The healing properties of medicinal plants have been known to mankind since time immemorial. Although the reasons contributing healing power to medicinal plants were known to people of that time purely based on experience and not because of any scientific inference. The gradual trend of decreasing drug efficacy of synthetic drugs along with the associated contraindications due to their excessive usage, has opened up the gates of knowledge for preferring the use of natural drugs once again in pharmacology.
Medicinal Plants of Himalayas: Nutrition, Active Ingredients, and Pharmacological Applications presents glimpses of the present status of metabolite diversity within different medicinal plants from the Himalayan regions. Apart from the metabolite diversity, the book provides glimpses of current isolation techniques and pharmacological activity of the bioactive components. The book tries to plug the gap by focusing on compiling different extraction and isolation procedures, pharmaceutical applications of different active ingredients along with providing the detailed introduction of the plants, altogether in a single book.
Key Features:
- Provides the bioactive profile of listed medicinal plants available in the literature until now necessary for drug development
- Therapeutic value of the medicinal plants further explores the possible disease mitigation potential of these plants
- Nutritional and anti-nutritional factors are of important consideration when choosing a particular plant as a source or remedy for disease
The current book is ideal for students, academicians as well as researchers to deepen their knowledge about medicinal plants present around the globe, and particularly the ones distributed in Himalayan region.
Table of Contents:
1. Overall Overview of the Medicinal Plants Found in Himalayan Region 2. Wormwood (Artemisia absinthium) 3. Atis (Annona squamosa) 4. Indian Belladonna (Atropa acuminata) 5. Redwood Pigweed (Amaranthus retroflexus) 6. Corn/ Wild Mint (Mentha arvensis) 7. Basil (Ocimum basilicum) 8. Wound Wort/ Common Self-Heal (Prunella vulgaris) 9. Himalayan Rhubarb (Rheum emodi) 10. Costus (Saussurea costus) 11. Dandelion (Rheum emodi) 12. Sweet Violet (Voila odorata)
About the Author :
Raees ul Haq is currently engaged as lecturer at Government Degree College Shopian, J&K India. He has completed his Ph.D. from the Department of Food Engineering and Technology at Sant Longowal Institute of Engineering and Technology, Longowal, Sangrur, Punjab, India. He earned his Master’s degree in Food Technology from the Islamic University of Science and Technology, Awantipora, Jammu and Kashmir, India. He has authored and co-authored different books as well as book chapters of published by prominent international publishers. He has presented his research work at various national and international conferences, seminars, and workshops. He is actively engaged with the scientific community by publishing his work as well as working as an editorial board member and peer reviewer of reputed international journals. He is also the recipient of Maulana Azad National Fellowship awarded by the University Grants Commission (UGC) and has published a good number of research and review articles in reputed journals.
Sajad Ahmad Wani is currently working as Assistant Professor in the Department of Food Science & Technology, Govt. Degree College, Shopian, J&K, India. He has completed his Master’s Degree in Food Technology from IUST, Awantipora, J&K, India and PhD from Sant Longowal Institute of Engineering and Technology, Punjab, India. Qualified National Eligibility Test (2015) (NET) conducted by Indian Council of Agricultural Research (ICAR) in Dec 2015. He has published more than 35 research/review articles, 10 book chapters and 1 book. He is also writing articles for the popular magazines Food & Beverage News (India’s First Magazine for Food & Beverage Industry). He has attended 45 International/ National/conferences, seminars and workshops throughout the world. He serves as Editorial Board Member of number of national and International Journals. He is Potential Peer Reviewer of reputed International Journals related to Food Science and Technology that belong to popular publishing houses. He is also working as member of various associations like IFT, IFERP, AFSTI and Asian Council of Science Editors. He is the recipient of “Maulana Azad National Fellowship” (MANF-2013-14) from University Grant Commission, New Delhi, India.
Jasmeet Kour was awarded doctoral degree at Sant Longowal Institute of Engineering and Technology, Longowal, Sangrur, Punjab, India from the Department of Food Engineering and Technology. She has been serving as an assistant professor at the Department of Food Science and Technology, Government College for Women, Gandhi Nagar, Jammu, Jammu and Kashmir since 2009. She has conducted her vast research in various prominent nutraceuticals derived from plant origin and her work has been published in reputed journals with high impact factors in eminent publishing houses in the field of food science. She has done her research and review paper presentations in various national and international conferences. She has authored as well as co-authored numerous book chapters and scientific articles published in international books with prestigious publishing houses. She is also a part of various international projects. As her research work left a great imprint, she is cordially invited to share her newest research findings at Tokyo University of Agriculture, Japan at the 6th International Conference on Agricultural and Biological Sciences (ABS 2020). She is currently working as editorial board member and peer reviewer for various journals of repute.
Shiv Kumar is working as Associate Professor (Food Science and Technology) at Maharishi Markandeshwar Deemed to be University. He has completed M.Sc. in Food Technology, and obtained a Ph.D. in Food Engineering and Technology from SLIET, Longowal, Punjab. He was honored with the best PhD thesis award in 2019. He has taught a wide range of courses to undergraduate, postgraduate, and doctoral students in different areas of Food Science and Technology. He is actively involved in supervision of Ph.D. research scholars, M.Sc. students and undergraduate students in the Food Science and Technology discipline. He has filed a total of 7 utility patents, along with 2 copyrights, and 6 of these patents have been published. He has submitted multiple research projects on functional food to state and national funding agencies. He is actively publishing research and review articles, as well as book chapters and has been a reviewer for various journals of international repute. He has lifetime membership of the Society for Advancement of Human and Nature, Akal Food Safety Quality Control Society, Agricultural & Environmental Technology Development Society and Asia Society of Researchers.
