TAILIEUCHUNG - Chemistry of Spices

Spices are high value, export-oriented crops used extensively in food and beverage flavourings, medicines, cosmetics and perfumes. Interest is growing however in the theoretical and practical aspects of the biosynthetic mechanisms of active components in spices as well as the relationship between the biological activity and chemical structure of these secondary metabolites. A wide variety of phenolic substances and amides derived from spices have been found to possess potent chemopreventive, anti-mutagenic, anti-oxidant and anti-carcinogenic properties | Chemistry of Spices This page intentionally left blank Chemistry of Spices Edited by Villupanoor A. Parthasarathy Indian Institute of Spices Research Calicut Kerala India Bhageerathy Chempakam Indian Institute of Spices Research Calicut Kerala India and T. John Zachariah Indian Institute of Spices Research Calicut Kerala India .

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