Phytochemical Nanodelivery Systems as Potential Biopharmaceuticals comprehensively reviews current information on nanotechnology applied to phytochemical nanoencapsulation to enhance their bioavailability and bioactivity. The book is divided into two sections, the first section critically reviews current information on the field of nanotechnology and phytochemicals, and the second section highlights the pre-clinical and clinical studies of phytochemicals to comprehensively review the efficacy of these molecules as drugs of human use. Phytochemical Nanodelivery Systems as Potential Biopharmaceuticals provides a useful overview of this rapidly evolving field for materials scientists and pharmaceutical scientists, as well as for those with an interest in biopharmaceuticals from plant sources, such as organic chemists and food scientists.

Phenolic compounds, one of the most widely distributed groups of secondary metabolites in plants, have received a lot of attention in the last few years since the consumption of vegetables and beverages with a high level of such compounds may reduce risks of the development of several diseases. This is partially due to their antioxidant power since other interactions with cell functions have been discovered. What's more, phenolic compounds are involved in many functions in plants, such as sensorial properties, structure, pollination, resistance to pests and predators, germination, processes of seed, development, and reproduction. Phenolic compounds can be classified in different ways, ranging from simple molecules to highly polymerized compounds. Phenolic Compounds in Food: Characterization and Analysis deals with all aspects of phenolic compounds in food. In five sections, the 21 chapters of this book address the classification and occurrence of phenolic compounds in nature and foodstuffs; discuss all major aspects of analysis of phenolic compounds in foods, such as extraction, clean-up, separation, and detection; detail specific analysis methods of a number of classes of phenolic compounds, from simple molecules to complex compounds; describe the antioxidant power of phenolic compounds; and discuss specific analysis methods in different foodstuffs.