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Functional Foods and Nutraceuticals in Metabolic and Non-communicable Diseases

Functional Foods and Nutraceuticals in Metabolic and Non-communicable Diseases
A Book

by Ram B. Singh

  • Publisher : Academic Press
  • Release : 2021-08-15
  • Pages : 800
  • ISBN : 9780128198155
  • Language : En, Es, Fr & De
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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 foods and functional farming. Intended for nutritionists, food scientists and those working in related health science professions, this book contributes to the discussions focused on nutritional transition, globalization, how to administer foods in the treatment of metabolic syndrome, hypertension, diabetes, heart attacks, neuropsychiatric disorders, bone and joint diseases, and carcinogenesis. Places emphasis on food diversity to provide perfect combinations of nutritional ingredients Presents the utility and necessity of functional food production for health promotion Offers suggestions to increase functional food production while simultaneously decreasing production costs

Functional Foods and Biotechnology

Functional Foods and Biotechnology
Sources of Functional Foods and Ingredients

by Kalidas Shetty

  • Publisher : CRC Press
  • Release : 2019-12-23
  • Pages : 206
  • ISBN : 9781003003830
  • Language : En, Es, Fr & De
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"The first of two related books that kick off the Food Biotechnology series, Functional Foods and Biotechnology: Sources of Functional Foods and Ingredients, focuses on the recent advances in the understanding of the role of cellular, metabolic, and biochemical concepts and processing that are important and relevant to improve functional foods and food ingredients targeting human health benefits. This volume explores sources of ecologically-based diversity of functional foods and food ingredients that are available to enhance diverse nutritional values and functional benefits of foods for better human health outcomes, especially focusing on emerging diet and lifestyle-linked non-communicable chronic disease (NCDs) challenges. The contributors with expertise in the field of Food Biotechnology and Functional Food Ingredients have integrated the recent advances in some common as well as novel sources of functional foods and ingredients from diverse ecological and cultural origins. Further, these chapters also highlight human health relevant bioactive profiles and associated functionalities of these health-promoting compounds, including preventative functional roles for common NCD-linked health benefits. FEATURES: Provides ecological and metabolic rational to integrate novel functional food and functional ingredient sources in wider health-focused food system innovations. Examines the value-added role of select functional foods and food ingredients to improve NCD-linked health benefits such as type-2 diabetes, cardiovascular disease, and human gut improvement Includes insights on system-based solutions to advance climate resilient and health focused food diversity based on diverse biotechnological approaches to design and integrate functional food and food ingredient sources Overall, the rationale of this book series is focused on Metabolic-Driven Rationale to Advance Biotechnological Approaches for Functional Foods, the synopsis of which is presented as the Introduction chapter, which is followed by a chapter on current understanding about regulatory guidelines for health claims of functional foods and food ingredients. Special topics on nonnutritive sweeteners, caroteneprotein from seafood waste, and Xylooligosaccharides as functional food ingredients for health-focused dietary applications are integrated in this book. Additionally, ecologically and metabolically-driven functional roles of common food sources such as corn, and barley and some novel food sources, such as ancient emmer wheat, black soybean, fava bean, herbs from Lamiaceae and functional protein ingredients and minerals from Lemnaceae are also highlighted in this volume. The overall goal is to provide insights on role of these functional food and ingredient sources for their integration in wider health-focused food systems, which will help food scientists, food industry personnel, nutritionists, crop science researchers, public health professionals, and policy makers to make appropriate decisions and to formulate strategies for improving health and well-being. A related book focuses on biological and metabolically driven mobilization of functional bioactives and ingredients and their analysis that is relevant in health and wellness"--

Handbook of Research on Food Science and Technology

Handbook of Research on Food Science and Technology
Volume 3: Functional Foods and Nutraceuticals

by Monica Lizeth Chavez-Gonzalez,Jose Juan Buenrostro-Figueroa,Cristobal N. Aguilar

  • Publisher : CRC Press
  • Release : 2018-12-18
  • Pages : 256
  • ISBN : 0429947089
  • Language : En, Es, Fr & De
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The three volumes in this handbook highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbook focuses on modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals, natural products, nano- and microtechnology, healthy product composition, innovative processes and bioprocesses for utilization of by-products, development of novel preservation alternatives, extending the shelf life of fresh products, alternative processes requiring less energy or water, among other topics. Volume 3 of the 3-volume set focuses on functional foods and nutraceuticals. The chapters examine nutraceuticals as treatment for cancer and neurodegenerative diseases, trends in functional food in noncommunicable diseases, synergism in food trends, bioactive peptides, agave fructans as a functional component in foods, and more.

Nutraceuticals and Functional Foods in Human Health and Disease Prevention

Nutraceuticals and Functional Foods in Human Health and Disease Prevention
A Book

by Debasis Bagchi,Harry G. Preuss,Anand Swaroop

  • Publisher : CRC Press
  • Release : 2015-10-15
  • Pages : 700
  • ISBN : 1482237229
  • Language : En, Es, Fr & De
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Functional foods and nutraceuticals, dietary supplements, and natural antioxidants have established their potential roles in the protection of human health against disease. Nutraceuticals and Functional Foods in Human Health and Disease Prevention examines the benefits, efficacy, and success of properly designed nutraceuticals and functional foods in human health and their possible application in disease prevention. The book demonstrates diverse disease pathophysiology and how nutraceuticals and functional food can be used to combat and prevent disease. The book discusses global food habits and trends, safety and toxicology, and how food addiction or overindulgence of food can lead to a variety of disease states. It then highlights how supplements help in disease prevention. Although a significant number of nutraceuticals and functional foods have demonstrated their efficacy, a large number of supplements are still surviving on false claims. Therefore, the editors underscore risks and benefits, and why government regulatory agencies are so critical of these nutraceutical supplements. With the global nutraceuticals market expected to reach $204.8 billion by 2017, what once seemed a very niche sector has become big business. An overview of nutraceuticals and functional foods and their application in human health, this book exhaustively covers antioxidants, functional foods, and nutraceuticals in human health and disease prevention. With contributions from experts and pioneers, the book gives insight into the role of functional foods in optimal diet and exercise.

Seaweeds Secondary Metabolites

Seaweeds Secondary Metabolites
Successes in and/or Probable Therapeutic Applications

by Diana Cláudia Pinto

  • Publisher : MDPI
  • Release : 2020-02-21
  • Pages : 320
  • ISBN : 3039283006
  • Language : En, Es, Fr & De
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Seaweeds are recognized as highly nutritious, and their use in gastronomy is increasing. Their health benefits and their potential to prevent several diseases have also been established. In this Special Issue several health effects are discussed, with more emphasis on their antitumor activity and potential use to treat Alzheimer’s disease. The key bioactive metabolites, from which phlorotannins can be highlighted, are presented, as well as some important in vivo studies. Altogether, the chapters provide in-depth information about the biological activities of seaweed metabolites, contributing to elucidate the health effects of seaweed.

Handbook of Research on Food Science and Technology

Handbook of Research on Food Science and Technology
3 Volume Set

by Monica Chavez-Gonzalez,Jose Juan Buenrostro-Figueroa,Cristobal N. Aguilar

  • Publisher : CRC Press
  • Release : 2021-03-11
  • Pages : 915
  • ISBN : 0429947062
  • Language : En, Es, Fr & De
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This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbooks includes relevant information on the modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals, natural products, nano- and microtechnology, healthy product composition, innovative processes/bioprocesses for utilization of by-products, development of novel preservation alternatives, extending the shelf life of fresh products, alternative processes requiring less energy or water, among other topics.

Functional and Medical Foods for Chronic Diseases

Functional and Medical Foods for Chronic Diseases
A Book

by Danik M. Martirosyan, Ph.d.

  • Publisher : CreateSpace
  • Release : 2015-08-26
  • Pages : 216
  • ISBN : 9781517076665
  • Language : En, Es, Fr & De
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The Functional Food Center has successfully held 18 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 for the Prevention and Management of Chronic Diseases." The 18th International Conference was held September 15th through the 16th, 2015, at Harvard Medical School, Boston MA, USA. This conference was titled "Functional and Medical Foods for Chronic Diseases: Bioactive Compounds and Biomarkers." Main conference topics include: 1.Functional food and obesity 2.Functional food and diabetes 3.Functional food and neurological diseases 4.Functional food and cardiovascular diseases 5.Functional foods and cancer 6.Functional foods/nutraceuticals and cancer 7.Bioactive polysaccharides: structure and functional properties 8.Functional foods and other non-communicable diseases 9.Medical foods with bioactive compound(s) for the management and prevention of non-communicable diseases 10.Safety of the bioactive compounds and functional food 11.Research and development of new functional food products for non-communicable diseases 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. Research scientists, food manufacturers, and consumers who are committed to functional food research have brought together ideas and research to treat chronic illnesses through the utilization of functional foods, which is presented in this book. This book presents the discovery, utilization, and control of bioactive components and functional foods, as well as 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 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 Francine Welty, MD, PhD, Board-Certified Cardiologist at Beth Israel Deaconess Medical Center and an Associate Professor of Medicine at Harvard Medical School, Boston, MA, USA Jin-Rong Zhou, PhD, Associate Professor of Surgery, Nutrition/ Metabolism Laboratory, Department of Surgery, Beth Israel Deaconess Medical Center, Harvard Medical School, Boston MA, USA

The Role of Functional Food Security in Global Health

The Role of Functional Food Security in Global Health
A Book

by Ronald Ross Watson,Ram B. Singh,Toru Takahashi

  • Publisher : Academic Press
  • Release : 2018-11-02
  • Pages : 792
  • ISBN : 0128131497
  • Language : En, Es, Fr & De
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The Role of Functional Food Security in Global Health presents a collective approach to food security through the use of functional foods as a strategy to prevent under nutrition and related diseases. This approach reflects the views of the Food and Agriculture Organization of the United Nations, the World Health Organization, the World Heart Federation and the American Heart Association who advise Mediterranean, Paleolithic, plant food based diets, and European vegetarian diets for the prevention of cardiovascular disease. In addition, the book also emphasizes the inclusion of spices, herbs and millets, as well as animal foods. This book will be a great resource to the food industry as it presents the most efficient ways to use technology to manufacture slowly absorbed, micronutrient rich functional foods by blending foods that are rich in healthy nutrients. Provides greater knowledge on functional food security Highlights the necessary changes to the western diet that are needed to achieve food security Explains the utility and necessity of functional food security in the prevention of noncommunicable diseases Presents policy changes in food production for farmers and the larger food industry Offers suggestions on what can be done to enhance functional food production while simultaneously decreasing production costs

Functional Foods and Biotechnology

Functional Foods and Biotechnology
Biotransformation and Analysis of Functional Foods and Ingredients

by Kalidas Shetty,Dipayan Sarkar

  • Publisher : CRC Press
  • Release : 2020-04-13
  • Pages : 454
  • ISBN : 1000760286
  • Language : En, Es, Fr & De
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The second book of the Food Biotechnology series, Functional Foods and Biotechnology: Biotransformation and Analysis of Functional Foods and Ingredients highlights two important and interrelated themes: biotransformation innovations and novel bio-based analytical tools for understanding and advancing functional foods and food ingredients for health-focused food and nutritional security solutions. The first section of this book provides novel examples of innovative biotransformation strategies based on ecological, biochemical, and metabolic rationale to target the improvement of human health relevant benefits of functional foods and food ingredients. The second section of the book focuses on novel host response based analytical tools and screening strategies to investigate and validate the human health and food safety relevant benefits of functional foods and food ingredients. Food biotechnology experts from around the world have contributed to this book to advance knowledge on bio-based innovations to improve wider health-focused applications of functional food and food ingredients, especially targeting non-communicable chronic disease (NCD) and food safety relevant solution strategies. Key Features: Provides system science-based food biotechnology innovations to design and advance functional foods and food ingredients for solutions to emerging global food and nutritional insecurity coupled public health challenges. Discusses biotransformation innovations to improve human health relevant nutritional qualities of functional foods and food ingredients. Includes novel host response-based food analytical models to optimize and improve wider health-focused application of functional foods and food ingredients. The overarching theme of this second book is to advance the knowledge on metabolically-driven food system innovations that can be targeted to enhance human health and food safety relevant nutritional qualities and antimicrobial properties of functional food and food ingredients. The examples of biotransformation innovations and food analytical models provide critical insights on current advances in food biotechnology to target, design and improve functional food and food ingredients with specific human health benefits. Such improved understanding will help to design more ecologically and metabolically relevant functional food and food ingredients across diverse global communities. The thematic structure of this second book is built from the related initial book, which is also available in the Food Biotechnology Series Functional Foods and Biotechnology: Sources of Functional Food and Ingredients, edited by Kalidas Shetty and Dipayan Sarkar (ISBN: 9780367435226) For a complete list of books in this series, please visit our website at: https://www.crcpress.com/Food-Biotechnology-Series/book-series/CRCFOOBIOTECH

Functional Foods, Nutraceuticals, and Degenerative Disease Prevention

Functional Foods, Nutraceuticals, and Degenerative Disease Prevention
A Book

by Gopinadhan Paliyath,Marica Bakovic,Kalidas Shetty

  • Publisher : John Wiley & Sons
  • Release : 2011-08-15
  • Pages : 424
  • ISBN : 0470960825
  • Language : En, Es, Fr & De
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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.

Nutraceutical and Functional Foods in Disease Prevention

Nutraceutical and Functional Foods in Disease Prevention
A Book

by Keservani, Raj K.,Sharma, Anil K.,Kesharwani, Rajesh K.

  • Publisher : IGI Global
  • Release : 2018-07-13
  • Pages : 569
  • ISBN : 1522532684
  • Language : En, Es, Fr & De
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Current research on health, nutrition, and preventative care will always be in demand. As the battles against ailments such as diabetes and heart disease continue, medical professionals are seeking to create a healthier society through nutrition and dietary-based tactics. Nutraceutical and Functional Foods in Disease Prevention is a comprehensive publication providing current research on the dynamic fields of pharmaceutical and biomedical science in relation to nutrition. This book examines the interactions and associations between nutritive value and its therapeutic applications in human health. Touching on topics such as the impact of probiotics in human health and disease treatment, recent trends in functional foods for obesity management, and the clinical role of antioxidants in the treatment of diseases, this title proves a valuable resource for academicians, healthcare practitioners, medical researchers, and higher education students preparing for careers as health professionals.

Dietary Fibre Functionality in Food and Nutraceuticals

Dietary Fibre Functionality in Food and Nutraceuticals
From Plant to Gut

by Farah Hosseinian,B. Dave Oomah,Rocio Campos-Vega

  • Publisher : John Wiley & Sons
  • Release : 2016-12-09
  • Pages : 328
  • ISBN : 1119138078
  • Language : En, Es, Fr & De
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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.

Nutraceutical and Functional Food Components

Nutraceutical and Functional Food Components
Effects of Innovative Processing Techniques

by Charis Michel Galanakis

  • Publisher : Academic Press
  • Release : 2016-12-16
  • Pages : 382
  • ISBN : 0128096500
  • Language : En, Es, Fr & De
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Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques presents the latest information on the chemistry, biochemistry, toxicology, health effects, and nutrition characteristics of food components and the recent trends and practices that the food industry (e.g. the implementation of non-thermal technologies, nanoencapsulation, new extraction techniques, and new sources, like by-products, etc.) has adopted. This book fills the gap in knowledge by denoting the impact of recent food industry advances in different parameters of food components (e.g. nutritional value, physical and chemical properties, bioavailability and bioaccessibility characteristics) and final products (e.g. applications, shelf-life, sensory characteristics). Provides a holistic view of the interactions between novel processing techniques and food components Explains how innovative techniques, such as non-thermal, nano-encapsulation, waste recovery, and novel extraction and processing methods impact the nutritional value of ingredients commonly used in functional food and nutraceutical products Covers food applications, shelf-life, and sensory characteristics

Nutrition, Microbiota and Noncommunicable Diseases

Nutrition, Microbiota and Noncommunicable Diseases
A Book

by Julio Plaza-Díaz

  • Publisher : MDPI
  • Release : 2021-01-20
  • Pages : 416
  • ISBN : 3039369164
  • Language : En, Es, Fr & De
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Health is defined as “the state of the organism when it functions optimally without evidence of disease”. Surprisingly, the words “microbes” or “microorganism” are missing in this definition. The regulation of gut microbiota is mediated by an enormous quantity of aspects, such as microbiological factors, host characteristics, diet patterns, and environmental variables. Some protective, structural, and metabolic functions have been reported for gut microbiota, and these functions are related to the regulation of homeostasis and host health. Host defense against pathogens is, in part, mediated through gut microbiota action and requires intimate interpretation of the current microenvironment and discrimination between commensal and occasional bacteria. The present Special Issue provides a summary of the progress on the topic of intestinal microbiota and its important role in human health in different populations. This Special Issue will be of great interest from a clinical and public health perspective. Nevertheless, more studies with more samples and comparable methods are necessary to understand the actual function of intestinal microbiota in disease development and health maintenance.

Clinical Aspects of Functional Foods and Nutraceuticals

Clinical Aspects of Functional Foods and Nutraceuticals
A Book

by Dilip Ghosh,Debasis Bagchi,Tetsuya Konishi

  • Publisher : CRC Press
  • Release : 2014-08-29
  • Pages : 474
  • ISBN : 1466569107
  • Language : En, Es, Fr & De
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In the last three decades, revolutionary achievements have taken place in nutraceutical and functional food research including the introduction of a number of cutting-edge dietary supplements supported by human clinical trials and strong patents. Novel manufacturing technologies including unique extraction processes, bioavailability improvements through delivery technologies such as nanotechnology, and innovative packaging have been critical steps for their successful positioning in the marketplace and consumer acceptance worldwide. Nonetheless, mixed messages have emerged from both the scientific community and the media concerning the potential benefits of foods and nutrients in the treatment and prevention of disease. This confusion, in addition to existing marketed products making questionable health claims, have led health practitioners and consumers to become skeptical about nutritional claims of new and emerging food products. Clinical Aspects of Functional Foods and Nutraceuticals provides an extensive overview of the clinical aspects of functional foods and nutraceuticals. It contains information on both nutritional challenges and potential health benefits of functional foods and nutraceuticals. In addition to exploring the underpinning science, the book also focuses on food innovation, functional foods in human health, food–drug interactions, functional foods in medicine, the seed-to-clinic approach, global regulatory frameworks, challenges, and future directions. The book provides an essential overview of the clinical aspects surrounding functional foods and nutraceuticals for key stakeholders, drawing links between areas of knowledge that are often isolated from each other. This form of knowledge integration will be essential for practice, especially for policy makers and administrators.

Bioactive Compounds in Nutraceutical and Functional Food for Good Human Health

Bioactive Compounds in Nutraceutical and Functional Food for Good Human Health
A Book

by Kavita Sharma,Kanchan Mishra,Kula Kamal Senapati,Corina Danciu

  • Publisher : BoD – Books on Demand
  • Release : 2021-04-07
  • Pages : 356
  • ISBN : 1838808876
  • Language : En, Es, Fr & De
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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.

Korean Functional Foods

Korean Functional Foods
Composition, Processing and Health Benefits

by Kun-Young Park,Dae Young Kwon,Ki Won Lee,Sunmin Park

  • Publisher : CRC Press
  • Release : 2018-04-19
  • Pages : 564
  • ISBN : 135164369X
  • Language : En, Es, Fr & De
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Koreans believe the adage of food as medicine. Therefore, herbs or fruit ingredients such as ginger, cinnamon, adlay, mugwort, pomegranate, and ginseng are used for their therapeutic effects as much as cooking. This book provide information related to Korean functional food. It first describes the history and culture of Korean foods, and then compares Korean diet tables with other Asian countries and Western countries. Also, the book will cover detailed information of Korean functional foods such as kimchi, soybean products, ginseng, salt, oil and seeds. It also deals with its health benefits and processing methods, followed by rules and regulations related to its manufacture and sales.

Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals

Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals
A Book

by Nissim Garti

  • Publisher : Elsevier
  • Release : 2008-01-25
  • Pages : 496
  • ISBN : 184569421X
  • Language : En, Es, Fr & De
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Active ingredients in foods must remain fully functional for as long as necessary and be transported and discharged appropriately to have the desired nutritional effect. Delivery and controlled release systems are an essential way to achieve these aims. This important book reviews how to optimise these systems to maximise the health-promoting properties of food products. Opening chapters review factors affecting nutrient bioavailability and methods to test delivery system efficacy. Part two addresses materials used and specific techniques for delivery and release. The benefits and drawbacks of structured lipids, micro- and nano-emulsions, food-protein-derived materials, complexes and conjugates of biopolymers, and starch as an encapsulation material for delivery of functional food ingredients, are all considered. Part three discusses the delivery and controlled release of particular nutraceuticals such as antioxidants and vitamins, folic acid, probiotics, fish oils and proteins. Part four covers regulatory issues and future trends in bioactives and nutraceuticals. Edited by a leading expert in the field, Delivery and controlled release of bioactives in foods and nutraceuticals is a valuable reference for those working in the food industry and particularly those developing nutraceuticals. Reviews techniques to optimise the delivery and release of bioactives in food Discusses the factors that affect nutrient bioavailability and methods to test delivery system efficacy Addresses materials used and specific techniques for delivery and release

Genomics, Proteomics and Metabolomics in Nutraceuticals and Functional Foods

Genomics, Proteomics and Metabolomics in Nutraceuticals and Functional Foods
A Book

by Debasis Bagchi,Francis Lau,Anand Swaroop,Manashi Bagchi

  • Publisher : John Wiley & Sons
  • Release : 2015-10-19
  • Pages : 688
  • ISBN : 1118930428
  • Language : En, Es, Fr & De
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Functional foods and nutraceuticals have received considerable interest in the past decade, largely due to increasing consumer awareness of the health benefits associated with food. Diet in human health is no longer a matter of simple nutrition: consumers are more proactive and increasingly interested in the health benefits of functional foods and their role in the prevention of illness and chronic conditions. This, combined with an aging population that focuses not only on longevity but also quality of life, has created a market for functional foods and nutraceuticals. A fully updated and revised second edition, "Genomics, Proteomics and Metabolomics in Nutraceuticals and Functional Foods" reflects the recent upsurge in "omics" technologies and features 48 chapters that cover topics including genomics, proteomics, metabolomics, epigenetics, peptidomics, nutrigenomics and human health, transcriptomics, nutri-ethics, and nanotechnology. This cutting-edge volume, written by a panel of experts from around the globe, reviews the latest developments in the field with an emphasis on the application of these novel technologies to functional foods and nutraceuticals. About the editorsDebasis Bagchi, Ph.D., MACN, CNS, MAIChEUniversity of Houston College of Pharmacy, Houston, TX, USA Anand Swaroop, Ph.D.Cepham Inc., Piscataway, NJ, USA Manashi Bagchi, Ph.D., FACNCepham Inc., Piscataway, NJ, USA Also available from Wiley "Bio-Nanotechnology: A Revolution in Food, Biomedical and Health Sciences"Edited by Debasis Bagchi, Manashi Bagchi, Hiroyoshi Moriyama, Fereidoon ShahidiISBN: 978-0-470-67037-8 "Antioxidants and Functional Components in Aquatic Foods"Edited by Hordur G. KristinssonISBN: 978-0-8138-1367-7 "Nanotechnology and Functional Foods: Effective Delivery of Bioactive Ingredients"Edited by Cristina Sabliov, Hongda Chen, Rickey YadaISBN: 978-1-118-46220-1

Eggs as Functional Foods and Nutraceuticals for Human Health

Eggs as Functional Foods and Nutraceuticals for Human Health
A Book

by Jianping Wu

  • Publisher : Royal Society of Chemistry
  • Release : 2019-05-16
  • Pages : 406
  • ISBN : 1788012135
  • Language : En, Es, Fr & De
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Often described as ‘nature’s perfect food’, perceptions of egg consumption and human health have evolved substantially over the past decades, in particular dietary guidelines no longer include a limit for dietary cholesterol and recommend eggs as part of healthy eating patterns. This book presents the opportunities for processing eggs to produce value-added food, nutritional, biomedical, functional food, and nutraceutical applications. It provides new evidence around egg consumption with respect to cardiovascular diseases, metabolic syndrome, weight management, mental development, eye, muscle, and ageing health. It also highlights the new discovery regarding egg bioactives that are relevant to anti-oxidants, anti-inflammation, cardiovascular and bone health, anti-microbial and anti-viral activities. Appealing to food scientists, food chemists, researchers in human nutrition specialising in eggs and dairy nutrition, and those involved in egg production, this book is reflecting the trends and innovations in this area of research.