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Phenolics in Food and Nutraceuticals

Author: Fereidoon Shahidi

Publisher: CRC Press

Published: 2003-07-29

Total Pages: 576

ISBN-13: 0203508734

Phenolics in Food and Nutraceuticals is the first single-source compendium of essential information concerning food phenolics. This unique book reports the classification and nomenclature of phenolics, their occurrence in food and nutraceuticals, chemistry and applications, and nutritional and health effects. In addition, it describes antioxidant a

Dietary Fibre Functionality in Food and Nutraceuticals

Author: Farah Hosseinian

Publisher: John Wiley & Sons

Published: 2017-03-06

Total Pages: 324

ISBN-13: 1119138051

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Increasing fiber consumption can address, and even reverse the progression of pre-diabetes and other associated non-communicable diseases. Understanding the link between plant dietary fiber and gut health is a small step in reducing the heavy economic burden of metabolic disease risks for public health. This book provides an overview of the occurence, significance and factors affecting dietary fiber in plant foods in order to critically evaluate them with particular emphasis on evidence for their beneficial health effects.

Functional Foods, Nutraceuticals, and Degenerative Disease Prevention

Author: Gopinadhan Paliyath

Publisher: John Wiley & Sons

Published: 2011-08-15

Total Pages: 435

ISBN-13: 0470960825

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Functional Foods, Nutraceuticals and Degenerative Disease Prevention is a compilation of different segments of functional foods and nutraceuticals focusing on their mechanism of action in the human body leading to disease prevention. Numerous chapters deal with different functional foods in terms of their efficacy, highlighting the mechanism of action of their ingredients. The book focuses on the biochemistry and molecular biology of the disease prevention process rather than simply compiling the benefits of functional foods and nutraceuticals. Aimed primarily at an audience comprised of researchers, industry professionals, food scientists, medical professionals and graduate level students, Functional Foods, Nutraceuticals and Degenerative Disease Prevention offers a mechanism-based interpretation for the effect of nutraceuticals within the human body. Ultimately, the discussion of the biological effects of a variety of functional foods will provide a wholesome approach to the maintenance of health through judicious choice of functional foods.

Oxidative Stress and Chronic Degenerative Diseases

Author: Jose Antonio Morales-Gonzalez

Publisher: BoD – Books on Demand

Published: 2013-05-22

Total Pages: 516

ISBN-13: 953511123X

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This work responds to the need to find, in a sole document, the affect of oxidative stress at different levels, as well as treatment with antioxidants to revert and diminish the damage. Oxidative Stress and Chronic Degenerative Diseases - a Role for Antioxidants is written for health professionals by researchers at diverse educative institutions (Mexico, Brazil, USA, Spain, Australia, and Slovenia). I would like to underscore that of the 19 chapters, 14 are by Mexican researchers, which demonstrates the commitment of Mexican institutions to academic life and to the prevention and treatment of chronic degenerative diseases.

Nutraceuticals and Health Care

Author: Jasmeet Kour

Publisher: Academic Press

Published: 2021-11-24

Total Pages: 404

ISBN-13: 0323886175

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Nutraceuticals and Health Care explores the role of plant-based nutraceuticals as food ingredients and as therapeutic agents for preventing various diseases. The book assesses the role of nutraceuticals in addressing cardiovascular disease, cancer, diabetes, and obesity by highlighting the derivatives, extraction, chemistry, mechanism of action, pharmacology, bioavailability, and safety of specific nutraceuticals. It analyzes twenty one nutraceuticals in a systematic way, providing a welcomed reference for nutrition researchers, nutritionists and dieticians, as well as other scientists studying related areas in food science, technology or agriculture. Students studying related topics will also benefit from this material. Serves as a foundation for analyzing the efficiency and validity of various plant-derived nutraceuticals Explores the use of nutraceuticals as a therapeutic tool in the prevention of chronic and degenerative diseases Highlights the derivatives, extraction, chemistry, mechanism of action, pharmacology, bioavailability, and safety of specific nutraceuticals

Nutraceutical and Functional Food Components

Author: Charis M. Galanakis

Publisher: Academic Press

Published: 2021-10-24

Total Pages: 633

ISBN-13: 0323850537

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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. Food scientists, technologists, researchers, nutritionists, engineers and chemists, agricultural scientists, other professionals working in the food industry, as well as students studying related fields, will benefit from this updated reference. Focuses on nutritional value, functional properties, applications, bioavailability and bioaccessibility of food components Covers food components by describing the effects of thermal and non-thermal technologies Addresses shelf-life, sensory characteristics and health claims

Phenolic Compounds in Food

Author: Leo M.L. Nollet

Publisher: CRC Press

Published: 2018-01-29

Total Pages: 561

ISBN-13: 1351646478

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Phenolic compounds, one of the most widely distributed groups of secondary metabolites in plants, have received a lot of attention in the last few years since the consumption of vegetables and beverages with a high level of such compounds may reduce risks of the development of several diseases. This is partially due to their antioxidant power since other interactions with cell functions have been discovered. What’s more, phenolic compounds are involved in many functions in plants, such as sensorial properties, structure, pollination, resistance to pests and predators, germination, processes of seed, development, and reproduction. Phenolic compounds can be classified in different ways, ranging from simple molecules to highly polymerized compounds. Phenolic Compounds in Food: Characterization and Analysis deals with all aspects of phenolic compounds in food. In five sections, the 21 chapters of this book address the classification and occurrence of phenolic compounds in nature and foodstuffs; discuss all major aspects of analysis of phenolic compounds in foods, such as extraction, clean-up, separation, and detection; detail specific analysis methods of a number of classes of phenolic compounds, from simple molecules to complex compounds; describe the antioxidant power of phenolic compounds; and discuss specific analysis methods in different foodstuffs.

Bioactive Extraction and Application in Food and Nutraceutical Industries

Author: Tanmay Sarkar

Publisher: Springer Nature

Published: 2024-01-13

Total Pages: 480

ISBN-13: 1071636014

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This volume details state-of- the art methods on sustainable food extractions. Chapters guide readers on traditional and novel extraction techniques, as well as exploring diverse sources of bioactive compounds. Additionally, chapters provide a holistic view of the field, catering to the needs of researchers, industry professionals, and students who are interested in this rapidly evolving area. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols. Authoritative and cutting-edge, Bioactive Extraction and Application in Food and Nutraceutical Industries aims to be a foundation for future studies and to be a source of inspiration for new investigations in the field.

Functional Foods, Nutraceuticals and Natural Products

Author: Dhiraj A. Vattem

Publisher: DEStech Publications, Inc

Published: 2015-10-06

Total Pages: 836

ISBN-13: 1605951013

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Bioactive ingredients in foods and their pharmacological and health effects. Functional foods and bioactives of microbial, plant and animal origin, including probiotics, herbs, spices, vegetables, specialty fruits, seafood and milk components. Impact on the microbiome, emerging metabolic pathways and prevention of chronic and infectious diseases.Techniques for functional food development and evaluation.Regulatory and safety considerations. This volume presents basic and advanced technical information on the sources, mechanisms and safety of food bioactives in the etiology and prevention of chronic and infectious diseases. In this context, it offers details useful not only for understanding but also improving the functionality of foods. It reviews advances in multiple phytochemicals and food ingredients known for positive effects on human physiology, including interactions with the human microbiome. Metabolomic and proteomic techniques are explored as ways of improving the understanding of mechanisms of action, and increasing the therapeutic effectiveness of selected food ingredients. Special attention is given to chemistry, molecular structure and pharmacological effects of bioactive ingredients. Bioactives from a wide range of foods are investigated, including pro- and prebiotics, fungi, yeasts, herbs, spices, fruits, vegetables, seafood and many more. The text provides systematic information needed to develop and validate commercial products incorporating functional ingredients.

Bio-Farms for Nutraceuticals

Author: Maria Teresa Giardi

Publisher: Springer Science & Business Media

Published: 2011-06-26

Total Pages: 360

ISBN-13: 1441973478

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"Bio-Farms for Nutraceuticals" can be said to have been born of the NUTRA-SNACKS project within the Sixth Framework Programme Priority on Food Quality and Safety. One objective of NUTRA -SNACK S was to improve the nutritional and eating properties of ready-to-eat products and semi-prepared foodstuffs through better monitoring of the quality and safety of raw materials and the development of innovative processes along the production chain. Another main objective of the project was the production of ready-to-eat snacks with high nutraceutic activity. Seven research institutes and three companies in six European countries were involved in this effort. The co-operation resulted in the production of food having a high content of natural metabolites with the following beneficial health effects: anticancer, antilipidemic, anticholesterol, antimicrobial, antibacterial, antifungal, antiviral, antihypertensive, anti-inflamatory and antioxidant activities.