The market of nutraceuticals, functional foods, and food supplements is a growing field due to consumer concerns and awareness of health. However, the quality of the products in the field is not well controlled. Quality Management of nutraceuticals examines the chemical and biological quality management of nutaceuticals. The volume is divided into three sections. The first provides and overview on the topic and reviews several important classes of nutraceutical
compounds, flavonoids, anthocyanins, and marine nutraceuticals. Examples of the chemical analysis of several nutraceutical products on the market such as goldenseal, saw palmetto, green tea, cocoa, and black cohosh are discussed in the second section of the volume. The final section gives the
bioactivity of several nutraceutical products such as ginger and gum guggul.
Reihe
Sprache
Verlagsort
Verlagsgruppe
Oxford University Press Inc
Zielgruppe
Illustrationen
120 line illus, & 1 halftone
Maße
Höhe: 235 mm
Breite: 158 mm
Dicke: 20 mm
Gewicht
ISBN-13
978-0-8412-3773-5 (9780841237735)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Preface ; PART 1: INTRODUCTION AND OVERVIEW ; 1. Quality Management of Nutraceuticals: Intelligent Product-Delivery Systems and Safety through Traceability ; 2. The 6STM Quality Management of Nutraceuticals: An Operating Principle at Pharmanex ; 3. Analysis of Flavonoids in Botanicals: A Review ; 4. Analysis of Anthocyanins in Nutraceuticals ; 5. Role of Marker Compounds of Herbs and Their Bioavailability in Quality, Efficacy, and Safety of Products ; 6. Quality Management of Marine Nutraceuticals ; PART 2: ANALYSIS OF A SPECIFIC NUTRACEUTICAL ; 7. Species Identification of Black Cohosh by LC-MS for Quality Control ; 8. Modern Analytical Approaches in Quality Control of Black Cohosh ; 9. Systematic Investigation on Quality Management of Saw Palmetto Products ; 10. Chemical Components in Noni Fruits and Leaves (Morinda citrifolia L.) ; 11. Analysis and Standardization of Cranberry Products ; 12. Extraction of Antioxidants from Grape Seeds Employing Pressurized Fluids ; 13. Analysis of Polyphenol Constituents in Cocoa and Chocolate ; 14. A Quantitative HPLC Method for the Quality Assurance of Goldenseal Products in the US market ; 15. Analytical Methods for the Active Components in Tea Products ; PART 3: BIOACTIVITY OF NUTRACEUTICALS ; 16. Antioxidants in Ginger Family ; 17. Dietary Phytoestrogens: Safety, Nutritional Quality and Health Considerations ; 18. Effect of Aqueous Extract from Lepidium meyenii on Mouse Behavior in Forced Swimming Test ; 19. Bioactive Homoisoflavones from Vietnamese Coriander or Pak Pai (Polygonatum odoratum) ; 20. Analysis of Bioactive Ferulates from Gum Guggul (Commiphora wightii) ; 21. Antioxidant Activity of Flavanols and Flavonoid Glycosides in Oolong Tea
