Bioactive Compounds and their Importance

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Gulcin Yildiz, PhD (Editor) – Associate Professor, Faculty of Engineering, Igdir University, Iğdır, Turkey
Gökçen İzli, PhD (Editor) – Associate Professor, Faculty of Engineering and Natural Sciences, Bursa Technical University, Bursa, Turkey

Series: Food Science and Technology
BISAC: TEC012000; TEC003000
DOI: https://doi.org/10.52305/AFDL7660

Bioactive compounds are found in the natural environment and in food, and can act in the body to promote good health. As such, research on these compounds is valuable for optimizing human well-being. This book includes eleven chapters that explore various aspects of bioactive compounds.

Chapter One provides an overview of recent findings on the effects of different drying techniques on major bioactive compounds of fruits and vegetables. Chapter Two evaluates the effects of different drying temperatures and cutting types on the total phenolic content and antioxidant capacity of red capia pepper during storage. Chapter Three gives an overview on the principal applications related to encapsulation of bioactive compounds from herbal extracts with special attention on the choice of encapsulation agent on the quality of final dry extract. Chapter Four focuses on the role of bioactive compounds present in agro-industrial byproducts, innovative feeds and biotechnologically processed derivatives on animal performance, the quality of the derived animal products, the livestock health status, and the associated environmental benefits. Chapter Five disseminates knowledge of traditional flora using discrete formulations treated for wound healing. Chapter Six highlights the biodiversity of plant sesquiterpenoids as well as their health effects, focusing mainly on modern health problems. Chapter Seven links the importance of phytochemicals in plants to bioactive compounds in the human diet. Chapter Eight describes the most relevant information on bioactive polysacchardies reported in tropical fruits and their relationship with potential beneficial health effects. Chapter Nine collects the significance of marine organisms in natural product research and the application of emerging drugs to this field. Chapter Ten examines the enrichment of eggs and meat with bioactive compounds. Finally, Chapter Eleven reviews the role of lycopene in improving health and highlights the most valuable natural sources of this molecule.

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Table of Contents

Preface

Chapter 1. The Effects of Drying Process on Bioactive Compounds of Fruits and Vegetables
(Gulcin Yildiz and Gökçen İzli – Department of Food Engineering, Igdir University, Iğdır, Turkey, et al.)

Chapter 2. Antioxidant Capacity and Total Phenolic Content of Dried Red Capia Pepper During Storage
(Dilek Cemal and Gulcin Yildiz – Igdir University, Department of Organic Agriculture Management, Iğdır, Turkey, et al.)

Chapter 3. Encapsulation of Bioactive Compounds from Herbal Extracts Using Spray Drying
(Marija Banožić, Jelena Vladić and Stela Jokić – University of Josip Juraj Strossmayer in Osijek, Faculty of Food Technology Osijek, Osijek, Croatia, et al.)

Chapter 4. Impact of Bioactive Compounds on Animals and the Environment
(Alexandros Georganas, Elisavet Giamouri, Christos Christodoulou, Alexandros Mavrommatis, Evangelos Zoidis, George Papadomichelakis, Panagiotis E. Simitzis, Eleni Tsiplakou, Athanasios C. Pappas and Kostas Fegeros – Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, Agricultural University of Athens, Athens, Greece, et al.)

Chapter 5. Bioactive Compounds in Plants and their Wound Healing Properties
(P. S. Sreeja Devi, V. S. Soumya and Sreejith Parameswara Panicker – Department of Botany, Mahatma Gandhi College, University of Kerala, Kesavadasapuram, Thiruvananthapuram, Kerala, India, et al.)

Chapter 6. Biodiversity and Health Effects of Sesquiterpenes in Aromatic and Medicinal Plants
(Martina Jakovljević Kovač, Maja Molnar and Igor Jerković – Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Osijek, Croatia, et al.)

Chapter 7. From the Plant to the Body: Phytochemicals and their Bioactivity for Humans
(Gabriela Niemeyer Reissig, André Geremia Parise, Douglas Antônio Posso, Ádrya Vanessa Lira Costa, Lisiane Pintanela Vergara, Thiago Francisco de Carvalho Oliveira and Cesar Valmor Rombaldi – Department of Botany, Biology Institute, Federal University of Pelotas – UFPel, Capão do Leão, Rio Grande do Sul, Brazil, et al.)

Chapter 8. Polysaccharides from Tropical Fruits
(L. X. Lopez-Martinez, J. A. Domínguez-Dávila, G. A. González-Aguilar and S. A. Enriquez-Valencia – CONACYT-Centro de Investigación en Alimentación y Desarrollo A.C. Sonora, México, et al.)

Chapter 9. Drugs from the Deep: Marine Bioactive Natural Products as Drug Candidates
(Vasantha Subramoniam Pramitha, Nikhila Leemon, Chaithra Prasad and Parameswara Panicker Sreejith – Department of Aquatic Biology and Fisheries, University of Kerala, Thiruvananthapuram, et al.)

Chapter 10. Application of Agro-Industrial By-Products in Poultry: Enrichment of Eggs and Meat with Bioactive Compounds
(Panagiotis Simitzis and Michael Goliomytis – Laboratory of Animal Breeding and Husbandry, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Athens, Greece)

Chapter 11. Lycopene: A Valuable Bioactive Molecule
(Raquel Guiné, Maria João Lima, David Castelão, Charles Okpala, Małgorzata Korzeniowska and Sofia Guiné Florença – CERNAS Research Centre, Polytechnic Institute of Viseu, Viseu, Portugal, et al.)

Index

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