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Analytical methods in the determinat...

Jeszka-Skowron, Magdalena.

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Analytical methods in the determination of bioactive compounds and elements in food

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Analytical methods in the determination of bioactive compounds and elements in food/ edited by Magdalena Jeszka-Skowron ... [et al.].
其他作者:	Jeszka-Skowron, Magdalena.
出版者:	Cham :Springer International Publishing : : 2021.,
面頁冊數:	viii, 380 p. :ill. (some col.), digital ;24 cm.
內容註:	1. Introduction - bioactive compounds and elements in human nutrition -- 2. Application of liquid chromatography for the analysis of flavonoids in food - an overview -- 3. Phenolic compounds in coffee and tea beverages -- 4. Methylxanthines in food products -- 5. Carotenoids as food products components and health promoting agents -- 6. Tocochromanols -- 7. Cyclitols - determination in food and bioactivity in the human organism -- 8. Capsaicinoids - properties and mechanisms of pro-health action -- 9. Dietary indoleamines: bioavailability and human health -- 10. Bioactive peptides analysis -- 11. Determination of antioxidant biomarkers in biological fluids -- 12. Speciation analysis of food products -- 13. Two sides of selenium. Occurrence and determination of selenium forms in food and environmental samples using analytical methods.
Contained By:	Springer Nature eBook
標題:	Food - Composition. -
電子資源:	https://doi.org/10.1007/978-3-030-61879-7
ISBN:	9783030618797

Analytical methods in the determination of bioactive compounds and elements in food
Analytical methods in the determination of bioactive compounds and elements in food[electronic resource] /edited by Magdalena Jeszka-Skowron ... [et al.]. - Cham :Springer International Publishing :2021. - viii, 380 p. :ill. (some col.), digital ;24 cm. - Food bioactive ingredients,2661-8958. - Food bioactive ingredients..

1. Introduction - bioactive compounds and elements in human nutrition -- 2. Application of liquid chromatography for the analysis of flavonoids in food - an overview -- 3. Phenolic compounds in coffee and tea beverages -- 4. Methylxanthines in food products -- 5. Carotenoids as food products components and health promoting agents -- 6. Tocochromanols -- 7. Cyclitols - determination in food and bioactivity in the human organism -- 8. Capsaicinoids - properties and mechanisms of pro-health action -- 9. Dietary indoleamines: bioavailability and human health -- 10. Bioactive peptides analysis -- 11. Determination of antioxidant biomarkers in biological fluids -- 12. Speciation analysis of food products -- 13. Two sides of selenium. Occurrence and determination of selenium forms in food and environmental samples using analytical methods.

Most bioactive compounds have antioxidant activity, particularly tocochromanols, phenolics (flavonoids and phenolic acids), methylxantines and capsaicinoids. Some of these compounds have also other properties important for human health. For example, vitamin E protects against oxidative stress, but it is also known for its "non-antioxidant" functions, including cell signalling and antiproliferation. Selenium compounds and indoleamins are the components of the antioxidant enzymes. Selenium makes vitamin E acquisition easier and controls its physiological functions. In taking part in enzymatic reactions and protecting the cell against free radicals, selenium shows immunomodulative, antiphlogistic, and antiviral activity. Capsaicinoids possess not only antioxidant, but also antibacterial, analgesic, weight-reducing and thermoregulation properties. Studies have also demonstrated their gastroprotective and anticancer properties. Analytical Methods in the Determination of Bioactive Compounds and Elements in Food explores both the influence of particular compounds on human health and the methods used for their determination. Chapters describe various aspects of food and plant analysis, including chromatographic and non-chromatographic approaches as well as hyphenated techniques. Readers of this book will gain a comprehensive understanding of the important groups of bioactive compounds relevant to human health.

ISBN: 9783030618797

Standard No.: 10.1007/978-3-030-61879-7doiSubjects--Topical Terms:

564347
Food
--Composition.

LC Class. No.: TX531

Dewey Class. No.: 664.001579

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