Phytochemicals in Food and Health

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Phytochemicals in Food and Health: Perspectives for Research and Technological Development brings together information on the available and newly emerging technologies related to using plant compounds that have a beneficial role in food production. The volume is divided into sections focusing on phytochemistry of cereals and legumes, phytochemistry of medicinal plants, and technological advances in phytochemical study. Topics include: The role of anti-nutritional substances of legumes in human health and on the elimination of such through technological processing. Sorghum phytochemicals, their processing and use in the development of food products production of nutraceuticals and functional foods of pharmaceutical importance T. cordifolia in the development of its therapeutic use in the food, health and pharmacology industries Comparative study of polyphenolic content and antibacterial capacity, which has shown that the reflux method used as an extractor agent by ethanol is a good alternative for the production of vegetable extracts rich in phenolic compounds Polyphenolic compounds of plants, including their biosynthesis process, their classification, function and role as bioactive compounds This book offers academia, engineers, technologists, and others from different disciplines information to gain knowledge on the breadth and depth of this multifaceted field.