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

About the Author

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