Current Advances For Development Of Functional Foods Modulating Inflammation And Oxidative Stress

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Current Advances For Development Of Functional Foods Modulating Inflammation And Oxidative Stress


Current Advances For Development Of Functional Foods Modulating Inflammation And Oxidative Stress
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Current Advances For Development Of Functional Foods Modulating Inflammation And Oxidative Stress


Current Advances For Development Of Functional Foods Modulating Inflammation And Oxidative Stress
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Author : Blanca Hernandez-Ledesma
language : en
Publisher: Academic Press
Release Date : 2021-12-16



Current Advances For Development Of Functional Foods Modulating Inflammation And Oxidative Stress written by Blanca Hernandez-Ledesma and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-12-16 with Technology & Engineering categories.


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

Bioactive Food Components Activity In Mechanistic Approach


Bioactive Food Components Activity In Mechanistic Approach
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Author : Cinthia Bau Betim Cazarin
language : en
Publisher: Academic Press
Release Date : 2021-11-23



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 2021-11-23 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

Oxidative Stress Modulators And Functional Foods


Oxidative Stress Modulators And Functional Foods
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Author : Junsei Taira
language : en
Publisher: MDPI
Release Date : 2021-08-30



Oxidative Stress Modulators And Functional Foods written by Junsei Taira and has been published by MDPI this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-08-30 with Medical categories.


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.

Nutraceuticals In Brain Health And Beyond


Nutraceuticals In Brain Health And Beyond
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Author : Dilip Ghosh
language : en
Publisher: Academic Press
Release Date : 2020-11-12



Nutraceuticals In Brain Health And Beyond written by Dilip Ghosh and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-11-12 with Health & Fitness categories.


Nutraceuticals in Brain Health and Beyond focuses on a variety of health disorders where intervention with nutritional supplements prove valuable, such as Alzheimer’s, Parkinson’s, autism, and attention-deficit disorder in children. In addition, Nutraceuticals in Brain Health and Beyond addresses "herb-nutra psychiatry" which is a field of research focused on developing a comprehensive, cohesive, and scientifically rigorous evidence base to shift conceptual thinking around the role of diet and nutrition in mental health. Intended for nutrition researchers, nutritionists, dieticians, regulatory bodies, health professionals, and students studying related fields, Nutraceuticals in Brain Health and Beyond will be a useful reference in understanding the links between nutrition and brain health. • Addresses nutritional psychiatry and cognitive health at all stages of the lifespan • Contains extensive coverage of vitamins, minerals, botanicals, and other nutrients • Offers novel insight into cognitive dysfunctions including depression and other neurodegenerative disorders • Explores the role of genomics and epigenetics, including discussion of the gut–brain axis

Intravenous Lipid Emulsions


Intravenous Lipid Emulsions
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Author : P.C. Calder
language : en
Publisher: Karger Medical and Scientific Publishers
Release Date : 2014-11-26



Intravenous Lipid Emulsions written by P.C. Calder and has been published by Karger Medical and Scientific Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-11-26 with Medical categories.


Lipids have been in clinical use as components of intravenous nutrition for over 50 years. Over the last 15 years, new and improved lipids that include olive oil and/or fish oil have replaced the more traditional ones. These new lipids offer the opportunity to deliver high amounts of fatty acids and possess different functional properties: in particular, they can influence inflammatory processes, immune responses and hepatic metabolism. This book brings together articles written by leading international authorities in the area of intravenous lipids. Contributions discuss the latest findings in the field, ranging from pre-clinical research to the most recent clinical trials. Lipid functionality and utility in pediatric, adult surgical and critically ill patients are covered, as is the use of lipids in long-term home parenteral nutrition. Addressing a broad spectrum of topics, this publication provides a wealth of information for basic scientists, clinical researchers and clinical practitioners alike.

Nutraceutical And Functional Food Components


Nutraceutical And Functional Food Components
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Author : Charis M. Galanakis
language : en
Publisher: Academic Press
Release Date : 2021-10-24



Nutraceutical And Functional Food Components written by Charis M. Galanakis and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-10-24 with Technology & Engineering categories.


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. Food scientists, technologists, researchers, nutritionists, engineers and chemists, agricultural scientists, other professionals working in the food industry, as well as students studying related fields, will benefit from this updated reference. Focuses on nutritional value, functional properties, applications, bioavailability and bioaccessibility of food components Covers food components by describing the effects of thermal and non-thermal technologies Addresses shelf-life, sensory characteristics and health claims

Cereal Grain Based Functional Foods


Cereal Grain Based Functional Foods
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Author : Trust Beta
language : en
Publisher: Royal Society of Chemistry
Release Date : 2018-09-06



Cereal Grain Based Functional Foods written by Trust Beta and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-09-06 with Technology & Engineering categories.


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 and their effects on starch digestibility. The phenolic constituents bound to grain dietary fiber also receive detailed consideration and the final chapter presents a review that discusses whole grain–gut microbiota interactions identifying new areas of research that may contribute to a better understanding of the underlying mechanisms linked to human health. This book provides researchers, clinicians and students with a comprehensive compendium on aspects of whole grain components and brings the literature up to date.