Mass Spectrometry in Phytonutrient Research
|Published in||Fay, Laurent B. & Kussmann, M. Mass Spectrometry and Nutrition Research: RSC. 2010, p. 163-234|
Food Analysis Monographs; 9
|Abstract||Phytonutrients, also called phytochemicals, cover a broad range of chemically and physiologically diverse, low molecular weight, secondary metabolites. These natural products (NPs) are often non-essential food components which are found in vegetables and fruits, but they are also found in spices and traditional ingredients. Whether as food, spices, traditional ingredients or medicinal plants, a large number of NPs are consumed by individuals in their normal, everyday lives. All of these compounds have the potential to provide either beneficial or toxic effects. These compounds exhibit a wide range of physiochemical properties and need specific analytical methods for their profiling, identification and quantification in their original matrices or in body fluids.|
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