Ancient and Traditional Foods, Plants, Herbs and Spices used in the Middle East

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 questions and issues pertaining to the scientific evidence for the use of these agents or their extracts in modern medicine. These issues are explored in Ancient and Traditional Foods, Plants, Herbs and Spices used in the Middle East. Features · Describes uses and applications of plant-based materials from different countries of the Middle East. · Each chapter has unique cross references to foods, herbs, spices and botanicals · Bridges molecular biology, physiology and medical sciences · Coverage includes herbal medicines, supplements, lifestyle patterns, nutrition, and plant-based diets · Each chapter describes usage and applications of traditional foods and botanicals; historical background; toxicity; cautionary notes; and summary points 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. Written by international experts, this is an essential read for food researchers, food scientists, and nutritionists, researchers and health professionals with an interest in the potential therapeutic value of Middle Eastern food components. The book will also be of relevance to physicians and pharmacologists. Cover Half Title Series Title Copyright Contents Editors Contributors Section I Overviews and Dietary Components Chapter 1 Grains and Pulses in Diets of the Middle East and a Focus on Buckwheat Chapter 2 Dietary Patterns in the Middle East and Fatty Liver Disease Chapter 3 Fatty Acids in Different Foods of Middle Eastern Diets: Implications for Health Chapter 4 The Link of Lifestyle Patterns and Nutrition in Iran with Health and Traditional Diets Chapter 5 Traditional Medicinal Foods in Persian Medicine: An Overview of Current Evidence Chapter 6 Traditional Dietary Patterns in the Elderly: Iranian Aspect Chapter 7 Syrian Herbs in Health and Disease Section II Specific Agents, Items and Extracts Chapter 8 Aloe Vera (Aloe barbadensis) Usage in the Middle East: Applications for Gastroesophageal Reflux Chapter 9 Arta (Calligonum comosum) in the Middle East and Biomedical Applications Chapter 10 Conehead Thyme (Thymus capitatus) and Evidence-Based Usage in Eradicating Helicobacter pylori Chapter 11 Cumin (Cuminum cyminum) Usage in the Middle East and Biological Basis of Its Actions Chapter 12 Frankincense (Boswellia sacra Flueck.) and Its Usage in the Middle East: Molecular, Cellular, and Biomedical Aspects Chapter 13 Khella (Ammi visnaga): Molecular and Cellular Aspects and Potential in Biomedicine Chapter 14 French Marigold (Tagetes patula L.): Phytochemical and Bioactive Targets of Secondary Metabolites Chapter 15 Oak Gall (Quercus infectoria G. Olivier Gall): Pharmaceutical Usage and Cellular Targets Chapter 16 Pelargonium Species and Their Usage in the Middle East as Medicinal Herbs Chapter 17 Saffron (Crocus sativus) as a Middle East Herb: Traditional and Modern Medicinal Applications Chapter 18 Sage Plants (Salvia sp.; Lamiaceae) in the Middle East: Phytochemistry, Ethnopharmacology, and Traditional Use Chapter 19 Paronychia argentea L. Usage in the Middle East (Jordan) and Its Biomedical Profiles Chapter 20 Taily Weed (Ochradenus baccatus Delile) as a Middle Eastern Herb: Chemical Profile, Biological Activities, and Traditional Uses Chapter 21 Tomato (Lycopersicon esculentum Miller) from Egypt and Phytochemical Usage: Phenolics and Flavonoids Chapter 22 Turmeric (Curcuma longa L.) Usage in the Middle East: A Comprehensive Review Chapter 23 Veined Dock (Rumex pictus Forssk.) Usage in the Middle East: Phytochemical Constituents and Biological Effects of the Extracts Section III Resources Chapter 24 Recommended Resources for the Scientific Study of Foods, Plants, Herbs, and Spices Used in the Middle East Index