Functional and Preservative Properties of Phytochemicals

Functional and Preservative Properties of Phytochemicals
Author: Bhanu Prakash
Publsiher: Academic Press
Total Pages: 480
Release: 2020-03
ISBN 10: 0128185937
ISBN 13: 9780128185933
Language: EN, FR, DE, ES & NL

Functional and Preservative Properties of Phytochemicals Book Review:

Functional and Preservative Properties of Phytochemicals examines the potential of plant-based bioactive compounds as functional food ingredients and preservative agents against food-spoiling microbes and oxidative deterioration. The book provides a unified and systematic accounting of plant-based bioactive compounds by illustrating the connections among the different disciplines, such as food science, nutrition, pharmacology, toxicology, combinatorial chemistry, nanotechnology and biotechnological approaches. Chapters present the varied sources of raw materials, biochemical properties, metabolism, health benefits, preservative efficacy, toxicological aspect, safety and Intellectual Property Right issue of plant-based bioactive compounds. Written by authorities within the field, the individual chapters of the book are organized according to the following practical and easy to consult format: introduction, chapter topics and text, conclusions (take-home lessons), and references cited for further reading. Provides collective information on recent advancements that increase the potential use of phytochemicals Fosters an understanding of plant-based dietary bioactive ingredients and their physiological effects on human health at the molecular level Thoroughly explores biotechnology, omics, and bioinformatics approaches to address the availability, cost, and mode of action of plant-based functional and preservative ingredients

Bioactive Natural Products for Pharmaceutical Applications

Bioactive Natural Products for Pharmaceutical Applications
Author: Dilipkumar Pal
Publsiher: Springer Nature
Total Pages: 329
Release: 2021
ISBN 10: 3030540278
ISBN 13: 9783030540272
Language: EN, FR, DE, ES & NL

Bioactive Natural Products for Pharmaceutical Applications Book Review:

Dietary Phytochemicals and Microbes

Dietary Phytochemicals and Microbes
Author: Amlan K. Patra
Publsiher: Springer Science & Business Media
Total Pages: 400
Release: 2012-03-21
ISBN 10: 9400739265
ISBN 13: 9789400739260
Language: EN, FR, DE, ES & NL

Dietary Phytochemicals and Microbes Book Review:

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.

Superfood and Functional Food

Superfood and Functional Food
Author: Viduranga Waisundara,Naofumi Shiomi
Publsiher: BoD – Books on Demand
Total Pages: 356
Release: 2017-03-01
ISBN 10: 9535129198
ISBN 13: 9789535129196
Language: EN, FR, DE, ES & NL

Superfood and Functional Food Book Review:

This book focuses on the usage and application of plant- and animal-based food products with significant functional properties and health benefits as well as their development into processed food. Many chapters in this book contain overviews on superfood and functional food from South America. Details on the functional properties of apiculture products are also included herein. Additionally, an area that is not widely discussed in academia - pet food with functional properties - is also covered. It is hoped that this book will serve as a source of knowledge and information to make better choices in food consumption and alterations to dietary patterns. It is also recommended for readers to take a look at a related book, Superfood and Functional Food - The Development of Superfoods and Their Roles as Medicine.

Plant Based Functional Foods and Phytochemicals

Plant Based Functional Foods and Phytochemicals
Author: Megh R. Goyal,Arijit Nath,Hafiz Ansar Rasul Suleria
Publsiher: CRC Press
Total Pages: 348
Release: 2021-03-30
ISBN 10: 1000090035
ISBN 13: 9781000090031
Language: EN, FR, DE, ES & NL

Plant Based Functional Foods and Phytochemicals Book Review:

Plant-Based Functional Foods and Phytochemicals: From Traditional Knowledge to Present Innovation covers the importance of the therapeutic health benefits of phytochemicals derived from plants. It discusses the isolation of potential bioactive molecules from plant sources along with their value to human health. It focuses on physical characteristics, uniqueness, uses, distribution, traditional and nutritional importance, bioactivities, and future trends of different plant-based foods and food products. Functional foods, beyond providing basic nutrition, may offer a potentially positive effect on health and cures for various disease conditions, such as metabolic disorders (including diabetes), cancer, and chronic inflammatory reactions. The volume looks at these natural products and their bioactive compounds that are increasingly utilized in preventive and therapeutic medications and in the production of pharmaceutical supplements and as food additives to increase functionality. It also describes the concept of extraction of bioactive molecules from plant sources, both conventional and modern extraction techniques, available sources, biochemistry, structural composition, and potential biological activities.

Functional Food and Health

Functional Food and Health
Author: Takayuki Shibamoto,American Chemical Society. Meeting
Publsiher: Amer Chemical Society
Total Pages: 514
Release: 2008
ISBN 10:
ISBN 13: UOM:39015081417928
Language: EN, FR, DE, ES & NL

Functional Food and Health Book Review:

Almost 10 years have passed since we organized a symposium on functional foods at the ACS national meetings, San Francisco, in 1997. Since then, a large number of studies have been conducted on food components associated with human health. Many symposiums on past research related to functional foods, such as antioxidants, have been held in various countries, including the US, Japan, and numerous European countries. This book based on the symposium "Functional Foods and Health" held in San Francisco on September 2006 includes a summary of past research, current research results, and future perspectives of functional foods. The symposium entitled "Functional Foods and Health" was held-at the Agricultural and Food Chemistry Division of the American Chemical Society, 232th National Meetings, San Francisco, California, September 10-14, 2006-to report current research results and perspectives of functional foods. The contributors were experts in the area of functional foods and were selected from many countries. The major countries were Canada, Japan, Spain, Taiwan, and the United States. This book provides valuable information containing overall reviews and perspectives on functional foods, the bioavailability and metabolism of plant and cereal constituents, natural antioxidants found in fruits and vegetables, carcinogenesis and anti-carcinogenesis of food constituents, and other miscellaneous food components associated with health effects. This book should be a useful research tool for a diverse range of scientists, including, biologist, biochemists, chemists, dietitians, food scientists, nutritionists, pharmacologists, and toxicologists as well as medical doctors, from academic institutions, governmental institutions, and private industries.

Food Additives

Food Additives
Author: Desiree Nedra Karunaratne,Geethy Pamunuwa
Publsiher: BoD – Books on Demand
Total Pages: 176
Release: 2017-09-06
ISBN 10: 9535134892
ISBN 13: 9789535134893
Language: EN, FR, DE, ES & NL

Food Additives Book Review:

Food additives is intended to provide the readers with knowledge on some very significant aspects of the food additives currently in use. Food additives have become essential in the food sector with the rising need for food processing and preservation. However, the use of food additives is regulated imposing strict rules as the impact of those additives on health cannot be neglected. The first chapter starts off with a general overview of food additives highlighting the novel trends that enhance the attributes of those additives. Thereafter, the chapters are devoted mainly to plant-derived food additives and microbially derived food additives. The main topics discussed under 'additives from plant origin' are the efficacy of beetroot formulations as a source of nitrate ions, plant-derived food preservatives and plant-derived food additives used in meat and meat-based products. The further chapters discuss 'additives from microbial origin' focusing on lactic acid bacteria and additives derived from lactic acid bacteria and food additives used in 'bread-making'. Overall, this manuscript emphasises the concept of 'clean labelling' and the importance of natural food additives.

Phytochemicals in Vegetables A Valuable Source of Bioactive Compounds

Phytochemicals in Vegetables  A Valuable Source of Bioactive Compounds
Author: Spyridon A. Petropoulos,Isabel C.F.R. Ferreira,Lilian Barros
Publsiher: Bentham Science Publishers
Total Pages: 492
Release: 2018-11-15
ISBN 10: 1681087391
ISBN 13: 9781681087399
Language: EN, FR, DE, ES & NL

Phytochemicals in Vegetables A Valuable Source of Bioactive Compounds Book Review:

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.

Handbook of Plant Food Phytochemicals

Handbook of Plant Food Phytochemicals
Author: Brijesh K. Tiwari,Nigel P. Brunton,Charles Brennan
Publsiher: John Wiley & Sons
Total Pages: 528
Release: 2013-01-02
ISBN 10: 1118464680
ISBN 13: 9781118464687
Language: EN, FR, DE, ES & NL

Handbook of Plant Food Phytochemicals Book Review:

Phytochemicals are plant derived chemicals which may bestowhealth benefits when consumed, whether medicinally or as part of abalanced diet. Given that plant foods are a major component of mostdiets worldwide, it is unsurprising that these foods represent thegreatest source of phytochemicals for most people. Yet it is onlyrelatively recently that due recognition has been given to theimportance of phytochemicals in maintaining our health. Newevidence for the role of specific plant food phytochemicals inprotecting against the onset of diseases such as cancers and heartdisease is continually being put forward. The increasing awarenessof consumers of the link between diet and health has exponentiallyincreased the number of scientific studies into the biologicaleffects of these substances. The Handbook of Plant Food Phytochemicals provides acomprehensive overview of the occurrence, significance and factorseffecting phytochemicals in plant foods. A key of objective of thebook is to critically evaluate these aspects. Evaluation ofthe evidence for and against the quantifiable health benefits beingimparted as expressed in terms of the reduction in the risk ofdisease conferred through the consumption of foods that are rich inphytochemicals. With world-leading editors and contributors, the Handbook ofPlant Food Phytochemicals is an invaluable, cutting-edgeresource for food scientists, nutritionists and plant biochemists.It covers the processing techniques aimed at the production ofphytochemical-rich foods which can have a role indisease-prevention, making it ideal for both the food industry andthose who are researching the health benefits of particular foods.Lecturers and advanced students will find it a helpful and readableguide to a constantly expanding subject area.

Foods of Plant Origin

Foods of Plant Origin
Author: Michael E. Netzel,Yasmina Sultanbawa
Publsiher: MDPI
Total Pages: 204
Release: 2020-04-02
ISBN 10: 3039285661
ISBN 13: 9783039285662
Language: EN, FR, DE, ES & NL

Foods of Plant Origin Book Review:

It is now well accepted that the consumption of plant-based foods is beneficial to human health. Fruits, vegetables, grains, and derived products can be excellent sources of minerals, vitamins, and fiber and usually have a favorable nutrient-to-energy ratio. Furthermore, plant foods are also a rich source of phytochemicals such as polyphenols, carotenoids, and betalains, with potential health benefits for humans. Many epidemiological studies have made a direct link between the consumption of plant foods and health. Human intervention studies have also shown that higher intake/consumption of plant foods can reduce the incidence of metabolic syndrome and other chronic diseases, especially in at-risk populations such as obese people. In addition to its health benefits, plant foods are also used as functional ingredients in food applications such as antioxidants, antimicrobials, and natural colorants. The Special Issue “Foods of Plant Origin” covers biodiscovery, functionality, the effect of different cooking/preparation methods on bioactive (plant food) ingredients, and strategies to improve the nutritional quality of plant foods by adding other food components using novel/alternative food sources or applying non-conventional preparation techniques.

Phytochemicals

Phytochemicals
Author: Venketeshwer Rao,Leticia Rao
Publsiher: BoD – Books on Demand
Total Pages: 350
Release: 2015-09-30
ISBN 10: 9535121707
ISBN 13: 9789535121701
Language: EN, FR, DE, ES & NL

Phytochemicals Book Review:

Global dietary recommendations emphasize the consumption of plant-based foods for the prevention and management of chronic diseases. Plants contain many biologically active compounds referred to as phytochemicals or functional ingredients. These compounds play an important role in human health. Prior to establishing the safety and health benefits of these compounds, they must first be isolated, purified, and their physico-chemical properties established. Once identified, their mechanisms of actions are studied. The chapters are arranged in the order from isolation, purification and identification to in vivo and clinical studies, there by covering not only the analytical procedures used but also their nutraceutical and therapeutic properties.

Phytochemicals

Phytochemicals
Author: Toshiki Asao,Md Asaduzzaman
Publsiher: BoD – Books on Demand
Total Pages: 218
Release: 2018-11-07
ISBN 10: 1789843774
ISBN 13: 9781789843774
Language: EN, FR, DE, ES & NL

Phytochemicals Book Review:

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.

Functional Foods and Beverages

Functional Foods and Beverages
Author: Nicolas Bordenave,Mario G. Ferruzzi
Publsiher: John Wiley & Sons
Total Pages: 336
Release: 2018-06-22
ISBN 10: 1118823206
ISBN 13: 9781118823200
Language: EN, FR, DE, ES & NL

Functional Foods and Beverages Book Review:

A much-needed guide to in vitro food functionality evaluation principles, processes, and state-of-the-art modeling There are more than a few books devoted to the assessment of food functionality but, until now, there were no comprehensive guides focusing on the increasingly important subject of in vitro food evaluation. With contributions from the world’s foremost experts in the field, this book brings readers up to speed on the state-of-the-art in in vitro modeling, from its physiological bases to its conception, current uses, and future developments. Food functionality is a broad concept encompassing nutritional and health functionality, food safety and toxicology, as well as a broad range of visual and organoleptic properties of food. In vitro techniques bridge the gap between standard analytical techniques, including chemical and biochemical approaches and in vivo human testing, which remains the ultimate translational goal for evaluation of the functionality of food. Although it is a well- established field, in vitro food testing continues to evolve toward ever more accurate predictions of in vivo properties and outcomes. Both ethical and highly economical, these approaches allow for detailed mechanistic insights into food functionalities and, therefore, a better understanding of the interactions of food and human physiology. Reviews the core concepts of food functionality and functionality evaluation methodologies Provides an overview of the physiology of the gastrointestinal tract, including host-microbial interactions within it Delves into the physiology of sensory perception of food, taste and texture as they relate to in vitro modeling Explores the challenges of linking in vitro analysis of taste, aroma and flavor to their actual perception Addresses in vitro models of the digestion and absorption of macronutrients, micronutrients, and phytonutrients Describes in vitro evaluations of toxicants, allergens and other specific food hazards Functional Foods and Beverages is an indispensable working resource for food scientists as well as researchers working in government facilities dedicated to tracking food safety.

Phenolic Compound Biochemistry

Phenolic Compound Biochemistry
Author: Wilfred Vermerris,Ralph Nicholson
Publsiher: Springer Science & Business Media
Total Pages: 276
Release: 2007-02-20
ISBN 10: 1402051646
ISBN 13: 9781402051647
Language: EN, FR, DE, ES & NL

Phenolic Compound Biochemistry Book Review:

These are just a few examples that illustrate the chemical diversity and use of phenolic compounds, the topic of ‘Phenolic Compound Biochemistry’. This book is written for researchers, instructors, advanced undergraduate students and beginning graduate students in the life sciences who wish to become more familiar with these and many other intriguing aspects of phenolic compounds. Topics covered include nomenclature, chemical properties, biosynthesis, including an up-to-date overview of the genetics controlling phenolic metabolism, isolation and characterization of phenolic compounds, phenolics used in plant defense, and the impact of phenolics on human health. The book is written in an accessible style, and assumes only basic knowledge of organic chemistry, biochemistry and cell physiology. More than 300 chemical structures and reaction schemes illustrate the text. Wilfred Vermerris is Associate Professor of Agronomy at the University of Florida Genetics Institute in Gainesville, FL. His research focuses on the genetic control of phenolic compounds that impact agro-industrial processing of crop plants. Ralph Nicholson is Professor of Botany and Plant Pathology at Purdue University in West Lafayette, IN. He is an expert on phenolic compounds involved in the plant’s defense against pathogenic fungi and bacteria.

Wild Plants Mushrooms and Nuts

Wild Plants  Mushrooms and Nuts
Author: Isabel C. F. R. Ferreira,Patricia Morales Gómez,Lillian Barros
Publsiher: John Wiley & Sons
Total Pages: 496
Release: 2017-01-17
ISBN 10: 1118944623
ISBN 13: 9781118944622
Language: EN, FR, DE, ES & NL

Wild Plants Mushrooms and Nuts Book Review:

Wild Plants, Mushrooms and Nuts: Functional Properties and Food Applications is a compendium of current and novel research on the chemistry, biochemistry, nutritional and pharmaceutical value of traditional food products, namely wild mushrooms, plants and nuts, which are becoming more relevant in diets, and are especially useful for developing novel health foods and in modern natural food therapies. Topics covered will range from their nutritional value, chemical and biochemical characterization, to their multifunctional applications as food with beneficial effects on health, though their biological and pharmacological properties (antioxidant, antibacterial, antifungal, antitumor capacity, among others).

Antioxidants in Foods and Its Applications

Antioxidants in Foods and Its Applications
Author: Emad Shalaby,Ghada Mostafa Azzam
Publsiher: BoD – Books on Demand
Total Pages: 178
Release: 2018-07-11
ISBN 10: 178923378X
ISBN 13: 9781789233780
Language: EN, FR, DE, ES & NL

Antioxidants in Foods and Its Applications Book Review:

Free radicals are atoms or molecules containing unpaired electrons. Damage occurs when the free radical encounters another molecule and seeks to find another electron to pair its unpaired electron. Free radicals can cause mutation in different biological compounds such as protein, nucleic acids, and lipids, and the damage caused by the free radicals lead to various diseases (cancer, cardiovascular disease, aging, etc.). Antioxidants are helpful in reducing and preventing damage from free radical reactions because of their ability to donate electrons, which neutralize the radical without forming another. Ascorbic acid, for example, can lose an electron to a free radical and remain stable itself by passing its unstable electron around the antioxidant molecule. Unfortunately, new data indicate that the synthetic antioxidants used in the industry could have carcinogenic effects on human cells, thus fueling an intense search for new, natural, and efficient antioxidants. Therefore, the current book discusses the role and source of antioxidant compounds in nutrition and diets. Also, the current book includes nine chapters contributed by experts around the world, and the chapters are categorized into two sections: "Antioxidant Compounds and Biological Activities" and "Natural Antioxidants and Applications."

Herbal Principles in Cosmetics

Herbal Principles in Cosmetics
Author: Bruno Burlando,Luisella Verotta,Laura Cornara,Elisa Bottini-Massa
Publsiher: CRC Press
Total Pages: 460
Release: 2010-06-23
ISBN 10: 9781439812143
ISBN 13: 1439812144
Language: EN, FR, DE, ES & NL

Herbal Principles in Cosmetics Book Review:

Interest in the molecular and mechanistic aspects of cosmetic research has grown exponentially during the past decade. Herbal Principles in Cosmetics: Properties and Mechanisms of Action critically examines the botanical, ethnopharmacological, phytochemical, and molecular aspects of botanical active ingredients used in cosmetics. Along with dermato

Application and Characterization of Surfactants

Application and Characterization of Surfactants
Author: Reza Najjar
Publsiher: BoD – Books on Demand
Total Pages: 316
Release: 2017-07-05
ISBN 10: 953513325X
ISBN 13: 9789535133254
Language: EN, FR, DE, ES & NL

Application and Characterization of Surfactants Book Review:

The surfactants are among the materials that have a significant importance in everyday life of human. The rapid growth in science and technology has opened new horizons in a very wide range, in which the surfactants play a major and vital role. Hence, the increasing number of applications as well as arising environmental issues has made this relatively old topic still a hot research theme. In the first section of this book, some of the applications of surfactants in various fields such as biology and petroleum industry, as well as their environmental effects, are described. In Section 2 some experimental techniques used for characterization of the surfactants have been discussed.

Proceedings of the 1st International Symposium on Natural Preservatives in Food Systems

Proceedings of the 1st International Symposium on Natural Preservatives in Food Systems
Author: Daphna Havkin-Frenkel,C. Frankel,Nativ Dudai
Publsiher: Unknown
Total Pages: 126
Release: 2006
ISBN 10:
ISBN 13: WISC:89095748588
Language: EN, FR, DE, ES & NL

Proceedings of the 1st International Symposium on Natural Preservatives in Food Systems Book Review:

Phytochemicals in Nutrition and Health

Phytochemicals in Nutrition and Health
Author: Mark S. Meskin,Wayne R. Bidlack,Audra J. Davies,Stanley T. Omaye
Publsiher: CRC Press
Total Pages: 224
Release: 2002-03-19
ISBN 10: 1420031694
ISBN 13: 9781420031690
Language: EN, FR, DE, ES & NL

Phytochemicals in Nutrition and Health Book Review:

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 associated with beneficial phytochemical groups. It examines new areas such as the efficacy and safety of medicinal herbs, the use of biotechnology to manipulate and enhance the phytochemical profiles of various plants, and the pharmacokinetics of phytochemicals in humans. The editors also expand discussion presented in their previous books on phytochemicals. They explore new research on phytochemicals in the Vaccinium family (cranberries, blueberries and bilberries), wine, and oilseeds, and the biological activity of Echinacea in humans. Additional chapters present new information about isothiocyanates, lycopene, carotenoids other than beta-carotene, tocotrienols, and phytoestrogens. Highlighting phytochemicals that have significant potential for promoting health or preventing disease, Phytochemicals in Nutrition and Health expands discussions of appropriate research methodologies and new technologies in this exciting field.