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Current status on coffee production & global market Novel
methods and recent developments in the determination of coffee
metabolites Advancements in Coffea beans processing technology and
improvement of coffee quality Biotechnological advances to improve
coffee quality: The role of molecular markers, tissue culture,
transgenic technology, and micro RNAs Coffee consumption on human
health Knowledge contributions from acknowledged experts from
across the world
Most bioactive compounds have antioxidant activity, particularly
tocochromanols, phenolics (flavonoids and phenolic acids),
methylxantines and capsaicinoids. Some of these compounds have also
other properties important for human health. For example, vitamin E
protects against oxidative stress, but it is also known for its
"non-antioxidant" functions, including cell signalling and
antiproliferation. Selenium compounds and indoleamins are the
components of the antioxidant enzymes. Selenium makes vitamin E
acquisition easier and controls its physiological functions. In
taking part in enzymatic reactions and protecting the cell against
free radicals, selenium shows immunomodulative, antiphlogistic, and
antiviral activity. Capsaicinoids possess not only antioxidant, but
also antibacterial, analgesic, weight-reducing and thermoregulation
properties. Studies have also demonstrated their gastroprotective
and anticancer properties. Analytical Methods in the Determination
of Bioactive Compounds and Elements in Food explores both the
influence of particular compounds on human health and the methods
used for their determination. Chapters describe various aspects of
food and plant analysis, including chromatographic and
non-chromatographic approaches as well as hyphenated techniques.
Readers of this book will gain a comprehensive understanding of the
important groups of bioactive compounds relevant to human health.
Most bioactive compounds have antioxidant activity, particularly
tocochromanols, phenolics (flavonoids and phenolic acids),
methylxantines and capsaicinoids. Some of these compounds have also
other properties important for human health. For example, vitamin E
protects against oxidative stress, but it is also known for its
"non-antioxidant" functions, including cell signalling and
antiproliferation. Selenium compounds and indoleamins are the
components of the antioxidant enzymes. Selenium makes vitamin E
acquisition easier and controls its physiological functions. In
taking part in enzymatic reactions and protecting the cell against
free radicals, selenium shows immunomodulative, antiphlogistic, and
antiviral activity. Capsaicinoids possess not only antioxidant, but
also antibacterial, analgesic, weight-reducing and thermoregulation
properties. Studies have also demonstrated their gastroprotective
and anticancer properties. Analytical Methods in the Determination
of Bioactive Compounds and Elements in Food explores both the
influence of particular compounds on human health and the methods
used for their determination. Chapters describe various aspects of
food and plant analysis, including chromatographic and
non-chromatographic approaches as well as hyphenated techniques.
Readers of this book will gain a comprehensive understanding of the
important groups of bioactive compounds relevant to human health.
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