Glucosinolates

Glucosinolates: Properties, Recovery and Applications covers all the important aspects of glucosinolates (properties, processing and recovery issues, particular applications). Starting from the metabolism, health effects and biosynthesis of glucosinolates, the book then deals with recovery, analysis and processing issues in order to reveal their potential applications. Bringing the latest advances in the field, the book also covers practical approaches and applications, giving emphasis to their diversity in plants, the debate of "good" and "bad" glucosinolates, biosynthetic pathways and metabolism, the influence of the food supply chain on decomposition and intake, sustainable sources of glucosinolates, processing and cooking effects, and more. Written by a team of chemists, biochemists, food scientists and technologists, this book is a helpful resource for anyone dealing with food science, technology and new product developments in food, natural products and in health industries. Thoroughly explores the most trending topics of glucosinolates, giving emphasis on their diversity in plants Covers properties, processing, recovery issues and particular applications of glucosinolates Brings the health effects of glucosinolates, metabolomics and decomposition

Proceedings of a Seminar in the CEC Programme of Research on Plant Productivity, held in Gembloux, Belgium, October 1-3, 1986

Glucosinolates, the latest volume in the Advances in Botanical Research series, presents in-depth and up-to-date reviews on a wide range of topics in the plant sciences, with this edition focusing on glucosinolates. The individual chapters cover all aspects of glucosinolate research from biosynthesis, degradation, regulation, and ecology, to the mechanisms of their health benefits. The chapters are written by the world leaders of glucosinolate research. Provides in-depth, up-to-date reviews on a wide range of topics in plant sciences, with this edition focusing on glucosinolates Contains commentary by recognized experts on all aspects of plant genetics, biochemistry, cell biology, molecular biology, physiology, and ecology

Glucosinolate-containing foods, such as vegetables from the plant order Brassicales and its derivative products, are valued for their health-beneficial properties. The latter are linked to glucosinolate hydrolysis products, such as isothiocyanates.The book "Advanced Research on Glucosinolates in Food Products" collects the latest research on the impact of the whole food supply chain, including production, as well as domestic food preparation, on glucosinolates and the formation and chemistry of their breakdown products in vegetables and further foods. In this context, the consequences for human health are important, too. The book contains articles that cover research on the effect of pre-harvest factors on glucosinolates, their hydrolyzing enzymes, and the formation of volatile hydrolysis products. Further topics include the linkage between glucosinolates and sensory aspects, and the effects of food preparation and follow-up reactivity. Finally, research on the bioavailability and functional effects of isothiocyanates for human health is included.

Plant Secondary Metabolism presents a basic understanding of the origin of the compounds, the nature of the precursors involved, and the basic reactions, mechanisms, and stereochemistry. The origin of groups of secondary metabolites is linked to evolutionary principles, and their biological activity is viewed in a context of chemical ecology. Topics are treated comprehensively, enabling the reader to understand not only a particular group of compounds, but also how each group fits into the whole. In addition, the text allows readers to systematically survey various secondary metabolites and gain a quick working knowledge, which can be applied to problems in a particular field. Those researchers and students who will be most intrigued by this publication's broad overview on plant secondary metabolites come from a diverse range of disciplines, including agronomy, anthropology, biochemistry, biology, botany, chemistry, ecology, entomology, food science, forestry, geology, horticulture, pharmacognosy, plant biology, plant sciences, toxicology, and zoology.