Books in the Innovations in Plant Science for Better Health series

This new volume, Health Benefits of Secondary Phytocompounds from Plant and Marine Sources, looks at a selection of important issues and research topics on phytochemicals in plant-based therapeutics, covering bioactive compounds from both plant and marine sources.

Plant-Based Functional Foods and Phytochemicals: From Traditional Knowledge to Present Innovation covers the importance of the therapeutic health benefits of phytochemicals derived from plants. It discusses the isolation of potential bioactive molecules from plant sources along with their value to human health.

This new book provides insight with scientific evidence on the use of medicinal plants in the treatment of certain diseases. It describes bioactive compounds of marine and plant origin that have been discovered to be advantageous for human health.

This volume focuses on the importance of functional foods and their secondary metabolites for human health, including new insights and scientific evidence on their use in the treatment of certain diseases. .

Deals with recent research in the medical and nutrition sciences, natural products, and health-promoting foods that work to reduce the risk of diseases while enhancing overall well-being. It explores extraction of bioactive compounds from plants, plant-based drugs, and innovative use of plant based drugs for human health.

This book presents valuable information for exploring the health claims of plant-based phytochemicals for the treatment and prevention of gastrointestinal disorders.

Deals with recent research in the medical and nutrition sciences, natural products, and health-promoting foods that work to reduce the risk of diseases while enhancing overall well-being. It explores extraction of bioactive compounds from plants, plant-based drugs, and innovative use of plant based drugs for human health.

Assessment of Medicinal Plants for Human Health: Phytochemistry, Disease Management, and Novel Applications sheds light on the potential of certain plants and will be of value to faculty and advanced-level students of natural products, food science, pharmacognosy, pharmacology, and biochemistry.