Plant-Based Functional Foods and Phytochemicals

This book explores the therapeutic health benefits of phytochemicals from plants, detailing the extraction of bioactive molecules, their nutritional significance, and their role in preventing and treating various diseases.

Plant-Based Functional Foods and Phytochemicals: From Traditional Knowledge to Present Innovation explores the significant health benefits associated with phytochemicals derived from plants. It emphasizes the therapeutic potential of these bioactive compounds and their crucial role in enhancing human health. The book delves into the process of isolating these molecules from various plant sources, highlighting their importance in both traditional practices and modern applications.

The text further examines the unique characteristics and diverse uses of different plant-based foods, detailing their distribution and nutritional significance. It also addresses the bioactivities of these foods and offers insights into future trends in the field. The discussion extends to functional foods, which not only provide essential nutrition but also possess the potential to positively impact health and address various medical conditions, including metabolic disorders like diabetes, cancer, and chronic inflammation.

Additionally, the volume covers the extraction methods for obtaining bioactive molecules from plants, comparing conventional and contemporary techniques. It provides a comprehensive overview of the biochemistry and structural composition of these compounds, as well as their potential biological activities. Overall, this book serves as a valuable resource for understanding the intersection of traditional knowledge and modern innovation in the realm of plant-based functional foods and their contributions to health and wellness.