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Examining the Development, Regulation, and Consumption of Functional Foods

Book Description

The promotion of proper nutrition can assist in disease prevention and help to ensure an overall healthy lifestyle. Certain natural or processed foods are particularly useful in achieving and maintaining these goals. Examining the Development, Regulation, and Consumption of Functional Foods is an authoritative reference source for the latest scholarly material on the consumption and use of specific foods to prevent, manage, and treat diseases. Highlighting critical issues relating to the development, preparation, regulation, and overall benefits of functional foods, this book is ideally designed for medical practitioners, nutritionists, upper-level students, researchers, and academicians.

Table of Contents

  1. Cover
  2. Title Page
  3. Copyright Page
  4. Book Series
    1. Mission
    2. Coverage
  5. Preface
  6. Chapter 1: Biogenesis of Conjugated Linoleic Acids
    1. ABSTRACT
    2. INTRODUCTION
    3. CHEMISTRY OF CLA, THE OMEGA PARADIGM
    4. THE PRECURSOR OF CLA
    5. FEED AND LIPID PROFILE
    6. OLEIC ACID (OA)
    7. LINOLEIC ACID
    8. ALPHA-LINOLENIC ACID (ALA)
    9. BIOSYNTHESIS OF CLA
    10. CLA PRODUCTION: PLANTS, MICROBES, AND MAMMALS
    11. CLA PRODUCTION IN MAMMALS
    12. MODULATORS OF MICROBIAL CLA PRODUCTION
    13. FACTORS AFFECTING BIOHYDROGENATION
    14. IS RUMINAL BIOHYDROGENATION A DEFENSIVE MECHANISM?
    15. CONCLUSION
    16. CONFLICT OF INTEREST
    17. ACKNOWLEDGMENT
    18. REFERENCES
    19. APPENDIX
  7. Chapter 2: Dietary Fibers and their Role as Functional Food for Human Health
    1. ABSTRACT
    2. INTRODUCTION
    3. SOURCES OF DIETARY FIBERS
    4. DETERMINATION OF THE TOTAL FIBER CONTENTS
    5. HEALTH BENEFITS OF DIETARY FIBERS
    6. RECOMMENDATION AND GUIDELINES FOR DIETARY FIBER INTAKE
    7. EFFECT OF FOOD PROCESSING PRACTICES ON FIBERS
    8. CONCLUSION
    9. REFERENCES
    10. KEY TERMS AND DEFINITIONS
  8. Chapter 3: Phytonutrients of Nutraceutical Importance
    1. ABSTRACT
    2. INTRODUCTION
    3. BACKGROUND
    4. CONCLUSION
    5. ACKNOWLEDGMENT
    6. REFERENCES
  9. Chapter 4: Millets as an Integral Part of Nutritional Diet in India
    1. ABSTRACT
    2. INTRODUCTION
    3. HISTORY
    4. ADVANTAGES OF MILLETS
    5. FUTURE STRATEGY
    6. CONCLUSION
    7. REFERENCES
  10. Chapter 5: Bioactive Compound Analysis of Coriandrum Sativum L against Microbial Keratitis
    1. ABSTRACT
    2. INTRODUCTION
    3. BACKGROUND
    4. MAIN FOCUS OF THE CHAPTER
    5. SOLUTIONS AND RECOMMENDATIONS
    6. REDUCING POWER ASSAY
    7. FUTURE RESEARCH DIRECTION
    8. CONCLUSION
    9. REFERENCES
    10. KEY TERMS AND DEFINITIONS
  11. Chapter 6: Breeding for Improving Human Nutrition and Grain Quality through Biofortification of Traditional Land Races and Improved Cultivars in Rice (Oryza sativa L.)
    1. ABSTRACT
    2. NUTRITIONAL REQUIREMENT
    3. TRADITIONAL RICE VARIETIES
    4. BACKGROUND
    5. MEAN PERFORMANCE OF PARENTS FOR GRAIN QUALITY AND NUTRITIONAL TRAITS
    6. MEAN PERFORMANCE OF F POPULATION AND PARENTS
    7. GENETIC VARIABILITY PARAMETERS FOR GRAIN QUALITY AND NUTRITIONAL TRAITS IN PARENTS
    8. FUTURE BREEDING PROGRAMME OF THE PRESENT MATERIAL
    9. CONCLUSION
    10. REFERENCES
    11. ADDITIONAL READING
  12. Chapter 7: Antioxidants as Functional Foods in Metabolic Syndrome
    1. ABSTRACT
    2. INTRODUCTION
    3. FREE RADICALS AND OXIDATIVE STRESS
    4. ANTIOXIDANTS AS FUNCTIONAL FOODS
    5. STRUCTURE OF PHENOLIC FUNCTIONAL FOODS
    6. OXIDATIVE STRESS IN METABOLIC DISORDERS
    7. BIOAVAILABILITY
    8. BIOMARKERS
    9. FUTURE RESEARCH DIRECTIONS
    10. CONCLUSION
    11. REFERENCES
  13. Chapter 8: Exploring the Potentials of Antioxidants in Retarding Ageing
    1. ABSTRACT
    2. INTRODUCTION
    3. BACKGROUND
    4. AN OVERVIEW OF AGEING PROCESS
    5. REACTIVE OXYGEN SPECIES: PARADOX AS WELL AS CHALLENGE
    6. OXIDATIVE STRESS
    7. ANTIOXIDANTS AS SCAVENGERS OF ROS
    8. ENZYMATIC ANTIOXIDANTS
    9. NON-ENZYMATIC ANTIOXIDANTS
    10. PHYCOBILIPROTEINS
    11. TOCOPHEROL
    12. CAROTENOIDS
    13. GLUTATHIONE
    14. SOURCES OF ANTI-AGING SUBSTANCES
    15. FUTURE RESEARCH DIRECTIONS
    16. CONCLUSION
    17. ACKNOWLEDGMENT
    18. REFERENCES
    19. KEY TERMS AND DEFINITIONS
  14. Chapter 9: Food Allergy and Food Poisoning
    1. ABSTRACT
    2. INTRODUCTION
    3. BACKGROUND
    4. METABOLIC DIFFERENCES BETWEEN ALLERGY AND POISONING
    5. FUTURE RESEARCH DIRECTIONS
    6. CONCLUSION
    7. REFERENCES
  15. Chapter 10: Perspective Uses of Essential Oils in Functional Foods and Antimicrobial Packaging Material
    1. ABSTRACT
    2. INTRODUCTION
    3. FUNCTIONAL FOODS
    4. ESSENTIAL OILS AS FOOD FLAVOURING AGENTS IN FUNCTIONAL FOODS
    5. ANTIOXIDANT ACTIVITY OF ESSENTIAL OILS IN HUMAN BODY AND THEIR ROLE IN THE PREVENTION OF DISEASES
    6. IMMUNOMODULATORY AND ANTI-INFLAMMATORY ACTIVITY OF EOs
    7. ESSENTIAL OILS AS PRESERVATIVES IN FOOD ITEMS
    8. ANTIMICROBIAL PROPERTIES OF ESSENTIAL OILS
    9. MECHANISM OF ANTIMICROBIAL ACTION OF ESSENTIAL OILS
    10. ESSENTIAL OILS IN MOOD FOODS AND BEVERAGES
    11. ESSENTIAL OILS IN EDIBLE FILMS AND PACKAGING
    12. LIMITATIONS IN APPLICATIONS OF EOs AS FUNCTIONAL FOODS
    13. FUTURE PERSPECTIVES
    14. CONCLUSION
    15. REFERENCES
    16. KEY TERMS AND DEFINITIONS
    17. ENDNOTE
  16. Compilation of References
  17. About the Contributors