Phytochemicals as Bioactive Agents Ve Compounds and High Temperatures

Phytochemicals as Bioactive Agents focuses on the mechanisms of action of phytochemicals identified as displaying bioactivity in the prevention of cancer, heart disease and other diseases, and the prospects for developing functional foods containing these bioactive compounds. An internationally recognized group of experts presents the latest research findings on the antimutagenic and anticarcinogenic effects of tea and tea constituents; chemoprevention provided by plants in the family Cruciferae and genus Allium by altering carcinogen metabolism; anticarcinogenic effects of carotenoids and curcumins; the chemistry and application of alfalfa saponins; the bioactive components of rice bran and rice oil; the effects of garlic on lowering serum cholesterol; and using phytochemicals to optimize gastrointestinal tract health and function. Also included are chapters on: strategies to identify bioactive phytochemicals in foods; the design, conduct and interpretation of clinical trials to test phytochemicals for expected bioactivity; compounds that have potential use as phytochemical antimicrobial agents (PAM) in food processing; and designing bioactive functional foods.

This book will be of interest to food scientists and technologists, food process engineers, biochemists, nutritionists, public health professionals, and entrepreneurs involved in the design, processing, and marketing of new functional food products.

"...provides the latest information on evaluating phytochemical mechanisms of action, compound characteristics and their metabolism in the body, phytochemicals and their integrated role in disease prevention and health, and more."

Phytochemicals as Bioactive Agents focuses on the mechanisms of action of phytochemicals identified as displaying bioactivity in the prevention of cancer, heart disease and other diseases, and the prospects for developing functional foods containing these bioactive compounds. An internationally recognized group of experts presents the latest research findings on the antimutagenic and anticarcinogenic effects of tea and tea constituents; chemoprevention provided by plants in the family Cruciferae and genus Allium by altering carcinogen metabolism; anticarcinogenic effects of carotenoids and curcumins; the chemistry and application of alfalfa saponins; the bioactive components of rice bran and rice oil; the effects of garlic on lowering serum cholesterol; and using phytochemicals to optimize gastrointestinal tract health and function. Also included are chapters on: strategies to identify bioactive phytochemicals in foods; the design, conduct and interpretation of clinical trials to test phytochemicals for expected bioactivity; compounds that have potential use as phytochemical antimicrobial agents (PAM) in food processing; and designing bioactive functional foods.

This book will be of interest to food scientists and technologists, food process engineers, biochemists, nutritionists, public health professionals, and entrepreneurs involved in the design, processing, and marketing of new functional food products.

Booknews

Describes strategies used to identify bioactive phytochemicals that are associated with disease prevention, and demonstrates the use of QSAR analysis and molecular modeling of bioactive phenolic compounds from plants. Presents information on plants in the family of Cruciferae and genus , details research on the use of fermentable fibers to manage the gastrointestinal ecosystem, and discusses the protective effect of tea on cancer. Looks at chemistry and applications of carotenoids, alfalfa saponins, saw palmetto, garlic, and rice bran, and discusses regulatory and safety issues. Bidlack is affiliated with the College of Agriculture at California State Polytechnic University. Annotation c. Book News, Inc., Portland, OR (booknews.com)