Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress

• Author : Blanca Hernandez-Ledesma,Cristina Martinez-Villaluenga
• Publisher : Academic Press
• Release Date : 2021-12-16
• ISBN : 9780128225844

Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress presents the nutritional and technological aspects related to the development of functional foods with anti-inflammatory and antioxidant effects. Specifically, analytical approaches for the characterization of anti-inflammatory and antioxidant properties of healthy foods and functional constituents, as well as technological strategies for the extraction of compounds and fractions from raw materials to produce anti-inflammatory and antioxidant ingredients are addressed. In addition, the molecular mechanisms by which foods and their

• Author : Cinthia Bau Betim Cazarin,Juliano Lemos Bicas,Glaucia Maria Pastore,Mario Roberto Marostica Junior
• Publisher : Academic Press
• Release Date : 2021-11-23
• ISBN : 9780128225905

Bioactive Food Components Activity in Mechanistic Approach presents the role of functional foods and bioactive compounds in inflammation. This book focuses on bioactive compounds, including phenolics, prebiotics, carotenoids, tocopherols, bioactive peptides, probiotics, polyunsaturated and monounsaturated fatty acids, and describes their actions in several diseases, mainly obesity and co-morbidities, inflammatory bowel disease, cognitive decline and cancer, and aging. Intended for food, nutrition, and nutraceutical researchers, as well as those studying related fields, the book offers a mechanistic approach that is currently

• Author : Junsei Taira
• Publisher : MDPI
• Release Date : 2021-08-30
• ISBN : 9783036509389

This book “Oxidative Stress Modulators and Functional Foods” is focused on the antioxidant role of natural products, involving their ability to modulate oxidative stress and/or reverse disease studied both in vitro and in animal models. Additionally, the molecular mechanisms of these actions and the modulation of signalling pathways related to inflammation, apoptosis, and survival response in the redox system by natural products are included.

• Author : Dilip Ghosh
• Publisher : Academic Press
• Release Date : 2020-11-12
• ISBN : 9780128206102

Nutraceuticals in Brain Health and Beyond focuses on a variety of health disorders where intervention with nutritional supplements prove valuable, such as Alzheimer’s, Parkinson’s, autism, and attention-deficit disorder in children. In addition, Nutraceuticals in Brain Health and Beyond addresses "herb-nutra psychiatry" which is a field of research focused on developing a comprehensive, cohesive, and scientifically rigorous evidence base to shift conceptual thinking around the role of diet and nutrition in mental health. Intended for nutrition researchers, nutritionists, dieticians,

• Author : Charis M. Galanakis
• Publisher : Academic Press
• Release Date : 2021-10-24
• ISBN : 9780323850537

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food components. This second edition also assesses shelf-life, sensory characteristics, and the profile of food products. Covering the most important groups of food components, including lipids, proteins, peptides and amino acids, carbohydrates, dietary fiber, polyphenols, carotenoids, vitamins, aromatic compounds, minerals, glucosinolates, enzymes, this book addresses processing methods for each.

• Author : Navnidhi Chhikara,Anil Panghal,Gaurav Chaudhary
• Publisher : John Wiley & Sons
• Release Date : 2022-03-29
• ISBN : 9781119775560

Functional Foods Presenting cutting-edge information on new and emerging food engineering processes, Functional Foods, the second volume in the groundbreaking new series, “Bioprocessing in Food Science,” is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today. Functional Foods, the second volume in series, “Bioprocessing in Food Science,” is an up-to-date, comprehensive volume covering the preparation, processes and health benefits of functional foods. Written and edited by a team of experts in the field,

• Author : Viduranga Waisundara,Naofumi Shiomi
• Publisher : BoD – Books on Demand
• Release Date : 2017-03-01
• ISBN : 9789535129196

This book focuses on the usage and application of plant- and animal-based food products with significant functional properties and health benefits as well as their development into processed food. Many chapters in this book contain overviews on superfood and functional food from South America. Details on the functional properties of apiculture products are also included herein. Additionally, an area that is not widely discussed in academia - pet food with functional properties - is also covered. It is hoped that

• Author : Liana Claudia Salanta
• Publisher : BoD – Books on Demand
• Release Date : 2020-04-01
• ISBN : 9781789859331

The global market of foods with health claims remains highly dynamic and is predicted to expand even further. Consumers have become increasingly aware of the importance of consuming healthy foods in order to have a well-balanced diet and this has increased the demand for foods with health benefits. On the other hand, the food sector companies are trying to meet the new consumers' expectations while designing a variety of novel, enhanced products. Thus, understanding the potential uses of bioactive compounds

• Author : Trust Beta,Mary Ellen Camire
• Publisher : Royal Society of Chemistry
• Release Date : 2018-09-06
• ISBN : 9781788015325

Globally, cereal grains are a staple part of the diet providing primarily carbohydrates and other phytochemical components. Detailed coverage of the composition and functionality of the bulk carbohydrate components, specifically starch, beta-glucans, and arabinoxylans, and the trace phytochemical components, i.e. phenolic compounds such as phenolic acids, anthocyanins, deoxyanthocyanins, and proanthocyanidins in cereal grains and grain products is provided. Considerable attention is paid to the interactions between carbohydrate and non-carbohydrate components in grains including starch–protein and starch–lipid interactions

• Author : Ronald Ross Watson,Victor R. Preedy,Sherma Zibadi
• Publisher : Academic Press
• Release Date : 2013-10-26
• ISBN : 9780123984678

Polyphenols in Human Health and Disease documents antioxidant actions of polyphenols in protection of cells and cell organelles, critical for understanding their health-promoting actions to help the dietary supplement industry. The book begins by describing the fundamentals of absorption, metabolism and bioavailability of polyphenols, as well as the effect of microbes on polyphenol structure and function and toxicity. It then examines the role of polyphenols in the treatment of chronic disease, including vascular and cardiac health, obesity and diabetes therapy,

• Author : Isabel C. F. R. Ferreira,Patricia Morales Gómez,Lillian Barros
• Publisher : John Wiley & Sons
• Release Date : 2017-01-17
• ISBN : 9781118944622

Wild Plants, Mushrooms and Nuts: Functional Properties and Food Applications is a compendium of current and novel research on the chemistry, biochemistry, nutritional and pharmaceutical value of traditional food products, namely wild mushrooms, plants and nuts, which are becoming more relevant in diets, and are especially useful for developing novel health foods and in modern natural food therapies. Topics covered will range from their nutritional value, chemical and biochemical characterization, to their multifunctional applications as food with beneficial effects on

• Author : Chukwuebuka Egbuna,Genevieve Dable Tupas
• Publisher : Springer Nature
• Release Date : 2020-08-24
• ISBN : 9783030423193

Functional foods and nutraceuticals are food products that naturally offer or have been modified to offer additional health benefits beyond basic nutrition. As such products have surged in popularity in recent years, it is crucial that researchers and manufacturers understand the concepts underpinning functional foods and the opportunity they represent to improve human health, reduce healthcare costs, and support economic development worldwide. Functional Foods and Nutraceuticals: Bioactive Components, Formulations and Innovations presents a guide to functional foods from experienced professionals

• Author : Ram B. Singh
• Publisher : Academic Press
• Release Date : 2021-11-30
• ISBN : 9780128231753

Functional Foods and Nutraceuticals in Metabolic and Non-communicable Diseases presents strategies for the prevention of non-communicable diseases and undernutrition through the use of functional foods and nutraceuticals. Research has shown that the use of certain functional foods and nutraceuticals, including spices, herbs, and millets, animal foods and plant foods can play a role in the treatment and prevention of various diseases and in health promotion. Finally, the book explores epigenetic modulation as a new method for the development of functional

• Author : Leo M.L. Nollet,Fidel Toldra
• Publisher : CRC Press
• Release Date : 2012-01-18
• ISBN : 9781439815908

Functional foods offer specific benefits that enhance life and promote longevity, and the active compounds responsible for these favorable effects can be analyzed through a range of techniques. Handbook of Analysis of Active Compounds in Functional Foods presents a full overview of the analytical tools available for the analysis of active ingredien

• Author : Jorge Welti-Chanes,Sergio O. Serna-Saldívar,Osvaldo Campanella,Viridiana Tejada-Ortigoza
• Publisher : Springer Nature
• Release Date : 2020-04-15
• ISBN : 9783030386542

This text provides comprehensive coverage of fibers used in food formulations, starting with the understanding of their basic chemical structure and how they are present and organized in the cell wall structure, their physicochemical and functional properties, their impact on the digestive process and their role and preventive action against various chronic diseases including colon cancer. The book focuses on traditional and new fiber rich sources, incorporating an integrated approach in terms of the technological and engineering processes used to