Hello guest
Your basket is empty
We provide two pathways to the content. Thematic (chapters that address certain themes, e.g. cultivation, regardless of crop or animal type) and Product (chapters that relate to a specific type of crop or animal). Choose the most applicable route to find the right collection for you. 
 
Can’t find what you are looking for? Contact us and let us help you build a custom-made collection. 
You are in: All categories > A-Z Chapters > U
Use the Contact form to discuss the best purchasing method for you... Start building your collection today!

Understanding processing of phytochemical compounds in fruits and vegetables in the gut

Code: 9781801465663
Stan Kubow, Lucas Roldos, Kailee Wark and Michèle M. Iskandar, McGill University, Canada

Chapter synopsis: Phytochemicals are compounds synthesized in plants that result from secondary metabolism. As a part of plant-rich diets, phytochemicals are associated with wide ranging health benefits including antioxidant, anticancer, antimicrobial, anticlotting, anti-inflammatory effects. There are a wide variety of intrinsic and extrinsic factors that determines the rate and degree of release of phytochemicals from food (bioaccessibility) and the fraction that is absorbed (bioavailability), which greatly impact their physiological functions. During digestion, phytochemicals undergo extensive structural modifications as modulated by pH changes, digestive enzymes and gut microbial catabolism. These digestive processes generated absorbable phytochemical metabolites that differ greatly in structure and bioactivities from the native form found in foods. This chapter will discuss the variety of factors that affect the gastrointestinal processing of phytochemicals at the gut level and how this can affect their health modulating properties.

DOI: 10.19103/AS.2022.0101.14
£25.00
Table of contents 1 Introduction 2 The digestion process 3 Factors affecting digestion 4 Conclusion 5 References

Also in U