As the demand for natural and sustainable solutions grows, Canolol and Derivatives: Chemistry, Extraction, Properties and Application in Food explores the science and potential of canolol, a powerful antioxidant derived from oilseed products like canola and mustard. With antioxidant activity surpassing compounds like vitamin C and quercetin, canolol offers exceptional promise for food preservation and health applications, including anti-inflammatory, anticancer, and antimutagenic benefits.KEY FEATURES:Canolol’s unique chemistry and formation during oilseed processingAdvanced extraction technologies, including green and sustainable methodsIts role as a natural alternative to synthetic antioxidants like BHA and BHTApplications in food preservation, nutraceuticals, and therapeutic usesEssential for researchers, food scientists, and industry professionals, this book provides the knowledge to unlock canolol’s potential as a transformative natural antioxidant and health-promoting agent.
