Bioactive Compounds: Sources, Properties and Applications

Rocco Porter (Editor)
Nigel Parker (Editor)

Series: Biotechnology in Agriculture, Industry and Medicine
BISAC: SCI010000

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The study of bioactive compounds has received a considerable rising interest over the last three decades, given their biological activity as reported by scientific evidence linking these substances to the prevention of several types of diseases. Chapter One is aimed at making a wide description of sources, properties and applications of bioactive compounds. Chapter Two summarizes content of bioactive compounds (antioxidants, polyphenols, flavonoids, phenolic acids, vitamins, mineral compounds and others) of adaptogenic plants, including antidepressant, antioxidant, antiinflammatory, antimicrobial and anticancer activities, as well as their potential to prevent several disorders. Chapter Three summarizes and discusses the recent updates and progress made of so far on bioactive compounds from cyanobacteria and their therapeutic importance on human health. The influence of various bioactive compounds present in plant systems on the dehydration process under thermal stress was investigated in Chapter Four. Chapter Five reviews the scientific literature about the structure of PEs, as well as their natural sources and health effects. Chapter Six focuses on the most recent articles about phenolic compounds, their sources, properties and applications. The aim of Chapter Seven was to characterize the composition and antioxidant activity of new Brazilian Coffea arabica cultivars and correlate this information with the genetic background of the coffee plants and the sensory characteristics of the coffee brews. Chapter Eight summarizes and updates the current knowledge about the pharmacological properties of the naphthodianthrones – hypericin and pseudohypericin – and to discuss their main medical application – photodynamic therapy – in several areas. In order to further highlight the importance of Brazil’s fruitful diversity and its bioactive potential, a number of items related to Brazilian native fruits will be addressed in Chapter Nine, including their biomes of origin, composition of bioactive compounds and potentials, as well as their limitations and future prospects. Chapter Ten discusses the benefits of using fruits containing bioactive compounds in whole wheat cookies, with particular attention to blackberries. (Imprint: Nova)

Preface

Chapter 1. Classification, Extraction, Detection and Preservation of Bioactive Compounds: A Global Overview
Carlos M. Zuluaga-Domínguez and Andrea Nieto-Veloza

Chapter 2. Plant Adaptogens: An Important Source of Bioactive Compounds
Eva Ivanišová and Miroslava Kačániová

Chapter 3. Therapeutic Importance of Bioactive Compounds from Cyanobacteria
Meenakshi Bhattacharjee

Chapter 4. The Thermodynamic Properties of Dehydration of Two Maize Hybrids under the Influence of 24-Epibrassinolide: The Impact of the Mutual Interaction of Bioactive Compounds and Water Molecules during this Process
Bojan Ž. Janković and Hadi Waisi

Chapter 5. Phytoestrogens as Bioactive Compounds with Beneficial Effects for Human Health
Ana Cristina Ferrão Silva and Raquel P. F. Guiné

Chapter 6. Phenolic Compounds: Sources, Properties and Applications
Catarina Bento, Ana C. Gonçalves, Fábio Jesus, Manuel Simões and Luís R. Silva

Chapter 7. Correlating Antioxidant Activity and Composition with the Genetic Background and Sensory Characteristics of Coffee Brews with New Brazilian Coffea arabica Cultivars
Cíntia S. G. Kitzberger, Maria Brígida dos S Scholz, João B. G. D. Silva, Luiz Filipe P Pereira and Marta T. Benassi

Chapter 8. Are Naphthodianthrones the Key Molecules in the Biological Properties of Hypericum Perforatum?
M. Magalhães, D. Ferreira, A. Martinho, T. Rosado, D. Figueirinha, A. Pires, F. Domingues, S. Silvestre, L. Breitenfeld, G. Alves, A. P. Duarte and E. Gallardo

Chapter 9. Brazilian Native Fruits: From a Plurality of Examples and Bioactive Compounds to the Most Diverse Potentialities
Gabriela Niemeyer Reissig and Cesar Valmor Rombaldi

Chapter 10. Blackberry Fruit in Whole Grain Bakery Products: Technological Quality and Phenolic Compounds
Ana Paula Aparecida Pereira, Maria Teresa Pedrosa Silva Clerici and Glaucia Maria Pastore

Index

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