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Bio-Nanotechnology: A Revolution in Food, Biomedical and Health Sciences (Hui: Food Science and Technology #11)
by Manashi Bagchi Hiroyoshi Moriyama Fereidoon ShahidiBio-nanotechnology is the key functional technology of the 21st century. It is a fusion of biology and nanotechnology based on the principles and chemical pathways of living organisms, and refers to the functional applications of biomolecules in nanotechnology. It encompasses the study, creation, and illumination of the connections between structural molecular biology, nutrition and nanotechnology, since the development of techniques of nanotechnology might be guided by studying the structure and function of the natural nano-molecules found in living cells. Biology offers a window into the most sophisticated collection of functional nanostructures that exists. This book is a comprehensive review of the state of the art in bio-nanotechnology with an emphasis on the diverse applications in food and nutrition sciences, biomedicine, agriculture and other fields. It describes in detail the currently available methods and contains numerous references to the primary literature, making this the perfect “field guide” for scientists who want to explore the fascinating world of bio-nanotechnology. Safety issues regarding these new technologies are examined in detail. The book is divided into nine sections – an introductory section, plus: Nanotechnology in nutrition and medicine Nanotechnology, health and food technology applications Nanotechnology and other versatile applications Nanomaterial manufacturing Applications of microscopy and magnetic resonance in nanotechnology Applications in enhancing bioavailability and controlling pathogens Safety, toxicology and regulatory aspects Future directions of bio-nanotechnology The book will be of interest to a diverse range of readers in industry, research and academia, including biologists, biochemists, food scientists, nutritionists and health professionals.
Bio-Nanotechnology: A Revolution in Food, Biomedical and Health Sciences (Hui: Food Science and Technology)
by Manashi Bagchi Hiroyoshi Moriyama Fereidoon ShahidiBio-nanotechnology is the key functional technology of the 21st century. It is a fusion of biology and nanotechnology based on the principles and chemical pathways of living organisms, and refers to the functional applications of biomolecules in nanotechnology. It encompasses the study, creation, and illumination of the connections between structural molecular biology, nutrition and nanotechnology, since the development of techniques of nanotechnology might be guided by studying the structure and function of the natural nano-molecules found in living cells. Biology offers a window into the most sophisticated collection of functional nanostructures that exists. This book is a comprehensive review of the state of the art in bio-nanotechnology with an emphasis on the diverse applications in food and nutrition sciences, biomedicine, agriculture and other fields. It describes in detail the currently available methods and contains numerous references to the primary literature, making this the perfect “field guide” for scientists who want to explore the fascinating world of bio-nanotechnology. Safety issues regarding these new technologies are examined in detail. The book is divided into nine sections – an introductory section, plus: Nanotechnology in nutrition and medicine Nanotechnology, health and food technology applications Nanotechnology and other versatile applications Nanomaterial manufacturing Applications of microscopy and magnetic resonance in nanotechnology Applications in enhancing bioavailability and controlling pathogens Safety, toxicology and regulatory aspects Future directions of bio-nanotechnology The book will be of interest to a diverse range of readers in industry, research and academia, including biologists, biochemists, food scientists, nutritionists and health professionals.
Bio-synthetic Polymer Conjugates (Advances in Polymer Science #253)
by Helmut SchlaadPolypeptide-Polymer Conjugates, by Henning Menzel Chemical Strategies for the Synthesis of Protein-Polymer Conjugates, by Björn Jung and Patrick Theato Glycopolymer Conjugates, by Ahmed M. Eissa and Neil R. Cameron DNA-Polymer Conjugates: From Synthesis, Through Complex Formation and Self-assembly to Applications, by Dawid Kedracki, Ilyès Safir, Nidhi Gour, Kien Xuan Ngo and Corinne Vebert-Nardin Synthesis of Terpene-Based Polymers, by Junpeng Zhao and Helmut Schlaad
Bio-valorization of Waste: Trends and Perspectives (Environmental and Microbial Biotechnology)
by Shachi Shah V. Venkatramanan Ram PrasadThis book explores the concept and methods of waste management with a new approach of biological valorization. Waste valorization is a process that aims to reduce, reuse, and recycle the waste into usable, value-added, and environmental benign raw materials which can be a source of energy. The book brings together comprehensive information to assert that waste can be converted into a resource or a raw material for value addition. Waste valorization imbibes the natural recycling principles of zero waste, loop closing, and underlines the importance of sustainable and environmentally friendly alternatives. Drawing upon research and examples from around the world, the book is offering an up-to-date account, and insight into the contours of waste valorization principles, biovalorization technologies for diverse group of wastes including agricultural, municipal, and industrial waste. It further discusses the emerging paradigms of waste valorization, waste biorefineries, valorization technologies for energy, biofuel, and biochemical production. The book meets the growing global needs for a comprehensive and holistic outlook on waste management. It is of interest to teachers, researchers, scientists, capacity builders and policymakers. Also, the book serves as additional reading material for undergraduate and graduate students of biotechnology and environmental sciences.
Bioaccessibility and Digestibility of Lipids from Food
by Myriam M.-L. Grundy Peter J. WildeThe structure of a food influences the way it is transformed during processing and digestion. This in turn has an impact on nutrient bioaccessibility (release) and digestibility, and subsequently on the physiological response and health of the individual who consumes that food. Although evidence exists on the health benefits associated with the inclusion of certain lipid-rich foods (e.g. nuts, dairy products and fish) in the diet, the mechanisms that explain the physiological effects and the long-term benefits are not well understood. Lipids in themselves have many beneficial health effects: they are a source of energy and essential fatty acids, they are structural components of cell membranes, they are required to solubilise fat soluble compounds, and they serve as precursors of hormones. In addition, the overall structure of the food containing the lipids plays a crucial role in determining health benefits, notably by influencing lipid bioaccessibility and digestibility. Bioaccessibility and digestibility of lipids from food uniquely focuses on the physico-chemical properties of lipids and lipid rich food, as well as the subsequent effects on human health. Chapters from experts in food digestion examine food structure at both the macro- and micro- levels, covering lipids from plant and animal food products. The editors have developed the book for dietitians, nutritionists, and food scientists. Clinicians and other health professionals, educators in nutrition, and others working in the food industry will also find the material relevant.
BIOACTIVE ANALYTES, Including CNS Drugs, Peptides, and Enantiomers: (pdf) (Methodological Surveys in Biochemistry and Analysis #16 A)
by E. Reid Bryan Scales I. D. Wilson
Bioactive Carbohydrate Polymers (Proceedings of the Phytochemical Society of Europe #44)
by Berit S. PaulsenBioactive Carbohydrate Polymers is probably the first book dealing with the latest in the field of polysaccharides and related products and their biological activities, especially the immunological effects. The different chapters describe the structure and bioactivity of polysaccharides from plants used in traditional medicine in different parts of the world, especially China, Japan and Europe. The focus of the book is on immunologically active plant and seaweed polysaccharides, pharmacological activities of sulphated polysaccharides of animal and seaweed origin, and on possible activities of polysaccharides in our food. Methods for isolation and characterisation of the polymers with chemical and enzymatic methods is covered, as well as discussions on the different biological test-systems and the information they provide. This book will be useful to scientists and postgraduate students working with polysaccharides and their possible uses, and should be of interest for people working in the areas of chemistry, biology, pharmacy and medicine.
Bioactive Ceramides in Health and Disease: Intertwined Roles of Enigmatic Lipids (Advances in Experimental Medicine and Biology #1159)
by Johnny StibanThis book is about the various roles of bioactive ceramides and other sphingolipids in cellular biology. The enigmatic biophysical and biochemical properties of ceramides and their propensity to influence membranes whether as rafts or protein-permeable channels are heavily discussed. Metabolism of ceramides and their metabolites is also focused with ceramide synthase family of proteins being a target of extensive review. Ceramide 1-phosphate and other sphingolipids are also presented in cellular physiology and pathophysiology. Prokaryotic origins of mitochondria at the level of membranes and the occurrence of apoptosis in bacteria are presented. Many aspects of ceramide and sphingolipid biology are addressed in this book. Its focus is the metabolism of ceramide in normal and diseased states and the biophysical and biochemical mechanisms governing the bioactivity of these molecules. Sphingolipid research has surged over the past thirty years and this book gathers the recent findings of various aspects of sphingolipid biochemistry. World-renowned scientists from the field of lipid biology, specifically sphingolipid biochemistry, were gathered to write this book. Scholars from most continents of the globe committed to write diligently about their expertise and the newest findings in the relevant fields. This book came to fruition after almost a year and a half of laborious preparation and diligent writings. This book is targeted to the experienced reader who is looking to read about the various aspects of bioactive ceramide signaling, as well as to the newcomer into the field, as the topics are explained in concise yet very informative manner. The authors and editor wish all readers a pleasant time reading this volume, and are adamant that this book will meet all expectations.
Bioactive Components: A Sustainable System for Good Health and Well-Being
by Monika Thakur Tarun BelwalThis book compiles updated information about the role and health benefits of various bioactives in food. Different chapters are contributed by academicians, food scientists, technologists, and medical practitioners. The book addresses both theoretical and applied aspects of bioactive components and provides exhaustive knowledge about bioactive components. It comprises 27 chapters organized into 4 major sections covering topics in food science and technology, functional foods, and nutraceuticals. It provides perspectives for innovation, sources, applications, and sustainability in bioactive component research. The first section starts with introduction of bioactive components consisting of seven different chapters primarily focusing on the bioactive components and their sources with respective health benefits. The second section, comprising five different chapters, deals with different technological trends, regulations, and safety aspects of bioactive components. With eight chapters, the third section covers the role of bioactive components in human health and the role of functional foods in combating various health-related issues. The fourth section reviews functional foods through six chapters that cover the use of bioactive components in various food products. The book will prove useful to advanced food technology graduate and undergraduate students and research scholars, practicing food technologists in food and related industries, entrepreneurs, food-pharma researchers, and other scientists seeking information about smart and sustainable processes as well as information needed to design and develop these processes.
Bioactive Components in Milk and Dairy Products
by Young W. ParkAlthough bioactive compounds in milk and dairy products have been extensively studied during the last few decades – especially in human and bovine milks and some dairy products – very few publications on this topic are available, especially in other dairy species’ milk and their processed dairy products. Also, little is available in the areas of bioactive and nutraceutical compounds in bovine and human milks, while books on other mammalian species are non-existent. Bioactive Components in Milk and Dairy Products extensively covers the bioactive components in milk and dairy products of many dairy species, including cows, goats, buffalo, sheep, horse, camel, and other minor species. Park has assembled a group of internationally reputed scientists in the forefront of functional milk and dairy products, food science and technology as contributors to this unique book. Coverage for each of the various dairy species includes: bioactive proteins and peptides; bioactive lipid components; oligosaccharides; growth factors; and other minor bioactive compounds, such as minerals, vitamins, hormones and nucleotides, etc. Bioactive components are discussed for manufactured dairy products, such as caseins, caseinates, and cheeses; yogurt products; koumiss and kefir; and whey products. Aimed at food scientists, food technologists, dairy manufacturers, nutritionists, nutraceutical and functional foods specialists, allergy specialists, biotechnologists, medical and health professionals, and upper level students and faculty in dairy and food sciences and nutrition, Bioactive Components in Milk and Dairy Products is an important resource for those who are seeking nutritional, health, and therapeutic values or product technology information on milk and dairy products from the dairy cow and speciesbeyond. Areas featured are: Unique coverage of bioactive compounds in milks of the dairy cow and minor species, including goat, sheep, buffalo, camel, and mare Identifies bioactive components and their analytical isolation methods in manufactured dairy products, such as caseins, caseinates, and cheeses; yogurt products; koumiss and kefir; and whey products Essential for professionals as well as biotechnology researchers specializing in functional foods, nutraceuticals, probiotics, and prebiotics Contributed chapters from a team of world-renowned expert scientists
Bioactive Components of Milk (Advances in Experimental Medicine and Biology #606)
by Zsuzsanna BoszeDairy foods have huge potential concerning functional foods. Therefore, there is a tremendous amount of interest in value-added milk products and the identification of components in food which have health benefits. This book provides an overview of these derived components and their diverse activities including: the stimulation of beneficial microflora, alerting the immune system to the presence of potential pathogens and allergens, binding and eliminating toxins, etc.
Bioactive Compounds and Nutraceuticals from Dairy, Marine, and Nonconventional Sources: Extraction Technology, Analytical Techniques, and Potential Health Prospects
by Parmjit S. Panesar Charanjit S. RiarThis new volume begins with an overview of bioactive compounds and nutraceuticals along with explanations of their chemical characteristics, profile, and physicochemical aspects. The volume discusses the extraction technologies of active ingredients and the analytical techniques of qualitative and qualitative analysis along with the profiling of functional compounds and nutraceuticals. The volume gives detailed descriptions of the techniques for extraction, isolation, and characterization of active ingredients from food preparations.The volume also discusses important bioactive compounds and nutraceuticals specifically from milk and dairy products as well as from marine algae and seaweeds. From there, the volume explores bioactive compounds and nutraceuticals from nonconventional sources, such as from spices and condiments, and from microbial sources.This volume is the companion volume to the book Bioactive Compounds and Nutraceuticals from Plant Sources: Extraction Technology, Analytical Techniques, and Potential Health Prospects by the same editors.
Bioactive Compounds and Nutraceuticals from Dairy, Marine, and Nonconventional Sources: Extraction Technology, Analytical Techniques, and Potential Health Prospects
This new volume begins with an overview of bioactive compounds and nutraceuticals along with explanations of their chemical characteristics, profile, and physicochemical aspects. The volume discusses the extraction technologies of active ingredients and the analytical techniques of qualitative and qualitative analysis along with the profiling of functional compounds and nutraceuticals. The volume gives detailed descriptions of the techniques for extraction, isolation, and characterization of active ingredients from food preparations.The volume also discusses important bioactive compounds and nutraceuticals specifically from milk and dairy products as well as from marine algae and seaweeds. From there, the volume explores bioactive compounds and nutraceuticals from nonconventional sources, such as from spices and condiments, and from microbial sources.This volume is the companion volume to the book Bioactive Compounds and Nutraceuticals from Plant Sources: Extraction Technology, Analytical Techniques, and Potential Health Prospects by the same editors.
Bioactive Compounds and Nutraceuticals from Plant Sources: Extraction Technology, Analytical Techniques, and Potential Health Prospects
by Parmjit S. Panesar Charanjit S. RiarThis new volume focuses on the technology of bioactive compounds and nutraceuticals from fruit and vegetable sources, from cereal grain sources, and from cereal processing by-products. The chapters look at the extraction technologies, analytical techniques, and potential health prospects specifically from fruits and vegetables sources. They cover plants such plantation crops, roots, and tubers, as well as fruit and vegetable processing byproducts. They also consider bioactive compounds and nutraceuticals from major and minor cereal grain sources and from cereal processing byproducts.This new book provides valuable insight for food technologists and those in related areas of research. Bioactive Compounds and Nutraceuticals from Plant Sources: Extraction Technology, Analytical Techniques, and Potential Health Prospects is the companion volume to Bioactive Compounds and Nutraceuticals from Dairy, Marine, and Nonconventional Sources: Extraction Technology, Analytical Techniques, and Potential Health Prospects by the same editors.
Bioactive Compounds and Nutraceuticals from Plant Sources: Extraction Technology, Analytical Techniques, and Potential Health Prospects
This new volume focuses on the technology of bioactive compounds and nutraceuticals from fruit and vegetable sources, from cereal grain sources, and from cereal processing by-products. The chapters look at the extraction technologies, analytical techniques, and potential health prospects specifically from fruits and vegetables sources. They cover plants such plantation crops, roots, and tubers, as well as fruit and vegetable processing byproducts. They also consider bioactive compounds and nutraceuticals from major and minor cereal grain sources and from cereal processing byproducts.This new book provides valuable insight for food technologists and those in related areas of research. Bioactive Compounds and Nutraceuticals from Plant Sources: Extraction Technology, Analytical Techniques, and Potential Health Prospects is the companion volume to Bioactive Compounds and Nutraceuticals from Dairy, Marine, and Nonconventional Sources: Extraction Technology, Analytical Techniques, and Potential Health Prospects by the same editors.
Bioactive Compounds from Food: Benefits and Analysis (ISSN)
by Javed Ahmad Nollet, Leo M. L.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.
Bioactive Compounds from Food: Benefits and Analysis (ISSN)
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.
Bioactive Compounds from Marine Foods: Plant and Animal Sources (Institute of Food Technologists Series #64)
by Blanca Hernandez-Ledesma Miguel HerreroPart of the IFT Press series, this book reviews the myriad published information on bioactive components derived from marine foods, enabling researchers and product developers to select appropriate functional ingredients for new products. Chapters cover foods and food ingredients from both animal and plant marine sources, focusing on those which demonstrate biological properties and whose constituent compounds have been isolated and identified as potentially active. This book further addresses the biological activities of PUFAs (Polyunsaturated fatty acids), oils, phospholipids, proteins and peptides, fibres, carbohydrates, chitosans, vitamins and minerals, fucoxantin, polyphenols, phytosterols, taurine, amongst others. These components, found in a variety of marine-derived foods, have been demonstrated to have preventative properties with regard to hypertension, oxidative stress, inflammation, cardiovascular diseases, cancer and other human diseases. Extraction methods and analysis techniques are also addressed. Intended for food scientists, food technologists and food engineers in academia, industry and government, this book reviews the substantial quantity of current research in this fast-moving and commercially valuable sector of food and nutrition science.
Bioactive Compounds from Marine Foods: Plant and Animal Sources (Institute of Food Technologists Series)
by Miguel Herrero Blanca Hernández-LedesmaPart of the IFT Press series, this book reviews the myriad published information on bioactive components derived from marine foods, enabling researchers and product developers to select appropriate functional ingredients for new products. Chapters cover foods and food ingredients from both animal and plant marine sources, focusing on those which demonstrate biological properties and whose constituent compounds have been isolated and identified as potentially active. This book further addresses the biological activities of PUFAs (Polyunsaturated fatty acids), oils, phospholipids, proteins and peptides, fibres, carbohydrates, chitosans, vitamins and minerals, fucoxantin, polyphenols, phytosterols, taurine, amongst others. These components, found in a variety of marine-derived foods, have been demonstrated to have preventative properties with regard to hypertension, oxidative stress, inflammation, cardiovascular diseases, cancer and other human diseases. Extraction methods and analysis techniques are also addressed. Intended for food scientists, food technologists and food engineers in academia, industry and government, this book reviews the substantial quantity of current research in this fast-moving and commercially valuable sector of food and nutrition science.
Bioactive Compounds from Multifarious Natural Foods for Human Health: Foods and Medicinal Plants (Innovations in Plant Science for Better Health)
by Megh R. Goyal Hafiz Ansar Rasul Suleria Huma Bader Ul AinDivided into two sections, the volume first examines health claims of food-based bioactive compounds, which are extra-nutritional constituents that typically occur in small quantities in foods. This section lays out the concepts of extraction of food-based bioactive molecules, along with both conventional and modernized extraction techniques. The book goes to present new research on health claims of bioactive compounds from medicinal plants, their importance, and health perspectives. Both sections cover the various pharmacological and therapeutic aspects of bioactive compounds, along with their methods of extraction, their phytochemistry, their pharmacological and biological activities, their medicinal properties, and their applications for disease management and prevention. This volume sheds new light on the potential of natural and plant-based foods for human health from different technological aspects, contributing to the ocean of knowledge on food science and technology.
Bioactive Compounds from Multifarious Natural Foods for Human Health: Foods and Medicinal Plants (Innovations in Plant Science for Better Health)
by Hafiz Ansar Rasul SuleriaDivided into two sections, the volume first examines health claims of food-based bioactive compounds, which are extra-nutritional constituents that typically occur in small quantities in foods. This section lays out the concepts of extraction of food-based bioactive molecules, along with both conventional and modernized extraction techniques. The book goes to present new research on health claims of bioactive compounds from medicinal plants, their importance, and health perspectives. Both sections cover the various pharmacological and therapeutic aspects of bioactive compounds, along with their methods of extraction, their phytochemistry, their pharmacological and biological activities, their medicinal properties, and their applications for disease management and prevention. This volume sheds new light on the potential of natural and plant-based foods for human health from different technological aspects, contributing to the ocean of knowledge on food science and technology.
Bioactive Compounds from Plant Origin: Extraction, Applications, and Potential Health Benefits (Innovations in Plant Science for Better Health)
by Hafiz Ansar Rasul Suleria Colin BarrowThis new volume explores the importance of phytochemicals from plants in therapeutics, focusing on the extraction of bioactive compounds and their applications in human health. Natural products and their bioactive compounds are increasingly utilized in preventive and therapeutic medication as well as for the production of pharmaceutical supplements and, more recently, as food additives to increase the functionality of foods.The first section of the volume describes recent advances in the extraction of bioactive compounds from various sources. It looks at advanced extraction techniques such as enzyme-assisted, microwave-assisted, ultrasound-assisted, pressurized liquid extraction, and supercritical extraction techniques. Part 2, on bioactive compounds and health claims, covers the roles of different bioactive compounds and their health-promoting potential for lifestyle diseases. This section explains the botany, physical characteristics, uniqueness, uses, distribution, importance, phytochemistry, bioactivities, and future trends of different functional foods.
Bioactive Compounds from Plant Origin: Extraction, Applications, and Potential Health Benefits (Innovations in Plant Science for Better Health)
by Hafiz Ansar Rasul Suleria Colin BarrowThis new volume explores the importance of phytochemicals from plants in therapeutics, focusing on the extraction of bioactive compounds and their applications in human health. Natural products and their bioactive compounds are increasingly utilized in preventive and therapeutic medication as well as for the production of pharmaceutical supplements and, more recently, as food additives to increase the functionality of foods.The first section of the volume describes recent advances in the extraction of bioactive compounds from various sources. It looks at advanced extraction techniques such as enzyme-assisted, microwave-assisted, ultrasound-assisted, pressurized liquid extraction, and supercritical extraction techniques. Part 2, on bioactive compounds and health claims, covers the roles of different bioactive compounds and their health-promoting potential for lifestyle diseases. This section explains the botany, physical characteristics, uniqueness, uses, distribution, importance, phytochemistry, bioactivities, and future trends of different functional foods.
Bioactive Compounds in Agricultural Soils
by Lech Wojciech SzajdakThis volume looks at the impact that different cropping systems and tillage have on soil’s biologically active substances. It considers how phytotoxins accumulate and can inhibit the development of cultivated plants. Coverage explores the continuous cropping of rye, crop rotation, no tillage, and conventional tillage. It offers a comprehensive, comparative approach to allelopathic plant-soil interactions.The authors focus on free and bounded biologically active substances such as amino acids, auxins, humic and fulvic acids, transient radicals, and enzymes in light sand soils fertilized with different mineral and organic fertilizers.The chapters address fundamental questions relevant to the environmental challenges we face today and will deal with in the future. The results involve asking basic questions motivated by soil's chemical and biochemical processes. The answers will lead to the improvement of the quality of soil’s organic matter, which, in turn, can lead to increased crop yields.Readers will come to understand the relationship between ecological processes and environmental change on individual levels of biocomplexity as well as on systems in their entirety. The title is ideal for students and teachers for laboratory practical classes. Soil scientists, biochemists, chemists, plant ecophysiologists, “Natural Products” organic chemists, and other environmental scientists and specialists will also find it useful.
Bioactive Compounds in Foods
by John Gilbert Hamide 350 EnyuvaInherent toxicants and processing contaminants are both non-essential, bioactive substances whose levels in foods can be difficult to control. This volume covers both types of compound for the first time, examining their beneficial as well as their undesirable effects in the human diet. Chapters have been written as individually comprehensive reviews, and topics have been selected to illustrate recent scientific advances in understanding of the occurrence and mechanism of formation, exposure/risk assessment and developments in the underpinning analytical methodology. A wide range of contaminants are examined in detail, including pyrrolizidine alkaloids, glucosinolates, phycotoxins, and mycotoxins. Several process contaminants (eg acrylamide and furan), which are relatively new but which have a rapidly growing literature, are also covered. The book provides a practical reference for a wide range of experts: specialist toxicologists (chemists and food chemists), hygienists, government officials and anyone who needs to be aware of the main issues concerning toxicants and process contaminants in food. It will also be a valuable introduction to the subject for post-graduate students.