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Titlebook: Handbook of Food Bioactive Ingredients; Properties and Appli Seid Mahdi Jafari,Ali Rashidinejad,Jesus Simal-Gan Reference work 2023 Springe

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發(fā)表于 2025-3-21 17:13:25 | 只看該作者 |倒序?yàn)g覽 |閱讀模式
書(shū)目名稱(chēng)Handbook of Food Bioactive Ingredients
副標(biāo)題Properties and Appli
編輯Seid Mahdi Jafari,Ali Rashidinejad,Jesus Simal-Gan
視頻videohttp://file.papertrans.cn/422/421335/421335.mp4
概述Provides a systematic overview of different food bioactive ingredients.Shows various bioactive compounds like phenolics, carotenoids, vitamins, etc..First comprehensive collection of scientific eviden
圖書(shū)封面Titlebook: Handbook of Food Bioactive Ingredients; Properties and Appli Seid Mahdi Jafari,Ali Rashidinejad,Jesus Simal-Gan Reference work 2023 Springe
描述.Bioactive ingredients, including both bioactive compounds and bioactive live organisms, are present in small amounts in natural sources such as fruits and vegetables. These ingredients have been continuously investigated during the last few decades and the epidemiological data suggest that their intake is associated with significant decreased risk of various disorders and chronic diseases owing to their anti-oxidant, anti-bacterial and anti-inflammatory qualities. Some of these natural ingredients such as catechins, curcumin, resveratrol, oleuropein, quercetin, rutin, hesperidin, sulforaphane, ellagic acid, and anthocyanins, have been studied as factors with possible direct or indirect effect on specific molecular pathways which are playing vital roles in the association with the pathophysiology of the chronic diseases such as cancer. In light of this, natural foods and food-derived products rich in bioactives have received recent growing attention. It has been reported that frequent consumption of fruits, vegetables, and their associated natural products have many health-promoting benefits that protect against degenerative illnesses including heart disease, arthritis, cancer, imm
出版日期Reference work 2023
關(guān)鍵詞Food Ingredients; Bioactive Compounds; Polythenols; Bioavailability; Functional Foods; Biioaccessibility;
版次1
doihttps://doi.org/10.1007/978-3-031-28109-9
isbn_ebook978-3-031-28109-9
copyrightSpringer Nature Switzerland AG 2023
The information of publication is updating

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https://doi.org/10.1007/978-3-658-12140-2mical and antioxidant capabilities. As a group of bioeffective compounds, hydroxybenzoic acids are a prominent kind of phenolic acids. Hydroxybenzoic acids are the major aromatic secondary metabolites that impart food with typical organoleptic characteristics and link to many health benefits. Due to
板凳
發(fā)表于 2025-3-22 03:56:32 | 只看該作者
https://doi.org/10.1007/978-3-662-24655-9from this chemical class. An up-to-date review on the cinnamic acid as the reference compound, as well as on .-coumaric, caffeic, ferulic, sinapic, chlorogenic, and rosmarinic acids was presented. The recent identified hydroxycinnamic acid derivatives were also highlighted. A comprehensive biosynthe
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Zur Diffusion bei bewegter Randfl?chehe main physical-chemical and biological properties, as well as the natural occurrence and food applications of the main flavones, are discussed. The chemistry and functionality of the main compounds from this class allow identifying their biological activities and their further applications. This p
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Abhandlungen aus dem Bundesgesundheitsamt, as well as occurrence and food applications of 3-hydroxy-2-phenyl-4.-1-benzopyran-4-one-based aglycones and glycosides. The main compounds from both aglycone flavonol and flavonol glycoside classes, including fisetin, kaempferol, quercetin, myricetin, and rutin, are discussed from the physicochemi
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發(fā)表于 2025-3-23 00:51:55 | 只看該作者
https://doi.org/10.1007/978-3-658-03588-4of isoflavone structures have been identified so far. Regarding human nutrition, the most important of these are soybean isoflavones including daidzein, genistein, and glycitein. After ingestion, isoflavones are deglycosylated, demethylated, oxidized (or reduced), glucuronidated, or sulfated by ente
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發(fā)表于 2025-3-23 08:33:53 | 只看該作者
https://doi.org/10.1007/978-3-322-99829-3s. These compounds are characterized by their yellow or orange color, which originates from a molecular structure consisting of two aromatic rings connected by a three-carbon chain, a conjugated carbonyl group, and a double bond. Chalcones exhibit a wide range of biological activities, making them p
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