Titlebook: Analytical Methods in the Determination of Bioactive Compounds and Elements in Food; Magdalena Jeszka-Skowron,Agnieszka Zgo?a-Grze?kowi Bo

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Carotenoids as Food Products Components and Health Promoting Agents,ed, as well as the growing interest of food designers in the development of functional food products and dietary supplements. The final section covers briefly the current analytical techniques and methodologies used in the analysis of carotenoids in foods and human samples.

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Application of Liquid Chromatography for the Analysis of Flavonoids in Food: An Overview,in, they are delivered to the human body..The chapter focuses on discussing the various modes of liquid chromatography used in the analysis of flavonoids in the food of plant origin. The most commonly used reversed-phase chromatography (RP-HPLC) has been compared with quite new hydrophilic interacti

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Phenolic Compounds in Coffee and Tea Beverages,benes, lignans, and coumarins. These compounds possess not only high antioxidant activity but also many other bioactive properties, with anticancer activity as well. Very important sources of phenolic compounds in the human diet are coffee brew and tea leaves infusion. In this chapter, modern high p

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Methylxanthines in Food Products,re of methylxanthines, their potential in nutrition, and a broad spectrum of biological functions for pharmacological applications. The content of methylxanthines in food and their bioavailability are also discussed, as well as growing applications in functional food products and dietary supplements

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Carotenoids as Food Products Components and Health Promoting Agents,re, potential in nutrition, and a broad spectrum of biological functions for health benefits and therapeutic applications. The properties of lycopene β-carotene, astaxanthin, lutein, and zeaxanthin are discussed in detail. The content of carotenoids in food and their bioavailability are also discuss

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,Cyclitols?– Determination in Food and Bioactivity in the Human Organism,ically derived from glucose, and occur in all living cells. They form a group of biologically active compounds and participate in many cellular processes such as: membrane biogenesis, signal transduction, ion channel physiology, osmoregulation, antioxidation, and others. The methods for the separati

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,Capsaicinoids?– Properties and Mechanisms of Pro-health Action,he . genus, only 5 of them are domesticated: . and .. The compounds which give a spicy taste in . fruit are capsaicinoids, which mainly include capsaicin (69%), dihydrocapsaicin (22%), as well as nordihydrocapsaicin (7%), homocapsaicin (1%), and homodihydrocapsaicin (1%). There is a direct correlati

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Dietary Indoleamines: Bioavailability and Human Health,In the last decade of investigations, these molecules have been found in various edible plants and processed foods. Melatonin has been reported in edible fruits (grape, banana, strawberries, apple, pineapple, Kiwi fruit, tart cherries, etc.), vegetables (tomato, pepper, mushroom, cabbage, cauliflowe