Medicinal and Aromatic Plants (CABI Concise) – serie

Essential oils have been an integral part of human civilization for thousands of years. Their applications are highly diverse and range from fragrances to natural constituents of a healthy diet and use as active ingredients in medicinal products. Essential oils are natural complex substances (NCS) - complex mixtures of plants, animals and minerals as they occur in nature, and also as preparations derived from them. The secrets of the mutual interactions of the single substances that constitute NCS have not yet been unveiled. Synergistic, antagonistic and additive effects can all occur. Further research of such complex plant mixtures offers new options for the development of active plant-based medicines and biologically active resources for human, animal and plant life. This is especially important as mono-substance remedies, such as antibiotics, are reaching their therapeutic limits. This book provides a concise insight into essential oils as NCS, their analytic and galenic properties, their use in veterinary medicine and aromatherapy for humans, as well as their role in cosmetic and food industries.

Essential oils (EOs), which mainly consist of volatile organic compounds, have been an integral part of human civilization for thousands of years. Their applications are highly diverse and range from fragrances in perfumes and cosmetics to natural constituents of a healthy diet and use as active ingredients in medicinal products. The antibacterial, antiviral, and anti-inflammatory properties of essential oils render them valuable for the treatment and prevention of various diseases. Essential oils are natural complex substances consisting of hundreds of individual compounds. This intricate composition, also referred to as ´natural complex substances´ (NCS), gives each EO its unique properties. The use of EOs as NCS is widespread in practice, e.g. in aromatherapy for the treatment of psychosomatic problems, inhalation for respiratory diseases and topical application for skin diseases. EOs are expected to play an increasingly important role in both human and veterinary medicine in the future. The different functionalities of individual constituents of EOs contribute to their wide range of physical and chemical properties. This diversity allows them to act on multiple targets, offering a wide range of therapeutic benefits compared to single, isolated compounds. This book provides a compact and comprehensive overview of essential oils, their analytical and Galenic characteristics, their use in human and veterinary medicine, and their diverse applications in the cosmetics and food industries.

The spice saffron, made from the dried stigmas of Crocus sativus L. has occupied a unique place in history, culture, medicine and science for thousands of years. Saffron has always been a symbol of luxury, spirituality and healing. Its use is particularly deeply rooted in the Middle East, and Iran is by far the largest producer. It is the world's most valuable spice, and is prized for its colour, flavour and aroma in cooking. This book presents a comprehensive account of saffron highlighting its historical, botanical, chemical and industrial aspects. It includes advances in sustainable cultivation and harvesting; use in food, cosmetics and pharmaceuticals; and its market and trade.

The spice saffron, made from the dried stigmas of Crocus sativus L. has occupied a unique place in history, culture, medicine and science for thousands of years. Saffron has always been a symbol of luxury, spirituality and healing. Its use is particularly deeply rooted in the Middle East, and Iran is by far the largest producer. It is the world's most valuable spice, and is prized for its colour, flavour and aroma in cooking. This book presents a comprehensive account of saffron highlighting its historical, botanical, chemical and industrial aspects. It includes advances in sustainable cultivation and harvesting; use in food, cosmetics and pharmaceuticals; and its market and trade.

Cardamom (Elettaria cardamomum Maton), popularly known as the 'Queen of Spices', belongs to the Zingiberaceae, or ginger family. It is a large-sized herbaceous perennial plant, and the dried fruits (capsules) are marketed as spice. Cardamom is one of the most expensive and treasured spices, valued for its unique aroma and flavour which holds significant position in global culture and commerce. It is used in cuisines, perfumes and traditional medicines all over the world. This book provides a holistic introduction to cardamom, starting with its cultural, historical and economic significance, and going on to detail its genetic wealth, cultivation practices, pest and disease management, chemistry, pharmacological properties, food safety, marketing and export. It includes aspects of cardamom genetic resources, varieties and cultivars of cardamom, especially in major growing tracts in Asia and South-east Asian nations.