Plant-Based Functional Foods and Phytochemicals: From Traditional Knowledge to Present Innovation (Innovations in Plant Science for Better Health)

"Plant-Based Functional Foods and Phytochemicals: From Traditional Knowledge to Present Innovation covers the importance of the therapeutic health benefits of phytochemicals derived from plants. It discusses the isolation of potential bioactive molecules from plant sources along with their value to human health. It focuses on physical characteristics, uniqueness, uses, distribution, traditional and nutritional importance, bioactivities, and future trends of different plant-based foods and food products. Functional foods, beyond providing basic nutrition, may offer a potentially positive effect on health and cures for various disease conditions, such as metabolic disorders (including diabetes), cancer, and chronic inflammatory reactions. The volume looks at these natural products and their bioactive compounds that are increasingly utilized in preventive and therapeutic medications and in the production of pharmaceutical supplements and as food additives to increase functionality. It also describes the concept of extraction of bioactive molecules from plant sources, both conventional and modern extraction techniques, available sources, biochemistry, structural composition, and potential biological activities. Advanced extraction techniques, such as enzyme-assisted, microwave-assisted, ultrasound-assisted, pressurized liquid extraction, and supercritical extraction techniques, are described in this book. With contributions from many experienced researchers, this volume sheds new light on the potential of plant-based natural products for human health. Key features: Discusses the phytochemical and functional health benefits from plant-based foods, presents methods of isolation and extracion of potential bioactive molecules from plant sources, looks at the preservation of indigenous knowledge on functional foods, identifies novel plants and their bioactive compounds for treatment of different diseases, elucidates on the mechanisms of actions of the plants."-- Provided by publisher Cover Half Title Title Page Copyright Page About the Senior Editor-in-Chief About Co-Editors Table of Contents Contributors Abbreviations Preface 1 Preface 2 Part I: Plant‐Based Functional Foods 1. Soybean‐Based Functional Foods Through Microbial Fermentation: Processing and Biological Activities 2. Honey-Based Polyphenols: Extraction, Quantification, Bioavailability, and Biological Activities 3. Tropical Herbs and Spices as Functional Foods with Antidiabetic Activities Part II: Role of Phytochemicals in Traditional Ethnomedicines 4. Value‐Added Products and Bioactive Compounds from Fruit Wastes 5. Identification of Botanical and Geographical Origins of Honey‐Based on Polyphenols 6. Preparation and Health Benefits of Rice Beverages from Ethnomedicinal Plants: Case Study in North‐East of India Part III: Biological Activities of Plant‐Based Phytochemicals 7. Natural Phytobioactives: Let’s Eat Smart! 8. Role of Dietary Phytochemicals in Amelioration of Arsenic‐Induced Cancer: An Emerging Elixir Part IV: Plant‐Based Phytochemicals: Extraction, Isolation, and Healthcare 9. Plant Secondary Metabolites: Commercial Extraction, Purification, and Health Benefits 10. Bioactive Compounds From In-Vitro Culture of Swertia chirayita (roxb. Ex flem.) Karsten: Identification and Quantification Index