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 BioactiveCompounds 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.
Les mer
Most bioactive compounds have antioxidant activity, particularly tocochromanols, phenolics (flavonoids and phenolic acids), methylxantines and capsaicinoids.
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
Les mer
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.
Les mer
Explores both the influence of bioactive compounds on human health and the methods used for their determination Provides an overview of bioactive compounds with antioxidant activity, particularly tocochromanols, phenolics (flavonoids and phenolic acids), methylxantines and capsaicinoids Describes aspects of food and plant analysis, including chromatographic and non-chromatographic approaches as well as hyphenated techniques
Les mer

Produktdetaljer

ISBN
9783030618780
Publisert
2021-02-03
Utgiver
Vendor
Springer Nature Switzerland AG
Høyde
235 mm
Bredde
155 mm
Aldersnivå
Research, P, 06
Språk
Product language
Engelsk
Format
Product format
Innbundet

Biographical note

Magdalena Jeszka-Skowron, PhD is an assistant professor in the Institute of Chemistry and Technical Electrochemistry at the Poznan University of Technology in Poznań, Poland.

 Agnieszka Zgoła-Grześkowiak, PhD, DSc is a professor in the Institute of Chemistry and Technical Electrochemistry at the Poznan University of Technology in Poznań, Poland.

 Tomasz Grześkowiak, PhD is a volunteer scientist in the Institute of Chemistry and Technical Electrochemistry at the Poznan University of Technology in Poznań, Poland.

 Akula Ramakrishna, PhD is a pipeline enablement scientist at Bayer Crop Science in Kallinayakanahalli, Chikkaballapur, India.