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Characterization of Bioactive Compounds in Foods and Plants Using Advanced Analytical Techniques

Characterization of Bioactive Compounds in Foods and Plants Using Advanced Analytical Techniques
Author: Marina Russo
Publisher: Mdpi AG
Total Pages: 162
Release: 2022-01-11
Genre: Science
ISBN: 9783036528557
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Since the 1990s, food chemistry opened a new chapter in foods and plants investigation. An increasing attention to secondary metabolites and micro-constituents of nutraceutical interest present in foods has been noticed, supporting previous studies on macronutrient composition. Thanks to positive scientific opinions on the presence of bioactive molecules in plants and foods, the previous vision of exploring foods exclusively from a "caloric" point of view has been changed to looking at foodstuffs as having positive effects on human health. This book focuses on the optimization and validation of advanced analytical methodologies dedicated to the characterization and valorization of foods and plants containing bioactive molecules. Qualitative and quantitative characterization, food security, traceability, and innovation in the field of nutraceutical and functional nutrition will be of particular interest in order to stimulate a dialogue on correct nutrition concepts in a constantly changing cultural, technological, and climate context.

Characterization of Bioactive Compounds in Foods and Plants Using Advanced Analytical Techniques

Characterization of Bioactive Compounds in Foods and Plants Using Advanced Analytical Techniques
Author: Marina Russo
Publisher:
Total Pages: 164
Release: 2022
Genre:
ISBN: 9783036528540
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Since the 1990s, food chemistry opened a new chapter in foods and plants investigation. An increasing attention to secondary metabolites and micro-constituents of nutraceutical interest present in foods has been noticed, supporting previous studies on macronutrient composition. Thanks to positive scientific opinions on the presence of bioactive molecules in plants and foods, the previous vision of exploring foods exclusively from a “caloric” point of view has been changed to looking at foodstuffs as having positive effects on human health.This book focuses on the optimization and validation of advanced analytical methodologies dedicated to the characterization and valorization of foods and plants containing bioactive molecules. Qualitative and quantitative characterization, food security, traceability, and innovation in the field of nutraceutical and functional nutrition will be of particular interest in order to stimulate a dialogue on correct nutrition concepts in a constantly changing cultural, technological, and climate context.

Analytical Methods in the Determination of Bioactive Compounds and Elements in Food

Analytical Methods in the Determination of Bioactive Compounds and Elements in Food
Author: Magdalena Jeszka-Skowron
Publisher: Springer Nature
Total Pages: 380
Release: 2021-02-02
Genre: Technology & Engineering
ISBN: 303061879X
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Most bioactive compounds have antioxidant activity, particularly tocochromanols, phenolics (flavonoids and phenolic acids), methylxantines and capsaicinoids. Some of these compounds have also other properties important for human health. For example, vitamin E protects against oxidative stress, but it is also known for its “non-antioxidant” functions, including cell signalling and antiproliferation. Selenium compounds and indoleamins are the components of the antioxidant enzymes. Selenium makes vitamin E acquisition easier and controls its physiological functions. In taking part in enzymatic reactions and protecting the cell against free radicals, selenium shows immunomodulative, antiphlogistic, and antiviral activity. Capsaicinoids possess not only antioxidant, but also antibacterial, analgesic, weight-reducing and thermoregulation properties. Studies have also demonstrated their gastroprotective and anticancer properties. Analytical Methods in the Determination of Bioactive Compounds and Elements in Food explores both the influence of particular compounds on human health and the methods used for their determination. Chapters describe various aspects of food and plant analysis, including chromatographic and non‐chromatographic approaches as well as hyphenated techniques. Readers of this book will gain a comprehensive understanding of the important groups of bioactive compounds relevant to human health.

Bioactive Compounds from Food

Bioactive Compounds from Food
Author: Leo M.L. Nollet
Publisher: CRC Press
Total Pages: 446
Release: 2024-08-09
Genre: Technology & Engineering
ISBN: 1040089747
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A bioactive compound is a type of chemical found in small amounts in plants and certain foods (such as fruits, vegetables, nuts, oils, and whole grains). Bioactive compounds have actions in the body that may promote good health. They are widely explored and investigated for their role in the prevention and treatment of various diseases, including cancer, cardiovascular disorders, and neurodegenerative disorders; thus, they are categorized as nutraceuticals. Examples of such bioactive compounds from food include lycopene, resveratrol, lignan, tannins, and indoles. Accordingly, the methods that are utilized to analyze these compounds for their identification, detection, and characterization are of great interest. In Bioactive Compounds from Food: Benefits and Analysis, spectrophotometric, fluorometric, chromatographic, enzymatic, and electrophoretic methods that are utilized to analyze the different bioactive compounds of food are comprehensively discussed. In addition, the merits and limitations of the existing methods of analysis for bioactive compounds from food are also highlighted. Further, the benefits of these bioactive compounds on human health as anti-oxidative, anti-cancer, anti-diabetic, anti-inflammatory, anti-infective, anti-hyperlipidemic, and anti-hypertensive agents are also discussed with detailed insight and critical analysis of the contemporary research carried out in this domain. Key Features: Explores the world of bioactive compounds in foods Discusses recent analysis techniques for bioactive compounds Includes a summary of the health benefits of bioactive compounds Provides different analysis methods involved in the identification and quantification of food bioactive compounds This book provides in-depth information and a comprehensive discussion on the human health benefits of food bioactive compounds and the different methods of analysis involved in the identification and quantification of food bioactive compounds.

Bioactive Compounds and Nutraceuticals from Plant Sources

Bioactive Compounds and Nutraceuticals from Plant Sources
Author: Charanjit S. Riar
Publisher: CRC Press
Total Pages: 341
Release: 2024-07-05
Genre: Technology & Engineering
ISBN: 1000988457
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This new volume focuses on the technology of bioactive compounds and nutraceuticals from fruit and vegetable sources, from cereal grain sources, and from cereal processing by-products. The chapters look at the extraction technologies, analytical techniques, and potential health prospects specifically from fruits and vegetables sources. They cover plants such plantation crops, roots, and tubers, as well as fruit and vegetable processing byproducts. They also consider bioactive compounds and nutraceuticals from major and minor cereal grain sources and from cereal processing byproducts. This new book provides valuable insight for food technologists and those in related areas of research. Bioactive Compounds and Nutraceuticals from Plant Sources: Extraction Technology, Analytical Techniques, and Potential Health Prospects is the companion volume to Bioactive Compounds and Nutraceuticals from Dairy, Marine, and Nonconventional Sources: Extraction Technology, Analytical Techniques, and Potential Health Prospects by the same editors.

Natural Sources, Physicochemical Characterization and Applications

Natural Sources, Physicochemical Characterization and Applications
Author: Constantin Apetrei
Publisher: Bentham Science Publishers
Total Pages: 324
Release: 2016-11-30
Genre: Science
ISBN: 1681083418
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This volume presents different aspects related to bioactive compounds, starting with their natural state in raw sources, physicochemical characterization and employment in pharmacy and medicine. The volume is divided into three parts. The first part describes the chemicals structure of bioactive compounds from different natural sources such as olive oils, wines, and medicinal plants. Special attention has been given to identifying the bioactive composition within variations of these natural sources (for example, extra virgin, ordinary or lampante olive oils). The second part of the volume presents the principal methods used for detecting, identifying and quantifying bioactive compounds. Emphasis is given to the use of different types of sensors or biosensors, and multisensor systems in combination with analytical techniques. The final part explains the principal methods for protection of bioactive compounds and the implication of bioactive compounds in pharmacy. This volume is a useful guide for novice researchers interested in learning research methods to study bioactive compounds. Frontiers in Bioactive Compounds brings edited reviews on the analysis and characterization of natural compounds of medicinal interest. Each volume covers useful information on a variety of natural sources as well as analytical techniques. This series is essential reading for analytical and medicinal chemists as well as professionals involved in natural and pharmaceutical product research and development.

At the Crossroads Between Nutrition and Pharmacology

At the Crossroads Between Nutrition and Pharmacology
Author: Cristina Otero
Publisher: Bentham Science Publishers
Total Pages: 435
Release: 2017-05-17
Genre: Medical
ISBN: 1681084295
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Functional foods (foods with known bioactive properties) have shown potential for preventive and therapeutic treatments. However, this potential must be safely determined before they enter the commercial market. At the same time, nutrition research is transforming into a data driven field with reference to the identification and development of functional food products due to the large number of variables affecting food biochemistry in the human body. This volume presents reviews of recent advances in food chemistry, food technology and nutraceutical research (for diet therapy and cosmetics). Chapters in this volume cover a broad spectrum of topics: - drug discovery and development in the modern nutraceutical industry, - recent developments in the extraction, identification and quantification of bioactive peptides in foods, - concepts of bioavailability, bioaccessibility, bioactivity, bioefficiency and bioconversion of bioactive foods, - synthetic routes for obtaining bioactive compounds, - the role of nutrigenomics to identify key cellular functions by specific genetic and epigenetic interactions with a nutrient, - anti-cancer properties of important bioactive components of medicinal plants, - the effect of a diet based on different bioactive foods on prevention and treatment of diabetes, - antioxidant effects on cardiovascular disease, - beneficial effects of bioactive foods on metabolic syndrome, - the potential of tauroursodeoxycholic acid on prevention and recovery of neurodegenerative diseases, - the effects of natural phytochemicals in prostate cancer, - the effects of methylxanthines (caffeine and others), and culinary methods on physiological and toxicological effects of the bioactive food constituents. The volume is an ideal reference for pharmacy students, nutritionists, healthcare providers and nutraceutical R&D specialists interested in functional foods. [Series Intro] Frontiers in Bioactive Compounds brings edited reviews on the analysis and characterization of natural compounds of medicinal interest. Each volume covers useful information on a variety of natural sources as well as analytical techniques. This series is essential reading for analytical and medicinal chemists as well as professionals involved in natural and pharmaceutical product research and development.

Advances in Food Analysis

Advances in Food Analysis
Author: Alessandra Gentili
Publisher: MDPI
Total Pages: 488
Release: 2019-11-11
Genre: Science
ISBN: 3039217429
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This Topical Collection of Molecules provides the most recent advancements and trends within the framework of food analysis, confirming the growing public, academic, and industrial interest in this field. The articles broach topics related to sample preparation, separation science, spectroscopic techniques, sensors and biosensors, as well as investigations dealing with the characterization of macronutrients, micronutrients, and other biomolecules. It offers the latest updates regarding alternative food sources (e.g., algae), functional foods, effects of processing, chiral or achiral bioactive compounds, contaminants, and every topic related to food science that is appealing to readers. Nowadays, the increasing awareness of the close relation among diet, health, and social development is stimulating demands for high levels of quality and safety in agro-food production, as well as new studies to fill gaps in the actual body of knowledge about food composition. For these reasons, modern research in food science and human nutrition is moving from classical methodologies to advanced instrumental platforms for comprehensive characterization. Nondestructive spectroscopic and imaging technologies are also proposed for food process monitoring and quality control in real time.

Bioactive Compounds and Nutraceuticals from Dairy, Marine, and Nonconventional Sources

Bioactive Compounds and Nutraceuticals from Dairy, Marine, and Nonconventional Sources
Author: Charanjit S. Riar
Publisher: CRC Press
Total Pages: 361
Release: 2024-06-28
Genre: Technology & Engineering
ISBN: 1000983676
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This new volume begins with an overview of bioactive compounds and nutraceuticals along with explanations of their chemical characteristics, profile, and physicochemical aspects. The volume discusses the extraction technologies of active ingredients and the analytical techniques of qualitative and qualitative analysis along with the profiling of functional compounds and nutraceuticals. The volume gives detailed descriptions of the techniques for extraction, isolation, and characterization of active ingredients from food preparations. The volume also discusses important bioactive compounds and nutraceuticals specifically from milk and dairy products as well as from marine algae and seaweeds. From there, the volume explores bioactive compounds and nutraceuticals from nonconventional sources, such as from spices and condiments, and from microbial sources. This volume is the companion volume to the book Bioactive Compounds and Nutraceuticals from Plant Sources: Extraction Technology, Analytical Techniques, and Potential Health Prospects by the same editors.