Provides comprehensive and authoritative information on bioactive molecules in food

Offers detailed case studies of functional food, relevant to students, researchers and industrial professionals

Summarises analytical methods for bioactive molecules analysis

Presents phytochemistry, biotechnology and bioactivity in one place

Autorentext
Professor Dr. Jean-Michel Merillon received his M.Pharma. (1979) and Ph.D. (1984) from the University of Tours, France. He joined the University of Tours as assistant professor in 1981, became associate professor in 1987. In 1993 he moved to the faculty of Pharmacy, University of Bordeaux, France, accepting a position as full professor. He has been the director of the research group on biologically active plant substances for over 15 years, at the Institute of Vine and Wine Sciences (University of Bordeaux, France), which comprises 25 scientists and research students. The group has been working on phenolic compounds from vine and wine for many years, mainly complex stilbenes and their involvement in health. He is involved in developing teaching on plant biology, natural bioactive compounds and biotechnology. Prof. Mérillon has published more than 160 research papers in internationally recognized journals, and has coedited books and reference works on secondary metabolites and biotechnology. In 2004, he founded the technology transfer unit Polyphenols Biotech, providing support for R&D programs for SMEs and major groups from the cosmetic, pharmaceutical, agricultural and health-nutrition sectors. He is currently the manager of this unit.
Professor Dr. Kishan Gopal Ramawat is former professor and head of the Botany Department, M.L. Sukhadia University, Udaipur, India, and has a long-standing research experience. He received his Ph.D. in Plant Biotechnology in 1978 from the University of Jodhpur, India, and afterward joined the university as a faculty member. In 1991, he moved to the M.L. Sukhadia University in Udaipur as associate professor and became professor in 2001. He served as the head of the Department of Botany (20012004, 20102012), was in charge of the Department of Biotechnology (20032004), was a member of the task force on medicinal and aromatic plants of the Department of Biotechnology, Government of India, New Delhi (20022005), and coordinated UGC-DRS and DST-FIST programs (20022012). Professor Ramawat had done his postdoctoral studies at the University of Tours, France, from 1983 to 1985 and later returned to Tours as visiting professor (1991). He also visited the University of Bordeaux 2, France, several times as visiting professor (1995, 1999, 2003, 2006, 2010) and, in 2005, in Poland in an academic exchange program (2005). Through these visits in France, Prof. Ramawat and Prof. Mérillon established a strong connection, which has resulted in productive collaborations and several book and reference work publications. Professor Ramawat has published more than 170 well-cited peer-reviewed papers and articles and edited several books and reference works on topics such as the biotechnology of medicinal plants, secondary metabolites, bioactive molecules, herbal drugs, and many other topics. His research was funded by several funding agencies. In his research group, Prof. Ramawat has superviseddoctoral thesis of 25 students. He is an active member of several academic bodies, associations, and editorial boards of journals. Botany Department, M.L. Sukhadia University, Udaipur, India.

Inhalt
Eating and aging.- Antioxidant activity of food constituents.- Health-promoting components of fruits and vegetables.- the Healthy Eating Index.- Banana source of bioactive compounds and human health.- Chemistry and Pharmacology of Citrus sinensis.- Functional Foods, Nutraceuticals, and Health.- Diet and Cancer : epidemiological studies and chemoprevention by dietary phytochemicals.- Fruit and vegetable consumption and cardiovascular disease risks.- Intake of Mediterranean foods.- Can rapeseed oil replace olive oil as part of a Mediterranean-style diet?.- Role of omega-3 fatty acids and olive oil polyphenols.- Mediterranean diet and cancer risk.- The French Paradox.- Moderate wine consumption and health.- Dairy products and the French paradox.- Plant proteins from legumes.- Nutritional and Phytochemical Content of High-Protein Crop.- Phytochemistry of Beans/pulses (mung, French bean, Faba, cowpea, lentil, chickpea).- Pea proteins: chemistry, technology of production,and utilization.- Plant protein for food: opportunities and bottlenecks.- Phytochemical composition and bioactivities of lupin.- Design of Foods with bioactive Lipids for Improved Health.- Rapeseed, sunflower meal nutraceuticals.- Sunflower protein for -tocopherol.- Two Faces of Vitamin E in the Lung.- Tocopherol/antioxidant/edible plants.- Inulin-type fructans application in gluten-free products.- Nutritional Profile of Gluten-Free Cereals and Pseudocereals.- Wheat Cultivars : Phytochemical Profile and Nutraceutical Value.- Quinoa (Chenopodium quinoa W.) and amaranth (Amaranthus caudatus L.).- Chemical composition, antioxidant capacity, and sensory quality of dried jujube fruits.- Analysis and characterisation of phytochemicals in mulberry (Morus alba L.).- Nutritional composition, physiological functions and processing of lotus (Nelumbo nucifera Gaertn.) seeds.- Hibiscus sabdariffa (Roselle) Extracts and Wine: Phytochemical Profile, Physicochemical Properties,and Carbohydrase Inhibition.- Vegetarians and vegans diet and its effects.- Low- and High-protein diet and metabolic regulation.- Nutritional value of rapeseed proteins and prevention of metabolic syndrome.- Production of Omega-3 Fatty Acids.- Metabolism and functional effects of plant-derived Omega-3 fatty acids in humans.- Omega-3 fatty acids and vegetarian diets.- Composition of virgin olive oil.- Olive Oil Polyphenols cholesterol management/chemopreventive, pharmacol.- Olive oil phenolic compounds affect the release of aroma compounds.- Omega-3 Fatty Acids EPA and DHA: Health Benefits.- Composition of rapeseed oils (fatty acids, tocopherols).- Comparable health benefits of rapeseed and olive oils.- Natural estrogenic substances Origins and Effects.- Carotenoids, vitamin C, tocopherols, and retinol and cancer/carcinogenesis.- Triacylglycerols, fatty acids and tocopherols in hazelnut /nuts.- Lipid derivatives from avocado (Persea americana) pulp and biological activities.- Linseed/sunflower: a valuable feedstuff for meat production/ruminant.- Canola Oil in lactating dairy cow diets.- Total dietary fiber intakes / whole grain consumption/ biological effects.- Novel trends in development of dietary fiber rich meat products.- Whole grains fibre: metabolomics.- Cereal grain fructans.- Dietary fiber structures and their potential effect on the gut microbiota.- Evolution of biosynthetic pathways for vitamin c in plants.- In vitro bioaccessibility of carotenoids, flavonoids, and vitamin c from differently processed oranges and orange juices.- Polyphenols, vitamin c and antioxidant activity in wines.- Plants probiotics as a tool to produce highly functional fruits.- Carotenoids in food/pulses.- Vitamin and carotenoid concentrations of food products.- Natural food pigments and colorants.- Carotenoids from fruits and vegetables: Chemistry, analysis, occurrence, bioavailability and biological activities.- Carotenoids and health- pharmacology.- Metabolic engineering for the microbial production of carotenoids.- Protective effect of anthocyanins and xanthophylls.- Carotenoid oxidation products as stress signals in plants.- Chemical composition, functional properties and processing of carrot.- Carrots, tomatoes and cocoa: Research on dietary antioxidants.- Astaxanthin.- Purple-fleshed sweet potato.- Chemistry and biological properties of berries: straw-, rasp-, black-, blackcurrant, plum.- Polyphenols and Health.- Antioxidant properties of seaweed polyphenol.- Nutrigenomic…