For thousands of years, people have used various foods, herbs, and spices as remedies or preventative measures against illness. Herbs and plant preparations to “cure the sick” have been described in Egyptian papyrus, Middle Eastern ancient manuscripts, and hieroglyphics. Even ancient documents come from India and China. Certain old manuscripts mention the utilization of therapeutic plants that are nonexistent in European societies. In fact, there are visual documents from every ancient civilization that describe the usage of various foods, herbs, and spices for medicinal purposes. The scientific evidence supporting the use of these drugs or their extracts in contemporary medicine, however, has some basic problems.

Over the past few decades, there have been significant advancements in scientific methodology. These have been employed to investigate the ingredients and uses of conventional remedies. Beyond their traditional uses, herbs, spices, and botanicals have been studied by modern science. For instance, utilizing high throughput screening, plants that have long been used for “digestion” or “medical ills” are now being studied for their toxicity or potential anti-cancer effects. Molecular biology, cellular biochemistry, physiology, endocrinology, and even medical imaging are among the other techniques used. But a lot of information about the scientific underpinnings or uses of traditional foods, herbs, spices, and botanicals is dispersed throughout many sources. It is uncommon to describe the broad application of foods or botanicals, and toxicity warnings are frequently disregarded. Ancient & Traditional Foods, Plants, Herbs, and Spices utilized in Cardiovascular Health and Disease examines these topics.

Qualities:

examines alternate approaches to healthcare that cure cardiovascular illnesses with traditional meals, plant-derived materials, and extracts.Information on diets, particular agents, and extracts is provided.Numerous chapters concentrate on material generated from plants, offering background information, applications, toxicity information, warnings, and summary points.

This book is helpful for cardiologists, nutritionists, doctors, healthcare professionals, food scientists and those working in the food sector, pharmacologists, and research scientists. It has contributions from top international experts.