Health benefits of herbs and spices: the past, the present, the futureFaculty of Health and Behavioural Sciences - Papers (Archive)
Additional Publication InformationPaper reproduced with permission from the Medical Journal of Australia.
AbstractThe purpose of this supplement is to provide medical and health professionals with a review of the health benefits of herbs and spices. The University of Wollongong, partner organisation of the National Centre of Excellence in Functional Foods, managed the development of the supplement through a committee comprising Professor Linda Tapsell, Dr Craig Patch and Ms Virginia Fazio. Key academics and clinicians with expertise in health and nutrition were invited to review the health aspects of predominantly culinary herbs and spices, using scientific search strategies and National Health and Medical Research Council guidelines for assessing levels of evidence. The resulting individual contributions were submitted to the management committee for the development of summary positions. This supplement was supported by an educational grant from Gourmet Garden. The views expressed in this supplement are those of the authors. Gourmet Garden had no influence on the content.
Citation InformationLinda C Tapsell, Ian Hemphill, Lynne Cobiac, David R Sullivan, et al.. "Health benefits of herbs and spices: the past, the present, the future" (2006)
Available at: http://works.bepress.com/l_tapsell/209/