Compendium of Clove : Navigating Agriculture, Chemistry, Processing and Health Benefits

Welcome to the definitive guide Compendium of Clove: Navigating Agriculture, Chemistry, Processing, and Health Benefits, where centuries of tradition meet cutting-edge research on clove. Clove (Syzygium aromaticum) has a rich history dating back millennia, revered for its aromatic allure, medicinal properties, and economic significance across cultures. From the verdant plantations to the laboratory bench, each chapter in this book unfolds the intricate story of clove, bridging historical insights with contemporary studies, exploring its historical and botanical descriptions, community benefits, chemical composition, and diverse industrial applications.

This A-Z compendium not only consolidates existing knowledge but also pioneers new frontiers in clove research. It offers a panoramic view that caters to botanists, pharmacognosists, phytochemists, pharmacologists, food scientists, agriculturalists, industrialists, and policymakers alike.

KEY FEATURES:

• The book offers the origins and history of clove distribution, plant habits, and botanical descriptions.
• It provides insights into cultivation practices of clove, including good agricultural practices (GAP) and post-harvest management of clove.
• The book underlines how the biochemistry of plants, complete phytochemical screening, characterization, separation, and other factors affect the volatile oils of plants.
• It underlines clove's pharmacological and clinical aspects and highlights its usage in the food, pharmaceutical, and cosmetics industries.
• The book showcases market value, trade, and regulatory guidelines of clove in different countries.

Whether you seek a botanical expedition or a pharmacological breakthrough, whether your interest lies in chemistry or global economics, this book embarks on a journey that celebrates clove as not just a spice but a cornerstone of interdisciplinary research and industrial enterprise. Join us as we unearth the essence of clove―a testament to nature's bounty and human ingenuity, encapsulated within the pages of this definitive document.

Preet Amol Singh, Ph.D. is Pharmacognosist by profession and presently working as an Associate Professor in Department of Phytomedicine, UCER, Baba Farid University of Health Sciences (BFUHS), Govt. of Punjab, Faridkot, Punjab, India. Dr. Singh was a researcher in Forum on Indian Traditional Medicine (FITM) a platform established by Ministry of AYUSH at Research & Information System for Developing Countries (RIS)-A policy think-thank institute under Ministry of External Affairs, New-Delhi. His area of interest include agro-climatology of medicinal plants, phyto-pharmacology, HPTLC finger-printing profiling, development of monographs and compendia of quality standards of medicinal plants, herbal product development, Good agricultural and collection practices, Schedule TA of Drug and Cosmetics Act, 1940, Biodiversity products trade, Pharmacovigilance of herbal medicine, Licensing and registration of medicinal plants products. Dr. Singh was a 'Special Invitee' to the Global AYUSH Investment and Innovation Summit 2022, chaired by Hon’ble Prime Minister of India Shri Narendra Modi and Mr. Tedros Adhanom Ghebreyesus, Director-General of the World Health Organization (WHO). He participated in discussions on medicinal plants organized by the Confederation of Indian Industries (CII), attended by the Hon’ble Vice President of India. Additionally, Dr. Singh contributed as a member in the drafting of Punjab's new Agricultural Policy by the Punjab State Farmers and Farm Workers Commission, Government of Punjab. Dr. Singh was awarded the FITM Doctoral Research Fellowship from the Ministry of AYUSH and Research & Information System for Developing Countries (RIS) for 2019-2020. He has authored numerous scientific articles with a cumulative impact factor exceeding 100, including publications in ADDR. Dr. Singh holds 6 patents (3 international - 2 in Germany, 1 WIPO, and 3 national). He is currently preparing two books accepted by CRC Press, Taylor and Francis, and has presented over 40 papers at prestigious international and national conferences. Dr. Singh serves as an academic editor for journals such as Scientifica and Evidence-Based Complementary Alternative Medicine. He has secured research projects from FITM, Ministry of Ayush, RIS, DST, PSCST, and PBB, and has received multiple research awards including from the American Chemical Society and Ministry of Ayush. Dr. Singh is a life member of Indian Science Congress, IPGA, and APTI, and contributes regularly to newspapers like Hindustan Times, The Tribune, Deccan Herald, and The Quint.

Sukhvinder Singh Purewal, Ph.D., is presently working as an Assistant Professor, University Centre for Research & Development (UCRD), Chandigarh University, Mohali, Punjab, India. In 2018, he has been awarded with a Major Research Project spanning from 2018 to 2022 from the SEED Division, Department of Science and Technology (DST), New Delhi. His research interests encompass solid-state fermentation, extraction of bioactive compounds from natural sources, antioxidants, and the processing of fruits. Having authored more than 45 research papers in internationally recognized journals, Dr. Sukhvinder Singh Purewal has been honored with best poster awards at both national and international conferences. He is an active life member of Association of Microbiologists of India (AMI), Mycological Society of India (MSI), Association of Food Scientists and Technologists (AFSTI) in Mysore, India, and the Indian Science Congress Association (ISCA). In 2023, Dr. Purewal was honored with the prestigious "Young Scientist Award" by the renowned Association of Microbiologists of India (AMI) in recognition of his outstanding contributions to the field of Food Microbiology. Furthermore, Sukhvinder Singh Purewal has demonstrated his expertise by publishing an authored book titled "Millets: Properties, Processing, and Health Benefits," along with edited books such as "Maize Nutritional Composition, Processing, and Industrial Uses," "Chickpea and Cowpea: Nutritional Profile, Processing, Health Prospects, and Commercial Uses" with CRC Press, Taylor & Francis Group.