Plant-Based Functional Foods and Phytochemicals

图书简介

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.

Part 1: Plant-Based Functional Foods 1. Soybean-Based Functional Foods through Microbial Fermentation: Processing and Biological Activities Arijit Nath et al. 2. Honey-Based Polyphenols: Extraction, Quantification, Bioavailability, and Biological Activities Csilla Benedek et al. 3. Tropical Herbs and Spices as Functional Foods with Antidiabetic Activities Arnia Sari Mukaromah and Fitria Susilowati Part 2: Role of Phytochemicals In Traditional Ethnomedicines 4. Value-Added Products with Bioactive Compounds from Fruit Wastes Ranjay Kumar Thakur et al. 5. Identification of Botanical and Geographical Origins of Honey-Based on Polyphenols Zsanett Bodor et al. 6. Preparation and Health Benefits of Rice Beverages from Ethnomedicinal Plants: Case Study in North-East of India Vedant Vikrom Borah, Mahua Gupta Choudhury, and Probin Phanjom Part 3: Biological Activities of Plant-Based Phytochemicals 7. Natural Phytobioactives: Let’s Eat Smart! Manisha Guha, Nilanjan Das, and Xavier Savarimuthu 8. Role of Dietary Phytochemicals in Amelioration of Arsenic-Induced Cancer: An Emerging Elixir? Nilanjan Das, Manisha Guha, and Xavier Savarimuthu Part 4: Plant-Based Phytochemicals: Extraction, Isolation, And Healthcare 9. Plant Secondary Metabolites: Commercial Extraction, Purification, and Health Benefits Tsega Y. Melesse, Tesfaye F. Bedane, and Francesco Donsì 10. Bioactive Compounds from In-Vitro Culture of Swertia chirayita (Roxb. Ex Flem.) Karsten: Identification and Quantification Rituparna Kundu Chaudhuri and Dipankar Chakraborti

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Plant-Based Functional Foods and Phytochemicals（Innovations in Plant Science for Better Health） 基于植物的功能性食品与植物化学物质：从传统知识到现代创新 营养学

Plant-Based Functional Foods and Phytochemicals（Innovations in Plant Science for Better Health）

基于植物的功能性食品与植物化学物质：从传统知识到现代创新
营养学