Dang Xuan Cuong

By Dang Xuan Cuong, Nguyen Xuan Hoan, Dinh Huu Dong, Le Thi Minh Thuy, Nguyen Van Thanh, Hoang Thai Ha, Dang Thi Thanh Tuyen and Dang Xuan Chinh

The chapter presents mainly on different extraction methods of tannin. Some technical means required for effective extraction are also presented, for example, collection and treatment of plant and drying and storage of plant. Opportunity and challenges in application of extraction methods are also exhibited in the chapter.

Part of the book: Tannins

By Nguyen Xuan Hoan, Le Thi Hong Anh, Duong Hong Quan, Dang Xuan Cuong, Hoang Thai Ha, Nguyen Thi Thao Minh, Dao Trong Hieu, Nguyen Dinh Thuat, Pham Duc Thinh and Dang Thi Thanh Tuyen

Nowadays, people face many different dangers, such as stress, unsafety food, and environmental pollution, but not everyone suffers. Meanwhile, free radicals are the biggest threat for humans because they lead to over 80 different diseases composed of aging. Free radicals can only be eliminated or minimized with antioxidant foods or antioxidants. The chapter on the functional-antioxidant food presents the antioxidant functional food concept, the classification, the structure, and the extraction process of antioxidant ingredients. Various antioxidant substances such as protein (collagen), polysaccharides (fucoidans, alginates, glucosamines, inulins, laminarins, ulvans, and pectins), and secondary metabolites (polyphenols (phlorotannins, lignins, polyphenols), alkaloids, and flavonoids) also present. The production technology, the mechanism, the opportunity, and the challenge of antioxidants functional food also present in the current chapter. The current chapter also gives the production process of functional-antioxidant food composed of the capsule, the tablet, tube, the pills, the powder, and the effervescent tablet.

Part of the book: Functional Foods