Functional Compounds and Foods of Plant Origin (Hardcover, 1)

PART I: NUTRACEUTICAL POTENTIAL OF PLANT-BASED FUNCTIONAL COMPOUNDS AND FOODS 1. Phytochemicals: The Functional Food Ingredients and Their Health Benefits 2. Millets as Functional Food 3. Spices, Herbs, and Aromatic Plants: Excellent Functional Food Incorporations 4. Cereal and Millet-Based Traditional and Novel Foods 5. Nutraceuticals and Bioactives in Fermented Fruit Beverages 6. Fermented Foods: The Mine of Functional Compounds PART II: FRUIT- AND VEGETABLE-BASED FUNCTIONAL FOODS 7. Colored Vegetables: Futuristic Approach for Developing High-Value Crops 8. Plant-Based Milk as a Potential Health Beverage 9. Micro-Green: A Concentrated Source of Nutritional Bioactives 10. Carrots and Carrot Products: A Superb Functional Food 11. Nutritional Profile, Bioactives, and Health Benefits of Quinoa 12. Edible Mushrooms as Potential Functional Food Mediators 13. Functional Food Products of Dragon Fruit: An Insight PART III: NUTRACEUTICALS FOR DISEASE MANAGEMENT 14. Emergence of Curcumin as a Disease Management Food Ingredient 15. Food Polyphenolics for the Management of Diabetes 16. Plant-Based Foods for Management of Cancer