The role of Medicinal plant in food processing is an emerging subject. There is a tremendous increase in popularity of medicinal plants in traditional medicine, ethnomedicine, modern medicine and food processing sectors. Even after this increased demand, supply is neither uniform nor assured as most of these plants are collected from wild. Now a day, due to availability and awareness among health conscious peoples the use of medicinal plants as a nutraceutical in food processing areas increases because of their disease preventing ability.
This book is aimed to provide information about sustainable use of selected medicinal plants, health benefits, their active ingredients and their use in preparation of different types of food products.
Where these efforts will lead the medicinal plant research and future perspective are discussed. The chapters are written by well recognised group leaders working in the field. The book contains topics on medicinal plants, their sustainable use, cultivation, domestication efforts and their role in food processing. A uniform chapter structure has been designed to keep consistency. The book will be useful for academicians, agriculturists, biotechnologists and researcher and industries involved in manufacturing supplementary products.
This book helps to increase your knowledge about medicinal plants and the latest developments in the use of plants and herbal dietary supplements for medicinal purposes and to the best of our knowledge. The information provided is accurate at the time of its publication. It is not intended as a medical manual and neither the authors nor the publisher is engaged in rendering medical or other professional advice to the individual reader.
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