Handbook of analysis of active compounds in functional foods

Functional foods offer specific benefits that enhance life and promote longevity, and the active compounds responsible for these favorable effects can be analyzed through a range of techniques. Handbook of Analysis of Active Compounds in Functional Foods presents a full overview of the analytical tools available for the analysis of active ingredients in these products. Nearly 100 experts from all over the world explore an array of methodologies for investigating and evaluating various substances, including: Amino acids, peptides, and proteins, along with glutamine, taurine, glutathione, carnitine, and creatine Water- and fat-soluble vitamins and probiotics Terpenes, including hydrocarbon carotenoids and oxycarotenoids (xanthophylls) Phenolic compounds such as flavonoids, flavan-3-ols, proanthocyanidins, stilbenes, resveratrol, anthocynanins, isoflavones, tannins, ellagic acid, and chlorogenic acids Fibers and polysaccharides, including chitosan, insoluble dietary fiber, fructans, inulin, pectin, and cyclodextrins Phytoestrogens and hormones, with chapters on anise oil and melatonin Tetrapyrroles, minerals, and trace elements Lipid compounds, with discussions of omega 3 and 6 fatty acids, conjugated linoleic acids, lecithin, sterols, stanols, lipoic acid, and alliin Sweeteners, salt replacers, and taste-modifying compounds Each chapter describes the specific compound and its benefits, surveys the range of analytic techniques available, and provides ample references to facilitate further study. The book follows a convenient format with well-organized chapters, allowing readers to quickly hone in on specific topics of interest. This comprehensive reference provides a complete survey of the most cutting-edge analytical techniques available for researchers, industry professionals, and regulators.

Amino Acids, Peptides, and Proteins. Essential Amino Acids. Glutamine and Taurine. Bioactive Peptides. Analysis of Bioactive Peptides and Proteins. Vitamins. Vitamin K. Methods for the Simultaneous Quantitative Analysis of Water-Soluble Vitamins in Food Products. Tocopherols, Tocotrienols, and Their Bioactive Analogs. Vitamin D. Terpenes. Hydrocarbon Carotenoids. Oxycarotenoids (Xanthophylls). Phenolic Compounds. Flavonoids: Flavonols, Flavones, and Flavanones. Flavan-Ols and Proanthocyanidins. Stilbenes and Resveratrol. Flavonoids: Anthocyanins. Isoflavones. Hydrolyzable Tannins: Gallotannins Ellagitannins, and Ellagic Acid. Analysis of Chlorogenic Acids and Other Hydroxycinnamates in Food, Plants, and Pharmacokinetic Studies. Fibers and Polysaccharides. Analytical Methodologies of Chitosan in Functional Foods. Insoluble Dietary Fiber. Fructans Including Inulin. Pectin Extraction, Gelation, and Sources. Cyclodextrins. Probiotics. The Selection and Evaluation of Probiotics. Phytoestrogens and Hormones. Anise Oil. Occurrence and Analysis of Melatonin in Food Plants. Tetrapyrroles and Alkaloids. Chlorophylls, Chlorophyll-Related Molecules, and Open-Chain Tetrapyrroles. Minerals and Trace Elements. Minerals Lipid Compounds. Omega and Omega Fatty Acids. Conjugated Linoleic Acid. Lecithin. Sterols. Stanols. Analytical Methods for the Determination of a-Lipoic Acid, Dihydrolipoic Acid, and Lipoyllysine in Dietary Supplements and Foodstuffs. Sweeteners. Methods of Analysis of Acesulfame-K and Aspartame. Methods of Analysis of Saccharin. Salt Replacers and Taste Modifying Compounds. Sodium Replacers. Index.