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Gladstar, Rosemary. (2012) Rosemary Gladstar's Medicinal Herbs: A Beginner's Guide: 33 Healing Herbs to Know, Grow, and Use. Storey Publishing, LLC. ISBN 978-1612120058; Gladstar, Rosemary. (2008) Rosemary Gladstar's Herbal Recipes for Vibrant Health: 175 Teas, Tonics, Oils, Salves, Tinctures, and Other Natural Remedies for the Entire Family.
The Tractatus de herbis (Treatise on Herbs), sometimes called Secreta Salernitana (Secrets of Salerno), is a textual and figural tradition of herbals handed down through several illuminated manuscripts of the late Middle Ages.
[3] [4] There is limited scientific evidence for the safety and efficacy of many plants used in 21st-century herbalism, which generally does not provide standards for purity or dosage. [ 1 ] [ 5 ] The scope of herbal medicine sometimes includes fungal and bee products, as well as minerals , shells and certain animal parts.
This is an alphabetical list of plants used in herbalism. Phytochemicals possibly involved in biological functions are the basis of herbalism, and may be grouped as: primary metabolites, such as carbohydrates and fats found in all plants; secondary metabolites serving a more specific function. [1]
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[3] Traditional medicine was the dominant medical system for millions of people in Africa prior the arrival of the Europeans, who introduced evidence-based medicine, which was a noticeable turning point in the history of this tradition and culture. [4] Herbal medicines in Africa are generally not adequately researched, and are weakly regulated. [5]
The last part is interpreted as stating that these three rulers are not the three classes of Shénnóng mentioned previously. This chapter in particular outlines a more forceful approach. Later on Zhang Zihe ( a.k.a. Zhang Cong-zhen, 1156–1228) is credited with founding the 'Attacking School' which criticized the overuse of tonics.
The history of herbalism also overlaps with food history, as many of the herbs and spices historically used by humans to season food yield useful medicinal compounds, [1] [2] and use of spices with antimicrobial activity in cooking is part of an ancient response to the threat of food-borne pathogens. [3]