Nutrition in Traditional Therapeutic Foods Vol. 2

by G Subbulakshmi, Mandalika Subhadra

ISBN: 9789351308195
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Imprint : Daya Publishing House
Year : 2021
Price : Rs. 9995.00
Biblio : xiii+281 p., tabls., col.figs., ind., 25 cm

Author Profile

Dr. G. Subbulakshmi is an eminent nutritionist with over 45 years of teaching, research and administrative experience. She has a Ph.D in Food Science and Nutrition and has also worked as a post doctoral fellow in CFTRI, Mysore in early 1970s. She has received Fulbright award for studying the college administration in USA, PL480 Research Scholarship for doing Ph.D., UGC’s National Research Associateship award as well as Hari Om Ashram Prizes for 3 different best Research papers in Nutrition. <BR> Dr. Mandalika Subhadra is an expert in the field of nutrition, working as an Associate Professor of Home Science, in the specialization of Food, Nutrition and Dietetics of College of Home Science, Nirmala Niketan, Mumbai. She has got around 20 years of experience in teaching and research at both undergraduate and postgraduate level.

About The Book

The globally renowned traditional therapeutic dietary practices are the strongest source of inspiration to us towards this endeavour. Both the volumes of the book on ‘Nutrition in Traditional Therapeutic Foods – Volumes 1 and 2’ emphasize the clinical role of selected foods. As foods with therapeutic importance are innumerable, 20 foods were included in the first volume and 13 other foods in the second volume. There are certainly many more foods with therapeutic potential which need to be considered. <BR> This book would strengthen the food based approach for the prevention/management of lifestyle diseases and thereby help to improve the quality of life. As a reference/textbook it will be very resourceful to the academicians, medical professionals, nutrition scientists, dietitians, food technologists, biotechnologists, researchers from all relevant fields and, undergraduate and postgraduate students in addition to the fitness and health enthusiasts.

Table of Contents

Acknowledgements v <BR> Foreword vii <BR> Preface ix <BR> 1. Almonds (Amygdalus communis L./Prunus amygdalus/ <BR> Prunus dulcis/Amygdalus dulcis) 1 <BR> Nutritional and Phytochemical Composition–Therapeutic Benefits–Anti-microbial Agent–Anti-inflammatory Agent–Cardio-protective Agent–Anti-obesity Agent–Anti-diabetic Agent–Other Benefits–Effect of Processing on the Therapeutic Potential–Safety Concerns of Almond Skin–Conclusions–References. <BR> 2. Banana/Plantain (Musa acuminata, Musa balbisiana, <BR> Musa paradisiaca) 17 <BR> Nutritional and Phytochemical Composition of Banana–Varietal Differences–Effect of Cooking/Processing on Nutrients–Anti-oxidant Property–Ulcer–Colitis–Diarrhea–Kidney Diseases–Diabetes–Other Benefits–Conclusions–References. <BR> 3. Betel Leaf (Piper betle) 33 <BR> Varieties–Consumption Pattern–Phytochemical Constituents in Betel Leaf–Nutritive Value–Traditional Therapeutic Uses–Anti-oxidant Property–Anti-inflammatory Property–Immuno-modulation–Cardiovascular Diseases–Diabetes–Stomach Disorders–Cancer–Liver Diseases–Nervous Disorders–Infectious Diseases–Other Medicinal Properties–Safety Concerns–Conclusions–References. <BR> 4. Bitter Gourd/ Bitter Melon/Karela (Momordica charantia) 55 <BR> Chemical Constituents–Traditional Therapeutic Uses–Anti-oxidant Property–Anti-microbial Agent–Anti-diabetic Agent–Anti-obesity Agent–Cardio-protective Effect–Hepato-protective Agent–Anti-cancer Agent–Anti-ulcerogenic Agent–Anti-fertility Agent–Other Benefits–Safety–Conclusions–References. <BR> 5. Black Pepper (Piper nigrum/Piper longum) 77 <BR> Chemical and Nutritional Components of Pepper–Therapeutic Properties of Piper nigum–Anti-oxidant Potential–Anti-inflammatory Potential–Anti-microbial Activity–Anti-hyperlipidemic Effect–Anti-diabetic Effect–Anti-carcinogenic Effect–Anti-cognitive Impairment and Anti-depressant Effect–Anti-epileptic Effect–Anti-fertility Effect–Anti-diarrheal Effect–Black Pepper as a Bio-enhancer–Other Benefits–Conclusions–References. <BR> 6. Cardamom (Elettaria cardamomum) 101 <BR> Traditional Uses–Types/Varieties–Chemical and Nutritional Constituents–Anti-oxidant Property–Anti-microbial Property–Anti-toxic Property–Anti-inflammatory Property–Therapeutic Benefits of Cardamom–Gastro-intestinal Disorders–Cancer–CVD–Conclusion–References. <BR> 7. Fennel Seeds (Foeniculum vulgare) 109 <BR> Phytochemical and Nutritional Composition–Nutritional Value–Anti-oxidant Property–Anti-microbial Agent–Traditional Therapeutic Uses–CVD–Cancer–Infertility–Other Benefits–Conclusions–References. <BR> 8. Grapes and Grape Seeds (Vitis vinifera) 121 <BR> Nutritive Value–Anti-oxidant Property–Diabetes–CVD–Cancer–Gastric Ulcers–Other Benefits–Dosage–Conclusions–References. <BR> 9. Kokum/Vriksh Amla/Malabar Amla <BR> (Garcinia indica/Garcinia cambogia) 155 <BR> Chemical and Nutritional Constituents of Kokum–Therapeutic Properties–Anti-oxidant–Anti-microbial–Therapeutic Benefits–Cancer–Obesity–Diabetes–Parkinson’s Disease–Other Benef