001434574 000__ 05502cam\a2200649\i\4500
001434574 001__ 1434574
001434574 003__ OCoLC
001434574 005__ 20230309003737.0
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001434574 019__ $$a1236131978$$a1236268372
001434574 020__ $$a9783030618797$$q(electronic bk.)
001434574 020__ $$a303061879X$$q(electronic bk.)
001434574 020__ $$z9783030618780
001434574 020__ $$z3030618781
001434574 0247_ $$a10.1007/978-3-030-61879-7$$2doi
001434574 035__ $$aSP(OCoLC)1240636620
001434574 040__ $$aSFB$$beng$$erda$$epn$$cSFB$$dEBLCP$$dOCLCO$$dYDXIT$$dGW5XE$$dYDX$$dOCLCO$$dOCLCF$$dUKAHL$$dMUU$$dOCLCO$$dOCLCQ
001434574 049__ $$aISEA
001434574 050_4 $$aTX531
001434574 050_4 $$aZ5185.F66$$bA53 2021
001434574 08204 $$a664.001579$$223
001434574 24500 $$aAnalytical methods in the determination of bioactive compounds and elements in food /$$cMagdalena Jeszka-Skowron, Agnieszka Zgoła-Grześkowiak, Tomasz Grześkowiak, Akula Ramakrishna, editors.
001434574 264_1 $$aCham, Switzerland :$$bSpringer,$$c[2021]
001434574 300__ $$a1 online resource (viii, 380 pages) :$$billustrations (some color)
001434574 336__ $$atext$$btxt$$2rdacontent
001434574 337__ $$acomputer$$bc$$2rdamedia
001434574 338__ $$aonline resource$$bcr$$2rdacarrier
001434574 4901_ $$aFood Bioactive Ingredients,$$x2661-8958
001434574 504__ $$aIncludes bibliographical references and index.
001434574 5050_ $$aIntroduction : bioactive compounds and elements in human nutrition / Agnieszka Zgoła-Grześkowiak and Tomasz Grześkowiak -- Application of liquid chromatography for the analysis of flavonoids in food : an overview / Aleksandra Sentkowska -- Phenolic compounds in coffee and tea beverages / Magdalena Jeszka-Skowron, Agnieszka Zgoła-Grześkowiak, and Tomasz Grześkowiak -- Methylxanthines in food products / Anna Gramza-Michałowska, Andrzej Sidor, and Bartosz Kulczyński -- Carotenoids as food products components and health promoting agents / Anna Gramza-Michałowska, Bartosz Kulczyński, and Andrzej Sidor -- Tocochromanols / Aleksander Siger, Krzysztof Dwiecki, and Ewa Bąkowska -- Cyclitols : determination in food and bioactivity in the human organism / Magdalena Ligor [and six others] -- Capsaicinoids : properties and mechanisms of pro-health action / Justyna Werner -- Dietary indoleamines : bioavailability and human health / Akula Ramakrishna and Atanu Bhattacharjee -- Bioactive peptide analysis / Ilona Gałązka-Czarnecka and Grażyna Budryn -- Determination of antioxidant biomarkers in biological fluids / Magdalena Jeszka Skowron, Tomasz Podgórski, and Beata Czarczyńska-Goślińska -- Speciation analysis of food products / Ewa Stanisz and Magdalena Krawczyk-Coda -- Two sides of selenium : occurrence and determination of selenium forms in food and environmental samples using analytical methods / Joanna Zembrzuska, Bożena Karbowska, and Iwona Gołębiewska.
001434574 506__ $$aAccess limited to authorized users.
001434574 520__ $$aMost bioactive compounds have antioxidant activity, particularly tocochromanols, phenolics (flavonoids and phenolic acids), methylxantines and capsaicinoids. Some of these compounds have also other properties important for human health. For example, vitamin E protects against oxidative stress, but it is also known for its "non-antioxidant" functions, including cell signalling and antiproliferation. Selenium compounds and indoleamins are the components of the antioxidant enzymes. Selenium makes vitamin E acquisition easier and controls its physiological functions. In taking part in enzymatic reactions and protecting the cell against free radicals, selenium shows immunomodulative, antiphlogistic, and antiviral activity. Capsaicinoids possess not only antioxidant, but also antibacterial, analgesic, weight-reducing and thermoregulation properties. Studies have also demonstrated their gastroprotective and anticancer properties. Analytical Methods in the Determination of Bioactive Compounds and Elements in Food explores both the influence of particular compounds on human health and the methods used for their determination. Chapters describe various aspects of food and plant analysis, including chromatographic and non-chromatographic approaches as well as hyphenated techniques. Readers of this book will gain a comprehensive understanding of the important groups of bioactive compounds relevant to human health.
001434574 588__ $$aOnline resource; title from digital title page (ProQuest Ebook Central, viewed September 29, 2021).
001434574 650_0 $$aFood$$xComposition.
001434574 650_0 $$aBioactive compounds$$xBiotechnology.
001434574 650_0 $$aMicrobiology.
001434574 650_0 $$aFood$$xBiotechnology.
001434574 650_0 $$aChemistry, Organic.
001434574 650_6 $$aComposés bioactifs$$xBiotechnologie.
001434574 650_6 $$aMicrobiologie.
001434574 650_6 $$aAliments$$xBiotechnologie.
001434574 650_6 $$aChimie organique.
001434574 655_0 $$aElectronic books.
001434574 7001_ $$aJeszka-Skowron, Magdalena,$$eeditor.
001434574 7001_ $$aZgoła-Grześkowiak, Agnieszka,$$eeditor.
001434574 7001_ $$aGrześkowiak, Tomasz,$$eeditor.
001434574 7001_ $$aRamakrishna, Akula,$$eeditor.
001434574 77608 $$iPrint version:$$tAnalytical methods in the determination of bioactive compounds and elements in food.$$dCham : Springer, [2021]$$z9783030618780$$w(OCoLC)1240702659
001434574 830_0 $$aFood bioactive ingredients,$$x2661-8958
001434574 852__ $$bebk
001434574 85640 $$3Springer Nature$$uhttps://univsouthin.idm.oclc.org/login?url=https://link.springer.com/10.1007/978-3-030-61879-7$$zOnline Access$$91397441.1
001434574 909CO $$ooai:library.usi.edu:1434574$$pGLOBAL_SET
001434574 980__ $$aBIB
001434574 980__ $$aEBOOK
001434574 982__ $$aEbook
001434574 983__ $$aOnline
001434574 994__ $$a92$$bISE