Bioactive Compounds of Edible Oils and Fats: Health Benefits, Risks, and Analysis [Hardcover]

Section I: General Introduction, Sources, and Chemistry?1. Edible Oils & Fats: An Overview 2. An insight into the chemistry of edible oils and fats bioactive constituents 3. Isolation and Characterization Techniques of Bioactive Compounds of Edible Oils & Fats Section II: Health Benefits and Risks of Bioactive Compounds of Edible Oils & Fats?4. Mono-saturated and Polyunsaturated Fatty Acids 5. Saturated Fatty Acids 6. Triglycerides 7. Polyphenols and flavonoids 8. Phospholipids 9. Phytosterols Section III: Adulteration and Quality Control Methods?10. Vitamins and Inorganic compounds 11. Adulteration in Edible Oils & Fats 12. General quality control methods for Edible Oils & Fats 13. GC/FID in Analysis of Edible Oils & Fats 14. GC/MS in Analysis of Edible Oils & Fats 15. HPLC & LC/MS in Analysis of Edible Oils & Fats 16. FTIR-Chemometrics in Analysis of Edible Oils & Fats 17. Packaging and labeling policies for bioactive constituents from edible oils and fats; a global perspective 18. Bioactive constituents of edible oils and fats; ongoing trends of application cum consumption and commercial potential 19. Healthy living with bioactive constituents obtained from fats and oils; Therapeutic concern.

Edible oils and fats are derived from plants and animals and have several health benefits. Edible oils and fats consist of many health-promoting bioactive compounds such as polyunsaturated fatty acids, monounsaturated fatty acids, polyphenols, flavonoids, phytosterols, vitamins, and inorganic compounds. The chemical compounds present in edible oils and fats are known for their possible health risks such as coronary heart disease and metabolic diseases, which is why there is a need to check the quality, purity, and safety of edible oils and fats. Bioactive Compounds of Edible Oils & Fats: ló.