Plant-Based Functional Foods and Phytochemicals : From Traditional Knowledge to Present Innovation book cover
1st Edition

Plant-Based Functional Foods and Phytochemicals
From Traditional Knowledge to Present Innovation

  • Available for pre-order. Item will ship after December 15, 2020
ISBN 9781771889292
December 15, 2020 Forthcoming by Apple Academic Press
356 Pages - 18 Color & 49 B/W Illustrations

SAVE ~ $37.99
was $189.95
USD $151.96

Prices & shipping based on shipping country


Book Description

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.

Table of Contents

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

View More



Megh R. Goyal, PhD, PE, is a Retired Professor in Agricultural and Biomedical Engineering from the General Engineering Department in the College of Engineering at the University of Puerto Rico–Mayaguez Campus.

Arijit Nath, PhD, is a Visiting Research and Teaching Assistant in the Department of Food Engineering, Faculty of Food Science, Szent István University, Budapest, Hungary.

Hafiz Ansar Rasul Suleria, PhD, is the McKenzie Fellow at the School of Agriculture and Food in the Faculty of Veterinary and Agricultural Science, The University of Melbourne, Australia.