Handbook of Plant Food Phytochemicals - Sources, Stability and Extraction

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 ...

Sommario

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 phytochemicals 69
 
4.3 Phytochemicals and disease prevention 78
 
4.4 Phytochemicals and cardiovascular disease 82
 
4.5 Phytochemicals and cancer 88
 
4.6 Summary and conclusions 95
 
Part II SOURCES OF PHYTOCHEMICALS 105
 
5 Fruit and vegetables 107
Uma Tiwari and Enda Cummins
 
5.1 Introduction 107
 
5.2 Polyphenols 107
 
5.3 Carotenoids 113
 
5.4 Glucosinolates 117
 
5.5 Glycoalkaloids 120
 
5.6 Polyacetylenes 121
 
5.7 Sesquiterpene lactones 123
 
5.8 Coumarins 124
 
5.9 Terpenoids 125
 
5.10 Betalains 125
 

5.11 Vitamin E or tocols content in fruit and vegetables 126
 
5.12 Conclusions 129
 
6 Food grains 138
Sanaa Ragaee, Tamer Gamel, Koushik Seethraman, and El-Sayed M. Abdel-Aal
 
6.1 Introduction 138
 
6.2 Phytochemicals in cereal grains 139
 
6.3 Phytochemicals in legume grains 144
 
6.4 Stability of phytochemicals during processing 149
 
6.5 Food applications and impact on health 152
 
6.6 Cereal-based functional foods 152
 
6.7 Legume-based functional foods 153
 
7 Plantation crops and tree nuts: composition, phytochemicals and health benefits 163
Narpinder Singh and Amritpal Kaur
 
7.1 Introduction 163
 
7.2 Composition 165
 
7.3 Phytochemicals content 167
 
7.4 Health benefits 174
 
8 Food processing by-products 180
Anil Kumar Anal
 

8.1 Introduction 180
 
8.2 Phytochemicals from food by-products 181
 
8.3 By-products from fruit and vegetables 187
 
8.4 Tuber crops and cereals 189
 
8.5 Extraction of bioactive compounds from plant food by-products 190
 
8.6 Future trends 190
 

Part III Impact of procesing on phytochemicals 199
 
9 On farm and fresh produce management 201
Kim Reilly
 
9.1 Introduction 201
 
9.2 Pre-harvest factors affecting phytochemical content 202
 
9.3 Harvest and post-harvest management practices 218
 

9.4 Future prospects 222
 
10 Minimal processing of leafy vegetables 235
Rod Jones and Bruce Tomkins
 
10.1 Introduction 235
 
10.2 Minimally processed products 236
 
10.3 Cutting and shredding 237
 
10.4 Wounding physiology 238
 
10.5 Browning in lettuce leaves 240
 
10.6 Refrigerated storage 241
 
10.7 Modified atmosphere storage 242
 
10.8 Conclusions 243
 
11 Thermal processing 247
Nigel P. Brunton
 
11.1 Introduction 247
 
11.2 Blanching 248
 
11.3 Sous vide processing 250
 
11.4 Pasteurisation 251
 
11.5 Sterilisation 254
 
11.6 Fr

Relazione

"This book provides a comprehensive overview of the occurrence, significance and factors affecting phytochemicals in plant foods . . . It covers the processing techniques aimed at the production of phytochemical-rich foods that can have a role in disease prevention, making it ideal for the food industry and those who are researching the health benefits of particular foods." ( South African Food Science and Technology magazine , 1 May 2015)

Dettagli sul prodotto

• Autori: B. K. (EDT)/ Brunton Tiwari, B. K. Brunton Tiwari, Bk Tiwari, Brijesh Tiwari, Brijesh K. Tiwari, Brijesh K. Brunton Tiwari, TIWARI B K BRUNTON NIGEL P BR
• Con la collaborazione di: Charles Brennan (Editore), Brennan Charles (Editore), Nigel P Brunton (Editore), Nigel P. Brunton (Editore), Brunton Nigel P. (Editore), Nige P Brunton (Editore), Nigel P Brunton (Editore), B. K. Tiwari (Editore), Brijesh K Tiwari (Editore), Brijesh K. Tiwari (Editore), Tiwari Brijesh K. (Editore)
• Editore: Wiley, John and Sons Ltd
• Lingue: Inglese
• Formato: Copertina rigida
• Pubblicazione: 22.02.2013
• EAN: 9781444338102
• ISBN: 978-1-4443-3810-2
• Pagine: 528
• Categorie: Scienze naturali, medicina, informatica, tecnica > Biologia > Ecologia; Lebensmittelchemie, Food chemistry, Food Science & Technology, Lebensmittelforschung u. -technologie, Functional Food, Nutraceuticals, Functional Foods & Nutraceuticals, Sekundärer Pflanzenstoff