Plant-Based Functional Foods and Phytochemicals: From Traditional Knowledge to Present Innovation (Hardcover)

Part 1: Plant-Based Functional Foods 1. Soybean-Based Functional Foods through Microbial Fermentation: Processing and Biological Activities Arijit Nath et al. 2. Honey-Based Polyphenols: Extraction, Quantification, Bioavailability, and Biological Activities Csilla Benedek et al. 3. Tropical Herbs and Spices as Functional Foods with Antidiabetic Activities Arnia Sari Mukaromah and Fitria Susilowati Part 2: Role of Phytochemicals In Traditional Ethnomedicines 4. Value-Added Products with Bioactive Compounds from Fruit Wastes Ranjay Kumar Thakur et al. 5. Identification of Botanical and Geographical Origins of Honey-Based on Polyphenols Zsanett Bodor et al. 6. Preparation and Health Benefits of Rice Beverages from Ethnomedicinal Plants: Case Study in North-East of India Vedant Vikrom Borah, Mahua Gupta Choudhury, and Probin Phanjom Part 3: Biological Activities of Plant-Based Phytochemicals 7. Natural Phytobioactives: Let’s Eat Smart! Manisha Guha, Nilanjan Das, and Xavier Savarimuthu 8. Role of Dietary Phytochemicals in Amelioration of Arsenic-Induced Cancer: An Emerging Elixir? Nilanjan Das, Manisha Guha, and Xavier Savarimuthu Part 4: Plant-Based Phytochemicals: Extraction, Isolation, And Healthcare 9. Plant Secondary Metabolites: Commercial Extraction, Purification, and Health Benefits Tsega Y. Melesse, Tesfaye F. Bedane, and Francesco Donsi 10. Bioactive Compounds from In-Vitro Culture of Swertia chirayita (Roxb. Ex Flem.) Karsten: Identification and Quantification Rituparna Kundu Chaudhuri and Dipankar Chakraborti