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Phytonutrients in Food

Phytonutrients in Food
  • Author : Seyed Mohammad Nabavi
  • Publsiher : Woodhead Publishing
  • Release : 03 October 2019
  • ISBN : 0128157089
  • Pages : 270 pages
  • Rating : 4/5 from 21 ratings
GET THIS BOOKPhytonutrients in Food

Summary:
Phytonutrients in Food: From Traditional to Rational Usage offers an overview of phytonutrients and reveals techniques related to the extraction, separation, identification and quantification of these compounds. The book focuses on the connection between the discovery and characterization of new molecules, explores new applications of well-known compounds and their relative effects for human health, analyses the processes of extraction, identification and production, and explains the protocols and precautions to avoid degradation, significant loss, or production of secondary reactions during production. Intended for researchers, product developers, nutritionists, food chemists, pharmacologists, pharmacists and students studying these topics, this book provides an invaluable reference. Focuses on the connection between the discovery and characterization of new molecules in phytonutrients Explores new applications of well-known compounds and their relative effects on human health Analyzes the processes of extraction, identification and production Explains the protocols and precautions to avoid degradation, significant loss, and the production of secondary reactions during production


Phytonutrients in Food

Phytonutrients in Food
  • Author : Seyed Mohammad Nabavi,Ipek Suntar,Davide Barreca,Haroon Khan
  • Publisher : Woodhead Publishing
  • Release : 03 October 2019
GET THIS BOOKPhytonutrients in Food

Phytonutrients in Food: From Traditional to Rational Usage offers an overview of phytonutrients and reveals techniques related to the extraction, separation, identification and quantification of these compounds. The book focuses on the connection between the discovery and characterization of new molecules, explores new applications of well-known compounds and their relative effects for human health, analyses the processes of extraction, identification and production, and explains the protocols and precautions to avoid degradation, significant loss, or production of secondary reactions during production.


Fascinating Facts about Phytonutrients in Spices and Healthy Food

Fascinating Facts about Phytonutrients in Spices and Healthy Food
  • Author : Louis S. Premkumar, PhD
  • Publisher : Xlibris Corporation
  • Release : 25 March 2014
GET THIS BOOKFascinating Facts about Phytonutrients in Spices and Healthy Food

For centuries, there have been claims that healthy food garnished with exotic spices and condiments provides vital nutrients that help ward off diseases, especially preventable diseases such as diabetes and heart disease (hypertension, coronary artery disease) and promote longevity. The purpose of writing this book is to update the public about the health benefits of ingredients (phytochemicals) in spices and healthy food using existing scientific evidence. The ultimate proof of health benefits will be deciphered by the isolation and identification


Phytonutrients

Phytonutrients
  • Author : Andrew Salter,Helen Wiseman,Gregory Tucker
  • Publisher : John Wiley & Sons
  • Release : 01 February 2012
GET THIS BOOKPhytonutrients

In many Western diets, the role of plants has been reduced in favour of more animal-based products and this is now being cited more widely as being the cause of increases in the incidence of diseases such as cancer and cardiovascular disease. This important book covers the biochemistry and nutritional importance of a wide range of phytonutrients, including all the major macronutrients as well as the micronutrients and 'non-essential' nutrients. Phytonutrients is divided into three parts. The first deals with



Phytonutrients in Food

Phytonutrients in Food
  • Author : Seyed Mohammad Nabavi,Ipek Suntar,Davide Barreca,Haroon Khan
  • Publisher : Woodhead Publishing
  • Release : 03 October 2019
GET THIS BOOKPhytonutrients in Food

Phytonutrients in Food: From Traditional to Rational Usage offers an overview of phytonutrients and reveals techniques related to the extraction, separation, identification and quantification of these compounds. The book focuses on the connection between the discovery and characterization of new molecules, explores new applications of well-known compounds and their relative effects for human health, analyses the processes of extraction, identification and production, and explains the protocols and precautions to avoid degradation, significant loss, or production of secondary reactions during production.


Eating on the Wild Side

Eating on the Wild Side
  • Author : Jo Robinson
  • Publisher : Little, Brown
  • Release : 04 June 2013
GET THIS BOOKEating on the Wild Side

Winner of the 2014 IACP Cookbook Award in the category of "Food Matters." The next stage in the food revolution--a radical way to select fruits and vegetables and reclaim the flavor and nutrients we've lost. Ever since farmers first planted seeds 10,000 years ago, humans have been destroying the nutritional value of their fruits and vegetables. Unwittingly, we've been selecting plants that are high in starch and sugar and low in vitamins, minerals, fiber, and antioxidants for more than 400 generations. EATING ON


The World's Healthiest Foods

The World's Healthiest Foods
  • Author : George Mateljan
  • Publisher : Gmf Pub
  • Release : 27 February 2021
GET THIS BOOKThe World's Healthiest Foods

Presents nutritional analysis, selection, storage, and cooking advice, and recipes for vegetables, fruits, fish, shellfish, nuts, legumes, dairy foods, and grains, along with information on how to incorporate these foods into a healthy eating plan.


Foods that Fight Disease

Foods that Fight Disease
  • Author : Laurie Deutsch Mozian
  • Publisher : Avery Publishing Group
  • Release : 27 February 2021
GET THIS BOOKFoods that Fight Disease

Phytochemicals can play an essential role in the prevention of cancer, heart disease and other conditions that threaten our health. This text provides an examination of the sources of beneficial phytochemicals as well as how they function.


Phytochemicals

Phytochemicals
  • Author : Colleen Carkeet,Kerry Grann,R. Keith Randolph,Dawna Salter Venzon,Samantha Izzy
  • Publisher : CRC Press
  • Release : 20 September 2012
GET THIS BOOKPhytochemicals

Increasing knowledge of the various protective effects of phytochemicals has sparked interest in further understanding their role in human health. Phytochemicals: Health Promotion and Therapeutic Potential is the seventh in a series representing the emerging science with respect to plant-based chemicals. Drawn from the proceedings at the Seventh In


Phytonutritional Improvement of Crops

Phytonutritional Improvement of Crops
  • Author : Noureddine Benkeblia
  • Publisher : John Wiley & Sons
  • Release : 02 October 2017
GET THIS BOOKPhytonutritional Improvement of Crops

Chapter 13: Development of the Transgenic Rice Accumulating Flavonoids in Seed by Metabolic Engineering -- 13.1 Introduction -- 13.2 Production of Flavonoids in Rice Seed by Ectopic Expression of the Biosynthetic Enzymes -- 13.3 Production of Flavonoids in Rice Seed by Ectopic Expression of the Transcription Factors -- 13.4 Characterisation of Flavonoids in Transgenic Rice Seed by LC-MS-based Metabolomics -- 13.5 Future Prospects -- References -- Chapter 14: Nutrient Management for High Efficiency Sweetpotato Production -- 14.1 Patterns of Growth and Development and Nutrient Absorption in Sweetpotato -- 14.2


Food and Nutrition: Phytonutrients to soul food

Food and Nutrition: Phytonutrients to soul food
  • Author : Dayle Hayes,Rachel Laudan
  • Publisher : Marshall Cavendish
  • Release : 27 February 2021
GET THIS BOOKFood and Nutrition: Phytonutrients to soul food

Food choices can be complex and confusing, with mixed messages, advertising hype, and misinformation. There is a heightened awareness about nutrition, weight control, and chronic diseases in childhood. It is helpful to have a source that can be trusted with easy-to-understand information about food and nutrition.


Vegetables and Fruits

Vegetables and Fruits
  • Author : Thomas S. C. Li
  • Publisher : CRC Press
  • Release : 24 January 2008
GET THIS BOOKVegetables and Fruits

The modern synthetic diet, formulated to appeal to our inherent attraction to sugar, salt, fats, and calories at the expense of nutrition, leaves us over-fed and under-nourished. A considerable portion of chronic human diseases, including diabetes and heart disease, appear to be related largely to a diet that is inadequate in the essential vitamins, minerals, phytonutrients, and other constituents found in natural, unprocessed foods. Employing a no-nonsense, tabular format, Vegetables and Fruits: Nutritional and Therapeutic Values presents detailed information on


The Rainbow Diet

The Rainbow Diet
  • Author : Deanna M. Minich
  • Publisher : Mango Media Inc.
  • Release : 01 January 2018
GET THIS BOOKThe Rainbow Diet

Don’t just eat your greens—eat your reds, yellows, and blues with this guide to the colorful world of nutrition and optimal health. Forget about bland, colorless diet foods. Vibrant health begins when we embrace the full spectrum of naturally occurring nutrients. In TheRainbow Diet, nutritionist and health expert Deanna Minich, PhD, explains how foods of different colors correspond to different dietary needs. You’ll learn how to create a balanced meal featuring colorful foods that boost your mental


The How Not to Diet Cookbook

The How Not to Diet Cookbook
  • Author : Michael Greger, M.D., FACLM
  • Publisher : Flatiron Books
  • Release : 08 December 2020
GET THIS BOOKThe How Not to Diet Cookbook

From Michael Greger, M.D., FACLM, the author of the New York Times bestseller How Not to Die, comes a four-color, fully illustrated cookbook that shares the science of long-term weight-loss success. Dr. Michael Greger founded the viral website Nutritionfacts.org with the aim to educate the public about what healthy eating looks like and connect them with a community through food-related podcasts, videos, and blogs. Since then, Nutritionfacts.org has grown and so has Dr. Greger's platform. How Not


Culinary Nutrition

Culinary Nutrition
  • Author : Jacqueline B. Marcus
  • Publisher : Academic Press
  • Release : 15 April 2013
GET THIS BOOKCulinary Nutrition

Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to bridge the relationship between food science, nutrition and culinology as well as consumer choices for diet, health and enjoyment. The book uses a comprehensive format with real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial and taste-desirable products. With pedagogical elements to enhance and reinforce learning opportunities, this book explores what foods involve the optimum nutritional