Phytonutrients in Food: From Traditional to Rational Usageoffers an overview of phytonutrients and reveals techniques related to the extraction, separation, identification and quantification of these compounds. The book focuses on the connection between the discovery and characterization of new molecules, explores new applications of well-known compounds and their relative effects for human health, analyses the processes of extraction, identification and production, and explains the protocols and precautions to avoid degradation, significant loss, or production of secondary reactions during production. Intended for researchers, product developers, nutritionists, food chemists, pharmacologists, pharmacists and students studying these topics, this book provides an invaluable reference. Focuses on the connection between the discovery and characterization of new molecules in phytonutrientsExplores new applications of well-known compounds and their relative effects on human healthAnalyzes the processes of extraction, identification and productionExplains the protocols and precautions to avoid degradation, significant loss, and the production of secondary reactions during production | Phytonutrients in Food by Seyed Mohammad Nabavi, Paperback | Indigo Chapters