Functionality of Food Phytochemicals

  • Timothy Johns
  • John T. Romeo

Part of the Recent Advances in Phytochemistry book series (RAPT, volume 31)

Table of contents

  1. Front Matter
    Pages i-ix
  2. Eric Block, Elizabeth M. Calvey, Charles W. Gillies, Jennifer Z. Gillies, Peter Uden
    Pages 1-30
  3. Antonio Montanari, Wilbur Widmer, Steven Nagy
    Pages 31-52
  4. Bozidar Stavric
    Pages 53-87
  5. Angela Sotelo
    Pages 89-111
  6. Hector E. Flores, Tere Flores
    Pages 113-132
  7. Susan E. Ebeler
    Pages 155-178
  8. J. Crouzet
    Pages 179-200
  9. François Cormier
    Pages 201-222
  10. Toni Voelker
    Pages 223-236
  11. Back Matter
    Pages 263-273

About this book

Introduction

Phytochemists are aware that their focus of interest is receiving attention from a wider segment of society and from a greater diversity of disciplines within the scientific community than ever before. Nonetheless, they were bemused to learn three years ago that "until recently scientists didn't even know phytochemi­ cals existed" (Newsweek, April 24, 1994). Changing public perception of the positive contributions of phytochemicals to human well-being has foundations in scientific advances. With popular reports emphasizing the important implica­ tions of phytochemicals in the daily lives of people, there is a pressing need for those working in this area to explain their diverse scientific activities to the public. Chemicals from plant foods are linked through epidemiological and ex­ perimental studies with reduced incidence of chronic degenerative diseases. Phytomedicines, standardized according to particular constituents, are making increasing contributions to health care. Naturally occurring constituents of plants are recognized as fundamental to the appeal, quality, and marketability of food products. In light of such developments, perceptions by phytochemists of their own discipline and its applications are expanding. Until recently, food phyto­ chemistry largely implied food toxicants. Food plants were familiar, but seldom the source of novel economically important compounds. Increasingly sophisti­ cated methods of analysis, however, have opened new opportunities for under­ standing the nature and functions offood constituents, and for manipulating them to improve the quality, acceptability, and value of food products.

Keywords

biochemistry biology cell culture chemistry development plant plants

Editors and affiliations

  • Timothy Johns
    • 1
  • John T. Romeo
    • 2
  1. 1.McGill UniversityQuebecCanada
  2. 2.University of South FloridaTampaUSA

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4615-5919-1
  • Copyright Information Plenum Press, New York 1997
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4613-7714-6
  • Online ISBN 978-1-4615-5919-1
  • About this book