Browsing by Author "Theeshya Dulmini ,A. D"

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    Chemical aspects of black pepper - Piper nigrum
    (Institute of Chemistry Ceylon, 2024-09) Theeshya Dulmini ,A. D; Perera,K. Sarath D
    Black pepper is known all over the world as “King of Spices”, since it is not only an ingredient to make mouthwatering food, but also rich in immense medicinal value [1,2]. The pepper name is derived from the “Pippali” in Sanskrit [3]. According to history,
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    Chemical Aspects of Ginger (Zingiber officinale)
    (Institute of Chemistry Ceylon, 2024-01) Theeshya Dulmini ,A. D; Perera,K. Sarath D
    Ginger (Zingiber officinale) has emerged as one of the 20 top selling herbal supplements in USA over the last two decades [1]. It has more than 2000-year long history, thus, ginger holds a prominent place among the most famous folk medicine in many Asian countries exhibiting various medicinal properties: anti-oxidative, anti-cancerous, anti-inflammatory, anti-obesity, and ant-imicrobial effects [1-4]. Ginger exhibits these properties mainly due to the presence of phytochemicals (e.g., terpenes, polyphenols, flavonoids) in it [4,5]. Ginger enriches the flavor of the cuisines and serves as a natural food preservative [4, 6].