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Bioactive Food as Dietary Interventions for Diabetes

Bioactive Food as Dietary Interventions for Diabetes
Bioactive Foods in Chronic Disease States

by Ronald Ross Watson,Victor R. Preedy

  • Publisher : Academic Press
  • Release : 2012-11-06
  • Pages : 633
  • ISBN : 0123971535
  • Language : En, Es, Fr & De
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The role of diet in the prevention, control and treatment of diabetes continues to provide significant opportunity for non-pharmaceutical interventions for many of the over 20 million people who live with this disease. Looking beyond traditional dietary controls may lead to more effective, cost efficient, and flexible options for many patients. Bioactive Food as Dietary Interventions for Diabetes is the only available scientific resource focused on exploring the latest advances in bioactive food research, and the potential benefit of bioactive food choice on the diabetic condition. Written by experts from around the world, it presents important information that can help improve the health of those at risk for diabetes and diabetes related conditions using food selection as its foundation. Focuses on the role of bioactive foods in addressing pre-diabetes symptoms, their potential to complement other treatments for those suffering from diabetes and diabetic-related obesity and other health issues Documents foods that can affect metabolic syndrome and ways the associated information could be used to understand other diseases that share common etiological pathways Includes insights from experts from around the world, providing global perspectives and options based on various regional foods

Bioactive Food as Dietary Interventions for Diabetes

Bioactive Food as Dietary Interventions for Diabetes
A Book

by Ronald Ross Watson,Victor R. Preedy

  • Publisher : Academic Press
  • Release : 2019-02-02
  • Pages : 712
  • ISBN : 0128138238
  • Language : En, Es, Fr & De
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Bioactive Food as Dietary Interventions for Diabetes, Second Edition is a valuable scientific resource that explores the latest advances in bioactive food research and the potential benefits of bioactive food choice on diabetic conditions. Written by experts from around the world, it presents important information that can help improve the health of those at risk for diabetes and diabetes related conditions using food selection as its foundation. This important resource for those involved in the dietary and nutritional care of diabetic patients is also ideal for researchers seeking information on alternative bioactive food-based solutions. Serves as a starting point for in-depth discussions in academic settings that can lead to revised and updated treatment options for diabetes Offers detailed, well-documented reviews outlining the ability of bioactive foods to improve and treat diabetes and obesity Includes updated research on the global epidemic of diabetes Presents global perspectives and coverage of regional foods

Bioactive Food as Dietary Interventions for the Aging Population

Bioactive Food as Dietary Interventions for the Aging Population
Bioactive Foods in Chronic Disease States

by Ronald Ross Watson,Victor R. Preedy

  • Publisher : Academic Press
  • Release : 2012-10-22
  • Pages : 514
  • ISBN : 0123977614
  • Language : En, Es, Fr & De
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Bioactive Food as Dietary Interventions for the Aging Population presents scientific evidence of the impact bioactive foods can have in the prevention and mediation of age related diseases. Written by experts from around the world, this volume provides important information that will not only assist in treatment therapies, but inspire research and new work related to this area. Focuses on the role of bioactive foods in addressing chronic conditions associated with aging and senescence Important information for developing research on this rapidly growing population representing an increasingly significant financial burden Documents foods that can affect metabolic syndrome and ways the associated information could be used to understand other diseases, which share common etiological pathways.

Bioactive Food as Dietary Interventions for Liver and Gastrointestinal Disease

Bioactive Food as Dietary Interventions for Liver and Gastrointestinal Disease
Bioactive Foods in Chronic Disease States

by Ronald Ross Watson,Victor R. Preedy

  • Publisher : Academic Press
  • Release : 2012-10-22
  • Pages : 802
  • ISBN : 0123977649
  • Language : En, Es, Fr & De
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Bioactive Food as Dietary Interventions for Liver and Gastrointestinal Disease provides valuable insights for those seeking nutritional treatment options for those suffering from liver and/or related gastrointestinal disease including Crohn’s, allergies, and colitis among others. Information is presented on a variety of foods including herbs, fruits, soy and olive oil. This book serves as a valuable resource for researchers in nutrition, nephrology, and gastroenterology. Addresses the most positive results from dietary interventions using bioactive foods to impact diseases of the liver and gastrointestinal system, including reduction of inflammation, improved function, and nutritional efficiency Presents a wide range of liver and gastrointestinal diseases and provides important information for additional research Associated information can be used to understand other diseases, which share common etiological pathways

Bioactive Food as Dietary Interventions for Arthritis and Related Inflammatory Diseases

Bioactive Food as Dietary Interventions for Arthritis and Related Inflammatory Diseases
A Book

by Ronald Ross Watson,Victor R. Preedy

  • Publisher : Academic Press
  • Release : 2019-01-26
  • Pages : 628
  • ISBN : 0128138211
  • Language : En, Es, Fr & De
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Bioactive Food as Dietary Interventions for Arthritis and Inflammatory Diseases, Second Edition is a valuable scientific resource that focuses on the latest advances in bioactive food research and the potential benefit of bioactive food choice on arthritis. Written by experts from around the world, the book presents important information that can help improve the health of those at risk for arthritis and related conditions using food selection as its foundation. Serves as a starting point for in-depth discussions in academic settings Offers detailed, well-documented reviews outlining the ability of bioactive foods to improve and treat arthritis Includes updated research on the global epidemic of diabetes Updated with current research on antioxidant flavonoids, anti-Inflammatory natural foods, ginger and the effects of beef on inflammation Documents foods that can affect metabolic syndrome and ways the associated information could be used to understand other diseases that share common etiological pathways

Bioactive Food as Dietary Interventions for Cardiovascular Disease

Bioactive Food as Dietary Interventions for Cardiovascular Disease
Bioactive Foods in Chronic Disease States

by Ronald Ross Watson,Victor R. Preedy

  • Publisher : Academic Press
  • Release : 2012-10-22
  • Pages : 746
  • ISBN : 0123965403
  • Language : En, Es, Fr & De
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One major example of the synergy of bioactive foods and extracts is their role as an antioxidant and the related remediation of cardiovascular disease. There is compelling evidence to suggest that oxidative stress is implicated in the physiology of several major cardiovascular diseases including heart failure and increased free radical formation and reduced antioxidant defences. Studies indicate bioactive foods reduce the incidence of these conditions, suggestive of a potential cardioprotective role of antioxidant nutrients. Bioactive Food as Dietary Interventions for Cardiovascular Disease investigates the role of foods, herbs and novel extracts in moderating the pathology leading to cardiovascular disease. It reviews existing literature, and presents new hypotheses and conclusions on the effects of different bioactive components of the diet. Addresses the most positive results from dietary interventions using bioactive foods to impact cardiovascular disease Documents foods that can affect metabolic syndrome and other related conditions Convenient, efficient and effective source that allows readers to identify potential uses of compounds – or indicate those compounds whose use may be of little or no health benefit Associated information can be used to understand other diseases that share common etiological pathways

At the Crossroads Between Nutrition and Pharmacology

At the Crossroads Between Nutrition and Pharmacology
A Book

by M. Victorina Aguilar and Cristina Otero

  • Publisher : Bentham Science Publishers
  • Release : 2017-05-17
  • Pages : 480
  • ISBN : 1681084295
  • Language : En, Es, Fr & De
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Functional foods (foods with known bioactive properties) have shown potential for preventive and therapeutic treatments. However, this potential must be safely determined before they enter the commercial market. At the same time, nutrition research is transforming into a data driven field with reference to the identification and development of functional food products due to the large number of variables affecting food biochemistry in the human body. This volume presents reviews of recent advances in food chemistry, food technology and nutraceutical research (for diet therapy and cosmetics). Chapters in this volume cover a broad spectrum of topics: - drug discovery and development in the modern nutraceutical industry, - recent developments in the extraction, identification and quantification of bioactive peptides in foods, - concepts of bioavailability, bioaccessibility, bioactivity, bioefficiency and bioconversion of bioactive foods, - synthetic routes for obtaining bioactive compounds, - the role of nutrigenomics to identify key cellular functions by specific genetic and epigenetic interactions with a nutrient, - anti-cancer properties of important bioactive components of medicinal plants, - the effect of a diet based on different bioactive foods on prevention and treatment of diabetes, - antioxidant effects on cardiovascular disease, - beneficial effects of bioactive foods on metabolic syndrome, - the potential of tauroursodeoxycholic acid on prevention and recovery of neurodegenerative diseases, - the effects of natural phytochemicals in prostate cancer, - the effects of methylxanthines (caffeine and others), and culinary methods on physiological and toxicological effects of the bioactive food constituents. The volume is an ideal reference for pharmacy students, nutritionists, healthcare providers and nutraceutical R&D specialists interested in functional foods. [Series Intro] Frontiers in Bioactive Compounds brings edited reviews on the analysis and characterization of natural compounds of medicinal interest. Each volume covers useful information on a variety of natural sources as well as analytical techniques. This series is essential reading for analytical and medicinal chemists as well as professionals involved in natural and pharmaceutical product research and development.

Dietary Interventions in Liver Disease

Dietary Interventions in Liver Disease
Foods, Nutrients, and Dietary Supplements

by Ronald Ross Watson,Victor R. Preedy

  • Publisher : Academic Press
  • Release : 2019-01-10
  • Pages : 428
  • ISBN : 012814467X
  • Language : En, Es, Fr & De
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Dietary Interventions in Liver Disease: Foods, Nutrients, and Dietary Supplements provides valuable insights into the agents that affect metabolism and other health-related conditions in the liver. It provides nutritional treatment options for those suffering from liver disease. Information is presented on a variety of foods, including herbs, fruits, soy and olive oil, thus illustrating that variations in intake can change antioxidant and disease preventing non-nutrients that affect liver health and/or disease promotion. This book is a valuable resource for biomedical researchers who focus on identifying the causes of liver diseases and food scientists targeting health-related product development. Provides information on agents that affect metabolism and other health-related conditions in the liver Explores the impact of composition, including differences based on country of origin and processing techniques Addresses the most positive results from dietary interventions using bioactive foods to impact liver disease, including reduction of inflammation and improved function

Evidence-Based Nutrition and Clinical Evidence of Bioactive Foods in Human Health and Disease

Evidence-Based Nutrition and Clinical Evidence of Bioactive Foods in Human Health and Disease
A Book

by Asim K. Duttaroy

  • Publisher : Academic Press
  • Release : 2021-07-08
  • Pages : 472
  • ISBN : 0128221941
  • Language : En, Es, Fr & De
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Evidence-Based Nutrition and Clinical Evidence of Bioactive Foods in Human Health and Disease explores a wide range of studies from clinical investigations to mechanistic research, covering the actions of bioactives on specific tissues and cells in intestinal, neurological, immunological and cardiovascular health and disease, including cancers. The book also focuses on metabolism, mechanisms of actions, tissue-specific effects, and the structure–function relationships between clinical trial, ex vivo and in vitro data. Written for nutrition researchers, clinical researchers, dieticians, and others working in and studying health-related fields, this book highlights the concepts surrounding the preventive and therapeutic impacts of bioactive foods. Presents information on the prevention of disease using bioactive compounds Consolidates the research outcome from a variety of sources on specific bioactive foods Contains coverage of bioactive lipids and lipid mediators, bioactive phytochemicals, probiotics, bioactive proteins, peptides, polysaccharides, fibers and sphingolipids

Functional and Biological Potential of Bioactive Compounds in Foods for the Dietary Treatment of Type 2 Diabetes Mellitus

Functional and Biological Potential of Bioactive Compounds in Foods for the Dietary Treatment of Type 2 Diabetes Mellitus
A Book

by Daniel Pelcastre Monjiote

  • Publisher : Unknown Publisher
  • Release : 2017
  • Pages : 129
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Type 2 diabetes mellitus (T2DM), or noninsulin-dependent diabetes, is a complex disease characterized by the alteration of oxidoreductive and proinflammatory mechanisms, which leads to disorders in the insulin receptor and consequent chronic hyperglycemia. The hypoglycemic, insulinomimetic, and lipid-lowering potential of food is a reality given the advances in understanding of the role of food in nutrition. Besides its nutritional content, food exerts a biological function in the organism, and this demonstrates the importance of redirecting therapeutic strategies as well as related prevention policies of T2DM. The present review evaluates the effect of food on T2DM treatment. Particular attention is paid to the consumption of nopal, soy, and oats for their hypoglycemic functions, as well as the consumption of omega-3 fatty acids, which are associated with the control of metabolic alterations of this disease.

Dietary Phytochemicals

Dietary Phytochemicals
A Source of Novel Bioactive Compounds for the Treatment of Obesity, Cancer and Diabetes

by Chukwuebuka Egbuna,Sadia Hassan

  • Publisher : Springer Nature
  • Release : 2021
  • Pages : 265
  • ISBN : 3030729990
  • Language : En, Es, Fr & De
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This book presents comprehensive coverage on the importance of good nutrition in the treatment and management of obesity, cancer and diabetes. Naturally occurring bioactive compounds are ubiquitous in most dietary plants available to humans and provide opportunities for the management of diseases. The text provides information about the major causes of these diseases and their association with nutrition. The text also covers the role of dietary phytochemicals in drug development and their pathways. Later chapters emphasize novel bioactive compounds as anti-diabetic, anti-cancer and anti-obesity agents and describe their mechanisms to regulate cell metabolism. Written by global team of experts, Dietary Phytochemicals: A Source of Novel Bioactive Compounds for the Treatment of Obesity, Cancer and Diabetes describes the potentials of novel phytochemicals, their sources, and underlying mechanism of action. The chapters were drawn systematically and incorporated sequentially to facilitate proper understanding. This book is intended for nutritionists, physicians, medicinal chemists, drug developers in research and development, postgraduate students and scientists in area of nutrition and life sciences.

Bioactive Food Components Activity in Mechanistic Approach

Bioactive Food Components Activity in Mechanistic Approach
A Book

by Cinthia Bau Betim Cazarin,Juliano Lemos Bicas,Glaucia Maria Pastore,Mario Roberto Marostica Junior

  • Publisher : Academic Press
  • Release : 2021-11-23
  • Pages : 256
  • ISBN : 0128225904
  • Language : En, Es, Fr & De
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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

Nutrition in the Prevention and Treatment of Disease

Nutrition in the Prevention and Treatment of Disease
A Book

by Ann M. Coulston,Carol J. Boushey,Mario Ferruzzi

  • Publisher : Academic Press
  • Release : 2012-12-17
  • Pages : 920
  • ISBN : 0123918855
  • Language : En, Es, Fr & De
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Nutrition in the Prevention and Treatment of Disease has been proving itself in the classroom for nearly 10 years and is praised as being accessible, applicable and a valuable textbook. It focuses specifically on the relationship between disease and nutrition, an area of ever increasing interest and concern as health care costs and availability continue to be an issue worldwide. Now reaching beyond just the individual healthcare concern, the potential for nutritional interventions to improve health status is also of heightened interest to public health professionals who are faced with an aging, obese, at-risk-of-diabetes population who may or may not have access to insurance. This textbook is the foundation of understanding how nutrition can be used to improve health status. New to this edition: 100% overall new material. 26 new authors or co-authors and all chapters have been completed updated 4 completely new chapters: Surgery for Severe Obesity Snacking and Energy Balance in Humans Phytochemicals in the Prevention and Treatment of Obesity and Its Related Cancers Bioavailability and Metabolism of Bioactive Compounds from Foods New section on Dietary Bioactive Compounds for Health explores bioactive components present in edible plants of particular interest for the prevention of disease New to the obesity section is a chapter on the management of patients who have undergone surgical treatment for obesity Selected for inclusion in Doody's Core Titles 2013, an essential collection development tool for health sciences libraries Integration of food issues with nutrition provides a unique perspective to disease prevention/control Material in the book is up-to-date with current research Individual sections of the book can be used for mini-courses or in-depth study Diversity of material makes this text useful for nutritional scientists and also for upper division nutrition course work

Bioactive Foods in Promoting Health

Bioactive Foods in Promoting Health
Fruits and Vegetables

by Ronald Ross Watson,Victor R. Preedy

  • Publisher : Academic Press
  • Release : 2009-11-24
  • Pages : 754
  • ISBN : 9780080877877
  • Language : En, Es, Fr & De
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While everyone knows fruits and vegetables are beneficial to good health, it's increasingly seen as important to know which ones can be effective in treating specific illnesses. For example, which are good for cardiac care? Which can help combat and treat asthma? What are the safety concerns to be aware of when using herbs in combination with traditional medicines? Diet and nutrition are vital keys to controlling or promoting morbidity and mortality from chronic diseases, and the multitude of biomolecules in dietary fruits and vegetables play a crucial role in health maintenance. They may, therefore, be more effective and certainly could have different actions beyond nutrients however this science is still evolving. This book brings together experts working on the different aspects of supplementation, foods, and plant extracts, in health promotion and disease prevention. Their expertise and experience provide the most current knowledge to promote future research. Dietary habits need to be altered, for most people and the conclusions and recommendations from the various chapters in this book will provide a basis for that change. The overall goal of this book is to provide the most current, concise, scientific appraisal of the efficacy of key foods and constituents medicines in dietary plants in preventing disease and improving the quality of life. While vegetables have traditionally been seen to be good sources of vitamins, the roles of other constituents have only recently become more widely recognized. This book reviews and often presents new hypotheses and conclusions on the effects of different bioactive components of the diet, derived particularly from vegetables, to prevent disease and improve the health of various populations. * Identify bioactive fruit and vegetable options for prevention or treatment of illness * Moves from general overview to disease specific applications providing a framework for further research and deeper understanding * Includes discussion of issues and challenges, permitting critical analysis and evaluation

Health of HIV Infected People

Health of HIV Infected People
Food, Nutrition and Lifestyle with Antiretroviral Drugs

by Ronald Ross Watson

  • Publisher : Academic Press
  • Release : 2015-04-30
  • Pages : 632
  • ISBN : 0128011432
  • Language : En, Es, Fr & De
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Health of HIV Infected People: Food, Nutrition and Lifestyle with Antiretroviral Drugs provides basic and applied knowledge on the supportive roles of bioactive foods, exercise, and dietary supplements on HIV/AIDS patients receiving antiretroviral drugs. Approaches include the application of traditional herbs and foods aiming to define both the risks and benefits of such practices. Readers will learn how to treat or ameliorate the effects of chronic retroviral disease using readily available, cheap foods, dietary supplements, and lifestyle changes with specific attention to the needs of patients receiving antiretroviral drugs. This work provides the most current, concise, scientific appraisal of the efficacy (or lack thereof) of key foods, nutrients, dietary plants, and behavioral shifts in preventing and improving the quality of life of HIV infected infants and adults, while also giving the needed attention to these complex and important side effects. Covers the role of nutrients in the prevention and treatment of HIV-induced physiological changes in children undergoing HAART, including covers of omega-3 fatty acids, dietary fat intake, metabolic changes, and vitamin D Explores food and the treatment of obesity, diabetes, and cardiovascular disease in HIV infected patients, including fundamental coverage and recommendations for care Provides coverage of fitness and exercise regimens, physical activity, and behavioral and lifestyle changes on HIV infected individuals Gives careful attention to the specific nutritional needs of patients undergoing HAART therapy

Diet, immunity and inflammation

Diet, immunity and inflammation
14. Plant foods and inflammatory processes

by B. Watzl

  • Publisher : Elsevier Inc. Chapters
  • Release : 2013-09-30
  • Pages : 760
  • ISBN : 0128087064
  • Language : En, Es, Fr & De
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In addition to nutrients affecting chronic low-grade inflammation, dietary patterns and specific foods significantly modulate inflammatory processes. This chapter focuses on plant foods including whole grain, vegetables and fruits, soy, nuts, coffee and tea. It summarizes current information from human observational as well as human intervention studies and discusses relevant bioactive compounds such as dietary fibre and phytochemicals.

Introduction to Functional Food Science

Introduction to Functional Food Science
Textbook

by Danik M. Martirosyan

  • Publisher : CreateSpace
  • Release : 2013-10-16
  • Pages : 590
  • ISBN : 9781493509539
  • Language : En, Es, Fr & De
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This book presents not only innovative functional food ideas for the management of chronic illnesses, but also the processes and scientific research which lead to these inventive and modern treatment methods. This issue not only preserves the numerous ideas and contributions made in the field of functional food, but lays the foundation for a field of science that will undoubtedly logarithmically expand in the coming years, and change modern society's relationship with medicine. This book serves as a collection of the most up-to-date ideas and contributions made by researchers in the field of functional foods and prevention and management of chronic diseases. Furthermore, this book demonstrates the current progress and evolution of a science that will undoubtedly change the lives of millions of people worldwide.This cornerstone guide, written by internationally recognized functional, medical, and bioactive food experts, covers the basics on functional foods and functional food sciences. With more than 3,000 scientific references, this book provides scientists, medical doctors, nutritionists, food technologists, and students majoring the biology, nutrigenetic, and food science fields, as well as public health professionals with a comprehensive and up-to-date examination of functional foods. The book provides modern information on functional food components, including antioxidants, dietary fibers, prebiotics, plant sterols, phytochemicals, bioactive peptides, and flavonoids, as well as the health benefits of bioactive foods. For the first time, internationally-recognized specialists in the interdisciplinary science of functional foods are putting together different pieces of research and development of functional foods, as well as epidemiological and post marketing investigations. The book presents the latest developments in nutrigenomics, molecular biology, epidemiology, as well as the marketing and distribution of functional foods. The book is composed of four major chapters: “Introduction;” “Bioactive Food Compounds: Sources and Potential Health Benefits;” “Functional Foods and Chronic Diseases;” and “Functional Foods: Philosophy, Evolution, Interactions, and Market.”Chapter 1 presents an introduction and definition of functional food and describes the categories of healthy and medical foods. It also reviews similarities and differences between these categories. Furthermore, it discusses biomarkers for functional foods and bioactive compounds, which always exist in functional foods. This chapter also describes scientific standards for evaluating functional food claims: regulation, pre-clinical and clinical studies.Chapter 2 is devoted to different functional food components, such as antioxidants, dietary fibers, prebiotics, plant sterols, phytochemicals, bioactive peptides, flavonoids, and relationships between bioactive food components and their health benefits.Chapter 3 provides information about functional foods' abilities to prevent and manage metabolic syndrome, as well as chronic diseases, such as diabetes, obesity, cardiovascular diseases, cancer, and others. This book also describes the roles of functional and medical foods in emotional health, oral health, and gerontology. Finally, chapter 4 presents the different approaches of western and eastern cultures to functional foods, sensory evaluation of functional foods, food-drug interactions, and functional food ingredients market. The book is a result of collective work of 50 scientists, 41 universities, medical and food organizations, all coming from different countries.

Introduction to Functional Food Science

Introduction to Functional Food Science
A Book

by Danik M. Martirosyan, Ph.d.

  • Publisher : Unknown Publisher
  • Release : 2014-10-23
  • Pages : 624
  • ISBN : 9781502966735
  • Language : En, Es, Fr & De
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This book presents not only innovative functional food ideas for the management of chronic illnesses, but also the processes and scientific research which lead to these inventive and modern treatment methods. This issue not only preserves the numerous ideas and contributions made in the field of functional food, but lays the foundation for a field of science that will undoubtedly logarithmically expand in the coming years, and change modern society's relationship with medicine. This book serves as a collection of the most up-to-date ideas and contributions made by researchers in the field of functional foods and prevention and management of chronic diseases. Furthermore, this book demonstrates the current progress and evolution of a science that will undoubtedly change the lives of millions of people worldwide. This cornerstone guide, written by internationally recognized functional, medical, and bioactive food experts, covers the basics on functional foods and functional food sciences. With more than 3,000 scientific references, this book provides scientists, medical doctors, nutritionists, food technologists, and students majoring the biology, nutrigenetic, and food science fields, as well as public health professionals with a comprehensive and up-to-date examination of functional foods. The book provides modern information on functional food components, including antioxidants, dietary fibers, prebiotics, plant sterols, phytochemicals, bioactive peptides, and flavonoids, as well as the health benefits of bioactive foods. For the first time, internationally-recognized specialists in the interdisciplinary science of functional foods are putting together different pieces of research and development of functional foods, as well as epidemiological and post marketing investigations. The book presents the latest developments in nutrigenomics, molecular biology, epidemiology, as well as the marketing and distribution of functional foods. The book is composed of four major chapters: “Introduction;” “Bioactive Food Compounds: Sources and Potential Health Benefits;” “Functional Foods and Chronic Diseases;” and “Functional Foods: Philosophy, Evolution, Interactions, and Market.” Chapter 1 presents an introduction and definition of functional food and describes the categories of healthy and medical foods. It also reviews similarities and differences between these categories. Furthermore, it discusses biomarkers for functional foods and bioactive compounds, which always exist in functional foods. This chapter also describes scientific standards for evaluating functional food claims: regulation, pre-clinical and clinical studies. Chapter 2 is devoted to different functional food components, such as antioxidants, dietary fibers, prebiotics, plant sterols, phytochemicals, bioactive peptides, flavonoids, and relationships between bioactive food components and their health benefits. Chapter 3 provides information about functional foods' abilities to prevent and manage metabolic syndrome, as well as chronic diseases, such as diabetes, obesity, cardiovascular diseases, cancer, and others. This book also describes the roles of functional and medical foods in emotional health, oral health, and gerontology. Finally, chapter 4 presents the different approaches of western and eastern cultures to functional foods, sensory evaluation of functional foods, food-drug interactions, and functional food ingredients market. The book is a result of collective work of 54 scientists, 44 universities, medical and food organizations, all coming from different countries.

Functional Foods and Nutraceuticals

Functional Foods and Nutraceuticals
Bioactive Components, Formulations and Innovations

by Chukwuebuka Egbuna,Genevieve Dable Tupas

  • Publisher : Springer Nature
  • Release : 2020-08-24
  • Pages : 642
  • ISBN : 3030423190
  • Language : En, Es, Fr & De
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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.

Food Wastes and By-products

Food Wastes and By-products
Nutraceutical and Health Potential

by Rocio Campos-Vega,B. Dave Oomah,Hayde Azeneth Vergara-Castaneda

  • Publisher : John Wiley & Sons
  • Release : 2020-01-21
  • Pages : 480
  • ISBN : 1119534100
  • Language : En, Es, Fr & De
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A complete guide to the evolving methods by which we may recover by-products and significantly reduce food waste Across the globe, one third of cereals and almost half of all fruits and vegetables go to waste. The cost of such waste – both to economies and to the environment – is a serious and increasing concern within the food industry. If we are to overcome this crisis and move towards a sustainable future, we must do everything possible to utilize innovative new methods of extracting and processing valuable by-products of all kinds. Food Wastes and By-products represents a complete primer to this important and complex process. Edited and written by leading researchers, the text provides essential information on the supply of waste and its composition, identifies foods rich in valuable bioactive compounds, and explores revolutionary methods for creating by-products from fruit, vegetable, and seed waste. Other chapters discuss the nutraceutical properties of value-added by-products and their uses in the manufacturing of dietary fibers, food flavors, supplements, pectin, and more. This book: Explains how reconstituted by-products can best be used to radically reduce food waste Discusses the potential nutraceutical assets of recovered food waste Covers a broad range of by-product sources, such as mangos, cacao, flaxseed, and spent coffee grounds Describes novel extraction processes and the emerging use of nanotechnology A significant contribution to the field, Food Wastes and By-products is a timely and essential resource for food industry professionals, government agencies and NGOs involved in nutrition, agriculture, and food production, and university instructors and students in related areas.