Plant-Based Functional Foods and Phytochemicals

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This volume explores the therapeutic health benefits of phytochemicals from plants, emphasizing the isolation of bioactive molecules and their significance for human health. It examines the physical characteristics, uses, and nutritional importance of various plant-based foods and products. Beyond basic nutrition, functional foods may positively impact health and help combat diseases such as diabetes, cancer, and chronic inflammation. The text highlights the role of natural products and their bioactive compounds in preventive and therapeutic medicine, as well as in the development of pharmaceutical supplements and food additives that enhance functionality. The book details the extraction of bioactive molecules from plant sources, covering both conventional and modern techniques, including enzyme-assisted, microwave-assisted, ultrasound-assisted, pressurized liquid extraction, and supercritical extraction. Contributions from experienced researchers provide insights into the potential of plant-based natural products for health. Key features include discussions on the phytochemical benefits of plant-based foods, methods for isolating bioactive compounds, preservation of indigenous knowledge on functional foods, identification of novel plants for disease treatment, and elucidation of the mechanisms of action of these plants.