Bioactive Food Components Activity in Mechanistic Approach
- 1st Edition - November 18, 2021
- Imprint: Academic Press
- Editors: Cinthia Bau Betim Cazarin, Juliano Lemos Bicas, Glaucia Maria Pastore, Mario Roberto Marostica Junior
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 2 3 5 6 9 - 0
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 2 2 5 9 0 - 5
Bioactive Food Components Activity in Mechanistic Approach presents the role of functional foods and bioactive compounds in inflammation. This book focuses on bioactive compou… Read more
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Request a sales quoteBioactive 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
food, nutrition, and nutraceutical researchers, as well as those studying related fields
- Cover image
- Title page
- Table of Contents
- Copyright
- List of contributors
- Chapter 1. Introduction
- Abstract
- 1.1 Introduction
- 1.2 Chronic diseases in the world and the causal role of the environmental factors
- References
- Chapter 2. Main molecular mechanisms for noncommunicable diseases
- Abstract
- 2.1 Introduction
- 2.2 Main molecular mechanisms for noncommunicable diseases
- 2.3 Conclusion
- Conflict of interest statement
- Acknowledgments
- References
- Chapter 3. Phenolic compounds
- Abstract
- 3.1 Introduction
- 3.2 In vitro evidence of food phenolic compound bioactivity and their mechanisms of action
- 3.3 Antioxidant activity
- 3.4 Antiinflammatory activity
- 3.5 Activities against chronic diseases
- 3.6 In vivo evidences of food phenolic compound bioactivities
- 3.7 Neuroprotection potential
- 3.8 Antidiabetic potential
- 3.9 Cardioprotective potential
- 3.10 Antiobesity potential
- 3.11 Anticancer potential
- 3.12 Clinical trials
- 3.13 Bioavailability and metabolism studies
- 3.14 Longitudinal dietary assays
- 3.15 Conclusion
- References
- Chapter 4. Prebiotics and probiotics
- Abstract
- 4.1 Introduction
- 4.2 Prebiotics
- 4.3 Probiotics
- 4.4 Clinical evidence e proposed mechanisms of action of prebiotics and probiotics
- 4.5 Conclusion
- Acknowledgments
- Conflict of interest statement
- References
- Chapter 5. Carotenoids
- Abstract
- 5.1 Introduction
- 5.2 Animal studies
- 5.3 Human studies
- 5.4 Mechanistic studies
- 5.5 Conclusion
- References
- Chapter 6. Tocopherols and tocotrienols: the essential vitamin E
- Abstract
- 6.1 Introduction
- 6.2 Chemistry of tocopherols and tocotrienols
- 6.3 Sources of tocopherol and tocotrienol
- 6.4 Role of tocopherol and tocotrienol in plants and in human health
- 6.5 Conclusion
- Acknowledgment
- References
- Chapter 7. Bioactive peptides against inflammatory intestinal disorders and obesity
- Abstract
- 7.1 Defining the concept “bioactive peptides”
- 7.2 Bioactive peptides against inflammatory intestinal diseases
- 7.3 Bioactive peptides against obesity
- 7.4 Concluding remarks
- References
- Chapter 8. Monounsaturated and polyunsaturated fatty acids: structure, food sources, biological functions, and their preventive role against noncommunicable diseases
- Abstract
- 8.1 General topics on monounsaturated and polyunsaturated fatty acids
- 8.2 Prospecting the potential health benefits monounsaturated and polyunsaturated fatty acids in cell model systems
- 8.3 Monounsaturated and polyunsaturated fatty acids effects in animal models
- 8.4 Role of fatty acids for the primary and secondary prevention of cardiovascular disease
- 8.5 Final considerations and future directions
- Acknowledgments
- References
- Chapter 9. Sulfur compounds
- Abstract
- 9.1 Introduction
- 9.2 Chemical definition of glucosinolates and their hydrolytic products
- 9.3 Sources of glucosinolates
- 9.4 Role of isothiocyanates in neuroprotection
- 9.5 In vitro and in vivo neuroprotective activities of isothiocyanate and their mechanistic pathway(s)
- 9.6 Major pathways involved in neuroprotection/neurotoxicity
- 9.7 Isothiocyanates as antioxidant and antiinflammatory agent
- 9.8 Isothiocyanates as anticancer and chemopreventive agent
- 9.9 Isothiocyanates as antidiabetic agent
- 9.10 Conclusion
- References
- Chapter 10. Phytosterols: physiological functions and therapeutic applications
- Abstract
- 10.1 Introduction
- 10.2 Major mode of action of phytosterols
- 10.3 Models of colon cancer
- 10.4 Models of breast cancer
- 10.5 Models of prostate cancer
- 10.6 Conclusion
- References
- Index
- Edition: 1
- Published: November 18, 2021
- Imprint: Academic Press
- No. of pages: 256
- Language: English
- Paperback ISBN: 9780128235690
- eBook ISBN: 9780128225905
CC
Cinthia Bau Betim Cazarin
Cinthia Bau Betim Cazarin is a member of the faculty at UNICAMP. She has a degree in Nutrition, a Master's degree in Food and Nutrition, and a PhD in Food and Nutrition. Her areas of research include nutrition, functional foods, antioxidants, inflammation, food consumption.
Affiliations and expertise
Faculty of Food Engineering – UNICAMP, BrazilJB
Juliano Lemos Bicas
Juliano Lemos Bicas is a member of the faculty at UNICAMP. He holds a degree in Food Engineering and a PhD in Food Science His research areas include biocatalysis and microbial biotransformation, biotechnological production of ingredients for the food industry and bioprocess optimization.
Affiliations and expertise
Associate Professor, Faculty of Food Engineering, University of Campinas, BrazilGP
Glaucia Maria Pastore
Glaucia Maria Pastore completed her Doctorate in Food Science from the State University of Campinas in 1992. She is currently Full Professor at the School of Food Engineering at the State University of Campinas (FEA / UNICAMP). Her research areas include functional foods, functional potential of cerrado fruits, obtaining aromas through the action of lipases and microorganisms, application of biotechnology in obtaining new food ingredients, microbial production of biosurfactants, aroma esters, biotransformation of terpenes and study of prebiotics in tropical fruits.
Affiliations and expertise
Faculty of Food Engineering – UNICAMP, BrazilMJ
Mario Roberto Marostica Junior
Mário Roberto Maróstica Junior is Associate Professor at Faculty of Food Engineering, University of Campinas since 2008. PhD in Food Science (UNICAMP-2006), stay in Leibniz Universität Hannover. Post-doc in Lund University, 2009. Publications: 1 licensed patent, 2 books, around 100 papers in international journals. Supervisions: 14 undergraduation students, 20 master students, 21 PhD Students, 6 Post-doc researchers. Research topics: bioactive compounds and its roles on health and diseases prevention, focusing on obesity, inflammatory bowel disease, cognition. CNPq Research Fellow. Associate Editor of Journal of Functional Foods.
Affiliations and expertise
Faculty of Food Engineering – UNICAMP, BrazilRead Bioactive Food Components Activity in Mechanistic Approach on ScienceDirect