Methods of Analysis for Functional Foods and Nutraceuticals - second edition

Edited by W. Jeffrey Hurst 
CRC Press  2008  

Hardback  552 pp  ISBN 9780849373145      £102.00
  • Features updates for all methods presented in first edition
  • Includes three new chapters covering polyphenol analysis
  • Explores advanced analytical methods for carotenoids, phytoestrogens, flavonoids, vitamins, and carbohydrates
  • Provides material written by an international group of experts

In the quest for accurate and efficient analysis of the diverse area encompassed by functional foods and nutraceuticals, analysts encounter unique challenges. Uncertainty over which compound is responsible for a particular health benefit forces analysts to look for marker compounds, sometimes at extremely low levels, and sometimes as part of a matrix possessing its own individual obstacles. Increasing interest from the media, the scientific and nutritional community, and the end consumer, demand a single, comprehensive resource focused on the analysis of this complex category.

Methods of Analysis for Functional Foods and Nutraceuticals, Second Edition updates all analytical methods from the first edition to reflect dramatic advances in this field. Providing timely and accurate information with contributions from national and international experts, it presents more than 85 % new or revised information. The addition of three entirely new chapters on the burgeoning field of polyphenol analysis reflects the growing interest in antioxidants by the scientific and lay community.

,p> Divided into 10 chapters, this book gathers updated, in-depth treatments of the methods of analysis for phytoestrogens, fatty acids and conjugated linoleic acid, flavonoids, anthocyanins, carotenoids and provitamin A, chlorophylls, water soluble vitamins, amino acids, and carbohydrates. It also includes specialty information such as the use of residues from vineyards and oil production for phenolic compounds.

Thoroughly reviewed by a leading panel of scientific peers, the second edition of this highly successful volume is an invaluable source of information for laboratories involved in the food, dietary supplement, and pharmaceutical industry.


  • Phytoestrogens, B.D. Oomah and F. Hosseinian
  • Analysis of Fatty Acids in Functional Foods with Emphasis on v3 Fatty Acids and Conjugated Linoleic Acid, G. Dobson
  • Analysis of Flavonoids in Functional Foods and Nutraceuticals, L. Bravo and R. Mateos
  • Exploitation of Residues from Vineyards, Olive Groves, and Wine and Oil Production to Obtain Phenolic Compounds of High-Added Value, M.D. Luque de Castro, J.M. Luque-Rodríguez, and R. Japón-Luján
  • Anthocyanins, G. Takeoka and L. Dao
  • Carotenoids and Provitamin A in Functional Foods, M.I. Mínguez-Mosquera, D. Hornero-Méndez, and A. Pérez-Gálvez
  • Chlorophylls, M.I. Mínguez-Mosquera, B. Gandul-Rojas, L. Gallardo-Guerrero, M. Roca, and M. Jarén-Galán
  • Water-Soluble Vitamins, M.A. Fernández-Muiño, M.T. Sancho-Ortiz, and F. Valls-García
  • Amino Acid Analysis, L.R. Massom
  • Carbohydrates and Other Electrochemically Active Compounds in Functional Foods, W.R. LaCourse
  • Index

About the first edition

  • Provides the first compendium of analytical methods specifically for compounds significant to the functional foods and nutraceuticals industries
  • Describes analytical methodology for nutritive and non-nutritive components
  • Shows compounds in a variety of food matrixes
  • Presents advanced methods of analysis for carotenoids, phytoestrogens, flavonoids, water soluble vitamins, and carbohydrates
Written by experts at the forefront of phytochemical analysis, this book covers the important classes of bioactive components of functional foods and nutraceuticals. It also includes some components for which no acceptable methods of analysis are yet available. Organized by compound class, Methods of Analysis for Functional Foods and Nutraceuticals provides a central resource and a valuable reference for the analysis of well known functional food components, such as carbohydrates, lipids, and vitamins, and a unique resource for descriptions of the analytical methodology for non-nutritive food ingredients.


Phytoestrogens, B. Dave Oomah

Analysis of Fatty Acids in Functional Foods with Emphasis on w3 Fatty Acids and Conjugated Linoleic Acid, Gary Dobson

Carotenoids and Provitamin A in Functional Foods, Ma Isabel Mínguez-Mosquera, Dámaso Hornero-Méndez, and Antonio Pérez-Gálvez

Chlorophylls, Ma Isabel Mínguez-Mosquera, Beatriz Gandul-Rojas, Lourdes Gallardo-Guerrero, and Manuel Jarén-Galán

Anthocyanins, Gary Takeoka and Lan Dao

Amino Acids Analysis, Larry R. Massom

Water-Soluble Vitamins, M. Fernández-Muiño, M.T. Sancho-Ortiz, and F. Valls-García

Carbohydrates and Other Electrochemically Active Compounds, Suresh Ralapati and William R. LaCourse

Analysis of Flavonoids, Goswala Sivam

To find similar publications, click on a keyword below:
CRC Press : analytical methods : food science : functional food : human health : nutraceuticals : nutrition, human

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