Ancient and Traditional Foods, Plants, Herbs and Spices used in Cancer 1st Edition

Capture a rich world of time-honored wisdom and modern inquiry with Ancient and Traditional Foods, Plants, Herbs and Spices used in Cancer (1st Edition) by Rajkumar Rajendram. This authoritative volume invites clinicians, researchers, nutritionists, students and curious readers to explore how culinary and medicinal botanicals have been recorded, prepared and studied across cultures.

Inside, you’ll find clear, well-organized profiles of plants, herbs, spices and traditional foods from South Asia, East Asia, the Mediterranean, Africa and the Americas. Each entry blends ethnobotanical history, traditional preparation methods, phytochemical highlights and summaries of contemporary scientific research — presenting context without overstatement. Photographs, regional notes and practical references make this an indispensable cross-disciplinary resource.

Whether you’re investigating ethnopharmacology, compiling a literature review, designing nutrition-informed studies, or simply fascinated by global food heritage, this first edition delivers reliable, research-minded perspective. The author’s balanced approach links ancient practice with modern inquiry, helping readers understand cultural usage, biochemical potential and directions for further study.

Beautifully written and meticulously referenced, this book is both a scholarly reference and an accessible guide for anyone interested in the intersection of traditional foods and cancer-related research. Add Ancient and Traditional Foods, Plants, Herbs and Spices used in Cancer to your collection for a global, evidence-aware look at centuries of botanical knowledge. Order your copy today and deepen your understanding of plants, people and the science that connects them.

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