Analytical Methods in the Determination of Bioactive Compounds and Elements in Food (Food Bioactive Ingredients) - Hardcover

Hardcover

ISBN 10: 3030618781 ISBN 13: 9783030618780

Publisher: Springer, 2021

Synopsis

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 BioactiveCompounds 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.

About this title

About the Author

Magdalena Jeszka-Skowron, PhD is an assistant professor in the Institute of Chemistry and Technical Electrochemistry at the Poznan University of Technology in Poznań, Poland.

 Agnieszka Zgoła-Grześkowiak, PhD, DSc is a professor in the Institute of Chemistry and Technical Electrochemistry at the Poznan University of Technology in Poznań, Poland.

 Tomasz Grześkowiak, PhD is a volunteer scientist in the Institute of Chemistry and Technical Electrochemistry at the Poznan University of Technology in Poznań, Poland.

 Akula Ramakrishna, PhD is a pipeline enablement scientist at Bayer Crop Science in Kallinayakanahalli, Chikkaballapur, India.

From the Back Cover

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.

Edition details

• Publisher: Springer
• Publication date: 2021
• Language: English
• ISBN 10: 3030618781
• ISBN 13: 9783030618780
• Binding: Hardcover
• Edition number: 1
• Number of pages: 388
• Editor: Jeszka-Skowron Magdalena, Zgoła-Grześkowiak Agnieszka, Grześkowiak Tomasz, Ramakrishna Akula