Plant-based functional foods and phytochemicals : from traditional knowledge to present innovation
Author(s)
Bibliographic Information
Plant-based functional foods and phytochemicals : from traditional knowledge to present innovation
（Innovations in plant science for better health : from soil to fork）
Apple Academic Press , CRC Press, 2021
- : hbk
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"Apple Academic Press exclusively co-publishes with CRC Press, an imprint of Tylor & Francis Group, LLC"--T.p. verso
Includes bibliographical references and index
Description and Table of Contents
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 2. Honey-Based Polyphenols: Extraction, Quantification, Bioavailability, and Biological Activities 3. Tropical Herbs and Spices as Functional Foods with Antidiabetic Activities Part 2: Role of Phytochemicals In Traditional Ethnomedicines 4. Value-Added Products with Bioactive Compounds from Fruit Wastes 5. Identification of Botanical and Geographical Origins of Honey-Based on Polyphenols 6. Preparation and Health Benefits of Rice Beverages from Ethnomedicinal Plants: Case Study in North-East of India Part 3: Biological Activities of Plant-Based Phytochemicals 7. Natural Phytobioactives: Let's Eat Smart! 8. Role of Dietary Phytochemicals in Amelioration of Arsenic-Induced Cancer: An Emerging Elixir? Part 4: Plant-Based Phytochemicals: Extraction, Isolation, and Healthcare 9. Plant Secondary Metabolites: Commercial Extraction, Purification, and Health Benefits 10. Bioactive Compounds from In-Vitro Culture of Swertia chirayita (Roxb. Ex Flem.) Karsten: Identification and Quantification
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