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Bioactive Lipids
- 1st Edition - September 14, 2022
- Editors: Manuela Pintado, Manuela Machado, Ana Maria Gomes, Ana Sofia Salsinha, Luis Miguel Rodriguez-Alcala
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 2 4 0 4 3 - 4
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 2 4 1 7 4 - 5
Bioactive Lipids presents the topic of bioactive lipids from a functional food development perspective. This book explores the potential of dietary lipids to understand how such… Read more
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Request a sales quoteBioactive Lipids presents the topic of bioactive lipids from a functional food development perspective. This book explores the potential of dietary lipids to understand how such bioactive compounds can be used in the development of functional foods and nutraceuticals. The book includes case studies to enable readers to understand the potential of several dietary lipids and the possibilities regarding their incorporation into several food matrices. Bioactive Lipids will be a welcome reference for researchers, lecturers and students from the food science and nutrition fields.
- Reviews the health benefits of several lipids and dietary sources, providing bioactive targets for therapeutic purposes
- Provides readers with tools for the development of new lines of research and for supporting ongoing investigations
- Includes case studies to present solutions for bioactive lipids incorporation into food matrices, and consequently to functional foods and nutraceuticals development
Food scientists and technologists, nutritionists, nutraceutical researchers, researchers studying lipid biology, and lecturers and students studying nutraceutical development and lipid biology
- Cover image
- Title page
- Table of Contents
- Copyright
- Contributors
- Chapter 1: Bioactive lipids: Chemistry, biochemistry, and biological properties
- Abstract
- Acknowledgments
- Conflicts of interest
- Introduction: Lipids’ basic chemistry
- Bioactive lipids: Biological properties and dietary sources
- Conclusion
- References
- Chapter 2: Lipidomics
- Abstract
- Acknowledgments
- Conflicts of interest
- Introduction
- Lipidomics: Definitions and basic concepts
- Lipid extraction
- Mass spectroscopy—An important tool in lipidomics
- Data analysis
- Lipidomics applications
- Conclusion
- References
- Chapter 3: The pro- and antiinflammatory activity of fatty acids
- Abstract
- Acknowledgments
- Conflicts of interest
- Introduction: Inflammation
- The role of lipids as inflammatory mediators
- The proinflammatory actions of fatty acids
- The antiinflammatory potential of bioactive lipids
- Bioactive lipids and brain: Role of fatty acids on neuroinflammation
- Conclusion
- References
- Chapter 4: Bioactive lipids in cardiovascular disease
- Abstract
- The role of lipids in cardiovascular diseases: An old story told from a clinical perspective
- References
- Further reading
- Chapter 5: The role of fatty acids metabolism on cancer progression and therapeutics development
- Abstract
- Introduction
- Fatty acids and heterotypic interactions at the tumor microenvironment
- Lipids support cancer initiation, progression and metastasis, and its association with cancer hallmarks
- Lipid metabolism in cancer stem cells
- Therapeutically exploiting fatty acid metabolism in cancer
- Conclusion and future perspectives
- References
- Chapter 6: Role of bioactive lipids in obesity
- Abstract
- Acknowledgments
- Conflicts of interest
- Introduction
- Lipid metabolism
- Long-chain saturated fatty acids’ role on obesity development
- The antiobesity potential of fatty acids
- Conclusion
- References
- Chapter 7: Functionality of bioactive lipids in cognitive function
- Abstract
- Introduction
- Lipids and nervous system formation
- Lipids function in cerebral training and development
- Effects of lipids consumption on memory and learning
- Final considerations
- References
- Chapter 8: Impact of bioactive lipids on gut microbiota
- Abstract
- Introduction
- Bioactive lipid’s role on gut microbiota function
- Conclusion
- References
- Chapter 9: Lipids as antimicrobials
- Abstract
- Acknowledgments
- Introduction
- Mechanisms of action
- Antimicrobial lipids
- Lipid-based nanodelivery systems
- Encapsulation of free fatty acids
- Encapsulation of essential oils
- Conclusion
- References
- Chapter 10: Oils as a source of bioactive lipids (olive oil, palm oil, fish oil)
- Abstract
- Introduction
- Olive oil
- Palm oil
- Fish oil
- Current challenges and future perspectives
- References
- Chapter 11: Milk lipids and their nutritional importance
- Abstract
- Acknowledgments
- Milkfat and their fatty acids
- Short- and medium-chain fatty acids
- Conjugated linoleic acid (CLA)
- Conjugated linolenic acid (CLNA)
- Trans fatty acids (TFA) from natural origin
- Triacylglycerols in milk fat
- Polar lipids in milk and milk products
- Vitamins and carotenoids in milk fat
- References
- Chapter 12: Alternative sources of bioactive lipids: Challenges and perspectives (microalgae, plant seeds)
- Abstract
- Acknowledgments
- Introduction
- Microalgae lipids
- Seed oils
- Conclusion
- References
- Chapter 13: Challenges in functional foods development based on bioactive lipids
- Abstract
- Acknowledgments
- Conflicts of interest
- Introduction
- Oxidation: The main challenges in lipid-based functional foods development
- Strategies to enhance the oxidative stability of lipid-based functional foods
- Examples of foods enrichment in bioactive lipids
- Conclusion
- References
- Chapter 14: Lipid delivery systems for food applications
- Abstract
- Acknowledgments
- Conflicts of interest
- Introduction
- Nanoscale lipid delivery systems
- Applications of nanoscale delivery systems in the food industry
- Biological fate and safety of lipid delivery systems
- Conclusion
- References
- Chapter 15: Bioactive lipids: Pharmaceutical, nutraceutical, and cosmeceutical applications
- Abstract
- Acknowledgments
- Introduction
- Bioactive lipids as promising health promoters
- Challenges in the development of bioactive lipids-containing formulations
- Pharmaceutical applications of bioactive lipids
- Nutraceutical applications of bioactive lipids
- Cosmeceutical applications of bioactive lipids
- Conclusion
- References
- Index
- No. of pages: 432
- Language: English
- Edition: 1
- Published: September 14, 2022
- Imprint: Academic Press
- Paperback ISBN: 9780128240434
- eBook ISBN: 9780128241745
MP
Manuela Pintado
Manuela Pintado is Associate Professor of the College of Biotechnology of the Portuguese Catholic University (ESB-UCP), Associate Director of ESB UCP and the director of CBQF (Chemistry and Biotechnology Center – State Associate Laboratory), an ESB UCP research unit and Associate Laboratory. Her research work is focused on functional ingredients/foods (particularly lipids, peptides, and polyphenols), and by-products valorization thought the development of new functional products.
Affiliations and expertise
Associate Professor, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, PortugalMM
Manuela Machado
Manuela Machado has a bachelor’s degree in food science and a master’s degree in biotechnology and Food Quality. From June 2014 and December 2018, she worked as a research fellow in some research projects focused on food valorization and functional food, particularly the incorporation of bioactive lipids in food matrices. She is currently a Ph.D. student in the Food Science and Technology and Nutrition Program. She is developing her Ph.D. thesis in CBQF ESB-UCP under the supervision of Professor. Manuela Pintado, Professor Ana Gomes, and Ph.D. Luís Alcalá. Her Ph.D. project is focused on technological feasibility in terms of thermal stability and shelf-life of novel lipid-based anti-obesity functional dairy products.
Affiliations and expertise
PhD Student, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, PortugalAG
Ana Maria Gomes
Ana Maria Gomes is Associate Professor at Universidade Católica Portuguesa, Escola Superior de Biotecnologia (ESB-UCP); she is currently member of the Directive Board of the Research Center, CBQF, and member (Vice-President) of the Management Board of Integralar - Knowledge division (PortugalFoods) in representation of ESB-UCP. She completed her degree in Pharmaceutical Sciences at University of Coimbra in 1990, and her PhD degree in Biotechnology (Food Science and Technology) at ESB-UCP in 1999. She is leading the Nutrition and Health Lab at CBQF, where research targets advances in the areas of Food Added-Value and Sustainability, Nutraceutical ingredients (lipids, fibres and polyphenols) and functional foods (marine, dairy, legume and cereal-based), Micro- or nanoencapsulation delivery systems, and Microbiome and Health. She is actively engaged in national and international collaborative research activities.
Affiliations and expertise
Associate Professor, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, PortugalAS
Ana Sofia Salsinha
Ana Sofia Salsinha has a Bachelor degree in Cellular and Molecular Biology and a Master degree in Biotechnology. From July 2017 to December 2018 she worked as a Research Fellow in CBQF, ESB-UCP, in a project regarding the microbial production of Conjugated Linoleic Acid isomers. She is currently a PhD student in the Food Science and Technology and Nutrition Program. She’s developing her PhD thesis in CBQF, ESB-UCP, under the supervision of Dr. Manuela Pintado and Dr. Luís Alcalá and at the Glial Cell Group at i3S-IBMC under the supervision of Dr. João Relvas. Her PhD project aims to study the role of a western-pattern diet, namely saturated fatty acids, on hypothalamus inflammation and the potential anti-inflammatory effect of omega-3 and conjugated fatty acids enriched oils.
Affiliations and expertise
PhD Student, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, PortugalLR
Luis Miguel Rodriguez-Alcala
Luis Miguel Rodriguez-Alcala developed his professional research career in the Spanish Research Council (CSIC; Madrid, Spain) from 2004 to 2013 and Catholic University of Portugal (UCP-CBQF; Porto, Portugal) from 2014 to present. I have been also invited researcher at Universidad Complutense de Madrid (Madrid, Spain; 2010-2018) and Universidad Bernardo O´Higgins (Chile; 2016-2018). During all these years, I have collaborated with several companies in the characterization, isolation and purification of bioactive lipids for their utilization in foods where stability, absorption and systemic effects were monitored. Other works aimed to characterize lipid biochemistry imbalance associated with metabolic diseases, aging or environmental contaminants both in animals and humans. Currently, I am Senior research, team leader of lipidomics studies at Alchemy project involved in valorization of fermentation coproducts through downstream processing of lipids.
Affiliations and expertise
Senior Researcher, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, PortugalRead Bioactive Lipids on ScienceDirect