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Author: Zhimin Xu Publisher: John Wiley & Sons ISBN: 111822938X Category : Technology & Engineering Languages : en Pages : 405
Book Description
To quantify antioxidants in natural sources, the application of chromatography techniques with different detectors followed by skillful sample preparation is necessary. Analysis of Antioxidant-Rich Phytochemicals is the first book that specifically covers and summarizes the details of sample preparation procedures and methods developed to identify and quantify various types of natural antioxidants in foods. Focusing on the principle of quantification methods for natural antioxidants, the book reviews and summarizes current methods used in the determination of antioxidant-rich phytochemicals in different sources. Chapter by chapter, the distinguished team of authors describes the various methods used for analysis of the different antioxidant-rich phytochemicals – phenolic acids; carotenoids; anthocyanins; ellagitannins, flavonols and flavones; catechins and procyanidins; flavanones; stilbenes; phytosterols; and tocopherols and tocotrienols. Going beyond extensive reviews of the scientific literature, the expert contributors call on their accumulated experience in sample extraction and analysis to outline procedures, identify potential problems in dealing with different samples, and offer trouble-shooting tips for the analysis. Analysis of Antioxidant-Rich Phytochemicals covers the important food applications and health-promoting functions of the major antioxidant phytochemicals, presents general analysis principles and procedures, and systematically reviews and summarizes the various analytical methods necessary for each type of natural antioxidant in different food sources.
Author: Zhimin Xu Publisher: John Wiley & Sons ISBN: 111822938X Category : Technology & Engineering Languages : en Pages : 405
Book Description
To quantify antioxidants in natural sources, the application of chromatography techniques with different detectors followed by skillful sample preparation is necessary. Analysis of Antioxidant-Rich Phytochemicals is the first book that specifically covers and summarizes the details of sample preparation procedures and methods developed to identify and quantify various types of natural antioxidants in foods. Focusing on the principle of quantification methods for natural antioxidants, the book reviews and summarizes current methods used in the determination of antioxidant-rich phytochemicals in different sources. Chapter by chapter, the distinguished team of authors describes the various methods used for analysis of the different antioxidant-rich phytochemicals – phenolic acids; carotenoids; anthocyanins; ellagitannins, flavonols and flavones; catechins and procyanidins; flavanones; stilbenes; phytosterols; and tocopherols and tocotrienols. Going beyond extensive reviews of the scientific literature, the expert contributors call on their accumulated experience in sample extraction and analysis to outline procedures, identify potential problems in dealing with different samples, and offer trouble-shooting tips for the analysis. Analysis of Antioxidant-Rich Phytochemicals covers the important food applications and health-promoting functions of the major antioxidant phytochemicals, presents general analysis principles and procedures, and systematically reviews and summarizes the various analytical methods necessary for each type of natural antioxidant in different food sources.
Author: Toshiki Asao Publisher: BoD – Books on Demand ISBN: 1789843774 Category : Science Languages : en Pages : 220
Book Description
Phytochemicals provides original research work and reviews on the sources of phytochemicals, and their roles in disease prevention, supplementation, and accumulation in fruits and vegetables. The roles of anthocyanin, flavonoids, carotenoids, and taxol are presented in separate chapters. Antioxidative and free radicle scavenging activity of phytochemicals is also discussed. The medicinal properties of Opuntia, soybean, sea buckthorn, and gooseberry are presented in a number of chapters. Supplementation of plant extract with phytochemical properties in broiler meals is discussed in one chapter. The final two chapters include the impact of agricultural practices and novel processing technologies on the accumulation of phytochemicals in fruits and vegetables. This book mainly focuses on medicinal plants and the disease-preventing properties of phytochemicals, which will be a useful resource to the reader.
Author: Venketeshwer Rao Publisher: BoD – Books on Demand ISBN: 178985587X Category : Science Languages : en Pages : 300
Book Description
Naturally present bioactive compounds in plants are referred to as "Phytochemicals" and are being studied extensively for their role in human health. Studies have shown that they can have an important role to play in the prevention and management of several human diseases. Recognizing the increasing interest in this area, this book is being published in response to the need for more current information globally about phytochemicals and their role in human health. Chapters of the book are authored by internationally recognized authors who are experts in their respective field of expertise. The chapters represent both original research as well as up-to-date and comprehensive reviews. We are sure that the book will be an important reference source meeting the needs of a wide range of interest groups.
Author: Brijesh K. Tiwari Publisher: John Wiley & Sons ISBN: 1118464680 Category : Technology & Engineering Languages : en Pages : 510
Book Description
Phytochemicals are plant derived chemicals which may bestow health benefits when consumed, whether medicinally or as part of a balanced diet. Given that plant foods are a major component of most diets worldwide, it is unsurprising that these foods represent the greatest source of phytochemicals for most people. Yet it is only relatively recently that due recognition has been given to the importance of phytochemicals in maintaining our health. New evidence for the role of specific plant food phytochemicals in protecting against the onset of diseases such as cancers and heart disease is continually being put forward. The increasing awareness of consumers of the link between diet and health has exponentially increased the number of scientific studies into the biological effects of these substances. The Handbook of Plant Food Phytochemicals provides a comprehensive overview of the occurrence, significance and factors effecting phytochemicals in plant foods. A key of objective of the book is to critically evaluate these aspects. Evaluation of the evidence for and against the quantifiable health benefits being imparted as expressed in terms of the reduction in the risk of disease conferred through the consumption of foods that are rich in phytochemicals. With world-leading editors and contributors, the Handbook of Plant Food Phytochemicals is an invaluable, cutting-edge resource for food scientists, nutritionists and plant biochemists. It covers the processing techniques aimed at the production of phytochemical-rich foods which can have a role in disease-prevention, making it ideal for both the food industry and those who are researching the health benefits of particular foods. Lecturers and advanced students will find it a helpful and readable guide to a constantly expanding subject area.
Author: Vishnu Balamurugan Publisher: Independently Published ISBN: 9781073044368 Category : Languages : en Pages : 193
Book Description
Plants are a very important source of nutrients and a very important part in the human diet. They provide us carbohydrates, protein, vitamins, cholesterol lowering compounds, antioxidants and other important sources of biologically active substances. Many nutritional values of plants have been discussed in the literature but there is very limited research in the biologically active compounds that are present in them. These biologically active compounds are called as phytochemicals. These phytochemicals are derived from every part of the plant including roots, stem, leaves, flowers, fruits, seeds etc. These phytochemicals are sometimes used as such and in some cases they form the raw materials for a variety of other medicinally important compounds. Medicinal plants are a gift to us from the nature as they provide a number of health benefits to us. In India these medicinal plants are used for about centuries for their properties and are still used to this date. India has a variety of traditional medical systems like Ayurveda, siddha, unani and a huge class of ethnomedicine. This knowledge of medicine was disappeared due to the modernisation that has been on us on the past and is reappearing again as their importance have been realized and lack of side effects are also an important aspect in these types of traditional medicine. Medicinal plants are very important in health care of individuals and communities in many developing countries. Medicinal plants are believed to be much safer and are used in treatment of various ailments .The plants provide the basic nutrients needed for the growth of animals and humans like proteins, carbohydrates, fats, vitamins and oils minerals. These plant compounds are used as alternative medicine and have become popular all over the world. They are also used in everyday medicines that we take in our daily life without even knowing that these plant compounds are present, the plant are also used as nutraceutical supplements for improving nutritional intake.This book deals with the methods that are involved in the identification and analysis of such novel compounds that are useful in the field of drug discovery and other application of these valuable plant compounds.
Author: Laura A. de la Rosa Publisher: John Wiley & Sons ISBN: 0813809487 Category : Technology & Engineering Languages : en Pages : 381
Book Description
Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability provides scientists in the areas of food technology and nutrition with accessible and up-to-date information about the chemical nature, classification and analysis of the main phytochemicals present in fruits and vegetables – polyphenols and carotenoids. Special care is taken to analyze the health benefits of these compounds, their interaction with fiber, antioxidant and other biological activities, as well as the degradation processes that occur after harvest and minimal processing.
Author: Deepak Kumar Verma Publisher: CRC Press ISBN: 100016456X Category : Medical Languages : en Pages : 294
Book Description
This volume brings together information on the available and newly emerging technologies related to using plant compounds that have a beneficial role in food production. It is divided into sections focusing on phytochemistry of cereals and legumes, phytochemistry of medicinal plants, and technological advances in phytochemical study. Topics include the role of anti-nutritional substances of legumes in human health and on the elimination of such through technological processing sorghum phytochemicals and their processing and use in the development of food products production of nutraceuticals and functional foods of pharmaceutical importance T. cordifolia in the development of its therapeutic use in the food, health, and pharmacology industries polyphenolic compounds of plants, including their biosynthesis process, their classification, function, and role as bioactive compounds
Author: Spyridon A. Petropoulos Publisher: Bentham Science Publishers ISBN: 1681087391 Category : Science Languages : en Pages : 492
Book Description
Phytochemical compounds are secondary metabolites that plants usually synthesize for their own protection from pests and diseases. Phytochemical biosynthesis is also triggered under specific environmental conditions. They cannot be classified as essential nutrients since they are not required at specific amounts for life sustenance. Phytochemicals in Vegetables: A Valuable Source of Bioactive Compounds presents information about the phytochemical (common and scarce) content of several cultivated vegetables, as well as their health and therapeutic effects based on in vitro, in vivo, animal and clinical studies. Chapters also cover recent research findings about their mode of action, bioavailabity, interactions with other biological matrices and pharmacokinetics. Moreover, the book gives special attention to the factors that may alter and modulate bioactive compound content, including both cultivation practices and post-harvest treatments that aim towards the production of high quality and healthy foods. Researchers, public health workers, consumers and members of the food industry will find this book to be a useful reference on the variety of phytochemicals present in vegetables.
Author: Mark S. Meskin Publisher: CRC Press ISBN: 1420031694 Category : Medical Languages : en Pages : 221
Book Description
Are soy isoflavones neuroprotective? Just how different is one species of Echinacea from another? Which phytochemicals will be effective as therapeutic agents in vivo? Supported by solid scientific research, Phytochemicals in Nutrition and Health helps provide answers to these and other probing questions concerning the mechanisms of action associat
Author: Md Asaduzzaman Publisher: ISBN: 9781789843781 Category : Botany Languages : en Pages : 218
Book Description
Phytochemicals provides original research work and reviews on the sources of phytochemicals, and their roles in disease prevention, supplementation, and accumulation in fruits and vegetables. The roles of anthocyanin, flavonoids, carotenoids, and taxol are presented in separate chapters. Antioxidative and free radicle scavenging activity of phytochemicals is also discussed. The medicinal properties of Opuntia, soybean, sea buckthorn, and gooseberry are presented in a number of chapters. Supplementation of plant extract with phytochemical properties in broiler meals is discussed in one chapter. The final two chapters include the impact of agricultural practices and novel processing technologies on the accumulation of phytochemicals in fruits and vegetables. This book mainly focuses on medicinal plants and the disease-preventing properties of phytochemicals, which will be a useful resource to the reader.
Author: Zhimin Xu
Author: Zhimin Xu
Author: Toshiki Asao
Author: Venketeshwer Rao
Author: Brijesh K. Tiwari
Author: Vishnu Balamurugan
Author: Laura A. de la Rosa
Author: Deepak Kumar Verma
Author: Spyridon A. Petropoulos
Author: Mark S. Meskin
Author: Md Asaduzzaman