1. Beneficial Health Effects and Drawbacks of Antinutrients and Phytochemicals in Foods: An Overview ; 2. Protease and *a-Amylase Inhibitors of Higher Plants ; 3. Plant Lectins: Properties, Nutritional Significance, and Function ; 4. Antinutritional and Allergenic Proteins ; 5. Potato Polyphenols: Role in the Plant and in the Diet ; 6. Potato Glycoalkaloids: Chemical, Analytical, and Biochemical Perspectives ; 7. Biological Activities of Potato Glycoalkaloids ; 8. *a-Galactosides of Sucrose in Foods: Composition, Flatulence-Causing Effects, and Removal ; 9. Glucosinolates in Brassica Oilseeds: Processing Effects and Extraction ; 10. Cyanogenic Glycosides of Flaxseeds ; 11. Nutritional Implications of Canola Condensed Tannins ; 12. Methods for Determination of Condensed and Hydrolyzable Tannins ; 13. Lawsone: Phenolic of Henna and Its Potential Use in Protein-Rich Foods and Staining ; 14. Anticarcinogenic Activities of Polyphenols in Foods and Herbs ; 15. Chemiluminescence of Catechins and Soybean Saponins in the Presence of Active Oxygen Species ; 16. Phytoestrogens and Lignans: Effects on Reproduction and Chronic Disease ; 17. Interactions and Biological Effects of Phytic Acid ; 18. Anticarcinogenic Effects of Saponins and Phytosterols
