Historically herbs and spices have enjoyed a rich tradition of use for their unique flavor and healing properties. The rising prevalence of contagious and chronic diseases worldwide and the corresponding rise in health care costs is propelling interest among researchers and the public for these food related items for multiple health benefits, begins with influenza prevention to treatment of cancers. The principle aim of this course is to provide a theoretical and practical knowledge, and specialized skills to distinguish spices and herbs and their potential use in our day-to-day life. The first third of the course will focus on: the historical and cultural significance of herbs and spices; characteristics of herbs and spices and economic importance. The second third will examine the applications and health benefits of herbs and spices. The final third will emphasize the herbs and spices as agriculture commodity and the relevant agriculture practice. ※ 本課為同步遠距課程，欲修讀同學請洽夏季學院。 ※ 本課也有實體課程，欲修讀同學請洽國立中興大學。

The overall objective of this course is to improve students understanding of the uses and effects of herbs and spices, including their therapeutic values, on people and their cultures or societies. Students will learn the role of herbs and spices in agricultural commodity. Students will be introduced to the culinary and traditional healing properties of herbs and spices. Students will gain knowledge in cultivation, propagation and process of herbs and spices. Students will become familiar with the realm herbs and spices widely offered for sale online and in natural food stores for choosing the most effective product at the best value.

第1週 Course Introduction 第2週 Historical Perspectives of Herbs and Spices 第3週 Introduction to Common Herbs and Spices 第4週 Classification of Herbs and Spices 第5週 Characterization of Herbs and Spices 第6週 Economic Importance of Herbs and Spices 第7週 Primary and Secondary Functions of Herbs and Spices 第8週 NCHU campus field trip for identifying available herbs and spices 第9週 Quiz 第10週 Bio-activities of Herbs and Spices (Anti-microbial properties) 第11週 Bio-activities of Herbs and Spices (Antioxidant and anti-inflammation properties) 第12週 Bio-activities of Herbs and Spices (Anti-cancer properties) 第13週 Bio-activities of Herbs and Spices (anti-aging properties) 第14週 Bio-activities of Herbs and Spices (Anti-diabetic properties) 第15週 Introduction to Herbal Cosmetics 第16週 Extraction of Essential Oils (Practical Class) 第17週 Public awareness of herbs and spices (NCHU orgonic market) 第18週 Final Exam

1. Brown, Deni. Encyclopedia of Herbs and Their Uses. New York: Dorling Kindersley Publishing Inc., 1995. 2. Singh, V.B. and Kirti Singh, 2000, Spices, New Age International Publisher, New Delhi. 3. See ESA List of Culinary Herbs and Spices for major, most commonly traded products in the EU: http://www.esa-spices.org/download/esa-list-of-culinary-herbs-and-spices.pdf. 4. Anonymous. Guidance on Authenticity of Herbs and Spices: Industry Best Practice on Assessing and Protecting Culinary Dried Herbs and Spices. https://www.fdf.org.uk/corporate_pubs/guidance-herbsandspices.pdf. 5. El-Sayed SM and Youssef AM. Potential application of herbs and spices and their effects in functional dairy products. Helion. E01989. https://www.sciencedirect.com/science/article/pii/S2405844019356142?via%3Dihub. 6. Martinez Y and Mas D, 2020. Role of Herbs and Medicinal Spices as Modulators of Gut Microbiota. InTech Open. https://www.intechopen.com/online-first/role-of-herbs-and-medicinal-spices-as-modulators-of-gut-microbiota. 7. Kaefer CM and Milner JA, 2008. The Role of Herbs and Spices in Cancer Prevention. Journal of Nutritional Biochemistry. 19(6): 347–361. https://www.sciencedirect.com/science/article/pii/S0955286307002689?via%3Dihub.