Functional foods and nutraceuticals encompasses a wide variety of topics ranging
from foods with positive health attributes to even dietary supplements. The analysis
of this diverse category can create its own set of challenges since sometimes it is not
known what is the active agent. Hence an analyst looks for a marker compound, but
the compound of interest might occur at an extremely low level requiring alternative
detection methods to be developed or the matrix could offer unique opportunities to
the analysts. The first edition of this book addressed some of these issues with its
focus on differing classes of compounds based on their biological significance such
as vitamins and carbohydrates. Since the first edition, the area has continued to
evolve with many of the topics that play important roles and these topics are included
in this revision. For example, antioxidants are increasingly in the news with not only
the scientific community interested but also the general public. This interest by all
parties is reflected in this book with three chapters included on polyphenolic compounds.
As with all chapters in this second edition, international experts have contributed
their time and energies to provide the readers of this volume with timely and
accurate information. Although chapters have been added on polyphenolic compounds,
the majority of the remaining chapters have been revised to include updated
information and references. Furthermore, those topics that were not revised have been
thoroughly reviewed to ensure information is appropriate with over 85% of the volume
being new or containing revised information. Those involved in this second edition
feel that it makes a useful contribution to the literature on methods of analysis of
functional foods and nutraceuticals.
In the quest for accurate and efficient analysis of the diverse area encompassed by functional foods and nutraceuticals, analysts encounter unique challenges. Uncertainty over which compound is responsible for a particular health benefit forces analysts to look for marker compounds, sometimes at extremely low levels, and sometimes as part of a matrix possessing its own individual obstacles. Increasing interest from the media, the scientific and nutritional community, and the end consumer, demand a single, comprehensive resource focused on the analysis of this complex category.
Methods of Analysis for Functional Foods and Nutraceuticals, Second Edition updates all analytical methods from the first edition to reflect dramatic advances in this field. Providing timely and accurate information with contributions from national and international experts, it presents more than 85 % new or revised information. The addition of three entirely new chapters on the burgeoning field of polyphenol analysis reflects the growing interest in antioxidants by the scientific and lay community.
Divided into 10 chapters, this book gathers updated, in-depth treatments of the methods of analysis for phytoestrogens, fatty acids and conjugated linoleic acid, flavonoids, anthocyanins, carotenoids and provitamin A, chlorophylls, water soluble vitamins, amino acids, and carbohydrates. It also includes specialty information such as the use of residues from vineyards and oil production for phenolic compounds.
Thoroughly reviewed by a leading panel of scientific peers, the second edition of this highly successful volume is an invaluable source of information for laboratories involved in the food, dietary supplement, and pharmaceutical industry.
