ABSTRACT
St. John’s Wort (Hypericum perforatum)..............................................................262 Garlic (Allium sativum) .........................................................................................265 Ginkgo Biloba........................................................................................................266 Panax Ginseng .......................................................................................................267 Milk Thistle (Silybum marianum) .........................................................................267 Licorice (Glycyrrhiza glabra) ...............................................................................268 Ephedra (Ma huang) ..............................................................................................269 Disconnect between In Vitro and In Vivo Findings...............................................269 Culinary Herbs and Mineral Supplements............................................................270 References..............................................................................................................287
