Pheno-phospholipids and lipo-phenolics : novel structured antioxidants / Mohamed Fawzy Ramadan.
Ramadan, Mohamed Fawzy, author.
2021
TP159.A5
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Title Pheno-phospholipids and lipo-phenolics : novel structured antioxidants / Mohamed Fawzy Ramadan.
Author Ramadan, Mohamed Fawzy, author.
ISBN 9783030673994 (electronic book)
3030673995 (electronic book)
9783030674007 (print)
3030674002
9783030674014 (print)
3030674010
3030673987
9783030673987
DOI https://doi.org/10.1007/978-3-030-67399-4
Published Cham, Switzerland : Springer, [2021]
Language English
Description 1 online resource (xiv, 66 pages) : illustrations (some color)
Other Standard Identifiers 10.1007/978-3-030-67399-4 doi
Call Number TP159.A5
Dewey Decimal Classification 661/.82
664/.024
Summary Natural phenolics are powerful bioactive compounds, but their use as antioxidant agents in lipid-based foodstuffs and cosmetics is limited due to their hydrophilic traits. A promising technique to overcome low solubility of phenolics is to increase their hydrophobicity by grafting with lipophilic moiety to form lipid-enriched phenolics (lipo-phenolics). Another way to enhance the amphiphilic traits of phenolics is by lipophilization with phospholipids in a suitable solvent to form phenolics-enriched phospholipids (pheno-phospholipids). Both functionalized phenolics (phenolipids) exhibit high bioavailability and antioxidative potential. Functional phenolics-enriched phospholipids (pheno-phospholipids) play an important role in enhancing the functional properties of both phenolic compounds and phospholipids in food for their use in nutrition and health. Phenolipids have also found applications on an industrial scale, likely due to low costs, the availability of starting material and safety. Recent advances in the field of lipophilization allow accessing molecules with high potency and targeted action covering a wide spectrum of bioactivities. Owing to their cost and availability, phenolipids find applications in niche sectors such as cosmetics and pharmaceutics as well as in the novel food. This book reports on the chemistry, preparation, and functionality of lipid-enriched phenolics (lipo-phenolics), broadening their applications in food, pharmaceuticals and cosmetics. The strategies of the lipophilization of phenolics, the effect of modification on the biological properties and potential applications of the resulting lipo-phenolics are reviewed. The text also discusses the preparation, physicochemical characteristics and functional properties of phenolipids and phytosomes, including the latest developments and their current industrial status.
Bibliography, etc. Note Includes bibliographical references and index.
Access Note Access limited to authorized users.
Digital File Characteristics text file
PDF
Source of Description Online resource; title from PDF title page (SpringerLink, viewed April 5, 2021).
Available in Other Form Print version: 9783030673987
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Record Appears in Online Resources > Ebooks
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1. Chemistry and Functionality of Phenolipids
2. Chemistry, Functionality, and Techno-applications of Pheno-phospholipids
3. Chemistry and Functionality of Lipo-phenolics.

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