Spice Bioactive Compounds 1st Edition

Capture the power behind every pinch with Spice Bioactive Compounds, 1st Edition — a definitive exploration of the chemical treasures that make spices indispensable to food, medicine, and industry. This authoritative volume opens with vivid context on why spices from regions such as India, Southeast Asia, Africa, and the Mediterranean remain central to global health and culinary traditions.

Inside, you’ll find clear, research-driven chapters that demystify the phytochemical profiles of pepper, turmeric, cinnamon, cloves, cardamom and more. The book explains extraction and analysis approaches, highlights antioxidant, anti-inflammatory, antimicrobial and metabolic activities, and connects laboratory findings to real-world applications in nutraceuticals, functional foods, pharmaceuticals and sustainable agriculture.

Designed for scientists, product developers, nutritionists, chefs and advanced students, the text balances rigorous science with practical insight. Case studies and regional perspectives illuminate how traditional knowledge from spice-growing geographies is being validated and leveraged for modern product innovation and public health initiatives.

Whether you’re developing a new functional ingredient, teaching an applied food-science course, or simply passionate about the science behind spices, this edition equips you with the evidence and inspiration needed to translate bioactivity into impact. With clear summaries, global relevance and actionable takeaways, it’s a must-have reference for anyone working at the intersection of flavor and function.

Bring the science of spices into your library — add Spice Bioactive Compounds, 1st Edition to your collection and start transforming research into real-world results.

Note: eBooks do not include supplementary materials such as CDs, access codes, etc.