Phytoceuticals in Food for Health and Wellness
Harnessing Plant Therapeutics
- 1st Edition - September 9, 2025
- Latest edition
- Editors: Tanmay Sarkar, Slim Smaoui, Wing-Fu Lai
- Language: English
Phytoceuticals in Food for Health and Wellness: Harnessing Plant Therapeutics emphasizes the growing interest in the potential health benefits of phytochemicals in wellness and pr… Read more
Description
Description
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.
Key features
Key features
- 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
Readership
Readership
Researchers working in the food sciences across the fields of nutrition, research and development, nutraceuticals, quality, safety, sensory, technology and product development
Table of contents
Table of contents
1. Introduction to Phytochemicals: Nature's Hidden Gems
2. Phytochemical Sources: Exploring Plant Kingdom Diversity
3. Phytochemical Extraction Methods: From Traditional to Modern Techniques
4. Phytochemical Characterization: Analytical Tools and Techniques
5. Bioavailability of Phytochemicals: Unlocking their Absorption and Metabolism
6. Phytochemical Interactions: Synergies and Combinations for Enhanced Health Benefits
7. Antioxidant Phytochemicals: Protecting Against Oxidative Stress and Chronic Diseases
8. Anti-Inflammatory Phytochemicals: Alleviating Inflammation and Immune Responses
9. Phytochemicals and Cancer Prevention: Targeting Tumorigenesis and Cell Signaling
10. Exploring Phytochemical Approaches to Respiratory Health
11. Cardiovascular Health and Phytochemicals: Improving Heart Function and Reducing Risk
12. Phytochemicals and Brain Health: Cognitive Enhancement and Neuroprotection
13. Phytochemicals and Gut Health: Modulating Microbiota and Promoting Digestive Wellness
14. Phytochemicals and Metabolic Disorders: Managing Diabetes, Obesity, and Metabolic Syndrome
15. Phytochemicals in Skin Health: Enhancing Beauty and Protecting against Aging
16. Phytochemicals and Bone Health: Strengthening Skeletal System and Preventing Osteoporosis
17. Phytochemicals and Eye Health: Protecting Vision and Preventing Age-Related Conditions
18. Clinical Trials Unveiling the Potential of Phytochemicals across different diseases.
19. Phytochemicals in Sports Nutrition: Enhancing Performance and Recovery
20. Phytochemicals in Functional Foods: Fortifying Nutritional Value and Health Benefits
21. Phytochemicals in Food Preservation: Antimicrobial and Antioxidant Properties
22. Phytochemicals in Food Processing: Impact on Quality, Nutritional Value, and Shelf-Life
23. Phytochemicals in Food Fortification: Enhancing Nutrient Density and Bioactive Content
24. Phytochemicals and Food Safety: Natural Approaches for Microbial Control and Toxin Inactivation
25. Phytochemicals in Fermented Foods: Health-Promoting Transformations and Probiotic Potential
26. Phytochemicals in Culinary Applications: Flavor Enhancements and Culinary Medicine
27. Phytochemicals in Nutraceuticals: Development, Regulation, and Market Trends
28. Phytochemicals in Novel Food Products: Innovations and Trends in Product Development
29. Phytochemicals and Food Allergens: Management and Mitigation Strategies
30. Phytochemicals in Plant-Based Alternatives: Enhancing Nutritional Value and Sensory Appeal
31. Phytochemicals in Herbal Medicine: Traditional Remedies and Modern Applications
32. Phytochemical Analysis Techniques in Food Systems: Methods and Advances
33. Phytochemicals in Drug Discovery: Potential as Lead Compounds and Therapeutic Agents
34. Phytochemicals and Pharmacokinetics: Drug Interactions and Safety Considerations
35. Phytochemicals and Microbiome: Modulating Gut Microbial Community and Functions
36. Phytochemicals in Food Preservation: Natural Approaches for Shelf-Life Extension
37. Phytochemicals in Sustainable Agriculture: Plant Protection and Crop Enhancement
38. Toxicity and safety analysis of phytochemicals to be used in food and drug Research
2. Phytochemical Sources: Exploring Plant Kingdom Diversity
3. Phytochemical Extraction Methods: From Traditional to Modern Techniques
4. Phytochemical Characterization: Analytical Tools and Techniques
5. Bioavailability of Phytochemicals: Unlocking their Absorption and Metabolism
6. Phytochemical Interactions: Synergies and Combinations for Enhanced Health Benefits
7. Antioxidant Phytochemicals: Protecting Against Oxidative Stress and Chronic Diseases
8. Anti-Inflammatory Phytochemicals: Alleviating Inflammation and Immune Responses
9. Phytochemicals and Cancer Prevention: Targeting Tumorigenesis and Cell Signaling
10. Exploring Phytochemical Approaches to Respiratory Health
11. Cardiovascular Health and Phytochemicals: Improving Heart Function and Reducing Risk
12. Phytochemicals and Brain Health: Cognitive Enhancement and Neuroprotection
13. Phytochemicals and Gut Health: Modulating Microbiota and Promoting Digestive Wellness
14. Phytochemicals and Metabolic Disorders: Managing Diabetes, Obesity, and Metabolic Syndrome
15. Phytochemicals in Skin Health: Enhancing Beauty and Protecting against Aging
16. Phytochemicals and Bone Health: Strengthening Skeletal System and Preventing Osteoporosis
17. Phytochemicals and Eye Health: Protecting Vision and Preventing Age-Related Conditions
18. Clinical Trials Unveiling the Potential of Phytochemicals across different diseases.
19. Phytochemicals in Sports Nutrition: Enhancing Performance and Recovery
20. Phytochemicals in Functional Foods: Fortifying Nutritional Value and Health Benefits
21. Phytochemicals in Food Preservation: Antimicrobial and Antioxidant Properties
22. Phytochemicals in Food Processing: Impact on Quality, Nutritional Value, and Shelf-Life
23. Phytochemicals in Food Fortification: Enhancing Nutrient Density and Bioactive Content
24. Phytochemicals and Food Safety: Natural Approaches for Microbial Control and Toxin Inactivation
25. Phytochemicals in Fermented Foods: Health-Promoting Transformations and Probiotic Potential
26. Phytochemicals in Culinary Applications: Flavor Enhancements and Culinary Medicine
27. Phytochemicals in Nutraceuticals: Development, Regulation, and Market Trends
28. Phytochemicals in Novel Food Products: Innovations and Trends in Product Development
29. Phytochemicals and Food Allergens: Management and Mitigation Strategies
30. Phytochemicals in Plant-Based Alternatives: Enhancing Nutritional Value and Sensory Appeal
31. Phytochemicals in Herbal Medicine: Traditional Remedies and Modern Applications
32. Phytochemical Analysis Techniques in Food Systems: Methods and Advances
33. Phytochemicals in Drug Discovery: Potential as Lead Compounds and Therapeutic Agents
34. Phytochemicals and Pharmacokinetics: Drug Interactions and Safety Considerations
35. Phytochemicals and Microbiome: Modulating Gut Microbial Community and Functions
36. Phytochemicals in Food Preservation: Natural Approaches for Shelf-Life Extension
37. Phytochemicals in Sustainable Agriculture: Plant Protection and Crop Enhancement
38. Toxicity and safety analysis of phytochemicals to be used in food and drug Research
Product details
Product details
- Edition: 1
- Latest edition
- Published: September 10, 2025
- Language: English
About the editors
About the editors
TS
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, IndiaSS
Slim Smaoui
Dr. Slim Smaoui is ranked among the top 2% of scientists worldwide according to the 2024 and 2025 updates of the “Updated science-wide author databases of standardized citation indicators” (Elsevier–Stanford University), in the field of Agriculture, Fishery and Forestry, with specialization in Food Science. His research focuses on the development of healthier meat products, the valorization of agro-food industry by-products as sources of bioactive compounds, and the design of functional foods enriched with bioactive ingredients. Dr. Smaoui has authored and co-authored numerous Scopus-indexed publications in international peer-reviewed journals. His scientific output includes over 250 publications (research articles, reviews, and book chapters), 6 edited books, and 10 national patents. He serves on the editorial boards of several reputable international journals and is also active as a guest editor and reviewer for multiple ISI-indexed journals.
Affiliations and expertise
Associate Professor, Centre of Biotechnology University of Sfax, TunisiaWL
Wing-Fu Lai
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.
Affiliations and expertise
Associate Professor, School of Food Science and Nutrition, University of Leeds, UKView book on ScienceDirect
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