Bioactive Compounds

The potential of bioactive compounds can be unlocked through an in-depth examination of their properties in the book titled Bioactive Compounds: Identification and Characterization of their Food and Pharmacological Potential. This comprehensive volume provides an in-depth examination of the complexities of bioactive compounds, offering a meticulous exploration of their identification, characterization, and multifaceted roles in food and pharmaceutical applications.Through comprehensive analyses and illustrative case studies, this book elucidates the intricacies of isolating and understanding bioactive compounds, highlighting their multifaceted biological activities and therapeutic potential. Readers will gain insights into the latest techniques for extracting, purifying, and analyzing these compounds, crucial for identifying them in diverse natural sources.Each chapter elucidates the scientific principles that underpin the biological effects of bioactive compounds, also addressing practical considerations for their application in functional foods, nutraceuticals, and pharmaceutical formulations. The scope of these effects encompasses antioxidants and antimicrobials, anti-inflammatory agents, and other biological activities. This scholarly work bridges the gap between theory and application, making it an indispensable resource for researchers, academics, and professionals in the fields of food science, pharmacology, and biomedical research.Key Features Comprehensive Coverage: Explores bioactive compounds in depth, covering identification, characterization, and applications in food and pharmaceutical industries Cutting-Edge Research: Integrates the latest methods for extracting, purifying, and analyzing bioactive compounds, ensuring relevance and timeliness Practical Applications: Provides insights into developing functional foods, nutraceuticals, and pharmaceuticals with bioactive compounds, bridging theory and practice Multidisciplinary Approach: Addresses the roles of bioactive compounds from nutritional and therapeutic perspectives, appealing to researchers and professionals across fields Authoritative Resource: Offers a valuable reference for understanding and utilizing bioactive compounds in diverse scientific and industrial settings

Mozaniel Santana de Oliveira, holds a Bachelor's degree in Chemistry from the Federal University of Pará (UFPA), obtained in 2014. He also holds a Master's and Ph.D. in Food Science and Technology from the same institution, which he obtained in 2016 and 2018, respectively. With an extensive academic record, Oliveira has authored 95 international articles, 8 international books, 45 chapters in international books, and 62 conference abstracts. His expertise spans several fields, including natural products chemistry, food science and technology, methods for prospecting bioactive molecules, natural products biotechnology, and allelopathy. Dr. Oliveira has an H-index in Scopus of 21, Web of Science h-idex 21 and GoogleScholar h-index 26.Currently, Dr. Oliveira is a professor in the Graduate Program in Biological Sciences, with an emphasis in Tropical Botany, at the Federal Rural University of the Amazon / Museu Paraense Emílio Goeldi (UFRA/MPEG). He is also an associate professor in the graduate programs of Food Science and Technology and Pharmaceutical Sciences at UFPA. Previously, he served as an ambassador for Bentham Science Publishers and as an academic mentor for Web of Science.Dr. Oliveira also makes significant contributions as a peer reviewer, having reviewed over 413 articles for 70 international journals. As an editorial board member, he has edited more than 250 scientific articles for journals such as Future Integrative Medicine, PLoS One, The Natural Products Journal, International Journal of Food Science, Plants-Basel, Advances in Pharmacological and Pharmaceutical Sciences, Open Chemistry, Frontiers in Pharmacology, Frontiers in Plant Science, Frontiers in Nutrition, Molecules, Journal of Food Quality, and Journal of Herbal Medicine. Currently, Oliveira is a postdoctoral researcher in the Graduate Program in Biological Sciences, specializing in Tropical Botany, at the Federal Rural University of the Amazon/Museu Paraense Emílio Goeldi (UFRA/MPEG).Leo M. L. Nollet earned an MS (1973) and PhD (1978) in biology from the Katholieke Universiteit Leuven, Belgium. He is an editor and associate editor of numerous books. He edited for M. Dekker, New York—now CRC Press of Taylor & Francis Publishing Group—the first, second, and third editions of Food Analysis by HPLC and Handbook of Food Analysis. The last edition is a two-volume book. Dr. Nollet also edited the Handbook of Water Analysis (first, second, and third editions) and Chromatographic Analysis of the Environment, third and fourth editions (CRC Press). With F. Toldrá, he coedited two books published in 2006, 2007, and 2017: Advanced Technologies for Meat Processing (CRC Press) and Advances in Food Diagnostics (Blackwell Publishing—now Wiley). With M. Poschl, he coedited the book Radionuclide Concentrations in Foods and the Environment, also published in 2006 (CRC Press). Dr. Nollet has also coedited with Y. H. Hui and other colleagues on several books: Handbook of Food Product Manufacturi