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Carotenoids : structure and function in the human body / Muhammad Zia-Ul-Haq, Saikat Dewanjee, Muhammad Riaz, editors.

3030464598 (electronic book)
9783030464592 (electronic bk.)
9783030464608 (print)
3030464601
9783030464615 (print)
303046461X
303046458X
9783030464585

Cham, Switzerland : Springer, [2021]

English

1 online resource (xvi, 859 pages) : illustrations (some color)

10.1007/978-3-030-46459-2 doi

QP671.C35

612.3/99
664

Plants produce chemicals as part of their normal metabolic activities. These include primary metabolites found in all plants, such as sugars and fats, as well as secondary metabolites, which can have therapeutic effects in humans and be refined to produce drugs. Plants synthesize a bewildering variety of phytochemicals, but most are derivatives of a few biochemical motifs. Numerous herbal-derived substances have been evaluated for their therapeutic potential. These include alkaloids, coumarins, saponins, plant pigments and flavonoids. Flavonoids, carotenoids and anthocyanins are probably the best known of these substances due to their antioxidant properties. Carotenoids: Structure and Function in the Human Body presents comprehensive coverage of carotenoids. The text covers the scientific literature and clinical significance of this organic pigment, with an emphasis on its therapeutic potential. The authors approach carotenoids from a range of perspectives, from their structural and physicochemical properties to their distribution in nature, interaction with the human metabolism, and use as a coloring agent in various products. The intake, metabolism and secretion of anthocyanins in the human body are covered in-depth, as are the biosynthetic pathways through which these compounds are synthesized in the natural system. Factors affecting stability and extraction are listed, and health-related uses and biological activities are covered in great detail. Present and future trends in carotenoid research are also presented. This book provides a solid background in carotenoids for researchers and professionals in food science, food technology, nutrition, biology, chemistry and medical sciences.

Includes bibliographical references and index.

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Online resource; title from PDF title page (SpringerLink, viewed April 1, 2021).

Print version: 9783030464585
Print version: 9783030464608
Print version: 9783030464615

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