The globally renowned traditional therapeutic dietary practices are the strongest source of inspiration to us towards this endeavour. Both the volumes of the book on Nutrition in Traditional Therapeutic Foods Volumes 1 and 2 emphasize the clinical role of selected foods. As foods with therapeutic importance are innumerable, 20 foods were included in the first volume and 13 other foods in the second volume. There are certainly many more foods with therapeutic potential which need to be considered.

This book would strengthen the food based approach for the prevention/management of lifestyle diseases and thereby help to improve the quality of life. As a reference/textbook it will be very resourceful to the academicians, medical professionals, nutrition scientists, dietitians, food technologists, biotechnologists, researchers from all relevant fields and, undergraduate and postgraduate students in addition to the fitness and health enthusiasts.

Contents: Foreword. Preface. 1. Almonds (Amygdalus communis L./Prunus amygdalus/Prunus dulcis/Amygdalus dulcis). 2. Banana/plantain (Musa acuminata, Musa balbisiana, Musa paradisiaca). 3. Betel leaf (Piper betle). 4. Bitter gourd/bitter melon/Karela (Momordica charantia). 5. Black pepper (piper nigrum/piper longum). 6. Cardamom (Elettaria cardamomum). 7. Fennel seeds (Foeniculum vulgare). 8. Grapes and grape seeds (Vitis vinifera). 9. Kokum/Vriksh Amla Malabar Amla (Garcinia Indica/Garcinia cambogia). 10. Pomegranate (Punica granatum). 11. Saffron (Crocus sativus).12. Tamarind (Tamarindus indica). 13. Tomato (solanum iycopersicum/lycopersicon esculentum). Glossary. Index.