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Dietary Chinese Herbs = Chemistry, Pharmacology and Clinical Evidence /

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Dietary Chinese Herbs/ edited by Yanze Liu, Zhimin Wang, Junzeng Zhang.
Reminder of title:	Chemistry, Pharmacology and Clinical Evidence /
other author:	Liu, Yanze.
Description:	XXVI, 802 p. 225 illus., 91 illus. in color.online resource. :
Contained By:	Springer Nature eBook
Subject:	Food—Biotechnology. -
Online resource:	https://doi.org/10.1007/978-3-211-99448-1
ISBN:	9783211994481

Dietary Chinese Herbs = Chemistry, Pharmacology and Clinical Evidence /
Dietary Chinese HerbsChemistry, Pharmacology and Clinical Evidence /[electronic resource] :edited by Yanze Liu, Zhimin Wang, Junzeng Zhang. - 1st ed. 2015. - XXVI, 802 p. 225 illus., 91 illus. in color.online resource.

Introduction -- Root, rhizome, tuber, and bulb materials -- Fruit or seed materials -- Aerial part, stem, stem bark, or leaf materials -- Flower or flower bud materials -- Multiple-part materials -- Fungi, marine algae, and other materials.

This work presents up-to-date information on chemical, pharmacological, clinical studies and historical uses of common dietary Chinese herbs. A brief chronological review of Chinese literatures on dietary herb uses, with chapters dedicated to each selected dietary herb, and with plant Latin name indices is provided. Examined are the health benefits that have been studied for centuries. A wide range of Traditional Chinese Medicine (TCM) herbs are investigated for their suitability into daily diets for maintaining general wellness or disease prevention. In the past decade, natural health products, dietary supplements, functional foods, or nutraceuticals have emerged in the West due to the increasing demand for non-pharmaceutical healthcare products. Traditional Chinese Medicine disease prevention and treatment incorporates the use of foods, and herbal medicine in an integrated manner, and thus the dietary Chinese herbs in used in TCM for thousands of years could be sources for developing new, effective, and safe ingredients to capture the rapidly expanding opportunity in the global market place.

ISBN: 9783211994481

Standard No.: 10.1007/978-3-211-99448-1doiSubjects--Topical Terms:

1253573
Food—Biotechnology.

LC Class. No.: TP248.65.F66

Dewey Class. No.: 641.3

Dietary Chinese Herbs = Chemistry, Pharmacology and Clinical Evidence /
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