Phytoceuticals in Food for Health and Wellness

Harnessing Plant Therapeutics

Häftad, Engelska, 2025

Av Tanmay Sarkar, Slim Smaoui, Wing-Fu Lai, India) Sarkar, Tanmay, PhD (Lecturer, Government of West Bengal, Tunisia) Smaoui, Slim, PhD (Associate Professor, Centre of Biotechnology University of Sfax, UK) Lai, Wing-Fu, PhD (Associate Professor, School of Food Science and Nutrition, University of Leeds

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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.

Discusses plant-based compounds and their role in food, health and disease
Explores distribution of flavonoids, carotenoids, and phenolic compounds for optimal bioactive content
Provides insights to plant antioxidant, anti-inflammatory, anticancer, and neuroprotective properties
Explains interactions between phytochemicals and the human body
Integrates phytochemicals into culinary practices for flavor enhancement and functional food development

Produktinformation

Utgivningsdatum2025-09-09
Mått216 x 274 x 43 mm
Vikt450 g
FormatHäftad
SpråkEngelska
Antal sidor854
FörlagElsevier Science
ISBN9780443264948

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Dr. Tanmay Sarkar is currently working as a Lecturer in the Government of West Bengal. With 9 years of experience in both teaching and research, his areas of interest include bioactive components from natural sources, ethnic foods, mathematical modeling, and phytochemicals. He is an editor for several SCI, SCIE, and Scopus- indexed journals and has edited numerous books with Elsevier and Springer.Dr. Smaoui works as an Associate Professor in the Centre of Biotechnology of Sfax. He supervises research for the development of new healthier meat products, the use of agro-food industry by-products as potential sources to obtain valuable and bioactive compounds and the development of functional foods. He deals with meat quality and safety, analytical chemistry applied to food analysis, and research and development and analytical method validation by the application of chemometric techniques.Dr. Wing-Fu Lai received his MSc degree in Materials Engineering and Nanotechnology from the City University of Hong Kong, and earned his PhD in Chemistry from the University of Hong Kong. He is currently an Associate Professor in School of Food Science and Nutrition at the University of Leeds. He is also an Honorary Professor at Zhejiang Provincial People’s Hospital. Dr. Lai has been qualified as a Licensed Pharmacist and a Registered Dietitian in People's Republic of China, in which he has also been accredited as “Overseas High-caliber Personnel by Shenzhen Municipal People's Government. Dr. Lai is a Registered Nutritionist in the UK, and a Fellow of the UK Higher Education Academy, and has received his Certified Food Scientist credential from the International Food Science Certification Commission in the United States. Till now Dr. Lai has served as an ad-hoc reviewer for over 110 international journals.

1. Introduction to Phytochemicals: Nature's Hidden Gems2. Phytochemical Sources: Exploring Plant Kingdom Diversity3. Phytochemical Extraction Methods: From Traditional to Modern Techniques4. Phytochemical Characterization: Analytical Tools and Techniques5. Bioavailability of Phytochemicals: Unlocking their Absorption and Metabolism6. Phytochemical Interactions: Synergies and Combinations for Enhanced Health Benefits7. Antioxidant Phytochemicals: Protecting Against Oxidative Stress and Chronic Diseases8. Anti-Inflammatory Phytochemicals: Alleviating Inflammation and Immune Responses9. Phytochemicals and Cancer Prevention: Targeting Tumorigenesis and Cell Signaling10. Exploring Phytochemical Approaches to Respiratory Health11. Cardiovascular Health and Phytochemicals: Improving Heart Function and Reducing Risk12. Phytochemicals and Brain Health: Cognitive Enhancement and Neuroprotection13. Phytochemicals and Gut Health: Modulating Microbiota and Promoting Digestive Wellness14. Phytochemicals and Metabolic Disorders: Managing Diabetes, Obesity, and Metabolic Syndrome15. Phytochemicals in Skin Health: Enhancing Beauty and Protecting against Aging16. Phytochemicals and Bone Health: Strengthening Skeletal System and Preventing Osteoporosis17. Phytochemicals and Eye Health: Protecting Vision and Preventing Age-Related Conditions18. Clinical Trials Unveiling the Potential of Phytochemicals across different diseases.19. Phytochemicals in Sports Nutrition: Enhancing Performance and Recovery20. Phytochemicals in Functional Foods: Fortifying Nutritional Value and Health Benefits21. Phytochemicals in Food Preservation: Antimicrobial and Antioxidant Properties22. Phytochemicals in Food Processing: Impact on Quality, Nutritional Value, and Shelf-Life23. Phytochemicals in Food Fortification: Enhancing Nutrient Density and Bioactive Content24. Phytochemicals and Food Safety: Natural Approaches for Microbial Control and Toxin Inactivation25. Phytochemicals in Fermented Foods: Health-Promoting Transformations and Probiotic Potential26. Phytochemicals in Culinary Applications: Flavor Enhancements and Culinary Medicine27. Phytochemicals in Nutraceuticals: Development, Regulation, and Market Trends28. Phytochemicals in Novel Food Products: Innovations and Trends in Product Development29. Phytochemicals and Food Allergens: Management and Mitigation Strategies30. Phytochemicals in Plant-Based Alternatives: Enhancing Nutritional Value and Sensory Appeal31. Phytochemicals in Herbal Medicine: Traditional Remedies and Modern Applications32. Phytochemical Analysis Techniques in Food Systems: Methods and Advances33. Phytochemicals in Drug Discovery: Potential as Lead Compounds and Therapeutic Agents34. Phytochemicals and Pharmacokinetics: Drug Interactions and Safety Considerations35. Phytochemicals and Microbiome: Modulating Gut Microbial Community and Functions36. Phytochemicals in Food Preservation: Natural Approaches for Shelf-Life Extension37. Phytochemicals in Sustainable Agriculture: Plant Protection and Crop Enhancement38. Toxicity and safety analysis of phytochemicals to be used in food and drug Research