Phytoceuticals in Food for Health and Wellness

Phytoceuticals in Food for Health and Wellness: Harnessing Plant Therapeutics

emphasizes the growing interest in the potential health benefits of phytochemicals in wellness and product development by uncovering innate bioactive compounds found in plants.

Highlighting the diverse classes of phytochemicals, including flavonoids, carotenoids, polyphenols, antioxidants, and alkaloids, this book explores the sources, chemical structures, and distribution in various plants and what role they play in nutrition and disease prevention.

Phytoceutical and phytochemical approaches targeting immunity, obesity, cancer, respiratory, gut, cardiovascular, and eye health, and more, will be discussed.

Through traditional and modern extraction methods, Phytoceuticals in Food for Health and Wellness: Harnessing Plant Therapeutics also demonstrates how plant bioactives can be used for fortifying foods for optimal nutrition, innovating in product development, and developing the use of phytochemicals in culinary and food manufacturing applications to maximize flavor and extend shelf-life.

Key Topics

Discusses plant-based compounds and their role in food, health and disease

Explores distribution of flavonoids, carotenoids, and phenolic compounds for optimal bioactive content

Provides insights to plant antioxidant, anti-inflammatory, anticancer, and neuroprotective properties

Explains interactions between phytochemicals and the human body

Integrates phytochemicals into culinary practices for flavor enhancement and functional food development