مواد غذایی عملکردی از گیاهان

__Functional Food Ingredients from Plants, Volume 90____,__ the latest release in the __Advances in Food and Nutrition Research__series, provides updated knowledge about nutrients in foods and how to avoid their deficiency, especially for those essential nutrients that should be present in the diet to reduce disease risk and optimize health. Updates to this release include sections on Natural antioxidants of plant origin, Dietary fiber sources, The impact of molecular interactions with phenolic compounds on food polysaccharides functionality, Plant phenolics as functional ingredients, Pigments and vitamins from plants as functional ingredients, Glucosinolates fate from plants to consumer, and more. Content: 1. Natural antioxidants of plant origin / Ryszard Amarowicz, Ronald B. Pegg -- 2. Dietary fiber sources and human benefits : the case study of cereal and pseudocereals / María Ciudad-Mulero, Virginia Fernández-Ruiz, Ma Cruz Matallana-González, Patricia Morales -- 3. Impact of molecular interactions with phenolic compounds on food polysaccharides functionality / Corrine C. Dobson, Walid Mottawea, Alexane Rodrigue, Bruna L. Buzati Pereira, Riadh Hammami, Krista A. Power, Nicolas Bordenave -- 4. Plant phenolics as functional food ingredients / Celestino Santos-Buelga, Ana M. González-Paramás, Taofiq Oludemi, Begoña Ayuda-Durán, Susana González-Manzano -- 5. Pigments and vitamins from plants as functional ingredients : current trends and perspectives / Rúbia Carvalho Gomes Corrêa, Jéssica Amanda Andrade Garcia, Vanesa Gesser Correa, Tatiane Francielli Vieira, Adelar Bracht, Rosane Marina Peralta -- 6. Glucosinolates : molecular structure, breakdown, genetic, bioavailability, properties and healthy and adverse effects / M.A. Prieto, Cecilia Jiménez López, Jesus Simal-Gandara -- 7. Phytoestrogens, phytosteroids and saponins in vegetables : biosynthesis, functions, health effects and practical applications / Francesco Di Gioia, Spyridon A. Petropoulos -- 8. Terpene core in selected aromatic and edible plants : natural health improving agents / Jovana Petrović, Dejan Stojković, Marina Soković. Functional Food Ingredients from Plants, Volume 90, the latest release in the Advances in Food and Nutrition Research series, provides updated knowledge about nutrients in foods and how to avoid their deficiency, especially for those essential nutrients that should be present in the diet to reduce disease risk and optimize health. Updates to this release include sections on Natural antioxidants of plant origin, Dietary fiber sources, The impact of molecular interactions with phenolic compounds on food polysaccharides functionality, Plant phenolics as functional ingredients, Pigments and vitamins from plants as functional ingredients, Glucosinolates fate from plants to consumer, and more. Contains contributions that have been carefully selected based on their vast experience and expertise on the subject Includes updated, in-depth, and critical discussions of available information, giving the reader a unique opportunity to learn Encompasses a broad view of the topics at hand Functional Food Ingredients from Plants, Volume 90, the latest release in the Advances in Food and Nutrition Research series, provides updated knowledge about nutrients in foods and how to avoid their deficiency, especially for those essential nutrients that should be present in the diet to reduce disease risk and optimize health. Updates to this release include sections on Natural antioxidants of plant origin, Dietary fiber sources, The impact of molecular interactions with phenolic compounds on food polysaccharides functionality, Plant phenolics as functional ingredients, Pigments and vitamins from plants as functional ingredients, Glucosinolates fate from plants to consumer, and more. -- Provided by publisher