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Phytochemicals
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Phytochemicals, consumed as part of the diet, improve human health by lowering its risk and preventing chronic diseases. Fruits, vegetables, chocolate, pulses, and teas, among others, are rich sources of phytochemicals; however, only a certain amount has been isolated and identified. Moreover, the wide diversity of these compounds requires optimized extraction methodologies for further characterization and evaluation of healthy properties. This Special Issue addresses interdisciplinary research related to phytochemicals, highlighting their dietary sources, innovative extraction methodologies, and their effects on human health. Seven papers have been selected for further contribution to phytochemical studies.
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Keywords
- Anthocyanins
- anti-adipogenic potential
- antioxidant activity
- antioxidant capacity
- Artificial Neural Networks
- autoclaving
- bioactive compounds
- Biology, Life Sciences
- Cha-miang
- coffee by-products
- crop residue
- Cultural Studies
- enzyme inhibitory activities
- essential oils
- extrusion
- fermented tea
- Food & society
- galactosides
- high-cholesterol diet
- Ilex × meserveae
- in vitro release
- kidney filtration barrier
- Legumes
- Mathematics & science
- molecular modeling
- n/a
- nutritive values
- peptide synergism
- phenolic compounds
- phenolic extracts
- phenols
- phytates
- Polyphenols
- polysaccharides
- protease inhibitors
- protein hydrolysates
- pulses
- purple maize
- Reference, information & interdisciplinary subjects
- Research & information: general
- response surface methodology
- saponins
- Society & culture: general
- Society & Social Sciences
- terpenoids
- thermal treatment
- valorization
- yerba mate
Links
DOI: 10.3390/books978-3-0365-3001-7Editions