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Bioactive Compounds in Leafy Vegetables de Hosakatte Niranjana Murthy

Bioactive Compounds in Leafy Vegetables

Editat de Hosakatte Niranjana Murthy
en Limba Engleză Hardback – 9 iun 2026
Leafy vegetables contain carbohydrates, proteins, fatty acids, and minerals. Additionally, they possess a high content of fiber and vitamins. Therefore, Leafy vegetables are considered the most important component of a balanced human diet. Leafy vegetables are also a source of specialized metabolites, including phenolics, flavonoids, terpenoids, alkaloids, and glucocinolates, which have very high nutraceutical values. Consequently, leafy vegetables are considered nutritious and healthy food to overcome various diseases such as diabetes, cancer, obesity, metabolic syndrome, cardiovascular diseases, as well as improve risk factors related to these diseases. This book discusses the nutritional value, bioactive components, and biological activity of green leafy vegetables from around the world.
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Specificații

ISBN-13: 9781041124894
ISBN-10: 1041124899
Pagini: 482
Ilustrații: 102
Dimensiuni: 156 x 234 mm
Ediția:1
Editura: CRC Press
Colecția CRC Press

Public țintă

Academic, Postgraduate, and Professional Practice & Development

Cuprins

Preface. 1. Leafy Vegetables: Nutritional Value, Bioactive Compounds, and Health Benefits. 2. Bioactive Compounds and Biological Activities of Brassica oleracea var. italica. 3. Nutritive Value, Bioactive Compounds, and Biological Activities of Basella alba L. 4. Nutritive Value, Bioactive Compounds, and Biological Activities of Swiss Chard (Beta vulgaris subsp. vulgaris, Cicla Group and Flavescens Group). 5. Bioactive Compounds in Sweet Potato Leaves (Ipomoea batatas (L.) Lam.) and Their Biological Activities. 6. Nutritive Value, Bioactive Compounds, and Biological Activities of Coriander (Coriandrum sativum L.) Leaves. 7. Nutritive Value, Bioactive Compounds, and Biological Activities of Lettuce (Lactuca sativa L.). 8. Nutritive Values, Bioactive Compounds, and Biological Activities of Cabbage (Brassica oleracea var. capitata). 9. Bioactive Compounds and Biological Activities of Amaranth (Amaranthus spp.) Leaves. 10. Nutritive Value, Bioactive Compounds, and Biological Activities of Spinach (Spinacia oleracea L.). 11. Nutritive Value, Bioactive Compounds, and Biological Activities of Hyssopus spp. Leaves. 12. Nutritive Value, Bioactive Compounds, and Biological Activities of Curry Leaf (Bergera koenigii (L.). 13. Nutritional Value, Phytochemicals, and Biological Activities of Spindle Pod (Cleome monophylla L.). 14. Nutritional Value, Bioactive Compounds, and Biological Activities of Petroselinum Crispum. 15. Extraction and Metabolic Profiling of Phenolic Acids, Flavonoids, and Carotenoids from Green Leafy Vegetables: A State of the Art of the Recent Techniques Used and Their Application. 

Notă biografică

Hosakatte Niranjana Murthy is currently a Professor at the Department of Life Sciences, Christ University, Main Campus, Bengaluru, India. Before this, he served at the Department of Botany, Karnatak University, Dharwad, India, from 1986 to 2022. Apart from teaching experience in plant biology, Prof. Murthy has post-doctoral and collaborative research experience in many international research institutes. He worked at Biotechnology Division of Tata Energy Research Institute, New Delhi, India (1992); Crop Science Department, University of Guelph, Guelph, Canada (1993); Research Centre for the Development of Horticultural Technology, Chungbuk National University, Cheongju, Republic of Korea several times, the last being in 2022-2024; and Department of Biological Sciences, University of Nottingham, Nottingham, United Kingdom (2005-2006) as a post-doctoral fellow/visiting scientist.
Prof. Murthy has completed more than 15 research projects funded by various agencies and supervised 22 PhD students. Prof. Murthy has published 335 research articles in international peer-reviewed journals with high impact factors. His research has been cited more than 7700 times by fellow researchers, and his H-index (Hirsch Index) of 46 is recorded by Scopus.

Descriere

Leafy vegetables contain carbohydrates, proteins, fatty acids, and minerals. Additionally, they possess a high content of fiber and vitamins. This book discusses the nutritional value, bioactive components, and biological activity of green leafy vegetables from around the world.