Black Mulberry (Morus Nigra L.): From Biochemistry to Food, From Health to Traditional Medicine, (Paperback)

This book offers a comprehensive scientific exploration of Morus nigra L. (black mulberry), emphasizing its historical, botanical, biochemical, nutritional, and medicinal aspects. The species is notable for its rich phenolic content, intense coloration, and therapeutic properties, especially antioxidant, anti-inflammatory, and antimicrobial activities. The work discusses its historical use from Mesopotamia to Anatolia, modern applications in food and functional health products, and its cultural significance in various civilizations. Detailed chapters cover its taxonomy, morphology, molecular genetics, ecological distribution, processing technologies, and potential for sustainable agriculture. With a strong interdisciplinary approach, this book highlights black mulberry as a natural source of health-promoting compounds and calls for the conservation and scientific utilization of its genetic resources. It is intended for researchers, industry professionals, and policymakers interested in plant-based functional foods and traditional medicine.