Phytoceuticals in Food for Health and Wellness: Harnessing Plant Therapeutics emphasizes the growing interest in the potential health benefits of phytochemicals in wellness and product development by uncovering innate bioactive compounds found in plants. Highlighting the diverse classes of phytochemicals, including flavonoids, carotenoids, polyphenols, antioxidants, and alkaloids, this book explores the sources, chemical structures, and distribution in various plants and what role they play in nutrition and disease prevention. Phytoceutical and phytochemical approaches targeting immunity, obesity, cancer, respiratory, gut, cardiovascular, and eye health, and more, will be discussed. Through traditional and modern extraction methods, Phytoceuticals in Food for Health and Wellness: Harnessing Plant Therapeutics also demonstrates how plant bioactives can be used for fortifying foods for optimal nutrition, innovating in product development, and developing the use of phytochemicals in culinary and food manufacturing applications to maximize favor and extend shelf-life.
1. Chapter 1. Introduction to phytochemicals: nature’s hidden gems - p. 1 2. Chapter 2. Phytochemical sources: exploring plant kingdom diversity - p. 13 3. Chapter 3. Phytochemical extraction methods: from traditional to modern techniques - p. 37 4. Chapter 4. Phytochemical characterization: analytical tools and techniques - p. 55 5. Chapter 5. Bioavailability of phytochemicals: unlocking their absorption and metabolism - p. 69 6. Chapter 6. Phytochemical interactions: synergies and combinations for enhanced health benefits - p. 85 7. Chapter 7. Antioxidant phytochemicals protecting against oxidative stress and chronic diseases - p. 99 8. Chapter 8. Anti-inflammatory phytochemicals: alleviating inflammation and immune responses - p. 123 9. Chapter 9. Phytochemicals and cancer prevention: targeting tumorigenesis and cell signaling - p. 145 10. Chapter 10. Cardiovascular health and phytochemicals: improving heart function and reducing risk - p. 163 11. Chapter 11. Exploring phytochemical approaches to respiratory health - p. 183 12. Chapter 12. Phytochemicals and brain health: cognitive enhancement and neuroprotection - p. 199 13. Chapter 13. Phytochemicals and gut health: modulating microbiota and promoting digestive wellness - p. 223 14. Chapter 14. Phytochemicals and metabolic disorders: managing diabetes, obesity, and metabolic syndrome - p. 235 15. Phytochemicals in skin health: enhancing beauty and protecting against aging - p. 261 16. Chapter 16. Phytochemicals and bone health: strengthening skeletal system and preventing osteoporosis - p. 275 17. Chapter 17. Phytochemicals and eye health: protecting vision and preventing age-related conditions - p. 293 18. Chapter 18. Clinical trials unveiling the potential of phytochemicals across different diseases - p. 309 19. Chapter 19. Phytochemicals in sports nutrition: enhancing performance and recovery - p. 341 20. Chapter 20. Phytochemicals in food preservation: antimicrobial and antioxidant properties - p. 397 21. Chapter 21. Exploring the role of phytochemicals in food preservation: impacts on quality, nutritional value, and shelf life - p. 431 22. Chapter 22. Phytochemicals in food fortification: enhancing nutrient density and bioactive content - p. 451 23. Chapter 23. Phytochemicals and food safety: natural approaches for microbial control and toxin inactivation - p. 481 24. Chapter 24. Phytochemicals in fermented foods: health-promoting transformations and probiotic potential - p. 501 25. Chapter 25. Phytochemicals in culinary applications: flavor enhancements and culinary medicine - p. 515 26. Chapter 26. Phytochemicals in nutraceutical-development, regulation and market trends - p. 531 27. Chapter 27. Phytochemicals in novel food products: innovations and trends in product development - p. 549 28. Chapter 28. Phytochemicals and food allergens: management and mitigation strategies - p. 571 29. Chapter 29. Phytochemicals in plant-based alternatives: enhancing nutritional value and sensory appeal - p. 593 30. Chapter 30. Phytochemicals in herbal medicine: traditional remedies and modern applications - p. 615 31. Chapter 31. Phytochemical analysis techniques in food systems—methods and advances - p. 633 32. Chapter 32. Phytochemicals in drug discovery: potential as lead compounds and therapeutic agents - p. 653 33. Chapter 33. Phytochemicals and pharmacokinetics: drug interactions and safety considerations - p. 673 34. Chapter 34. Phytochemicals and microbiome: modulating gut microbial community and functions - p. 693 35. Chapter 35. Phytochemicals in food preservation: natural approaches for shelf-life extension - p. 707 36. Chapter 36. Phytochemicals in sustainable agriculture: plant protection and crop enhancement - p. 723 37. Chapter 37. Toxicity and safety analysis of phytochemicals to be used in food and drug research - p. 739 38. Chapter 38. Phytochemicals in tribal food and medicine - p. 753 39. Chapter 39. Future directions: “emerging trends and promising frontiers in phytochemical research” - p. 775 40. Index - p. 799
Phytoceuticals in Food for Health and Wellness: Harnessing Plant Therapeutics emphasizes the growing interest in the potential health benefits of phytochemicals in wellness and product development by uncovering innate bioactive compounds found in plants. Highlighting the diverse classes of phytochemicals, including flavonoids, carotenoids, polyphenols, antioxidants, and alkaloids, this book explores the sources, chemical structures, and distribution in various plants and what role they play in nutrition and disease prevention. Phytoceutical and phytochemical approaches targeting immunity, obesity, cancer, respiratory, gut, cardiovascular, and eye health, and more, will be discussed. Through traditional and modern extraction methods, Phytoceuticals in Food for Health and Wellness: Harnessing Plant Therapeutics also demonstrates how plant bioactives can be used for fortifying foods for optimal nutrition, innovating in product development, and developing the use of phytochemicals in culinary and food manufacturing applications to maximize favor and extend shelf-life.
1. Chapter 1. Introduction to phytochemicals: nature’s hidden gems - p. 1 2. Chapter 2. Phytochemical sources: exploring plant kingdom diversity - p. 13 3. Chapter 3. Phytochemical extraction methods: from traditional to modern techniques - p. 37 4. Chapter 4. Phytochemical characterization: analytical tools and techniques - p. 55 5. Chapter 5. Bioavailability of phytochemicals: unlocking their absorption and metabolism - p. 69 6. Chapter 6. Phytochemical interactions: synergies and combinations for enhanced health benefits - p. 85 7. Chapter 7. Antioxidant phytochemicals protecting against oxidative stress and chronic diseases - p. 99 8. Chapter 8. Anti-inflammatory phytochemicals: alleviating inflammation and immune responses - p. 123 9. Chapter 9. Phytochemicals and cancer prevention: targeting tumorigenesis and cell signaling - p. 145 10. Chapter 10. Cardiovascular health and phytochemicals: improving heart function and reducing risk - p. 163 11. Chapter 11. Exploring phytochemical approaches to respiratory health - p. 183 12. Chapter 12. Phytochemicals and brain health: cognitive enhancement and neuroprotection - p. 199 13. Chapter 13. Phytochemicals and gut health: modulating microbiota and promoting digestive wellness - p. 223 14. Chapter 14. Phytochemicals and metabolic disorders: managing diabetes, obesity, and metabolic syndrome - p. 235 15. Phytochemicals in skin health: enhancing beauty and protecting against aging - p. 261 16. Chapter 16. Phytochemicals and bone health: strengthening skeletal system and preventing osteoporosis - p. 275 17. Chapter 17. Phytochemicals and eye health: protecting vision and preventing age-related conditions - p. 293 18. Chapter 18. Clinical trials unveiling the potential of phytochemicals across different diseases - p. 309 19. Chapter 19. Phytochemicals in sports nutrition: enhancing performance and recovery - p. 341 20. Chapter 20. Phytochemicals in food preservation: antimicrobial and antioxidant properties - p. 397 21. Chapter 21. Exploring the role of phytochemicals in food preservation: impacts on quality, nutritional value, and shelf life - p. 431 22. Chapter 22. Phytochemicals in food fortification: enhancing nutrient density and bioactive content - p. 451 23. Chapter 23. Phytochemicals and food safety: natural approaches for microbial control and toxin inactivation - p. 481 24. Chapter 24. Phytochemicals in fermented foods: health-promoting transformations and probiotic potential - p. 501 25. Chapter 25. Phytochemicals in culinary applications: flavor enhancements and culinary medicine - p. 515 26. Chapter 26. Phytochemicals in nutraceutical-development, regulation and market trends - p. 531 27. Chapter 27. Phytochemicals in novel food products: innovations and trends in product development - p. 549 28. Chapter 28. Phytochemicals and food allergens: management and mitigation strategies - p. 571 29. Chapter 29. Phytochemicals in plant-based alternatives: enhancing nutritional value and sensory appeal - p. 593 30. Chapter 30. Phytochemicals in herbal medicine: traditional remedies and modern applications - p. 615 31. Chapter 31. Phytochemical analysis techniques in food systems—methods and advances - p. 633 32. Chapter 32. Phytochemicals in drug discovery: potential as lead compounds and therapeutic agents - p. 653 33. Chapter 33. Phytochemicals and pharmacokinetics: drug interactions and safety considerations - p. 673 34. Chapter 34. Phytochemicals and microbiome: modulating gut microbial community and functions - p. 693 35. Chapter 35. Phytochemicals in food preservation: natural approaches for shelf-life extension - p. 707 36. Chapter 36. Phytochemicals in sustainable agriculture: plant protection and crop enhancement - p. 723 37. Chapter 37. Toxicity and safety analysis of phytochemicals to be used in food and drug research - p. 739 38. Chapter 38. Phytochemicals in tribal food and medicine - p. 753 39. Chapter 39. Future directions: “emerging trends and promising frontiers in phytochemical research” - p. 775 40. Index - p. 799
