1 option
Analytical Methods in the Determination of Bioactive Compounds and Elements in Food / edited by Magdalena Jeszka-Skowron, Agnieszka Zgoła-Grześkowiak, Tomasz Grześkowiak, Akula Ramakrishna.
- Format:
- Book
- Series:
- Food Bioactive Ingredients, 2661-8966
- Language:
- English
- Subjects (All):
- Food--Microbiology.
- Food.
- Food science.
- Chemistry, Organic.
- Food Microbiology.
- Food Science.
- Organic Chemistry.
- Local Subjects:
- Food Microbiology.
- Food Science.
- Organic Chemistry.
- Physical Description:
- 1 online resource (VIII, 380 p. 52 illus., 38 illus. in color.)
- Edition:
- 1st ed. 2021.
- Place of Publication:
- Cham : Springer International Publishing : Imprint: Springer, 2021.
- Summary:
- Most bioactive compounds have antioxidant activity, particularly tocochromanols, phenolics (flavonoids and phenolic acids), methylxantines and capsaicinoids. Some of these compounds have also other properties important for human health. For example, vitamin E protects against oxidative stress, but it is also known for its “non-antioxidant” functions, including cell signalling and antiproliferation. Selenium compounds and indoleamins are the components of the antioxidant enzymes. Selenium makes vitamin E acquisition easier and controls its physiological functions. In taking part in enzymatic reactions and protecting the cell against free radicals, selenium shows immunomodulative, antiphlogistic, and antiviral activity. Capsaicinoids possess not only antioxidant, but also antibacterial, analgesic, weight-reducing and thermoregulation properties. Studies have also demonstrated their gastroprotective and anticancer properties. Analytical Methods in the Determination of Bioactive Compounds and Elements in Food explores both the influence of particular compounds on human health and the methods used for their determination. Chapters describe various aspects of food and plant analysis, including chromatographic and non‐chromatographic approaches as well as hyphenated techniques. Readers of this book will gain a comprehensive understanding of the important groups of bioactive compounds relevant to human health.
- Contents:
- 1. Introduction – bioactive compounds and elements in human nutrition
- 2. Application of liquid chromatography for the analysis of flavonoids in food – an overview
- 3. Phenolic compounds in coffee and tea beverages
- 4. Methylxanthines in food products
- 5. Carotenoids as food products components and health promoting agents
- 6. Tocochromanols
- 7. Cyclitols - determination in food and bioactivity in the human organism
- 8. Capsaicinoids – properties and mechanisms of pro-health action
- 9. Dietary indoleamines: bioavailability and human health
- 10. Bioactive peptides analysis
- 11. Determination of antioxidant biomarkers in biological fluids
- 12. Speciation analysis of food products
- 13. Two sides of selenium. Occurrence and determination of selenium forms in food and environmental samples using analytical methods.
- ISBN:
- 3-030-61879-X
The Penn Libraries is committed to describing library materials using current, accurate, and responsible language. If you discover outdated or inaccurate language, please fill out this feedback form to report it and suggest alternative language.