Analytical methods in the determination of bioactive compounds and elements in food / Magdalena Jeszka-Skowron, Agnieszka Zgoła-Grześkowiak, Tomasz Grześkowiak, Akula Ramakrishna, editors.
Jeszka-Skowron, Magdalena, editor.; Zgoła-Grześkowiak, Agnieszka, editor.; Grześkowiak, Tomasz, editor.; Ramakrishna, Akula, editor.
2021
TX531
Available Online

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Title Analytical methods in the determination of bioactive compounds and elements in food / Magdalena Jeszka-Skowron, Agnieszka Zgoła-Grześkowiak, Tomasz Grześkowiak, Akula Ramakrishna, editors.
ISBN 9783030618797 (electronic bk.)
303061879X (electronic bk.)
9783030618780
3030618781
DOI https://doi.org/10.1007/978-3-030-61879-7
Published Cham, Switzerland : Springer, [2021]
Language English
Description 1 online resource (viii, 380 pages) : illustrations (some color)
Other Standard Identifiers 10.1007/978-3-030-61879-7 doi
Call Number TX531
Dewey Decimal Classification 664.001579
Summary 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.
Bibliography, etc. Note Includes bibliographical references and index.
Access Note Access limited to authorized users.
Source of Description Online resource; title from digital title page (ProQuest Ebook Central, viewed September 29, 2021).
Added Author Jeszka-Skowron, Magdalena, editor.
Zgoła-Grześkowiak, Agnieszka, editor.
Grześkowiak, Tomasz, editor.
Ramakrishna, Akula, editor.
Series Food bioactive ingredients, 2661-8958
Available in Other Form Analytical methods in the determination of bioactive compounds and elements in food.
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Record Appears in Online Resources > Ebooks
All Resources
Introduction : 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.

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