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Nutraceuticals and Health Care

  • 1st Edition - November 24, 2021
  • Latest edition
  • Editors: Jasmeet Kour, Gulzar Ahmad Nayik
  • Language: English

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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Description

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 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.

Key features

  • 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

Readership

Nutrition researchers, nutritionists, dieticians, and other scientists and students studying related areas in food science, technology, or agriculture

Table of contents

1. Nutraceuticals: A deep and profound concept

2. Cereal Proteins

4. Lignans

5. Betalin

6. Flavonoids

7. Lycopene

8. Carotenoids

9. Curcumin

10. Eugenol

11. PUFA/MUFA

12. Resveratrol

13. Glucosinolates

14. Gamma oryzol

15. Tocopherol

16. Alpha Linolenic acid

17. Ascorbic acid

18. Phenolic acids

19. Anthocyanins

20. Genistein and Daidzeinu

21. Beta Glucan

22. Berberine

Product details

  • Edition: 1
  • Latest edition
  • Published: November 24, 2021
  • Language: English

About the editors

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, India

GN

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.

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