Ancient and Traditional Foods, Plants, Herbs and Spices used in Cardiovascular Health and Disease

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. Some ancient scripts describe the use of medicinal plants which have never been seen within European cultures. Indeed, all ancient civilizations have pictorial records of different foods, herbs, and spices being used for medical purposes. However, there are fundamental issues pertaining to the scientific evidence for the use of these agents or their extracts in modern medicine. There have been considerable advances in scientific techniques over the last few decades. 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 anti-cancer properties or their toxicity, using high throughput screening. Techniques also include molecular biology, cellular biochemistry, physiology, endocrinology and even medical imaging. 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. These issues are explored in Ancient and Traditional Foods, Plants, Herbs and Spices used in Cardiovascular Health and Disease. Features · Investigates alternative healthcare paradigms that use traditional dietary foods, plant-derived materials, and extracts to treat cardiovascular diseases · Provides information on diets, specific agents, and extracts · Many chapters focus on plant-derived material, providing a historical background, uses, toxicity and cautionary notes and summary points With contributions from leading international experts, this book is useful for cardiologists, nutritionists, physicians, healthcare workers, food scientists and those working in the food industry, pharmacologists, and research scientists. Cover Half Title Series Title Copyright Contents Editors Contributors Section I Overviews and Dietary Components Chapter 1 Connecting the Link between Oxidative Stress, Dietary Antioxidants and Hypertension Chapter 2 Domestic and International Research on the Relationship between Japanese Diet and Ischemic Heart Disease Chapter 3 Olive Oil and Other Oils as a Part of Traditional Diets and Bioactive Compounds for Cardioprotection Chapter 4 Herbs and Molecular Basis of Cardiovascular Protection Chapter 5 Seaweed in Traditional Diets and Relationship with Cardiovascular Disease Incidence and Mortality Section II Specific Agents, Items and Extracts Chapter 6 Asiatic Pennywort (Centella asiatica) and Cardiovascular Protection: A New Narrative Chapter 7 Terminalia arjuna and Cardiovascular Protection: A Comprehensive Overview Chapter 8 Baicalein Extract from Chinese Herbal Medicine to Use in Cardiovascular Diseases: Focus on Myocardial Ischemia/Reperfusion Injury Chapter 9 Balloon Vine (Cardiospermum halicacabum L.) and Cardiovascular Protection: Cellular, Molecular and Metabolic Aspects Chapter 10 Black Cumin (Nigella sativa): Biological Activities and Molecular Aspects in Relation to Cardiovascular Disease Chapter 11 Date Palm (Phoenix dactylifera) and Cardiovascular Protection: Molecular, Cellular and Physiological Aspects Chapter 12 The Beneficial Action of Artemisia Genus on the Cardiovascular System Chapter 13 Kalmegh (Andrographis paniculata) and Cardioprotective Mechanisms Chapter 14 Ka’á Jaguá (Aloysia polystachya (Griseb.) Moldenke (Verbenaceae)): From Traditional Use to Pharmacological Investigations in Relation to Cardiovascular Disease Chapter 15 Bridelia ferruginea and Myocardial Protection in Mitochondrial Membrane Permeability Chapter 16 Lingzhi (Ganoderma lucidum) and Cardiovascular Disease Chapter 17 Mexican Orchid (Prosthechea karwinskii) and Use in Cardiovascular Protection: Cellular and Physiological Aspects Chapter 18 Mushrooms and Cardiovascular Protection: Molecular, Cellular, and Physiological Aspects Chapter 19 Pomegranate (Punica granatum) and Cardiovascular Protection: Molecular, Cellular, and Metabolic Aspects Chapter 20 Review on Phytochemistry and Pharmacological Properties of Momordica dioica Roxb.: Special Emphasis on Cardioprotective Activity Chapter 21 Saptrees (Genus Garcinia) and Cardioprotection: Molecular, Cellular, and Metabolic Aspects Chapter 22 Watermelon (Citrullus lanatus) and Cardiovascular Protection: A Focus on the Effects of Citrulline Section III Resources Chapter 23 Recommended Resources on Cardiovascular Health and Disease in Relation to Foods, Plants, Herbs and Spices in Human Health Index