Recent Advances in Phytochemistry

Functionality of Food Phytochemicals

Editors: Johns, Timothy, Romeo, John T. (Eds.)

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About this book

Phytochemists are aware that their focus of interest is receiving attention from a wider segment of society and from a greater diversity of disciplines within the scientific community than ever before. Nonetheless, they were bemused to learn three years ago that "until recently scientists didn't even know phytochemi­ cals existed" (Newsweek, April 24, 1994). Changing public perception of the positive contributions of phytochemicals to human well-being has foundations in scientific advances. With popular reports emphasizing the important implica­ tions of phytochemicals in the daily lives of people, there is a pressing need for those working in this area to explain their diverse scientific activities to the public. Chemicals from plant foods are linked through epidemiological and ex­ perimental studies with reduced incidence of chronic degenerative diseases. Phytomedicines, standardized according to particular constituents, are making increasing contributions to health care. Naturally occurring constituents of plants are recognized as fundamental to the appeal, quality, and marketability of food products. In light of such developments, perceptions by phytochemists of their own discipline and its applications are expanding. Until recently, food phyto­ chemistry largely implied food toxicants. Food plants were familiar, but seldom the source of novel economically important compounds. Increasingly sophisti­ cated methods of analysis, however, have opened new opportunities for under­ standing the nature and functions offood constituents, and for manipulating them to improve the quality, acceptability, and value of food products.

Table of contents (11 chapters)

  • Peeling the Onion

    Block, Eric (et al.)

    Pages 1-30

  • Health Promoting Phytochemicals in Citrus Fruit and Juice Products

    Montanari, Antonio (et al.)

    Pages 31-52

  • Chemopreventive Agents in Foods

    Stavric, Bozidar

    Pages 53-87

  • Constituents of Wild Food Plants

    Sotelo, Angela

    Pages 89-111

  • Biology and Biochemistry of Underground Plant Storage Organs

    Flores, Hector E. (et al.)

    Pages 113-132

Buy this book

eBook $74.99
price for USA (gross)
  • ISBN 978-1-4615-5919-1
  • Digitally watermarked, DRM-free
  • Included format: PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Softcover $99.00
price for USA
  • ISBN 978-1-4613-7714-6
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
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Bibliographic Information

Bibliographic Information
Book Title
Functionality of Food Phytochemicals
Editors
  • Timothy Johns
  • John T. Romeo
Series Title
Recent Advances in Phytochemistry
Series Volume
31
Copyright
1997
Publisher
Springer US
Copyright Holder
Springer Science+Business Media New York
eBook ISBN
978-1-4615-5919-1
DOI
10.1007/978-1-4615-5919-1
Softcover ISBN
978-1-4613-7714-6
Edition Number
1
Number of Pages
IX, 273
Topics