Phytonutrients in Food: From Traditional to Rational Usage

Front Cover......Page 1
Phytonutrients in Food: From Traditional to Rational Usage......Page 4
Copyright......Page 5
Contents......Page 6
Contributors......Page 10
Foreword......Page 14
 1.1. Introduction......Page 16
 1.2. Structure-function relationship and health benefits......Page 17
 1.3. Stability of phytonutrients......Page 21
 1.4. Influences of the manufacturing process......Page 22
 1.5. Heat treatments......Page 23
 1.7. Desiccation, HP, and freeze-drying treatments......Page 27
 1.8. Conclusions and remarks......Page 28
 References......Page 29
 Further reading......Page 37
 2.1. Introduction......Page 38
   2.1.1.1. Phenolic acids and flavonoids......Page 39
   2.1.1.2. Phytoestrogens......Page 41
   2.1.1.3. Organosulfur compounds......Page 42
   2.1.1.4. Terpenoids......Page 43
   2.1.1.5. Alkaloids......Page 44
  2.2.1. Allium cepa L. and Allium sativum L.......Page 45
   2.2.1.2. European traditional medicinal uses......Page 46
   2.2.1.3. Asian traditional medicinal uses......Page 47
  2.2.2. Anethum graveolens L.......Page 48
   2.2.2.3. Asian traditional medicinal uses......Page 49
  2.2.3. Brassica oleracea L.......Page 50
   2.2.3.2. Asian traditional medicinal uses......Page 51
  2.2.4. Camellia sinensis (L.) Kuntze......Page 52
  2.2.5. Capparis spinosa L.......Page 53
   2.2.5.2. European traditional medicinal uses......Page 54
  2.2.6. Cichorium intybus L.......Page 55
   2.2.6.1. Asian traditional medicinal uses......Page 56
  2.2.7. Cicer arietinum L.......Page 57
   2.2.7.1. Asian traditional medicinal uses......Page 58
  2.2.8. Citrusxaurantium L.......Page 59
   2.2.8.4. American traditional medicinal uses......Page 60
  2.2.9. Curcuma longa L.......Page 61
   2.2.9.3. European traditional medicinal uses......Page 62
   2.2.10.1. European traditional medicinal uses......Page 63
  2.2.11. Daucus carota L.......Page 64
   2.2.11.3. Native American traditional medicinal uses......Page 65
   2.2.12.1. Asian traditional medicinal uses......Page 66
   2.2.13.2. European traditional medicinal uses......Page 67
  2.2.14. Petroselinum crispum (Mill.) Fuss......Page 68
   2.2.14.2. African traditional medicinal uses......Page 69
  2.2.15. Vitis vinifera L.......Page 70
   2.2.15.1. Asian traditional medicinal uses......Page 71
 References......Page 72
  3.1.1. Plant dietary pattern throughout anthropological evolution......Page 82
  3.1.2. Role of a phytonutrient-rich diet in the health of a population......Page 83
  3.2.1. Cardiovascular disease and hypertension......Page 84
  3.2.2. Atherosclerosis disease......Page 94
  3.2.3. Diabetes and obesity......Page 95
  3.2.4. Cancer disease......Page 99
  3.2.5. The role of phytonutrients on the management of degenerative and inflammatory diseases......Page 102
 References......Page 105
 Further reading......Page 115
 4.1. Introduction......Page 118
  4.2.1. Genistein and daidzein......Page 119
  4.2.3. Epigallocatechin gallate......Page 121
 4.4. Aging......Page 122
  4.5.2. Glucosinolates......Page 123
  4.5.4. Curcumin......Page 124
  4.6.1. Lycopene......Page 125
  4.7.1. Gingerol......Page 126
 4.8. Conclusion......Page 127
 References......Page 128
 5.1. Introduction......Page 132
 5.2. Bioavailability of various phytonutrients......Page 133
 5.3. Bioavailability determination......Page 140
 5.4. Factors affecting phytonutrient bioavailability......Page 144
 5.5. Strategies to enhance the bioavailability of phytonutrients......Page 145
 5.6. Safety and regulatory aspects......Page 147
 5.7. Conclusion and future perspectives......Page 148
 References......Page 149
 Further reading......Page 151
 6.1. Introduction......Page 152
 6.2. Food polyphenols, phytoestrogens, carotenoids, and glycosides......Page 153
 6.3. Other plant metabolites that can cause a carcinogenic effect......Page 157
 6.4. Vitamins and minerals......Page 159
 References......Page 164
 7.1. Introduction......Page 172
 7.2. Therapeutic potential of phytonutrients......Page 175
 7.3. Characterization of unexplored foods (to explore free sugars, fatty acids, fiber contents, proteins, polyphenols, an .........Page 177
 7.4. Safety and toxicity......Page 183
 7.5. Conclusion......Page 185
 References......Page 186
 8.1. Introduction......Page 192
 8.2. Chemistry and the source of anthocyanins......Page 194
 8.3. Health-promoting properties......Page 195
  8.4.1. Bioavailability......Page 197
  8.4.2. Pharmacological effects......Page 198
 8.5. Anthocyanins as a functional food......Page 200
 8.6. Conclusion and remarks......Page 202
 References......Page 203
 9.1. Introduction......Page 212
 9.3. Frozen foods......Page 218
 9.5. Ice cream and frozen desserts......Page 219
 9.7. Oil, butter, and fat spreads......Page 220
 9.9. Sauces......Page 221
 9.10. Soy foods......Page 222
 9.12. Ready-made meals and foods......Page 223
 9.13. Seafood......Page 224
 9.15. Yeast......Page 225
 9.16. Conclusion......Page 226
 References......Page 227
 10.1. Introduction......Page 232
  10.2.1. Traditional/conventional extraction methods......Page 234
  10.2.2. Modern/nonconventional extraction methods......Page 236
  10.2.3. Purification methods......Page 239
 10.3. Optimization strategies......Page 240
  10.3.1. Multi-factorial design......Page 241
   10.3.1.1. Plackett-Burman design......Page 242
   10.3.1.2. Central composite design......Page 244
   10.3.1.3. Box-Behnken design......Page 245
 10.4. Trends in phytonutrient extraction and purification......Page 246
 10.5. Conclusion and future prospects......Page 248
 References......Page 249
 Further reading......Page 250
 11.1. Introduction......Page 252
 11.2. Gas chromatography......Page 253
 11.3. Liquid chromatography......Page 255
 11.4. Untargeted analysis......Page 257
 References......Page 258
 Further reading......Page 259
Index......Page 260
Back Cover......Page 272