Overview

This book covers secondary natural products in foods and food systems. It presents their production (biosynthesis and storage), biological function in the producing organism, biological availability and effect on consuming organisms. Chapters will also cover the analysis of molecules, the measurement of clinical outcomes (particularly the use of biomarkers to assess impact), synergistic effects of natural products, processing and the impact of secondary products on food systems. Specific examples of natural products and classes of natural products are used to illustrate key points. Since chemistry is an empirical discipline, each chapter will contain a food recipe that makes use of specific ingredients that will be a practical starting point to highlight the principles discussed in the chapter. This does not mean the book can be considered a ‘recipe’ or ‘cook’ book. It is, at its core, a book by and for chemists with chemistry-based practical examples.

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9783032002914

Table of Contents

Reviews

Author Information

Dr Bryan Hanley FRSB is a Visiting Researcher at the Academisch Centrum Tandheelkunde Amsterdam (ACTA). ACTA is the joint Dental Faculty of the University of Amsterdam and the VU Amsterdam. Dr Hanley is also President of the International Life Sciences Institute (ILSI) – Europe. He is a past-President of the Industry and Technology Division of the Royal Society of Chemistry and was a Visiting Professor at the University of Ulster. He has published over 80 scientific articles and reviews and has edited or authored 4 books. Dr Hanley has organised and spoken at numerous international meetings, workshops and conferences. He has worked in academia and industry in the UK, USA and Europe. His primary research interests are in the study of secondary natural products in food.

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