Field survey made in 24 villages of the South-West Garo Hills district, Meghalaya, inhabited mainly by the Koch community helped to gather ethnobotanical information concerning 25 medicinal plant species belonging to 24 Angiospermic and 1 Pteridophytic genus under 22 different families that are used as traditional hepatoprotective herbal medicine.

The aim of the present study was to develop a robust RP-HPLC method for simultaneous estimation of lapachol and apigenin in the bark of Stereospermum suaveolens.

A comparative ethnobotanical study was undertaken to document medicinal plants used in rural areas of Namibia and Zimbabwe. This comparative study revealed that traditional knowledge on herbal medicines is well founded.

In this paper, it is analysed the findings of an Ethnoecological research on traditional ecological knowledge associated with bird hunting techniques. In order to gain access the resources, hunters have developed a series of techniques and strategies described and discussed in the present work.

This study aims to record accumulation of knowledge on plants which are used as food by local people of Elazığ that has a rich culture and a very natural environment.It is certained that wild plants being used for nutritional purposes by human beings are also used for medicinal purposes.

This study shows that combination of garlic and turmeric extract showed higher antioxidant activity in vitro compared to each extract, but in ex-vivo study showed similar effect.

Fermentation process for preparing tungtap- a traditionally fermented fish product consumed by the ethnic tribes of Meghalaya, is carried out at room temperature for a period of 3-6 months under slightly acidic condition and the end product is consumed along with regular meals.

The work embodied in the present research can be utilized for the quality control and for the identification of the drug samples.

In this study, Bacillus spp. and related genera characterized from native soils of the pristine sacred groves of Meghalaya, India revealed dominance of Bacillus, Paenibacillus, Lysinibacillus and Viridibacillus.

Modification to this traditional milk product should be done without changing its natural properties, which was the focus of present work.