Phytonutrients in Food: From Traditional to Rational Usage

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 phytonutrientsExplores new applications of well-known compounds and their relative effects on human healthAnalyzes the processes of extraction, identification and productionExplains the protocols and precautions to avoid degradation, significant loss, and the production of secondary reactions during production

1. Phytonutrients: structure-function relationship, health benefits, stability, and fate during processing

2. Traditional uses 3. Consumption of rich/enrich phytonutrients food and their relationship with health status of population 4. Disease modifying effects of phytonutrients at gene levels 5. Bioavailability and safety of phytonutrients 6. Potential risks of phytonutrients associated with high-doseor long-term use 7. Nutritional and bioactive characterization of unexploredfood rich in phytonutrients

8. Colored phytonutrients: Role and applications in the functionalfoods of anthocyanins

9. Development of new food products based on phytonutrients

10. Optimization of extraction methodologies and purification technologies to recover phytonutrients from food

11. Analytical methods focused on studying phytonutrients in food