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Turmeric has been used as a medicine, a condiment, and a dye since at least 600 B.C., while ginger has been used extensively throughout history for its medicinal purposes. The Agronomy and Economy of Turmeric and Ginger brings these two important plants together in one reference book, explaining their history, production techniques, and nutritional and medicinal properties in detail. This book is intuitively organized by plant and use, allowing quick access to information. It puts the uniquely Indian use and history of turmeric and ginger plants into a global context of produc

Turmeric --- Ginger --- Technology, Industry, and Agriculture --- Zingiberaceae --- Biological Products --- Complementary Therapies --- Technology, Industry, Agriculture --- Therapeutics --- Zingiberales --- Complex Mixtures --- Chemicals and Drugs --- Angiosperms --- Analytical, Diagnostic and Therapeutic Techniques and Equipment --- Embryophyta --- Streptophyta --- Viridiplantae --- Plants --- Eukaryota --- Organisms --- Phytotherapy --- Plant Preparations --- Agriculture --- Curcuma --- Health & Biological Sciences --- Earth & Environmental Sciences --- Plant Sciences --- Pharmacy, Therapeutics, & Pharmacology --- Therapeutic use --- Economic aspects --- Therapeutic use. --- Economic aspects. --- Amomum zingiber --- Canton ginger --- Common ginger --- True ginger --- Zingiber officinale --- Zingiber officinalis --- Zingiber zingeber --- Zingiber zingiber --- Common turmeric --- Curcuma domestica --- Curcuma longa --- Indian saffron --- Saffron, Indian --- Tumeric --- Spices

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Spices --- Spice trade --- Epices --- Épice --- Plante à épices --- Spice crops --- Botanique --- Botany --- Mode de culture --- cultural methods --- Pathologie --- Pathology --- Amélioration des plantes --- Plant breeding --- Traitement --- processing --- Production --- Protection du consommateur --- consumer protection --- Commercialisation --- Marketing --- History --- 633.842 --- 633.832 --- 633.831 --- 633.834 --- 633.841 --- Spice plants --- Condiments --- Spice industry --- Plant products industry --- Plants, Edible --- 633.841 Pepper. Piper nigrum --- Pepper. Piper nigrum --- 633.834 Nutmeg. Myristica fragrans --- Nutmeg. Myristica fragrans --- 633.831 Allspice (pimento). Pimenta dioica --- Allspice (pimento). Pimenta dioica --- 633.832 Clove. Eugenia aromatica or caryophyllus --- Clove. Eugenia aromatica or caryophyllus --- 633.842 Spanish pepper. Paprika. Pepper from pimiento. Capsicum annuum --- Spanish pepper. Paprika. Pepper from pimiento. Capsicum annuum --- 633.825 --- 633.826 --- 633.821 --- 635.75 --- 635.75 Aromatic seeds. Coriander seed. Coriandrum sativum. Cumin. Cuminum cyminum. Caraway seed. Carum carvi. Aniseed. Pimpinella anisum. Fennel seed. Foeniculum vulgare.Dill seed. Anethum graveolens. Others --- Aromatic seeds. Coriander seed. Coriandrum sativum. Cumin. Cuminum cyminum. Caraway seed. Carum carvi. Aniseed. Pimpinella anisum. Fennel seed. Foeniculum vulgare.Dill seed. Anethum graveolens. Others --- 633.821 Vanilla. Vanilla planifolia --- Vanilla. Vanilla planifolia --- 633.826 Turmeric plant. Curcuma longa --- Turmeric plant. Curcuma longa --- 633.825 Ginger. Zingiber officinale --- Ginger. Zingiber officinale --- Spice plants. --- Spice trade. --- Spices. --- Plant and Crop Sciences. Crops --- Spices and Flavourings

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The plant-derived polyphenol curcumin has been used in promoting health and combating disease for thousands of years. Its therapeutic effects have been successfully utilized in Ayurvedic and Traditional Chinese Medicine in order to treat inflammatory diseases. Current results from modern biomolecular research reveal the modulatory effects of curcumin on a variety of signal transduction pathways associated with inflammation and cancer. In this context, curcumin’s antioxidant, anti-inflammatory, anti-tumorigenic, and even anti-metastatic activities are discussed. On the cellular level, the reduced activity of several transcription factors (such as NFkB or AP-1) and the suppression of inflammatory cytokines, matrix degrading enzymes, metastasis related genes and even microRNAs are reported. On functional levels, these molecular effects translate into reduced proliferative, invasive, and metastatic capacity, as well as induced tumor cell apoptosis. All these effects have been observed not only in vitro but also in animal models. In combination with anti-neoplastic drugs like Taxol, kinase inhibitors, and radiation therapy, curcumin potentiates the drugs’ therapeutic power and can protect against undesired side effects. Natural plant-derived compounds like curcumin have one significant advantage: They do not usually cause side effects. This feature qualifies curcumin for primary prevention in healthy persons with a predisposition to cancer, arteriosclerosis, or chronic inflammatory diseases. Nonetheless, curcumin is considered safe, although potential toxic effects stemming from high dosages, long-term intake, and pharmacological interactions with other compounds have yet to be assessed. This Special Issue examines in detail and updates current research on the molecular targets, protective effects, and modes of action of natural plant-derived compounds and their roles in the prevention and treatment of human diseases.

minerals --- cancer treatment --- chitosan --- n/a --- neurodegeneration --- antioxidant activity --- senescence --- tumor proliferation --- nanoparticles --- antimicrobial agents --- oxidative metabolites --- drug discovery --- Akt/mTOR signaling --- micronutrients --- ulcerative colitis --- transmission electron microscopy --- metabolic reprogramming --- curcumin --- death receptor --- chaperone-mediated autophagy --- wound healing --- brain ischemia --- autophagy --- Alzheimer’s disease --- genes --- transthyretin --- inflammatory bowel disease --- cellular pathway --- centrifugal partition chromatography --- nutrition --- amyloid --- Curcuma longa --- protein aggregation --- supportive care --- IL-17 --- senolytics --- complementary medicine --- macronutrients --- structure activity relationship --- gastroprotection --- Zingiberaceae --- anti-inflamation --- TLC bioautography --- microbiota --- glioblastoma multiforme --- amyloidosis --- SHMT2 --- antioxidants --- silica --- apoptosis --- reflux esophagitis --- gastric ulcer --- TLC-MS --- anti-cancer --- anticancer --- ImageJ --- anti-tumor --- delivery system --- wound --- Helicobacter pylori --- direct protein binding --- protein misfolding --- tumor growth --- diet --- Crohn’s disease --- hydrostatic counter-current chromatography --- ageing --- renal cell cancer --- gastric cancer --- amino-acids --- STAT3 --- mechanism of action --- inflamm-aging --- mitophagy --- necrotizing enterocolitis --- cell cycling --- vitamins --- turmeric tuber --- cancer --- tau protein --- Alzheimer's disease --- Crohn's disease

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Functional nutrition is deeply connected with healthy lifestyle and sustainable food production, due to its positive health benefits and the use of economically underexplored and natural raw materials. Expectedly, it appeals to large number of interested consumers while becoming lucrative segment of the food industry with a fast-growing market fueled by new sociodemographic trends. Accordingly, functional juices and beverages made of indigenous fruits are interesting niche for various food market stakeholders. Here, biologically active compounds (BACs) and probiotics that have positive health effects in functional foods (juices) are mostly thermolabile. This is especially important for industry that still employs classical heat treatments (e.g., pasteurization), while being concerned with degradation of food quality in the final products. To prevent this, focus is on designing economic and ecological technologies that are able to preserve nutritional and sensory quality while maintaining microbiological stability in products. Such approaches are based on low-energy consumption and low-impact processing, e.g. “hurdle technology” that combines advanced and conventional methods (e.g., high-power ultrasound, pulse electric field). Food design is another important focus point for consumers’ sensory appeal and economic success of foods. Hence, technologies as 3D food printing can be particularly useful for manufacturing. Based on the above, presented topics are relevant to sustainable functional food production, functional fruit juices, BACs, “hurdle technology,” advanced food processing, 3D food printing, and authentic fruits.

Research & information: general --- Biology, life sciences --- Technology, engineering, agriculture --- dehydration --- conserving vegetables --- improving shelf-life --- rehydrated pepper --- histological preparation --- green practices --- meat analogue --- liquid additives --- soy protein isolate --- lecithin --- emulsion --- functional fruit juice --- hurdle technology --- non-thermal processing --- preservation --- quality --- probiotic --- fruit by-products --- lulo bagasse powder --- fiber --- antioxidant properties --- carotenoids --- cocoa shell --- high voltage electrical discharge --- tannin --- dietary fiber --- water binding capacity --- grindability --- traditional --- slow --- pressure and microwave cooking --- polyphenols --- antioxidant activity --- faba bean --- lentil --- pea --- probiotic safety --- toxicity --- pathogenicity --- functional food industry --- pharmacological interactions --- functional fruit juices --- mushroom --- vitamin D --- reducing capacity --- glycation --- Lactuca sativa --- metabolomics --- antioxidants --- eustress --- total soluble solids --- particle size distribution --- total anthocyanin content --- antioxidant capacity --- non-dairy beverages --- pulses --- chickpea --- lupin --- flow behavior --- animal and plant proteins --- computer vision system --- nutritional value --- texture --- water activity --- viscosity --- microstructure --- heavy metals --- amino acids --- pesticide --- fruit wastes --- vegetable wastes --- drying --- extraction --- intensification technologies --- phenolic acids --- food processing --- minimally processed foods --- UHLPC-MS/MS --- sous-vide cooking --- vegetables --- seafood --- cephalopods --- safety --- nutritive quality --- beetroot --- convective drying --- infrared drying --- purée --- Fourier-transform infrared spectroscopy --- confocal scanning microscopy --- fruit juice --- interaction --- drug --- phytochemical --- pharmacokinetics --- ginger --- pineapple --- turmeric --- juice mix --- physicochemical properties --- microbiological quality --- sensory attributes --- Diospyros kaki --- post-harvest losses --- dehydrated persimmon --- thin-layer modeling --- drying rate --- old apple cultivar --- biologically active compounds --- functional food --- agriculture --- extensive farming --- bisphosphonates --- SERMs --- food --- supplements --- bioavailability --- meal --- coffee --- juice --- mineral water --- edible mushroom --- nutrition --- phenolic compounds --- vacuum --- poria cubes --- optimization --- stage drying --- n/a --- purée

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Throughout most of history, medicinal plants and their active metabolites have represented a valuable source of compounds used to prevent and to cure several diseases. Interest in natural compounds is still high as they represent a source of novel biologically/pharmacologically active compounds. Due to their high structural diversity and complexity, they are interesting structural scaffolds that can offer promising candidates for the study of new drugs, functional foods, and food additives.Plant extracts are a highly complex mixture of compounds and qualitative and quantitative analyses are necessary to ensure their quality. Furthermore, greener methods of extraction and analysis are needed today.This book is based on articles submitted for publication in the Special Issue entitled “Qualitative and Quantitative Analysis of Bioactive Natural Products” that collected original research and reviews on these topics.

Scorzonera --- capsaicinoids --- artificial neural network --- cerebral ischemia reperfusion injury --- antioxidant activity --- quality evaluation --- chemometrics --- secondary metabolites --- identification --- antioxidant capacity --- Moroccan region --- volatile compounds --- HPLC-Q-Exactive-Orbitrap-MS --- quantitative analysis --- amino acids content --- HPLC-ELSD --- antioxidant --- autophagy --- quantification --- sugars --- 1-triacontanol --- hemp seed oil --- Alzheimer’s disease --- macrodiolides --- extraction --- recycling preparative high performance liquid chromatography --- HPLC methods --- GC-MS --- Myristica fragrans --- Rossa da inverno sel. Rojo Duro onion cultivar --- fruit powders --- decursin --- food traceability --- ionic liquids --- separation optimisation --- Spondias spp. --- C-glycosylflavone --- wine --- UPLC-MS --- scutellarein --- saffron --- carotenoids --- red cabbage --- hydrodistillation --- Ginkgo biloba Extract (GBE) --- gas chromatography --- organic acids --- olive leaves --- crocins --- CBD oil --- Bolbostemma paniculatum --- UPLC-ESI-MS/MS --- geographical origin --- HPLC --- traditional Chinese medicine decoction --- liquid chromatography --- bioactive natural compounds --- Podospermum --- metabolic profiling --- SPME-GC/MS --- LTQ-Orbitrap --- oral administration --- UPLC --- bioactive compounds --- Erigeron breviscapus extract --- terrain conditions --- nutmeg --- antibacterial activity --- method validation --- ShenFu prescription decoction --- chili --- decursinol angelate --- statistical evaluations --- stereoselective and simultaneous analysis --- curcuminoids --- Talaromyces pinophilus --- talarodiolide --- HPLC-Q-TOF-MS/MS --- Olea europaea L. --- triterpenes --- chromatogram-bioactivity correlation --- essential oil --- stability --- Staphylococcus aureus --- Iris lactea Pall. var. chinensis (Fisch.) Koidz. --- endothelial function --- anthocyanins --- HPLC analysis --- liquid chromatography-mass spectrometry --- nodakenin --- turmerone --- UHPLC-MS/MS --- Quercus acuta leaf --- Curcuma longa --- UHPLC analysis --- ginseng berry extract --- geographical variation --- qualitative analysis --- Sorbus --- free radical-scavenging --- ginsenosides --- flavonoids --- biostimulant --- GC/MS --- terpenes --- aleuritolic acid --- phenolic compounds --- apoptosis --- response surface methodology --- phenolic acids --- pharmacokinetics --- mass spectrometry --- scutellarin --- multivariate statistical analysis --- phenolics --- MODDE experimental design --- proanthocyanidins --- UFLC-QQQ-MS --- rice --- cannabidiol --- odor-activity values --- UPLC-QTOF-MS --- turmeric --- decursinol