Phytochemicals in Food and Health

This volume brings together information on the available and newly emerging technologies related to using plant compounds that have a beneficial role in food production. It is divided into sections focusing on phytochemistry of cereals and legumes, phytochemistry of medicinal plants, and technological advances in phytochemical study. Topics include

• the role of anti-nutritional substances of legumes in human health and on the elimination of such through technological processing
• sorghum phytochemicals and their processing and use in the development of food products
• production of nutraceuticals and functional foods of pharmaceutical importance
• T. cordifolia in the development of its therapeutic use in the food, health, and pharmacology industries
• polyphenolic compounds of plants, including their biosynthesis process, their classification, function, and role as bioactive compounds
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