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Sunday, September 13, 2015
SEMINAR PRESENTATION ON UNCREATIVE AND CURATIVE EFFECTS OF SOME KNOWN SPICES
SEMINAR PRESENTATION
ON
UNCREATIVE AND CURATIVE EFFECTS OF SOME KNOWN SPICES
BY
MEJURU UGOCHI ESTHER
13E/0050/ST
SUBMITTED TO THE DEPARTMENT OF SCIENCE LABORATORY TECHNOLOGY, SCHOOL OF INDUSTRIAL AND APPLIED SCIENCES, FEDERAL POLYTECHNIC NEKEDE OWERRI
IN PARTIAL FULFILLMENT OF THE REQUIREMENT FOR THE AWARD OF NATIONAL DIPLOMA IN SCIENCE TECHNOLOGY,
JUNE, 2015
CERTIFICATION
This seminar has been accepted and approved by the department of Science Laboratory Technology (Bio Chemistry Option) of the School of Industrial and Applied Sciences, Federal Polytechnic Nekede Owerri for the award of National Diploma in Science Laboratory Technology.
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DEDICATION
This work is dedicated to God Almighty for His wisdom and Guidance throughout this seminar work.
ACKNOWLEDGMENT
I wish to express my profound gratitude to God Almighty who saw me throughout this research work.
My honest gratitude goes to my wonderful supervisors, Mr. Onwusonye J.C. whose contributions and corrections as well as guidance helped me a lot in carrying out this research work.
My sincere appreciation goes to the Head of Department.
I wish to express my joy and happiness to my wonderful parents for their moral and financial support and to my good friends Uma Chimdinma Ukoha, Okoli Stanley, Nwankwo Stella and to those who also contributed in one way or the other to see to the success of this research work.
ABSTRACT
This research work was carried out to determine the nutritive and curative effects of some known species, (thyme, ginger and garlic). Thyme is native to areas such as Asia, Southern Europe and Mediterranean region. Ginger is also produced in Jamaica, India, Fiji, Indonesia and Australia. Spices are nutritive and because of their nutritive and curative effects, they are very useful in the health sector for the treatments of many aliments such as ulcer. Also, ginger can be used to protect colorectal cancer and induces cell death in ovarian cancer cells.
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