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Himalayan Fruits and Berries: Bioactive Compounds, Uses and Nutraceutical Potential presents nutraceutical fruits and berries from the region and highlights their potential use in nutraceutical products.
The book includes coverage of the traditional, ethnomedicinal, and local uses of potential nutraceutical wild fruits and berries and analyzes distribution, availability and cultivation methods. Nutritional composition is discussed, and available processing techniques are explored. In addition, the book offers a summary of clinical studies and presents “from field to industry” case studies.
This book will be of benefit to nutrition researchers, food scientists, food chemists, plant scientists, pharmacologists, as well as students or researchers exploring the use of Himalayan wild berries and fruits in nutraceuticals. This book will also be of use to those working in pharmaceutical and nutraceutical industries who are looking for new components and sources.
- Includes coverage of the traditional, ethnomedicinal, and local uses of potential nutraceutical fruits and berries
- Presents bioactive chemical constituents and nutraceutical properties of Himalayan fruits and berries
- Addresses current challenges related to sustainable utilization, mass production, and the transfer from field to industry of potential nutraceutical fruits and berries
Nutrition researchers, food scientists, food chemists, plant scientists, pharmacologists as well as students or researchers working in related areas
Section 1: Introduction
1. Introduction to Himalayan region
2. Health promoting Himalayan fruits and berries
Section 2: Potential Nutraceutical Himalayan fruits and berries
3. Aegle marmelos
4. Amelanchier sps (Amelanchier canadensis, Amelanchier spicata)
5. Artocarpus lakoocha
6. Baccaurea sps. (Baccaurea ramiﬂora, Baccaurea sapida)
7. Berberis species (B. asiatica, B. aristata, B. jaeschkeana, B. lyceum)
8. Bischofia javanica
9. Carissa sps (Carissa carandas, Carissa spinarum)
10. Castanopsis sps (Castanopsis hystrix, Castanopsis tribuloides)
11. Choerospondias auxillaris
12. Citrus medica 'Sarcodactylus
13. Cordia oblique
14. Crataegus oxyacantha
15. Cydonia oblonga
16. Cyphomandra betacea
17. Dillenia indica
18. Diospyros sps (Diospyros lotus, Diospyros tomentosa, Diospyros virginiana)
19. Diploknema butyracea
20. Elaeagnus sps (Elaeagnus latifolia, Elaeagnus umbellata)
21. Elaeocarpus sikkimensis
22. Entada scandens
23. Eriolobus indica
24. Ficus sps (Ficus auriculata, Ficus carica, Ficus cunia, Ficus hookeri, Ficus roxburghii)
25. Flacourtia sps (Flacourtia sapida, Flacourtia sapida)
26. Fragaria sps (Fragaria indica, Fragaria nubicola)
27. Garcinia cowa
28. Grewia sps (Grewia asiatica, Grewia serrulata)
29. Gynocordia odorata
30. Hippophae rhamnoides
31. Lycium sps (Lycium barbarum, Lycium chinense)
32. Machilus edulis
33. Mahonia sps (Mahonia napaulensis, etc.)
34. Morus alba
35. Murraya koenigii
36. Myrica sps (Myrica esculenta, Myrica nagi)
37. Opuntia dillenii
38. Phoenix sps (Phoenix acaulis, Phoenix sylvestris)
39. Phycus palmate
40. Phyllanthus emblica
41. Pyracantha crenulata
42. Pyrus sps (Pyrus phasia, Pyrus pyrifolia, Pyrus serotina)
43. Rhus semialata
44. Ribes nigrum
45. Rosa sps (Rosa canina, R. foetida, R. macrophylla, R. moschata, R. multiflora and R. webbiana)
46. Rubus sps (Rubus armeniacus, Rubus ellipticus, Rubus fruticosus, Rubus nepalensis, Rubus niveus, Rubus occidentalis)
47. Solanum sps (Solanum nigrum, Solanum pseudocapsicum)
48. Syzygium cumini
49. Taxus baccata
50. Terminalia bellirica
51. Terminalia chebula
52. Viburnum stellatum
53. Vitis himalyana
Section 3. Himalayan fruits and berries: challenges and opportunities towards sustainable utilization
54. Availability of raw materials and livelihood potential
55. Scientific evidence on nutraceutical potential and value addition
56. Policy measures and Institutional-Industrial partnership
- No. of pages:
- © Academic Press 2022
- 2nd May 2022
- Academic Press
- Paperback ISBN:
Tarun Belwal works at College of Biosystems Engineering and Food Science, Zhejiang University, China, exploring the effect of food bioprocess techniques on its quality and other functional attributes. Dr. Belwal received his Ph.D. (Plant Biotechnology) from Kumaun University in collaboration with G.B. Pant National Institute of Himalayan Environment and Sustainable Development, India. He has 70 publications in peer-reviewed journals and as book chapters, and has one edited book in his name.
Researcher, College of Biosystems Engineering and Food Science, Zhejiang University, China
Indra D. Bhatt, Ph.D. has worked in the Himalayan region for over twenty years and has experience researching nutraceutical,s medicinal plants, biodiversity conservation, and genetic and phytochemical diversity. Dr. Bhatt has published over 160 publications in in peer-reviewed journals and as book chapters.
G.B. Pant National Institute of Himalayan Environment and Sustainable Development, India
Hari Prasad Devkota, Ph.D. has worked in pharmaceutical research for over 15 years with a focus on natural product chemistry, and bioactive components analysis and has published over 120 publications in peer-reviewed journals and as book chapters.
School of Pharmacy, Kumamoto University, Chuo-ku, Kumamoto, Japan
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