Food Bioactives

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Food Bioactives And Health

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Author : Charis M. Galanakis
language : en
Publisher: Springer Nature
Release Date : 2021-02-15

Food Bioactives And Health written by Charis M. Galanakis and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-02-15 with Technology & Engineering categories.

Bioactive natural compounds have gained attention in recent years due to their potential health benefits, including reducing the risk of diabetes, cancer, and cardiovascular diseases. These benefits derive from bioactive compounds' anti-tumor, anti-inflammatory, anti-oxidative, anti-hypertensive and anti-hyperlipidemic activities, which serve in addition to their basic nutritional functions. Over the last decade, researchers have investigated the health impact of bioactive compounds in detail, and the development of food applications has attracted great interest. Consumer demand has surged for functional foods (nutraceuticals), superfoods, and tailor-made foods, generated by supplementing traditional food products with bioactive ingredients. Food Bioactives and Health offers comprehensive coverage of the properties and health effects of food bioactives in view of new trends in processing, food science and food technology. Starting with the metabolic characteristics of polyphenols, glucosinolates, and other food bioactives, the text then dives into their impact on human health and recent applications in the world of food technology. For food scientists, food technologists, and product developers looking to understand the role of food bioactives in health and develop applications in personalized nutrition, functional foods and nutraceuticals, Food Bioactives and Health serves as a one-stop reference.

Food Bioactives

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Author : Sankar Chandra Deka
language : en
Publisher: CRC Press
Release Date : 2019-10-28

Food Bioactives written by Sankar Chandra Deka and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-10-28 with Science categories.

This valuable volume addresses the growing consumer demand for novel functional food products and for high-value, nutritionally rich products by focusing on the sources and applications of bioactives from food. The chapters in the book describe functional properties and discuss applications of the selected food ingredients obtained from various sources, including culinary banana, phalsa, pseudocereals, roselle calyces, asparagus, and more. Several chapters address the resurgence of interest in pseudocereals due to their excellent nutritional and biological values, gluten-free composition, and the presence of some health-promoting compounds. The book also looks at utilizing industrial byproducts for making functional and nutraceutical ingredients. The chapters on prebiotics and probiotics highlight different functional properties, and a chapter on food allergens discusses advancements in detection and management in the food manufacturing industries.

Retention Of Bioactives In Food Processing

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Author : Seid Mahdi Jafari
language : en
Publisher: Springer Nature
Release Date : 2022-07-25

Retention Of Bioactives In Food Processing written by Seid Mahdi Jafari and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-07-25 with Technology & Engineering categories.

Bioactive compounds in food, known for their positive health effects, can be lost during handling after harvest, processing and storage. While most foods are exposed to processing to increase shelf life and edibility and to ensure microbial safety, conventional processing methods may have disadvantages, such as decreasing the nutritional quality of foods, long processing times, high temperature and high energy uses. For these reasons, novel non-thermal food processing technologies (including HPP, ultrasound) and novel thermal food processing technologies (including microwave/Ohmic heating) have become widespread. This book provides a critical evaluation of the effects of conventional, novel non-thermal, and thermal food processing techniques on the retention and bioaccessibility of bioactive compounds in food materials. Within these three categories, many different processing methods are included: fermentation/germination, drying, extrusion, and modified atmosphere packaging, as well as novel technologies, such as microwave heating, ultrasound, high pressure processing, ozonation, and membrane separation processes.

Food Bioactives

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Author : Munish Puri
language : en
Publisher: Springer
Release Date : 2017-04-07

Food Bioactives written by Munish Puri and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-04-07 with Technology & Engineering categories.

This book focuses on various types of bioactive compounds, including secondary metabolites, oligosaccharides, polysaccharides, flavonoids, peptides/proteins, carotenoid pigments, quinones, terpenes, and polyunsaturated fatty acids, and presents an overview of their nutraceutical activities. It covers the current status and future potential of food compounds, as well as extraction technologies for bioactives derived from plant, fungi and marine-derived bioactive agents. Finally, health-promoting effects of plant, fungi and marine-derived bioactive agents are discussed. Chapters come from top researchers in this area from around the globe. The volume caters to the needs of undergraduate and post-graduate students in the area of food biotechnology, food bioprocessing, biotechnology, food engineering, etc., and also contains information pertinent to researchers.

The Impact Of Food Bioactives On Health

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Author : Kitty Verhoeckx
language : en
Publisher: Springer
Release Date : 2015-04-29

The Impact Of Food Bioactives On Health written by Kitty Verhoeckx and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-04-29 with Technology & Engineering categories.

“Infogest” (Improving Health Properties of Food by Sharing our Knowledge on the Digestive Process) is an EU COST action/network in the domain of Food and Agriculture that will last for 4 years from April 4, 2011. Infogest aims at building an open international network of institutes undertaking multidisciplinary basic research on food digestion gathering scientists from different origins (food scientists, gut physiologists, nutritionists...). The network gathers 70 partners from academia, corresponding to a total of 29 countries. The three main scientific goals are: Identify the beneficial food components released in the gut during digestion; Support the effect of beneficial food components on human health; Promote harmonization of currently used digestion models Infogest meetings highlighted the need for a publication that would provide researchers with an insight into the advantages and disadvantages associated with the use of respective in vitro and ex vivo assays to evaluate the effects of foods and food bioactives on health. Such assays are particularly important in situations where a large number of foods/bioactives need to be screened rapidly and in a cost effective manner in order to ultimately identify lead foods/bioactives that can be the subject of in vivo assays. The book is an asset to researchers wishing to study the health benefits of their foods and food bioactives of interest and highlights which in vitro/ex vivo assays are of greatest relevance to their goals, what sort of outputs/data can be generated and, as noted above, highlight the strengths and weaknesses of the various assays. It is also an important resource for undergraduate students in the ‘food and health’ arena.

Bioactives In Fruit

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Author : Margot Skinner
language : en
Publisher: John Wiley & Sons
Release Date : 2013-06-14

Bioactives In Fruit written by Margot Skinner and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-06-14 with Technology & Engineering categories.

For centuries we have known that fruit is important forhealth, but we are only just beginning to fully understandwhy. Bioactives in Fruit: Health Benefits andFunctional Foods aims to summarise some of ourcurrent knowledge on the bioactive compounds that areassociated with the health benefits of specific fruits with astrong emphasis on the validation of health benefits by humanintervention trials. Reflecting the current interest in foodand health, the book includes strategies to retain and enhancethe bioactives in fruit through breeding, growing conditions,fruit storage, processing into ingredients and production offunctional foods. To accomplish this task authors with expertise in biology,chemistry, pharmacology, food science, nutrition, medicine,and horticulture have contributed. They come fromuniversities, government and industry fundedresearch institutes and biotechnology and food companies inEurope, the United States, Asia and New Zealand to give thebook a broad perspective. This book, describing fruit bioactives, theirhealth benefits when consumed as a food and related topicsregarding their development into fresh or processed functionalfoods, will be of use to postgraduate students, researchers, functional food product developers, foodregulators and anyone who has curiosity about why fruit isgood for you. The information contained within willprovide plant breeders with new targets for the development ofvalue-added horticultural products, and will also providenutritionists and dieticians with a useful resource fordeveloping strategies to assist in preventing orslowing disease onset or severity. Bioactives inFruit: Health Benefits and Functional Foods is amajor resource which will be required reading for anyoneworking in the fields of health and functional foods.

The Impact Of Food Bioactives On Health

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Author : Kitty Verhoeckx
language : en
Publisher: Springer
Release Date : 2015-05-19

Handbook Of Food Bioactive Ingredients

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Author : Seid Mahdi Jafari
language : en
Publisher: Springer Nature
Release Date : 2023-10-15

Handbook Of Food Bioactive Ingredients written by Seid Mahdi Jafari and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-10-15 with Technology & Engineering categories.

Bioactive ingredients, including both bioactive compounds and bioactive live organisms, are present in small amounts in natural sources such as fruits and vegetables. These ingredients have been continuously investigated during the last few decades and the epidemiological data suggest that their intake is associated with significant decreased risk of various disorders and chronic diseases owing to their anti-oxidant, anti-bacterial and anti-inflammatory qualities. Some of these natural ingredients such as catechins, curcumin, resveratrol, oleuropein, quercetin, rutin, hesperidin, sulforaphane, ellagic acid, and anthocyanins, have been studied as factors with possible direct or indirect effect on specific molecular pathways which are playing vital roles in the association with the pathophysiology of the chronic diseases such as cancer. In light of this, natural foods and food-derived products rich in bioactives have received recent growing attention. It has been reported that frequent consumption of fruits, vegetables, and their associated natural products have many health-promoting benefits that protect against degenerative illnesses including heart disease, arthritis, cancer, immune system decline, brain dysfunction, inflammation and cataracts. Functional foods and medicinal supplements containing encapsulated bioactive materials will be the future of new emerging products in the food and pharma industries. Such products present therapeutical and medicinal properties that can prevent and/or cure specific chronic diseases and disorders. Handbook Of Bioactive Ingredients provides a systematic overview of different food bioactive ingredients describing their chemistry, structure, functionality, safety/toxicity, oral delivery and their applications in functional foods. Detailed chapters will describe various bioactive ingredients including polyphenolic compounds such as phenolic acids, flavonoids and anthocyanins, carotenoids, sterols such as non-oxygenated carotenoids, xanthophylls and phytosterols, bioactive peptides such as marine bioactive peptides, animal bioactive peptides, plant bioactive peptides, microbial bioactive peptides, essential fatty acids like fish and marine oils and plant oils, live organisms like probiotics and yeasts, essential oils and oleoresins like monoterpens, sequiterpens and oleoresins, vitamins and minerals including liposoluble vitamins, hydrosoluble vitamins and trace minerals), and other bioactive compounds including prebiotics, oligosaccharides, dietary fibers and beta-glucan. This book is the first comprehensive collection of scientific evidence form published literature on natural bioactive ingredients.

Bioactive Foods In Promoting Health

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Author : Ronald Ross Watson
language : en
Publisher: Academic Press
Release Date : 2010-04-06

Bioactive Foods In Promoting Health written by Ronald Ross Watson and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-04-06 with Technology & Engineering categories.

Bioactive Foods in Health Promotion: Probiotics and Prebiotics brings together experts working on the different aspects of supplementation, foods, and bacterial preparations, in health promotion and disease prevention, to provide current scientific information, as well as providing a framework upon which to build clinical disease treatment studies. Since common dietary bacterial preparations are over-the-counter and readily available, this book will be useful to the growing nutrition, food science, and natural product community that will use it as a resource in identifying dietary behavioral modifications in pursuit of improved health as well as for treatment of specific disease, as it focuses on the growing body of knowledge of the role of various bacteria in reducing disease risk and disease. Probiotics are now a multi-billion-dollar, dietary supplement business which is built upon extremely little research data. In order to follow the 1994 ruling, the U.S. Food and Drug Administration with the support of Congress is currently pushing this industry to base its claims and products on scientific research. Research as shown that dietary habits need to be altered for most people whether for continued or improved good health. The conclusions and recommendations from the various chapters in this book will provide a basis for those important factors of change by industry with new uses. Animal studies and early clinical ones will lead to new uses and studies. Particularly the cutting edge experimental and clinical studies from Europe will provide novel approaches to clinical uses through their innovative new studies. Feature: Heavy emphasis on clinical applications (benefits and/or lack thereof) as well as future biomedical therapeutic uses identified in animal model studies Benefits: Focused on therapies and data supporting them for application in clinical medicine as complementary and alternative medicines Feature: Key insights into gut flora and the potential health benefits thereof. Benefit: Health scientists and nutritionists will use this information to map out key areas of research. Food scientists will use it in product development. Feature:Information on pre-and probiotics as important sources of micro-and macronutrients Benefit: Aids in the development of methods of bio-modification of dietary plant molecules for health promotion. Feature: Coverage of a broad range of bacterial consituents Benefits: Nutritionists will use the information to identify which of these constituents should be used as dietary supplements based on health status of an individual Feature: Science-based information on the health promoting characteristics of pre-and probiotics Benefits: Provides defense of food selections for individual consumption based on health needs and current status Feature: Diverse international authoring team experienced in studying prebiotics and probiotics for medical practice Benefits: Unusally broad range of experiences and newly completed clinical and animal studies provides extended access to latest information

Bioactive Food Components Activity In Mechanistic Approach

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Author : Cinthia Bau Betim Cazarin
language : en
Publisher: Academic Press
Release Date : 2021-11-22

Bioactive Food Components Activity In Mechanistic Approach written by Cinthia Bau Betim Cazarin and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-11-22 with Technology & Engineering categories.

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

Food Bioactives

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