Phytochemicals in Food and Health

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 processingsorghum phytochemicals and their processing and use in the development of food productsproduction of nutraceuticals and functional foods of pharmaceutical importance T. cordifolia in the development of its therapeutic use in the food, health, and pharmacology industriespolyphenolic compounds of plants, including their biosynthesis process, their classification, function, and role as bioactive compounds