eBook - PDF
Improving Health and Nutrition through Bioactive Compounds
Benefits and Applications
- 253 pages
- English
- PDF
- Available on iOS & Android
eBook - PDF
Improving Health and Nutrition through Bioactive Compounds
Benefits and Applications
About this book
Improving Health and Nutrition through Bioactive Compounds: Benefits and Applications presents bioactive compounds and functional foods as a therapeutic approach to disease and overall health and well-being. It covers various bioactive compounds, including peptides, phenols, and flavonoids as foods to consider for complementary treatment in disease management. Written for nutrition researchers, food scientists, graduate students and other food science and health professionals, this book is a welcomed reference for those who wish to better understand the role of bioactive compounds and functional foods in the treatment and prevention of disease.
- Highlights dietary alternatives to health management and disease treatment and prevention
- Covers bioactive constituents of foods, phytochemicals, and the effect of digestion or processing on food components
- Considers the link between food composition and processing on the nutritional and functional quality of foods, along with the role of diet in enhancing consumer health
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Please note we cannot support devices running on iOS 13 and Android 7 or earlier. Learn more about using the app.
Yes, you can access Improving Health and Nutrition through Bioactive Compounds by Maira Rubi Segura Campos in PDF and/or ePUB format, as well as other popular books in Biological Sciences & Economic Theory. We have over one million books available in our catalogue for you to explore.
Information
Table of contents
- Front Cover
- Improving Health and Nutrition through Bioactive Compounds
- Copyright Page
- Contents
- List of contributors
- 1 Essential oils: old data, new applications, and direct profiling methods
- 2 Personalized nutrition: fruit and vegetables consumption in obesity prevention
- 3 Citrus flavonoid-based delivery systems as functional food ingredients
- 4 Phycocyanin a nutraceutical with antioxidant activity
- 5 Phaseolus vulgaris as a source of peptides and biofunctional compounds
- 6 Chickpea proteins: purification, identification methods, and implications in health
- 7 Bioactive peptides as food preservatives: sources, extraction, and applications
- 8 Application of traditional Mexican medicine in Covid-19 outpatients
- 9 The bioavailability of phytochemicals and its relation with health benefits on metabolic syndrome
- 10 Microencapsulation as an effective technology for the incorporation of chia oil in processed food
- 11 Edible flowers as a source of bioactive compounds
- 12 Phenolic compounds, cytotoxic activity and classification of tropical fruits from Southeast Mexico
- 13 Spinochromes: bioactive compounds from sea urchin with health benefits
- 14 Medicinal plants as potential feed additives in aquaculture
- 15 Obtaining and applying biocomposites from chia seeds
- 16 Insect-derived antimicrobial peptides and their potential use as antibiotic and foodborne preservative
- 17 Peptide fractions derived from Mucuna pruriens: in vitro digestive simulation, and antioxidant and protective study
- 18 Development of a functional edible coatings based on starch and moringa extract for the conservation of minimally proces...
- 19 Bioactive compounds of fruits, vegetables and their coproducts in the development of dairy functional products
- 20 Plinia peruviana and Sicana odorifera, autochthons fruits from Paraguay with nutraceuticals properties
- 21 Phytochemical compounds of plants: extraction, purification, and identification methods
- 22 Antibacterial activity of coumarate, caffeate, and ferulate over the growth of lactic acid bacteria isolated from Scapto...
- Index
- Back Cover