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This book provides readers with a good overview of the status and exciting developments in the identification of health-promoting properties and potential applications of nutraceutical substances. It includes papers focused on modern analytical instrumentation and new methods and biological tests applied to the evaluation of plant foods, derived products, herbal products, and food supplements and the phytochemical characterization of innovative natural sources of bioactive compounds and relative health-promoting properties.

Research & information: general --- phenolic compounds --- bud derivatives --- Ribes nigrum glyceric macerate --- green chemistry --- pulsed ultrasound-assisted extraction --- untargeted spectroscopic fingerprint --- targeted chromatographic fingerprint --- common buckwheat sprout --- flavonoid isomer --- quercetin-3-O-robinobioside --- validation --- chromatographic separation --- anthocyanin --- chlorogenic acid --- flavonol --- polymeric color --- storage --- wild blueberry --- vinegar --- automatized method --- quantification --- Allium sativum L. --- agro-biodiversity --- local varieties --- bulb morphology --- phenols --- volatile compounds --- chestnut --- characterisation tool --- bioactive compounds --- sensory analysis --- multivariate approach --- fruit peels --- polyphenols --- phenolic acids --- flavonoids --- flavan-3-ols --- hydrolysable and condensed tannins --- antioxidant activities --- LC-MS and HPLC --- functional food --- fortified pasta --- β-glucans --- nutritional properties --- Corylus avellana L. --- nutrient composition --- hazelnut cultivars --- minerals --- tocopherols --- Solanum lycopersicum L. --- refrigerated storage --- fruit quality --- carotenoids --- total polyphenols content --- food analysis --- High Performance Liquid Chromatography–Mass Spectrometry (HPLC–MS) techniques --- Orbitrap --- High Resolution Mass Spectrometry (HRMS) --- natural substances --- antioxidant molecules --- n/a --- High Performance Liquid Chromatography-Mass Spectrometry (HPLC-MS) techniques

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

This book provides readers with a good overview of the status and exciting developments in the identification of health-promoting properties and potential applications of nutraceutical substances. It includes papers focused on modern analytical instrumentation and new methods and biological tests applied to the evaluation of plant foods, derived products, herbal products, and food supplements and the phytochemical characterization of innovative natural sources of bioactive compounds and relative health-promoting properties.

Research & information: general --- phenolic compounds --- bud derivatives --- Ribes nigrum glyceric macerate --- green chemistry --- pulsed ultrasound-assisted extraction --- untargeted spectroscopic fingerprint --- targeted chromatographic fingerprint --- common buckwheat sprout --- flavonoid isomer --- quercetin-3-O-robinobioside --- validation --- chromatographic separation --- anthocyanin --- chlorogenic acid --- flavonol --- polymeric color --- storage --- wild blueberry --- vinegar --- automatized method --- quantification --- Allium sativum L. --- agro-biodiversity --- local varieties --- bulb morphology --- phenols --- volatile compounds --- chestnut --- characterisation tool --- bioactive compounds --- sensory analysis --- multivariate approach --- fruit peels --- polyphenols --- phenolic acids --- flavonoids --- flavan-3-ols --- hydrolysable and condensed tannins --- antioxidant activities --- LC-MS and HPLC --- functional food --- fortified pasta --- β-glucans --- nutritional properties --- Corylus avellana L. --- nutrient composition --- hazelnut cultivars --- minerals --- tocopherols --- Solanum lycopersicum L. --- refrigerated storage --- fruit quality --- carotenoids --- total polyphenols content --- food analysis --- High Performance Liquid Chromatography-Mass Spectrometry (HPLC-MS) techniques --- Orbitrap --- High Resolution Mass Spectrometry (HRMS) --- natural substances --- antioxidant molecules

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Changes in lifestyle and demographics shifted preferences about the relationships between food and health, contributing to generate new needs in the food supply. Today, the role of food is not only intended as hunger satisfaction and nutrient supply, but also as an opportunity to prevent nutrition-related diseases and improve physical and mental well-being. There is a growing interest in the novel or less well known plant foods that offer an opportunity for health maintenance. This book shows that an interest in plant foods and underutilized fruits is continuously growing, and agrobiodiversity exploitation offers effective and extraordinary potentialities. Readers will discover that plant foods could become an important source of health-promoting compounds and functional food ingredients with beneficial properties. The description of the quality and physicochemical traits, the identification and quantification of the main biologically active compounds, and the evaluation of their biological activities are important to assess plant food efficacy as functional foods or a source of food supplement ingredients for the consumers.

Research & information: general --- Biology, life sciences --- Food & society --- yacon --- Smallanthus sonchifolius --- prebiotic --- fructooligosaccharides --- underutilized --- Terminalia ferdinandiana --- Kakadu plum --- nutrition --- fatty acids --- proximate --- minerals --- kernels --- Buchanania obovata --- green plum --- fruit --- polyphenols --- antioxidants --- Indigenous Australia --- Clitoria ternatea L. flower extract --- in vitro starch digestibility --- hydrolysis index --- predicted glycemic index --- natural antimicrobial --- antioxidant --- mechanism of action --- citral --- polygodial --- anethole --- natural plant foods --- healthy properties --- phytochemicals --- agrobiodiversity --- human nutrition --- analytical strategies --- bioactivity --- unconventional fruits --- in vitro test --- natural antioxidants