Aframomum danielli: components and bioactivities in food systems

Plants of potential importance in agriculture and medicine are generally given attention with regards to their characteristics and utilization. While some plants are known globally some are lesser known. Some of these lesser known plants however have potential uses and one of such plants is Aframomum danielli which belongs to the same family as garlic and cardamon . Aframomum danielli has inter alia, broad- spectrum antimicrobial capabilities. Toxicologically, it does not pose adverse effects; it is hepato-protective; it can be used to control insect infestation and microbial deterioration of some cereals. Aframomum danielli is able to stabilise fats and oils against rancidity. This book has been written to provide relevant information for everyone interested in systematic understanding of A. danielli. The book has four sections of which three were devoted exclusively to the characteristics, analyses of components and bioactivities of Aframomum danielli in food systems. The fourth chapter of the book is on Daniellin, a patented product from A. danielli. Students, researchers and experts in agriculture and medicine and indeed all and sundry will find the book to be handy and useful

Autorentext

Professor Gabriel O. Adegoke of the University of Ibadan, Nigeria and National University of Lesotho is a member of the World Health Organization's Foodborne Disease Burden Epidemiology Reference Group and Codex Alimentarius Commission's Expert Advisory Body, JECFA. Prof Adegoke's research areas centre on food safety and food microbiology.