Nutraceuticals and Health Care
- 1st Edition - November 24, 2021
- Imprint: Academic Press
- Editors: Jasmeet Kour, Gulzar Ahmad Nayik
- Language: English
- Paperback ISBN:9 7 8 - 0 - 3 2 3 - 8 9 7 7 9 - 2
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 8 8 6 1 7 - 8
Nutraceuticals and Health Care explores the role of plant-based nutraceuticals as food ingredients and as therapeutic agents for preventing various diseases. The book assesses… Read more
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Request a sales quoteNutraceuticals and Health Care explores the role of plant-based nutraceuticals as food ingredients and as therapeutic agents for preventing various diseases. The book assesses the role of nutraceuticals in addressing cardiovascular disease, cancer, diabetes, and obesity by highlighting the derivatives, extraction, chemistry, mechanism of action, pharmacology, bioavailability, and safety of specific nutraceuticals. It analyzes twenty one nutraceuticals in a systematic way, providing a welcomed reference for nutrition researchers, nutritionists and dieticians, as well as other scientists studying related areas in food science, technology or agriculture. Students studying related topics will also benefit from this material.
- Serves as a foundation for analyzing the efficiency and validity of various plant-derived nutraceuticals
- Explores the use of nutraceuticals as a therapeutic tool in the prevention of chronic and degenerative diseases
- Highlights the derivatives, extraction, chemistry, mechanism of action, pharmacology, bioavailability, and safety of specific nutraceuticals
Nutrition researchers, nutritionists, dieticians, and other scientists and students studying related areas in food science, technology, or agriculture
- Cover image
- Title page
- Table of Contents
- Copyright
- Dedication
- Contributors
- Preface
- Chapter 1. Nutraceutical-A deep and profound concept
- 1.1. Introduction
- 1.2. Facts of nutraceuticals
- 1.3. Fiction of nutraceuticals
- 1.4. Developmental strategy for nutraceuticals
- 1.5. Disease prevention claims of nutraceuticals
- 1.6. Sources of nutraceuticals and chemical nature
- 1.7. Plant food by-products as source of nutraceuticals
- 1.8. Nutraceutical profile of prominent nutraceuticals
- 1.9. Mechanism of action of nutraceuticals
- 1.10. Nutraceuticals in ayurveda
- 1.11. Recent trends in nutraceuticals
- 1.12. Recent developments in nutraceuticals
- 1.13. Patents on nutraceuticals
- 1.14. Regulatory aspect of nutraceuticals
- 1.15. Current status
- 1.16. Indian and global nutraceutical market size
- 1.17. Establishment of nutraceuticals in market
- 1.18. Marketing barriers of nutraceuticals
- 1.19. Status of nutraceuticals and future prospects
- Chapter 2. Cereal proteins
- 2.1. Introduction
- 2.2. Cereal grains
- 2.3. Nutritional profile of cereals
- 2.4. Phytochemicals
- 2.5. Antinutrients
- 2.6. Classification and chemistry of cereal proteins
- 2.7. Extraction and characterization techniques
- 2.8. Cereal proteins; toxicity, and safety
- 2.9. Bioavailability
- 2.10. Applications of cereal proteins
- 2.11. Conclusion
- Chapter 3. Lignans
- 3.1. Introduction
- 3.2. Sources/derivatives
- 3.3. Extraction and characterization techniques
- 3.4. Chemistry
- 3.5. Mechanism of action
- 3.6. Bioavailability
- 3.7. Stability, safety, and toxicology
- 3.8. Applications (clinical and pharmacological)/health benefits
- 3.9. Conclusion
- Chapter 4. Betalain
- 4.1. Introduction
- 4.2. Sources/derivatives
- 4.3. Extraction and characterization techniques
- 4.4 Chemistry
- 4.5. Mechanism of action
- 4.6. Bioavailability of betalains
- 4.7. Health benefits of betalains
- 4.8. Conclusion
- Chapter 5. Flavonoids
- 5.1. Introduction
- 5.2. Sources/derivatives
- 5.3. Extraction and characterization techniques
- 5.4. Chemistry
- 5.5. Mechanism of action
- 5.6. Bioavailability
- 5.7. Flavonoids stability and safety and toxicology
- 5.8. Clinical and pharmacological applications
- 5.9. Health benefits
- 5.10. Conclusion
- Chapter 6. Lycopene
- 6.1. Introduction
- 6.2. Sources of lycopene
- 6.3. Extraction and characterization techniques
- 6.4. Chemistry/structure of lycopene
- 6.5. Pharmacokinetics, bioavailability, and pharmacodynamics of lycopene
- 6.6. Mechanism of action of lycopene
- 6.7. Isomerization and stability of lycopene
- 6.8. Safety and toxicity studies of lycopene
- 6.9. Therapeutic properties of lycopene
- 6.10. Conclusion
- Chapter 7. Carotenoids
- 7.1. Introduction
- 7.2. Sources of carotenoids
- 7.3. Extraction and characterization techniques
- 7.4. Chemistry of carotenoids
- 7.5. Mechanism of action of carotenoids
- 7.6. Bioavailability of carotenoids
- 7.7. Stability, safety, and toxicity
- 7.8. Health benefits of carotenoids
- 7.9. Conclusion
- Chapter 8. Curcumin
- 8.1. Introduction
- 8.2. Sources/derivatives
- 8.3. Extraction techniques
- 8.4. Chemistry
- 8.5. Mechanism of action
- 8.6. Bioavailability
- 8.7. Safety and toxicology
- 8.8. Applications (clinical and pharmacological)/health benefits
- 8.9. Conclusion
- Chapter 9. Eugenol
- 9.1. Introduction
- 9.2. Chemistry (physical and chemical properties)
- 9.3. Sources of eugenol
- 9.4. Extraction and characterization techniques
- 9.5. Derivative of eugenol
- 9.6. Mechanism of action
- 9.7. Bioavailability
- 9.8. Applications (clinical and pharmacological)/health benefits
- 9.9. Safety and toxicology
- 9.10. Conclusion
- Chapter 10. PUFA and MUFA
- 10.1. Introduction
- 10.2. Sources/derivatives
- 10.3. Extraction and characterization techniques
- 10.4. Chemistry
- 10.5. Mechanism of action
- 10.6. Bioavailability
- 10.7. Stability, safety, and toxicology
- 10.8. Applications (clinical and pharmacological)/health benefits
- 10.9. Conclusion
- Chapter 11. Resveratrol
- 11.1. Introduction
- 11.2. Sources
- 11.3. Extraction and characterization techniques
- 11.4. Chemistry
- 11.5. Mechanism of action
- 11.6. Bioavailability of resveratrol
- 11.7. Stability, safety, and toxicology of resveratrol
- 11.8. Pharmacological and clinical applications of resveratrol
- 11.9. Conclusion
- Chapter 12. Glucosinolates
- 12.1. Introduction
- 12.2. Chemical structure and hydrolysis
- 12.3. Sources
- 12.4. Bioaccessibility and bioavailability
- 12.5. Mechanism
- 12.6. Processing and cooking effects
- 12.7. Toxic and antinutritional effect
- 12.8. Conclusion
- Chapter 13. Gamma oryzanol
- 13.1. Introduction
- 13.2. Sources
- 13.3. Extraction and characterization techniques
- 13.4. Chemistry
- 13.5. Mechanism of action
- 13.6. Bioavailability
- 13.7. Stability, safety, and toxicology
- 13.8. Application
- 13.9. Conclusion
- Chapter 14. Tocopherol
- 14.1. Introduction
- 14.2. Sources
- 14.3. Extraction and characterization techniques
- 14.4. Chemistry and biosynthesis of tocopherol
- 14.5. Mechanism of action: antioxidant properties and degradation
- 14.6. Bioavailability
- 14.7. Stability, safety, and toxicology
- 14.8. Applications (clinical and pathological): health benefits
- 14.9. Conclusion
- Chapter 15. Alpha-linolenic acid
- 15.1. Introduction
- 15.2. Sources
- 15.3. Extraction and characterization techniques
- 15.4. Chemistry
- 15.5. Mechanism of action
- 15.6. Bioavailability
- 15.7. Stability, safety, and toxicology
- 15.8. Applications
- 15.9. Conclusion
- Chapter 16. Ascorbic acid
- 16.1. Introduction
- 16.2. Sources/derivatives
- 16.3. Methods of extraction and characterization
- 16.4. Chemistry
- 16.5. Mechanism of action
- 16.6. Bioavailability of ascorbic acid
- 16.7. Stability, safety, and toxicology
- 16.8. Applications of l-Ascorbic acid and its health benefits
- 16.9. Conclusion
- Chapter 17. Phenolic acids
- 17.1. Introduction
- 17.2. Classification and chemical structure of phenolic acids
- 17.3. Biosynthesis and extraction of phenolic acids
- 17.4. Sources
- 17.5. Health benefits
- 17.6. Storage and processing stability
- 17.7. Absorption and metabolism in human
- 17.8. Impact on food quality and sensory properties
- 17.9. Conclusion
- Chapter 18. Anthocyanins
- 18.1. Sources/derivatives/chemistry
- 18.2. Extraction and characterization techniques of anthocyanins
- 18.3. Health and pharmacological benefits of anthocyanins
- 18.4. Bioavailability
- 18.5. Stability
- 18.6. Safety and toxicology
- 18.7. Conclusion
- Chapter 19. Genistein and daidzein
- 19.1. Introduction
- 19.2. Sources
- 19.3. Extraction and characterization techniques
- 19.4. Chemistry of genistein
- 19.5. Metabolic pathway and mechanism of action
- 19.6. Bioavailability of genistein
- 19.7. Stability, biosafety, and toxicology of genistein
- 19.8. Applications/health benefits
- 19.9. Conclusion
- Chapter 20. Beta-glucan
- 20.1. Introduction
- 20.2. Sources/Derivatives
- 20.3. Extraction and characterization techniques
- 20.4. Chemistry
- 20.5. Mechanism of action
- 20.6. Bioavailability
- 20.7. Stability, safety, and toxicology
- 20.8. Health benefits
- 20.9. Conclusion
- Chapter 21. Berberine
- 21.1. Introduction
- 21.2. Chemistry, source, and uses
- 21.3. Extraction and characterization techniques
- 21.4. Mechanism of action
- 21.5. Stability, safety, and toxicology
- 21.6. Health benefits
- 21.7. Conclusion
- Index
- Edition: 1
- Published: November 24, 2021
- Imprint: Academic Press
- No. of pages: 398
- Language: English
- Paperback ISBN: 9780323897792
- eBook ISBN: 9780323886178
JK
Jasmeet Kour
Dr Jasmeet Kour was awarded doctoral degree at Sant Longowal Institute of Engineering and Technology, Longowal, India from the Department of Food Engineering and Technology. She has been serving as an assistant professor at the Department of Food Science and Technology, Government College For Women, Gandhi Nagar, Jammu, Jammu and Kashmir since 2009. Dr. Jasmeet conducts her research in nutraceuticals derived from plant origin, and her work has been published in reputed journals with high-impact factors and eminent publishing houses in the field of food science. She has presented her research and review papers in various national and international conferences, seminars, workshops, and webinars. She has also authored and co-authored several book chapters and scientific articles published in international books with prestigious publishing houses.
Affiliations and expertise
Assistant Professor, Department of Food Science and Technology, Government College for Women, Gandhi Nagar, Jammu, Jammu and Kashmir, IndiaGN
Gulzar Ahmad Nayik
Dr. Gulzar Ahmad Nayik completed his Master’s Degree in Food Technology from Islamic University of Science & Technology, Awantipora, Jammu and Kashmir, India and PhD from Sant Longowal Institute of Engineering & Technology, Sangrur, Punjab, India. He has published over 55 peer-reviewed research and review papers, 30 book chapters, edited three books in Springer Nature & Elsevier and one textbook, and has delivered number of presentations at various national and international conferences, seminars, workshops, and webinars. Dr Nayik also fills the roles of editor, associate editor, assistant editor and reviewer for many food science and technology journals.
Affiliations and expertise
Marwadi University Research Centre, Department of Microbiology, Marwadi University Rajkot Gujarat India.Read Nutraceuticals and Health Care on ScienceDirect