This reference work provides comprehensive information about the bioactive molecules presented in our daily food and their effect on the physical and mental state of our body. Although the concept of functional food is new, the consumption of selected food to attain a specific effect existed already in ancient civilizations, namely of China and India. Consumers are now more attentive to food quality, safety and health benefits, and the food industry is led to develop processed- and packaged-food, particularly in terms of calories, quality, nutritional value and bioactive molecules. This book covers the entire range of bioactive molecules presented in daily food, such as carbohydrates, proteins, lipids, isoflavonoids, carotenoids, vitamin C, polyphenols, bioactive molecules presented in wine, beer and cider. Concepts like French paradox, Mediterranean diet, healthy diet of eating fruits and vegetables, vegan and vegetarian diet, functional foods are described with suitable case studies. Readers will also discover a very timely compilation of methods for bioactive molecules analysis. Written by highly renowned scientists of the field, this reference work appeals to a wide readership, from graduate students, scholars, researchers in the field of botany, agriculture, pharmacy, biotechnology and food industry to those involved in manufacturing, processing and marketing of value-added food products.

This reference work provides comprehensive information about the bioactive molecules presented in our daily food and their effect on the physical and mental state of our body. Although the concept of functional food is new, the consumption of selected food to attain a specific effect existed already in ancient civilizations, namely of China and India. Consumers are now more attentive to food quality, safety and health benefits, and the food industry is led to develop processed- and packaged-food, particularly in terms of calories, quality, nutritional value and bioactive molecules. This book covers the entire range of bioactive molecules presented in daily food, such as carbohydrates, proteins, lipids, isoflavonoids, carotenoids, vitamin C, polyphenols, bioactive molecules presented in wine, beer and cider. Concepts like French paradox, Mediterranean diet, healthy diet of eating fruits and vegetables, vegan and vegetarian diet, functional foods are described with suitable case studies. Readers will also discover a very timely compilation of methods for bioactive molecules analysis. Written by highly renowned scientists of the field, this reference work appeals to a wide readership, from graduate students, scholars, researchers in the field of botany, agriculture, pharmacy, biotechnology and food industry to those involved in manufacturing, processing and marketing of value-added food products.

This reference work provides comprehensive information about the bioactive molecules presented in our daily food and their effect on the physical and mental state of our body.

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

Bioactive compounds are abundant in nature, particularly in plants, which have the capacity to synthesize phenolics, flavonoids, caffeine, carotenoids, and much more. Different bioactive compounds can change or alter the life process due to their different biological activities. This book examines bioactive compounds and their sources, structures, and potential uses in various industries, including pharmaceuticals, medicine, cosmetics, and food processing.

Since the 1990s, food chemistry opened a new chapter in foods and plants investigation. An increasing attention to secondary metabolites and micro-constituents of nutraceutical interest present in foods has been noticed, supporting previous studies on macronutrient composition. Thanks to positive scientific opinions on the presence of bioactive molecules in plants and foods, the previous vision of exploring foods exclusively from a "caloric" point of view has been changed to looking at foodstuffs as having positive effects on human health. This book focuses on the optimization and validation of advanced analytical methodologies dedicated to the characterization and valorization of foods and plants containing bioactive molecules. Qualitative and quantitative characterization, food security, traceability, and innovation in the field of nutraceutical and functional nutrition will be of particular interest in order to stimulate a dialogue on correct nutrition concepts in a constantly changing cultural, technological, and climate context.

Part of the IFT Press series, this book reviews the myriadpublished information on bioactive components derived from marinefoods, enabling researchers and product developers to selectappropriate functional ingredients for new products. Chapters cover foods and food ingredients from both animal andplant marine sources, focusing on those which demonstratebiological properties and whose constituent compounds have beenisolated and identified as potentially active. This book furtheraddresses the biological activities of PUFAs (Polyunsaturated fattyacids), oils, phospholipids, proteins and peptides, fibres,carbohydrates, chitosans, vitamins and minerals, fucoxantin,polyphenols, phytosterols, taurine, amongst others. Thesecomponents, found in a variety of marine-derived foods, have beendemonstrated to have preventative properties with regard tohypertension, oxidative stress, inflammation, cardiovasculardiseases, cancer and other human diseases. Extraction methods and analysis techniques are also addressed.Intended for food scientists, food technologists and food engineersin academia, industry and government, this book reviews thesubstantial quantity of current research in this fast-moving andcommercially valuable sector of food and nutrition science.