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Bioactive Compounds and Functional Foods in Health and Disease

Author: Danik M. Martirosyan

Publisher: CreateSpace

Published: 2012-02-01

Total Pages: 300

ISBN-13: 9781470128425

The 10th International Conference "Functional Food Compounds in Health and Disease” at the University of California, Santa Barbara in California was held with great success continuously since 2004. This conference reviewed functional food components for the prevention and management of chronic diseases from a multidisciplinary perspective. The forever growing field of functional foods for chronic diseases brings together research scientists, medical doctors, food manufacturers and consumers who are committed to the present day major health issues to discuss the contribution of functional food compounds and functional foods in the prevention and management of Diabetes, Obesity, Cardiovascular Disorders, Cancer and other diseases. The main topics in the conference include role of functional food components for major disease conditions and therapeutic use in scientific practice. This 10th International Conference not only introduces new functional foods, but also shows the investigations and research that led to their creation with modern approaches in the prevention and management of chronic diseases by using innovations of herbal remedies, food additives and non-traditional plants as functional foods. The book showcases the numerous ideas and contributions made in the field of functional foods and chronic diseases, demonstrating the current progress and evolution that will undoubtedly change the lives of millions of people.

Functional Foods and Bioactive Compounds in Health and Disease

Author: Danik M. Martirosyan

Publisher: Createspace Independent Publishing Platform

Published: 2017-03-09

Total Pages: 242

ISBN-13: 9781544602165

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Functional Food's research has allowed modern society to evade the side effects of modern pharmaceuticals and the problems associated with treating chronic diseases through surgical procedures. Presented in this book are scientists, food manufacturers, and healthcare professionals who are committed to functional food research that have brought together ideas and research to treat chronic illnesses and improve the quality of life through the utilization of functional foods with bioactive compounds. This book presents the discovery, sources, potential health benefits, and safety aspects of bioactive compounds and functional foods for chronic diseases, in addition to, the scientific research and development of novel functional food products. This issue not only preserves the numerous scientific concepts and contributions made in the field of functional food, but also lays the foundation for a field of science that will undoubtedly logarithmically expand in the coming years, changing modern society's relationship with medicine. Danik M. Martirosyan, PhD, President of Functional Food Center/ Functional Food Institute, Dallas, TX, USA

Functional Foods, Bioactive Compounds, and Biomarkers in Health and Disease

Author: Danik Martirosyan

Publisher: Createspace Independent Publishing Platform

Published: 2018-04-13

Total Pages: 120

ISBN-13: 9781987789829

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The Functional Food Center has successfully held 23 International Conferences, including this one, since 2004. We take special interest in enabling the assimilation of scientific knowledge at our conferences under the series "Functional Foods and Chronic Diseases: Science and Practice." The 23nd International Conference was held April 24th throguh April 25th, in the San Diego Convention Center in San Diego, CA. This conference was titled "Functional Foods, Bioactive Compounds, and Biomarkers in Health and Disease: Science and Practice." Main Conference Topics Include: 1. Functional Food Definition, Status, and Regulation 2. Dietary Nitrite and Nitrate 3. Functional Foods and Bioactive Compounds for Aging 4. Functional Foods and Bioactive Compound(s): Prevention and Management of Non-Communicable Diseases 5. Functional Foods and Sport Nutrition 6. Functional Foods and Sport Nutrition 7. Current Research and Development of New Functional Food Products Functional Food's research has allowed modern society to evade the side effects of modern pharmaceuticals and the problems associated with treating chronic diseases through surgical procedures. Presented in this book are scientists, food manufacturers, and healthcare professionals who are committed to functional food research that have brought together ideas and research to treat chronic illnesses and improve the quality of life through the utilization of functional foods with bioactive compounds. This book presents the discovery, sources, potential health benefits, and safety aspects of bioactive compounds and functional foods for health and disease, in addition to, the scientific research and development of novel functional food products. This issue not only preserves the numerous scientific concepts and contributions made in the field of functional food, but also lays the foundation for a field of science that will undoubtedly logarithmically expand in the coming years, changing modern society's relationship with medicine.

Functional Foods, Bioactive Compounds and Nutraceuticals in Health and Disease

Author: Danik Martirosyan

Publisher: Independently Published

Published: 2019-04-19

Total Pages: 182

ISBN-13: 9781095227091

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The Functional Food Center has successfully held 26 International Conferences, including this one, since 2004. We take special interest in enabling the assimilation of scientific knowledge at our conferences under the series "Functional Foods and Chronic Diseases: Science and Practice." The 26th International Conference was held May 9th throguh May 10th, in San Diego, CA, USA. This conference was titled "Functional Foods, Bioactive Compounds and Nutraceuticals in Health and Disease."Main conference sessions include: *Dietary Nitrite and Nitrate*Vitamins, Nutrients and Nutritional Supplements in Cardiovascular Health and Dysfunction*Functional Foods and Aging: Metabolic Syndrome, Diabetes, and other Related Disorders*Metabolic Syndrome and Gut Microbiome*Functional Foods and Chronic Diseases*Food Bioactive Compounds, Biomarkers, and Functional Foods: Promising Concept for Chronic Disease and Healthy Aging*Plant and Animal Origin Bioactive Ingredients*Current Research and Development of New Functional Food Products Presented in this book are scientists, food manufacturers, and healthcare professionals who are committed to functional food research. They have brought together ideas and research to treat chronic illnesses and improve the quality of life through the utilization of functional foods with bioactive compounds.Danik Martirosyan, PhD, President of Functional Food Center, Functional Food Institute, Dallas, TX, USA

Functional Foods and Chronic Diseases

Author: Danik Martirosyan

Publisher: Createspace Independent Publishing Platform

Published: 2017-09-05

Total Pages: 248

ISBN-13: 9781976154966

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The Functional Food Center has successfully held 22 International Conferences, including this one, since 2004. We take special interest in enabling the assimilation of scientific knowledge at our conferences under the series "Functional Foods and Chronic Diseases: Science and Practice." The 22nd International Conference was held September 22nd through the 23rd, 2017, in the Joseph B. Martin Conference Center at Harvard Medical School, Boston, MA, USA. This conference was titled "Functional Foods and Chronic Diseases: Science and Practice." Main Conference Topics Include: 1.Functional food definition, status, regulation and statistical analysis 2.Engineering bioaccessibility and bioavailabilty of bioactive compounds 3.Microbiome: health and cancer 4.Functional foods and chronic diseases: A.Neurological diseases B.Cardiovascular diseases 5.Dietary exosomes and their cargos 6.Functional foods with bioactive compound(s): prevention and management of non-communicable diseases 7.Bioactive food compounds: sources and potential health benefits 8.Current research and development of new functional food products Functional Food's research has allowed modern society to evade the side effects of modern pharmaceuticals and the problems associated with treating chronic diseases through surgical procedures. Presented in this book are scientists, food manufacturers, and healthcare professionals who are committed to functional food research that have brought together ideas and research to treat chronic illnesses and improve the quality of life through the utilization of functional foods with bioactive compounds. This book presents the discovery, sources, potential health benefits, and safety aspects of bioactive compounds and functional foods for health and disease, in addition to, the scientific research and development of novel functional food products. This issue not only preserves the numerous scientific concepts and contributions made in the field of functional food, but also lays the foundation for a field of science that will undoubtedly logarithmically expand in the coming years, changing modern society's relationship with medicine. Danik M. Martirosyan, Ph.D., President of Functional Food Center/ Functional Food Institute, Dallas, TX, USA Jin-Rong Zhou, Ph.D., Associate Professor of Surgery, Harvard Medical School, Director of Nutrition/Metabolism Laboratory, Beth Israel Deaconess Medical Center, Boston, MA, USA

Functional Foods, Nutrition and Chronic Diseases

Author: Danik Martirosyan

Publisher: Createspace Independent Publishing Platform

Published: 2018-08-31

Total Pages: 140

ISBN-13: 9781726448963

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INTRODUCTION The Functional Food Center has successfully held 24 International Conferences, including this one, since 2004. We take special interest in enabling (providing) the assimilation of scientific knowledge at our conferences under the series "Functional Foods and Chronic Diseases: Science and Practice." The 24th International Conference was held September 20th through September 21st, in Boston, MA, USA. This conference is titled "Functional Foods, Nutrition and Chronic Diseases: Science and Practice." Main Conference Sessions and Topics Include: 1.Functional Food Definition, Status, and Regulation 2.Biomarkers, Bioinformatics, Bioactive Molecules for Development of Functional Foods 3.Functional Foods Consumption: Product Development, Marketing and Consumer acceptance 4.Functional Foods and Bioactive Compound(s): Prevention and Management of Non-communicable Diseases 5.Nutrition and Functional Foods for Patients with Prediabetes and Diabetes 6.Bioactive Compounds in Health and Disease 7.Functional Food Ingredients: Sources and Potential Benefits in Public Health 8.Current Research and Development of New Functional Food Products The Functional Food Center's research has allowed modern society to evade the side effects of modern pharmaceuticals and the problems associated with treating chronic diseases through surgical procedures. Presented in this book are scientists, food manufacturers, and healthcare professionals who are committed to functional food research that have brought together ideas and research to treat chronic illnesses and improve the quality of life through the utilization of functional foods with bioactive compounds. This book presents the discovery, sources, potential health benefits, and safety aspects of bioactive compounds and functional foods for health and disease, in addition to, the scientific research and development of novel functional food products. This issue not only preserves the numerous scientific concepts and contributions made in the field of functional food, but also lays the foundation for a field of science that will undoubtedly expand, logarithmically, in the coming years, changing modern society's relationship with medicine. Danik M. Martirosyan, Ph.D., President of Functional Food Center/ Functional Food Institute, Dallas, TX, USA Jin-Rong (Joseph) Zhou, Ph.D, Associate Professor of Surgery, Director of Nutrition/Metabolism Laboratory at Department of Surgery, Beth Israel Deaconess Medical Center, Harvard Medical School, Boston, MA, USA

Bioactives in Fruit

Author: Margot Skinner

Publisher: John Wiley & Sons

Published: 2013-06-14

Total Pages: 544

ISBN-13: 1118635590

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For centuries we have known that fruit is important for health, but we are only just beginning to fully understand why. Bioactives in Fruit: Health Benefits and Functional Foods aims to summarise some of our current knowledge on the bioactive compounds that are associated with the health benefits of specific fruits with a strong emphasis on the validation of health benefits by human intervention trials. Reflecting the current interest in food and health, the book includes strategies to retain and enhance the bioactives in fruit through breeding, growing conditions, fruit storage, processing into ingredients and production of functional foods. To accomplish this task authors with expertise in biology, chemistry, pharmacology, food science, nutrition, medicine, and horticulture have contributed. They come from universities, government and industry funded research institutes and biotechnology and food companies in Europe, the United States, Asia and New Zealand to give the book a broad perspective. This book, describing fruit bioactives, their health benefits when consumed as a food and related topics regarding their development into fresh or processed functional foods, will be of use to postgraduate students, researchers, functional food product developers, food regulators and anyone who has curiosity about why fruit is good for you. The information contained within will provide plant breeders with new targets for the development of value-added horticultural products, and will also provide nutritionists and dieticians with a useful resource for developing strategies to assist in preventing or slowing disease onset or severity. Bioactives in Fruit: Health Benefits and Functional Foods is a major resource which will be required reading for anyone working in the fields of health and functional foods.

Bioactive Food Components Activity in Mechanistic Approach

Author: Cinthia Bau Betim Cazarin

Publisher: Academic Press

Published: 2021-11-22

Total Pages: 257

ISBN-13: 0128225904

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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 lacking in the market. Explores the mechanistic approach of functional foods in health and disease Contains definitions, case studies, applications, literature reviews, recent developments and text boxes Provides coverage of phenolic compounds, prebiotics and probiotics, carotenoids, tocopherols, bioactive peptides, polyunsaturated and monounsaturated fatty acids, and sulfur compounds

Functional Foods and Nutraceuticals

Author: Chukwuebuka Egbuna

Publisher: Springer Nature

Published: 2020-08-24

Total Pages: 644

ISBN-13: 3030423190

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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 in key institutions around the world. The text provides background information on the health benefits, bioavailability, and safety measurements of functional foods and nutraceuticals. Subsequent chapters detail the bioactive components in functional foods responsible for these health benefits, as well as the different formulations of these products and recent innovations spurred by consumer demands. Authors emphasize product development for increased marketability, taking into account safety issues associated with functional food adulteration and solutions to be found in GMP adherence. Various food preservation methods aimed at enhancing the quality and shelf life of functional food are also highlighted. Functional Foods and Nutraceuticals: Bioactive Components, Formulations and Innovations is the first of its kind, designed to be useful to students, teachers, nutritionists, food scientists, food technologists and public health regulators alike.

Bioactive Compounds in Nutraceutical and Functional Food for Good Human Health

Author: Kavita Sharma

Publisher: BoD – Books on Demand

Published: 2021-04-07

Total Pages: 358

ISBN-13: 1838808876

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Bioactive compounds are abundant in nature, particularly in plants, which have the capacity to synthesize phenolics, flavonoids, caffeine, carotenoids, and much more. Different bioactive compounds can change or alter the life process due to their different biological activities. This book examines bioactive compounds and their sources, structures, and potential uses in various industries, including pharmaceuticals, medicine, cosmetics, and food processing.