Plant Food Phytochemicals and Bioactive Compounds in Nutrition and Health

Dr. John O. Onuh holds a PhD in Human Nutritional Sciences from the University of Manitoba in Winnipeg, Canada and an MSc and BSc in Food Science and Technology from the University of Agriculture, Makurdi, Nigeria. He is a Research-Extension Assistant Professor at Tuskegee University, Tuskegee, Alabama. Dr. Onuh has extensive experience in teaching and research across several countries including Nigeria, United States, and Canada. He has published widely and presented at several international fora. His research focus is on food bioactive compounds and their application in the management and treatment of metabolic disorders, hypertension, CVD, oxidative stress, obesity, diabetes and associated chronic diseases, especially in under-represented communities. He is also interested in metabolomics approaches to provide information on possible biomarkers and potential mechanisms of action of these compounds. He is member of the Institute of Food Technologist (IFT), American Society of Nutrition (ASN), American Hearts Association (AHA) and Nigerian Institute of Food Science and Technology (NIFST). Dr. Yashwant Pathak completed Ph.D. in Pharmaceutical Technology from Nagpur University, India and EMBA & MS in Conflict Management from Sullivan University. He is Professor and Associate Dean for Faculty Affairs at College of Pharmacy, University of South Florida. Tampa, Florida. With extensive experience in academia as well as industry, he has more than 200 research publications, including research papers, chapters and reviews, and 2 patent and 2 patent application, 32 edited books published, including 12 books in Nanotechnology and 10 in Nutraceuticals and drug delivery systems. He has several books in cultural studies and conflict management. He has received several National and International awards. Dr Yashwant Pathak is also an Adjunct Professor at Faculty of Pharmacy, Airlangga University, Surabaya, Indonesia.

Foreword. Preface. Acknowledgment. List of Contributors. Introduction to food bioactive phytochemicals. Food sources of bioactive phytochemicals. Bioactivities of phytochemicals in nutrition and health. Extraction, purification, analysis, and identification techniques of bioactive phytochemicals. Production, stability, and industrial commercialization of bioactive phytochemicals. Absorption, bioavailability, bioaccessibility, metabolism and excretion of bioactive food phytochemical. Phytochemicals as Potential Functional Foods and Nutraceutical Ingredients. Berries and Their Promising Potential Health Benefits. Free Radicals and Antioxidant Quenching Properties of Plant Phytochemicals in the Management of Oxidative Stress. The Protective Role of Phytochemicals in Cardiovascular Disease. Anticancer Potentials of Food Phytochemicals. Antidiabetic Activity of Food Phytochemicals. Potentials of Food Phytochemicals in the Treatment and Management of Obesity. Anti- Inflammatory Properties of Food Phytochemicals. Neurodegenerative disease protective functions of food phytochemicals. Immune Modulatory Activity of Food Phytochemicals. Bioactive phytochemicals in the development of alternative medicine. Food- Derived Bioactive Components and Health Claims: The Role of Regulatory Agencies. Bioactive phytochemicals and the human gut microbiome and health. Use of Bioactive phytochemicals in human trials – current status. Bioactive phytochemicals in personalized nutrition and health. Index.