ABSTRACT

Functional foods offer specific benefits that enhance life and promote longevity, and the active compounds responsible for these favorable effects can be analyzed through a range of techniques. Handbook of Analysis of Active Compounds in Functional Foods presents a full overview of the analytical tools available for the analysis of active ingredien

chapter 4|18 pages

Glutathione

chapter 6|14 pages

Creatine

chapter 8|16 pages

Vitamin K

chapter 12|24 pages

Vitamin D

chapter 13|24 pages

Hydrocarbon Carotenoids

chapter 16|32 pages

Flavan-3-Ols and Proanthocyanidins

chapter 19|30 pages

Iso›avones

chapter 26|14 pages

Cyclodextrins

chapter 28|10 pages

Anise Oil

chapter 32|22 pages

Omega 3 and Omega 6 Fatty Acids

chapter 34|18 pages

Lecithin

chapter 38|10 pages

Alliin and Allicin

chapter 42|20 pages

Triterpene Glycosides