1st Edition
Plant Food Phytochemicals and Bioactive Compounds in Nutrition and Health
Phytochemicals are receiving increasing attention due to their observed nutritional and health-promoting effects in numerous food applications. As plant secondary metabolites with bioactive properties, they may provide desirable health benefits beyond basic nutrition to reduce chronic disease conditions. Their importance in nutrition and health cannot be overstated as it has generated so much interest and studies focused on elucidating their roles has produced so many outstanding results. Plant phytochemicals are readily used in alternative medicine in South East Asia especially, in China and India and they are becoming widely acceptable worldwide. However, very little is still known about the phytochemicals despite these intense research efforts because of their diverse biological and chemical nature.
In this newest addition to the series, Nutraceuticals: Basic Research and Clinical Applications, Plant Food Phytochemicals and Bioactive Compounds in Nutrition and Health provides a comprehensive review of the current state of knowledge in the field of bioactive plant phytochemical compounds, their food sources, bioactivities, bioavailability, extraction, production, and applications. Experts in the field discuss various bioactivities of the notable and promising plant phytochemicals of significance in nutrition and health, e.g., lowering of CVD, hypertension, cholesterol, diabetes, obesity, inflammation, cancer, oxidative stress, neurodegenerative diseases and a host of other chronic disease conditions.
Key Features:
- Describes the various nutritional and bioactive significances of notable and promising plant phytochemicals of significance in nutritional and medical research and their food and/or plant sources
- Includes various approaches for the quantification, extraction and production of the notable and promising phytochemical compounds in nutrition and health
- Examines the challenges and promises of plant phytochemical as ingredients for the development of functional foods and nutraceuticals as well as their use in alternative medicine
- Discusses regulatory issues regarding plant phytochemicals, especially as it pertains to their health claims and use
Foreword
Preface
Acknowledgment
List of Contributors
1. Introduction to Food Bioactive Phytochemicals
John O. Onuh and Yashwant V. Pathak
2. Food Sources of Bioactive Phytochemicals
Moses Alilu Daikwo and Chinenye Florence Ogah
3. Bioactivities of Phytochemicals in Nutrition and Health
Deborah O. Omachi, Abosede O. Fawole, and John O. Onuh
4. Extraction, Purification, Analysis, and Identification Techniques of Bioactive Phytochemicals
Abosede O. Fawole, Gbemisola O. Onipede, Olalekan J. Odukoya, and John O. Onuh
5. Production, Stability, and Industrial Commercialization of Bioactive Phytochemicals
Gbemisola O. Onipede, Abosede O. Fawole, Olalekan J. Odukoya, and John O. Onuh
6. Absorption, Bioavailability, Bioaccessibility, Metabolism, and Excretion of Bioactive Food Phytochemical
Adeyemi Ayotunde Adeyanju
7. Phytochemicals as Potential Functional Foods and Nutraceutical Ingredients
Ogechukwu Tasie, Ama Adadzewa Eshun, Judith Boateng, and John Onuh
8. Berries and Their Promising Potential Health Benefits
Judith Boateng and Rawan Al Hazaimeh
9. Free Radicals and Antioxidant Quenching Properties of Plant Phytochemicals in the Management of Oxidative Stress
Abraham Girgih, Nahandoo Ichoron, Albert Akinsola, and John Igoli
10. The Protective Role of Phytochemicals in Cardiovascular Disease
Rafaela G. Feresin, Maureen L. Meister, Jessica P. Danh, and Rami S. Najjar
11. Anticancer Potentials of Food Phytochemicals
Seth Kwabena Amponsah, Emmanuel Boadi Amoafo, Emmanuel Kwaku Ofori, and Kwasi Agyei Bugyei
12. Antidiabetic Activity of Food Phytochemicals
Benedicta Obenewaa Dankyi, Kennedy Kwami Edem Kukuia, Awo Efua Koomson, and Seth Kwabena Amponsah
13. Potentials of Food Phytochemicals in the Treatment and Management of Obesity
Emmanuel Kwaku Ofori
14. Anti-inflammatory Properties of Phytochemical-Rich Foods
Kelvin F. Ofori, Emmanuel Otchere, Samuel Besong, and Alberta N.A. Aryee
15. Neurodegenerative Disease Protective Functions of Food Phytochemicals
Emmanuel Kyereh and Richard Yaw Otwey
16. Immune Modulatory Activity of Food Phytochemicals
Adeyemi Ayotunde Adeyanju, Taiwo Ayodele Aderinola, and Oluwaseun Peter Bamidele
17. Bioactive Phytochemicals in the Development of Alternative Medicine
Olanrewaju E. Fayemi, James A. Elegbeleye, Gabriel B. Akanni, Eniola D. Olaleye, Omotade R. Ogunremi, Dasel W. Kaindi, Favour O. Okunbi, and Joy A. Anyasi
18. Food-Derived Bioactive Components and Health Claims: The Role of Regulatory Agencies
Alberta N.A. Aryee, Kelvin F. Ofori, Emmanuel K. Otchere, Kehinde O. Dare, and Taiwo O. Akanbi
19. Bioactive Phytochemicals and the Human Gut Microbiome and Health
Annette S. Wilson and Emmanuel Kyereh
20. Use of Bioactive Phytochemicals in Human Trials – Current Status
Miriam Hagan and Oluwakemi Adeola
21. Bioactive Phytochemicals in Personalized Nutrition and Health
Vishal Manjunatha, Samuel Maurer, Robina Rai, and Julie Columbus
Index
Biography
Dr. John O. Onuh holds a PhD in Human Nutritional Sciences from the University of Manitoba in Winnipeg, Canada and an MSc and BSc in Food Science and Technology from the University of Agriculture, Makurdi, Nigeria. He is a Research-Extension Assistant Professor at Tuskegee University, Tuskegee, Alabama. Dr. Onuh has extensive experience in teaching and research across several countries including Nigeria, United States, and Canada. He has published widely and presented at several international fora. His research focus is on food bioactive compounds and their application in the management and treatment of metabolic disorders, hypertension, CVD, oxidative stress, obesity, diabetes and associated chronic diseases, especially in under-represented communities. He is also interested in metabolomics approaches to provide information on possible biomarkers and potential mechanisms of action of these compounds. He is member of the Institute of Food Technologist (IFT), American Society of Nutrition (ASN), American Hearts Association (AHA) and Nigerian Institute of Food Science and Technology (NIFST).
Dr. Yashwant Pathak completed Ph.D. in Pharmaceutical Technology from Nagpur University, India and EMBA & MS in Conflict Management from Sullivan University. He is Professor and Associate Dean for Faculty Affairs at College of Pharmacy, University of South Florida. Tampa, Florida. With extensive experience in academia as well as industry, he has more than 200 research publications, including research papers, chapters and reviews, and 2 patent and 2 patent application, 32 edited books published, including 12 books in Nanotechnology and 10 in Nutraceuticals and drug delivery systems. He has several books in cultural studies and conflict management. He has received several National and International awards. Dr Yashwant Pathak is also an Adjunct Professor at Faculty of Pharmacy, Airlangga University, Surabaya, Indonesia.
