Functional Food Ingredients from Plants, Volume 90, the latest release in theAdvances in Food and Nutrition Researchseries, provides updated knowledge about nutrients in foods and how to avoid their deficiency, especially for those essential nutrients that should be present in the diet to reduce disease risk and optimize health. Updates to this release include sections on Natural antioxidants of plant origin, Dietary fiber sources, The impact of molecular interactions with phenolic compounds on food polysaccharides functionality, Plant phenolics as functional ingredients, Pigments and vitamins from plants as functional ingredients, Glucosinolates fate from plants to consumer, and more. Contains contributions that have been carefully selected based on their vast experience and expertise on the subjectIncludes updated, in-depth, and critical discussions of available information, giving the reader a unique opportunity to learnEncompasses a broad view of the topics at hand | Functional Food Ingredients From Plants by Isabel C. f.r. Ferreira, Hardcover | Indigo Chapters | Functional Food Ingredients From Plants by Isabel C.f.r. Ferreira, Hardcover | Indigo Chapters