Functional Foods and Nutraceuticals in Metabolic and Non-communicable Diseases

Functional Foods and Nutraceuticals in Metabolic and Non-communicable Diseases PDF Author: Ram B. Singh
Publisher: Academic Press
ISBN: 0128231750
Category : Health & Fitness
Languages : en
Pages : 854

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Book Description
Functional Foods and Nutraceuticals in Metabolic and Non-communicable Diseases presents strategies for the prevention of non-communicable diseases and undernutrition through the use of functional foods and nutraceuticals. Research has shown that the use of certain functional foods and nutraceuticals, including spices, herbs, and millets, animal foods and plant foods can play a role in the treatment and prevention of various diseases and in health promotion. Finally, the book explores epigenetic modulation as a new method for the development of functional foods and functional farming. Intended for nutritionists, food scientists and those working in related health science professions, this book contributes to the discussions focused on nutritional transition, globalization, how to administer foods in the treatment of metabolic syndrome, hypertension, diabetes, heart attacks, neuropsychiatric disorders, bone and joint diseases, and carcinogenesis. Places emphasis on food diversity to provide perfect combinations of nutritional ingredients Presents the utility and necessity of functional food production for health promotion Offers suggestions to increase functional food production while simultaneously decreasing production costs

Nutraceuticals and Functional Foods in Human Health and Disease Prevention

Nutraceuticals and Functional Foods in Human Health and Disease Prevention PDF Author: Debasis Bagchi
Publisher: CRC Press
ISBN: 1482237229
Category : Medical
Languages : en
Pages : 700

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Book Description
Functional foods and nutraceuticals, dietary supplements, and natural antioxidants have established their potential roles in the protection of human health against disease. Nutraceuticals and Functional Foods in Human Health and Disease Prevention examines the benefits, efficacy, and success of properly designed nutraceuticals and functional foods in human health and their possible application in disease prevention. The book demonstrates diverse disease pathophysiology and how nutraceuticals and functional food can be used to combat and prevent disease. The book discusses global food habits and trends, safety and toxicology, and how food addiction or overindulgence of food can lead to a variety of disease states. It then highlights how supplements help in disease prevention. Although a significant number of nutraceuticals and functional foods have demonstrated their efficacy, a large number of supplements are still surviving on false claims. Therefore, the editors underscore risks and benefits, and why government regulatory agencies are so critical of these nutraceutical supplements. With the global nutraceuticals market expected to reach $204.8 billion by 2017, what once seemed a very niche sector has become big business. An overview of nutraceuticals and functional foods and their application in human health, this book exhaustively covers antioxidants, functional foods, and nutraceuticals in human health and disease prevention. With contributions from experts and pioneers, the book gives insight into the role of functional foods in optimal diet and exercise.

Functional Foods and Biotechnology

Functional Foods and Biotechnology PDF Author: Kalidas Shetty
Publisher: CRC Press
ISBN: 9781003003830
Category : Medical
Languages : en
Pages : 206

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Book Description
"The first of two related books that kick off the Food Biotechnology series, Functional Foods and Biotechnology: Sources of Functional Foods and Ingredients, focuses on the recent advances in the understanding of the role of cellular, metabolic, and biochemical concepts and processing that are important and relevant to improve functional foods and food ingredients targeting human health benefits. This volume explores sources of ecologically-based diversity of functional foods and food ingredients that are available to enhance diverse nutritional values and functional benefits of foods for better human health outcomes, especially focusing on emerging diet and lifestyle-linked non-communicable chronic disease (NCDs) challenges. The contributors with expertise in the field of Food Biotechnology and Functional Food Ingredients have integrated the recent advances in some common as well as novel sources of functional foods and ingredients from diverse ecological and cultural origins. Further, these chapters also highlight human health relevant bioactive profiles and associated functionalities of these health-promoting compounds, including preventative functional roles for common NCD-linked health benefits. FEATURES: Provides ecological and metabolic rational to integrate novel functional food and functional ingredient sources in wider health-focused food system innovations. Examines the value-added role of select functional foods and food ingredients to improve NCD-linked health benefits such as type-2 diabetes, cardiovascular disease, and human gut improvement Includes insights on system-based solutions to advance climate resilient and health focused food diversity based on diverse biotechnological approaches to design and integrate functional food and food ingredient sources Overall, the rationale of this book series is focused on Metabolic-Driven Rationale to Advance Biotechnological Approaches for Functional Foods, the synopsis of which is presented as the Introduction chapter, which is followed by a chapter on current understanding about regulatory guidelines for health claims of functional foods and food ingredients. Special topics on nonnutritive sweeteners, caroteneprotein from seafood waste, and Xylooligosaccharides as functional food ingredients for health-focused dietary applications are integrated in this book. Additionally, ecologically and metabolically-driven functional roles of common food sources such as corn, and barley and some novel food sources, such as ancient emmer wheat, black soybean, fava bean, herbs from Lamiaceae and functional protein ingredients and minerals from Lemnaceae are also highlighted in this volume. The overall goal is to provide insights on role of these functional food and ingredient sources for their integration in wider health-focused food systems, which will help food scientists, food industry personnel, nutritionists, crop science researchers, public health professionals, and policy makers to make appropriate decisions and to formulate strategies for improving health and well-being. A related book focuses on biological and metabolically driven mobilization of functional bioactives and ingredients and their analysis that is relevant in health and wellness"--

Handbook of Research on Food Science and Technology

Handbook of Research on Food Science and Technology PDF Author: Monica Lizeth Chavez-Gonzalez
Publisher: CRC Press
ISBN: 0429947097
Category : Science
Languages : en
Pages : 276

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Book Description
The three volumes in this handbook highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbook focuses on modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals, natural products, nano- and microtechnology, healthy product composition, innovative processes and bioprocesses for utilization of by-products, development of novel preservation alternatives, extending the shelf life of fresh products, alternative processes requiring less energy or water, among other topics. Volume 3 of the 3-volume set focuses on functional foods and nutraceuticals. The chapters examine nutraceuticals as treatment for cancer and neurodegenerative diseases, trends in functional food in noncommunicable diseases, synergism in food trends, bioactive peptides, agave fructans as a functional component in foods, and more.

Advances in Nutraceuticals and Functional Foods

Advances in Nutraceuticals and Functional Foods PDF Author: Sreerag Gopi
Publisher: CRC Press
ISBN: 100056567X
Category : Medical
Languages : en
Pages : 378

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Book Description
This book examines the rapidly growing field of functional foods in the prevention and management of chronic and infectious diseases. Chapters explore the varied sources, biochemical properties, metabolics, health benefits, and safety of bioactive ingredients of nutraceutical and functional food products. Special emphasis is given to linking the molecular and chemical structures of biologically active components in foods to their nutritional and pharmacological effects on human health and wellness. In addition to discussing scientific and clinical rationales for different sources of functional foods, the book also explains in detail scientific methodologies used to investigate the functionality, effectiveness, and safety of bioactive ingredients in food. The chapter authors discuss advanced nanocarriers for nutraceuticals based on structured lipids and nonlipids, nanoparticulate approaches for improved nutrient bioavailability, adulteration and safety issues, nanodelivery systems, microencapsulation, and more. The book discusses some particular health benefits from nutrition nutraceuticals, including probiotic dairy and non-dairy products and bioactive proteins and peptides as functional foods. The volume also gives an overview of emerging trends, growth patterns, and new opportunities in the field of nutraceuticals and functional foods.

Handbook of Research on Food Science and Technology

Handbook of Research on Food Science and Technology PDF Author: Monica Chavez-Gonzalez
Publisher: CRC Press
ISBN: 0429947062
Category : Science
Languages : en
Pages : 915

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Book Description
This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbooks includes relevant information on the modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals, natural products, nano- and microtechnology, healthy product composition, innovative processes/bioprocesses for utilization of by-products, development of novel preservation alternatives, extending the shelf life of fresh products, alternative processes requiring less energy or water, among other topics.

Natural Products and Human Diseases

Natural Products and Human Diseases PDF Author: Amirhossein Sahebkar
Publisher: Springer Nature
ISBN: 3030732347
Category : Science
Languages : en
Pages : 225

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Book Description
Natural products have a long history of use as folk medicines in several systems of traditional medicine. Extensive evidence from modern pharmacological studies has confirmed traditional applications, and unveiled the vast potential of naturally occurring compounds, particularly plant-derived phytochemicals, in the management of chronic human diseases. The past decade has witnessed a surge of findings from randomized controlled trials testifying the safety and efficacy of natural products as adjuncts or alternatives to standard-of-care medications for several illnesses. Biomolecular studies have unveiled hundreds of cellular and molecular targets for phytochemicals including key transcription factors, receptors, enzymes, hormones, neurotransmitters, cytokines, lipids, and non-coding RNAs. Extensive research on the preventative and therapeutic effects of natural products necessitates regular updating of the literature as to the developing potential roles of these compounds in different human diseases. This new book provides an overview of the current pharmacological and clinical features of natural products, and the role of phytopharmaceutical compounds in health and diseases. Chapters cover a wide scope, from cancers, to chronic and age-related disorders, and are written by leading international subject experts. Collectively, chapters will provide useful insights on the regulatory effects of phytochemicals and nutraceuticals on pathogenic molecular signatures associated with pathologies, disease biomarkers, and aging-related pathways.

Functional Foods

Functional Foods PDF Author: Muhammad Sajid Arshad
Publisher: BoD – Books on Demand
ISBN: 1839689323
Category : Health & Fitness
Languages : en
Pages : 432

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Book Description
The phytochemicals present in functional foods play a vital role in boosting immunity and promoting health. This book provides a comprehensive overview of the importance of functional foods and antioxidants and their scavenging activity for preventing various health-related disorders. This book also covers the therapeutic and medicinal potential of various bioactive compounds for a healthy lifestyle, as well as examines different products containing functional ingredients that demonstrate health-promoting potential.

Bioactive Compounds in Fermented Foods

Bioactive Compounds in Fermented Foods PDF Author: Amit Kumar Rai
Publisher: CRC Press
ISBN: 042965121X
Category : Technology & Engineering
Languages : en
Pages : 414

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Book Description
The volume reviews different types of bioactive components associated with food fermentation and their impact on human health. The diversity of microorganism responsible for the production of different types of fermented foods and beverages includes bacteria, yeasts, and fungi. Biotransformation of food constituent by microorganisms occurs during fermentation processes for the production of fermented food and in the gastrointestinal tract by gut microorganisms. This biotransformation results in production of specific bioactive compounds that are responsible for a wide range of health benefits. The bioactive compounds discussed in this book includes polyphenols, bioactive peptides, fibrinolytic enzymes, gama-amino butyric acids (GABA) exopolysaccharides, probiotic, prebiotic, symbiotic and antinutritional factors. These bioactive compounds are responsible for health benefits such as antioxidant, antihypertension, antimicrobial, cholesterol lowering, anticancer, obesity and antithrombotic properties. Advanced research in the field of food fermentation and their health benefits have resulted in commercialization of some of the fermented foods as functional foods. The traditional fermented foods consumed in different parts of the world and their health benefits are discussed in detail and the book concludes with recent advances in microbial transformation during gut fermentation and their impact on human health. There has been increasing interest among researchers on the proposed title in the last decade and the book brings updated information on research and advances in different types of health benefits exhibited by bioactive compounds in a wide range of fermented foods.

Genomics, Proteomics and Metabolomics in Nutraceuticals and Functional Foods

Genomics, Proteomics and Metabolomics in Nutraceuticals and Functional Foods PDF Author: Debasis Bagchi
Publisher: John Wiley & Sons
ISBN: 1118930428
Category : Science
Languages : en
Pages : 688

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Book Description
Functional foods and nutraceuticals have received considerable interest in the past decade, largely due to increasing consumer awareness of the health benefits associated with food. Diet in human health is no longer a matter of simple nutrition: consumers are more proactive and increasingly interested in the health benefits of functional foods and their role in the prevention of illness and chronic conditions. This, combined with an aging population that focuses not only on longevity but also quality of life, has created a market for functional foods and nutraceuticals. A fully updated and revised second edition, "Genomics, Proteomics and Metabolomics in Nutraceuticals and Functional Foods" reflects the recent upsurge in "omics" technologies and features 48 chapters that cover topics including genomics, proteomics, metabolomics, epigenetics, peptidomics, nutrigenomics and human health, transcriptomics, nutri-ethics, and nanotechnology. This cutting-edge volume, written by a panel of experts from around the globe, reviews the latest developments in the field with an emphasis on the application of these novel technologies to functional foods and nutraceuticals. About the editorsDebasis Bagchi, Ph.D., MACN, CNS, MAIChEUniversity of Houston College of Pharmacy, Houston, TX, USA Anand Swaroop, Ph.D.Cepham Inc., Piscataway, NJ, USA Manashi Bagchi, Ph.D., FACNCepham Inc., Piscataway, NJ, USA Also available from Wiley "Bio-Nanotechnology: A Revolution in Food, Biomedical and Health Sciences"Edited by Debasis Bagchi, Manashi Bagchi, Hiroyoshi Moriyama, Fereidoon ShahidiISBN: 978-0-470-67037-8 "Antioxidants and Functional Components in Aquatic Foods"Edited by Hordur G. KristinssonISBN: 978-0-8138-1367-7 "Nanotechnology and Functional Foods: Effective Delivery of Bioactive Ingredients"Edited by Cristina Sabliov, Hongda Chen, Rickey YadaISBN: 978-1-118-46220-1

Functional Foods and Nutraceuticals in Metabolic and Non-communicable Diseases

Functional Foods and Nutraceuticals in Metabolic and Non-communicable Diseases PDF Author: Ram B. Singh
Publisher: Academic Press
ISBN: 0128231750
Category : Health & Fitness
Languages : en
Pages : 854

View

Book Description
Functional Foods and Nutraceuticals in Metabolic and Non-communicable Diseases presents strategies for the prevention of non-communicable diseases and undernutrition through the use of functional foods and nutraceuticals. Research has shown that the use of certain functional foods and nutraceuticals, including spices, herbs, and millets, animal foods and plant foods can play a role in the treatment and prevention of various diseases and in health promotion. Finally, the book explores epigenetic modulation as a new method for the development of functional foods and functional farming. Intended for nutritionists, food scientists and those working in related health science professions, this book contributes to the discussions focused on nutritional transition, globalization, how to administer foods in the treatment of metabolic syndrome, hypertension, diabetes, heart attacks, neuropsychiatric disorders, bone and joint diseases, and carcinogenesis. Places emphasis on food diversity to provide perfect combinations of nutritional ingredients Presents the utility and necessity of functional food production for health promotion Offers suggestions to increase functional food production while simultaneously decreasing production costs

Nutraceuticals and Functional Foods in Human Health and Disease Prevention

Nutraceuticals and Functional Foods in Human Health and Disease Prevention PDF Author: Debasis Bagchi
Publisher: CRC Press
ISBN: 1482237229
Category : Medical
Languages : en
Pages : 700

View

Book Description
Functional foods and nutraceuticals, dietary supplements, and natural antioxidants have established their potential roles in the protection of human health against disease. Nutraceuticals and Functional Foods in Human Health and Disease Prevention examines the benefits, efficacy, and success of properly designed nutraceuticals and functional foods in human health and their possible application in disease prevention. The book demonstrates diverse disease pathophysiology and how nutraceuticals and functional food can be used to combat and prevent disease. The book discusses global food habits and trends, safety and toxicology, and how food addiction or overindulgence of food can lead to a variety of disease states. It then highlights how supplements help in disease prevention. Although a significant number of nutraceuticals and functional foods have demonstrated their efficacy, a large number of supplements are still surviving on false claims. Therefore, the editors underscore risks and benefits, and why government regulatory agencies are so critical of these nutraceutical supplements. With the global nutraceuticals market expected to reach $204.8 billion by 2017, what once seemed a very niche sector has become big business. An overview of nutraceuticals and functional foods and their application in human health, this book exhaustively covers antioxidants, functional foods, and nutraceuticals in human health and disease prevention. With contributions from experts and pioneers, the book gives insight into the role of functional foods in optimal diet and exercise.

Functional Foods and Biotechnology

Functional Foods and Biotechnology PDF Author: Kalidas Shetty
Publisher: CRC Press
ISBN: 9781003003830
Category : Medical
Languages : en
Pages : 206

View

Book Description
"The first of two related books that kick off the Food Biotechnology series, Functional Foods and Biotechnology: Sources of Functional Foods and Ingredients, focuses on the recent advances in the understanding of the role of cellular, metabolic, and biochemical concepts and processing that are important and relevant to improve functional foods and food ingredients targeting human health benefits. This volume explores sources of ecologically-based diversity of functional foods and food ingredients that are available to enhance diverse nutritional values and functional benefits of foods for better human health outcomes, especially focusing on emerging diet and lifestyle-linked non-communicable chronic disease (NCDs) challenges. The contributors with expertise in the field of Food Biotechnology and Functional Food Ingredients have integrated the recent advances in some common as well as novel sources of functional foods and ingredients from diverse ecological and cultural origins. Further, these chapters also highlight human health relevant bioactive profiles and associated functionalities of these health-promoting compounds, including preventative functional roles for common NCD-linked health benefits. FEATURES: Provides ecological and metabolic rational to integrate novel functional food and functional ingredient sources in wider health-focused food system innovations. Examines the value-added role of select functional foods and food ingredients to improve NCD-linked health benefits such as type-2 diabetes, cardiovascular disease, and human gut improvement Includes insights on system-based solutions to advance climate resilient and health focused food diversity based on diverse biotechnological approaches to design and integrate functional food and food ingredient sources Overall, the rationale of this book series is focused on Metabolic-Driven Rationale to Advance Biotechnological Approaches for Functional Foods, the synopsis of which is presented as the Introduction chapter, which is followed by a chapter on current understanding about regulatory guidelines for health claims of functional foods and food ingredients. Special topics on nonnutritive sweeteners, caroteneprotein from seafood waste, and Xylooligosaccharides as functional food ingredients for health-focused dietary applications are integrated in this book. Additionally, ecologically and metabolically-driven functional roles of common food sources such as corn, and barley and some novel food sources, such as ancient emmer wheat, black soybean, fava bean, herbs from Lamiaceae and functional protein ingredients and minerals from Lemnaceae are also highlighted in this volume. The overall goal is to provide insights on role of these functional food and ingredient sources for their integration in wider health-focused food systems, which will help food scientists, food industry personnel, nutritionists, crop science researchers, public health professionals, and policy makers to make appropriate decisions and to formulate strategies for improving health and well-being. A related book focuses on biological and metabolically driven mobilization of functional bioactives and ingredients and their analysis that is relevant in health and wellness"--

Handbook of Research on Food Science and Technology

Handbook of Research on Food Science and Technology PDF Author: Monica Lizeth Chavez-Gonzalez
Publisher: CRC Press
ISBN: 0429947097
Category : Science
Languages : en
Pages : 276

View

Book Description
The three volumes in this handbook highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbook focuses on modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals, natural products, nano- and microtechnology, healthy product composition, innovative processes and bioprocesses for utilization of by-products, development of novel preservation alternatives, extending the shelf life of fresh products, alternative processes requiring less energy or water, among other topics. Volume 3 of the 3-volume set focuses on functional foods and nutraceuticals. The chapters examine nutraceuticals as treatment for cancer and neurodegenerative diseases, trends in functional food in noncommunicable diseases, synergism in food trends, bioactive peptides, agave fructans as a functional component in foods, and more.

Advances in Nutraceuticals and Functional Foods

Advances in Nutraceuticals and Functional Foods PDF Author: Sreerag Gopi
Publisher: CRC Press
ISBN: 100056567X
Category : Medical
Languages : en
Pages : 378

View

Book Description
This book examines the rapidly growing field of functional foods in the prevention and management of chronic and infectious diseases. Chapters explore the varied sources, biochemical properties, metabolics, health benefits, and safety of bioactive ingredients of nutraceutical and functional food products. Special emphasis is given to linking the molecular and chemical structures of biologically active components in foods to their nutritional and pharmacological effects on human health and wellness. In addition to discussing scientific and clinical rationales for different sources of functional foods, the book also explains in detail scientific methodologies used to investigate the functionality, effectiveness, and safety of bioactive ingredients in food. The chapter authors discuss advanced nanocarriers for nutraceuticals based on structured lipids and nonlipids, nanoparticulate approaches for improved nutrient bioavailability, adulteration and safety issues, nanodelivery systems, microencapsulation, and more. The book discusses some particular health benefits from nutrition nutraceuticals, including probiotic dairy and non-dairy products and bioactive proteins and peptides as functional foods. The volume also gives an overview of emerging trends, growth patterns, and new opportunities in the field of nutraceuticals and functional foods.

Handbook of Research on Food Science and Technology

Handbook of Research on Food Science and Technology PDF Author: Monica Chavez-Gonzalez
Publisher: CRC Press
ISBN: 0429947062
Category : Science
Languages : en
Pages : 915

View

Book Description
This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbooks includes relevant information on the modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals, natural products, nano- and microtechnology, healthy product composition, innovative processes/bioprocesses for utilization of by-products, development of novel preservation alternatives, extending the shelf life of fresh products, alternative processes requiring less energy or water, among other topics.

Natural Products and Human Diseases

Natural Products and Human Diseases PDF Author: Amirhossein Sahebkar
Publisher: Springer Nature
ISBN: 3030732347
Category : Science
Languages : en
Pages : 225

View

Book Description
Natural products have a long history of use as folk medicines in several systems of traditional medicine. Extensive evidence from modern pharmacological studies has confirmed traditional applications, and unveiled the vast potential of naturally occurring compounds, particularly plant-derived phytochemicals, in the management of chronic human diseases. The past decade has witnessed a surge of findings from randomized controlled trials testifying the safety and efficacy of natural products as adjuncts or alternatives to standard-of-care medications for several illnesses. Biomolecular studies have unveiled hundreds of cellular and molecular targets for phytochemicals including key transcription factors, receptors, enzymes, hormones, neurotransmitters, cytokines, lipids, and non-coding RNAs. Extensive research on the preventative and therapeutic effects of natural products necessitates regular updating of the literature as to the developing potential roles of these compounds in different human diseases. This new book provides an overview of the current pharmacological and clinical features of natural products, and the role of phytopharmaceutical compounds in health and diseases. Chapters cover a wide scope, from cancers, to chronic and age-related disorders, and are written by leading international subject experts. Collectively, chapters will provide useful insights on the regulatory effects of phytochemicals and nutraceuticals on pathogenic molecular signatures associated with pathologies, disease biomarkers, and aging-related pathways.

Functional Foods

Functional Foods PDF Author: Muhammad Sajid Arshad
Publisher: BoD – Books on Demand
ISBN: 1839689323
Category : Health & Fitness
Languages : en
Pages : 432

View

Book Description
The phytochemicals present in functional foods play a vital role in boosting immunity and promoting health. This book provides a comprehensive overview of the importance of functional foods and antioxidants and their scavenging activity for preventing various health-related disorders. This book also covers the therapeutic and medicinal potential of various bioactive compounds for a healthy lifestyle, as well as examines different products containing functional ingredients that demonstrate health-promoting potential.

Bioactive Compounds in Fermented Foods

Bioactive Compounds in Fermented Foods PDF Author: Amit Kumar Rai
Publisher: CRC Press
ISBN: 042965121X
Category : Technology & Engineering
Languages : en
Pages : 414

View

Book Description
The volume reviews different types of bioactive components associated with food fermentation and their impact on human health. The diversity of microorganism responsible for the production of different types of fermented foods and beverages includes bacteria, yeasts, and fungi. Biotransformation of food constituent by microorganisms occurs during fermentation processes for the production of fermented food and in the gastrointestinal tract by gut microorganisms. This biotransformation results in production of specific bioactive compounds that are responsible for a wide range of health benefits. The bioactive compounds discussed in this book includes polyphenols, bioactive peptides, fibrinolytic enzymes, gama-amino butyric acids (GABA) exopolysaccharides, probiotic, prebiotic, symbiotic and antinutritional factors. These bioactive compounds are responsible for health benefits such as antioxidant, antihypertension, antimicrobial, cholesterol lowering, anticancer, obesity and antithrombotic properties. Advanced research in the field of food fermentation and their health benefits have resulted in commercialization of some of the fermented foods as functional foods. The traditional fermented foods consumed in different parts of the world and their health benefits are discussed in detail and the book concludes with recent advances in microbial transformation during gut fermentation and their impact on human health. There has been increasing interest among researchers on the proposed title in the last decade and the book brings updated information on research and advances in different types of health benefits exhibited by bioactive compounds in a wide range of fermented foods.

Genomics, Proteomics and Metabolomics in Nutraceuticals and Functional Foods

Genomics, Proteomics and Metabolomics in Nutraceuticals and Functional Foods PDF Author: Debasis Bagchi
Publisher: John Wiley & Sons
ISBN: 1118930428
Category : Science
Languages : en
Pages : 688

View

Book Description
Functional foods and nutraceuticals have received considerable interest in the past decade, largely due to increasing consumer awareness of the health benefits associated with food. Diet in human health is no longer a matter of simple nutrition: consumers are more proactive and increasingly interested in the health benefits of functional foods and their role in the prevention of illness and chronic conditions. This, combined with an aging population that focuses not only on longevity but also quality of life, has created a market for functional foods and nutraceuticals. A fully updated and revised second edition, "Genomics, Proteomics and Metabolomics in Nutraceuticals and Functional Foods" reflects the recent upsurge in "omics" technologies and features 48 chapters that cover topics including genomics, proteomics, metabolomics, epigenetics, peptidomics, nutrigenomics and human health, transcriptomics, nutri-ethics, and nanotechnology. This cutting-edge volume, written by a panel of experts from around the globe, reviews the latest developments in the field with an emphasis on the application of these novel technologies to functional foods and nutraceuticals. About the editorsDebasis Bagchi, Ph.D., MACN, CNS, MAIChEUniversity of Houston College of Pharmacy, Houston, TX, USA Anand Swaroop, Ph.D.Cepham Inc., Piscataway, NJ, USA Manashi Bagchi, Ph.D., FACNCepham Inc., Piscataway, NJ, USA Also available from Wiley "Bio-Nanotechnology: A Revolution in Food, Biomedical and Health Sciences"Edited by Debasis Bagchi, Manashi Bagchi, Hiroyoshi Moriyama, Fereidoon ShahidiISBN: 978-0-470-67037-8 "Antioxidants and Functional Components in Aquatic Foods"Edited by Hordur G. KristinssonISBN: 978-0-8138-1367-7 "Nanotechnology and Functional Foods: Effective Delivery of Bioactive Ingredients"Edited by Cristina Sabliov, Hongda Chen, Rickey YadaISBN: 978-1-118-46220-1