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

Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress presents the nutritional and technological aspects related to the development of functional foods with anti-inflammatory and antioxidant effects. Specifically, analytical approaches for the characterization of anti-inflammatory and antioxidant properties of healthy foods and functional constituents, as well as technological strategies for the extraction of compounds and fractions from raw materials to produce anti-inflammatory and antioxidant ingredients are addressed. In addition, the molecular mechanisms by which foods and their components can modulate inflammation and their oxidative stress effects on disease prevention are explored. Finally, clinical research addressing nutritional needs in pathological subjects with inflammatory diseases are considered. Covers methods of analysis and extraction of anti-inflammatory and antioxidant compounds Offers an overview of the main anti-inflammatory and antioxidant compounds in foods Provides a guide on the mechanisms of action and health benefits of anti-inflammatory and antioxidant dietary bioactives

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  • Author : Blanca Hernandez-Ledesma
  • Publisher : Academic Press
  • Pages : 688 pages
  • ISBN : 012822584X
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKCurrent Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress

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

Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress
  • Author : Blanca Hernandez-Ledesma,Cristina Martinez-Villaluenga
  • Publisher : Academic Press
  • Release : 16 December 2021
GET THIS BOOKCurrent Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress

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

Cereal Grain-based Functional Foods

Cereal Grain-based Functional Foods
  • Author : Trust Beta,Mary Ellen Camire
  • Publisher : Royal Society of Chemistry
  • Release : 06 September 2018
GET THIS BOOKCereal Grain-based Functional Foods

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

The Health Benefits of Foods

The Health Benefits of Foods
  • Author : Liana Claudia Salanta
  • Publisher : BoD – Books on Demand
  • Release : 01 April 2020
GET THIS BOOKThe Health Benefits of Foods

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

Polyphenols in Human Health and Disease

Polyphenols in Human Health and Disease
  • Author : Ronald Ross Watson,Victor R. Preedy,Sherma Zibadi
  • Publisher : Academic Press
  • Release : 26 October 2013
GET THIS BOOKPolyphenols in Human Health and Disease

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

Superfood and Functional Food

Superfood and Functional Food
  • Author : Viduranga Waisundara,Naofumi Shiomi
  • Publisher : BoD – Books on Demand
  • Release : 01 March 2017
GET THIS BOOKSuperfood and Functional Food

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

Nutraceutical and Functional Food Components

Nutraceutical and Functional Food Components
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release : 24 October 2021
GET THIS BOOKNutraceutical and Functional Food Components

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.

Wild Plants, Mushrooms and Nuts

Wild Plants, Mushrooms and Nuts
  • Author : Isabel C. F. R. Ferreira,Patricia Morales Gómez,Lillian Barros
  • Publisher : John Wiley & Sons
  • Release : 17 January 2017
GET THIS BOOKWild Plants, Mushrooms and Nuts

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

Oxidative Stress Modulators and Functional Foods

Oxidative Stress Modulators and Functional Foods
  • Author : Junsei Taira
  • Publisher : MDPI
  • Release : 30 August 2021
GET THIS BOOKOxidative Stress Modulators and Functional Foods

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

Handbook of Analysis of Active Compounds in Functional Foods

Handbook of Analysis of Active Compounds in Functional Foods
  • Author : Leo M.L. Nollet,Fidel Toldra
  • Publisher : CRC Press
  • Release : 18 January 2012
GET THIS BOOKHandbook of Analysis of Active Compounds in Functional Foods

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

Functional Foods and Nutraceuticals

Functional Foods and Nutraceuticals
  • Author : Rotimi E. Aluko
  • Publisher : Springer Science & Business Media
  • Release : 05 June 2012
GET THIS BOOKFunctional Foods and Nutraceuticals

"Functional food or medicinal food is any fresh or processed food claimed to have a health-promoting and/or disease-preventing property beyond the basic nutritional function of supplying nutrients, although there is no consensus on an exact definition of the term. This is an emerging field in food science, in which such foods are usually accompanied by health claims for marketing purposes, such as a company's ‘cereal is a significant source of fiber. Studies have shown that an increased amount of

Multiple Biological Activities of Unconventional Seed Oils

Multiple Biological Activities of Unconventional Seed Oils
  • Author : Abdalbasit Adam Mariod
  • Publisher : Academic Press
  • Release : 31 January 2022
GET THIS BOOKMultiple Biological Activities of Unconventional Seed Oils

Multiple Biological Activities of Unconventional Seed Oils brings detailed knowledge concerning the biological properties of oils (antioxidant, antimicrobial, antidiabetic, antitumor, anti-inflammatory, etc.), the content of individual substances with health-promoting properties, methods for biological properties assay, the influence of raw material quality and technological processes on the quality of oils, and possible raw materials and oil contaminants with adverse health effects. The book's chapters also highlight the unique properties of new oils, along with their biological activities. Less than a decade

Functional Foods and Nutraceuticals

Functional Foods and Nutraceuticals
  • Author : Chukwuebuka Egbuna,Genevieve Dable Tupas
  • Publisher : Springer Nature
  • Release : 24 August 2020
GET THIS BOOKFunctional Foods and Nutraceuticals

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

Functional Foods for Chronic Diseases (Volume 3)

Functional Foods for Chronic Diseases (Volume 3)
  • Author : Danik M. Martirosyan
  • Publisher : D&A Inc.
  • Release : 10 February 2008
GET THIS BOOKFunctional Foods for Chronic Diseases (Volume 3)

The publication of this book serves two great purposes. First, it spreads the word about new functional food products for chronic diseases such as hypertension, diabetes, and obesity to the general public. It not only introduces new functional foods, but also shows the investigations and research that led to their creation. Second, the book preserves the numerous ideas and contributions made in the field. This shows the progress and evolution of this thriving field, with the power to change the

Recent Advances in Redox Active Plant and Microbial Products

Recent Advances in Redox Active Plant and Microbial Products
  • Author : Claus Jacob,Gilbert Kirsch,Alan Slusarenko,Paul G. Winyard,Torsten Burkholz
  • Publisher : Springer
  • Release : 25 November 2014
GET THIS BOOKRecent Advances in Redox Active Plant and Microbial Products

Nature endows us with a treasure chest of Green Gold full of amazing ‘redox-active’ substances which interfere with numerous biological processes in our own body, in animals, bacteria, fungi and plants. Whilst such natural products are all around and also in us, we still do not fully understand how these compounds actually work. This book attempts to resolve some of the mysteries and riddles associated with such products. Written by more than thirty international experts from academia and industry, it

Nutrition and Immunity

Nutrition and Immunity
  • Author : Maryam Mahmoudi,Nima Rezaei
  • Publisher : Springer
  • Release : 30 July 2019
GET THIS BOOKNutrition and Immunity

This volume provides readers with a systematic assessment of current literature on the link between nutrition and immunity. Chapters cover immunonutrition topics such as child development, cancer, aging, allergic asthma, food intolerance, obesity, and chronic critical illness. It also presents a thorough review of microflora of the gut and the essential role it plays in regulating the balance between immune tolerance and inflammation. Written by experts in the field, Nutrition and Immunity helps readers to further understand the importance of