دانلود کتاب غذاهای کاربردی، افزودنی بیولوژیکی فعال و محصولات طبیعی
Functional Foods, Nutraceuticals and Natural Products, 1ed

|

Bioactive ingredients in foods and their pharmacological and health effects. Functional foods and bioactives of microbial, plant and animal origin, including probiotics, herbs, spices, vegetables, specialty fruits, seafood and milk components. Impact on the microbiome, emerging metabolic pathways and prevention of chronic and infectious diseases. Techniques for functional food development and evaluation. Regulatory and safety considerations.

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

Review

The term functional foods was fi rst introduced in Japan in the middle of the 1980s for the processed foods containing ingredients with some specifi c bioactivity and health benefi ts in addition to being nutritious. But the concept is originating from Hippocrates: We are what we eat – and it is really true. Nowadays, the importance of producing foods and food components with benefi cial physiological effects over and above the basic nutrients is increasing. Nutrition science and food biochemistry has moved from the original goal of avoiding nutrient defi ciencies or antinutritives to the concept of positive and optimal nutrition. Researchers are focusing on the identifi cation of bioactive molecules in foods, which have preventive effect and decrease the risk of different diseases or help maintaining the optimal physical and mental health. Many foods contain bioactive components, which typically occur in small quantities, like vitamins, polyphenols, or carotenoids, and play important roles in prevention and health promotion. This book, by combining scientifi c access with practical usefulness, contains a wide range of information on the effect of bioactive compounds and their presence in different foods. Functional Foods, Nutraceuticals and Natural Products focuses on these food components, which have bioactive effect in the human body. There are 28 chapters that could be divided into three main sections. The fi rst chapter descript the history, the scientifi c perspectives, political and legal states of functional foods. The next chapters introduce the main biological and physiological effects of functional foods: probiotic, prebiotic, pleiotropic, insulin signalling, neuroprotective effects, etc. There are some chapters dedicated to analytical methods, extraction, purifi cation, and identifi cation of these bioactive ingredients from natural products; and the last chapters focus on special herbs, spices, fruit, and other foods with benefi cial infl uences on the consumer. The book serves as a tool for food scientists, food chemists, nutritionists, dietitians, and students as well, also inspires scientists to produce and design healthier foods by optimizing their composition. –R. TÖMÖSKÖZI-FARKAS, Acta Alimentaria Journal

About the Author

Dhiraj A. Vattem, Ph.D. and Vatsala Maitin, Ph.D., Texas State University

Contents

Chapter 1 Functional Foods— History and Concepts
Chapter 2 Prebiotics and Probiotics: Concepts and Advances
Chapter 3 Pleiotropic Effects of Bioactive Phytochemicals (Polyphenolsand Terpenes)
Chapter 4 Phytochemical Probiotic Synergies as Novel Functional Food Ingredients
Chapter 5 Metabolomics in Nutritional Research: Applications and Future Perspectives
Chapter 6 Proteomics as a Tool to Test Efficacy of Functional Foods
Chapter 7 Extraction and Purification of Bioactive Ingredients from Natural Products
Chapter 8 Identification of Bioadive Components from Natural Sources
Chapter 9 Insulin Signaling— A Potential Therapeutic Target of Dietary Bioactives
Chapter 10 Eukaryotic Stress Response Signaling Pathways as Mechanistic Targets for Functional Foods
Chapter 11 Mechanism of Neuroprotection by Bioactive Compounds
Chapter 12 Modulation of Redox Homeostasis by Lamiaceae Herbs
Chapter 13 Lamiaceae Herbs: A Potential Ingredient to Functional Foods
Chapter 14 Immunomodulatory Properties of Dietary Herbs and Spices
Chapter 15 Therapeutic Potential of Green and Black Tea in the Prevention and Treatment of Various Diseases
Chapter 16 Cinnamomum— A Unique Spice with Unlimited Applications
Chapter 17 Health Beneficial Effects of Turmeric (Curcuma longa) and Ginger (Zingiber officinale)
Chapter 18 Allium: Garlic and Onion
Chapter 19 The Use of Citrus Flavonoids in the Management of Inflammatory Disorders
Chapter 20 Bioactive Components and Health Benefits in Grapes and Wines
Chapter 21 Biological Functionality ofTropical Fruits
Chapter 22 Bioactivity, Bioavailability, and Human Health Effects of Berries’ Bioactive Compounds
Chapter 23 Soy Isoflavones and Health
Chapter 24 Biological Functionality of Cruciferous Vegetables
Chapter 25 The Functional Effects of Dietary Fungi
Chapter 26 Mushrooms and Yeasts as Functional Foods
Chapter 27 Emerging Sources for Marine NutraceuticaIs
Chapter 28 Effects of Conjugated Linoleic Acids on Human Health

قیمت : 3000 تومان

لینک کوتاه : https://bookbaz.ir/?p=53215
نویسنده : Edited by: Dhiraj A. Vattem
ناشر : DEStech Publications, Inc
سال انتشار : 2016
زبان کتاب : انگلیسی
نوع فایل : PDF
تعداد صفحات : 838
(ISBN) شابک : 1605951013
قیمت کتاب درآمازون : $199.50
حجم فایل : 19 MB

419Ak6pKANL._SX334_BO1,204,203,200_

۳۰۰۰ تـومان – خرید