Natural bioactive compounds from fruits and vegetables as health promoters. Part 2 / edited by Luís Rodrigues da and Branca Maria Silva.

Format:

Book

Contributor:

da, Luís Rodrigues, editor.

Silva, Branca Maria, editor.

Language:

English

Subjects (All):

Botanical chemistry.

Science--Life Sciences--Botany.

Science.

Physical Description:

1 online resource (250 pages)

Place of Publication:

Sharjah, United Arab Emirates : Bentham Science Publishers, [2016]

Summary:

Plants have been widely used to treat diseases, owing to the presence of bioactive compounds (phytochemicals) which play important roles in health promotion and disease prevention. In recent years, advances in chemical extraction techniques, lifestyle and dietary choices for human health have increased the interest in the consumption and study of fruits, vegetables, and foods enriched with bioactive compounds and nutraceuticals. Thousands of dietary phytochemicals, such as flavonoids, phenolic acids, glucosinolates, terpenes and alkaloids, have been identified and categorized further according to a diverse array of biochemical properties. Many of these phytochemicals have been hypothesized to reduce the risk of several pathological conditions which include life threatening diseases such as heart disease and cancer, to name a few. Natural Bioactive Compounds from Fruits and Vegetables as Health Promoters is a 2 book set which presents a summary of different classes of phytochemicals commonly found in common edible food sources. Each chapter details the general chemical structures of compounds, naturally present in specific fruits, vegetables and grains, their biological importance and mechanisms of action. The book set is an essential handbook for anyone interested in the natural product chemistry of these common crops. Part 1 of this set covers details about different fruits (banana, citrus fruits, pears, etc.). Part 2 covers legumes, nuts, seeds and cereals.

Contents:

Intro

CONTENTS

FOREWORD

PREFACE

List of Contributors

Bioactive Compounds of Legumes as Health Promoters

INTRODUCTION

Bioactive Peptides (BAPs)

Isoflavones

Other Phenolic Compounds

Carotenoids, Tocopherols and Fatty Acids

CONCLUDING REMARKS

CONFLICT OF INTEREST

ACKNOWLEDGEMENTS

REFERENCES

Bioactive Compounds from Brassicaceae as Health Promoters

PHYTONUTRIENTS IN CRUCIFEROUS PLANTS AND FOODS

Glucosinolates and Bioactive Isothiocyanates

Phenolic Compounds

Flavonoids

Phenolic Acids and Derivatives

NUTRIENTS: MINERALS AND VITAMINS

Minerals

Vitamins and Carotenoids

OTHER NUTRIENTS

FUTURE PERSPECTIVES

Bioactive Compounds of Tomatoes as Health Promoters

TOMATO BIOACTIVE COMPOUNDS

Carotenoids

Vitamins

Glycoalkaloids

BIOAVAILABILITY OF TOMATO COMPOUNDS

Bioavailability of Carotenoids

Bioavailability of Vitamins

Bioavailability of Phenolic Compounds

Bioavailability of Glycoalkaloids

BIOACTIVITY OF TOMATO COMPOUNDS

Bioactive Properties of Carotenoids

Bioactive Properties of Vitamins

Bioactive Properties of Phenolic Compounds

Bioactive Properties of Glycoalkaloids

TOMATO AND HUMAN HEALTH

Tomato Consumption Improves the Oxidative Status

Tomato Suppresses the NF-κB Activation and Reduces Inflammation

Tomato Reduces Inflammation Linked to Obesity, Diabetes and Cholesterol

Tomato Prevents Cardiovascular Diseases, Atherosclerosis and Hypertension

Tomato has Antitumour and Anticarcinogenic Properties

Tomato Protects Liver from Hepatotoxicity and Hepatocarcinogenesis

SAFETY PRECAUTIONS

INDUSTRIAL APPLICATIONS

REFERENCES.

Bioactive Compounds from Capsicum annuum as Health Promoters

POLYPHENOLS

CAPSAICINOIDS

Pain Relief

Anti-Obesity

Anti-Cancer

Other Effects

CAPSINOIDS

CAROTENOIDS

VITAMINS

Ascorbic Acid

PHYTOSTEROLS

Phytochemical, Nutritional, Antioxidant and Anticancer Properties of Juglans regia (L.)

CHEMICAL COMPOSITION AND NUTRITIONAL PROPERTIES

Major Components

Macronutrients

Minor Components

ANTIOXIDANT ACTIVITY AND ASSOCIATED HEALTH BENEFITS

ANTIMUTAGENIC AND ANTICARCIONAGENIC ACTIVITIES

Bioactive Compounds of Chestnuts as Health Promoters

PHYSICOCHEMICAL PROPERTIES OF CHESTNUT

PRINCIPAL POSTHARVEST TECHNOLOGIES

Cold Storage

Drying

Osmotic Dehydration

Irradiation

Industrial Processing and Other Ways to Prepare Chestnuts for Consumption

Bioactive Compounds of Hazelnuts as Health Promoters

CHEMICAL COMPOSITION

Proximate Composition

Amino Acids

Water-Soluble Vitamins

LIPIDIC COMPOUNDS

Fatty Acids

Phytosterols

Vitamin E

PHENOLIC COMPOUNDS

Phenolic Acids

Tannins

HEALTH ASPECTS: EPIDEMIOLOGICAL AND CLINICAL STUDIES

Bioactive Compounds in Coffee as Health Promotors

BIOACTIVE COMPOUNDS IN COFFEE AND THEIR PHYSIOLOGICAL EFFECTS

Chlorogenic Acids

Caffeine

Trigonelline

Melanoidins

Diterpenes: Kahweol and Cafestol

HEALTH BENEFITS OF COFFEE

Antioxidant Effect

Diabetes.

Mechanism of Action

Cancer

Breast Cancer

Uterus Cancer

Prostate Cancer

Liver Cancer

Colorectal Cancer

Mechanisms of Action

Parkinson's Disease

Mechanism of Action

Age-Related Cognitive Decline and Alzheimer's Disease

Age-related Cognitive Decline

Alzheimer's Disease and Dementia

ANALYTICAL METHODS FOR THE DETERMINATION OF BIOACTIVE COMPOUNDS IN COFFEE

Determination of Chlorogenic Acids /Phenolic Compounds

Determination of Caffeine

Determination of Diterpenes

Determination of Trigonelline and Nicotinic Acid

Recovery of Bioactive Compounds from Spent Coffee

Bioactive Compounds of Rice as Health Promoters

Traditional Therapeutic Uses of Rice

Composition and Antioxidant Effects of the Bioactive Compounds in Rice

Health Promoting Properties of Rice

Effect of Processing on the Bioactive Compounds in Rice

SUBJECT INDEX.

Notes:

Description based on print version record.

Includes index.

ISBN:

9781681082431

1681082438

OCLC:

1260347340