Dietary Chinese Herbs:Chemistry, Pharmacology and Clinical Evidence

食品科学技术基础学科

原   价:
2210.00
售   价:
1768.00
优惠
平台大促 低至8折优惠
发货周期:预计8-10周发货
作      者
Liu
出  版 社
出版时间
2016年10月29日
装      帧
ISBN
9783709119198
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页      码
802
开      本
9.21 x 6.14 x 1.65
语      种
英文
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图书简介
This work presents up-to-date information on chemical, pharmacological, clinical studies and historical uses of common dietary Chinese herbs. Authored by native experts in the field,爐he reader is爄ntroduced to each爃erb爓ith燼 brief chronological review of Chinese literature on dietary herb uses, with chapters dedicated to each selected herb爄ncluding燾olor photos for each herb. In addition, 燙hinese characters as well as the燣atin botanical name indices, and chemical structures for the known燼ctive compounds are also爌rovided. The clear layout examines the health benefits that have been studied for centuries, including current燾linical and toxicological data. A wide range of Traditional Chinese Medicine (TCM) herbs are investigated for their suitability into daily diets for maintaining general wellness or disease prevention. In the past decades, natural health products, dietary supplements, functional foods, or nutraceuticals have emerged in the West due to the increasing demand for non-pharmaceutical healthcare products. Traditional Chinese Medicine disease prevention and treatment incorporates the use of foods, and herbal medicine in an integrated manner, and thus the dietary Chinese herbs in used in TCM for thousands of years could be sources for developing new, effective, and safe ingredients to capture the rapidly expanding opportunity in the global market place.
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