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Full Description
The potential of bioactive compounds can be unlocked through an in-depth examination of their properties in the book titled Bioactive Compounds: Identification and Characterization of their Food and Pharmacological Potential. This comprehensive volume provides an in-depth examination of the complexities of bioactive compounds, offering a meticulous exploration of their identification, characterization, and multifaceted roles in food and pharmaceutical applications.
Through comprehensive analyses and illustrative case studies, this book elucidates the intricacies of isolating and understanding bioactive compounds, highlighting their multifaceted biological activities and therapeutic potential. Readers will gain insights into the latest techniques for extracting, purifying, and analyzing these compounds, crucial for identifying them in diverse natural sources.
Each chapter elucidates the scientific principles that underpin the biological effects of bioactive compounds, also addressing practical considerations for their application in functional foods, nutraceuticals, and pharmaceutical formulations. The scope of these effects encompasses antioxidants and antimicrobials, anti-inflammatory agents, and other biological activities. This scholarly work bridges the gap between theory and application, making it an indispensable resource for researchers, academics, and professionals in the fields of food science, pharmacology, and biomedical research.
Key Features
Comprehensive Coverage: Explores bioactive compounds in depth, covering identification, characterization, and applications in food and pharmaceutical industries
Cutting-Edge Research: Integrates the latest methods for extracting, purifying, and analyzing bioactive compounds, ensuring relevance and timeliness
Practical Applications: Provides insights into developing functional foods, nutraceuticals, and pharmaceuticals with bioactive compounds, bridging theory and practice
Multidisciplinary Approach: Addresses the roles of bioactive compounds from nutritional and therapeutic perspectives, appealing to researchers and professionals across fields
Authoritative Resource: Offers a valuable reference for understanding and utilizing bioactive compounds in diverse scientific and industrial settings
Contents
About the editors
List of contributors
SECTION 1: Natural Compounds
Javed Ahamad
Chapter 2. Plants as a Source of Bioactive Compounds
Javed Ahamad
Chapter 3. Microalgae as a Source of Bioactive Compounds
Monize Bürck, Mônica Masako Nakamoto, Letícia Guerreiro Trindade, Renata Nolasco Braga Souto, Bruna Kaori Feitosa Tanaka, Ingrid Ferreira de Souza, and Anna Rafaela Cavalcante Braga
SECTION 2: Supercritical Fluid Extraction
Chapter 4. Supercritical Fluid Extraction as a Promising Technique for Agri-food Products and By-products Maicon Sérgio N. dos Santos, Lissara Polano Ody, Carolina E. Demaman Oro, Bruno Douglas Kerber, Norton M. Silveira, Rogério M. Dallago, Marcus V. Tres, and Giovani L. Zabot
Chapter 5 Last Innovations in Supercritical Fluid Extraction Processes for Metabolites Extraction from Agriculture and Agroindustrial Residues in The New Food Waste Biorefineries Context.
Daissy Lorena Restrepo Serna, Mariana Ortiz Sánchez, Sara Piedrahita Rodríguez, and Carlos Ariel Cardona Alzate
Chapter 6 Prefeasibility Analysis of Supercritical Fluid Extraction of Polyphenols from Orange as Part of Food Waste Biorefineries
Mariana Ortiz-Sánchez, Sara Piedrahita-Rodríguez, Daissy Lorena Restrepo Serna, and Carlos Ariel Cardona Alzate
SECTION 3: Essential Oils
Chapter 7. Application of Essential Oils in Food Industry: Challenges and Innovation
K. Saeed, I. Pasha, M. F. J. Chughtai, Z. Ali, H. Bukhari, and M. Zuhair
Chapter 8. Application of Essential Oil Nanoemulsions in Food Preservation
Mohammad Aslam, Georgeos Deeb, Mohd. Amir Mirza, Javed Ahmad, and Leo M.L. Nollet
Chapter 9. Traditional Knowledge and the Development of Botanical Bioactive Compounds in Brazil for the Control of Aedes aegypti
Paula Maria Correa de Oliveira, João Paulo Barreto Sousa, Lorena C. Albernaz, Ellem Suane Ferreira Alves, Laila Salmen Espindola, and Márlia Coelho-Ferreira
Chapter 10. Essential Oil from Medicinal and Food Plants, a Pharmacological Approach
Devyani Rajput, Rakhi Khabiya, Akanksha Dwivedi, Vishal Soni, Priyanka Soni
SECTION 4: Fixed Oils
Chapter 11. Carotenoid-Rich Vegetable Oils of Palm trees from the Amazonia and Their Potential Food Applications
Fernanda Wariss Figueiredo Bezerra, Marielba de Los Angeles Rodriguez Salazar, Marcilene Paiva da Silva, Saulo Edgar Gomes de Souza, Elivaldo Nunes Modesto Junior, Luiza Helena Da Silva Martins, and Renan Campos Chisté
Chapter 12. Oilseeds from a Brazilian Semi-Arid Region: Edible Potential Regarding the Mineral Composition
I. M. C. Almeida, M. T. Oliva-Teles, R. C. Alves, J. Santos, R. S. Pinho, S. I. Silva, C. Delerue-Matos, and M. B. P. P. Oliveira
Chapter 13. The Amazon's Andiroba oil: Overview on Characterization, Pharmacology Properties and Clinical Effects
Deiweson Souza-Monteiro, Cristian Kallahan Silva Chagas, Vinicius Ruan Neves dos Santos, and Rafael Rodrigues Lima
SECTION 5: Oil Resins
Chapter 14. Copaifera of the Neotropics: A Review of the Phytochemistry and Pharmacology
Rafaela da Trinidade, Joyce Kelly da Silva, and William N. Setzer
Chapter 15. Oil resin: Characterization, chemical compositions, food applications, and biological activities
Karyme do Socorro de Souza Vilhena, Leonardo Souza da Costa, Anderson de Santana Botelho, Oberdan Oliveira Ferreira, and Fábio José Bonfim Cardoso
SECTION 6: Polar compounds and Functional Foods
Chapter 16. Advances in Pharmacological Activities of Terpenoids
Wenqiang Yang, Xu Chen , Yanli Li, Shaofen Guo, Zhen Wang, and Xiuling Yu
Chapter 17. Food Alkaloids Advances, Trends, Applications, and Safety
Ingryd Rodrigues Martins, Fernanda Warris Figueiredo Bezerra, Julia Helena da Silva Martins, Andrea Komesu, Johnatt Allan Rocha de Oliveira, and Luiza Helena da Silva Martins
Chapter 18. New Food Flavonoids and Their Pharmacological Properties
Magally Araújo Gonçalves, Ingryd Rodrigues Martins , Jonilson de Melo e Silva
Julia Helena da Silva Martins, Andrea Komesu, Johnatt Allan Rocha de Oliveira, and Luiza Helena da Silva Martins
Chapter 19. Açaí - More Than a Traditional Food in the Amazon. A Functional Food and a Promising Raw Material for Pharmaceutical Innovation
Leonardo Oliveira Bittencourt, Felipe Oliveira Nunes, Vinícius Ruan Neves dos Santos, Wallacy Watson Pereira Melo, Kátia Lamarão-Vieira, Hervé Rogez, and Rafael Rodrigues Lima
SECTION 7: Phenolic Compounds
Chapter 20. Utilisation of Resin by Bees and its Antibacterial Properties
Showket Ahmad Dar, Ammar AL-Farga, Ayah T. Abdullah Al-Kilani, Kounser Javeed, Wajid Hasan, Yendrembam K. Devi, Naveena Nazim, Dev Karan Bairwa, Kangjam Bumpy, I Yimjenjang Longkumer, Syed Naseem Zaffar, and Rizwan Rashid
Chapter 21. Role of Phenolic Compounds in Plants and Their Pharmacological Properties
Showket Ahmad Dar, Ebtesam A. GASHASH, Ahmed M.El. Taher, Ayah T. Abdullah Al-Kilani, Kounser Javeed, Wajid Hasan, Yendrembam K. Devi, Naveena Nazim, Ammar AL-Farga, Kangjam Bumpy, I Yimjenjang Longkumer, Dev Karan Bairwa, Syed Naseem Zaffar, and Rizwan Rashid
Chapter 22. The Biosynthesis of Lignin and Its Role in Drug/Gene Delivery and Tissue Engineering Applications
Showket Ahmad Dar; Mohmmad Al-Salem, Ebtesam A. GASHASH, Ahmed M.El. Taher, Magdy A. OMAR, Hany S.Abd El-Raouf, Ayah T. Abdullah Al-Kilani, Kounser Javeed, Wajid Hasan, Yendrembam K. Devi, Naveena Nazim, Ammar AL-Farga, Kangjam Bumpy, I Yimjenjang Longkumer, Dev Karan Bairwa, Syed Naseem Zaffar G, Rizwan Rashid
