Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Functionality of Food Phytochemicals

Functionality of Food Phytochemicals

Johns, Timothy
Romeo, John T.

Paperback

Series: Recent Advances in Phytochemistry, Book 31

Botany & HorticultureChemistryGeneral Gardening

ISBN10: 1461377145
ISBN13: 9781461377146
Publisher: Springer Nature
Published: Oct 14 2012
Pages: 273
Weight: 0.85
Height: 0.60 Width: 6.00 Depth: 9.00
Language: English
Phytochemists are aware that their focus of interest is receiving attention from a wider segment of society and from a greater diversity of disciplines within the scientific community than ever before. Nonetheless, they were bemused to learn three years ago that until recently scientists didn't even know phytochemi- cals existed (Newsweek, April 24, 1994). Changing public perception of the positive contributions of phytochemicals to human well-being has foundations in scientific advances. With popular reports emphasizing the important implica- tions of phytochemicals in the daily lives of people, there is a pressing need for those working in this area to explain their diverse scientific activities to the public. Chemicals from plant foods are linked through epidemiological and ex- perimental studies with reduced incidence of chronic degenerative diseases. Phytomedicines, standardized according to particular constituents, are making increasing contributions to health care. Naturally occurring constituents of plants are recognized as fundamental to the appeal, quality, and marketability of food products. In light of such developments, perceptions by phytochemists of their own discipline and its applications are expanding. Until recently, food phyto- chemistry largely implied food toxicants. Food plants were familiar, but seldom the source of novel economically important compounds. Increasingly sophisti- cated methods of analysis, however, have opened new opportunities for under- standing the nature and functions offood constituents, and for manipulating them to improve the quality, acceptability, and value of food products.

Also in

General Gardening

View All