Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress
- 1st Edition - December 3, 2021
- Latest edition
- Editors: Blanca Hernandez-Ledesma, Cristina Martinez-Villaluenga
- Language: English
Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress presents the nutritional and technological aspects related to the developme… Read more
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Description
Description
Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress presents the nutritional and technological aspects related to the development of functional foods with anti-inflammatory and antioxidant effects. Specifically, analytical approaches for the characterization of anti-inflammatory and antioxidant properties of healthy foods and functional constituents, as well as technological strategies for the extraction of compounds and fractions from raw materials to produce anti-inflammatory and antioxidant ingredients are addressed. In addition, the molecular mechanisms by which foods and their components can modulate inflammation and their oxidative stress effects on disease prevention are explored.
Finally, clinical research addressing nutritional needs in pathological subjects with inflammatory diseases are considered.
Key features
Key features
- Covers methods of analysis and extraction of anti-inflammatory and antioxidant compounds
- Offers an overview of the main anti-inflammatory and antioxidant compounds in foods
- Provides a guide on the mechanisms of action and health benefits of anti-inflammatory and antioxidant dietary bioactives
Readership
Readership
Table of contents
Table of contents
PART 1. DEVELOPING NEW FUNCTIONAL FOODS: AN OVERVIEW
1. Extraction and isolation of bioactive compounds from plants: A review on their pharmacological market value
2. Interplay between antioxidant and anti-inflammatory food-derived compounds
3. Design of functional foods by 3D printing
4. New functional foods: Marketing, consumer awareness and regulatory aspects
5. Ensuring the future of functional foods
PART 2. ANTIOXIDANT AND ANTI-INFLAMMATORY DIETARY COMPOUNDS
6. Polysaccharides as new functional ingredients
7. Omega-3 and -6 fatty acids in the spatial and temporal regulation of the inflammatory response
8. Bioactive peptides as modulators of inflammation and oxidative stress
9. Anti-inflammatory and antioxidant phenolic compounds
10. Terpenoids as inflammation and oxidative stress modulators
11. Anti-inflammatory and antioxidant micronutrients
12. Glucosinolates as regulators of inflammation
PART 3. NEW FOOD SOURCES OF ANTIOXIDANT AND ANTI-INFLAMMATORY COMPOUNDS
13. Micro and macroalgae as source of antioxidant and anti-inflammatory compounds
14. Findings on Whole-Grain Consumption and Biomarkers of Systemic Inflammation
15. Probiotics from research to market: the possibilities, risks and challenges
16. Insects as new source of anti-inflammatory and antioxidant compounds
PART 4. ADVANCES ON TECHNOLOGICAL APROACHES FOR THE PRODUCTION OF ANTIOXIDANT AND ANTI-INFLAMATORY INGREDIENTS
17. New delivery solutions for anti-inflammatory food ingredients
18. Advanced Extraction Techniques for retrieval of anti-inflammatory and antioxidant compounds from new plant sources
19. Biotechnological strategies to produce anti-inflammatory and antioxidant ingredients
PART 5. DIETARY ANTI-INFLAMMATORY AND ANTIOXIDANT COMPOUNDS: CLINICAL EVIDENCE IN DISEASE PREVENTION
20. Nutritional regulators of intestinal inflammation
21. Dietary pattern in relation to chemoprevention of neuroinflammatory disorders
22. Anti-inflammatory food compounds against cardiovascular diseases
23. Dietary chemopreventive compounds
24. Antioxidant and anti-inflammatory food compounds against metabolic disorders
25. Anti-Inflammatory effect of exercise mediated immune regulation
Product details
Product details
- Edition: 1
- Latest edition
- Published: December 6, 2021
- Language: English
About the editors
About the editors
BH
Blanca Hernandez-Ledesma
Blanca Hernandez-Ledesma[CE11] is a senior scientist and the head of the Group Development and Innovation in Alternative Proteins (INNOVAPROT) at the Institute of Food Science Research (CIAL, CSIC-UAM). Her research has been focused on the biological activity of food proteins/peptides aiming at a better understanding of their health implications as basis for the development of novel food ingredients. She has participated in multiple national and international research projects and is a member of the editorial committees of 4 books and 11 journals.
[CE11]The editor names “Cristina Martínez-Villaluenga and Blanca Hernández-Ledesma [CE11]” are mismatching with “Cristina Martinez-Villaluenga and Blanca Hernandez-Ledesma [CE11]” given in the CCM Work Order. We have retained what are given in the BCC. Please confirm if it is fine.
CM
Cristina Martinez-Villaluenga
Cristina Martinez-Villaluenga is a senior scientist and member of the GRAINS4HEALTH research group at the Institute of Food Science, Technology, and Nutrition (ICTAN) of the Spanish National Research Council (CSIC). The mission of her research group is to develop new added-value products from grains (cereals, pseudocereals, and legumes) and give solutions to meet consumer and producer demands for food quality and safety, sustainability, and health. Bioactive compounds (including proteins and peptides) are the focus of her research. She has been involved in numerous Spanish, European, and International research projects.