{"product_id":"9781041468875","title":"Bioactive Cucurbitacins Therapeutic Benefits, Toxicity, and Analysis","description":"\u003ch1\u003eBioactive Cucurbitacins\u003c\/h1\u003e\u003ch2\u003eTherapeutic Benefits, Toxicity, and Analysis\u003c\/h2\u003e\u003ch3\u003eJaved Ahamad | Leo M.L. Nollet\u003c\/h3\u003e\u003cdiv\u003e\u003cb\u003eMedical \/ Biotechnology\u003c\/b\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003e\n\u003cp\u003eVegetables and fruits are an important part of the diet, and they provide nutrition and have several health benefits. Cucurbitacins are tetracyclic triterpenoid compounds mainly distributed in the Cucurbitaceae family. Cucurbitacins are bitter compounds produced in plants as defense chemicals and they protect plants from herbivores, insects, and parasites. Cucurbitacin-containing plants are making an important part of the human diet in the form of vegetables and fruits. Plants containing cucurbitacins have a great role in disease prevention and treatment, and traditionally they are used for the treatment of infections, cancer, diabetes, and heart and liver diseases. The book\u003cem\u003e Bioactive Cucurbitacins: Therapeutic Benefits, Toxicity, and Analysis\u003c\/em\u003e provides an important guideline for the extraction, isolation, identification, and characterization of bioactive cucurbitacins present in vegetables and fruits. This book emphasizes recent preclinical and clinical studies on cucurbitacins role as a lead molecule for the prevention and treatment of various types of cancers. It also encompasses the role of cucurbitacins in the prevention of treatment of various human infection, metabolic syndrome, and their role as antioxidants and anti-inflammatory agents. This book also addresses the oral bioavailability issues and the role of nanotechnology in solving them. The book summarizes the current state of knowledge in the key research areas and provides ideas for future scientific research to identify lead molecules “cucurbitacins” from vegetables and fruits and to use them in drug discovery and development.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eKey Features\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e \u003cli\u003eProvides a detailed overview of different cucurbitacins found in vegetables and fruits, chemistry, extraction, isolation, and identification methods\u003c\/li\u003e \u003cli\u003eDescribes their health benefits, toxicity, and nutritional importance\u003c\/li\u003e \u003cli\u003eDiscusses the role of cucurbitacins in the treatment of various types of cancers\u003c\/li\u003e \u003cli\u003eDescribes the applicability of sophisticated analytical techniques such as HPLC, LC-MS, and HPTLC for the analysis of cucurbitacins\u003c\/li\u003e \u003cli\u003eEmphasizes the use of nanotechnology in improving oral bioavailability of cucurbitacins.\u003c\/li\u003e \u003c\/ul\u003e\n\u003c\/div\u003e\u003cdiv\u003e\n\u003cp\u003e\u003cb\u003eDr. Javed Ahamad\u003c\/b\u003e is an Assistant Professor at the Department of Pharmacognosy, Faculty of Pharmacy, Tishk International University, Erbil, Iraq. He received his Doctorate in Pharmacognosy \u0026amp; Phytochemistry from the School of Pharmaceutical Education and Research, Jamia Hamdard, New Delhi (India). After his PhD, he joined Mettu University, Mettu, Ethiopia as an Assistant Professor. He has more than 13 years of experience in academia and industry. He has worked as a Junior Research Fellow (JRF) and Senior Research Fellow (SRF). He has published more than 95 high-quality research and reviewed articles in peer-reviewed journals of international repute. His current h-index is 20 with the total number of citations of his publications \u0026gt;1600. He is the author\/editor of 4 books (Bioactive Phytochemicals: Drug Discovery to Product Development, Bentham Science Publisher, 2021; Analysis of Food Spices: Identification and Authentication, CRC Press, 2023; Bioactive Compounds of Edible Oils and Fats: Health Benefits, Risks, and Analysis, CRC Press, 2024; and Bioactive Compounds of Edible Fruits and Berries: Health Benefits, Nutritional Importance, and Analysis, CRC Press, 2025) and published 57 book chapters for edited books and book series. He is a reviewer of many peer-reviewed journals of international repute. His current research interest lies in the quality control, isolation, and characterization of potential drug candidates from food products, traditional medicinal plants, fruits, and berries.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eLeo M. L. Nollet\u003c\/b\u003e earned an MS (1973) and PhD (1978) in biology from the Katholieke Universiteit Leuven, Belgium. He is an editor and associate editor of numerous books. He edited for M. Dekker, New York—now CRC Press of Taylor \u0026amp; Francis Publishing Group—the first, second, and third editions of \u003ci\u003eFood Analysis by HPLC\u003c\/i\u003e and \u003ci\u003eHandbook of Food Analysis\u003c\/i\u003e. The last edition is a two-volume book. Dr. Nollet also edited the \u003ci\u003eHandbook of Water Analysis\u003c\/i\u003e (first, second, and third editions) and \u003ci\u003eChromatographic Analysis of the Environment\u003c\/i\u003e, third and fourth editions (CRC Press). With F. Toldrá, he coedited two books published in 2006, 2007, and 2017: \u003ci\u003eAdvanced Technologies for Meat Processing\u003c\/i\u003e (CRC Press) and \u003ci\u003eAdvances in Food Diagnostics\u003c\/i\u003e (Blackwell Publishing—now Wiley). With M. Poschl, he coedited the book \u003ci\u003eRadionuclide Concentrations in Foods and the Environment\u003c\/i\u003e, also published in 2006 (CRC Press). Dr. Nollet has also coedited with Y. H. Hui and other colleagues on several books: \u003ci\u003eHandbook of Food Product Manufacturing\u003c\/i\u003e (Wiley, 2007), \u003ci\u003eHandbook of Food Science, Technology, and Engineering\u003c\/i\u003e (CRC Press, 2005), \u003ci\u003eFood Biochemistry and Food Processing\u003c\/i\u003e (first and second editions; Blackwell Publishing—now Wiley—2006 and 2012), and the \u003ci\u003eHandbook of Fruits and Vegetable Flavors\u003c\/i\u003e (Wiley, 2010). In addition, he edited the \u003ci\u003eHandbook of Meat, Poultry, and Seafood Quality\u003c\/i\u003e, first and second editions (Blackwell Publishing—now Wiley—2007 and 2012). From 2008 to 2011, he published five volumes on animal product-related books with F. Toldrá: \u003ci\u003eHandbook of Muscle Foods Analysis\u003c\/i\u003e, \u003ci\u003eHandbook of Processed Meats and Poultry Analysis\u003c\/i\u003e, \u003ci\u003eHandbook of Seafood and Seafood Products Analysis\u003c\/i\u003e, \u003ci\u003eHandbook of Dairy \u003c\/i\u003eFoods Analysis \u003ci\u003e(2nd edition in 2021),\u003c\/i\u003e and Handbook of Analysis of Edible Animal By-Products. Also, in 2011, with F. Toldrá, he coedited two volumes for CRC Press: \u003ci\u003eSafety Analysis of Foods of Animal Origin\u003c\/i\u003e and \u003ci\u003eSensory Analysis of Foods of Animal Origin\u003c\/i\u003e. In 2012, they published the \u003ci\u003eHandbook of Analysis of Active Compounds in Functional Foods\u003c\/i\u003e. In a coedition with Hamir Rathore, \u003ci\u003eHandbook of Pesticides: Methods of Pesticides Residues Analysis\u003c\/i\u003e was marketed in 2009; \u003ci\u003ePesticides: Evaluation of Environmental Pollution\u003c\/i\u003e in 2012; \u003ci\u003eBiopesticides Handbook\u003c\/i\u003e in 2015; and \u003ci\u003eGreen Pesticides Handbook: Essential Oils for Pest Control\u003c\/i\u003e in 2017. Other finished book projects include \u003ci\u003eFood Allergens: Analysis, Instrumentation, and Methods\u003c\/i\u003e (with A. van Hengel; CRC Press, 2011) and \u003ci\u003eAnalysis of Endocrine Compounds in Food\u003c\/i\u003e (Wiley-Blackwell, 2011). Dr. Nollet’s recent projects include \u003ci\u003eProteomics in Foods\u003c\/i\u003e with F. Toldrá (Springer, 2013) and \u003ci\u003eTransformation Products of Emerging Contaminants in the Environment: Analysis, Processes, Occurrence, Effects, and Risks\u003c\/i\u003e with D. Lambropoulou (Wiley, 2014). In the series Food Analysis \u0026amp; Properties, he edited (with C. Ruiz-Capillas) \u003ci\u003eFlow Injection Analysis of Food Additives\u003c\/i\u003e (CRC Press, 2015) and \u003ci\u003eMarine Microorganisms: Extraction and Analysis of Bioactive Compounds\u003c\/i\u003e (CRC Press, 2016). With A.S. Franca, he coedited \u003ci\u003eSpectroscopic Methods in Food Analysis\u003c\/i\u003e (CRC Press, 2017), and with Horacio Heinzen and Amadeo R. Fernandez-Alba he coedited \u003ci\u003eMultiresidue Methods for the Analysis of Pesticide Residues in Food\u003c\/i\u003e (CRC Press, 2017). Further volumes in the series Food Analysis \u0026amp; Properties are \u003ca href=\"https:\/\/www.crcpress.com\/Phenolic-Compounds-in-Food-Characterization-and-Analysis\/Nollet-Gutierrez-Uribe\/p\/book\/9781498722964\"\u003e\u003ci\u003ePhenolic Compounds in Food: Characterization and Analysis\u003c\/i\u003e\u003c\/a\u003e (with Janet Alejandra Gutierrez-Uribe, 2018), \u003ca href=\"https:\/\/www.crcpress.com\/Testing-and-Analysis-of-GMO-containing-Foods-and-Feed\/Mahgoub-Nollet\/p\/book\/9781138036383\"\u003e\u003ci\u003eTesting and Analysis of GMO-containing Foods and Feed\u003c\/i\u003e\u003c\/a\u003e (with Salah E. O. Mahgoub, 2018), \u003ca href=\"https:\/\/www.crcpress.com\/Fingerprinting-Techniques-in-Food-Authentication-and-Traceability\/Siddiqi-Nollet\/p\/book\/9781138197671\"\u003e\u003ci\u003eFingerprinting Techniques in Food Authentication and Traceability\u003c\/i\u003e\u003c\/a\u003e (with K. S. Siddiqi, 2018), \u003ca href=\"https:\/\/www.crcpress.com\/Hyperspectral-Imaging-Analysis-and-Applications-for-Food-Quality\/Basantia-Nollet-Kamruzzaman\/p\/book\/9781138630796\"\u003e\u003ci\u003eHyperspectral Imaging Analysis and Applications for Food Quality\u003c\/i\u003e\u003c\/a\u003e (with N.C. Basantia, Leo M.L. Nollet, Mohammed Kamruzzaman, 2018), \u003ca href=\"https:\/\/www.crcpress.com\/Ambient-Mass-Spectroscopy-Techniques-in-Food-and-the-Environment\/Nollet-Munjanja\/p\/book\/9781138505568\"\u003e\u003ci\u003eAmbient Mass Spectroscopy Techniques in Food and the Environment\u003c\/i\u003e\u003c\/a\u003e (with Basil K. Munjanja, 2019), \u003ci\u003eFood Aroma Evolution: During Food Processing, Cooking, and Aging\u003c\/i\u003e (with M. Bordiga, 2019), \u003ci\u003eMass Spectrometry Imaging in Food Analysis \u003c\/i\u003e(2020), \u003ci\u003eProteomics in Food Authentication\u003c\/i\u003e (with S. Ötleş, 2020), \u003ci\u003eAnalysis of Nanoplastics and Microplastics in Food\u003c\/i\u003e (with K.S. Siddiqi, 2020), \u003ci\u003eChiral Organic Pollutants, Monitoring and Characterization in Food and the Environment\u003c\/i\u003e (with \u003ca href=\"https:\/\/www.routledge.com\/search?author=Edmond%20Sanganyado\"\u003eEdmond Sanganyado\u003c\/a\u003e and \u003ca href=\"https:\/\/www.routledge.com\/search?author=Basil%20K.%20Munjanja\"\u003eBasil K. Munjanja\u003c\/a\u003e, 2020), \u003ci\u003eSequencing Technologies in Microbial Food Safety and Quality\u003c\/i\u003e (with Devarajan Thangardurai, Saher Islam, Jeyabalan Sangeetha, 2021), \u003ca href=\"https:\/\/www.routledge.com\/Nanoemulsions-in-Food-Technology-Development-Characterization-and-Applications\/Ahmad-Nollet\/p\/book\/9780367614928\"\u003eNanoemulsions in Food Technology: Development, Characterization, and Applications\u003c\/a\u003e (with Javed Ahmad, 2021), \u003ca href=\"https:\/\/www.routledge.com\/Mass-Spectrometry-in-Food-Analysis\/Nollet-Winkler\/p\/book\/9780367548797\"\u003e\u003ci\u003eMass Spectrometry in Food Analysis\u003c\/i\u003e\u003c\/a\u003e (with Robert Winkler, 2022), \u003ca href=\"https:\/\/www.routledge.com\/Bioactive-Peptides-from-Food-Sources-Analysis-and-Functions\/Nollet-Otles\/p\/book\/9780367608538\"\u003e\u003ci\u003eBioactive Peptides from Food: Sources, Analysis, and Functions\u003c\/i\u003e\u003c\/a\u003e (with Semih Ötles, 2022), and \u003ca href=\"https:\/\/www.routledge.com\/Nutriomics-Well-being-through-Nutrition\/Thangadurai-Islam-Nollet-Adetunji\/p\/book\/9780367695415\"\u003e\u003ci\u003eNutriomics: Well-being through Nutrition\u003c\/i\u003e\u003c\/a\u003e (with Devarajan Thangadurai, Saher IslamJuliana Bunmi Adetunji, 2022). In 2023 he published with Javed Ahmad \u003ci\u003eAnalysis of Naturally Occurring Food Toxins of Plant Origin\u003c\/i\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eThe last published books are: Biopesticides Handbook 2nd Ed. (with S. Mir), Handbook of Seafood and Seafood Products Analysis (with F. Toldrá), Flavoromics, an Integrated to Flavor and Sensory Assessment (with M. Bordiga), Analysis of Food Sices (with J. Ahmad and J. Ahamad), Global Regulations of Medicinal, Pharmaceutical, and Food Products (with F. Ali), Bioactive Compounds from Food-Benefits and Analysis (with J. Ahmad), and \u003c\/i\u003e\u003ci\u003eBioactive Compounds of Edible Oils and Fats - Health Benefits, Risks, and Analysis (with J. Ahamad).\u003c\/i\u003e\u003c\/p\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublication Date: \u003c\/td\u003e\n\u003ctd\u003e18 November 2026\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublisher: \u003c\/td\u003e\n\u003ctd\u003eCRC Press\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eImprint: \u003c\/td\u003e\n\u003ctd\u003eCRC Press\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eISBN-13: \u003c\/td\u003e\n\u003ctd\u003e9781041468875\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat: \u003c\/td\u003e\n\u003ctd\u003eHardback\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePage Count: \u003c\/td\u003e\n\u003ctd\u003e232\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight (oz): \u003c\/td\u003e\n\u003ctd\u003e21.88\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e","brand":"CRC Press","offers":[{"title":"Default Title","offer_id":63547450523788,"sku":"9781041468875","price":150.29,"currency_code":"USD","in_stock":true}],"url":"https:\/\/lateknightbooks.com\/products\/9781041468875","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}