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Functional Foods, Nutraceuticals and Natural Products, by Edited by: Dhiraj A. Vattem, Ph.D. and Vatsala Maitin, Ph.D.
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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.
- Sales Rank: #1114077 in Books
- Published on: 2015-10-15
- Original language: English
- Dimensions: 9.25" h x 6.25" w x 1.75" l, 2.72 pounds
- Binding: Hardcover
- 838 pages
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. T�M�SK�ZI-FARKAS, Acta Alimentaria Journal
About the Author
Dhiraj A. Vattem, Ph.D. and Vatsala Maitin, Ph.D., Texas State University
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