Phytochemicals in Food and Health : Perspectives for Research and Technological Development

This volume brings together information on the available and newly emerging technologies related to using plant compounds that have a beneficial role in food production. It is divided into sections focusing on phytochemistry of cereals and legumes, phytochemistry of medicinal plants, and technological advances in phytochemical study. Topics include the role of anti-nutritional substances of legumes in human health and on the elimination of such through technological processing sorghum phytochemicals and their processing and use in the development of food products production of nutraceuticals and functional foods of pharmaceutical importance T. cordifolia in the development of its therapeutic use in the food, health, and pharmacology industries polyphenolic compounds of plants, including their biosynthesis process, their classification, function, and role as bioactive compounds "Phytochemicals in Food and Health: Perspectives for Research and Technological Development brings together information on the available and newly emerging technologies related to using plant compounds that have a beneficial role in food production. The volume is divided into sections focusing on phytochemistry of cereals and legumes, phytochemistry of medicinal plants, and technological advances in phytochemical study. Topics include: The role of anti-nutritional substances of legumes in human health and on the elimination of such through technological processing, Sorghum phytochemicals, their processing and use in the development of food products, production of nutraceuticals and functional foods of pharmaceutical importance, T. cordifolia in the development of its therapeutic use in the food, health and pharmacology industries, comparative study of polyphenolic content and antibacterial capacity, which has shown that the reflux method used as an extractor agent by ethanol is a good alternative for the production of vegetable extracts rich in phenolic compounds, polyphenolic compounds of plants, including their biosynthesis process, their classification, function and role as bioactive compounds more. This book offers academia, engineers, technologists, and others from different disciplines information to gain knowledge on the breadth and depth of this multifaceted field."-- Provided by publisher Cover Half Title Title Page Copyright Page About the Editors Contents Contributors Abbreviations Preface Part I: Phytochemistry of Cereals and Legumes 1. The Emphasis of Effect of Cooking and Processing Methods on Antinutritional Phytochemical of Legumes and Their Significance in Human Health 2. Sorghum Phytochemicals: Extraction, Processing, Application, and Health Benefits 3. Effect of Processing on Bioactive Phytochemicals of Barley: A Cereal Grain with Potent Antioxidants and Potential Human Health Benefits Part II: Phytochemistry of Medicinal Plants 4. Phytochemicals in Giloy (Tinospora cordifolia L.): Structure, Chemistry, and Health Benefits 5. Phytomedicinal Study on Brazilian Medicinal Plants for Their Potential in Chronic Diseases Treatment Part III: Technological Advances in Phytochemical Study 6. Phytochemical Alternative for Control of the Erwinia amylovora: Extraction Conditions and Phytochemical Source Selection 7. Isoflavone as a Functional Food and Its Butterfly Model: A Novel Approach 8. Biosynthesis, Bioavailability, and Metabolism of Plant Polyphenols: Biological Activities and Their Potential Benefits in Human Health 9. Scientific Exploration and Exploitation of Tannins Index