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Herbal and Aromatic Plants - Piper nigrum (BLACK PEPPER): Cultivation, Processing, Utilizations and Applications / Panda, Himadri (Dr.)
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Herbal and Aromatic Plants - Piper nigrum (BLACK PEPPER): Cultivation, Processing, Utilizations and Applications
Panda, Himadri (Dr.)
 
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List Price : US$ 117.60
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  Book ID : 43494
  ISBN-10 : 93-5056-835-7 / 9350568357
  ISBN-13 : 978-93-5056-835-4 / 9789350568354
  Place of Publication : Delhi
  Year of Publication : 2017
  Edition : (First Edition)
  Language : English
  342p., B/W Illus., 25 cm.
   
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 CONTENTS
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CONTENTS:-
1. Introduction
2. Cultivation
3. Pests & Diseases
4. Commercial Production
5. Extraction of Sarawork Black Pepper Essential Oil Using Supercritical Carbon Dioxide
6. Microwave Extraction of Essential Oils
7. Chemical Composition Nutritional Medicinal and Functional Properties of Black Pepper
8. Comparative Studies on Physiochemical Properties and GC-MS analysis of Essential Oil of Two Varieties of the Black Pepper
9. Isolation of Piperine from Black Pepper
10. Infrared Analysis of Piperine in Black Pepper
11. Piperine: A Valuable Alkaloid of Black Ppper Species
12. Piperine A Major Constituent of BlackPepper Inhibits Human P-glycoprotein and CYP3A4
13. Development of a Promising Interspecific Hybrid in Black Pepper
14. Development of a Promising Interspecific Hybrid in Black Pepper
15. Growth Enhancement of Black Pepper
16. Micro encapsulation of Black Pepper Oleoresin
17. Thermal Properties of Black Pepper and its Volatile Oil
18. Phytochemical Evaluation and Antioxidant Activity of Piper
19. Phytochemical analysis and Antibacterial Activity of Pepper Against Some Human Pathogens
20. Comparative Dielectric Behaviour of Black Pepper and white Pepper
21. Effective Tulsi Black Pepper and Cloves Extracts as a Growth Promoter in Broiler
22. Pepper Seed Polishing Machine
23. Pistol shaped Pepper Grinder
24. Evaluation of Antidiarrhoeal Effect of Black Pepper
25. Anti-Trypanosonal Activity of piper Nigrum L
26. Animal Repellant Containing Oils of Black Pepper and or Capsicum
27. Manufacture of Bleached Pepper Products
28. Method of Solubilizing Oleoresin Black Pepper
29. Black Pepper Extract or Its Constituents for Improving Mental Performance
30. Black Pepper Assitaed Biomimetic Synthesis of Silver Nanoparticles
31. Cryogenic Size Reduction and Engineering Properties of Black Pepper
32. Near Infrared and mid Infrared Spectroscopy of the Quantification of Adulterants in Ground Black Pepper
33. Production and Exports Performance of Black Pepper
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 DESCRIPTION
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Indian spices that provide flavor, color, and aroma to food also possess many therapeutic properties. Ancient Indian texts of Ayurveda, an Indian system of medicine, detailed the medicinal properties of these plants and their therapeutic usage. Recent scientific research has established the presence of many active compounds in these spices that are known to possess specific pharmacological properties. The therapeutic efficacy of these individual spices for specific pharmacological actions has also been established by experimental and clinical studies. The medicinal effects traditionally ascribed to Indian spices are validated by modern pharmacological and experimental techniques, thus providing a scientific rationale to their traditional therapeutic usage. Many plant-derived molecules have shown a promising effect in therapeutics. Among the plants investigated to date, one showing enormous potential is the Piperaceae. Piperine is an alkaloid found naturally in plants belonging to the pyridine group of Piperaceae family, such as Piper nigrum and Piper cubeba.

Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. When dried, the fruit is known as a peppercorn. When fresh and fully mature, it is approximately 5 millimetres (0.20 in) in diameter, dark red, and, like all drupes, contains a single seed. Peppercorns, and the ground pepper derived from them, may be described simply as pepper, or more precisely as black pepper (cooked and dried unripe fruit), green pepper (dried unripe fruit) and white pepper (ripe fruit seeds).

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