Bioactive Compounds in Leaves of Bulbs, Roots, and Tubers: A Food Chemistry Approach to Nutritional, Biological, and Pharmaceutical Applications offers a crucial resource for researchers and industry professionals aiming to harness underutilized plant parts for health and sustainability. Despite their rich phytochemical profiles and potential health benefits, these leaves remain largely unexplored, representing a missed opportunity for functional food development, nutraceuticals, and pharmaceuticals. This book bridges that knowledge gap by providing detailed insights into their chemical composition, bioactive properties, and innovative extraction methods, promoting their integration into food and medicine. It covers an extensive range of topics, including phytochemical profiling, nutritional and anti-nutritional analysis, green extraction technologies, and applications of bioactive compounds from turmeric, sweet potato, carrot, cassava, radish, turnip, kohlrabi, sugar beet, yam, taro, ginger, onion, garlic, and potato leaves. Additionally, it discusses safety, regulatory frameworks, and the potential use of these leaves as nutraceuticals, functional foods, and even animal feed, highlighting their significance for health and environmental sustainability. Bioactive Compounds in Leaves of Bulbs, Roots, and Tubers serves as an essential reference for advancing research, innovation, and sustainable utilization of these bioresources to improve human health, reduce waste, and promote eco-friendly food and pharmaceutical solutions.Provides detailed insights into phytochemical profiles of underutilized plant leaves for food and medicinal applicationsSupports development of sustainable, functional foods and nutraceuticals from bioactive-rich plant partsIntroduces green extraction techniques to maximize bioactive compound recovery efficiently and environmentallyHighlights safety, regulatory, and pharmaceutical considerations for integrating these leaves into productsPromotes waste reduction by valorizing agricultural by-products into health-promoting food and pharma ingredients

Bioactive Compounds in Leaves of Bulbs, Roots, and Tubers: A Food Chemistry Approach to Nutritional, Biological, and Pharmaceutical Applications offers a crucial resource for researchers and industry professionals aiming to harness underutilized plant parts for health and sustainability. Despite their rich phytochemical profiles and potential health benefits, these leaves remain largely unexplored, representing a missed opportunity for functional food development, nutraceuticals, and pharmaceuticals. This book bridges that knowledge gap by providing detailed insights into their chemical composition, bioactive properties, and innovative extraction methods, promoting their integration into food and medicine. It covers an extensive range of topics, including phytochemical profiling, nutritional and anti-nutritional analysis, green extraction technologies, and applications of bioactive compounds from turmeric, sweet potato, carrot, cassava, radish, turnip, kohlrabi, sugar beet, yam, taro, ginger, onion, garlic, and potato leaves. Additionally, it discusses safety, regulatory frameworks, and the potential use of these leaves as nutraceuticals, functional foods, and even animal feed, highlighting their significance for health and environmental sustainability. Bioactive Compounds in Leaves of Bulbs, Roots, and Tubers serves as an essential reference for advancing research, innovation, and sustainable utilization of these bioresources to improve human health, reduce waste, and promote eco-friendly food and pharmaceutical solutions.Provides detailed insights into phytochemical profiles of underutilized plant leaves for food and medicinal applicationsSupports development of sustainable, functional foods and nutraceuticals from bioactive-rich plant partsIntroduces green extraction techniques to maximize bioactive compound recovery efficiently and environmentallyHighlights safety, regulatory, and pharmaceutical considerations for integrating these leaves into productsPromotes waste reduction by valorizing agricultural by-products into health-promoting food and pharma ingredients