edited by Manuel Miro

Known usually by their commercial names—star anise, aniseed and fennel, respectively—illicium, pimpinella and foeniculum are spices with a rich history. In addition to their traditional uses, each has multiple applications in botany, chemistry, pharmacology and therapy.

Illicium, Pimpinella, and Foeniculum discusses this range of applications and presents data on the ecological and biological characteristics of these genera. The text gives a full profile for each species, including practices for cultivating, drying and storing the plants. Their performance in the marketplace is also reviewed, with a look at their economic importance and future trends. University professors and students in botany, pharmacology, phytochemistry and medicine will benefit from this volume.

Contents

1. General Introduction to Pimpinella and Illicium
2. Plant Sources of the Genus Illicium
3. Plant Sources of the Genus Pimpinella
4. Chemical Constituents of the Genus Illicium
5. Chemical Constituents of the Genus Pimpinella
6. Cultivation and Plant Raw Material of the Genus Illicium
7. Cultivation and Plant Raw Material of the Genus Pimpinella
8. Therapeutic and Pharmacological Properties of the Genus Illicium
9. Therapeutic and Pharmacological Properties of the Genus Pimpinella
10. Monographs and Formulations of the Genus Pimpinella, Illicium and Foeniculum
11. Economic Importance and Market Trends of the Genus Pimpinella, Illicium and Foeniculum
12. The Genus Foeniculum

click here to see books • videos • cd-roms of related interest