Plant-Based Functional Foods and Phytochemicals
From Traditional Knowledge to Present Innovation
- Available for pre-order. Item will ship after December 15, 2020
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
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.