A bioactive compound is a type of chemical found in small amounts in plants and certain foods (such as fruits vegetables nuts oils and whole grains). Bioactive compounds have actions in the body that may promote good health. They are widely explored and investigated for their role in the prevention and treatment of various diseases including cancer cardiovascular disorders and neurodegenerative disorders; thus they are categorized as nutraceuticals. Examples of such bioactive compounds from food include lycopene resveratrol lignan tannins and indoles. Accordingly the methods that are utilized to analyze these compounds for their identification detection and characterization are of great interest. In Bioactive Compounds from Food: Benefits and Analysis spectrophotometric fluorometric chromatographic enzymatic and electrophoretic methods that are utilized to analyze the different bioactive compounds of food are comprehensively discussed. In addition the merits and limitations of the existing methods of analysis for bioactive compounds from food are also highlighted. Further the benefits of these bioactive compounds on human health as anti-oxidative anti-cancer anti-diabetic anti-inflammatory anti-infective anti-hyperlipidemic and anti-hypertensive agents are also discussed with detailed insight and critical analysis of the contemporary research carried out in this domain. Key Features: Explores the world of bioactive compounds in foods Discusses recent analysis techniques for bioactive compounds Includes a summary of the health benefits of bioactive compounds Provides different analysis methods involved in the identification and quantification of food bioactive compounds This book provides in-depth information and a comprehensive discussion on the human health benefits of food bioactive compounds and the different methods of analysis involved in the identification and quantification of food bioactive compounds. |Bioactive Compounds from Food Benefits and Analysis | Food & Nutrition
