東華大學圖書館 |

語系: 繁體中文

說明(常見問題)

回圖書館首頁

手機版館藏查詢

登入

回首頁 到查詢結果 [ subject:"aLipids." ]

切換: 標籤 | MARC模式 | ISBD

Pheno-phospholipids and lipo-phenoli...

Ramadan, Mohamed Fawzy.

FindBook

Google Book

Amazon

博客來

Pheno-phospholipids and lipo-phenolics = novel structured antioxidants /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Pheno-phospholipids and lipo-phenolics/ by Mohamed Fawzy Ramadan.
其他題名:	novel structured antioxidants /
作者:	Ramadan, Mohamed Fawzy.
出版者:	Cham :Springer International Publishing : : 2021.,
面頁冊數:	xiv, 66 p. :ill. (some col.), digital ;24 cm.
內容註:	1. Chemistry and Functionality of Phenolipids -- 2. Chemistry, Functionality, and Techno-applications of Pheno-phospholipids -- 3. Chemistry and Functionality of Lipo-phenolics.
Contained By:	Springer Nature eBook
標題:	Phenols. -
電子資源:	https://doi.org/10.1007/978-3-030-67399-4
ISBN:	9783030673994

Pheno-phospholipids and lipo-phenolics = novel structured antioxidants /
Ramadan, Mohamed Fawzy.

Pheno-phospholipids and lipo-phenolicsnovel structured antioxidants /[electronic resource] :by Mohamed Fawzy Ramadan. - Cham :Springer International Publishing :2021. - xiv, 66 p. :ill. (some col.), digital ;24 cm.

1. Chemistry and Functionality of Phenolipids -- 2. Chemistry, Functionality, and Techno-applications of Pheno-phospholipids -- 3. Chemistry and Functionality of Lipo-phenolics.

Natural phenolics are powerful bioactive compounds, but their use as antioxidant agents in lipid-based foodstuffs and cosmetics is limited due to their hydrophilic traits. A promising technique to overcome low solubility of phenolics is to increase their hydrophobicity by grafting with lipophilic moiety to form lipid-enriched phenolics (lipo-phenolics) Another way to enhance the amphiphilic traits of phenolics is by lipophilization with phospholipids in a suitable solvent to form phenolics-enriched phospholipids (pheno-phospholipids) Both functionalized phenolics (phenolipids) exhibit high bioavailability and antioxidative potential. Functional phenolics-enriched phospholipids (pheno-phospholipids) play an important role in enhancing the functional properties of both phenolic compounds and phospholipids in food for their use in nutrition and health. Phenolipids have also found applications on an industrial scale, likely due to low costs, the availability of starting material and safety. Recent advances in the field of lipophilization allow accessing molecules with high potency and targeted action covering a wide spectrum of bioactivities. Owing to their cost and availability, phenolipids find applications in niche sectors such as cosmetics and pharmaceutics as well as in the novel food. This book reports on the chemistry, preparation, and functionality of lipid-enriched phenolics (lipo-phenolics), broadening their applications in food, pharmaceuticals and cosmetics. The strategies of the lipophilization of phenolics, the effect of modification on the biological properties and potential applications of the resulting lipo-phenolics are reviewed. The text also discusses the preparation, physicochemical characteristics and functional properties of phenolipids and phytosomes, including the latest developments and their current industrial status.

ISBN: 9783030673994

Standard No.: 10.1007/978-3-030-67399-4doiSubjects--Topical Terms:

915439
Phenols.

LC Class. No.: TP159.A5

Dewey Class. No.: 661.82

Pheno-phospholipids and lipo-phenolics = novel structured antioxidants /
LDR:03059nmm a2200325 a 4500 001 2237871
003 DE-He213
005 20210419144104.0
006 m d
007 cr nn 008maaau
008 211111s2021 sz s 0 eng d
020 $a 9783030673994 $q (electronic bk.)
020 $a 9783030673987 $q (paper)
024 7 $a 10.1007/978-3-030-67399-4 $2 doi
035 $a 978-3-030-67399-4
040 $a GP $c GP
041 0 $a eng
050 4 $a TP159.A5
072 7 $a PSG $2 bicssc
072 7 $a TEC012010 $2 bisacsh
072 7 $a PSG $2 thema
082 0 4 $a 661.82 $2 23
090 $a TP159.A5 $b R165 2021
100 1 $a Ramadan, Mohamed Fawzy. $3 3410284
245 1 0 $a Pheno-phospholipids and lipo-phenolics $h [electronic resource] : $b novel structured antioxidants / $c by Mohamed Fawzy Ramadan.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2021.
300 $a xiv, 66 p. : $b ill. (some col.), digital ; $c 24 cm.
505 0 $a 1. Chemistry and Functionality of Phenolipids -- 2. Chemistry, Functionality, and Techno-applications of Pheno-phospholipids -- 3. Chemistry and Functionality of Lipo-phenolics.
520 $a Natural phenolics are powerful bioactive compounds, but their use as antioxidant agents in lipid-based foodstuffs and cosmetics is limited due to their hydrophilic traits. A promising technique to overcome low solubility of phenolics is to increase their hydrophobicity by grafting with lipophilic moiety to form lipid-enriched phenolics (lipo-phenolics) Another way to enhance the amphiphilic traits of phenolics is by lipophilization with phospholipids in a suitable solvent to form phenolics-enriched phospholipids (pheno-phospholipids) Both functionalized phenolics (phenolipids) exhibit high bioavailability and antioxidative potential. Functional phenolics-enriched phospholipids (pheno-phospholipids) play an important role in enhancing the functional properties of both phenolic compounds and phospholipids in food for their use in nutrition and health. Phenolipids have also found applications on an industrial scale, likely due to low costs, the availability of starting material and safety. Recent advances in the field of lipophilization allow accessing molecules with high potency and targeted action covering a wide spectrum of bioactivities. Owing to their cost and availability, phenolipids find applications in niche sectors such as cosmetics and pharmaceutics as well as in the novel food. This book reports on the chemistry, preparation, and functionality of lipid-enriched phenolics (lipo-phenolics), broadening their applications in food, pharmaceuticals and cosmetics. The strategies of the lipophilization of phenolics, the effect of modification on the biological properties and potential applications of the resulting lipo-phenolics are reviewed. The text also discusses the preparation, physicochemical characteristics and functional properties of phenolipids and phytosomes, including the latest developments and their current industrial status.
650 0 $a Phenols. $3 915439
650 0 $a aLipids. $3 3490468
650 0 $a Antioxidants. $3 668021
650 0 $a Food $x Biotechnology. $3 695811
650 0 $a Chemistry, Organic. $3 516206
650 1 4 $a Food Microbiology. $3 794709
650 2 4 $a Food Science. $3 890841
650 2 4 $a Organic Chemistry. $3 890856
710 2 $a SpringerLink (Online service) $3 836513
773 0 $t Springer Nature eBook
856 4 0 $u https://doi.org/10.1007/978-3-030-67399-4
950 $a Biomedical and Life Sciences (SpringerNature-11642)