Phytochemicals in Food and Health: Perspectives for Research and Technological Development

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