Culinary Herbs and Spices: A Global Guide

Description

Culinary herbs and spices have been recognised globally for their dietary and medicinal uses for centuries. A growing body of research is acknowledging their health-promoting properties as well as their therapeutic potential with reference to a number of chronic non-communicable diseases including cancer and type 2 diabetes. The this book brings together current knowledge of thirty of the most commonly used culinary herbs and spices globally in an accessible dictionary format. The book is a central source of information for those who have a general interest in these foods, are studying plant and food science and nutrition, and who practice or have an interest in the culinary arts. Title Copyright Preface Glossary Contents Chapter 1 An Introduction to Culinary Herbs and Spices: A Global Guide References Chapter 2 Allspice – Jamaican Pepper, Pimenta, Newspice (Pimenta dioica, Pimenta officinalis Lindl) 2.1 Names 2.2 Taxonomy 2.3 Origin, Description and Adulteration 2.4 Historical and Current Uses 2.5 Chemistry, Nutrition and Food Science 2.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research 2.6.1 Antioxidant Properties 2.6.2 Glucose Lowering, Anti-diabetic and Lipid Lowering Properties 2.6.3 Chemopreventive/Anti-cancer Properties 2.6.4 Anti-platelet, Hypotensive and Antinociceptive/Analgesic Properties 2.6.5 Potential Use in Managing Menopausal Symptoms 2.6.6 Antimicrobial Properties 2.7 Safety and Adverse Effects References Chapter 3 Basil – Sweet Basil, Common Basil, Thai Basil, Tropical Basil (Ocimum basilicum) 3.1 Names 3.2 Taxonomy 3.3 Origin, Description and Adulteration 3.4 Historical and Current Uses 3.5 Chemistry, Nutrition and Food Science 3.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research 3.6.1 Antioxidant Properties 3.6.2 Anti-inflammatory and Analgesic Properties 3.6.3 Glucose Lowering, Anti-diabetic and Lipid Lowering Properties 3.6.4 Cardiovascular Stimulatory and Cardioprotective Properties 3.6.5 Chemopreventive/Anti-cancer Properties 3.6.6 Hepatoprotective Properties 3.6.7 Anti-ulcerative Properties 3.6.8 Anxiolytic (Calming), Sedative, Hypnotic, Anti-convulsant, Anti-depressant-like, Memory Retaining/Enhancing Properties 3.6.9 Antimicrobial Properties 3.6.10 Anti-parasitic Activity 3.6.11 Effect on the Respiratory System 3.6.12 Effect on Wound Healing 3.6.13 Effect on Fertility 3.7 Safety and Adverse Effects References Chapter 4 Bay Leaf (Laurus nobilis) 4.1 Names 4.2 Taxonomy 4.3 Origin, Description and Adulteration 4.4 Historical and Current Uses 4.5 Chemistry, Nutrition and Food Science 4.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research 4.6.1 Antioxidant Properties 4.6.2 Anti-inflammatory Properties 4.6.3 Glucose Lowering, Anti-diabetic and Lipid Lowering Properties 4.6.4 Chemopreventive/Anti-cancer Properties 4.6.5 Hepatoprotective Properties 4.6.6 Anti-ulcer Properties 4.6.7 Anti-convulsant Properties 4.6.8 Antimicrobial Properties 4.6.9 Alcohol Lowering Properties 4.7 Safety and Adverse Effects References Chapter 5 Black Pepper (Piper nigrum L) 5.1 Names 5.2 Taxonomy 5.3 Origin, Description and Adulteration 5.4 Historical and Current Uses 5.5 Chemistry, Nutrition and Food Science 5.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research 5.6.1 Antioxidant Properties 5.6.2 Anti-inflammatory Properties 5.6.3 Glucose Lowering, Anti-diabetic, Lipid Lowering Properties and Effect on Appetite 5.6.4 Chemopreventive/anti-cancer Properties 5.6.5 Neuroprotective Properties 5.6.6 Antinociceptive/Analgesic and Anti-convulsant Properties 5.6.7 Digestive Properties and Gastrointestinal Stimulant 5.6.8 Prebiotic Potential 5.6.9 Antimicrobial Properties 5.7 Safety and Adverse Effects References Chapter 6 Caraway (Carum carvi) 6.1 Names 6.2 Taxonomy 6.3 Origin, Description and Adulteration 6.4 Historical and Current Uses 6.5 Chemistry, Nutrition and Food Science 6.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research 6.6.1 Antioxidant Properties 6.6.2 Anti-inflammatory Properties 6.6.3 Glucose-lowering, Anti-diabetic and Lipid Lowering Properties 6.6.4 Chemopreventive/Anti-cancer Properties 6.6.5 Hepato- and Nephro-protective Properties 6.6.6 Anti-convulsant and Anti-epileptic Properties 6.6.7 Diuretic Properties 6.6.8 Effect on Reproductive Organs 6.6.9 Impact on Drug Bioavailability 6.6.10 Therapeutic Potential of Caraway in the Management of Obesity, Functional Dyspepsia and Irritable Bowel Syndrome 6.6.11 Antimicrobial Properties 6.7 Safety and Adverse Effects References Chapter 7 Cardamom – Small Cardamom, Green Cardamom, True Cardamom, Ceylon Cardamom, Malabar Cardamom (Elettaria cardamomum) 7.1 Names 7.2 Taxonomy 7.3 Origin, Description and Adulteration 7.4 Historical and Current Uses 7.5 Chemistry, Nutrition and Food Science 7.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research 7.6.1 Antioxidant Properties 7.6.2 Anti-inflammatory Properties 7.6.3 Glucose Lowering, Anti-diabetic, Lipid Lowering and Other Cardioprotective Properties 7.6.4 Chemopreventive/Anti-cancer Properties 7.6.5 Hepatoprotective Properties 7.6.6 Gastroprotective Activity 7.6.7 Gut Modulatory and Anti-nausea Properties 7.6.8 Neuroprotective Properties and Impact on Behaviour, Learning, Memory and Development 7.6.9 Anticonvulsant Properties 7.6.10 Anti-microbial Activity 7.7 Safety and Adverse Effects References Chapter 8 Chives (Allium schoenoprasum) 8.1 Names 8.2 Taxonomy 8.3 Origin, Description and Adulteration 8.4 Historical and Current Uses 8.5 Chemistry, Nutrition and Food Science 8.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research 8.6.1 Antioxidant Properties 8.6.2 Anti-inflammatory Properties 8.6.3 Lipid Lowering Properties 8.6.4 Anti-hypertensive Properties 8.6.5 Anti-platelet Activity 8.6.6 Chemopreventive/Anti-cancer Properties 8.6.7 Anti-microbial Activity 8.6.8 Anti-parasitic Activity 8.7 Safety and Adverse Effects References Chapter 9 Cinnamon: Cinnamomum verum (syn Cinnamomum zeylanicum), Cinnamomum cassia (syn Cinnamomum aromaticum), Cinnamomum burmanni, Cinnamomum loureiroi 9.1 Names 9.2 Taxonomy 9.3 Origin, Description and Adulteration 9.4 Historical and Current Uses 9.5 Chemistry, Nutrition and Food Science 9.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research 9.6.1 Antioxidant Properties 9.6.2 Anti-inflammatory Properties 9.6.3 Antinociceptive/Analgesic and Wound Healing Properties 9.6.4 Glucose Lowering and Anti-diabetic Properties 9.6.5 Lipid Lowering Properties 9.6.6 Anti-obesity Properties 9.6.7 Efficacy in the Treatment of Non-insulin/Non Lipidaemic Symptoms of Polycystic Ovarian Syndrome (PCOS) 9.6.8 Anti-hypertensive Properties 9.6.9 Neuroprotective Properties 9.6.10 Chemopreventive/Anti-cancer Properties 9.6.11 Anti-microbial Properties 9.6.12 Prebiotic Potential 9.6.13 Anti-parasitic Properties 9.7 Safety and Adverse Effects References Chapter 10 Clove (Syzygium aromaticum, Eugenia aomaticum, Eugenia caryophyllata) 10.1 Names 10.2 Taxonomy 10.3 Origin, Description and Adulteration 10.4 Historical and Current Uses 10.5 Chemistry, Nutrition and Food Science 10.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research 10.6.1 Antioxidant Properties 10.6.2 Anti-inflammatory Properties 10.6.3 Glucose Lowering, Anti-diabetic and Lipid Lowering Properties 10.6.4 Chemopreventive/Anti-cancer Properties 10.6.5 Hepatoprotective Properties 10.6.6 Gastroprotective Properties 10.6.7 Analgesic, Wound Healing, Anti-convulsive, Anxiolytic, Anti-allergic and Aphrodisiac Properties 10.6.8 Anti-microbial Properties 10.6.9 Anti-parasitic Activity 10.7 Safety and Adverse Effects References Chapter 11 Coriander or Cilantro Coriander/Chinese Parsley (Coriandrum sativum) 11.1 Names 11.2 Taxonomy 11.3 Origin, Description and Adulteration 11.4 Historical and Current Uses 11.5 Chemistry, Nutrition and Food Science 11.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research 11.6.1 Antioxidant Properties 11.6.2 Anti-inflammatory Properties 11.6.3 Glucose Lowering, Anti-diabetic and Lipid Lowering Properties 11.6.4 Hypotensive Properties 11.6.5 Hepato- and Renal Protective Properties 11.6.6 Chemopreventive/Anti-cancer Properties 11.6.7 Neurological and Neuroprotective Properties 11.6.8 Gut Modulatory Properties 11.6.9 Detoxification Properties 11.6.10 Anti-microbial Properties 11.6.11 Anti-parasitic Activity 11.7 Safety and Adverse Effects References Chapter 12 Cumin (Cuminum cyminum) 12.1 Names 12.2 Taxonomy 12.3 Origin, Description and Adulteration 12.4 Historical and Current Uses 12.5 Chemistry, Nutrition and Food Science 12.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research 12.6.1 Antioxidant Properties 12.6.2 Anti-inflammatory and Immunomodulatory Properties 12.6.3 Antinociceptive/Analgesic Properties 12.6.4 Glucose Lowering, Anti-diabetic and Lipid Lowering Properties 12.6.5 Cardioprotective/Hypotensive Properties 12.6.6 Chemopreventive/Anti-cancer Properties 12.6.7 Hepatoprotective Properties 12.6.8 Gastrointestinal-protective Properties 12.6.9 Neurological and Neuroprotective Properties 12.6.10 Memory Enhancing and Antioxidant Properties 12.6.11 Anti-epileptic Properties 12.6.12 Effect on Opioid Tolerance and Dependence 12.6.13 Fertility Inhibitory and Promoting Properties 12.6.14 Anti-osteoporotic Properties 12.6.15 Anti-microbial Properties 12.6.16 Antiparasitic Properties 12.7 Safety and Adverse Effects References Chapter 13 Dill (Anethum graveolens, Anethum foeniculum, Peucedanum graveolens, Anethum sowa) 13.1 Names 13.2 Taxonomy 13.3 Origin, Description and Adulteration 13.4 Historical and Current Uses 13.5 Chemistry, Nutrition and Food Science 13.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research 13.6.1 Antioxidant Properties 13.6.2 Anti-inflammatory and Analgesic Properties 13.6.3 Glucose Lowering, Anti-diabetic and Lipid Lowering Properties 13.6.4 Hepatoprotective Properties 13.6.5 Chemopreventive/Anti-cancer Properties 13.6.6 Neuroprotective/Memory Enhancing Properties 13.6.7 Anxiolytic/Calming Properties 13.6.8 Anti-epileptic Effect 13.6.9 Antispasmodic and Contractile Properties 13.6.10 Fertility 13.6.11 Impact on Skin/Dermal Properties 13.6.12 Anti-microbial Properties 13.7 Safety and Adverse Effects References Chapter 14 Fennel (Foeniculum vulgare) 14.1 Names 14.2 Taxonomy 14.3 Origin, Description and Adulteration 14.4 Historical and Current Uses 14.5 Chemistry, Nutrition and Food Science 14.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research 14.6.1 Antioxidant Properties 14.6.2 Anti-inflammatory and Analgesic Properties 14.6.3 Glucose Lowering, Anti-diabetic and Lipid Lowering Properties 14.6.4 Cardioprotective Properties 14.6.5 Hepatoprotective Properties 14.6.6 Chemopreventive/Anti-cancer Properties 14.6.7 Effect on Fertility and Lactation and Use in the Management of Polycystic Ovarian Syndrome and Menstrual Disorders and Menopause 14.6.8 Potential Use in the Treatment/Management of Gastrointestinal Disorders 14.6.9 Anti-microbial Properties 14.6.10 Other Bioactive Properties 14.7 Safety and Adverse Effects References Chapter 15 Fenugreek (Trigonella foenum-graecum) 15.1 Names 15.2 Taxonomy 15.3 Origin, Description and Adulteration 15.4 Historical and Current Uses 15.5 Chemistry, Nutrition and Food Science 15.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research 15.6.1 Antioxidant Properties 15.6.2 Anti-inflammatory and Analgesic Properties 15.6.3 Glucose Lowering, Anti-diabetic, Lipid Lowering Properties 15.6.4 Neuroprotective/Neurological Properties 15.6.5 Hepato-/Renal/Gastro- and Pancreatic Protective Properties 15.6.6 Chemopreventive/Anti-cancer Properties 15.6.7 Effect on Fertility and Lactation, Weight Management and Use in the Management of Menopause 15.6.8 Impact on Exercise Performance 15.6.9 Anti-microbial Properties 15.6.10 Larvicidal Properties 15.7 Safety and Adverse Effects References Chapter 16 Ginger (Zingiber officinale) 16.1 Names 16.2 Taxonomy 16.3 Origin, Description and Adulteration 16.4 Historical and Current Uses 16.5 Chemistry, Nutrition and Food Science 16.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research 16.6.1 Antioxidant and Anti-inflammatory Properties 16.6.2 Glucose Lowering, Anti-diabetic, Lipid Lowering and Weight Management Properties 16.6.3 Chemopreventive/Anti-cancer Properties 16.6.4 Anti-nausea/Antiemetic Properties 16.6.5 Nociceptive/Analgesic Properties 16.6.6 Anti-microbial Activity 16.6.7 Prebiotic Potential 16.7 Safety and Adverse Effects References Chapter 17 Lemon Grass (Cymbopogon citratus/Cymbopogon flexuosus) 17.1 Names 17.2 Taxonomy 17.3 Origin, Description and Adulteration 17.4 Historical and Current Uses 17.5 Chemistry, Nutrition and Food Science 17.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research 17.6.1 Antioxidant Properties 17.6.2 Anti-inflammatory Properties 17.6.3 Chemopreventive/Anti-cancer Properties 17.6.4 Anxiolytic (Calming), Antinociceptive/Analgesic and Sedative Properties and Effect on Cognitive Function and Mood 17.6.5 Hypotensive Effect 17.6.6 Neuroprotective Effect 17.6.7 Anti-microbial Activity 17.6.8 Anti-malarial Activity 17.7 Safety and Adverse Effects References Chapter 18 Mint – Mentha piperita (Peppermint), Mentha spicata (Spearmint), Mentha aquatica (Water Mint), Mentha arvensis (Corn, Field, Wild Mint, Japanese Mint, Marsh Mint) 18.1 Names 18.2 Taxonomy 18.3 Origin, Description and Adulteration 18.4 Historical and Current Uses 18.5 Chemistry, Nutrition and Food Science 18.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research 18.6.1 Antioxidant Properties 18.6.2 Anti-inflammatory and Analgesic Properties 18.6.3 Glucose Lowering, Anti-diabetic and Lipid Lowering Properties 18.6.4 Cardioprotective Properties 18.6.5 Neuroprotective Properties 18.6.6 Other Neurological Properties 18.6.7 Management of Gastrointestinal Symptoms 18.6.8 Hepatoprotective Properties 18.6.9 Chemopreventive/Anti-cancer Properties 18.6.10 Anti-allergic Properties 18.6.11 Anti-microbial Properties 18.6.12 Larvicidal/Anti-parasitic Properties 18.7 Safety and Adverse Effects 18.7.1 Peppermint 18.7.2 Spearmint References Chapter 19 Nutmeg (Myristica fragrans) 19.1 Names 19.2 Taxonomy 19.3 Origin, Description and Adulteration 19.4 Historical and Current Uses 19.5 Chemistry, Nutrition and Food Science 19.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research 19.6.1 Antioxidant Properties 19.6.2 Anti-inflammatory and Analgesic Properties 19.6.3 Glucose Lowering, Anti-diabetic and Lipid Lowering Properties 19.6.4 Antithrombotic Properties 19.6.5 Hepatoprotective Properties 19.6.6 Chemopreventive/Anti-cancer Properties 19.6.7 Antidepressant and Anti-convulsant Properties 19.6.8 Anti-microbial Properties 19.6.9 Anti-parasitic Properties 19.7 Safety and Adverse Effects References Chapter 20 Oregano – Oregano/Mediterranean Oregano (Origanum vulgare) and Mexican Oregano (Lippia graveolens, Lippia palmeri, Hedeoma patens, Poliomintha longiflora)(Also Referred to as Rosemary Mint) 20.1 Names 20.2 Taxonomy 20.3 Origin, Description and Adulteration 20.4 Historical and Current Uses 20.5 Chemistry, Nutrition and Food Science 20.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research 20.6.1 Antioxidant Properties 20.6.2 Anti-inflammatory Properties 20.6.3 Glucose Lowering, Anti-diabetic and Lipid Lowering Properties 20.6.4 Antiplatelet Activity 20.6.5 Chemopreventive/Anti-cancer Properties 20.6.6 Nephroprotective Properties 20.6.7 Antimicrobial Properties 20.6.8 Anti-parasitic Activity 20.6.9 Prebiotic Potential 20.7 Safety and Adverse Effects References Chapter 21 Paprika (Capsicum annuum or Capsicum tetragonum) 21.1 Names 21.2 Taxonomy 21.3 Origin, Description and Adulteration 21.4 Historical and Current Uses 21.5 Chemistry, Nutrition and Food Science 21.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research 21.6.1 Antioxidant and Anti-inflammatory Properties 21.6.2 Glucose Lowering, Anti-diabetic and Lipid Lowering Properties 21.6.3 Anti-microbial Properties 21.7 Safety and Adverse Effects References Chapter 22 Parsley (Petroselinum crispum/Petroselinum Hortense/Petroselinum sativum) 22.1 Names 22.2 Taxonomy 22.3 Origin, Description and Adulteration 22.4 Historical and Current Uses 22.5 Chemistry, Nutrition and Food Science 22.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research 22.6.1 Antioxidant Properties 22.6.2 Analgesic and Anti-inflammatory Properties 22.6.3 Glucose Lowering and Anti-diabetic Properties 22.6.4 Anti-platelet Properties 22.6.5 Anti-hypertensive Properties 22.6.6 Hepatoprotective Properties 22.6.7 Renal Protective Properties 22.6.8 Gastroprotective and Antispasmolytic Properties 22.6.9 Chemopreventive/Anti-cancer Properties 22.6.10 Effect on Fertility 22.6.11 Anti-microbial Properties 22.6.12 Potential Use in the Treatment of Melasma 22.7 Safety and Adverse Effects References Chapter 23 Rosemary (Rosmarinus officinalis syn, Salvia rosmarinus) 23.1 Names 23.2 Taxonomy 23.3 Origin, Description and Adulteration 23.4 Historical and Current Uses 23.5 Chemistry, Nutrition and Food Science 23.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research 23.6.1 Antioxidant Properties 23.6.2 Anti-inflammatory Properties 23.6.3 Chemopreventive/Anti-cancer Properties 23.6.4 Glucose Lowering, Anti-diabetic and Lipid Lowering Properties 23.6.5 Antinociceptive/Analgesic Properties 23.6.6 Anxiolytic (Anti-anxiety/Calming) Properties 23.6.7 Anti-hypotensive Properties 23.6.8 Anti-microbial Properties 23.7 Safety and Adverse Effects References Chapter 24 Saffron (Crocus sativus var. kashmiriana) 24.1 Names 24.2 Taxonomy 24.3 Origin, Description and Adulteration 24.4 Historical and Current Uses 24.5 Chemistry, Nutrition and Food Science 24.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research 24.6.1 Antioxidant Properties 24.6.2 Anti-inflammatory Properties 24.6.3 Glucose Lowering, Anti-diabetic and Lipid Lowering Properties 24.6.4 Potential Use in the Management of Obesity 24.6.5 Preventive and Therapeutic Potential in the Development and Management of Cardiovascular Disease 24.6.6 Chemopreventive/anti-cancer Properties 24.6.7 Prevention and Therapeutic Potential in the Development and Management of Neurodegenerative Disorders and Other Neurological Conditions 24.6.8 Potential Use in the Treatment of Ocular Disorders 24.6.9 Potential Use in the Treatment of Sexual and Menstrual Disorders and Management of the Menopause 24.7 Safety and Adverse Effects References Chapter 25 Sage/Common Sage (Salvia officinalis) 25.1 Names 25.2 Taxonomy 25.3 Origin, Description and Adulteration 25.4 Historical and Current Uses 25.5 Chemistry, Nutrition and Food Science 25.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research 25.6.1 Antioxidant Properties 25.6.2 Anti-inflammatory Properties 25.6.3 Antinociceptive/Analgesic Properties 25.6.4 Glucose Lowering, Anti-diabetic and Lipid Lowering Properties 25.6.5 Chemopreventive/Anti-cancer Properties 25.6.6 Anti-microbial Properties 25.6.7 Cognitive and Memory Enhancing/Neuroprotective Properties 25.6.8 Anti-menopausal Properties 25.6.9 Anti-diarrheal and Anti-spasmodic Properties 25.7 Safety and Adverse Effects References Chapter 26 Star Anise/Chinese Anise (Illicium Verum) 26.1 Names 26.2 Taxonomy 26.3 Origin, Description and Adulteration 26.4 Historical and Current Uses 26.5 Chemistry, Nutrition and Food Science 26.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research 26.6.1 Antioxidant Properties 26.6.2 Weight Management Potential 26.6.3 Chemopreventive/Anti-cancer Properties 26.6.4 Analgesic and Sedative Properties 26.6.5 Anti-microbial Activity 26.7 Safety and Adverse Effects References Chapter 27 Sumac (Rhus Coriaria L., Rhus glabra L., Rhus typhina L.) 27.1 Names 27.2 Taxonomy 27.3 Origin, Description and Adulteration 27.4 Historical and Current Uses 27.5 Chemistry, Nutrition and Food Science 27.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research 27.6.1 Antioxidant Properties 27.6.2 Anti-inflammatory and Analgesic Properties 27.6.3 Glucose Lowering, Anti-diabetic and Lipid Lowering Properties 27.6.4 Cardioprotective Properties 27.6.5 Potential Use in the Management of Obesity 27.6.6 Chemopreventive/Anti-cancer Properties 27.6.7 Anti-microbial Properties 27.7 Safety and Adverse Effects References Chapter 28 Sweet Marjoram (Origanum majorana/marjorama hortensis) 28.1 Names 28.2 Taxonomy 28.3 Origin, Description and Adulteration 28.4 Historical and Current Uses 28.5 Chemistry, Nutrition and Food Science 28.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research 28.6.1 Antioxidant Properties 28.6.2 Anti-inflammatory Activity 28.6.3 Antiplatelet Activity and Cardioprotective Activity 28.6.4 Chemopreventive/Anti-cancer Properties 28.6.5 Anti-ulcer Activity 28.6.6 Hepatoprotective Activity 28.6.7 Anti-microbial Properties 28.6.8 Anti-acetylcholinesterase Inhibitory Activity 28.6.9 Effect on Hormonal and Metabolic Profile 28.6.10 Other Reported Purported Beneficial Health and Therapeutic Effects of Sweet Marjoram 28.7 Safety and Adverse Effects References Chapter 29 Tarragon (Artemisia dracunculus) 29.1 Names 29.2 Taxonomy 29.3 Origin, Description and Adulteration 29.4 Historical and Current Uses 29.5 Chemistry, Nutrition and Food Science 29.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research 29.6.1 Antioxidant Properties 29.6.2 Anti-inflammatory and Analgesic Properties 29.6.3 Glucose Lowering, Anti-diabetic and Lipid Lowering Properties 29.6.4 Antiplatelet Properties 29.6.5 Gastro- and Hepato-protective Properties 29.6.6 Chemopreventive/Anti-cancer Properties 29.6.7 Neurological and Neuroprotective Properties 29.6.8 Anti-microbial Properties 29.6.9 Anti-parasitic Activity 29.7 Safety and Adverse Effects References Chapter 30 Thyme (Thymus vulgaris) 30.1 Names 30.2 Taxonomy 30.3 Origin, Description and Adulteration 30.4 Historical and Current Uses 30.5 Chemistry, Nutrition and Food Science 30.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research 30.6.1 Antioxidant Properties 30.6.2 Anti-inflammatory Properties 30.6.3 Antinociceptive/Analgesic Properties 30.6.4 Chemopreventive/Anti-cancer Properties 30.6.5 Hepatoprotective Effects 30.6.6 Antimicrobial Properties 30.6.7 Anti-parasitic Properties 30.7 Safety and Adverse Effects References Chapter 31 Turmeric (Curcuma longa, Curcuma domestica) 31.1 Names 31.2 Taxonomy 31.3 Origin, Description and Adulteration 31.4 Historical and Current Uses 31.5 Chemistry, Nutrition and Food Science 31.6 Bioactive Properties, Purported Health Benefits and Therapeutic Potential: Current and Emerging Research 31.6.1 Antioxidant Properties 31.6.2 Anti-inflammatory Properties 31.6.3 Chemopreventive/Anti-cancer Properties 31.6.4 Glucose Lowering, Anti-diabetic and Lipid Lowering Properties 31.6.5 Treatment and Management of Digestive Disorders 31.6.6 Neurological and Neuroprotective Properties 31.6.7 Use in the Treatment of Kidney Disease 31.6.8 Use in the Treatment of Skin Conditions 31.6.9 Ongoing Clinical Trials 31.6.10 Anti-microbial Properties 31.6.11 Larvicidal Activity 31.7 Safety and Adverse Effects References Subject Index