Häftad, Engelska, 2025

Phytoceuticals in Food for Health and Wellness

Harnessing Plant Therapeutics

Av Tanmay Sarkar, Slim Smaoui, Wing-Fu Lai

2146 kr

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Beskrivning

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.

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

Produktinformation

Utgivningsdatum: 2025-09-09
Mått: 216 x 276 x 43 mm
Vikt: 2 310 g
Format: Häftad
Språk: Engelska
Antal sidor: 854
Förlag: Elsevier Science
ISBN: 9780443264948

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Mer om författaren

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.Dr. Slim Smaoui is an Associate Professor at the University of Sfax. His research focuses on the valorization of agro-food industry by-products as sources of bioactive compounds, and the design of functional foods enriched with bioactive ingredients.He has authored more than 250 publications, including numerous articles in Scopus-indexed, international peer-reviewed journals.Dr. Smaoui serves on the editorial boards of several reputable international journals and is actively involved as a guest editor and reviewer for multiple ISI-indexed journals.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. His research interests focus on the development of functional polymer materials for food and pharmaceutical applications, dietary interventions, prebiotics and the modulation of the gut microbiota. Dr. Lai has served as an ad-hoc reviewer for over 110 international journals.

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