Phytochemicals in Food and Health: Perspectives for Research and Technological Development

This volume covers the phytochemistry of cereals and legumes, medicinal plants, and technological advances in phytochemical studies, including the role of anti-nutritional substances, sorghum phytochemicals, nutraceuticals, and functional foods, and the production of polyphenolic compounds.

Format: Hardback
Length: 300 pages
Publication date: 16 September 2021
Publisher: Apple Academic Press Inc.

This comprehensive volume explores the diverse range of available and emerging technologies related to utilizing plant compounds that hold significant potential in food production. It is meticulously organized into distinct sections, each dedicated to exploring the phytochemistry of cereals and legumes, the phytochemistry of medicinal plants, and the latest technological advancements in phytochemical research. Within these sections, readers will find a wealth of insightful information covering a wide array of topics.

The first section delves into the intricate world of phytochemistry, focusing on the study of the chemical compounds found in cereals and legumes. It examines the role of these substances in human health, exploring how they can be harnessed to eliminate harmful anti-nutritional factors and enhance the nutritional value of these important food sources. The chapter also discusses the processing techniques employed to extract and utilize these phytochemicals, highlighting their potential applications in the development of food products.

The second section explores the phytochemistry of medicinal plants, shedding light on their diverse array of beneficial compounds and their potential applications in healthcare. It discusses the isolation, characterization, and evaluation of these compounds, as well as their potential therapeutic benefits in various diseases. The chapter also explores the latest research on the development of novel drug formulations and delivery systems based on medicinal plant extracts.

The third section highlights the technological advancements in phytochemical study, emphasizing the use of advanced analytical techniques and instrumentation to unravel the complex chemical structures and biological activities of plant compounds. It discusses the development of new extraction methods, purification techniques, and analytical methodologies, enabling researchers to obtain high-quality and pure phytochemicals for further research and development.

Furthermore, the volume explores the role of specific plant species, such as sorghum, in the development of food products. It discusses the phytochemicals present in sorghum and their potential applications in the production of food additives, flavors, and colors. The chapter also explores the processing techniques employed to extract and utilize these phytochemicals, highlighting their potential benefits in the food industry.

Another important topic covered in the volume is the classification, function, and role of polyphenolic compounds found in plants. It discusses the biosynthesis process of these compounds, their classification based on their chemical structures, and their potential bioactive properties. The chapter also explores the various applications of polyphenolic compounds in the development of functional foods, nutraceuticals, and pharmaceutical products.

In conclusion, this comprehensive volume provides a valuable resource for researchers, scientists, and industry professionals interested in exploring the potential of plant compounds in food production. It offers a comprehensive overview of the available technologies, the latest research findings, and the applications of phytochemicals in various sectors. By leveraging the knowledge and insights presented in this book, stakeholders can contribute to the development of sustainable and innovative food systems that prioritize the health and well-being of consumers worldwide.

Weight: 664g
Dimension: 161 x 242 x 21 (mm)
ISBN-13: 9781771889360