Bioactive Molecules in Plant Foods

Florence Ojiugo Uruakpa, PhD (Editor)
Department of Applied Health Sciences, Indiana State University, Terre Haute, IN, USA

Series: Agriculture Issues and Policies

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Functional foods (those with beneficial factors on health when consumed regularly as part of meals at effective levels) became prominent as food and nutrition science advanced beyond the treatment of deficiency syndromes to reduction of disease risk and health promotion. The dynamic trend of functional foods calls for accurate and reliable information in this emerging area of nutritional sciences. This book gives insight on physiologically active components of several plant foods.

It is a collection of findings of basic and applied research on plant bioactive molecules, their development and utilization in food products. This book highlights various aspects of plant bioactive molecules such as lipids of physiological importance; antioxidants and health effects; micronutrients, botanicals and other dietary molecules; bioactive peptides; functional beverages/food products and other aspects of disease prevention and treatment. (Imprint: Nova Biomedical )

Prefacepp,vii -viii

Chapter 1. Plant Bioactives in Chinese Dietary Herbs, pp. 1-48
(Junzeng Zhang, Institute for Nutrisciences and Health, National Research Council, Canada; Zhimin Wang, Research Center of Chemistry and Quality Evaluation for Chinese Materia Medica, Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences; Nan Xiao Jie, Dong Zhi Men Nei, Beijing, P. R. China)pp.1-48

Chapter 2. Seed Storage Proteins as Sources of Bioactive Peptides, pp. 49-80
(Janitha Wanasundara, Agriculture and Agri-Food Canada, Saskatoon, | SK, Canada;P. W. M. L. H. K. Marambe, Agriculture and Agri-Food,
Saskatoon| SK, Canada)pp,49-80
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Chapter 3. Bioactivity of Flaxseed Lignans, pp. 81-110
(Dr. Farah Hosseinian, Food Science and Nutrition, Department of Chemistry, Carleton University, Canada; Ed S. Krol, College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, SK, Canada; Dave Oomah, Agriculture and Agri-Food Canada, Pacific Agri-Food Research Centre, Summerland, B.C., Canada)

Chapter 4. Chemistry and Bioactivity of Food Phytoalexins, pp. 111-130
(Chibuike C. Udenigwe, Department of Food Science, University of Guelph, Guelph, Ontario, Canada; Rotimi E. Aluko, The Richardson Centre for Functional Foods and Nutraceuticals, Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada)

Chapter 5. Bioactivity of Alkylresorcinols, pp. 131-162
(Rania Agil, Farah Hosseinian, Food Science and Nutrition, Department of Chemistry, Carleton University, Ottawa, Canada)

Chapter 6. Seabuckthorn (Hippophae rhamnoides L) and its Products: A Powerhouse of Phytochemicals, pp. 163-190
(Florence Ojiugo Uruakpa, Dept. of Applied Health Sciences, Indiana State University, Terre Haute, IN, USA; Alphonsus Utioh, P. Eng, Food Development Centre, Portage la Prairie, Canada)

Index, pp. 191-205

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