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Sinopsis
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.
"Sinopsis" puede pertenecer a otra edición de este libro.
Acerca del autor
Leo M. L. Nollet earned an MS (1973) and PhD (1978) in biology from the Katholieke Universiteit Leuven, Belgium. He is an editor and associate editor of numerous books. He is an editor and associate editor of numerous books. He edited for M. Dekker, New York―now CRC Press of Taylor & Francis Publishing Group―the first, second, and third editions of Food Analysis by HPLC and Handbook of Food Analysis.
Dr. Javed Ahmad (ORCID iD: 0000-0002-7025-751X) is an Associate Professor at College of Pharmacy, Najran University, Saudi Arabia. He received his Doctorate degree in pharmaceutical sciences from School of Pharmaceutical Education and Research, Jamia Hamdard, New Delhi (India). He is a recipient of CSIR-Senior Research Fellowship and International Travel Award from Department of Science & Technology, Govt. of India during his Ph.D. After his Ph.D, he joined NIPER Raebareli, an autonomous institute of Department of Pharmaceuticals, Govt. of India as a faculty position. He has published more than 125 high quality research and review articles in peer-reviewed journals of international repute
De la contraportada
This book provides in-depth information and a comprehensive discussion on human health benefits of food bioactive compounds and different methods of analysis involved in identification and quantification of food bioactive compounds.
"Sobre este título" puede pertenecer a otra edición de este libro.
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Bioactive Compounds from Food: Benefits and Analysis (Food Analysis & Properties)
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Bioactive Compounds from Food
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Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Leo M. L. Nollet earned an MS (1973) and PhD (1978) in biology from the Katholieke Universiteit Leuven, Belgium. He is an editor and associate editor of numerous books. He is an editor and associate editor of numerous books. He edited for M. Dekke. Nº de ref. del artículo: 1368213464
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Bioactive Compounds from Food : Benefits and Analysis
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Bioactive Compounds from Food: Benefits and Analysis
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H N H International Limited, 2024
ISBN 10: 103246707X
ISBN 13: 9781032467078
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Bioactive Compounds from Food
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Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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. 312 pp. Englisch. Nº de ref. del artículo: 9781032467078
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Bioactive Compounds from Food: Benefits and Analysis
Publicado por
H N H International Limited, 2024
ISBN 10: 103246707X
ISBN 13: 9781032467078
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