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001438865 020__ $$a9789811541483$$q(electronic bk.)
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001438865 020__ $$a9789811541490$$q(print and electronic bundle)
001438865 020__ $$a9811541493$$q(print and electronic bundle)
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001438865 0247_ $$a10.1007/978-981-15-4148-3$$2doi
001438865 0248_ $$a10.1007/978-981-13-1745-3
001438865 035__ $$aSP(OCoLC)1263869295
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001438865 049__ $$aISEA
001438865 050_4 $$aQK861
001438865 08204 $$a615.3/2$$223
001438865 24500 $$aHandbook of dietary phytochemicals /$$cJianbo Xiao, Satyajit D. Sarker, Yoshinori Asakawa, editors.
001438865 260__ $$aSingapore :$$bSpringer,$$c2021.
001438865 300__ $$a1 online resource (1954 pages)
001438865 336__ $$atext$$btxt$$2rdacontent
001438865 337__ $$acomputer$$bc$$2rdamedia
001438865 338__ $$aonline resource$$bcr$$2rdacarrier
001438865 500__ $$a6.2.2 Biflavonoid.
001438865 5050_ $$aIntro -- Preface -- Contents -- About the Editors -- Contributors -- 1 Introduction of Phytonutrients -- 1.1 Introduction -- 1.2 Major Dietary Sources of Phytonutrients -- 1.3 Major Classes of Dietary Phytonutrients and Their Health Benefits -- 1.3.1 Anthocyanins -- 1.3.2 Carotenoids -- 1.3.3 Coumarins -- 1.3.4 Diarylalkanoids -- 1.3.5 Flavonoids and Isoflavonoids -- 1.3.6 Lignans and Neolignans -- 1.3.7 Phenolic Acids -- 1.3.8 Polyphenols (Tannins) -- 1.3.9 Sterols -- 1.3.10 Terpenoids -- 1.4 Conclusion -- References -- 2 Antioxidants in Diets and Food -- 2.1 Introduction
001438865 5058_ $$a2.2 Bioactive Constituents -- 2.3 Bioavailability and Metabolism -- 2.3.1 Extra Virgin Olive Oil -- 2.3.2 Edible Berries -- 2.3.3 Grape and Wine -- 2.3.4 Pomegranate -- 2.3.5 Tree Nuts -- 2.3.6 Brassicaceae Vegetables -- 2.3.7 Spices -- 2.4 Bioactivities and Benefits -- 2.4.1 Extra Virgin Olive Oil -- 2.4.2 Edible Berries -- 2.4.3 Grape and Wine -- 2.4.4 Pomegranate -- 2.4.5 Tree Nuts -- 2.4.6 Brassicaceae -- 2.4.7 Spices -- 2.5 Application in Food -- 2.6 Safety: Toxicity and Side Effects -- 2.7 Marketed Products -- 2.8 Patents -- 2.9 Perspectives -- 2.10 Cross-References -- References
001438865 5058_ $$a3 Dietary Flavonols and O-Glycosides -- 3.1 Introduction -- 3.2 Bioactive Constituents -- 3.3 Bioavailability and Metabolism -- 3.4 Bioactivities -- 3.5 Benefits -- 3.6 Application in Food -- 3.7 Safety: Toxicity and Side Effects -- 3.8 Marketed Products -- 3.9 Patents -- 3.10 Perspectives -- 3.11 Conclusions -- References -- 4 Chemopreventive Potential of Flavones, Flavonols, and their Glycosides -- 4.1 Introduction -- 4.2 Screening for Biological Activity -- 4.3 Structure-Activity Relationship (SAR) -- 4.4 In Vitro Activities -- 4.5 ADME Properties
001438865 5058_ $$a4.6 Further Screening for Biological Activity -- References -- 5 Flavonoid C-Glycosides in Diets -- 5.1 Introduction -- 5.2 Bioactive Constituents -- 5.2.1 Chemistry of Flavonoids with Emphasis on C-Glycosylflavonoids -- 5.2.1.1 Analysis of C-Glycosylflavonoids -- 5.2.1.2 Biosynthesis of C-Glycosylflavones -- 5.2.2 Food Sources of C-Glycosyl Flavonoids -- 5.3 Bioavailability -- 5.3.1 Vitexin and Isovitexin -- 5.3.2 Schaftoside, Isoschaftoside, Vicenin-2 -- 5.3.3 Orientin and Isoorientin -- 5.3.4 Puerarin (Daidzein-8-C-Glucoside) -- 5.3.5 Aspalathin -- 5.4 Bioactivities
001438865 5058_ $$a5.4.1 Antidiabetic Activity -- 5.4.2 Anticancer Activity -- 5.4.3 Antioxidant Activity -- 5.4.4 Hepatoprotective Activity -- 5.4.5 Anti-inflammatory Activity -- 5.4.6 Antimicrobial/Antiprotozoal Activity -- 5.4.7 Antinociceptive Activity -- 5.4.8 Various -- 5.5 Benefits (Human Studies) -- 5.6 Application in Food -- 5.7 Safety: Toxicity and Side Effects -- 5.8 Marketed Products -- 5.9 Patents -- 5.10 Perspectives -- 5.11 Cross-References -- References -- 6 Biflavonoids and Oligomeric Flavonoids from Food -- 6.1 Introduction -- 6.2 Bioactive Constituents -- 6.2.1 Proanthocyanidin
001438865 506__ $$aAccess limited to authorized users.
001438865 520__ $$aThis book summarizes recent advances in the chemistry, bioactivity, nutrition, and functional aspects of dietary phytochemicals, as well as the health and functional aspects of foods rich in phytochemicals. Consisting of forty-four chapters, it discusses the different chemical types of phytochemicals in our diets and food and presents data collected from animal or human experiments that are directly related to human health. Each chapter covers the chemistry, epidemiological study, bioavailability, bioactivity (animal experiments) function in humans and safety, as well as products on the market. Moreover, the more than 200 figures make it easy to grasp the main findings in each area. This book is useful to a wide readership in the fields of food science and nutrition.
001438865 650_0 $$aPhytonutrients$$vHandbooks, manuals, etc.
001438865 650_6 $$aPhytonutriments$$vGuides, manuels, etc.
001438865 655_7 $$aHandbooks and manuals.$$2lcgft
001438865 655_7 $$aGuides et manuels.$$2rvmgf
001438865 655_0 $$aElectronic books.
001438865 7001_ $$aXiao, Jianbo.
001438865 7001_ $$aSarker, Satyajit D.
001438865 7001_ $$aAsakawa, Yoshinori.
001438865 77608 $$iPrint version:$$aXiao, Jianbo.$$tHandbook of Dietary Phytochemicals.$$dSingapore : Springer Singapore Pte. Limited, ©2021$$z9789811541476
001438865 852__ $$bebk
001438865 85640 $$3Springer Nature$$uhttps://univsouthin.idm.oclc.org/login?url=https://link.springer.com/10.1007/978-981-15-4148-3$$zOnline Access$$91397441.1
001438865 909CO $$ooai:library.usi.edu:1438865$$pGLOBAL_SET
001438865 980__ $$aBIB
001438865 980__ $$aEBOOK
001438865 982__ $$aEbook
001438865 983__ $$aOnline
001438865 994__ $$a92$$bISE