Ancient and Traditional Foods, Plants, Herbs and Spices used in the Middle East

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Contents
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Section I Overviews and Dietary Components
	Chapter 1 Grains and Pulses in Diets of the Middle East and a Focus on Buckwheat
	Chapter 2 Dietary Patterns in the Middle East and Fatty Liver Disease
	Chapter 3 Fatty Acids in Different Foods of Middle Eastern Diets: Implications for Health
	Chapter 4 The Link of Lifestyle Patterns and Nutrition in Iran with Health and Traditional Diets
	Chapter 5 Traditional Medicinal Foods in Persian Medicine: An Overview of Current Evidence
	Chapter 6 Traditional Dietary Patterns in the Elderly: Iranian Aspect
	Chapter 7 Syrian Herbs in Health and Disease
Section II Specific Agents, Items and Extracts
	Chapter 8 Aloe Vera (Aloe barbadensis) Usage in the Middle East: Applications for Gastroesophageal Reflux
	Chapter 9 Arta (Calligonum comosum) in the Middle East and Biomedical Applications
	Chapter 10 Conehead Thyme (Thymus capitatus) and Evidence-Based Usage in Eradicating Helicobacter pylori
	Chapter 11 Cumin (Cuminum cyminum) Usage in the Middle East and Biological Basis of Its Actions
	Chapter 12 Frankincense (Boswellia sacra Flueck.) and Its Usage in the Middle East: Molecular, Cellular, and Biomedical Aspects
	Chapter 13 Khella (Ammi visnaga): Molecular and Cellular Aspects and Potential in Biomedicine
	Chapter 14 French Marigold (Tagetes patula L.): Phytochemical and Bioactive Targets of Secondary Metabolites
	Chapter 15 Oak Gall (Quercus infectoria G. Olivier Gall): Pharmaceutical Usage and Cellular Targets
	Chapter 16 Pelargonium Species and Their Usage in the Middle East as Medicinal Herbs
	Chapter 17 Saffron (Crocus sativus) as a Middle East Herb: Traditional and Modern Medicinal Applications
	Chapter 18 Sage Plants (Salvia sp.; Lamiaceae) in the Middle East: Phytochemistry, Ethnopharmacology, and Traditional Use
	Chapter 19 Paronychia argentea L. Usage in the Middle East (Jordan) and Its Biomedical Profiles
	Chapter 20 Taily Weed (Ochradenus baccatus Delile) as a Middle Eastern Herb: Chemical Profile, Biological Activities, and Traditional Uses
	Chapter 21 Tomato (Lycopersicon esculentum Miller) from Egypt and Phytochemical Usage: Phenolics and Flavonoids
	Chapter 22 Turmeric (Curcuma longa L.) Usage in the Middle East: A Comprehensive Review
	Chapter 23 Veined Dock (Rumex pictus Forssk.) Usage in the Middle East: Phytochemical Constituents and Biological Effects of the Extracts
Section III Resources
	Chapter 24 Recommended Resources for the Scientific Study of Foods, Plants, Herbs, and Spices Used in the Middle East
Index