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Many thousands of years ago, humans were introduced to the toxicants of minerals and plants of microbial origin, and since that time, natural bioactive compounds have been used in traditional medicine for treating different health conditions, but also as aphrodisiacs and as a means of suicide or murder. Modern medicine acknowledges natural bioactive compounds as valuable medicinal sources for both diagnostic and curative purposes. Natural compounds serve as templates for the production of new drugs with improved pharmacological properties. This book explains the term bioactivity and deals with

Botanical chemistry. --- Biological products. --- Bioproducts --- Products, Biological --- Natural products --- Metabolites --- Phytochemistry --- Plant biochemistry --- Plant chemistry --- Biochemistry --- Botany --- Phytochemicals --- Plant biochemical genetics

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Here, the author has compiled data on about 550 oil-bearing plant species with respect to their content of unsaponifiable matters and oils. This unique information resource offers important information for research and development of food products such as neutraceuticals as well as cosmetics. Unsaponifiable matters have varying effects: Conservation and stability (e.g.  lignans, tocopherols, tocotrienols), anti-inflammatory properties (triterpene alcohols), cholesterol-lowering (sterols), well tolerated occlusive effect on the skin (squalene). Information is provided in a clear and systematic fashion, including data on relevant chemical families and pertinent chemical structures. Also included is a thesaurus of English, Latin and French plant species names as well as 655 references to the scientific literature.

Health & Biological Sciences --- Biomedical Engineering --- Vegetable oils. --- Botanical chemistry. --- Phytochemistry --- Plant biochemistry --- Plant chemistry --- Plant oils --- Chemistry. --- Biotechnology. --- Food --- Plant breeding. --- Food Science. --- Plant Breeding/Biotechnology. --- Biochemistry --- Botany --- Phytochemicals --- Plant biochemical genetics --- Oils and fats --- Plant lipids --- Plant products --- Food science. --- Crops --- Agriculture --- Breeding --- Science --- Chemical engineering --- Genetic engineering --- Food—Biotechnology. --- Oilseed plants --- Research. --- Analysis.

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Is red wine good for you? And if so, why? How much? And what are the actual benefits? This addition to the SpringerBriefs in Cell Biology series thoroughly but succinctly answers these questions. It covers the biochemistry, health benefits and therapeutic potential of wine grapes.  It begins with  an overview of phytoalexin production in Vitis vinifera (Common Grape Vine), detailing the relationship of resveratrol to analogues such as pterostilbene, piceid and the viniferins (resveratrol oligomers).    The discussion then turns to the hundreds of reports linking resveratrol and related grape vine polyphenols to various beneficial health effects especially cardio- and cerebro- vascular, metabolic, anti-inflammatory and more.  Also addressed are the numerous intracellular mechanisms that have been shown to mediate the effects of these compounds in mammalian cells and tissues.  Finally, the authors discuss aspects of polyphenol bioavailability and how this will influence choices taken for delivering these compounds as nutritional supplements.  A brief chapter containing general conclusions and prospectus rounds out the information.

Biotechnology. --- Polyphenols. --- Vitis. --- Biology --- Health & Biological Sciences --- Cytology --- Wine --- Polyphenols --- Health aspects. --- Polyhydroxy phenols --- Polyhydroxylated phenols --- Life sciences. --- Plant biochemistry. --- Enzymology. --- Cell biology. --- Life Sciences. --- Cell Biology. --- Plant Biochemistry. --- Phenols --- Cytology. --- Biochemistry. --- Enzymes. --- Biocatalysts --- Ferments --- Soluble ferments --- Catalysts --- Proteins --- Enzymology --- Biological chemistry --- Chemical composition of organisms --- Organisms --- Physiological chemistry --- Chemistry --- Medical sciences --- Cell biology --- Cellular biology --- Cells --- Cytologists --- Composition --- Biochemistry --- Enzymes --- Phytochemistry --- Plant biochemistry --- Plant chemistry --- Botany --- Phytochemicals --- Plant biochemical genetics

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Epigenetics commonly acts at the chromatin level modulating its structure and consequently its function in gene expression and as such plays a critical role in plant response to internal and external cues. This book highlights recent advances in our understanding of epigenetic mechanisms as a major determinant through which internal and external signals, such as those occurring during hybridization, flowering time, reproduction and response to stress, communicate with plant cells to bring about activation of multiple nuclear processes and consequently plant growth and development. The outcome of these processes may persist for generations long after the initial cues have expired and may contribute to plant evolution.

Epigenesis, Genetic. --- Epigenesis. --- Epigenomics. --- Genomics. --- Biology --- Health & Biological Sciences --- Genetics --- Epigenetics. --- Plants. --- Flora --- Plant kingdom --- Plantae --- Vascular plants --- Vegetable kingdom --- Vegetation --- Wildlife --- Life sciences. --- Plant biochemistry. --- Plant genetics. --- Plant physiology. --- Life Sciences. --- Plant Genetics & Genomics. --- Plant Physiology. --- Plant Biochemistry. --- Organisms --- Botany --- Biochemistry. --- Plant Genetics and Genomics. --- Biological chemistry --- Chemical composition of organisms --- Physiological chemistry --- Chemistry --- Medical sciences --- Plants --- Physiology --- Composition --- Phytochemistry --- Plant biochemistry --- Plant chemistry --- Biochemistry --- Phytochemicals --- Plant biochemical genetics

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Most natural antioxidants are common food components and have been widely used in diets for thousands of years. Recently, much focus has been given to the involvement of active oxygen and free radicals in aging and in disease processes like heart disease, inflammation, arthritis, immune system impairment and cancer. The importance of these antioxidants present in foods has been well appreciated for both preserving the foods themselves and supplying essential antioxidants in vivo. It is now widely accepted that the plant-based diets with high intake of herbs, spices, fruits, vegetables and other nutrient-rich plant foods help in reducing the risk of oxidative stress-related diseases. Plants have high concentrations of antioxidants, such as polyphenols, carotenoids, tocopherols, tocotrienols, glutathione, ascorbic acid and enzymes with antioxidant activity, which help to protect them from hazardous oxidative damage.   Humans have a long history of using herbs and spices in their daily life as medicine and food preservatives. Herbs and spices are great sources of antioxidants and recent research has focused on their antioxidant properties. However, there are other natural products such as cereals, nuts, oilseeds, legumes, vegetables, animal products and microbial products which can serve as rich sources of natural antioxidants. The beneficial influence of many foodstuffs and beverages, including herbs, spices, teas, fruits, vegetables, coffee and cacao on human health has been recently recognized to originate from their antioxidant activity.   The first part of the book describes the different methods used to measure antioxidant content as well as the various types of antioxidants present in different sources. In addition, the antioxidant properties of different sources are presented in great detail. The second part of the book consists of fifty-two chapters, where each chapter discusses one herb or spice, covering in detail botany, history, regions of production, flavor and aroma, parts used, preparation and consumption in different recipes, and functional and antioxidant properties.     Dr. Denys J. Charles is Director of Research at Frontier Natural Products Co-op, Iowa, USA.

Herbs. --- Medicinal plants. --- Plants, Edible. --- Spices. --- Health & Biological Sciences --- Biomedical Engineering --- Spices --- Herbs --- Antioxidants. --- Health aspects. --- Chemistry. --- Food --- Nutrition. --- Health promotion. --- Plant biochemistry. --- Food Science. --- Health Promotion and Disease Prevention. --- Plant Biochemistry. --- Biotechnology. --- Chemical inhibitors --- Plants, Useful --- Forbs --- Condiments --- Food science. --- Medicine. --- Biochemistry. --- Biological chemistry --- Chemical composition of organisms --- Organisms --- Physiological chemistry --- Biology --- Chemistry --- Medical sciences --- Clinical sciences --- Medical profession --- Human biology --- Life sciences --- Pathology --- Physicians --- Alimentation --- Nutrition --- Health --- Physiology --- Diet --- Dietetics --- Digestion --- Food habits --- Malnutrition --- Science --- Composition --- Health aspects --- Health Workforce --- Food—Biotechnology. --- Nutrition   . --- Phytochemistry --- Plant biochemistry --- Plant chemistry --- Biochemistry --- Botany --- Phytochemicals --- Plant biochemical genetics --- Health promotion programs --- Health promotion services --- Promotion of health --- Wellness programs --- Preventive health services --- Health education