Overview
- Explores both the influence of bioactive compounds on human health and the methods used for their determination
- Provides an overview of bioactive compounds with antioxidant activity, particularly tocochromanols, phenolics (flavonoids and phenolic acids), methylxantines and capsaicinoids
- Describes aspects of food and plant analysis, including chromatographic and non-chromatographic approaches as well as hyphenated techniques
Part of the book series: Food Bioactive Ingredients (FBC)
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Table of contents (13 chapters)
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Front Matter
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Back Matter
Keywords
About this book
Most bioactive compounds have antioxidant activity, particularly tocochromanols, phenolics (flavonoids and phenolic acids), methylxantines and capsaicinoids. Some of these compounds have also other properties important for human health. For example, vitamin E protects against oxidative stress, but it is also known for its “non-antioxidant” functions, including cell signalling and antiproliferation. Selenium compounds and indoleamins are the components of the antioxidant enzymes. Selenium makes vitamin E acquisition easier and controls its physiological functions. In taking part in enzymatic reactions and protecting the cell against free radicals, selenium shows immunomodulative, antiphlogistic, and antiviral activity. Capsaicinoids possess not only antioxidant, but also antibacterial, analgesic, weight-reducing and thermoregulation properties. Studies have also demonstrated their gastroprotective and anticancer properties.
Analytical Methods in the Determination of BioactiveCompounds and Elements in Food explores both the influence of particular compounds on human health and the methods used for their determination. Chapters describe various aspects of food and plant analysis, including chromatographic and non‐chromatographic approaches as well as hyphenated techniques. Readers of this book will gain a comprehensive understanding of the important groups of bioactive compounds relevant to human health.
Editors and Affiliations
About the editors
Magdalena Jeszka-Skowron, PhD is an assistant professor in the Institute of Chemistry and Technical Electrochemistry at the Poznan University of Technology in Poznań, Poland.
Agnieszka Zgoła-Grześkowiak, PhD, DSc is a professor in the Institute of Chemistry and Technical Electrochemistry at the Poznan University of Technology in Poznań, Poland.
Tomasz Grześkowiak, PhD is a volunteer scientist in the Institute of Chemistry and Technical Electrochemistry at the Poznan University of Technology in Poznań, Poland.
Akula Ramakrishna, PhD is a pipeline enablement scientist at Bayer Crop Science in Kallinayakanahalli, Chikkaballapur, India.
Bibliographic Information
Book Title: Analytical Methods in the Determination of Bioactive Compounds and Elements in Food
Editors: Magdalena Jeszka-Skowron, Agnieszka Zgoła-Grześkowiak, Tomasz Grześkowiak, Akula Ramakrishna
Series Title: Food Bioactive Ingredients
DOI: https://doi.org/10.1007/978-3-030-61879-7
Publisher: Springer Cham
eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)
Copyright Information: Springer Nature Switzerland AG 2021
Hardcover ISBN: 978-3-030-61878-0Published: 03 February 2021
Softcover ISBN: 978-3-030-61881-0Published: 04 February 2022
eBook ISBN: 978-3-030-61879-7Published: 02 February 2021
Series ISSN: 2661-8958
Series E-ISSN: 2661-8966
Edition Number: 1
Number of Pages: VIII, 380
Number of Illustrations: 14 b/w illustrations, 38 illustrations in colour
Topics: Food Microbiology, Food Science, Organic Chemistry