Bioactive Compounds in Leaves of Bulbs, Roots, and Tubers
A Food Chemistry Approach to Nutritional, Biological, and Pharmaceutical Applications
- 1st Edition - November 1, 2026
- Latest edition
- Editors: Neela Satheesh, Tanmay Sarkar
- Language: English
Bioactive Compounds in Leaves of Bulbs, Roots, and Tubers: A Food Chemistry Approach to Nutritional, Biological, and Pharmaceutical Applications offers a crucial resource for re… Read more
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Description
Description
Bioactive Compounds in Leaves of Bulbs, Roots, and Tubers: A Food Chemistry Approach to Nutritional, Biological, and Pharmaceutical Applications offers a crucial resource for researchers and industry professionals aiming to harness underutilized plant parts for health and sustainability. Despite their rich phytochemical profiles and potential health benefits, these leaves remain largely unexplored, representing a missed opportunity for functional food development, nutraceuticals, and pharmaceuticals. This book bridges that knowledge gap by providing detailed insights into their chemical composition, bioactive properties, and innovative extraction methods, promoting their integration into food and medicine. It covers an extensive range of topics, including phytochemical profiling, nutritional and anti-nutritional analysis, green extraction technologies, and applications of bioactive compounds from turmeric, sweet potato, carrot, cassava, radish, turnip, kohlrabi, sugar beet, yam, taro, ginger, onion, garlic, and potato leaves. Additionally, it discusses safety, regulatory frameworks, and the potential use of these leaves as nutraceuticals, functional foods, and even animal feed, highlighting their significance for health and environmental sustainability. Bioactive Compounds in Leaves of Bulbs, Roots, and Tubers serves as an essential reference for advancing research, innovation, and sustainable utilization of these bioresources to improve human health, reduce waste, and promote eco-friendly food and pharmaceutical solutions.
Key features
Key features
- Provides detailed insights into phytochemical profiles of underutilized plant leaves for food and medicinal applications
- Supports development of sustainable, functional foods and nutraceuticals from bioactive-rich plant parts
- Introduces green extraction techniques to maximize bioactive compound recovery efficiently and environmentally
- Highlights safety, regulatory, and pharmaceutical considerations for integrating these leaves into products
- Promotes waste reduction by valorizing agricultural by-products into health-promoting food and pharma ingredients
Readership
Readership
Food Industry Professionals; Nutritionists and Dietitians; Food Chemistry Researchers, Academicians; Healthcare Professionals; Graduate Students
Table of contents
Table of contents
1. An introductory approach on Bulbs, Roots, and tuber plant leaves: The powerhouse of the Bioactive compounds and food and medical applications
2. Phytochemical Profiling and Food Chemistry of Bioactive Compounds in Bulb, Root, and Tuber Leaves in comparison to the edible parts
3. The Nutritional and anti-nutritional composition of the bulbs, roots, and tuber plant leaves and their application in food processing
4. Green technologies for the isolation of the bio-active compounds form the leaves of the bulbs, roots, and tuber crops
5. Bioactive Compounds from Turmeric (Curcuma longa) Leaves: Applications in Food and Medicine
6. Nutritional and antinutritional properties of sweet potato (Ipomoea batatas) leaves and health benefits
7. Carrot (Daucus carota) Leaves: Antioxidant Properties and Nutritional Value for Food and Health Applications
8. The Nutritional Potential and Anti-Nutritional Composition of Cassava (Manihot esculenta Crantz) Leaves: A Comprehensive Role in Human Health
9. Chemical Composition and Antioxidant Capacity of Red Radish (Raphanus sativus L.) Leaves: Insights into Nutritional and Functional Properties
10. Phytochemical Composition and Health-Beneficial Properties of Turnip (Brassica rapa): Advances in Nutritional and Therapeutic Applications
11. Volatile Compounds, Phenolic Profiles, and the Antioxidant Properties of Kohlrabi (Brassica oleracea var. gongylodes) Leaves: Food and functional applications
12. Bioactive Compounds in Sugar Beet (Beta vulgaris) Leaves: Their Potential Utilization in the Food Processing Industry
13. Exploring the Chemical Composition and Antioxidant Properties of Phenolic Compounds in Yam (Dioscorea sp.) Leaves
14. Nutritional and Phytochemical Landscape of Taro (Colocasia esculenta L.) Leaves: Insights into Health Benefits
15. Bioactive Compounds, Antioxidant Properties, and Health Benefits of Ginger (Zingiber officinale Rosco) leaves
16. Nutraceuticals, bioactive compounds, and health benefits of the Onion (Allium cepa) leaves
17. Chemical composition, antioxidant activity, and selected polyphenolic compounds profile in Garlic (Allium sativum) leaves
18. Beneficial phytochemicals in Potato (Solanum tuberosum) leaves: Extraction and pharmaceutical applications
19. Regulatory frameworks, toxicological assessments, safety evaluation of Bulb, Root, and Tuber Leaves based on bioactive in food and pharma products
20. Bulb, Root, and Tuber Leaves as a potential nutraceutical source of Animal feed.
2. Phytochemical Profiling and Food Chemistry of Bioactive Compounds in Bulb, Root, and Tuber Leaves in comparison to the edible parts
3. The Nutritional and anti-nutritional composition of the bulbs, roots, and tuber plant leaves and their application in food processing
4. Green technologies for the isolation of the bio-active compounds form the leaves of the bulbs, roots, and tuber crops
5. Bioactive Compounds from Turmeric (Curcuma longa) Leaves: Applications in Food and Medicine
6. Nutritional and antinutritional properties of sweet potato (Ipomoea batatas) leaves and health benefits
7. Carrot (Daucus carota) Leaves: Antioxidant Properties and Nutritional Value for Food and Health Applications
8. The Nutritional Potential and Anti-Nutritional Composition of Cassava (Manihot esculenta Crantz) Leaves: A Comprehensive Role in Human Health
9. Chemical Composition and Antioxidant Capacity of Red Radish (Raphanus sativus L.) Leaves: Insights into Nutritional and Functional Properties
10. Phytochemical Composition and Health-Beneficial Properties of Turnip (Brassica rapa): Advances in Nutritional and Therapeutic Applications
11. Volatile Compounds, Phenolic Profiles, and the Antioxidant Properties of Kohlrabi (Brassica oleracea var. gongylodes) Leaves: Food and functional applications
12. Bioactive Compounds in Sugar Beet (Beta vulgaris) Leaves: Their Potential Utilization in the Food Processing Industry
13. Exploring the Chemical Composition and Antioxidant Properties of Phenolic Compounds in Yam (Dioscorea sp.) Leaves
14. Nutritional and Phytochemical Landscape of Taro (Colocasia esculenta L.) Leaves: Insights into Health Benefits
15. Bioactive Compounds, Antioxidant Properties, and Health Benefits of Ginger (Zingiber officinale Rosco) leaves
16. Nutraceuticals, bioactive compounds, and health benefits of the Onion (Allium cepa) leaves
17. Chemical composition, antioxidant activity, and selected polyphenolic compounds profile in Garlic (Allium sativum) leaves
18. Beneficial phytochemicals in Potato (Solanum tuberosum) leaves: Extraction and pharmaceutical applications
19. Regulatory frameworks, toxicological assessments, safety evaluation of Bulb, Root, and Tuber Leaves based on bioactive in food and pharma products
20. Bulb, Root, and Tuber Leaves as a potential nutraceutical source of Animal feed.
Product details
Product details
- Edition: 1
- Latest edition
- Published: November 1, 2026
- Language: English
About the editors
About the editors
NS
Neela Satheesh
Dr. Neela Satheesh obtained Ph. D. in Food Technology from JNTU, Anantapur, India in 2012. He is working as Associate Professor and Head, Department of Food Science and Technology in Amity university. His research interest includes postharvest preservation of durables and perishables, food product development, food quality and safety etc.Dr. Neela Actively engaged in the teaching, research in food and postharvest technology for 13 years and supervised 15 master’s students and 2 PhD students, Mentored one startup. Successfully completed the research, community development projects from the funding agencies like Ministry of Education, Ethiopia, ICARDA, USDA-ASMIC, Greenwich University, Ministry of small and medium scale industries (MSME), India.
Affiliations and expertise
Associate Professor, Head School of Health science, Amity University, Mohali, Punjab, IndiaTS
Tanmay Sarkar
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.
Affiliations and expertise
Lecturer, Government of West Bengal, India