Reviews in Pharmaceutical and Biomedical Analysis contains coverage and review of new trends and applications in all areas of pharmaceutical, biomedical and analytical chemistry. Authors have contributed review articles according to their expertise on various relevant topics. The book's aim is to cover important instrumental analytical methods that are applied to the analysis of compounds with pharmaceutical and biomedical interest, including liquid and gas chromatography, electrophoresis & related techniques, mass spectrometry, hyphenated techniques, automated analytical techniques, spectrometry, luminescence, electroanalysis etc. Since the analysis of pharmaceuticals in a variety of matrices (formulations, biological material, environmental samples) is and will continue to be a "hot" topic, such a review book will be of interest to a very broad spectrum of scientists involved in chemistry and medicine.

Many herbs and spices, in addition to their culinary use for taste, contain chemical compounds which have medicinal uses. For this reason, herbs and spices have been used for treating various ailments since ancient times. Modern scientific methods have enabled researchers to isolate bioactive compounds from herbs and spices and perform chemical analyses, which can be used to develop medicines to treat different diseases. This book series is a compilation of current reviews on studies performed on herbs and spices. Science of Spices & Culinary Herbs is essential reading for medicinal chemists, herbalists and biomedical researchers interested in the science of natural herbs and spices that are a common part of regional diets and folk medicine.

<p></p> Many herbs and spices, in addition to their culinary use for taste, contain chemical compounds which have medicinal uses. For this reason, herbs and spices have been used for treating various ailments since ancient times. Modern scientific methods have enabled researchers to isolate bioactive compounds from herbs and spices and perform chemical analyses, which can be used to develop medicines to treat different diseases. This book series is a compilation of current reviews on studies performed on herbs and spices. Science of Spices and Culinary Herbs is essential reading for medicinal chemists, herbalists and biomedical researchers interested in the science of natural herbs and spices that are common part of regional diets and folk medicine. <p></p> The second volume of this series features 6 reviews of unique herbs and seeds: <p></p> 1. Tamarind (Tamarindus indica L.): A Review of its Use as a Spice, a Culinary Herb and Medicinal Applications <p></p> 2. Piper nigrum (Black pepper): A Flavor for Health <p></p> 3. Coriander Seeds – Ethno-medicinal, Phytochemical and Pharmacological Profile <p></p> 4. The Fenugreek Seed: Therapeutic Properties and Applications <p></p> 5. Biological Activities of Foeniculum vulgare Mill <p></p> 6. Exploration of Dill Seeds (Anethum graveolens): An Ayurpharmacomic Approach <p></p>

Many herbs and spices, in addition to their culinary use for taste, contain chemical compounds which have medicinal uses. For this reason, herbs and spices have been used for treating various ailments since ancient times. Modern scientific methods have enabled researchers to isolate bioactive compounds from herbs and spices and perform chemical analyses, which can be used to develop medicines to treat different diseases. This book series is a compilation of current reviews on studies performed on herbs and spices. Science of Spices and Culinary Herbs is essential reading for medicinal chemists, herbalists and biomedical researchers interested in the science of natural herbs and spices that are common part of regional diets and folk medicine. The third volume of this series features the following reviews: 1. Anthelmintic Properties of Cinnamon for the Control of Agricultural and Public Health Pests 2. Nutraceutical Attributes of Tamarindus indica L. - Devils’ Tree with Sour Date 3. An Overview of the Tamarind (Tamarindus indica L.) Fruit: A Potential source of Nutritional and Health promoting Phytoconstituents 4. The Clinical Overview of Turmeric, Turmeric-based Medicines, and Turmeric Isolates 5. Origanum majorana: The Fragrance of Health 6. Black Pepper (Piper nigrum L.): The King of Spices 7. Coriander: A Herb with Multiple Benefits 8. Flax Seed (Linum usitatissimum) a Potential Functional Food Source

Many herbs and spices, in addition to their culinary use for taste, contain chemical compounds which have medicinal uses. For this reason, herbs and spices have been used for treating various ailments since ancient times. Modern scientific methods have enabled researchers to isolate bioactive compounds from herbs and spices and perform chemical analyses, which can be used to develop medicines to treat different diseases. This book series is a compilation of current reviews on studies performed on herbs and spices. Science of Spices and Culinary Herbs is essential reading for medicinal chemists, herbalists and biomedical researchers interested in the science of natural herbs and spices that are a common part of regional diets and folk medicine.

The fourth volume of this series features the following reviews:

1. Pharmacological effects of Curcuma longa, focused on anti-inflammatory, antioxidant and immunomodulatory effects

2. Ethnomedicinal uses, Phytochemistry, Pharmacological effects, Pre-clinical and Clinical studies on flaxseed: A spice and culinary herb-based formulations and its constituents

3. Nigella sativa (Prophetic medicine): The Miracle Herb

4. Properties of Mexican oregano (Lippia spp.) essential oils and their use in aquaculture

5. Curry leaf: An insight into its Pharmacological activities, Medicinal profile, and Phytochemistry

Many herbs and spices, in addition to their culinary use for taste, contain chemical compounds which have medicinal uses. For this reason, herbs and spices have been used for treating various ailments since ancient times. Modern scientific methods have enabled researchers to isolate bioactive compounds from herbs and spices and perform chemical analyses, which can be used to develop medicines to treat different diseases. This book series is a compilation of current reviews on studies performed on herbs and spices. Science of Spices and Culinary Herbs is essential reading for medicinal chemists, herbalists and biomedical researchers interested in the science of natural herbs and spices that are a common part of regional diets and folk medicine. <p> The fifth volume of this series features research on a variety of spices some of which appear in the series for the first time. <p> 1. Clove: The Spice of Polyvalent Merit <p> 2. Black Cumin Seeds: From Ancient Medicine to Current Clinical Trials <p> 3. The Evolution of Mentha arvensis (L.) As Potential Multifunctional Herbal Medicine: Traditional And Experimental Evidence <p> 4. Zingiber officinale: The Golden Spice as Portrayed in Ayurveda <p> 5. Effects of Cinnamon on Health and its Potential as a Functional Food Ingredient <p> 6. Sumac: A Spice with Many Health Benefits

Many herbs and spices, in addition to their culinary use for taste, contain chemical compounds which have medicinal uses. For this reason, herbs and spices have been used for treating various ailments since ancient times. Modern scientific methods have enabled researchers to isolate and analyze bioactive compounds from herbs and spices to develop medicines for different diseases. Science of Spices and Culinary Herbs presents current reviews on studies performed on herbs and spices. This book series is an informative resource for medicinal chemists, herbalists and biomedical researchers interested in the science of natural herbs and spices that are a common part of regional diets and folk medicine. The sixth volume of this series features reviews on medicinal aspects of a selection of herbs and spices, including: Pimpinella anisum L. (Anise, Aniseed) Sinapis alba L. (Mustard Seeds) Cinnamomum verum (Cinnamon) Tamarindus indica L (Tamarind) Curcuma longa (Curcumin) Glycyrrhiza glabra (Licorice).

Understanding the dispersion and the deposition of inertial particles convected by turbulent flows is a domain of research of considerable industrial interest. Inertial particle transport and dispersion are encountered in a wide range of flow configurations, whether they are of industrial or environmental character. Conventional models for turbulent dispersed flows do not appear capable of meeting the growing needs of chemical, mechanical and petroleum industries in this regard and physical environment testing is prohibitive. Direct Numerical Simulation (DNS) and Large Eddy Simulation (LES) have become powerful tools for the investigation of particle-laden turbulent flows with the help of advances in computing resources. The hybrid Eulerian-Lagrangian approach plays a key role in predicting inertial particle dispersion and deposition. This ebook explains the use of stochastic tools to enhance the accuracy of the Eulerian-Lagrangian large eddy simulation of particle-laden turbulent flows of practical interest. The book should be a useful resource for chemical, mechanical, petroleum and environmental engineering postgraduates and researchers interested in applying tractable yet powerful numerical tools to solve problems involving multiphase flows.

Surface enhanced Raman spectroscopy (SERS) is a technique applied in multidisciplinary research. Its use has tremendously grown in the last 40 years owing to improved nanofabrication, biomolecules extraction and sensitive signal acquisition techniques. This book focuses on the underlying principles of SERS by emphasizing on basic concepts and background information about the subject. Chapters explain the physics of Raman spectroscopy while also indicating its relevance to designing protocols and methodologies for biosensing and imaging. The book gives updated and recent details on colloids and nanostructures, their fabrication, surface engineering and immobilization methods, all in context to SERS based biosensing. Key Features: - Covers basic knowledge and new research about surface enhanced Raman spectroscopy (SERS) - Provides a complete framework on SERS based biosensing with concise chapters - Focuses on different active molecules critical to SERS and associated developed nanoassemblies - Presents information about ongoing research on SERS imaging applications - Highlights bottlenecks of SERS technique in biosensing - Includes references for further reading This book serves as a reference book for researchers and academicians and will also provide a reasonable understanding on the topic of SERS to newcomers irrespective of their background in a simple manner. The book is of interest to all readers within the scientific community involved with Raman spectroscopy, including chemists, physicists, biologists, material scientists as well as biomedical engineers.

Adulteration refers to the practice of altering food or pharmaceutical content to reduce production costs. Factors affecting this practice include market forces such as easy availability of food adulterants, bargaining power of consumers and large demand and supply gaps which incentivize such practices. Technological advancements in chemical analysis now help us to identify adulterated food and drugs more easily. Adulteration Analysis of Some Foods and Drugs is a sourcebook describing analytical methodologies for the determination of adulterants in different food items (milk, honey, juice) and drugs (dietary supplements, sildenafil and specific plant extracts). Additional chapters give guidelines for analyzing a food or drug sample. This book is suitable for researchers working in the field of analytical chemistry for the determination of adulterants. The concise and organized presentation of the contents also serves to enhance the level of knowledge of students undertaking food and drug safety / quality control training courses.