Origanum
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Oregano
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Author : Spiridon E. Kintzios
language : en
Publisher: CRC Press
Release Date : 2002-08-29
Oregano written by Spiridon E. Kintzios and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-08-29 with Health & Fitness categories.
Oregano: The Genera Origanum and Lippia is an updated analysis of the technical knowledge and market information on the world's most commercially valuable spice. The book treats various aspects of practical significance for the crop's industrialization, such as optimizing germplasm selection and utilization, novel cultivation methods and product pr
Oregano
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Author : International Plant Genetic Resources Institute
language : en
Publisher: Bioversity International
Release Date : 1997
Oregano written by International Plant Genetic Resources Institute and has been published by Bioversity International this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997 with Oregano categories.
Origanum
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Author : Susie White
language : en
Publisher:
Release Date : 1998
Origanum written by Susie White and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998 with Oregano categories.
A Taxonomic Revision Of The Genus Origanum Labiatae
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Author : J. H. Ietswaart
language : en
Publisher:
Release Date : 1980
A Taxonomic Revision Of The Genus Origanum Labiatae written by J. H. Ietswaart and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1980 with Botany categories.
Origanum
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Author : Roger Ingram
language : en
Publisher:
Release Date : 2021
Origanum written by Roger Ingram and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021 with Nanoparticles categories.
"Chapter 1 focuses on taxonomic, cultivation and the pharmacological and other uses of Origanum species. In Chapter 2, Origanum's role in synthesising the metal nanoparticles such as titanium dioxide,palladium, silver, gold, palladium nanoparticles supported on magnetic graphene oxide has been discussed in detail. Hence, researchers are using Origanum as a precursor in plant-mediated synthesis. In the last chapter, the authors discuss Origanum, the Turkish spice, which has a history dated back to centuries. This herb has found wide applications due to the presence of primary and secondary metabolites"
Oregano The Genus Origanum Lamiaceae
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Author : Tuncay Dirmenci
language : en
Publisher: Nova Science Publishers
Release Date : 2021-11-17
Oregano The Genus Origanum Lamiaceae written by Tuncay Dirmenci and has been published by Nova Science Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-11-17 with Electronic books categories.
"Since the first days of community life, human beings have used different plant species for food, fodder, construction materials, fuel, dyes and treatment of diseases, among other applications. The Lamiaceae family is one of the most important plant families that includes many species that people use for various purposes in their daily life. Origanum contains several species commonly used as spices and tea for medicinal purposes, and is one of the most commercially important genera within the family Lamiaceae. In this book, the genus Origanum is introduced in seven chapters in detail. Taxonomy of Origanum is given in the first chapter, pollen characteristics are given in the second chapter, phylogeny, biogeography and character evolution are given in the third chapter, cultivated species, suitable varieties for agriculture, yield and quality characteristics, and harvesting processes are given in the fourth chapter, secondary metabolites (monoterpenes, phenolics, flavonoids, diterpenes etc.) are given in the fifth chapter, biological activities (antimicrobial, antiviral, antifungal, antioxidant, anti-inflammatory and antidiabetic activity) are given in the sixth chapter, and finally the traditional uses and prescriptions, pharmacology, commercial and economic importance of the genus are given in the seventh chapter"--
Oregano
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Author : Gema Nieto
language : en
Publisher:
Release Date : 2019
Oregano written by Gema Nieto and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019 with Oregano categories.
Humans have employed medicinal plants for thousands of years in traditional medicine. Oregano has been cultivated mainly for centuries in the Mediterranean area, although it now can be found on most continents. Oregano is one of the most popular plants in Spanish traditional remedies and its leaves have been used in traditional medicines in order to treat illness such as aching muscle, skin sores, asthma, digestion disorders, infections, inflammation or maintaining general health. In addition, oregano has been used since ancient times as an ingredient in Mediterranean diet. In this sense, there are several species of oregano, being Spanish thyme or Origanum vulgare, the spice variety sold most in the United States and Europe. Nowadays the use of oregano is not exclusive for culinary proposes, because the consumers' concerns about the use of synthetic additives into foods have led the food industry to the search for green strategies.In this sense, oregano extracts, essential oils and individual compounds from this herb have demonstrated antioxidant, anti-inflammatory, anticancer, and antimicrobial actions, which may contribute to the capacity to avoid human infections or to protect the cardiovascular and nervous systems by blood glucose and lipid modulation.Therefore, based on the current scientific literature, oregano essential oil can be considered as a rich source of bioactive compounds and its addition to food matrices transmit these benefits; this approach can be used as a tool to generate functional foods.This book reviews and discusses oregano containing several potent antimicrobial, antioxidant compounds that may contribute to benefit the nervous and cardiovascular systems. In addition, the opportunity of using Origanum vulgare as potential platform for producing polyphenols, biogas and energy under biorefinery approach has been discussed. Moreover, the possibility to be added into foods as natural additives and a strategy in order to improve human health was also discussed. In this sense, the inclusion of oregano into meat products, yogurt, juices and others could be an interesting strategy to produce functional foods.The oregano extract and essential oil represents a good strategy in order to substitute synthetic antioxidants and to produce functional foods with an extended shelf life.Several industries are now looking for sources of new, natural and safe agents. Essential oil from Origanum spp. has shown efficacy retarding lipid oxidation in food matrices. Oregano essential oil possesses strong antimicrobial activity against food pathogen bacteria highlighting its potential as a tool to achieve food safety. Oregano essential oil has shown efficacy in reducing microbial growth of deteriorative microorganisms (bacteria, yeast, molds), representing the potential to increase shelf-life of food. Oregano essential oil can be considered as a rich source of bioactive compounds and its addition to food matrices transmit these benefits; this approach can be used as a tool to generate functional foods. Results obtained from numerous studies can help to exploit the use of the Origanum EOs studied as the functional food and pharmacological ingredients for promoting health.
A Taxonomic Revision Of The Genus Origanum Labiatae
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Author : J. H. Ietswaart
language : en
Publisher: Springer
Release Date : 1980-10-15
A Taxonomic Revision Of The Genus Origanum Labiatae written by J. H. Ietswaart and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 1980-10-15 with Nature categories.
Cultivated Vegetables Of The World A Multilingual Onomasticon
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Author : Stanley J. Kays
language : en
Publisher: Springer
Release Date : 2011-10-03
Cultivated Vegetables Of The World A Multilingual Onomasticon written by Stanley J. Kays and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-10-03 with Science categories.
Vegetables make up a major portion of the diet of humans and are critical for good health. With the world population predicted to reach 9 billion people by 2050, they will play an increasingly important role in food availability. The purpose of this book is to facilitate accuracy in communication among individuals working in agriculture and a better understand of the extent and diversity of vegetable production and utilization worldwide. Increasing global economic interdependence and trade in agricultural products makes precise communication among individuals utilizing different languages essential. There is currently a wide range of vegetables shipped around the world as seasonal, economic and other forces are shifting markets from exclusively local toward global. The text provides up-to-date scientific names, synonyms, and common names for the commercially cultivated vegetable crops grown worldwide (404 crops), in addition to information on the plant parts utilized and their method of preparation. Common names from 370 languages are presented along with information on each of the languages. The text represents an essential reference source with the information presented in a concise and readily accessible format. It allows indentifying a crop from the common name in a diverse cross-section of languages and is therefore of use to university and government researchers, libraries worldwide, agricultural organizations, agricultural scientists, embassies, international travelers, vegetable growers, shippers, packers, produce buyers, grocery store managers, gourmet restaurants, chefs, and gardeners.
Encyclopedia Of Food And Color Additives
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Author : George A. Burdock
language : en
Publisher: CRC Press
Release Date : 1997
Encyclopedia Of Food And Color Additives written by George A. Burdock and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997 with Technology & Engineering categories.
A 3-volume reference set you'll use every day. • Suppose you are the regulatory affairs manager for a food company, and your boss calls about "beet red", a coloring agent touted by a salesman as "natural". Your boss needs to know if this claim is true. How do you find out? • Perhaps you are an attorney for a company manufacturing ethnic marinade mixes and a customer charges that the chemical cinnamaldehyde, which the mixes contain, is being tested for carcinogenicity by the National Toxicology Program. Is your company manufacturing food that is potentially toxic? With the Encyclopedia of Food and Color Additives, the answers are at your fingertips: You quickly look up "Beet Red" and find it is indeed natural, a product of edible beets. You are able to assure your boss that the claim is valid. After consulting the Encyclopedia, you calmly inform the customer that cinnamaldehyde is not only approved for use in food, but it is a primary constituent of cinnamon, a common household spice. The Encyclopedia provides you with a quick, understandable description of what each additive is and what it does, where it comes from, when its use might be limited, and how it is manufactured and used. What? FDA or PAFA name: Listed in bold is the name by which the FDA classifies the substance. List of Synonyms: From the Chemical Abstract, the IUPAC name, and the common or "folklore" name for natural products are listed. Standardized names are provided for each substances. The most commonly used names are in bold type. Current CAS Number: The current FDA number for the substance. Other CAS Numbers: Numbers used previously or that are used by TSCA or EINICS to identify the substance. Empirical Formula: Indicates the relative proportion of elements in a molecule. Specifications: Includes melting point, boiling point, optical rotation, specific gravity, and more. Where? Description: Where the substance is grown; how it is cultivated, gathered, and brought to market; how it gets into food; species and subspecies producing this commodity; differences in geographical origin and how it impacts the quality of the product. Natural Occurrence: Lists family, genus, and species. Explains variances between the same substance grown and cultivated in different geographies. Natural Sources: For synthetic or nature-identical substances the Encyclopedia provides a list of foods in which a substance is naturally found. When? GRAS status: "Generally Recognized as Safe" status as established by the Flavor and Extract Manufacturer's Association (FEMA) or other GRAS panels. Regulatory Notes: This citation gives information about restrictions of amount, use, or processing of substances. Table of Regulatory Citations: Lists CFR numbers and description of permitted use categories. How? Purity: For some substances there are no purity standards. Here, current good manufacturing practices are reported as gathered from various manufacturers. Allows you as the consumer to know what is available and standard in the industry. Functional Use in Food: The FDA has 32 functions for foods, such as, processing aids, antioxidants, stabilizers, texturizers, etc. Lists the use of the particular substance as it functions in food products. You get all this data, plus an index by CAS number and synonym to make your research even easier The Encyclopedia of Food and Color Additives sorts through the technical language used in the laboratory or factory, the arcane terms used by regulatory managers, and the legalese used by attorneys, providing all the essentials for everyone involved with food additives. Consultants, lawyers, food and tobacco scientists and technicians, toxicologists, and food regulators will all benefit from the detailed, well-organized descriptions found in this one-stop source.