Divided into two sections, the volume first examines health claims of food-based bioactive compounds, which are extranutritional constituents that typically occur in small quantities in foods. This section lays out the concepts of extraction of food-based bioactive molecules, along with both conventional and modernized extraction techniques, as well as the available sources, biochemistry, structural composition, and potential biological activities of bioactive compounds. The book goes to present new research on health claims of bioactive compounds from medicinal plants, their importance, and health perspectives.
Both sections cover the various pharmacological and therapeutic aspects of bioactive compounds, along with their methods of extraction, their phytochemistry, their pharmacological and biological activities, their medicinal properties, and their applications for disease management and prevention. Among the specific foods and plants included are soybean, durum wheat, avocado, watermelon, blueberries, macro and micro algae, bitter cucumber (or Citrullus colocynthis), black myrobalan, clove, flaxseed, and even industrial waste from cereal bran.
This book volume sheds new light on the potential of natural and plant-based foods for human health from different technological aspects, contributing to the ocean of knowledge on food science and technology. This compendium will be useful for students, researchers, and industry professsionals in the study of functional foods.
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