| Description |
1 online resource (viii, 380 pages) : illustrations (some color) |
| Series |
Food Bioactive Ingredients, 2661-8958 |
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Food bioactive ingredients, 2661-8958
|
| Contents |
Introduction : bioactive compounds and elements in human nutrition / Agnieszka Zgoła-Grześkowiak and Tomasz Grześkowiak -- Application of liquid chromatography for the analysis of flavonoids in food : an overview / Aleksandra Sentkowska -- Phenolic compounds in coffee and tea beverages / Magdalena Jeszka-Skowron, Agnieszka Zgoła-Grześkowiak, and Tomasz Grześkowiak -- Methylxanthines in food products / Anna Gramza-Michałowska, Andrzej Sidor, and Bartosz Kulczyński -- Carotenoids as food products components and health promoting agents / Anna Gramza-Michałowska, Bartosz Kulczyński, and Andrzej Sidor -- Tocochromanols / Aleksander Siger, Krzysztof Dwiecki, and Ewa Bąkowska -- Cyclitols : determination in food and bioactivity in the human organism / Magdalena Ligor [and six others] -- Capsaicinoids : properties and mechanisms of pro-health action / Justyna Werner -- Dietary indoleamines : bioavailability and human health / Akula Ramakrishna and Atanu Bhattacharjee -- Bioactive peptide analysis / Ilona Gałązka-Czarnecka and Grażyna Budryn -- Determination of antioxidant biomarkers in biological fluids / Magdalena Jeszka Skowron, Tomasz Podgórski, and Beata Czarczyńska-Goślińska -- Speciation analysis of food products / Ewa Stanisz and Magdalena Krawczyk-Coda -- Two sides of selenium : occurrence and determination of selenium forms in food and environmental samples using analytical methods / Joanna Zembrzuska, Bożena Karbowska, and Iwona Gołębiewska |
| Summary |
Most bioactive compounds have antioxidant activity, particularly tocochromanols, phenolics (flavonoids and phenolic acids), methylxantines and capsaicinoids. Some of these compounds have also other properties important for human health. For example, vitamin E protects against oxidative stress, but it is also known for its "non-antioxidant" functions, including cell signalling and antiproliferation. Selenium compounds and indoleamins are the components of the antioxidant enzymes. Selenium makes vitamin E acquisition easier and controls its physiological functions. In taking part in enzymatic reactions and protecting the cell against free radicals, selenium shows immunomodulative, antiphlogistic, and antiviral activity. Capsaicinoids possess not only antioxidant, but also antibacterial, analgesic, weight-reducing and thermoregulation properties. Studies have also demonstrated their gastroprotective and anticancer properties. Analytical Methods in the Determination of Bioactive Compounds and Elements in Food explores both the influence of particular compounds on human health and the methods used for their determination. Chapters describe various aspects of food and plant analysis, including chromatographic and non-chromatographic approaches as well as hyphenated techniques. Readers of this book will gain a comprehensive understanding of the important groups of bioactive compounds relevant to human health |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Online resource; title from digital title page (ProQuest Ebook Central, viewed September 29, 2021) |
| Subject |
Food -- Composition.
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Bioactive compounds -- Biotechnology
|
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Microbiology.
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Food -- Biotechnology.
|
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Chemistry, Organic.
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Microbiology
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Chemistry, Organic
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microbiology.
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organic chemistry.
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Bioactive compounds -- Biotechnology
|
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Chemistry, Organic
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Food -- Biotechnology
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Food -- Composition
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Microbiology
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| Form |
Electronic book
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| Author |
Jeszka-Skowron, Magdalena, editor.
|
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Zgoła-Grześkowiak, Agnieszka, editor.
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Grześkowiak, Tomasz, editor.
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Ramakrishna, Akula, editor.
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| ISBN |
9783030618797 |
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303061879X |
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