Bioactive Compounds from Food: Benefits and Analysis [Hardcover]

Section 1: Food Bioactive Compounds  Overview and Analytical Techniques 1. Food Bioactive Compounds  An Overview and Health Benefits. Extraction, Isolation, and Identification Techniques for Food Bioactive Compounds  Basics and Application Overview. Section 2: Classes of Food Bioactive Compounds and its Characterization 3. Terpenes and Terpenoids Present in Essential Oils: Chemical Composition and Potential Applications in Food Preservation and Agriculture 4.?Phytosterols 5.?Flavonoids and Polyphenols 6. Carotenoids 7.?Glucosinolates 8.?Glycosides, alkaloids, and glycoalkaloids 9.?Capsaicinoids: Source, Active Compounds and Importance 10.?Curcuminoids 11.?Polyunsaturated fatty acids (PUFA): Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA) 12. Polysaccharides and Dietary Fibres 13.?Nucleosides and Nucleotides as Classes of Bioactive Food Compounds 14.?Bioactive Peptides 15. Vitamines?Section 3: Advanced Analysis Techniques?16.?Food Bioactive Compounds: Pharmacology and Advancement in Analysis

This book?provides in-depth information and a comprehensive discussion on human health benefits of food bioactive compounds and different methods of analysis involved in identification and quantification of food bioactive compounds.

Leo M. L. Nollet earned an MS (1973) and PhD (1978) in biology from the Katholieke Universiteit Leuven, Belgium. He is an editor and associate editor of numerous books.?He is an editor and associate editor of numerous books. He edited for M. Dekker, New Yorknow CRC Press of Taylor & Francis Publishing Groupthe first, second, and third editions of Food Analysis by HPLC and Handbook of Food Analysis.

Dr. Javed Ahmad (ORCID iD: 0000-0002-7025-751X)?is an Associate Professor at College of Pharmacy, Najran University, Saudi Arabia. He received his Doctorate dl2