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Bioactive Compounds Identification and Characterization of Their Food & Pharmacological | Santana D O M | 1st Edition | Taylor & Francis (English Medium)
|
| 25287-25287 |
The book "Bioactive Compounds: Identification and Characterization of Their Food & Pharmacological" by Santana D O M is a comprehensive guide for researchers, students, and professionals in the fields of food science and pharmacology. This 1st edition book published by Taylor & Francis provides an in-depth exploration of bioactive compounds found in various foods and their potential pharmacological applications. The book begins with an introduction to bioactive compounds, explaining their importance in promoting health and preventing diseases. It then delves into the methods used for identifying and characterizing these compounds, including chromatography, spectroscopy, and mass spectrometry. The author also discusses the bioavailability and bioactivity of these compounds, highlighting their potential benefits for human health. One of the key features of this book is its focus on the relationship between bioactive compounds and food. The author explores how these compounds are naturally present in foods such as fruits, vegetables, nuts, seeds, herbs, and spices. Readers will learn about the role of bioactive compounds in enhancing the nutritional value of foods and improving overall health. In addition to discussing bioactive compounds in food, the book also covers their pharmacological properties. Readers will gain insights into how these compounds can be used as natural remedies for various health conditions, including inflammation, cancer, cardiovascular disease, diabetes, and neurodegenerative disorders. The author provides examples of studies that have demonstrated the therapeutic potential of bioactive compounds in treating these diseases. Overall, "Bioactive Compounds: Identification and Characterization of Their Food & Pharmacological" is a valuable resource for anyone interested in learning more about the role of bioactive compounds in promoting health and preventing diseases. With its comprehensive coverage of identification methods, food sources, pharmacological properties, and potential health benefits, this book is sure to be a valuable addition to any library or research collection.
The book Bioactive Compounds Identification and Characterization of Their Food and Pharmacological Potential by Santana D O M is a comprehensive and research-focused resource that explores the growing field of bioactive compounds and their significance in food science and pharmacology. Published in 2025 by Taylor & Francis Group, this first edition serves as a valuable reference for researchers, academicians, and professionals working in food technology, nutrition, biochemistry, and pharmaceutical sciences.
Bioactive compounds are naturally occurring chemical substances found in foods, plants, and other biological sources that have actions in the body leading to health benefits. This book provides an in-depth understanding of the identification, extraction, and characterization techniques used to study these compounds. It also highlights their functional roles in disease prevention, health promotion, and therapeutic applications.
The content is structured to guide readers from fundamental concepts to advanced analytical techniques. It covers modern tools and methodologies used in identifying bioactive substances, including chromatography, spectroscopy, and molecular biology approaches. In addition, the book discusses the relationship between bioactive compounds and human health, focusing on their antioxidant, anti-inflammatory, antimicrobial, and anticancer properties.
One of the key strengths of this book is its interdisciplinary approach. It bridges the gap between food science and pharmacology, making it highly relevant for developing functional foods and nutraceuticals. The author also emphasizes current research trends, regulatory considerations, and future prospects in the utilization of bioactive compounds in the food and pharmaceutical industries.
With 440 pages of well-structured content, this hardbound edition ensures durability and long-term usability. The language is clear and academic, making it suitable for postgraduate students, researchers, and professionals seeking detailed knowledge in this domain.
Whether you are involved in academic research or industry applications, this book provides essential insights into the potential of bioactive compounds and their role in improving human health and wellbeing.
| SKU / BOOK Code: | BIO-COMP-2025-SDOM-HB |
| Publisher: | Taylor & Francis Group |
| Author: | Santana D O M |
| Binding Type: | Hardcover |
| No. of Pages: | 440 |
| ISBN-10: | NA |
| ISBN-13: | NA |
| Edition: | 1st |
| Language: | English Medium |
| Publish Year: | 2026-01 |
| Weight (g): | 450 |
| Product Condition: | New |
| Reading Age: | Above 18 Years |
| Country of Origin: | India |
| Genre: | Medical Books |
| Manufacturer: | Taylor & Francis Group |
| Importer: | Taylor & Francis Group |
| Packer: | Fullfilled by Supplier |
The book "Bioactive Compounds: Identification and Characterization of Their Food & Pharmacological" by Santana D O M is a comprehensive guide for researchers, students, and professionals in the fields of food science and pharmacology. This 1st edition book published by Taylor & Francis provides an in-depth exploration of bioactive compounds found in various foods and their potential pharmacological applications. The book begins with an introduction to bioactive compounds, explaining their importance in promoting health and preventing diseases. It then delves into the methods used for identifying and characterizing these compounds, including chromatography, spectroscopy, and mass spectrometry. The author also discusses the bioavailability and bioactivity of these compounds, highlighting their potential benefits for human health. One of the key features of this book is its focus on the relationship between bioactive compounds and food. The author explores how these compounds are naturally present in foods such as fruits, vegetables, nuts, seeds, herbs, and spices. Readers will learn about the role of bioactive compounds in enhancing the nutritional value of foods and improving overall health. In addition to discussing bioactive compounds in food, the book also covers their pharmacological properties. Readers will gain insights into how these compounds can be used as natural remedies for various health conditions, including inflammation, cancer, cardiovascular disease, diabetes, and neurodegenerative disorders. The author provides examples of studies that have demonstrated the therapeutic potential of bioactive compounds in treating these diseases. Overall, "Bioactive Compounds: Identification and Characterization of Their Food & Pharmacological" is a valuable resource for anyone interested in learning more about the role of bioactive compounds in promoting health and preventing diseases. With its comprehensive coverage of identification methods, food sources, pharmacological properties, and potential health benefits, this book is sure to be a valuable addition to any library or research collection.
The book Bioactive Compounds Identification and Characterization of Their Food and Pharmacological Potential by Santana D O M is a comprehensive and research-focused resource that explores the growing field of bioactive compounds and their significance in food science and pharmacology. Published in 2025 by Taylor & Francis Group, this first edition serves as a valuable reference for researchers, academicians, and professionals working in food technology, nutrition, biochemistry, and pharmaceutical sciences.
Bioactive compounds are naturally occurring chemical substances found in foods, plants, and other biological sources that have actions in the body leading to health benefits. This book provides an in-depth understanding of the identification, extraction, and characterization techniques used to study these compounds. It also highlights their functional roles in disease prevention, health promotion, and therapeutic applications.
The content is structured to guide readers from fundamental concepts to advanced analytical techniques. It covers modern tools and methodologies used in identifying bioactive substances, including chromatography, spectroscopy, and molecular biology approaches. In addition, the book discusses the relationship between bioactive compounds and human health, focusing on their antioxidant, anti-inflammatory, antimicrobial, and anticancer properties.
One of the key strengths of this book is its interdisciplinary approach. It bridges the gap between food science and pharmacology, making it highly relevant for developing functional foods and nutraceuticals. The author also emphasizes current research trends, regulatory considerations, and future prospects in the utilization of bioactive compounds in the food and pharmaceutical industries.
With 440 pages of well-structured content, this hardbound edition ensures durability and long-term usability. The language is clear and academic, making it suitable for postgraduate students, researchers, and professionals seeking detailed knowledge in this domain.
Whether you are involved in academic research or industry applications, this book provides essential insights into the potential of bioactive compounds and their role in improving human health and wellbeing.
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