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Item Details
Title: HERBS
CHALLENGES IN CHEMISTRY AND BIOLOGY OF HERBS
By: Mingfu Wang (Editor), Chi-Tang Ho (Editor), Lucy Sun Hwang (Editor)
Format: Hardback

List price: £192.50


We currently do not stock this item, please contact the publisher directly for further information.

ISBN 10: 0841239304
ISBN 13: 9780841239302
Publisher: OXFORD UNIVERSITY PRESS INC
Pub. date: 12 January, 2006
Series: ACS Symposium Series No. 935
Pages: 384
Description: Herbs have been widely used for centuries to promote good health and treat disease in Asian countries. Indeed, the general population of both Eastern and Western countries are beginning to use herbs more frequently. International health organizations and governmental agencies such as WHO and the U.S. FDA, respectively, have recognized the consumer popularity of herbal products. In response, scientists must recognize the need to assure the efficacy and safety oftraditional herbal remedies through modern research. Thus, herbal products should be continually researched as the basis for development of both high quality dietary supplements and new medicines. This book intends to address some of the current developments in herbal research.
Synopsis: Herbs have been widely used for centuries to promote good health and treat disease in Asian countries. Indeed, the general population of both Eastern and Western countries are beginning to use herbs more frequently. International health organizations and governmental agencies such as WHO and the U.S. FDA, respectively, have recognized the consumer popularity of herbal products. In response, scientists must recognize the need to assure the efficacy and safety of traditional herbal remedies through modern research. Thus, herbal products should be continually researched as the basis for development of both high quality dietary supplements and new medicines. This book intends to address some of current developments in herbal research.
Illustrations: 5 halftones, 156 line illus.
Publication: US
Imprint: Oxford University Press Inc
Returns: Returnable
Some other items by this author:
ACHIEVING SUSTAINABLE PRODUCTION OF PIG MEAT VOLUME 1 (HB)
AFRICAN NATURAL PLANT PRODUCTS (HB)
AFRICAN NATURAL PLANT PRODUCTS VOLUME II (HB)
ASIAN FUNCTIONAL FOODS
ASIAN FUNCTIONAL FOODS (HB)
BIOACTIVE COMPOUNDS IN FOODS (HB)
CAFFEINATED BEVERAGES (HB)
CHALLENGES IN TASTE CHEMISTRY AND BIOLOGY (HB)
DIETARY SUPPLEMENTS (HB)
FLAVOR CHEMISTRY (HB)
FLAVOR CHEMISTRY OF ETHNIC FOODS (HB)
FLAVOR CHEMISTRY OF ETHNIC FOODS (PB)
FOOD FLAVOR AND CHEMISTRY (HB)
FOOD PHYTOCHEMICALS FOR CANCER PREVENTION: I: FRUITS AND VEGETABLES (HB)
FOOD PHYTOCHEMICALS FOR CANCER PREVENTION: II: TEAS, SPICES, AND HERBS (HB)
FREE RADICALS IN FOODS (HB)
FUNCTIONAL FOODS OF THE EAST
FUNCTIONAL FOODS OF THE EAST (HB)
LARGE-SCALE PARALLEL DATA MINING (PB)
LIPIDS IN FOOD FLAVORS (HB)
NUTRITION, FUNCTIONAL AND SENSORY PROPERTIES OF FOODS
NUTRITION, FUNCTIONAL AND SENSORY PROPERTIES OF FOODS (HB)
PHENOLICS IN FOOD AND NATURAL HEALTH PRODUCTS (HB)
PROCESS-INDUCED CHEMICAL CHANGES IN FOOD (HB)
PROCESS-INDUCED CHEMICAL CHANGES IN FOOD (PB)
QUALITY ATTRIBUTES OF MUSCLE FOODS (HB)
QUALITY ATTRIBUTES OF MUSCLE FOODS (PB)
QUALITY MANAGEMENT OF NUTRACEUTICALS (HB)
QUALITY OF FRESH AND PROCESSED FOODS (HB)
QUALITY OF FRESH AND PROCESSED FOODS (PB)
RECENT ADVANCES IN FOOD AND FLAVOR CHEMISTRY (HB)
SPICES: FLAVOR CHEMISTRY AND ANTIOXIDANT PROPERTIES (HB)
TEA AND TEA PRODUCTS
TEA AND TEA PRODUCTS (HB)

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