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Informationen zum Autor The Editors Dr B.K. Tiwari , Food and Consumer Technology Department, Hollings Faculty, Manchester Metropolitan University, UK Dr Nigel P. Brunton , School of Agriculture and Food Science, University College Dublin, Dublin, Ireland Professor Charles S. Brennan , Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, Canterbury, New Zealand Klappentext Handbook of Plant Food Phytochemicals Phytochemicals are plant-derived chemicals which may bestow health benefits when consumed, whether medicinally or as part of a balanced diet. Given that plant foods are a major component of most diets worldwide, it is unsurprising that these foods represent the greatest source of phytochemicals for most people. Yet it is only relatively recently that due recognition has been given to the importance of phytochemicals in maintaining our health. New evidence for the role of specific plant food phytochemicals in protecting against the onset of diseases such as cancers and heart disease is continually being put forward. The increasing awareness of consumers of the link between diet and health has exponentially increased the number of scientific studies into the biological effects of these substances. The Handbook of Plant Food Phytochemicals provides a comprehensive overview of the occurrence, significance and factors affecting phytochemicals in plant foods. A key objective of the book is to critically evaluate these aspects. Evaluation of the evidence for and against the quantifiable health benefits being imparted is expressed in terms of the reduction in the risk of disease conferred through the consumption of foods that are rich in phytochemicals. With world-leading editors and contributors, the Handbook of Plant Food Phytochemicals is an invaluable, cutting-edge resource for food scientists, nutritionists and plant biochemists. It covers the processing techniques aimed at the production of phytochemical-rich foods which can have a role in disease prevention, making it ideal for both the food industry and those who are researching the health benefits of particular foods. Lecturers and advanced students will find it a helpful and readable guide to a constantly expanding subject area. "This handbook provides a comprehensive overview of the occurrence, significance and factors affecting phytochemicals in plant foods ... With world-leading editors and contributors, this handbook is a cutting-edge resource for food scientists, nutritionists and plant biochemists." ( South African Food Science and Technology , 1 August 2013) Zusammenfassung Providing a comprehensive overview of phytochemicals in food processing, Handbook of Phytochemicals offers the most in-depth coverage of this commercially important sector of food science, enabling manufacturers to increase the level of health-promoting plant phytochemicals in foods. Author B.K. Inhaltsverzeichnis Contributor list xiii 1 Plant food phytochemicals 1 B.K. Tiwari, Nigel P. Brunton and Charles S. Brennan 1.1 Importance of phytochemicals 1 1.2 Book objective 2 1.3 Book structure 2 Part I CHEMISTRY AND HEALTH 5 2 Chemistry and classification of phytochemicals 7 Rocio Campos-Vega and B. Dave Oomah 2.1 Introduction 7 2.2 Classification of phytochemicals 8 2.3 Chemical properties of phytochemicals 21 2.4 Biochemical pathways of important phytochemicals 34 3 Phytochemicals and health 49 Ian T. Johnson 3.1 Introduction 49 3.2 Bioavailability of phytochemicals 50 3.3 Phytochemicals and their health-promoting effects 55 3.4 General conclusions 63 4 Pharmacology of phytochemicals 68 José M. Matés 4.1 Introduction 68 4.2 Medicinal properties of ...
