Bioactive Compounds
CRC Press (Verlag)
978-1-032-59899-4 (ISBN)
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Through comprehensive analyzes and illustrative case studies, this book elucidates the intricacies of isolating and understanding bioactive compounds, highlighting their multifaceted biological activities and therapeutic potential. Readers will gain insights into the latest techniques for extracting, purifying, and analyzing these compounds, crucial for identifying them in diverse natural sources.
Each chapter elucidates the scientific principles that underpin the biological effects of bioactive compounds, also addressing practical considerations for their application in functional foods, nutraceuticals and pharmaceutical formulations. The scope of these effects encompasses antioxidants and antimicrobials, anti-inflammatory agents, and other biological activities. This scholarly work bridges the gap between theory and application, making it an indispensable resource for researchers, academics, and professionals in the fields of food science, pharmacology, and biomedical research.
· Comprehensive Coverage: Explores bioactive compounds in-depth, covering identification, characterization, and applications in food and pharmaceutical industries.
· Cutting-edge Research: Integrates latest methods for extracting, purifying, and analyzing bioactive compounds, ensuring relevance and timeliness.
· Practical Applications: Provides insights into developing functional foods, nutraceuticals, and pharmaceuticals with bioactive compounds, bridging theory and practice.
Multidisciplinary Approach: Addresses bioactive compounds' roles from nutritional and therapeutic perspectives, appealing to researchers and professionals across fields.
· Authoritative Resource: Offers a valuable reference for understanding and utilizing bioactive compounds in diverse scientific and industrial settings.
Mozaniel Santana de Oliveira, holds a Bachelor's degree in Chemistry from the Federal University of Pará (UFPA), obtained in 2014. He also holds a Master's and Ph.D. in Food Science and Technology from the same institution, which he obtained in 2016 and 2018, respectively. With an extensive academic record, Oliveira has authored 95 international articles, 8 international books, 45 chapters in international books, and 62 conference abstracts. His expertise spans several fields, including natural products chemistry, food science and technology, methods for prospecting bioactive molecules, natural products biotechnology, and allelopathy. Dr. Oliveira has an H-index in Scopus of 21, Web of Science h-idex 21 and GoogleScholar h-index 26. Currently, Dr. Oliveira is a professor in the Graduate Program in Biological Sciences, with an emphasis in Tropical Botany, at the Federal Rural University of the Amazon / Museu Paraense Emílio Goeldi (UFRA/MPEG). He is also an associate professor in the graduate programs of Food Science and Technology and Pharmaceutical Sciences at UFPA. Previously, he served as an ambassador for Bentham Science Publishers and as an academic mentor for Web of Science. Dr. Oliveira also makes significant contributions as a peer reviewer, having reviewed over 413 articles for 70 international journals. As an editorial board member, he has edited more than 250 scientific articles for journals such as Future Integrative Medicine, PLoS One, The Natural Products Journal, International Journal of Food Science, Plants-Basel, Advances in Pharmacological and Pharmaceutical Sciences, Open Chemistry, Frontiers in Pharmacology, Frontiers in Plant Science, Frontiers in Nutrition, Molecules, Journal of Food Quality, and Journal of Herbal Medicine. Currently, Oliveira is a postdoctoral researcher in the Graduate Program in Biological Sciences, specializing in Tropical Botany, at the Federal Rural University of the Amazon/Museu Paraense Emílio Goeldi (UFRA/MPEG). Leo M. L. Nollet earned an MS (1973) and PhD (1978) in biology from the Katholieke Universiteit Leuven, Belgium. He is an editor and associate editor of numerous books. He edited for M. Dekker, New York—now CRC Press of Taylor & Francis Publishing Group—the first, second, and third editions of Food Analysis by HPLC and Handbook of Food Analysis. The last edition is a two-volume book. Dr. Nollet also edited the Handbook of Water Analysis (first, second, and third editions) and Chromatographic Analysis of the Environment, third and fourth editions (CRC Press). With F. Toldrá, he coedited two books published in 2006, 2007, and 2017: Advanced Technologies for Meat Processing (CRC Press) and Advances in Food Diagnostics (Blackwell Publishing—now Wiley). With M. Poschl, he coedited the book Radionuclide Concentrations in Foods and the Environment, also published in 2006 (CRC Press). Dr. Nollet has also coedited with Y. H. Hui and other colleagues on several books: Handbook of Food Product Manufacturing (Wiley, 2007), Handbook of Food Science, Technology, and Engineering (CRC Press, 2005), Food Biochemistry and Food Processing (first and second editions; Blackwell Publishing—now Wiley—2006 and 2012), and the Handbook of Fruits and Vegetable Flavors (Wiley, 2010). In addition, he edited the Handbook of Meat, Poultry, and Seafood Quality, first and second editions (Blackwell Publishing—now Wiley—2007 and 2012). From 2008 to 2011, he published five volumes on animal product-related books with F. Toldrá: Handbook of Muscle Foods Analysis, Handbook of Processed Meats and Poultry Analysis, Handbook of Seafood and Seafood Products Analysis, Handbook of Dairy Foods Analysis (2nd edition in 2021), and Handbook of Analysis of Edible Animal By-Products. Also, in 2011, with F. Toldrá, he coedited two volumes for CRC Press: Safety Analysis of Foods of Animal Origin and Sensory Analysis of Foods of Animal Origin. In 2012, they published the Handbook of Analysis of Active Compounds in Functional Foods. In a coedition with Hamir Rathore, Handbook of Pesticides: Methods of Pesticides Residues Analysis was marketed in 2009; Pesticides: Evaluation of Environmental Pollution in 2012; Biopesticides Handbook in 2015; and Green Pesticides Handbook: Essential Oils for Pest Control in 2017. Other finished book projects include Food Allergens: Analysis, Instrumentation, and Methods (with A. van Hengel; CRC Press, 2011) and Analysis of Endocrine Compounds in Food (Wiley-Blackwell, 2011). Dr. Nollet’s recent projects include Proteomics in Foods with F. Toldrá (Springer, 2013) and Transformation Products of Emerging Contaminants in the Environment: Analysis, Processes, Occurrence, Effects, and Risks with D. Lambropoulou (Wiley, 2014). In the series Food Analysis & Properties, he edited (with C. Ruiz-Capillas) Flow Injection Analysis of Food Additives (CRC Press, 2015) and Marine Microorganisms: Extraction and Analysis of Bioactive Compounds (CRC Press, 2016). With A.S. Franca, he coedited Spectroscopic Methods in Food Analysis (CRC Press, 2017), and with Horacio Heinzen and Amadeo R. Fernandez-Alba he coedited Multiresidue Methods for the Analysis of Pesticide Residues in Food (CRC Press, 2017). Further volumes in the series Food Analysis & Properties are Phenolic Compounds in Food: Characterization and Analysis (with Janet Alejandra Gutierrez-Uribe, 2018), Testing and Analysis of GMO-containing Foods and Feed (with Salah E. O. Mahgoub, 2018), Fingerprinting Techniques in Food Authentication and Traceability (with K. S. Siddiqi, 2018), Hyperspectral Imaging Analysis and Applications for Food Quality (with N.C. Basantia, Leo M.L. Nollet, Mohammed Kamruzzaman, 2018), Ambient Mass Spectroscopy Techniques in Food and the Environment (with Basil K. Munjanja, 2019), Food Aroma Evolution: During Food Processing, Cooking, and Aging (with M. Bordiga, 2019), Mass Spectrometry Imaging in Food Analysis (2020), Proteomics in Food Authentication (with S. Ötleş, 2020), Analysis of Nanoplastics and Microplastics in Food (with K.S. Siddiqi, 2020), Chiral Organic Pollutants, Monitoring and Characterization in Food and the Environment (with Edmond Sanganyado and Basil K. Munjanja, 2020), Sequencing Technologies in Microbial Food Safety and Quality (with Devarajan Thangardurai, Saher Islam, Jeyabalan Sangeetha, 2021), Nanoemulsions in Food Technology: Development, Characterization, and Applications (with Javed Ahmad, 2021), Mass Spectrometry in Food Analysis (with Robert Winkler, 2022), Bioactive Peptides from Food: Sources, Analysis, and Functions (with Semih Ötles, 2022), and Nutriomics: Well-being through Nutrition (with Devarajan Thangadurai, Saher IslamJuliana Bunmi Adetunji, 2022). In 2023 he published with Javed Ahmad Analysis of Naturally Occurring Food Toxins of Plant Origin. The last published books are: Biopesticides Handbook 2nd Ed. (with S. Mir), Handbook of Seafood and Seafood Products Analysis (with F. Toldrá), Flavoromics, an Integrated to Flavor and Sensory Assessment (with M. Bordiga), Analysis of Food Sices (with J. Ahmad and J. Ahamad), Global Regulations of Medicinal, Pharmaceutical, and Food Products (with F. Ali) and Bioactive Compounds from FoodBenefits and Analysis (with J. Ahmad).
About the editors
List of contributors
SECTION 1: Natural Compounds
Javed Ahamad
Chapter 2. Plants as a Source of Bioactive Compounds
Javed Ahamad
Chapter 3. Microalgae as a Source of Bioactive Compounds
Monize Bürck, Mônica Masako Nakamoto, Letícia Guerreiro Trindade, Renata Nolasco Braga Souto, Bruna Kaori Feitosa Tanaka, Ingrid Ferreira de Souza, and Anna Rafaela Cavalcante Braga
SECTION 2: Supercritical Fluid Extraction
Chapter 4. Supercritical Fluid Extraction as a Promising Technique for Agri-food Products and By-products Maicon Sérgio N. dos Santos, Lissara Polano Ody, Carolina E. Demaman Oro, Bruno Douglas Kerber, Norton M. Silveira, Rogério M. Dallago, Marcus V. Tres, and Giovani L. Zabot
Chapter 5 Last Innovations in Supercritical Fluid Extraction Processes for Metabolites Extraction from Agriculture and Agroindustrial Residues in The New Food Waste Biorefineries Context.
Daissy Lorena Restrepo Serna, Mariana Ortiz Sánchez, Sara Piedrahita Rodríguez, and Carlos Ariel Cardona Alzate
Chapter 6 Prefeasibility Analysis of Supercritical Fluid Extraction of Polyphenols from Orange as Part of Food Waste Biorefineries
Mariana Ortiz-Sánchez, Sara Piedrahita-Rodríguez, Daissy Lorena Restrepo Serna, and Carlos Ariel Cardona Alzate
SECTION 3: Essential Oils
Chapter 7. Application of Essential Oils in Food Industry: Challenges and Innovation
K. Saeed, I. Pasha, M. F. J. Chughtai, Z. Ali, H. Bukhari, and M. Zuhair
Chapter 8. Application of Essential Oil Nanoemulsions in Food Preservation
Mohammad Aslam, Georgeos Deeb, Mohd. Amir Mirza, Javed Ahmad, and Leo M.L. Nollet
Chapter 9. Traditional Knowledge and the Development of Botanical Bioactive Compounds in Brazil for the Control of Aedes aegypti
Paula Maria Correa de Oliveira, João Paulo Barreto Sousa, Lorena C. Albernaz, Ellem Suane Ferreira Alves, Laila Salmen Espindola, and Márlia Coelho-Ferreira
Chapter 10. Essential Oil from Medicinal and Food Plants, a Pharmacological Approach
Devyani Rajput, Rakhi Khabiya, Akanksha Dwivedi, Vishal Soni, Priyanka Soni
SECTION 4: Fixed Oils
Chapter 11. Carotenoid-Rich Vegetable Oils of Palm trees from the Amazonia and Their Potential Food Applications
Fernanda Wariss Figueiredo Bezerra, Marielba de Los Angeles Rodriguez Salazar, Marcilene Paiva da Silva, Saulo Edgar Gomes de Souza, Elivaldo Nunes Modesto Junior, Luiza Helena Da Silva Martins, and Renan Campos Chisté
Chapter 12. Oilseeds from a Brazilian Semi-Arid Region: Edible Potential Regarding the Mineral Composition
I. M. C. Almeida, M. T. Oliva-Teles, R. C. Alves, J. Santos, R. S. Pinho, S. I. Silva, C. Delerue-Matos, and M. B. P. P. Oliveira
Chapter 13. The Amazon’s Andiroba oil: Overview on Characterization, Pharmacology Properties and Clinical Effects
Deiweson Souza-Monteiro, Cristian Kallahan Silva Chagas, Vinicius Ruan Neves dos Santos, and Rafael Rodrigues Lima
SECTION 5: Oil Resins
Chapter 14. Copaifera of the Neotropics: A Review of the Phytochemistry and Pharmacology
Rafaela da Trinidade, Joyce Kelly da Silva, and William N. Setzer
Chapter 15. Oil resin: Characterization, chemical compositions, food applications, and biological activities
Karyme do Socorro de Souza Vilhena, Leonardo Souza da Costa, Anderson de Santana Botelho, Oberdan Oliveira Ferreira, and Fábio José Bonfim Cardoso
SECTION 6: Polar compounds and Functional Foods
Chapter 16. Advances in Pharmacological Activities of Terpenoids
Wenqiang Yang, Xu Chen , Yanli Li, Shaofen Guo, Zhen Wang, and Xiuling Yu
Chapter 17. Food Alkaloids Advances, Trends, Applications, and Safety
Ingryd Rodrigues Martins, Fernanda Warris Figueiredo Bezerra, Julia Helena da Silva Martins, Andrea Komesu, Johnatt Allan Rocha de Oliveira, and Luiza Helena da Silva Martins
Chapter 18. New Food Flavonoids and Their Pharmacological Properties
Magally Araújo Gonçalves, Ingryd Rodrigues Martins , Jonilson de Melo e Silva
Julia Helena da Silva Martins, Andrea Komesu, Johnatt Allan Rocha de Oliveira, and Luiza Helena da Silva Martins
Chapter 19. Açaí - More Than a Traditional Food in the Amazon. A Functional Food and a Promising Raw Material for Pharmaceutical Innovation
Leonardo Oliveira Bittencourt, Felipe Oliveira Nunes, Vinícius Ruan Neves dos Santos, Wallacy Watson Pereira Melo, Kátia Lamarão-Vieira, Hervé Rogez, and Rafael Rodrigues Lima
SECTION 7: Phenolic Compounds
Chapter 20. Utilisation of Resin by Bees and its Antibacterial Properties
Showket Ahmad Dar, Ammar AL-Farga, Ayah T. Abdullah Al-Kilani, Kounser Javeed, Wajid Hasan, Yendrembam K. Devi, Naveena Nazim, Dev Karan Bairwa, Kangjam Bumpy, I Yimjenjang Longkumer, Syed Naseem Zaffar, and Rizwan Rashid
Chapter 21. Role of Phenolic Compounds in Plants and Their Pharmacological Properties
Showket Ahmad Dar, Ebtesam A. GASHASH, Ahmed M.El. Taher, Ayah T. Abdullah Al-Kilani, Kounser Javeed, Wajid Hasan, Yendrembam K. Devi, Naveena Nazim, Ammar AL-Farga, Kangjam Bumpy, I Yimjenjang Longkumer, Dev Karan Bairwa, Syed Naseem Zaffar, and Rizwan Rashid
Chapter 22. The Biosynthesis of Lignin and Its Role in Drug/Gene Delivery and Tissue Engineering Applications
Showket Ahmad Dar; Mohmmad Al-Salem, Ebtesam A. GASHASH, Ahmed M.El. Taher, Magdy A. OMAR, Hany S.Abd El-Raouf, Ayah T. Abdullah Al-Kilani, Kounser Javeed, Wajid Hasan, Yendrembam K. Devi, Naveena Nazim, Ammar AL-Farga, Kangjam Bumpy, I Yimjenjang Longkumer, Dev Karan Bairwa, Syed Naseem Zaffar G, Rizwan Rashid
| Erscheint lt. Verlag | 31.3.2025 |
|---|---|
| Reihe/Serie | Food Analysis & Properties |
| Zusatzinfo | 61 Tables, black and white; 90 Line drawings, black and white; 4 Halftones, black and white; 94 Illustrations, black and white |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 178 x 254 mm |
| Themenwelt | Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 1-032-59899-9 / 1032598999 |
| ISBN-13 | 978-1-032-59899-4 / 9781032598994 |
| Zustand | Neuware |
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