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

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

  1. 674 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

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

About this book

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

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Yes, you can access Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress by Blanca Hernandez-Ledesma,Cristina Martinez-Villaluenga in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Cover
  2. Title page
  3. Table of Contents
  4. Copyright
  5. Contents
  6. List of contributors
  7. Preface
  8. List of Illustrations
  9. List of Tables
  10. Chapter 1 : Bioactive compounds modulating inflammation and oxidative stress in some traditional functional foods and beverages
  11. Chapter 2 : Health-promoting activities and bioavailability of bioactive compounds from functional foods
  12. Chapter 3 : Development of functional foods by using 3D printing technologies: application to oxidative stress and inflammation-related affections
  13. Chapter 4 : The regulatory aspects of substantiating health benefits of foods containing antioxidants
  14. Chapter 5 : Developing novel foods using multiple emulsions: insights with reference to bioaccessibility and bioavailability
  15. Chapter 6 : A new approach of functional pectin and pectic oligosaccharides: role as antioxidant and antiinflammatory compounds
  16. Chapter 7 : Fatty acids from natural resources in inflammatory gastrointestinal diseases with specific focus on inflammatory bowel disease
  17. Chapter 8 : Proteins, peptides, and protein hydrolysates as immunomodulatory and antioxidant agents for the formulation of functional foods
  18. Chapter 9 : Anti-inflammatory and antioxidant phenolic compounds
  19. Chapter 10 : Role of micronutrients zinc and selenium in inflammation and oxidative stress
  20. Chapter 11 : Glucosinolates and their bioactive metabolites as functional compounds modulating inflammation
  21. Chapter 12 : Microalgal bioactive components as antiinflammatory and antioxidant agents for health promotion
  22. Chapter 13 : Polysaccharides from macroalgae: chemical characterization, functional properties and biological activity
  23. Chapter 14 : Role of cereal bioactive compounds in the prevention of age-related diseases
  24. Chapter 15 : Potential role of pulses in the development of functional foods modulating inflammation and oxidative stress
  25. Chapter 16 : Probiotics and postbiotics: focus on metabolic syndrome
  26. Chapter 17 : Potential of edible insects as a new source of bioactive compounds against metabolic syndrome
  27. Chapter 18 : Advances in production and properties validation of multifunctional ingredients from Argentine food fruits to modulate oxidative stress and inflammation
  28. Chapter 19 : Bioactive compounds from Moringa oleifera as promising protectors of in vivo inflammation and oxidative stress processes
  29. Chapter 20 : Cruciferous vegetables: a mine of phytonutrients for functional and nutraceutical enrichment
  30. Chapter 21 : Challenges in the extraction of antiinflammatory and antioxidant compounds from new plant sources
  31. Chapter 22 : Encapsulation technologies applied to bioactive phenolic compounds and probiotics with potential application on chronic inflammation
  32. Chapter 23 : Fermentation and germination as a way to improve cereals antioxidant and antiinflammatory properties
  33. Chapter 24 : Modulation of inflammation and oxidative stress in Helicobacter pylori infection by bioactive compounds from food components
  34. Chapter 25 : Current evidence on the modulatory effects of food proteins and peptides in inflammation and gut microbiota
  35. Chapter 26 : Immunonutritional agonists in the neuroimmune response in AGE-Ing
  36. Chapter 27 : Role of dietary spices in modulating inflammation and oxidative stress
  37. Chapter 28 : Functional foods, hormesis, and oxidative stress
  38. Chapter 29 : Cancer on fire: role of inflammation in prevention and treatment
  39. Chapter 30 : The effects of soya consumption on glycemic parameters of type 2 diabetes: potential for functional foods
  40. Index
  41. A