Among the broad groups of phytochemicals, the food products usually contain anthocyanidins, isoflavones, flavonoids, carotenoids, etc. The importance of polyphenols in human health and their existence in food products has been explained ...
Author: Deepak Kumar Verma
Publisher: CRC Press
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
This book is destined to stimulate increased interest in research regarding these compounds, their biological activities, and the application of these findings to therapeutic alternatives.
Author: Colleen Carkeet
Publisher: CRC Press
Increasing knowledge of the various protective effects of phytochemicals has sparked interest in further understanding their role in human health. Phytochemicals: Health Promotion and Therapeutic Potential is the seventh in a series representing the emerging science with respect to plant-based chemicals. Drawn from the proceedings at the Seventh International Phytochemical Conference, Phytochemicals: Health Promotion and Therapeutic Potential, the book contains chapters written by conference presenters along with those of additional invited authors whose research focuses on the biological activities and clinical outcomes associated with phytochemical consumption. The book begins with a discussion of major research that has contributed to the widespread interest in phytochemicals and health promotion. This is followed by an exploration of the beneficial effects of polyphenols in healthy aging and against a host of illnesses and disorders, including cancer, cardiovascular disease, inflammation, and ulcers. The contributors also examine various aspects of phytochemicals related to bone and brain health, obesity, and metabolic disease. The book concludes by presenting methodologies for assessing the bioavailability of carotenoids and offers additional insight into Momordica cochichinensis Spreng, a fruit not commonly known in the Western world and a rich source of lycopene and beta-carotene. While promising advancements have been made in this field, opportunities for progress still exist concerning bioavailability, efficacy, genomics, and synergistic mechanisms. This book is destined to stimulate increased interest in research regarding these compounds, their biological activities, and the application of these findings to therapeutic alternatives.
Author: Muhammad Sajid ArshadPublish On: 2021-11-10
This book provides a comprehensive overview of the importance of functional foods and antioxidants and their scavenging activity for preventing various health-related disorders.
Author: Muhammad Sajid Arshad
Publisher: BoD – Books on Demand
Category: Health & Fitness
The phytochemicals present in functional foods play a vital role in boosting immunity and promoting health. This book provides a comprehensive overview of the importance of functional foods and antioxidants and their scavenging activity for preventing various health-related disorders. This book also covers the therapeutic and medicinal potential of various bioactive compounds for a healthy lifestyle, as well as examines different products containing functional ingredients that demonstrate health-promoting potential.
Are soy isoflavones neuroprotective? Just how different is one species of Echinacea from another? Which phytochemicals will be effective as therapeutic agents in vivo?
Author: Mark S. Meskin
Publisher: CRC Press
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.
Special features: All chapters revised and updated, with new sections on choline, coenzyme Q10, L-Carnitine, lipoic acid, and other dietary factors Logically structured for quick access to informationbegins with the evidence-based benefits ...
Author: Jane Higdon
From Reviews of the First Edition: Dr. Higdonhas given the healthcare providers, especially dietitians, nurses, physicians, and researchers who seek to understand phytochemicals an authoritative yet easy to use book.-- Phytomedicine: International Journal of Phytotherapy & Phytopharmacology I highly recommend this monograph for physicians, dietitians, and other health practitioners as well as the health-aware public. It captures what you need to know in a succinct but comprehensive fashion. -- American Journal of Lifestyle Medicine Now in a completely updated second edition, An Evidence-based Approach to Dietary Phytochemicals and Other Dietary Factors is a trusted resource for all health professionals who need to interpret the explosion of information on the role of a plant-based diet in health and disease. It consolidates a wealth of scientifically accurate, peer-reviewed data on plant foods, dietary phytochemicals, and dietary supplements, and includes information on essential intake recommendations, dietary sources, nutrient and drug interactions, phytochemicals in disease prevention, possible adverse effects, and much more. Special features: All chapters revised and updated, with new sections on choline, coenzyme Q10, L-Carnitine, lipoic acid, and other dietary factors Logically structured for quick access to informationbegins with the evidence-based benefits of fruits and vegetables, legumes, nuts, whole grains, coffee, and tea; and goes on to the scientific and clinical data on individual dietary phytochemicals and classes of phytochemicals, including carotenoids, flavonoids, fiber, and more Summaries at the end of each chapter for rapid review Peer-reviewed by experts in the field, ensuring that all material is accurate and up-to-date The well-constructed appendix includes not only a quick reference to diseases and foods and where to find them in the book; but also useful tables on phytochemical-drug interactions, phytochemical-nutrient interactions, and phytochemical-rich foods; a summary of the glycemic index of dietary carbohydrates; and a comprehensive glossary of terms Concisely synthesizing a huge amount of epidemiological and clinical researchand emphasizing the importance of a phytochemical-rich diet over dietary supplements, this book is ideal for nutritionists, dieticians, nurses, and other health care professionals who need to educate patients about sound food choices. Students in graduate programs in nutrition, food science, pharmacy, and allied health fields will also find the abundance of rigorous, scientifically accurate information essential in their studies.
Author: Spyridon A. PetropoulosPublish On: 2018-11-15
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: Spyridon A. Petropoulos
Publisher: Bentham Science Publishers
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: Deutsche Forschungsgemeinschaft (DFG)Publish On: 2011-08-24
Food Res., 2009, 53: page 1303–1315. AbstractAbstract A large variety of phytochemicals commonly consumed with the human diet influence health and may contribute to the prevention of diseases. However, it is still difficult to make ...
Author: Deutsche Forschungsgemeinschaft (DFG)
Publisher: John Wiley & Sons
Providing the scientific background on the risk and safety assessment of toxicity in phytochemicals in everyday food, this monograph contains the pros and cons of 20 testing methods, with comments by the internationally acknowledged and independent DFG Senate Commission on Food Safety. Supplemented by 40 poster contributions on phytochemicals and their effects.
This is necessary for the category to mature beyond its present stage and to engage health professionals in encouraging functional food and phytochemical consumption to optimize personal and public health . Nutrition research and ...
Author: Fereidoon Shahidi
Publisher: The American Oil Chemists Society
Category: Health & Fitness
Shahidi (biochemistry, Memorial U. of Newfoundland) and Ho (food science, Rutgers U.) present a monograph from an international group of scientists that contains 37 papers discussing plant bioactives in a varied range of research areas. Specific topics include variables affecting the phytochemical contents of garlic and their health benefits, the role of flavonols and anthocyanins from fruits and vegetables in cancer prevention, and antioxidative and cytotoxic components of highbush blueberry. Annotation copyrighted by Book News, Inc., Portland, OR
Until recently, food phyto chemistry largely implied food toxicants. Food plants were familiar, but seldom the source of novel economically important compounds.
Author: Timothy Johns
Phytochemists are aware that their focus of interest is receiving attention from a wider segment of society and from a greater diversity of disciplines within the scientific community than ever before. Nonetheless, they were bemused to learn three years ago that "until recently scientists didn't even know phytochemi cals existed" (Newsweek, April 24, 1994). Changing public perception of the positive contributions of phytochemicals to human well-being has foundations in scientific advances. With popular reports emphasizing the important implica tions of phytochemicals in the daily lives of people, there is a pressing need for those working in this area to explain their diverse scientific activities to the public. Chemicals from plant foods are linked through epidemiological and ex perimental studies with reduced incidence of chronic degenerative diseases. Phytomedicines, standardized according to particular constituents, are making increasing contributions to health care. Naturally occurring constituents of plants are recognized as fundamental to the appeal, quality, and marketability of food products. In light of such developments, perceptions by phytochemists of their own discipline and its applications are expanding. Until recently, food phyto chemistry largely implied food toxicants. Food plants were familiar, but seldom the source of novel economically important compounds. Increasingly sophisti cated methods of analysis, however, have opened new opportunities for under standing the nature and functions offood constituents, and for manipulating them to improve the quality, acceptability, and value of food products.
Contributors to this volume are internationally renowned researchers who have provided a comprehensive account of the global perspectives of the issues relating to phytochemicals and health effects of dried fruits.
Author: Fereidoon Shahidi
Publisher: John Wiley & Sons
Category: Technology & Engineering
Dried fruits serve as important healthful snack items around theworld. They provide a concentrated form of fresh fruits, preparedby different drying techniques. With their unique combination oftaste/aroma, essential nutrients, fibre, and phytochemicals orbioactive compounds, dried fruits are convenient for healthy eatingand can bridge the gap between recommended intake of fruits andactual consumption. Dried fruits are nutritionally equivalent tofresh fruits, in smaller serving sizes, in the current dietaryrecommendations of various countries. Scientific evidence suggeststhat individuals who regularly consume generous amounts of driedfruits have lower rates of cardiovascular disease, obesity, varioustypes of cancer, type-2 diabetes, and other chronic diseases. Driedfruits also have the advantage of being easy to store anddistribute, available around the year, readily incorporated intoother foods and recipes, and present a healthy alternative to saltyor sugary snacks. Dried Fruits: Phytochemicals and Health Effects isdivided into three sections preceded by introductory chapters thatprovide an overview of dried fruits (their composition,phytochemicals and health applications) as well as the cancerchemopreventive effects of selected dried fruits (amla fruits orIndian gooseberries, avocados, berries, mangoes, mangosteens,persimmons, prunes, raisins, kiwi fruits, and other dried fruits).The first section covers the most popular dried berries(blackberries, blackcurrants, blueberries, cranberries, gojiberries, mulberries, raspberries, and strawberries); the secondsection discusses non-tropical dried fruits (apples, apricots,cherries, citrus fruits, figs, nectarines, peaches, pears, prunes,and raisins); and the final section addresses tropical dried fruits(açai fruits, bananas, dates, guavas, papayas, mangoes,passion fruits, and pineapples). Contributors to this volume are internationally renownedresearchers who have provided a comprehensive account of the globalperspectives of the issues relating to phytochemicals and healtheffects of dried fruits. The book will serve as a resource forthose interested in the potential application of new developmentsin dried fruits’ nutraceuticals and functional foods.Biochemists, chemists, food scientists/technologists,nutritionists, and health professionals, from academia, governmentlaboratories, and industry will benefit from this publication.Although this book is intended primarily as a reference book, italso summarises the current state of knowledge in key researchareas and contains ideas for future work. In addition, it provideseasy to read text suitable for teaching senior undergraduate andpost-graduate students.