Phytonutrients in Food From Traditional to Rational Usage 1st Edition by Seyed Mohammad Nabavi, Ipek Suntar, Davide Barreca, Haroon Khan 0128157084 9780128157084

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Product details:

ISBN-10 :  0128157084 

ISBN-13 : 9780128157084

Author:  Seyed Mohammad Nabavi, Ipek Suntar, Davide Barreca, Haroon Khan

Phytonutrients in Food: From Traditional to Rational Usage offers an overview of phytonutrients and reveals techniques related to the extraction, separation, identification and quantification of these compounds. The book focuses on the connection between the discovery and characterization of new molecules, explores new applications of well-known compounds and their relative effects for human health, analyses the processes of extraction, identification and production, and explains the protocols and precautions to avoid degradation, significant loss, or production of secondary reactions during production. Intended for researchers, product developers, nutritionists, food chemists, pharmacologists, pharmacists and students studying these topics, this book provides an invaluable reference.

Phytonutrients in Food From Traditional to Rational Usage 1st Table of contents:

Chapter One: Phytonutrients: structure-function relationship, health benefits, stability, and fate during processing
Abstract
1.1 Introduction
1.2 Structure-function relationship and health benefits
1.3 Stability of phytonutrients
1.4 Influences of the manufacturing process
1.5 Heat treatments
1.6 Pressure treatments
1.7 Desiccation, HP, and freeze-drying treatments
1.8 Conclusions and remarks
Chapter Two: Traditional uses
Abstract
2.1 Introduction
2.2 Traditional medicinal uses of common dietary plants
Chapter Three: Consumption of rich/enrich phytonutrients food and their relationship with health status of population
Abstract
3.1 Introduction
3.2 Effects of phytonutrients on the prevention and management of chronic diseases
3.3 Conclusion
Chapter Four: Disease modifying effects of phytonutrients at gene levels
Abstract
4.1 Introduction
4.2 Modification of cancer by phytonutrients
4.3 Modification of cholesterol level
4.4 Aging
4.5 Cytoprotection
4.6 Chemo-protection
4.7 Antiinflammatory and antiallergy
4.8 Conclusion
Chapter Five: Bioavailability and safety of phytonutrients
Abstract
Acknowledgments
5.1 Introduction
5.2 Bioavailability of various phytonutrients
5.3 Bioavailability determination
5.4 Factors affecting phytonutrient bioavailability
5.5 Strategies to enhance the bioavailability of phytonutrients
5.6 Safety and regulatory aspects
5.7 Conclusion and future perspectives
Chapter Six: Potential risks of phytonutrients associated with high-dose or long-term use
Abstract
6.1 Introduction
6.2 Food polyphenols, phytoestrogens, carotenoids, and glycosides
6.3 Other plant metabolites that can cause a carcinogenic effect
6.4 Vitamins and minerals
6.5 Conclusion
Chapter Seven: Nutritional and bioactive characterization of unexplored food rich in phytonutrients
Abstract
7.1 Introduction
7.2 Therapeutic potential of phytonutrients
7.3 Characterization of unexplored foods (to explore free sugars, fatty acids, fiber contents, proteins, polyphenols, antioxidants, and tocopherols)
7.4 Safety and toxicity
7.5 Conclusion
Chapter Eight: Colored phytonutrients: Role and applications in the functional foods of anthocyanins
Abstract
8.1 Introduction
8.2 Chemistry and the source of anthocyanins
8.3 Health-promoting properties
8.4 Bioavailability and pharmacological effects
8.5 Anthocyanins as a functional food
8.6 Conclusion and remarks
Chapter Nine: Development of new food products based on phytonutrients
Abstract
Acknowledgments
9.1 Introduction
9.2 Dairy products
9.3 Frozen foods
9.4 Horseradish
9.5 Ice cream and frozen desserts
9.6 Meats
9.7 Oil, butter, and fat spreads
9.8 Pickles and vinegar
9.9 Sauces
9.10 Soy foods
9.11 Jams and honeys
9.12 Ready-made meals and foods
9.13 Seafood
9.14 Soup and noodles
9.15 Yeast
9.16 Conclusion
Chapter Ten: Optimization of extraction methodologies and purification technologies to recover phytonutrients from food
Abstract
10.1 Introduction
10.2 Extraction and purification techniques for phytonutrients
10.3 Optimization strategies
10.4 Trends in phytonutrient extraction and purification
10.5 Conclusion and future prospects
Chapter Eleven: Analytical methods focused on studying phytonutrients in food
Abstract
Acknowledgments
11.1 Introduction
11.2 Gas chromatography
11.3 Liquid chromatography
11.4 Untargeted analysis

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Tags: Phytonutrients, Food, Traditional, Rational Usage, Seyed Mohammad Nabavi, Ipek Suntar, Davide Barreca, Haroon Khan