risks, and analytical techniques for qualitative and quantitative guidelines for ensuring their quality and safety using modern analytical tools and techniques. This book will provide an important guideline for controlling quality, safety, and efficacy issues related to edible oils and fats.Key Features:Provides a detailed overview of different edible oils and fats of plant and animal origin, chemistry, and identification methods.Describes their health benefits, risks, and the use of different analytical techniques in quality control.Describes the applicability of sophisticated analytical techniques such as GC-FID, GC-MS, and HPLC for quality control of edible oils and fats.Emphasizes the use of recent techniques such as LC-MS and FTIR-chemometrics in the analysis and quality control of edible oils and fats.

Plants have often been a primary source of therapeutic compounds. This book delves deep into the remarkable world of edible fruits and berries, revealing their untapped potential in human health and pharmaceutical development.This comprehensive book examines the diverse array of bioactive compounds—from polyphenols and flavonoids to anthocyanins and phytosterols—while providing detailed analysis of extraction, identification, and quantification methods. It explores the therapeutic applications and health-promoting properties of fruit and berry compounds, presenting cutting-edge research on phytopharmaceutical development.Whether you’re a pharmaceutical researcher, food scientist, or health-care professional, this essential resource bridges the gap between traditional knowledge and modern analytical techniques. Featuring state-of-the-art methodologies and future research directions, Bioactive Compounds of Edible Fruits and Berries: Health Benefits, Nutritional Importance, and Analysis is an indispensable guide for anyone working at the intersection of nutrition, pharmacology, and natural products chemistry.

Edible oils and fats are derived from plants and animals and have several health benefits. Edible oils and fats consist of many health-promoting bioactive compounds such as polyunsaturated fatty acids, monounsaturated fatty acids, polyphenols, flavonoids, phytosterols, vitamins, and inorganic compounds. The chemical compounds present in edible oils and fats are known for their possible health risks such as coronary heart disease and metabolic diseases, which is why there is a need to check the quality, purity, and safety of edible oils and fats. Bioactive Compounds of Edible Oils & Fats: Health Benefits, Risks, and Analysis provides an overview of different edible oils and fats, health benefits, associated risks, and analytical techniques for qualitative and quantitative guidelines for ensuring their quality and safety using modern analytical tools and techniques. This book will provide an important guideline for controlling quality, safety, and efficacy issues related to edible oils and fats.

Key Features:

Provides a detailed overview of different edible oils and fats of plant and animal origin, chemistry, and identification methods. Describes their health benefits, risks, and the use of different analytical techniques in quality control. Describes the applicability of sophisticated analytical techniques such as GC-FID, GC-MS, and HPLC for quality control of edible oils and fats. Emphasizes the use of recent techniques such as LC-MS and FTIR-chemometrics in the analysis and quality control of edible oils and fats.

Edible oils and fats are derived from plants and animals and have several health benefits. Edible oils and fats consist of many health-promoting bioactive compounds such as polyunsaturated fatty acids, monounsaturated fatty acids, polyphenols, flavonoids, phytosterols, vitamins, and inorganic compounds. The chemical compounds present in edible oils and fats are known for their possible health risks such as coronary heart disease and metabolic diseases, which is why there is a need to check the quality, purity, and safety of edible oils and fats. Bioactive Compounds of Edible Oils & Fats: Health Benefits, Risks, and Analysis provides an overview of different edible oils and fats, health benefits, associated risks, and analytical techniques for qualitative and quantitative guidelines for ensuring their quality and safety using modern analytical tools and techniques. This book will provide an important guideline for controlling quality, safety, and efficacy issues related to edible oils and fats.

Key Features:

Provides a detailed overview of different edible oils and fats of plant and animal origin, chemistry, and identification methods. Describes their health benefits, risks, and the use of different analytical techniques in quality control. Describes the applicability of sophisticated analytical techniques such as GC-FID, GC-MS, and HPLC for quality control of edible oils and fats. Emphasizes the use of recent techniques such as LC-MS and FTIR-chemometrics in the analysis and quality control of edible oils and fats.

Plants have often been a primary source of therapeutic compounds. This book delves deep into the remarkable world of edible fruits and berries, revealing their untapped potential in human health and pharmaceutical development.This comprehensive book examines the diverse array of bioactive compounds-from polyphenols and flavonoids to anthocyanins and phytosterols-while providing detailed analysis of extraction, identification, and quantification methods. It explores the therapeutic applications and health-promoting properties of fruit and berry compounds, presenting cutting-edge research on phytopharmaceutical development.Whether you're a pharmaceutical researcher, food scientist, or health-care professional, this essential resource bridges the gap between traditional knowledge and modern analytical techniques. Featuring state-of-the-art methodologies and future research directions, Bioactive Compounds of Edible Fruits and Berries: Health Benefits, Nutritional Importance, and Analysis is an indispensable guide for anyone working at the intersection of nutrition, pharmacology, and natural products chemistry.

Plants have often been a primary source of therapeutic compounds. This book delves deep into the remarkable world of edible fruits and berries, revealing their untapped potential in human health and pharmaceutical development.This comprehensive book examines the diverse array of bioactive compounds-from polyphenols and flavonoids to anthocyanins and phytosterols-while providing detailed analysis of extraction, identification, and quantification methods. It explores the therapeutic applications and health-promoting properties of fruit and berry compounds, presenting cutting-edge research on phytopharmaceutical development.Whether you're a pharmaceutical researcher, food scientist, or health-care professional, this essential resource bridges the gap between traditional knowledge and modern analytical techniques. Featuring state-of-the-art methodologies and future research directions, Bioactive Compounds of Edible Fruits and Berries: Health Benefits, Nutritional Importance, and Analysis is an indispensable guide for anyone working at the intersection of nutrition, pharmacology, and natural products chemistry.

Vegetables and fruits are an important part of the diet, and they provide nutrition and have several health benefits. Cucurbitacins are tetracyclic triterpenoid compounds mainly distributed in the Cucurbitaceae family. Cucurbitacins are bitter compounds produced in plants as defense chemicals and they protect plants from herbivores, insects, and parasites. Cucurbitacin-containing plants are making an important part of the human diet in the form of vegetables and fruits. Plants containing cucurbitacins have a great role in disease prevention and treatment, and traditionally they are used for the treatment of infections, cancer, diabetes, and heart and liver diseases. The book Bioactive Cucurbitacins: Therapeutic Benefits, Toxicity, and Analysis provides an important guideline for the extraction, isolation, identification, and characterization of bioactive cucurbitacins present in vegetables and fruits. This book emphasizes recent preclinical and clinical studies on cucurbitacins role as a lead molecule for the prevention and treatment of various types of cancers. It also encompasses the role of cucurbitacins in the prevention of treatment of various human infection, metabolic syndrome, and their role as antioxidants and anti-inflammatory agents. This book also addresses the oral bioavailability issues and the role of nanotechnology in solving them. The book summarizes the current state of knowledge in the key research areas and provides ideas for future scientific research to identify lead molecules “cucurbitacins” from vegetables and fruits and to use them in drug discovery and development.

Key Features

Provides a detailed overview of different cucurbitacins found in vegetables and fruits, chemistry, extraction, isolation, and identification methods Describes their health benefits, toxicity, and nutritional importance Discusses the role of cucurbitacins in the treatment of various types of cancers Describes the applicability of sophisticated analytical techniques such as HPLC, LC-MS, and HPTLC for the analysis of cucurbitacins Emphasizes the use of nanotechnology in improving oral bioavailability of cucurbitacins.

Vegetables and fruits are an important part of the diet, and they provide nutrition and have several health benefits. Cucurbitacins are tetracyclic triterpenoid compounds mainly distributed in the Cucurbitaceae family. Cucurbitacins are bitter compounds produced in plants as defense chemicals and they protect plants from herbivores, insects, and parasites. Cucurbitacin-containing plants are making an important part of the human diet in the form of vegetables and fruits. Plants containing cucurbitacins have a great role in disease prevention and treatment, and traditionally they are used for the treatment of infections, cancer, diabetes, and heart and liver diseases. The book Bioactive Cucurbitacins: Therapeutic Benefits, Toxicity, and Analysis provides an important guideline for the extraction, isolation, identification, and characterization of bioactive cucurbitacins present in vegetables and fruits. This book emphasizes recent preclinical and clinical studies on cucurbitacins role as a lead molecule for the prevention and treatment of various types of cancers. It also encompasses the role of cucurbitacins in the prevention of treatment of various human infection, metabolic syndrome, and their role as antioxidants and anti-inflammatory agents. This book also addresses the oral bioavailability issues and the role of nanotechnology in solving them. The book summarizes the current state of knowledge in the key research areas and provides ideas for future scientific research to identify lead molecules “cucurbitacins” from vegetables and fruits and to use them in drug discovery and development.

Key Features

Provides a detailed overview of different cucurbitacins found in vegetables and fruits, chemistry, extraction, isolation, and identification methods Describes their health benefits, toxicity, and nutritional importance Discusses the role of cucurbitacins in the treatment of various types of cancers Describes the applicability of sophisticated analytical techniques such as HPLC, LC-MS, and HPTLC for the analysis of cucurbitacins Emphasizes the use of nanotechnology in improving oral bioavailability of cucurbitacins.