Functional Foods and their Implications for Health Promotion
- 1st Edition - December 3, 2022
- Imprint: Academic Press
- Editors: Ioannis Zabetakis, Ronan Lordan, Alexandros Tsoupras, Dipak Ramji
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 2 3 8 1 1 - 0
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 2 3 8 1 2 - 7
Functional Foods and Their Implications for Health Promotion presents functional foods, from raw ingredients to the final product, providing a detailed explanation on how these… Read more
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Request a sales quoteFunctional Foods and Their Implications for Health Promotion presents functional foods, from raw ingredients to the final product, providing a detailed explanation on how these foods work and an overview of their impact on health. The book presents the functions of food against disease and discusses how healthier foods can be produced. Broken into four parts, the book presents a deep dive into plant-derived functional foods, dairy foods, marine food and beverages. The book includes case studies, applications, literature reviews and coverage of recent developments.
Intended for nutritionists, dieticians, food technologists, as well as students and researchers working in nutrition, dietetics, and food science, this book is sure to be a welcomed resource.
Intended for nutritionists, dieticians, food technologists, as well as students and researchers working in nutrition, dietetics, and food science, this book is sure to be a welcomed resource.
- Uses flow diagrams to highlight the effects of processing on produced functional foods
- Combines information on the production/formulation of the food with data on bioactivities and bioavailability
- Presents whole foods and not food components while also focusing on functionality and availability
Nutrition researchers, food technologists, nutritionists, dieticians, and students studying nutrition, dietetics and food science
- Cover image
- Title page
- Table of Contents
- Copyright
- Editor dedications
- List of contributors
- Editor biographies
- Preface
- Acknowledgments
- Part I. Plant-derived functional foods
- Chapter 1. Vegetables as functional foods against cardiovascular diseases
- 1. Nutritional quality of vegetables
- 2. Cardiovascular diseases
- 3. Epidemiological studies of vegetables and cardiovascular diseases
- 4. Bioactive vegetable ingredients and mechanisms actions
- 5. Clinical findings
- 6. Conclusions
- 7. Functional foods from vegetables
- Chapter 2. Coffee and tea bioactive compounds
- 1. Coffee
- 2. Tea
- 3. Conclusion
- Chapter 3. Cacao
- 1. Introduction
- 2. Cocoa processing
- 3. Cocoa composition: main cocoa components and their dependence on processing
- 4. Bioavailability and metabolism of cocoa phytochemicals
- 5. Cocoa phytochemicals and cardiovascular performance: Biochemical and physiological-associated mechanisms
- 6. Clinical interventions with cocoa and cocoa products: addressing cardiovascular performance
- 7. Closing remarks
- Chapter 4. Olive oil
- 1. Introduction
- 2. Production
- 3. Chemical composition
- 4. Health claim
- 5. Bioavailability and bioaccessibility
- 6. Data from in vitro and in vivo experiments
- 7. Evidence from clinical trials
- 8. Evidence from systematic reviews and meta-analyses
- 9. Functional olive oils
- 10. Conclusion
- Chapter 5. Olive, apple, and grape pomaces with antioxidant and anti-inflammatory bioactivities for functional foods
- 1. Introduction
- 2. Olive pomace
- 3. Apple pomace
- 4. Grape pomace
- 5. Conclusions and future perspectives
- 6. Conflicts of interest
- Chapter 6. Berries
- 1. Introduction
- 2. Botanical classification of berries
- 3. Nutrient composition of berries
- 4. Factors affecting berry nutritional quality
- 5. Postharvest technological processing factors affecting berry nutritional quality
- 6. Berries in cardiovascular diseases (CVD) management and functional food development
- 7. Berry-based therapeutic functional foods for CVD
- 8. Conclusions
- Author contributions
- Part II. Dairy foods
- Chapter 7. Yogurt and health
- 1. Introduction
- 2. Yogurt manufacturing practice and its impact on nutritional value
- 3. Yogurt nutritional and bioactive components
- 4. Yogurt and probiotics
- 5. Yogurt and human health
- 6. Functional applications of yogurt
- 7. Conclusions
- Chapter 8. Cheese and cardiovascular diseases
- 1. Cardiovascular diseases
- 2. Cheese, a fermented food of ancient origin
- 3. Basics of cheese manufacture
- 4. Manufacturing processes that impact the nutritional properties of cheese
- 5. Nutritional value of cheese in relation to cardiovascular diseases
- 6. Human randomized control trial (RCT) studies
- 7. Role of the food matrix
- 8. Conclusion
- Chapter 9. Fermented milk, yogurt beverages, and probiotics: functional products with cardiovascular benefits?
- 1. Introduction
- 2. Yogurt production
- 3. Fermented milk and yogurt beverages
- 4. Fermented drinks as a source of bioactive peptides
- 5. Nutrition and health claims
- 6. Sensory properties of fermented drinks
- 7. Conclusions and future directions
- Part III. Marine food
- Chapter 10. Seafood and shellfish
- 1. Introduction
- 2. Shellfish products and their bioactive compounds on diseases
- 3. Processing of shellfish products and its impact on nutritional characteristics
- 4. Seafood products or food products using shellfish constituents
- 5. Conclusion
- Chapter 11. Fish-derived functional foods and cardiovascular health: An overview of current developments and advancements
- 1. Introduction
- 2. Functional marine lipids and cardiovascular diseases
- 3. Fish proteins and their properties
- 4. Production of functional foods from fish bioactives
- 5. Sensory attributes of fish hydrolysates
- 6. Conclusions
- Part IV. Beverages
- Chapter 12. Functional properties of the fermented alcoholic beverages: Apple cider and beer
- 1. Introduction
- 2. Apple cider
- 3. Beer
- 4. Conclusions
- Conflicts of interest
- Chapter 13. Wine bioactive compounds
- 1. Introduction
- 2. Phenolic compounds from grape to wine
- 3. Winemaking by-products in functional foods
- 4. Methods of analysis
- 5. Health benefits of wine bioactive compounds
- 6. Future remarks
- Part V. Regulation
- Chapter 14. Functional foods: growth, evolution, legislation, and future perspectives
- 1. Introduction
- 2. Functional foods research
- 3. The growth and evolution of functional foods
- 4. Legislation and monitoring of functional foods
- 5. Future perspectives
- Index
- Edition: 1
- Published: December 3, 2022
- Imprint: Academic Press
- No. of pages: 406
- Language: English
- Paperback ISBN: 9780128238110
- eBook ISBN: 9780128238127
IZ
Ioannis Zabetakis
Ioannis Zabetakis has studied and worked in Greece, United Kingdom and Ireland. Originally a chemist, he fell in love with food science (sensory and functional properties of food). After an academic career at the Universities of Leeds and Athens spanning 15 years, where he developed a strong interest in lipids and cardiovascular diseases, Ioannis joined the Department of Biological Sciences at the University of Limerick (UL) in Ireland. In UL, the ongoing focus of his work is on the cardioprotective properties of food lipids with a particular emphasis on dairy and marine foods. With >75 papers and two patents, his quest is toward a healthier diet and lifestyle that will render us less dependent on medicines.
http://scieng.ul.ie/departments/life-sciences/people/dr-ioannis-zabetakis
Twitter Handle: @yanzabet
Affiliations and expertise
Lecturer and Course Leader, Biological Sciences, Department of Biological Sciences, University of Limerick, Limerick, IrelandRL
Ronan Lordan
Ronan Lordan carried out his undergraduate studies at the University of Limerick, graduating with a first-class honors Bachelor of Science degree in Biological Sciences and Education in 2015. Ronan taught Leaving Certificate Biology and Chemistry in Irish second-level schools before returning to the University of Limerick in 2016 to begin his PhD scholarship to study the role of dietary polar lipids in inflammation and cardiovascular disease. Ronan has lectured on various topics including lipids chemistry, genetics, and health. Ronan has published several peer-reviewed papers. His research interests include: (a) elucidating the structures of bioactive polar lipids in various foods; (b) developing novel functional foods and nutraceuticals against cardiovascular disease; and (c) discerning the mechanisms of platelet-activating factor-induced systemic inflammation. Ronan is the process of completing his PhD.
Twitter Handle: @el_ronan
Affiliations and expertise
Biological Sciences, Department of Biological Sciences, University of Limerick, Limerick, IrelandAT
Alexandros Tsoupras
Dr Alexandros Tsoupras studied Chemistry-Biochemistry (BSc, MSc and PhD; Department of Chemistry, National and Kapodistrian University of Athens, Greece), with scholarships, where he also worked as a Postgraduate-Postdoctoral Research-Teaching Associate, and then at the "Albany Medical College" (NY, USA). Alexandros was also a Lecturer in Greek Colleges, a Public Servant-Scientist, and then a Post-Doctoral Research-Teaching Associate at the University of Limerick (Department of Biological Sciences), Ireland, where he was promoted as an Assistant Professor, while since 2023 he is an Assistant Professor at the Democritus University of Thrace (Department of Chemistry, Kavala, Greece). He studies the implications of thrombo-inflammation and oxidative stress in chronic diseases, as well as the anti-inflammatory and antioxidant properties of several natural bioactives and/or synthetic compounds, as ingredients for functional foods, cosmetics and/or drugs with health promoting effects, with participations in more than 80 scientific publications (2500 references, h-index=24, Scopus), in Scientific Conferences and patents-inventions
Affiliations and expertise
Hephaestus Laboratory, Department of Chemistry, School of Sciences, Democritus University of Thrace, Kavala, GreeceDR
Dipak Ramji
Dipak Ramji is Professor of Cardiovascular Science at the School of Biosciences in Cardiff University. He received his BSc (Hons) degree (Biochemistry) and his PhD (Molecular Biology) from the University of Leeds. This was followed by post-doctoral research at the European Molecular Biology Laboratory (Heidelberg) and the Istituto di Ricerche di Biologia Molecolare P. Angeletti (Rome) with fellowships from the Royal Society and the EU. His research is focused on understanding how natural products regulate cellular processes in heart disease with the goal of attaining deeper mechanistic insight and identifying preventative/therapeutic agents. He has published over 150 research articles and is an Editorial Board member of 16 international journals; regular organizing committee member, speaker and track/session chair at international conferences on heart disease; involved in grant evaluation for over 20 organizations; and supervised over 25 PhD students.
Affiliations and expertise
Professor of Cardiovascular Science, School of Biosciences, Cardiff University, UKRead Functional Foods and their Implications for Health Promotion on ScienceDirect