ABSTRACT
This volume brings together information on the available and newly emerging technologies related to using plant compounds that have a beneficial role in food production. It is divided into sections focusing on phytochemistry of cereals and legumes, phytochemistry of medicinal plants, and technological advances in phytochemical study. Topics include
- the role of anti-nutritional substances of legumes in human health and on the elimination of such through technological processing
- sorghum phytochemicals and their processing and use in the development of food products
- production of nutraceuticals and functional foods of pharmaceutical importance
- T. cordifolia in the development of its therapeutic use in the food, health, and pharmacology industries
- polyphenolic compounds of plants, including their biosynthesis process, their classification, function, and role as bioactive compounds
TABLE OF CONTENTS
part I|123 pages
Phytochemistry of Cereals and Legumes
chapter Chapter 2|42 pages
Sorghum Phytochemicals: Extraction, Processing, Application, and Health Benefits
part II|72 pages
Phytochemistry of Medicinal Plants
chapter Chapter 4|24 pages
Phytochemicals in Giloy (Tinospora cordifolia L.): Structure, Chemistry, and Health Benefits
chapter Chapter 5|46 pages
Phytomedicinal Study on Brazilian Medicinal Plants for Their Potential in Chronic Diseases Treatment
part III|96 pages
Technological Advances in Phytochemical Study