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Exploring the Nutrition and Health Benefits of Functional Foods

Book Description

Health and nutrition have become global focal points as the population continues to grow exponentially. While providing food for the global population is crucial, it is also necessary to provide options that are nutritious in order to promote healthier lifestyles around the world. Exploring the Nutrition and Health Benefits of Functional Foods provides a comprehensive overview of how dietary nutrition can impact people’s lives, prevent disease, and maintain an overall healthier lifestyle. Highlighting theoretical and practical attributes of different functional foods and how they are utilized globally, this book is an essential reference for researchers, academics, students, policy makers, government officials, and technology developers.

Table of Contents

  1. Cover
  2. Title Page
  3. Copyright Page
  4. Book Series
    1. Mission
    2. Coverage
  5. Preface
  6. Chapter 1: Food and Cardiac Health
    1. ABSTRACT
    2. INTRODUCTION
    3. NATURAL FOODS WITH CARDIOPROTECTIVE BENEFITS
    4. FUNCTIONAL FOOD AND CARDIAC HEALTH
    5. BIOACTIVE COMPOUNDS FROM FOOD AS CARDIOPROTECTANTS
    6. CONCLUSION
    7. ACKNOWLEDGMENT
    8. REFERENCES
  7. Chapter 2: Functional Foods and Cardiac Health
    1. ABSTRACT
    2. INTRODUCTION
    3. FUNCTIONAL FOODS AND CVDs
    4. FUNCTIONAL ROLE OF VARIOUS FOOD CONSTITUENTS
    5. CONCLUSION
    6. REFERENCES
  8. Chapter 3: Lentils (Lens culinaris, L.)
    1. ABSTRACT
    2. INTRODUCTION
    3. BACKGROUND
    4. MAIN FOCUS OF THE CHAPTER
    5. SOLUTIONS AND RECOMMENDATIONS
    6. FUTURE RESEARCH DIRECTIONS
    7. CONCLUSION
    8. REFERENCES
  9. Chapter 4: Health Promoting Effects of Kimchi
    1. ABSTRACT
    2. BLOOD CIRCULATION EFFECTS
    3. IMMUNE MODULATION EFFECTS
    4. GUT MICROBIOTA IMPROVING EFFECTS
    5. ANTI-OXIDANT EFFECTS
    6. OTHER HEALTH PROMOTING EFFECTS
    7. REFERENCES
  10. Chapter 5: Health Benefits of Tea
    1. ABSTRACT
    2. SOURCE
    3. HISTORY
    4. FUNCTIONALITY
    5. CHEMICAL, PHYSICAL, AND PHYSIOLOGICAL PROPERTIES
    6. HEALTH BENEFITS
    7. MECHANISMS OF ANTIOXIDANT ACTION
    8. ANTICANCER EFFECTS
    9. ANTI-AGING PROPERTIES
    10. CLINICAL AND EPIDEMIOLOGICAL EVIDENCES
    11. CONCLUSION
    12. REFERENCES
  11. Chapter 6: Herbal Benefits of Tea
    1. ABSTRACT
    2. INTRODUCTION
    3. TEA
    4. CONCERNS
    5. CONCLUSION
    6. REFERENCES
  12. Chapter 7: Functional Properties of Camel Milk
    1. ABSTRACT
    2. INTRODUCTION
    3. BACKGROUND
    4. CAMEL MILK BIOACTIVITY
    5. BIOACTIVITY OF CAMEL MILK PROTEINS
    6. BIOACTIVITY OF CAMEL MILK OLIGOSACCHARIDE
    7. BIOACTIVITY OF CAMEL CONJUGATED LINOLEIC ACID (CLA)
    8. BIOACTIVITY OF D AND L AMINO ACID IN CAMEL MILK
    9. CONCLUSION AND FUTURE RESEARCH
    10. REFERENCES
  13. Chapter 8: Pomegranate Peel and Fruit Extracts
    1. ABSTRACT
    2. INTRODUCTION
    3. BACKGROUND
    4. POMEGRANATE: ANTI-DEGENERATIVE DISORDERS PROSPECTS
    5. CONCLUSION
    6. REFERENCES
  14. Chapter 9: Yerba Mate
    1. ABSTRACT
    2. INTRODUCTION
    3. PHYTOCHEMISTRY
    4. TECHNOLOGICAL CONSIDERATIONS
    5. FUNCTIONAL PROPERTIES
    6. CONCLUSION
    7. REFERENCES
  15. Chapter 10: Health Benefits and Risks of Rice
    1. ABSTRACT
    2. INTRODUCTION
    3. RICE PRODUCTION
    4. PROCESSING OF RICE
    5. GRAIN STRUCTURE AND COMPOSITION
    6. HEALTH BENEFITS OF RICE
    7. ANTIOXIDANT ACTIVITY AND BIOLOGICAL EFFECT
    8. RISKS OF RICE CONSUMPTION
    9. CONCLUSION
    10. REFERENCES
  16. Chapter 11: Soy and Soy Products, Isoflavones, Equol, and Health
    1. ABSTRACT
    2. GENERAL INTRODUCTION
    3. ISOFLAVONES
    4. EQUOL
    5. EFFECTS OF ISOFLAVONES ON HEALTH
    6. MODE OF ACTION OF ISOFLAVONES
    7. CONCLUSION
    8. ACKNOWLEDGMENT
    9. REFERENCES
  17. Chapter 12: Application of the Dietary Processed Sulfur Supplementation for Enhancing Nutritional and Functional Properties of Meat Products
    1. ABSTRACT
    2. INTRODUCTION
    3. EFFECTS OF THE PROCESSED SULFUR SUPPLEMENTATION ON THE GROWTH PERFORMANCE AND MEAT QUALITY IN PIGS
    4. PROCESSED SULFUR EFFECTS ON FUNCTIONAL PROPERTIES OF DRY CURED HAM DURING STORAGE
    5. CONCLUSION
    6. REFERENCES
  18. Chapter 13: Food in Health Preservation and Promotion
    1. ABSTRACT
    2. INTRODUCTION
    3. REDOX HOMEOSTASIS AND OXIDATIVE STRESS
    4. ANTIOXIDANTS AND PROXIDANTS
    5. ANTIOXIDANT POTENTIAL OF FOOD AND HEALTH
    6. PRO-OXIDANT EFFECT OF ANTIOXIDANTS
    7. ANTIOXIDANT SUPPLEMENTS VS. FOOD RICH IN ANTIOXIDANT MOLECULE
    8. CONCLUSION
    9. REFERENCES
  19. Chapter 14: Antimicrobial Edible Films and Coatings for Fruits and Vegetables
    1. ABSTRACT
    2. INTRODUCTION
    3. BACKGROUND
    4. HISTORY OF EDIBLE FILMS AND COATINGS
    5. DEFINITION
    6. COMPOSITION AND CLASSIFICATION OF EDIBLE FILMS AND COATINGS
    7. ACTIONS OF MICROBIAL FILMS AND COATINGS
    8. ANTIMICROBIAL SYNTHETIC CHEMICAL AGENTS
    9. NATURAL ANTIMICROBIAL AGENTS
    10. ANTIMICROBIAL EDIBLE COMPOSITE COATINGS APPLIED TO FRUITS AND VEGETABLES
    11. EFFECT OF EDIBLE COATINGS ON SENSORY QUALITY
    12. EFFECT OF EDIBLE COATINGS ON NUTRITIONAL ASPECTS
    13. LEGISLATION RELATED TO EDIBLE FILMS AND COATINGS
    14. CONCLUSION
    15. CHALLENGES AND FUTURE RESEARCH
    16. REFERENCES
  20. Chapter 15: Traditional African Foods and Their Potential to Contribute to Health and Nutrition
    1. ABSTRACT
    2. INTRODUCTION
    3. BACKGROUND
    4. TRADITIONAL AFRICAN FOOD PRODUCTS AND THEIR NUTRITIONAL VALUE
    5. SUGGESTIONS FOR PROMOTING UTILISATION OF TAFs
    6. CONCLUSION
    7. REFERENCES
  21. Chapter 16: Functional Foods of the Indian Subcontinent
    1. ABSTRACT
    2. FUNCTIONAL FOODS FROM VARIOUS COMMODITIES
    3. FUTURE RESEARCH NEEDED
    4. REFERENCES
  22. Chapter 17: Functional Foods in Hypertension
    1. ABSTRACT
    2. INTRODUCTION
    3. ETIOLOGY OF HYPERTENSION
    4. PATHOPHYSIOLOGY OF HYPERTENSION
    5. CONCEPT OF FUNCTIONAL FOODS
    6. UNSATURATED FATTY ACIDS IN HYPERTENSION
    7. IMPACT OF GLUCOSINOLATES ON HYPERTENSION
    8. BIOLOGICAL EFFECTS ON TISSUES AND CLINICAL EVIDENCE
    9. EFFECT OF POLYPHENOLS ON HYPERTENSION
    10. BIOAVAILABILITY OF POLYPHENOLS
    11. BIOLOGICAL EFFECTS OF POLYPHENOLS ON TISSUES
    12. CLINICAL EVIDENCE IN FAVOUR OF ANTIHYPERTENSIVE EFFECT
    13. LIMITATIONS
    14. CONCLUSION
    15. REFERENCES
  23. Compilation of References
  24. About the Contributors