Plant-Based Functional Foods and Phytochemicals

by Megh R. Goyal

Author	: Megh R. Goyal
Publisher	: CRC Press
Total Pages	: 348
Release	: 2021-03-30
Genre	: Medical
ISBN	: 100009023X

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Plant-Based Functional Foods and Phytochemicals: From Traditional Knowledge to Present Innovation covers the importance of the therapeutic health benefits of phytochemicals derived from plants. It discusses the isolation of potential bioactive molecules from plant sources along with their value to human health. It focuses on physical characteristics, uniqueness, uses, distribution, traditional and nutritional importance, bioactivities, and future trends of different plant-based foods and food products. Functional foods, beyond providing basic nutrition, may offer a potentially positive effect on health and cures for various disease conditions, such as metabolic disorders (including diabetes), cancer, and chronic inflammatory reactions. The volume looks at these natural products and their bioactive compounds that are increasingly utilized in preventive and therapeutic medications and in the production of pharmaceutical supplements and as food additives to increase functionality. It also describes the concept of extraction of bioactive molecules from plant sources, both conventional and modern extraction techniques, available sources, biochemistry, structural composition, and potential biological activities.

Plant-Based Bioactive Compounds and Food Ingredients

by Junaid Ahmad Malik

Author	: Junaid Ahmad Malik
Publisher	: CRC Press
Total Pages	: 405
Release	: 2023-10-13
Genre	: Medical
ISBN	: 1000845141

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This new book discusses plant-derived bioactive compounds, covering their sources, biological effects, health benefits, and potential prevention and treatment properties for multifactorial diseases. It first describes in detail how encapsulation methods and plant-based materials may be used in a variety of ways, covering the concepts, advantages, and techniques for encapsulating bioactives based on cereals, spices, and coffee. The volume also looks at the functional aspects of plant-based foods and nutraceutical-based functional food design. The role of functional foods in food safety and industrial food safety issues and techniques for monitoring food quality and safety are also addressed.

Functional and Preservative Properties of Phytochemicals

by Bhanu Prakash

Author	: Bhanu Prakash
Publisher	: Academic Press
Total Pages	: 456
Release	: 2020-02-15
Genre	: Technology & Engineering
ISBN	: 0128196866

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Functional and Preservative Properties of Phytochemicals examines the potential of plant-based bioactive compounds as functional food ingredients and preservative agents against food-spoiling microbes and oxidative deterioration. The book provides a unified and systematic accounting of plant-based bioactive compounds by illustrating the connections among the different disciplines, such as food science, nutrition, pharmacology, toxicology, combinatorial chemistry, nanotechnology and biotechnological approaches. Chapters present the varied sources of raw materials, biochemical properties, metabolism, health benefits, preservative efficacy, toxicological aspect, safety and Intellectual Property Right issue of plant-based bioactive compounds. Written by authorities within the field, the individual chapters of the book are organized according to the following practical and easy to consult format: introduction, chapter topics and text, conclusions (take-home lessons), and references cited for further reading. - Provides collective information on recent advancements that increase the potential use of phytochemicals - Fosters an understanding of plant-based dietary bioactive ingredients and their physiological effects on human health at the molecular level - Thoroughly explores biotechnology, omics, and bioinformatics approaches to address the availability, cost, and mode of action of plant-based functional and preservative ingredients

Bioactive Compounds from Marine Foods

by Blanca Hernández-Ledesma

Author	: Blanca Hernández-Ledesma
Publisher	: John Wiley & Sons
Total Pages	: 701
Release	: 2013-09-30
Genre	: Technology & Engineering
ISBN	: 1118412877

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Part of the IFT Press series, this book reviews the myriad published information on bioactive components derived from marine foods, enabling researchers and product developers to select appropriate functional ingredients for new products. Chapters cover foods and food ingredients from both animal and plant marine sources, focusing on those which demonstrate biological properties and whose constituent compounds have been isolated and identified as potentially active. This book further addresses the biological activities of PUFAs (Polyunsaturated fatty acids), oils, phospholipids, proteins and peptides, fibres, carbohydrates, chitosans, vitamins and minerals, fucoxantin, polyphenols, phytosterols, taurine, amongst others. These components, found in a variety of marine-derived foods, have been demonstrated to have preventative properties with regard to hypertension, oxidative stress, inflammation, cardiovascular diseases, cancer and other human diseases. Extraction methods and analysis techniques are also addressed. Intended for food scientists, food technologists and food engineers in academia, industry and government, this book reviews the substantial quantity of current research in this fast-moving and commercially valuable sector of food and nutrition science.

Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress

by Blanca Hernandez-Ledesma

Author	: Blanca Hernandez-Ledesma
Publisher	: Academic Press
Total Pages	: 676
Release	: 2021-12-03
Genre	: Technology & Engineering
ISBN	: 012822584X

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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

The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness

by Charis M. Galanakis

Author	: Charis M. Galanakis
Publisher	: Academic Press
Total Pages	: 366
Release	: 2019-07-20
Genre	: Technology & Engineering
ISBN	: 0128175176

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The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness provides a guide for innovative food ingredients and food products. The book covers consumer wellness as it relates to food ingredients and functional foods, alternative ingredients, food products fortified with extracts derived from food processing by-products, food products based on Omega-3 polyunsaturated fatty acids and their health effects, selected superfoods and related super diets, edible insects, microalgae as health ingredients for functional foods and spirulina related products, fruit-based functional foods, pro- and pre-biotics, gluten-free products, and bioaromas. Food scientists, food technologists and nutrition researchers working on food applications and food processing will find this book extremely useful. In addition, those interested in the development of innovative products and functional foods will also benefit from this reference, as will students who study food chemistry, food science, technology, and food processing in postgraduate programs. - Connects integrally new and reconsidered food ingredients with innovative food products - Addresses consumer wellness as it relates to food ingredients and functional foods - Analyzes food products and processes with the highest market potential

Plant-Based Bioactive Compounds and Food Ingredients

by Junaid Ahmad Malik

Author	: Junaid Ahmad Malik
Publisher	:
Total Pages	: 0
Release	: 2023
Genre	: Food
ISBN	: 9781774912928

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"This new book discusses plant-derived bioactive compounds, covering their sources, biological effects, health benefits, and potential prevention and treatment properties for multifactorial diseases. The book shows how encapsulation methods and plant-based materials may be used in a variety of ways. The first section, Encapsulation Technologies, delves into the concepts, advantages, and techniques for encapsulating bioactives based on cereals, spices, and coffee. It also discusses the role of nanoliposomes for encapsulation of natural foods. The second section, Functional Aspects of Plant-Based Foods, discusses functional aspects of plant-based foods, nutraceutical-based functional food design, diverse functional food items, functional aspects of food, and the role of functional components. The third section, Health Benefits of Plant-Based Foods, covers selected plants (such as cereals, pepper, and coffee) and their chief phytochemicals and bioactive compounds along with their health benefits. The fourth section, Safety Aspects of Functional and Natural Foods, examines the role of functional foods in food safety and provides an overview of industrial food safety issues and techniques for monitoring food quality and safety. This volume will act as reference book for researchers, scientists, students, and food processors, providing a wealth of knowledge on encapsulation processes and their applications, functional foods, and food safety issues"--

Nutraceutical and Functional Food Components

by Charis M. Galanakis

Author	: Charis M. Galanakis
Publisher	: Academic Press
Total Pages	: 633
Release	: 2021-10-24
Genre	: Technology & Engineering
ISBN	: 0323850537

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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

Bioactive Natural Products

by Goutam Brahmachari

Author	: Goutam Brahmachari
Publisher	: World Scientific
Total Pages	: 695
Release	: 2012
Genre	: Science
ISBN	: 9814335371

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Bioactive natural products are a rich source of novel therapeutics. Thus, the search for bioactive molecules from nature continues to play an important role in fashioning new medicinal agents. This volume, which comprises sixteen chapters written by active researchers and leading experts in natural products chemistry, brings together an overview of current discoveries in this remarkable field. It also provides information on the industrial application of natural products for medicinal purposes. This book will serve as a valuable resource for researchers to predict promising leads for developing pharmaceuticals to treat various ailments and disease manifestations.