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  • Book
    edited by Naomi M. Simon, Eric Hollander, Barbara O. Rothbaum, Dan J. Stein.
    Summary: "This third edition of the Textbook of Anxiety Disorders, now entitled The American Textbook of Anxiety, Trauma, and OCD-Related Disorders to reflect the updated categories of DSM-5, provides a review and update on the relevant science and core transdiagnostic and disease specific principles as well as state-of-the-art reviews of psychotherapy and pharmacotherapy treatment approaches and their combinations. The organization of the volume and individual chapters has been retooled for DSM-5. Some chapters have been updated, and some have been completely rewritten. The contributors are a who's who of experts on anxiety, trauma, and OCD-related disorders. For specific conditions, including generalized anxiety disorder, social anxiety disorder, panic and agoraphobia, specific phobia, OCD, and trauma- and stressor-related conditions such as PTSD and persistent forms of grief, we include sections on phenomenology, pathogenesis, and treatment. Special sections focus on the issues of comorbidity, as well as specific issues for children and older adults. Transdiagnostic interventions, such as Barlow's Unified Protocol, are included as new chapters"-- Provided by publisher.
    Digital Access ProQuest Ebook Central 2020
  • Article
    Wijesekera RO.
    CRC Crit Rev Food Sci Nutr. 1978;10(1):1-30.
    Cinnamon (Cinnamomum zeylanicum, Nees in Wall) is one of the world's oldest spices. Sri Lanka is the main provider of cinnamon, mainly exported as "cinnamon quills." From a phytochemical viewpoint, cinnamon is q uniquely interesting plant. The volatile oils obtained from the bark, leaf, and root bark vary significantly in chemical composition. Each oil has a different primary constituent: cinnamaldehyde (in the bark oil), eugenol (in the leaf oil), and camphor (in the root-bark oil). Recent studies based on techniques such as gas-liquid chromatography and infrared spectrometry have revealed that the three oils possess the same array of monoterpene hydrocarbons in different proportions. Both gas-liquid chromatography and quantitative infrared spectrometry have recently been used to study changes in the chemical composition in the volatiles of cultivated and wild-growing cinnamons. As a result, some interesting biosynthetic speculations have evolved, and reliable methods of analytical assessment of quality have been developed. The technology of production of cinnamon oils has varied little from the methods introduced by the early Dutch settlers. They are based on variations on the general theme of steam distillation. Recently, new still designs have greatly enhanced the technological capability in Sri Lanka. Cinnamon bark and leaf oils form the basis of a variety of synthetically derived chemicals used in the food and cosmetic industries.
    Digital Access Access Options