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Food Bioactive Ingredients

Analytical Methods in the Determination of Bioactive Compounds and Elements in Food

Editors: Jeszka-Skowron, M., Zgoła-Grześkowiak, A., Grześkowiak, T., Ramakrishna, A. (Eds.)

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  • 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
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eBook 128,39 €
price for Spain (gross)
  • ISBN 978-3-030-61879-7
  • Digitally watermarked, DRM-free
  • Included format: PDF, EPUB
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover 166,39 €
price for Spain (gross)
  • ISBN 978-3-030-61878-0
  • Free shipping for individuals worldwide
  • Institutional customers should get in touch with their account manager
  • Covid-19 shipping restrictions
  • Usually ready to be dispatched within 3 to 5 business days, if in stock
  • The final prices may differ from the prices shown due to specifics of VAT rules
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 Bioactive Compounds 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.

About the authors

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.


Table of contents (13 chapters)

Table of contents (13 chapters)

Buy this book

eBook 128,39 €
price for Spain (gross)
  • ISBN 978-3-030-61879-7
  • Digitally watermarked, DRM-free
  • Included format: PDF, EPUB
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover 166,39 €
price for Spain (gross)
  • ISBN 978-3-030-61878-0
  • Free shipping for individuals worldwide
  • Institutional customers should get in touch with their account manager
  • Covid-19 shipping restrictions
  • Usually ready to be dispatched within 3 to 5 business days, if in stock
  • The final prices may differ from the prices shown due to specifics of VAT rules
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Bibliographic Information

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
Copyright
2021
Publisher
Springer International Publishing
Copyright Holder
Springer Nature Switzerland AG
eBook ISBN
978-3-030-61879-7
DOI
10.1007/978-3-030-61879-7
Hardcover ISBN
978-3-030-61878-0
Series ISSN
2661-8958
Edition Number
1
Number of Pages
VIII, 380
Number of Illustrations
14 b/w illustrations, 38 illustrations in colour
Topics