Louis S. Premkumar Shares Health Benefits of Ingredients in Spices and Condiments

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New book ‘Fascinating Facts about Phytonutrients in Spices and Healthy Food’ provides a scientific basis for consuming food with spices and condiments.

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For centuries, there have been claims that healthy food garnished with exotic spices and condiments provides vital nutrients that help ward off diseases, especially preventable diseases such as diabetes and heart disease (hypertension, coronary artery disease) and promote longevity. Obviously, it appears to be true based on the evidence that people who consume healthy, wholesome food as individuals or as a group in certain parts of the world, the so-called blue regions, have enjoyed health benefits, using longevity as a metric.

“Fascinating Facts about Phytonutrients in Spices and Healthy Food” by author Louis S. Premkumar provide the public about the health benefits of ingredients (phytochemicals) in spices and healthy food using existing scientific evidence. The purpose of writing this book is to undertake a thorough, objective analysis of the known active ingredients in spices and condiments and to critically evaluate the lines of scientific evidence that exist for the claims of health benefits, utilizing experimental observations and large evidence-based scientific studies, where available.

The ultimate proof of health benefits will be presented by the identification of specific receptors and the effects brought about by active ingredients selectively binding to these receptors. Some of the evidences include scientific publications from the author’s own laboratory.

The idea behind “Fascinating Facts about Phytonutrients in Spices and Healthy Food” is to provide a scientific basis for consuming food with spices and condiments that will provide health benefits by warding off diseases and promoting longevity. In reality, healthy ingredients can prevent or delay developing a disease. Following a healthy lifestyle and consuming food with healthy ingredients can reduce the dosage of the medications, along with the side effects of the drugs, allowing one to have a high-quality and productive life with normal life expectancy.

For more information on this book, interested parties may log on to http://www.Xlibris.com.

About the Author
Louis S. Premkumar is a Cellular and Molecular Neurobiologist and a Professor of Pharmacology at SIU School of Medicine, Springfield, IL. The author is an expert on TRP channels and has extensively studied TRPV1 ion channel on which the active ingredient of hot chili pepper, capsaicin binds and brings about the actions. Increased expression of TRPV1 is implicated in certain modalities of pain and an ultrapotent TRPV1 agonist, resiniferatoxin is undergoing clinical trials for the treatment of debilitating chronic pain conditions. The author has written more than 60 peer-reviewed articles and has contributed chapters in five books.

Fascinating Facts about Phytonutrients in Spices and Healthy Food* by Louis S. Premkumar, PhD
Scientifically Proven Facts
Publication Date: March 25, 2014
Trade Paperback; $19.99; 246 pages; 978-1-4931-5000-7
Trade Hardback; $29.99; 246 pages; 978-1-4931-5001-4
e-book; $3.99; 978-1-4931-5002-1

Members of the media who wish to review this book may request a complimentary paperback copy by contacting the publisher at (888) 795-4274 x. 7879. To purchase copies of the book for resale, please fax Xlibris at (812) 355-4079 or call (888) 795-4274 x. 7879.

For more information on self-publishing or marketing with Xlibris, visit http://www.Xlibris.com. To receive a free publishing guide, please call (888) 795-4274.

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