Food Bioactives and Their Role in Human Health and Nutrition
- 1st Edition - February 1, 2027
- Latest edition
- Editor: Sajad Ahmad Wani
- Language: English
Food Bioactives and their Role in Human Health and Nutrition, is a comprehensive resource offering an in-depth look at essential bioactive compounds, such as polyphenols, flavon… Read more
Description
Description
Food Bioactives and their Role in Human Health and Nutrition, is a comprehensive resource offering an in-depth look at essential bioactive compounds, such as polyphenols, flavonoids, plant sterols, omega-3 fatty acids, and probiotics, highlighting their importance in promoting health and preventing chronic diseases. Readers will gain insights into the chemical structures, sources, and bioavailability of these compounds, along with practical dietary recommendations tailored to address common lifestyle-related health challenges such as obesity, diabetes, and cardiovascular disease. Food Bioactives and their Role in Human Health and Nutrition, also addresses emerging trends and challenges in the field, including personalized nutrition approaches and the integration of functional foods and nutraceuticals. It examines the role of food processing on the stability of bioactives, ensuring that health professionals are equipped with the latest knowledge to optimize nutritional strategies.
Key features
Key features
- Details discussions on specific bioactives such as polyphenols, flavonoids, and omega-3 fatty acids, including their health benefits and dietary sources
- Emphasizes personalized nutrition strategies and factors affecting bioavailability
- Explores the challenges and opportunities in utilizing food bioactives, including emerging trends in functional foods and nutraceuticals
- Highlights plant sterols and stanols and their cholesterol lowering properties
- Provides insight into food processing effects on bioactive stability
Readership
Readership
Researchers in the food sciences in the fields of nutrition, functional foods, and food biochemistry. Nutritionists, clinicians, dietitians and health care professionals
Table of contents
Table of contents
I. Introduction to Food Bioactives
1. Definition and Classification
2. Importance in Human Health
3. Sources and Occurrence in Foods
4. Fundamentals of Bioactive Compounds
5. Chemical Structures and Properties
6. Bioavailability and Absorption
7. Metabolism and Excretion
II. Polyphenols: Nature's Powerhouses
8. Introduction, Overview of Polyphenols
9. Types of Polyphenols and Their Functions
10. Health Benefits and Mechanisms of Action
11. Food Sources and Dietary Recommendations
III. Flavonoids: Colorful Guardians of Health
12. Introduction
13. Types of Flavonoids and Their Functions
14. Antioxidant Properties and Beyond
15. Role in Disease Prevention
IV. Carotenoids: Vibrant Allies for Well-being
16. Introduction, Understanding Carotenoids
17. Types of Carotenoids and Their Functions
18. Vision Health and Beyond
19. Dietary Sources and Nutritional Implications
V. Omega-3 Fatty Acids: Essential for Life
20. Introduction
21. Importance of Omega-3s in Human Health
22. Cardiovascular Benefits and Beyond
23. Best Sources and Dietary Recommendations
VI. Probiotics and Prebiotics: Nurturing Gut Health
24. Introduction
25. Gut Microbiota and Human Health
26. Role of Probiotics and Prebiotics
27. Impact on Digestive Health and Immunity
VII. Plant Sterols and Stanols: Plant Powerhouses for Heart Health
28. Introduction
29. Mechanisms of Action in Cholesterol Reduction
30. Health Benefits and Clinical Evidence
31. Incorporating Sterols and Stanols into the Diet
VIII. Sulfur Compounds: Aromatic Guardians
32. Introduction to Sulfur Compounds: Allicin, Sulforaphane, and Beyond
33. Antimicrobial and Anticancer Properties
34. Culinary Uses and Health Benefits
IX. Bioactive Peptides: Building Blocks of Health
35. Introduction
36. Functionality and Bioavailability
37. Role in Cardiovascular Health and Muscle Growth
38. Sources and Applications in Functional Foods
X. Anthocyanins: Nature's Pigments with Benefits
39. Introduction
40. Health Effects of Anthocyanins
41. Anti-inflammatory and Antioxidant Properties
42. Dietary Sources and Recommendations
XI. Resveratrol: The Red Wine Molecule
43. Introduction
44. Cardiovascular Protection and Longevity
45. Antioxidant and Anti-inflammatory Effects
46. Dietary Sources and Therapeutic Potential
XII. Lycopene: Reducing the Risk of Chronic Diseases
47. Introduction
48. Antioxidant Properties and Health Benefits
49. Role in Cancer Prevention
50. Sources and Bioavailability
XIII. Catechins: The Green Tea Superstars
51. Introduction
52. Health Benefits of Catechins
53. Weight Management and Metabolic Health
54. Green Tea Consumption and Disease Prevention
XIV. Challenges and Opportunities in Harnessing Food Bioactives
55. Introduction
56. Emerging Bioactives & Future Trends
57. Functional Foods and Nutraceuticals
58. Challenges and Opportunities in Harnessing Food Bioactives
XV. Personalized Nutrition & Bioactive Absorption
59. Introduction
60. Factors Affecting Bioavailability
61. Tailored Dietary Approaches
62. Technological Innovations
63. Future Perspectives & Challenges
XVI. Food Processing & Stability of Bioactives
64. Introduction
65. Effects of Processing Techniques
66. Enhancing Bioactive Stability
67. Regulatory & Safety Considerations
68. Market Trends & Consumer Insights
1. Definition and Classification
2. Importance in Human Health
3. Sources and Occurrence in Foods
4. Fundamentals of Bioactive Compounds
5. Chemical Structures and Properties
6. Bioavailability and Absorption
7. Metabolism and Excretion
II. Polyphenols: Nature's Powerhouses
8. Introduction, Overview of Polyphenols
9. Types of Polyphenols and Their Functions
10. Health Benefits and Mechanisms of Action
11. Food Sources and Dietary Recommendations
III. Flavonoids: Colorful Guardians of Health
12. Introduction
13. Types of Flavonoids and Their Functions
14. Antioxidant Properties and Beyond
15. Role in Disease Prevention
IV. Carotenoids: Vibrant Allies for Well-being
16. Introduction, Understanding Carotenoids
17. Types of Carotenoids and Their Functions
18. Vision Health and Beyond
19. Dietary Sources and Nutritional Implications
V. Omega-3 Fatty Acids: Essential for Life
20. Introduction
21. Importance of Omega-3s in Human Health
22. Cardiovascular Benefits and Beyond
23. Best Sources and Dietary Recommendations
VI. Probiotics and Prebiotics: Nurturing Gut Health
24. Introduction
25. Gut Microbiota and Human Health
26. Role of Probiotics and Prebiotics
27. Impact on Digestive Health and Immunity
VII. Plant Sterols and Stanols: Plant Powerhouses for Heart Health
28. Introduction
29. Mechanisms of Action in Cholesterol Reduction
30. Health Benefits and Clinical Evidence
31. Incorporating Sterols and Stanols into the Diet
VIII. Sulfur Compounds: Aromatic Guardians
32. Introduction to Sulfur Compounds: Allicin, Sulforaphane, and Beyond
33. Antimicrobial and Anticancer Properties
34. Culinary Uses and Health Benefits
IX. Bioactive Peptides: Building Blocks of Health
35. Introduction
36. Functionality and Bioavailability
37. Role in Cardiovascular Health and Muscle Growth
38. Sources and Applications in Functional Foods
X. Anthocyanins: Nature's Pigments with Benefits
39. Introduction
40. Health Effects of Anthocyanins
41. Anti-inflammatory and Antioxidant Properties
42. Dietary Sources and Recommendations
XI. Resveratrol: The Red Wine Molecule
43. Introduction
44. Cardiovascular Protection and Longevity
45. Antioxidant and Anti-inflammatory Effects
46. Dietary Sources and Therapeutic Potential
XII. Lycopene: Reducing the Risk of Chronic Diseases
47. Introduction
48. Antioxidant Properties and Health Benefits
49. Role in Cancer Prevention
50. Sources and Bioavailability
XIII. Catechins: The Green Tea Superstars
51. Introduction
52. Health Benefits of Catechins
53. Weight Management and Metabolic Health
54. Green Tea Consumption and Disease Prevention
XIV. Challenges and Opportunities in Harnessing Food Bioactives
55. Introduction
56. Emerging Bioactives & Future Trends
57. Functional Foods and Nutraceuticals
58. Challenges and Opportunities in Harnessing Food Bioactives
XV. Personalized Nutrition & Bioactive Absorption
59. Introduction
60. Factors Affecting Bioavailability
61. Tailored Dietary Approaches
62. Technological Innovations
63. Future Perspectives & Challenges
XVI. Food Processing & Stability of Bioactives
64. Introduction
65. Effects of Processing Techniques
66. Enhancing Bioactive Stability
67. Regulatory & Safety Considerations
68. Market Trends & Consumer Insights
Product details
Product details
- Edition: 1
- Latest edition
- Published: February 1, 2027
- Language: English
About the editor
About the editor
SW
Sajad Ahmad Wani
Dr. Wani is currently working as DR. D.S. Kothari post-doctoral fellow in the department of Food Science and Technology, Sher-e-Kashmir University of Agricultural Science and Technology, Kashmir, J&K, India. He completed his Master’s Degree in Food Technology from IUST, Awantipora, J&K, India and PhD from Sant Longowal Institute of Engineering and Technology, Punjab, India. His areas of interest include extrusion technology, food formulation, and innovative food product development.
Affiliations and expertise
Sher-e-Kashmir University of Agricultural Science and Technology-Kashmir, India