ABSTRACT
The use of different foods, herbs, and spices to treat or prevent disease has been recorded for thousands of years. Egyptian papyrus, hieroglyphics and ancient texts from the Middle East have described the cultivation and preparations of herbs and botanicals to “cure the sick.” There are even older records from China and India. Some ancient scripts describe the use of medicinal plants which have never been seen within European cultures. Indeed, all ancient civilizations have pictorial records of different foods, herbs, and spices being used for medical purposes. However, there are fundamental questions pertaining to the scientific evidence for the use of these agents or their extracts in modern medicine.
There have been considerable advances in scientific techniques over the last few decades. These have been used to examine the composition and applications of traditional cures. Modern science has also seen the investigation of herbs, spices and botanicals beyond their traditional usage. For example, plants which have been used for “digestion” or “medical ills” since time immemorial are now being investigated for anti-cancer properties or their toxicity, using high throughput screening. Techniques also include molecular biology, cellular biochemistry, physiology, endocrinology and even medical imaging. However, much of the material relating to the scientific basis or applications of traditional foods, herbs, spices and botanicals is scattered among various sources. The widespread applicability of foods or botanicals is rarely described and cautionary notes on toxicity are often ignored. These questions are explored in Ancient and Traditional Foods, Plants, Herbs and Spices used in Cancer.
Features
- Provides an evidenced-based approach in describing usage and applications of traditional foods and botanicals in prevention and treatment of cancer
- Contains chapters on biomedical research related to cancer studies
- Discusses extraction and analysis of active agents, in vitro studies, pre-clinical investigations in animals, and clinical studies
- Bridges modern day sciences with historical backgrounds related to foods and plants
With contributions from leading international experts including those from world renowned institutions, this book is a reference for oncologists, physicians, health scientists, healthcare workers, pharmacologists, and research scientists.
TABLE OF CONTENTS
section Section I|86 pages
Overviews and Dietary Components
section Section II|225 pages
Specific Agents, Items and Extracts
chapter 10|14 pages
Chuanxinlian/Kalmegh (Andrographis paniculata (Burm.f.) Nees)
chapter 11|8 pages
Crisp-Leaved Fleabane (Pulicaria undulata)
chapter 14|14 pages
Ginger (Zingiber officinale) and Biomedical Applications to Cancer
chapter 15|10 pages
Love Apple (Paris polyphylla Smith) and Oral Cancer Investigations
chapter 16|12 pages
Papaya (Carica papaya L.) as an Effective Adjuvant to Cancer Therapy
chapter 18|18 pages
Sabah Snake Grass (Clinacanthus nutans) and Its Anticancer Activity
chapter 20|14 pages
Self-Heal (Prunella vulgaris L.)
chapter 21|16 pages
Lichen, Pseudevernia furfuracea (L.) Zopf
chapter 22|15 pages
Turmeric (Curcuma longa) and Applications to Cancer Studies
section Section III|12 pages
Resources