Functional foods offer specific benefits that enhance life and promote longevity, and the active compounds responsible for these favorable effects can be analyzed through a range of techniques. Handbook of Analysis of Active Compounds in Functional Foods presents a full overview of the analytical tools available for the analysis of active ingredients in these products.


Nearly 100 experts from all over the world explore an array of methodologies for investigating and evaluating various substances, including:



•Amino acids, peptides, and proteins, along with glutamine, taurine, glutathione, carnitine, and creatine
•Water- and fat-soluble vitamins and probiotics
•Terpenes, including hydrocarbon carotenoids and oxycarotenoids (xanthophylls)
•Phenolic compounds such as flavonoids, flavan-3-ols, proanthocyanidins, stilbenes, resveratrol, anthocynanins, isoflavones, tannins, ellagic acid, and chlorogenic acids
•Fibers and polysaccharides, including chitosan, insoluble dietary fiber, fructans, inulin, pectin, and cyclodextrins
•Phytoestrogens and hormones, with chapters on anise oil and melatonin
•Tetrapyrroles, minerals, and trace elements
•Lipid compounds, with discussions of omega 3 and 6 fatty acids, conjugated linoleic acids, lecithin, sterols, stanols, lipoic acid, and alliin
•Sweeteners, salt replacers, and taste-modifying compounds


Each chapter describes the specific compound and its benefits, surveys the range of analytic techniques available, and provides ample references to facilitate further study. The book follows a convenient format with well-organized chapters, allowing readers to quickly hone in on specific topics of interest. This comprehensive reference provides a complete survey of the most cutting-edge analytical techniques available for researchers, industry professionals, and regulators.

Amino Acids, Peptides, and Proteins
Essential Amino Acids; M. C. Aristoy and F. Toldrá
Glutamine and Taurine; C. G. Prosser and S. M. Rutherfurd
Bioactive Peptides; M. Miguel, B. Hernández-Ledesma, R. López-Fandiño, and I. Recio
Glutathione; O. Demirkol and N. Ercal
l-Carnitine; J. Demarquoy, C. Rigault, and F. Le Borgne
Creatine; L. Mora and F. Toldrá
Analysis of Bioactive Peptides and Proteins; P. Rupa and Y. Mine
Vitamins
Vitamin K; X. Fu and S. L. Booth
Methods for the Simultaneous Quantitative Analysis of Water-Soluble Vitamins in Food Products; O. Heudi
Tocopherols, Tocotrienols, and Their Bioactive Analogs; S. Pacifico, M. Scognamiglio, B. D’Abrosca, P. Monaco, and A. Fiorentino
Vitamin C; O. Martín-Belloso, I. Odriozola-Serrano, and R. Soliva-Fortuny
Vitamin D; J. Jakobsen and R. B. Jäpelt
Terpenes
Hydrocarbon Carotenoids; M. da Graça Dias
Oxycarotenoids (Xanthophylls); D. Giuffrida, P. Dugo, P. Donato, G. Dugo, and L. Mondello
Phenolic Compounds
Flavonoids: Flavonols, Flavones, and Flavanones; F. Ferreres and F. A. Tomás-Barberán
Flavan--Ols and Proanthocyanidins; S. Guyot
Stilbenes and Resveratrol; M. do Rosário Bronze, C. M. M. Duarte, and A. Matias
Flavonoids: Anthocyanins; V. Cheynier, C. Gómez, and A. Ageorges
Isoflavones; G. G. C. Kuhnle
Hydrolyzable Tannins: Gallotannins Ellagitannins, and Ellagic Acid; M. Jourdes, L. Pouységu, S. Quideau, F. Mattivi, P. Truchado, and F. A. Tomás-Barberán
Analysis of Chlorogenic Acids and Other Hydroxycinnamates in Food, Plants, and Pharmacokinetic Studies; N. Kuhnert, H. Karaköse, and R. Jaiswal
Fibers and Polysaccharides
Analytical Methodologies of Chitosan in Functional Foods; Y. Liu, Y. Bai, and H. Liu
Insoluble Dietary Fiber; L. P. da Silva and M. Walter
Fructans Including Inulin; M. M. Jacob and S. G. Prapulla
Pectin Extraction, Gelation, and Sources; A. Rascón-Chu, V. U. Orona, A. Sánchez, and E. Carvajal-Millán
Cyclodextrins; K. Martina and G. Cravotto
Probiotics
The Selection and Evaluation of Probiotics; G. Pérez Martínez, C. Bäuerl, and M. C. Collado Amores
Phytoestrogens and Hormones
Anise Oil; L. M. L. Nollet
Occurrence and Analysis of Melatonin in Food Plants; M. Iriti, S. Vitalini, M. Rossoni, and F. Faoro
Tetrapyrroles and Alkaloids
Chlorophylls, Chlorophyll-Related Molecules, and Open-Chain Tetrapyrroles; B. Schoefs
Minerals and Trace Elements
Minerals; G. García-Llatas, A. Alegría, R. Barberá, M. J. Lagarda, and R. Farré
Lipid Compounds
Omega and Omega Fatty Acids; K. D. Stark
Conjugated Linoleic Acid; M. A. de la Fuente and M. Juárez
Lecithin; M. León-Camacho and M. Narváez-Rivas
Sterols; H; Saoussem
Stanols; H. Saoussem
Analytical Methods for the Determination of a-Lipoic Acid, Dihydrolipoic Acid, and Lipoyllysine in Dietary Supplements and Foodstuffs; G. Sontag and H. Schwartz
Alliin and Allicin; L. M. L. Nollet
Sweeteners
Methods of Analysis of Acesulfame-K and Aspartame; G.-P. Nikoleli, A. G. Asimakopoulos, and D. P. Nikolelis
Methods of Analysis of Saccharin; A. G. Asimakopoulos, G.-P. Nikoleli, N. S. Thomaidis, and D. P. Nikolelis
Salt Replacers and Taste Modifying Compounds
Sodium Replacers; M. Reig, M. Armenteros, M-C. Aristoy, and F. Toldrá
Triterpene Glycosides; M. Ganzera
Index