Improving Health and Nutrition through Bioactive Compounds

Benefits and Applications

1st Edition - November 20, 2024
Imprint: Woodhead Publishing
Editor: Maira Rubi Segura Campos
Language: English
Paperback ISBN:
9 7 8 - 0 - 4 4 3 - 2 1 8 7 3 - 6
eBook ISBN:
9 7 8 - 0 - 4 4 3 - 2 1 8 7 2 - 9

Improving Health and Nutrition through Bioactive Compounds: Benefits and Applications presents bioactive compounds and functional foods as a therapeutic approach to disease a… Read more

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Improving Health and Nutrition through Bioactive Compounds: Benefits and Applications presents bioactive compounds and functional foods as a therapeutic approach to disease and overall health and well-being. It covers various bioactive compounds, including peptides, phenols, and flavonoids as foods to consider for complementary treatment in disease management. Written for nutrition researchers, food scientists, graduate students and other food science and health professionals, this book is a welcomed reference for those who wish to better understand the role of bioactive compounds and functional foods in the treatment and prevention of disease.

Title of Book
Cover image
Title page
Table of Contents
Copyright
List of contributors
Chapter 1. Essential oils: old data, new applications, and direct profiling methods
Abstract
1.1 Essential oils
1.2 Characterization of essential oils by direct DART-Ms and FTIR-ATR method
References
Further reading
Chapter 2. Personalized nutrition: fruit and vegetables consumption in obesity prevention
Abstract
2.1 Introduction
2.2 Methodology
2.3 Results and discussion
2.4 Conclusions
References
Chapter 3. Citrus flavonoid-based delivery systems as functional food ingredients
Abstract
3.1 Introduction
3.2 Citrus flavonoids
3.3 Emerging extraction methods and characterization of citrus flavonoids
3.4 Citrus flavonoids in cancer
3.5 Biopolymers as encapsulants
3.6 Citrus flavonoid-based delivery systems into functional foods
3.7 Future trends and opportunities of citrus flavonoid-based delivery systems
3.8 Conclusion
Acknowledgments
References
Chapter 4. Phycocyanin a nutraceutical with antioxidant activity
Abstract
4.1 Introduction
4.2 Phycocyanin overview
4.3 Phycocyanin uses in the food industry
4.4 Toxicology
4.5 Nutraceutical activity
References
Chapter 5. Phaseolus vulgaris as a source of peptides and biofunctional compounds
Abstract
5.1 Introduction
5.2 Chemical composition
5.3 Bioactive compounds
5.4 The therapeutic role of common bean bioactive compounds
5.5 Food industry application of Phaseolus compounds
5.6 Conclusions
References
Chapter 6. Chickpea proteins: purification, identification methods, and implications in health
Abstract
6.1 Introduction
6.2 Nutritional composition
6.3 Purification and identification techniques of chickpea proteins
6.4 Health implications of chickpea proteins
6.5 Conclusions
References
Chapter 7. Bioactive peptides as food preservatives: sources, extraction, and applications
Abstract
7.1 What are bioactive peptides?
7.2 Bacteriocins—their history, characteristics, and overall purpose
7.3 Classification by origin
7.4 Mechanism of action
7.5 Industrial obtention
7.6 Applications in the food industry
7.7 Application in different industries
7.8 Dairy products
7.9 Meat products
7.10 Fruit and vegetables
7.11 Beverages
7.12 Liquor and beer industry
7.13 Advantages and disadvantages of the use of bacteriocins in foods
7.14 Legal status
7.15 Conclusions
References
Chapter 8. Application of traditional Mexican medicine in Covid-19 outpatients
Abstract
8.1 Introduction
8.2 Methodology
8.3 Discussion
8.4 Conclusion
References
Chapter 9. The bioavailability of phytochemicals and its relation with health benefits on metabolic syndrome
Abstract
9.1 Introduction
9.2 Bioavailability of phytochemicals
9.3 The human digestion
9.4 The human microbiota
9.5 In vitro bioaccessibility and bioavailability of phytochemicals
9.6 Phytochemicals bioactivity on metabolic syndrome
9.7 In vivo bioavailability of phytochemicals and metabolic syndrome
9.8 AI disclosure
References
Chapter 10. Microencapsulation as an effective technology for the incorporation of chia oil in processed food
Abstract
10.1 Introduction
10.2 Chia oil extraction and characterization
10.3 Chia oil microencapsulation by spray drying
10.4 Incorporation of microencapsulated chia oil in processed foods
10.5 Conclusions
References
Chapter 11. Edible flowers as a source of bioactive compounds
Abstract
11.1 Introduction
11.2 Methodology
11.3 Bioactive compounds found in edible flowers
11.4 Phenolic compounds
11.5 Carotenoids, betalains, and alkaloids
11.6 Nutritional composition of edible flowers
11.7 Health benefits of edible flowers
11.8 Culinary applications of edible flowers
11.9 Safety considerations and precautions of edible flowers
11.10 Conclusion
Acknowledgment
References
Chapter 12. Phenolic compounds, cytotoxic activity and classification of tropical fruits from Southeast Mexico
Abstract
12.1 Introduction
12.2 Materials and methods
12.3 Results and discussion
12.4 Conclusions
Acknowledgments
References
Chapter 13. Spinochromes: bioactive compounds from sea urchin with health benefits
Abstract
13.1 Spinochromes: natural antioxidant pigments from sea urchins
13.2 Biological activity
13.3 Health benefits
13.4 Conclusion
Abbreviations
References
Chapter 14. Medicinal plants as potential feed additives in aquaculture
Abstract
14.1 Introduction
14.2 Objective
14.3 Methodology
14.4 Results and discussions
14.5 Conclusions
References
Chapter 15. Obtaining and applying biocomposites from chia seeds
Abstract
15.1 Introduction
15.2 Biocomposites of chia
15.3 Application of chia biocompounds
15.4 Final considerations
References
Chapter 16. Insect-derived antimicrobial peptides and their potential use as antibiotic and foodborne preservative
Abstract
16.1 Introduction
16.2 Toxicity of synthetic food preservatives
16.3 Antimicrobial peptides
16.4 Conclusion and future perspectives
References
Chapter 17. Peptide fractions derived from Mucuna pruriens: in vitro digestive simulation, and antioxidant and protective study
Abstract
17.1 Introduction
17.2 Materials and methods
17.3 Results
17.4 Discussions
17.5 Conclusion
Acknowledgments
References
Chapter 18. Development of a functional edible coatings based on starch and moringa extract for the conservation of minimally processed chicozapote (Achras sapota)
Abstract
18.1 Introduction
18.2 Materials and methods
18.3 Results and discussion
18.4 Conclusion
References
Chapter 19. Bioactive compounds of fruits, vegetables and their coproducts in the development of dairy functional products
Abstract
19.1 Fruit, vegetables, and their products as sources of bioactive compounds
19.2 Development of dairy functional products
19.3 Conclusions
References
Chapter 20. Plinia peruviana and Sicana odorifera, autochthons fruits from Paraguay with nutraceuticals properties
Abstract
20.1 Introduction
20.2 Food security and the role of native fruits
20.3 Plinia peruviana
20.4 Sicana odorifera “Kurugua”
20.5 Products elaborated with the integral use of Plinia peruviana and Sicana odorifera fruits in the food industry
20.6 Conclusions
References
Chapter 21. Phytochemical compounds of plants: extraction, purification, and identification methods
Abstract
21.1 Natural products
21.2 Metabolism of the plants
21.3 Isolation of phytochemicals compounds
References
Chapter 22. Antibacterial activity of coumarate, caffeate, and ferulate over the growth of lactic acid bacteria isolated from Scaptotrigona pectoralis
Abstract
22.1 Introduction
22.2 Material and methods
22.3 Results
22.4 Discussion
22.5 Conclusion
Acknowledgments
Conflict of interest
References
Index

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health

Improving Health and Nutrition through Bioactive Compounds

Benefits and Applications

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Maira Rubi Segura Campos

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