- ホーム
- > 洋書
- > 英文書
- > Science / Mathematics
Full Description
A bioactive compound is a type of chemical found in small amounts in plants and certain foods (such as fruits, vegetables, nuts, oils, and whole grains). Bioactive compounds have actions in the body that may promote good health. They are widely explored and investigated for their role in the prevention and treatment of various diseases, including cancer, cardiovascular disorders, and neurodegenerative disorders; thus, they are categorized as nutraceuticals. Examples of such bioactive compounds from food include lycopene, resveratrol, lignan, tannins, and indoles. Accordingly, the methods that are utilized to analyze these compounds for their identification, detection, and characterization are of great interest.
In Bioactive Compounds from Food: Benefits and Analysis, spectrophotometric, fluorometric, chromatographic, enzymatic, and electrophoretic methods that are utilized to analyze the different bioactive compounds of food are comprehensively discussed. In addition, the merits and limitations of the existing methods of analysis for bioactive compounds from food are also highlighted. Further, the benefits of these bioactive compounds on human health as anti-oxidative, anti-cancer, anti-diabetic, anti-inflammatory, anti-infective, anti-hyperlipidemic, and anti-hypertensive agents are also discussed with detailed insight and critical analysis of the contemporary research carried out in this domain.
Key Features:
Explores the world of bioactive compounds in foods
Discusses recent analysis techniques for bioactive compounds
Includes a summary of the health benefits of bioactive compounds
Provides different analysis methods involved in the identification and quantification of food bioactive compounds
This book provides in-depth information and a comprehensive discussion on the human health benefits of food bioactive compounds and the different methods of analysis involved in the identification and quantification of food bioactive compounds.
Contents
Section 1: Food Bioactive Compounds - Overview and Analytical Techniques 1. Food Bioactive Compounds - An Overview and Health Benefits. Extraction, Isolation, and Identification Techniques for Food Bioactive Compounds - Basics and Application Overview. Section 2: Classes of Food Bioactive Compounds and its Characterization 3. Terpenes and Terpenoids Present in Essential Oils: Chemical Composition and Potential Applications in Food Preservation and Agriculture 4. Phytosterols 5. Flavonoids and Polyphenols 6. Carotenoids 7. Glucosinolates 8. Glycosides, alkaloids, and glycoalkaloids 9. Capsaicinoids: Source, Active Compounds and Importance 10. Curcuminoids 11. Polyunsaturated fatty acids (PUFA): Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA) 12. Polysaccharides and Dietary Fibres 13. Nucleosides and Nucleotides as Classes of Bioactive Food Compounds 14. Bioactive Peptides 15. Vitamines Section 3: Advanced Analysis Techniques 16. Food Bioactive Compounds: Pharmacology and Advancement in Analysis
