Recent Frontiers of Phytochemicals: Applications in Food, Pharmacy, Cosmetics and Biotechnology - Tapa blanda

Acerca de los autores

Siddhartha Pati received his PhD degree in Science (Biotechnology) from Fakir Mohan University, India. Dr. Pati has 9+ years of experience working as a researcher at Fakir Mohan University, University Malaysia Terengganu, Khallikote University in the areas of natural product, Food science, Biopolymer etc. His international experience includes various programs, contributions and participation in different countries for study on Biotechnology, Marine Bioprospecting, Food Science, Biodiversity conservation. He has handled 5 research grants and with 50+ publications with vast Industry academic linkages. Dr. Siddhartha Pati working as a Director of NatNov Bioscience Private Limited in India.

Dr. Tanmay Sarkar is currently working as a Lecturer in the Government of West Bengal. With 9 years of experience in both teaching and research, his areas of interest include bioactive components from natural sources, ethnic foods, mathematical modeling, and phytochemicals. He is an editor for several SCI, SCIE, and Scopus- indexed journals and has edited numerous books with Elsevier and Springer.

De la contraportada

Phytochemicals have been present in human diet and life since the birth of mankind, including the consuming of plant foods and the application of herbal treatments. This coevolutionary interaction of plants and people has resulted in humans' reliance on food and medicinal plants as sources of macronutrients, micronutrients, and bioactive phytochemicals. Phytochemicals can be used as adjuvant agents and sensitizers in traditional antibiotic and anticancer therapy, reducing the potential of selecting resistant microbial strains and cancer cells. Recent Frontiers of Phytochemicals addresses the many processes of potential phytochemical evaluation of known sources, with a focus on phytochemical and pharmacological evaluations, and computational research into the structures and pharmacological mechanisms of natural products and their applications in medicine, food and biotech.