Our intention with this book was to present the reader with the most
accurate, significant, and up-to-date background and knowledge in the
areas of ethnomedicinal and nutraceutical vegetation for the Lesser
Himalayas in a comprehensive text. Wild Edible Vegetables of Lesser
Himalayas provides a complete review of over 50 important plants of
this region and details each species including photographs, botanical
name, local name, family, flowering and fruiting period, status and
habitat, parts used, distribution, ethnobotanical uses, cultural
aspects, medicinal uses, and nutraceutical aspects. Medicinal uses
include mode of preparation, method of application and diseases studied;
cultural aspects and index; nutraceutical data provides analysis of
fats, proteins, fibers, carbohydrates, ash, moisture content, dry
matter, and energy value; elemental analysis includes various essential
and toxic metals; phytochemical screening includes total phenolics,
flavonoids, flavonols and ascorbic acid, and antioxidant potential in
terms of DPPH scavenging activity, hydroxyl radical scavenging activity,
H2O2 scavenging activity, Fe2+
chelating activity, ferric reducing antioxidant power, and
phosphomolybdenium assay for each species.
Wild Edible Vegetables of Lesser Himalayas is a concise and handy
guide for scientists, scholars, and students interested in the study of
agriculture, food science, nutraceutical science, bioscience,
biodiversity, applied ethnobotany, ethnoecology, and ecology.
