The Medicinal Plants of the Philippines (1901) T.H. Pardo De Tavera translated by Jerome B. Thomas, Jr. A.B., M.D.

* This publication presents the most relevant and useful information about the herbs and plants grown in the most common surroundings in the city, and in the province of the PhilippinesThe Philippines is considered one of the megadiversity centers of the world. It is also a country blessed with a rich natural plant life. Constituting a significant part of bountiful biological resources are the country's endemic, indigenous, and exotic species of plants. A number of these plants grow spontaneously in various habitats and thrive on their own. A huge number of natural and introduced flora in the Philippines are normally used for regular home cooking or used for medicinal purposes. Plants play an important role in the lives of Filipinos as they provide the basic human needs of food, shelter, clothing, and medicine. Many other herbs are known for traditional medicine; these are discussed in the third chapter, which cites the various medicinal formulations for certain illnesses such as common cough and colds, heart disease, and diabetes to name a few. The fourth chapter looks at herbs for concoctions that promote wellness through teas, juices, rubs, and special washes. The fifth and last chapter discusses growing herbs in all types of spaces. It is the intention of this book to present the most relevant and useful information about the herbs and plants grown in the most common surroundings in the city, and in the province. Contents: Introduction; Philippine herbal plants and their uses; Cooking with Herbs; Medicinal benefits of Herbs; Concoctions; Herb gardens and markets; Biographical notes; Index; Acknowledgments.

The global popularity of herbal supplements and the promise they hold in treating various disease states has caused an unprecedented interest in understanding the molecular basis of the biological activity of traditional remedies. Herbal Medicine: Biomolecular and Clinical Aspects focuses on presenting current scientific evidence of biomolecular ef

A collection of test procedures for assessing the identity, purity, and content of medicinal plant materials, including determination of pesticide residues, arsenic and heavy metals. Intended to assist national laboratories engaged in drug quality control, the manual responds to the growing use of medicinal plants, the special quality problems they pose, and the corresponding need for international guidance on reliable methods for quality control. Recommended procedures - whether involving visual inspection or the use of thin-layer chromatography for the qualitative determination of impurities - should also prove useful to the pharmaceutical industry and pharmacists working with these materials.

Woodhead Publishing in Food Science, Technology and Nutrition'... a good reference book for food processors and packers of herbs and spices.'Food Technology (of Volume 1)'... a standard reference for manufacturers who use herbs and spices in their products.'Food Trade Review (of Volume 2)The final volume of this three-volume sequence completes the coverage of the main herbs and spices used in food processing. The first part of the book reviews ways of improving the safety of herbs and spices. There are chapters on detecting and controlling mycotoxin contamination, controlling pesticide and other residues, the use of irradiation and other techniques to decontaminate herbs and spices, packaging and storage, QA and HACCP systems. Part two reviews the potential health benefits of herbs and spices with chapters discussing their role in preventing chronic diseases such as cancer and cardiovascular disease and promoting gut health. The final part of the book comprises chapters on twenty individual herbs and spices, covering such topics as chemical composition, cultivation and quality issues, processing, functional benefits and uses in food. Herbs and spices reviewed range from asafoetida, capers and carambola to perilla, potato onion and spearmint.The final volume will consolidate the reputation of this three-volume series, providing a standard reference for R&D and QA staff using herbs and spices in their food products. - The final volume of this three-volume sequence completes the coverage of the main herbs and spices used in food processing - Incorporates safety issues, production, main uses and regulations - Reviews the potential health benefits of herbs and spices

Here is the cookbook that presents to America the cooking of the Philippines, an extraordinary classic cuisine adapted to the specific requirements of the U.S. kitchens. In it you’ll find adobo—a rich marinated stew of chicken or pork, succulently flavored with vinegar and soy sauce; pancit guisado—sautéed noodles laced with crunchy vegetables, thinly sliced sausage, and baby shrimp; estofado—prepared with burnt sugar sauce; and ginataan—meat prepared with coconut milk. Reflecting the best elements of the cooking of Malaysia, China, and Spain, which form the ethnic base of the 7,000 Philippine Islands, this cuisine is not only marvelously tasteful, but quick and easy to prepare, as well as light and nutritious—perfect for the health-mind American with more imagination and taste than time or budget. If you’re looking for a whole new array of tastes and textures in appetizers, rice, meat, fish entrees, noodles and vegetarian dishes, salads, condiments, and desserts, you’ll find your palate wonderfully stimulated by The Philippine Cookbook.