Most bioactive compounds have antioxidant activity, particularly tocochromanols, phenolics (flavonoids and phenolic acids), methylxantines and capsaicinoids. Some of these compounds have also other properties important for human health. For example, vitamin E protects against oxidative stress, but it is also known for its "non-antioxidant" functions, including cell signalling and antiproliferation. Selenium compounds and indoleamins are the components of the antioxidant enzymes. Selenium makes vitamin E acquisition easier and controls its physiological functions. In taking part in enzymatic reactions and protecting the cell against free radicals, selenium shows immunomodulative, antiphlogistic, and antiviral activity. Capsaicinoids possess not only antioxidant, but also antibacterial, analgesic, weight-reducing and thermoregulation properties. Studies have also demonstrated their gastroprotective and anticancer properties.

Analytical Methods in the Determination of BioactiveCompounds and Elements in Food explores both the influence of particular compounds on human health and the methods used for their determination. Chapters describe various aspects of food and plant analysis, including chromatographic and non-chromatographic approaches as well as hyphenated techniques. Readers of this book will gain a comprehensive understanding of the important groups of bioactive compounds relevant to human health.

1. Introduction - bioactive compounds and elements in human nutrition

2. Application of liquid chromatography for the analysis of flavonoids in food - an overview
3. Phenolic compounds in coffee and tea beverages
4. Methylxanthines in food products
5. Carotenoids as food products components and health promoting agents
6. Tocochromanols
7. Cyclitols - determination in food and bioactivity in the human organism
8. Capsaicinoids - properties and mechanisms of pro-health action
9. Dietary indoleamines: bioavailability and human health
10. Bioactive peptides analysis
11. Determination of antioxidant biomarkers in biological fluids
12. Speciation analysis of food products
13. Two sides of selenium. Occurrence and determination of selenium forms in food and environmental samples using analytical methods