Plant Secondary Metabolites - Occurrence, Structure And Role In The Human Diet
商品資訊
ISBN13:9781405125093
出版社:John Wiley & Sons Inc
作者:Crozier
出版日:2006/10/12
裝訂/頁數:精裝/384頁
商品簡介
Plant Secondary Metabolites: Occurrence, Structure and Role in the Human Diet addresses this wider interest by covering the main groups of natural products from a chemical and biosynthetic perspective with illustrations of how genetic engineering can be applied to manipulate levels of secondary metabolites of economic value as well as those of potential importance in diet and health. These descriptive chapters are augmented by chapters showing where these products are found in the diet, how they are metabolised and reviewing the evidence for their beneficial bioactivity.
作者簡介
Contributors to the book:
Dr Michael H Beale
Dr Kirsten Brandt
Dr Lars P Christensen
Dr Jennifer L Donovan
Professor Peter J Facchini
Dr Richard M Faulks
Professor Glenn R Gibson
Dr Andrew J Humphrey
Dr Indu B Jaganath
Dr Paul A Kroon
Dr David K Liscombe
Dr Claudine Manach
Dr Serena Marks
Professor Richard Mithen
Dr Michael Saltmarsh
Dr Kieran M Tuohy
Dr Takao Yokota
Dr Katherine G Zulak
目次
1 Phenols, Polyphenols and Tannins: An Overview (Alan Crozier, Indu B. Jaganath and Michael N. Clifford).
1.1 Introduction.
1.2 Classification of phenolic compounds.
1.3 Biosynthesis.
1.4 Genetic engineering of the flavonoid biosynthetic pathway.
1.5 Databases.
2 Sulphur-Containing Compounds (Richard Mithen).
2.1 Introduction.
2.2 The glucosinolates-myrosinase system.
2.3 Chemical diversity of glucosinolates in dietary crucifers.
2.4 Biosynthesis.
2.5 Genetic factors affecting glucosinolate content.
2.6 Environmental factors affecting glucosinolate content.
2.7 Myrosinases and glucosinolate hydrolysis.
2.8 Hydrolytic products.
2.9 Metabolism and detoxification of isothiocyanates.
2.10 The Alliin-alliinase system.
2.11 Biological activity of sulphur-containing compounds.
2.12 Anti-nutritional effects in livestock and humans.
2.13 Beneficial effects of sulphur-containing compounds in the human diet.
3 Terpenes (Andrew J. Humphrey and Michael H. Beale).
3.1 Introduction.
3.2 The biosynthesis of IPP and DMAPP.
3.3 Enzymes of terpene biosynthesis.
3.4 Isoprenoid biosynthesis in the plastids.
3.5 Isoprenoid biosynthesis in the cytosol.
3.6 Terpenes in the environment and human health: future prospects.
4 Alkaloids (Katherine G. Zulak, David K. Liscombe, Hiroshi Ashihara and Peter J. Facchini).
4.1 Introduction.
4.2 Benzylisoquinoline alkaloids.
4.3 Tropane alkaloids.
4.4 Nicotine.
4.5 Terpenoid indole alkaloids.
4.6 Purine alkaloids.
4.7 Pyrrolizidine alkaloids.
4.8 Other alkaloids.
4.9 Metabolic engineering.
5 Acetylenes and Psoralens (Lars P. Christensen and Kirsten Brandt).
5.1 Introduction.
5.2 Acetylenes in common food plants.
5.3 Psoralens in common food plants.
5.4 Perspectives in relation to food safety.
6. Functions of the Human Intestinal Flora: The Use of Probiotics and Prebiotics (Kieran M. Tuohy and Glenn R. Gibson).
6.1 Introduction.
6.2 Composition of the gut microflora.
6.3 Successional development and the gut microflora in old age.
6.4 Modulation of the gut microflora through dietary means.
6.5 In vitro and in vivo measurement of microbial activities.
6.6 Molecular methodologies for assessing microflora changes.
6.7 Assessing the impact of dietary modulation of the gut microflora-does it improve health, what are the likelihoods for success and what are the biomarkers of efficacy?
6.8 Justification for the use of probiotics and prebiotics to modulate the gut flora composition.
7 Secondary Metabolites in Fruits, Vegetables, Beverages and Other Plant-Based Dietary Components (Alan Crozier, Takao Yokota, Indu B. Jaganath, Serena Marks, Michael Saltmarsh and Michael N. Clifford).
7.1 Introduction.
7.2 Dietary phytochemicals.
7.3 Vegetables.
7.4 Fruits.
7.5 Herbs and spices.
7.6 Cereals.
7.7 Nuts.
7.8 Algae.
7.9 Beverages.
7.10 Databases.
8 Absorption and Metabolism of Dietary Plant Secondary Metabolites (Jennifer L. Donovan, Claudine Manach, Richard M. Faulks and Paul A. Kroon).
8.1 Introduction.
8.2 Flavonoids.
8.3 Hydroxycinnamic acids.
8.4 Gallic acid and ellagic acid.
8.5 Dihydrochalcones.
8.6 Betalains.
8.7 Glucosinolates.
8.8 Carotenoids.
8.9 Conclusions.
Index.
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