غذاها و گیاهان شرقی: شیمی و اثرات سلامتی

This book discusses the modern chemical research on Oriental functional foods and herbal products. Emphasis is placed on the application of modern scientific technology to assure the efficacy and safety of functional foods and nutraceutical supplements.

Two dozen studies from a symposium held in conjunction with the Society's April 2002 national meeting in Orlando Florida present findings by scientists from Taiwan, Japan, the US, and Canada on research into the chemistry and biological activity of Oriental foods and herbs. Among the topics are the modernization of traditional Chinese herbal medicine, the hypo-lipidemic effect and anti-atherogenic potential of pu-erh tea, the effect of different heating processes in cytotoxic and free radical scavenging properties of onion powder, the unique chemistry of aged garlic extract, and the chemical constituents of loquat leaves. Annotation ©2003 Book News, Inc., Portland, OR

Oriental herbal products, including herbal and traditional medicines, are a treasured legacy of Asian peoples.