Plant-Based Functional Foods and Phytochemicals
From Traditional Knowledge to Present Innovation
Series: Innovations in Plant Science for Better Health;
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74 396 Ft
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Product details:
- Edition number 1
- Publisher Apple Academic Press
- Date of Publication 30 March 2021
- ISBN 9781771889292
- Binding Hardback
- No. of pages380 pages
- Size 234x156 mm
- Weight 861 g
- Language English
- Illustrations 50 Illustrations, black & white; 21 Illustrations, color; 18 Tables, black & white 191
Categories
Short description:
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.
MoreLong description:
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.
MoreTable of Contents:
Part 1: Plant-Based Functional Foods 1. Soybean-Based Functional Foods through Microbial Fermentation: Processing and Biological Activities 2. Honey-Based Polyphenols: Extraction, Quantification, Bioavailability, and Biological Activities 3. Tropical Herbs and Spices as Functional Foods with Antidiabetic Activities Part 2: Role of Phytochemicals In Traditional Ethnomedicines 4. Value-Added Products with Bioactive Compounds from Fruit Wastes 5. Identification of Botanical and Geographical Origins of Honey-Based on Polyphenols 6. Preparation and Health Benefits of Rice Beverages from Ethnomedicinal Plants: Case Study in North-East of India Part 3: Biological Activities of Plant-Based Phytochemicals 7. Natural Phytobioactives: Let?s Eat Smart! 8. Role of Dietary Phytochemicals in Amelioration of Arsenic-Induced Cancer: An Emerging Elixir? Part 4: Plant-Based Phytochemicals: Extraction, Isolation, and Healthcare 9. Plant Secondary Metabolites: Commercial Extraction, Purification, and Health Benefits 10. Bioactive Compounds from In-Vitro Culture of Swertia chirayita (Roxb. Ex Flem.) Karsten: Identification and Quantification
More
Plant-Based Functional Foods and Phytochemicals: From Traditional Knowledge to Present Innovation
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