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010   $a981-15-4148-5
024 7 $a10.1007/978-981-15-4148-3
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035   $a(DE-He213)978-981-15-4148-3
035   $a(MiAaPQ)EBC6695817
035   $a(Au-PeEL)EBL6695817
035   $a(OCoLC)1263869295
035   $a(PPN)257354735
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100   $a20220425d2021      uy             0
101 0 $aeng
135   $aurnn#008mamaa
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 00$aHandbook of dietary phytochemicals /$fedited by Jianbo Xiao, Satyajit D. Sarker, and Yoshinori Asakawa
205   $a1st ed. 2021.
210  1$aSingapore :$cSpringer,$d[2021]
210  4$d©2021
215   $a1 online resource (321 illus., 111 illus. in color. eReference.)
311   $a981-15-4147-7 
327   $aIntroduction of Phytonutrients -- Antioxidants in Diets and Food -- Dietary Flavonols and O-Glycosides -- Chemopreventive potential of flavones, flavonols, and their glycosides -- Flavonoid C-glycosides in diets -- Biflavonoids and oligomeric flavonoids from food -- Soy isoflavones -- Citrus Flavanones -- Chalcones in Diets -- Dietary Xanthones -- Prenylated Flavonoids in Food -- Anthocyanins in Food -- Carotenoids in food -- Dietary Triterpenoids -- Sesquiterpenes in Fresh Food -- Sesquiterpenes in Cereals and Spices -- Dietary monoterpenoids -- Dietary diterpenoids -- Tea Catechins -- Theaflavins, Thearubigins, and Theasinensins -- Stilbenoids in Grapes and Wine -- Chlorogenic, caffeic, ferulic acids and their derivatives in foods -- Caffeoylquinic Acids -- Coumaric and Cinnamic Acids in Food -- Dietary Ellagitannins -- Gallotannins in Food -- Vitamins from food -- Curcumin in Food -- Isothiocyanates in food -- Polysaccharides in Food -- Dietary Fibers -- Oligosaccharides in Food -- Unsaturated fatty acids -- Saponins in Food -- Dietary Phytoecdysteroids -- Alkaloids in Diet -- Dietary Coumarins -- Lignans in Diets -- Gingerols and Shogaols from Food -- Organosulfur Compounds in Food -- Ginsenosides in Diets -- Procyanidins in Food -- Pyrazines.in food -- Phenylpropanoids (Phenylpropenes) in Diets -- Polyynes in Food -- Starch.
330   $aThis book summarizes recent advances in the chemistry, bioactivity, nutrition, and functional aspects of dietary phytochemicals, as well as the health and functional aspects of foods rich in phytochemicals. Consisting of forty-four chapters, it discusses the different chemical types of phytochemicals in our diets and food and presents data collected from animal or human experiments that are directly related to human health. Each chapter covers the chemistry, epidemiological study, bioavailability, bioactivity (animal experiments) function in humans and safety, as well as products on the market. Moreover, the more than 200 figures make it easy to grasp the main findings in each area.
606   $aFood$xBiotechnology
606   $aPhytochemicals$xHealth aspects
606   $aFitoquímica$2thub
606   $aDieta$2thub
606   $aBiotecnologia alimentària$2thub
608   $aLlibres electrònics$2thub
615  0$aFood$xBiotechnology.
615  0$aPhytochemicals$xHealth aspects.
615  7$aFitoquímica
615  7$aDieta
615  7$aBiotecnologia alimentària
676   $a791.436559
702   $aSarker$b Satyajit D.
702   $aXiao$b Jianbo
702   $aAsakawa$b Yoshinori
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910495244103321
996   $aHandbook of Dietary Phytochemicals$91668095
997   $aUNINA