Revue de presse
"The inclusion of the lists of chemical and botanical terms as well as the diagrams of the plant shapes makes the book more accessible to non–specialists as well as helping those who are specialist in one area and need guidance in another." (Reference Review, 1 October 2010) "The third edition of Leung′s Encyclopedia of Common Natural Ingredients is a classic work presenting comprehensive information for each of the natural ingredients used in the food and cosmetic industries." ( Making Scents , Summer/Fall 2010) "The main section of this book is an A–Z listing of different natural ingredients used in food, drugs and cosmetics. Each entry is listed by its common name, although the scientific names are given in the text and indexed to aid finding the one you want. Each entry gives information about where the ingredient comes from, a description, its chemical composition and pharmacological." ( Philosophy & Religion, November 2010) "Thus, this reference is of great utility not only to chemical professionals, but also to consumers who desire to become better informed about newly popular natural supplements." (Choice, October 2010).“This reference is of great utility not only to chemical professionals, but also to consumers who desire to become better informed about newly popular natural supplements.” ( Choice , October 2010)
Quatrième de couverture
The third edition of the unparalleled reference on natural ingredients and their commercial use This new Third Edition of Leung′s Encyclopedia of Common Natural Ingredients: Used in Food, Drugs, and Cosmetics arrives in the wake of the huge wave of interest in dietary supplements and herbal medicine resulting from both trends in health and the Dietary Supplement and Health Education Act of 1994 (DSHEA). This fully updated and revised text includes the most recent research findings on a wide variety of ingredients, giving readers a single source for understanding and working with natural ingredients. The Encyclopedia continues the successful format for entries listed in earlier editions (consisting of source, description, chemical composition, pharmacology, uses, commercial preparations, regulatory status, and references). The text also features an easily accessible alphabetical presentation of the entries according to common names, with the index cross–referencing entries according to scientific names. This Third Edition also features: More than 50 percent more information than the Second Edition , reflecting the greatly increased research activity in recent years A new section on traditional Indian medicine, with information on nine commonly used herbs More than 6,500 references Two new appendices explaining and illustrating the botanical terminology frequently encountered in the text A revised and expanded index Leung′s Encyclopedia of Common Natural Ingredients: Used in Food, Drugs, and Cosmetics, Third Edition will continue to provide a comprehensive compilation of the existing literature and prominent findings on natural ingredients to readers with an interest in medicine, nutrition, and cosmetics.