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Author: Seyed Mohammad Nabavi Publisher: Woodhead Publishing ISBN: 0128157089 Category : Technology & Engineering Languages : en Pages : 270
Book Description
Phytonutrients in Food: From Traditional to Rational Usage offers an overview of phytonutrients and reveals techniques related to the extraction, separation, identification and quantification of these compounds. The book focuses on the connection between the discovery and characterization of new molecules, explores new applications of well-known compounds and their relative effects for human health, analyses the processes of extraction, identification and production, and explains the protocols and precautions to avoid degradation, significant loss, or production of secondary reactions during production. Intended for researchers, product developers, nutritionists, food chemists, pharmacologists, pharmacists and students studying these topics, this book provides an invaluable reference. Focuses on the connection between the discovery and characterization of new molecules in phytonutrients Explores new applications of well-known compounds and their relative effects on human health Analyzes the processes of extraction, identification and production Explains the protocols and precautions to avoid degradation, significant loss, and the production of secondary reactions during production
Author: Seyed Mohammad Nabavi Publisher: Woodhead Publishing ISBN: 0128157089 Category : Technology & Engineering Languages : en Pages : 270
Book Description
Phytonutrients in Food: From Traditional to Rational Usage offers an overview of phytonutrients and reveals techniques related to the extraction, separation, identification and quantification of these compounds. The book focuses on the connection between the discovery and characterization of new molecules, explores new applications of well-known compounds and their relative effects for human health, analyses the processes of extraction, identification and production, and explains the protocols and precautions to avoid degradation, significant loss, or production of secondary reactions during production. Intended for researchers, product developers, nutritionists, food chemists, pharmacologists, pharmacists and students studying these topics, this book provides an invaluable reference. Focuses on the connection between the discovery and characterization of new molecules in phytonutrients Explores new applications of well-known compounds and their relative effects on human health Analyzes the processes of extraction, identification and production Explains the protocols and precautions to avoid degradation, significant loss, and the production of secondary reactions during production
Author: Jianbo Xiao Publisher: Springer ISBN: 9789811541476 Category : Technology & Engineering Languages : en Pages : 1953
Book Description
This book summarizes recent advances in the chemistry, bioactivity, nutrition, and functional aspects of dietary phytochemicals, as well as the health and functional aspects of foods rich in phytochemicals. Consisting of forty-four chapters, it discusses the different chemical types of phytochemicals in our diets and food and presents data collected from animal or human experiments that are directly related to human health. Each chapter covers the chemistry, epidemiological study, bioavailability, bioactivity (animal experiments) function in humans and safety, as well as products on the market. Moreover, the more than 200 figures make it easy to grasp the main findings in each area.
Author: Andrew Salter Publisher: John Wiley & Sons ISBN: 1118240928 Category : Technology & Engineering Languages : en Pages : 317
Book Description
In many Western diets, the role of plants has been reduced in favour of more animal-based products and this is now being cited more widely as being the cause of increases in the incidence of diseases such as cancer and cardiovascular disease. This important book covers the biochemistry and nutritional importance of a wide range of phytonutrients, including all the major macronutrients as well as the micronutrients and 'non-essential' nutrients. Phytonutrients is divided into three parts. The first deals with the role of plants in the human diet. Part II, representing the major part of the book covers in turn each of the major phytonutrient groups. Chapters include: non-lipid micronutrients, lipids and steroids, carotenoids, phenolics, vitamins C, E, folate/vitamin B12, phytoestrogens, other phytonutrients and minerals, and anti-nutritional factors. The final part of the book covers the methods used to manipulate levels of phytonutrients in the diet, such as fortification, supplementation and the use of genetically modified plants. Phytonutrients is an essential purchase for nutritionists, food scientists and plant biochemists, particularly those dealing with nutrients from plants, and their use in the human diet.
Author: Jo Robinson Publisher: Little, Brown ISBN: 0316227951 Category : Social Science Languages : en Pages : 416
Book Description
Winner of the 2014 IACP Cookbook Award in the category of "Food Matters." The next stage in the food revolution--a radical way to select fruits and vegetables and reclaim the flavor and nutrients we've lost. Ever since farmers first planted seeds 10,000 years ago, humans have been destroying the nutritional value of their fruits and vegetables. Unwittingly, we've been selecting plants that are high in starch and sugar and low in vitamins, minerals, fiber, and antioxidants for more than 400 generations. EATING ON THE WILD SIDE reveals the solution--choosing modern varieties that approach the nutritional content of wild plants but that also please the modern palate. Jo Robinson explains that many of these newly identified varieties can be found in supermarkets and farmer's market, and introduces simple, scientifically proven methods of preparation that enhance their flavor and nutrition. Based on years of scientific research and filled with food history and practical advice, EATING ON THE WILD SIDE will forever change the way we think about food.
Author: Blanca Hernandez-Ledesma Publisher: Academic Press ISBN: 012822584X Category : Technology & Engineering Languages : en Pages : 676
Book Description
Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress presents the nutritional and technological aspects related to the development of functional foods with anti-inflammatory and antioxidant effects. Specifically, analytical approaches for the characterization of anti-inflammatory and antioxidant properties of healthy foods and functional constituents, as well as technological strategies for the extraction of compounds and fractions from raw materials to produce anti-inflammatory and antioxidant ingredients are addressed. In addition, the molecular mechanisms by which foods and their components can modulate inflammation and their oxidative stress effects on disease prevention are explored. Finally, clinical research addressing nutritional needs in pathological subjects with inflammatory diseases are considered. Covers methods of analysis and extraction of anti-inflammatory and antioxidant compounds Offers an overview of the main anti-inflammatory and antioxidant compounds in foods Provides a guide on the mechanisms of action and health benefits of anti-inflammatory and antioxidant dietary bioactives
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: Dharini Sivakumar Publisher: CABI ISBN: 1789248043 Category : Science Languages : en Pages : 549
Book Description
The effects of inadequate diets on the population include malnutrition, non-communicable diseases and obesity. 'Hidden hunger', also known as micronutrient deficiencies, leads to various health-related disorders and diseases. Indigenous plants, in the form of indigenous fruits and leafy vegetables are gaining interest as a source of nutrients and bioactive phytochemicals, satisfying both food demand and health needs. Moreover, with the impact of climate change, and the importance of sustainability of food systems, it is essential that we investigate new, forgotten and alternative crops that can thrive in harsh conditions, require low fertilizer input, and are easily harvestable. This is an essential resource for academic researchers and industry professionals in the fields of horticulture, agriculture, crop science, human health and nutrition.
Author: Amlan K. Patra Publisher: Springer Science & Business Media ISBN: 9400739265 Category : Medical Languages : en Pages : 407
Book Description
Humans have utilized the bioactive principles of different plants for various beneficial physiological properties including antimicrobial properties for many centuries. However, interests of using medicinal plants declined in the 20th century with the availability of effective synthetic antimicrobial drugs. The development of microbial resistance to various drugs has accelerated research interests towards the use of phytochemicals as alternatives to synthetic drugs in the recent years. This book presents an comprehensive reviews on the antimicrobial and antiviral properties of numerous recently reported phytochemicals, and their mechanisms of antimicrobial actions. Some of the chapters have critically discussed the beneficial and adverse effects of antibacterial, and stimulatory activities of dietary phytochemicals on rumen microbial populations, and gut microbial populations of humans and animals. Microbial adaptation and resistance of microbes to phytochemicals has also been highlighted. On the applied apects, the use of phytochemicals against drug resistance microbes, to treat microbial diseases, for food preservation, to inhibit methanogenic archaea in the rumen, and to modulate lipid biohydrogenating microbial populations to increase conjugated linoleic acids in animal-derived foods have been presented in different chapters.
Author: Seyed Mohammad Nabavi
Author: Seyed Mohammad Nabavi
Author: Beth M. Ley
Author: Jianbo Xiao
Author: Andrew Salter
Author: Jo Robinson
Author: Blanca Hernandez-Ledesma
Author: Laurie Deutsch Mozian
Author: Brijesh K. Tiwari
Author: Dharini Sivakumar
Author: Amlan K. Patra