Varalakshmi Badrinarayanan, Vijaya Anand

Cinnamomum zeylanicum

The Spicy Antioxidant

• Broschiertes Buch

Produktbeschreibung

A search for cheap and new natural antioxidants from plants with high antioxidant potential is the need for the day. Natural antioxidants of plant origin are generally classified as vitamins, phenolic compounds including flavonoids and phenolic acids. These natural antioxidants are becoming increasingly important in food and also in preventive medicine. Culinary herbs and spices have been the focus of much attention since they contain high concentrations of polyphenolic compounds, which have health-promoting activities. Cinnamomum zeylanicum (family: Lauraceae) is a small and evergreen tree, most renowned for its bark, which offers the world with the commonly recognized spice, cinnamon. Traditionally it is known as 'Ceylon cinnamon' or 'true cinnamon'. This text particularly emphasized on the hepatoprotective and antioxidant potentials of C. zeylanicum.

Produktdetails

• Verlag: LAP Lambert Academic Publishing
• Seitenzahl: 88
• Erscheinungstermin: 5. Juni 2015
• Englisch
• Abmessung: 220mm x 150mm x 6mm
• Gewicht: 150g
• ISBN-13: 9783659715181
• ISBN-10: 3659715182
• Artikelnr.: 43150808

Autorenporträt

Mrs. B. VARALAKSHMI, Assistant Professor in Biochemistry, Shrimati Indira Gandhi College has high passion for Teaching and Research. She has published 15 research articles to attest the value of traditional medicine. Dr. A. VIJAYA ANAND, Associated Professor in Chemistry, M.I.E.T. Engineering College. His area of interest is Clinical Biochemistry.