Bioactive Components for Functional Foods defines each chemical family of bioactives and collects many of the functional components described in foods and their implications on nutrition and health. It also discusses non-phytochemical components, such as probiotics, bioactive peptides, and fatty acids and their relationship to health. Readers will learn about the metabolism and bioavailability of bioactives, interactions with gut microbiota, interactions of probiotics as food ingredients with other food components, and more.
Readers will also find the latest marketing and regulatory issues for functional foods while learning about future trends of micro and nanoencapsulation, delivery systems, and nutraceuticals.
1. Chapter 1 Introduction to functional foods - p. 1 2. Chapter 2 Phenolic compounds - p. 15 3. Chapter 3 Olive polyphenols - p. 43 4. Chapter 4 Phytoestrogens - p. 65 5. Chapter 5 Carotenoids - p. 91 6. Chapter 6 Fatty acids and bioactive lipids - p. 133 7. Chapter 7 Phytosterols - p. 173 8. Chapter 8 Dietary fiber as bioactive constituent: A long story behind and ahead - p. 191 9. Chapter 9 Bioactive peptides in the prevention of noncommunicable diseases - p. 231 10. Chapter 10 Organosulfur compounds - p. 299 11. Chapter 11 Miscellaneous compounds - p. 345 12. Chapter 12 Gut microbiome-based solutions for lifestyle-related disorders - p. 365 13. Chapter 13 Functional foods: Production, marketing, and regulatory issues - p. 393 14. Chapter 14 Future trends on functional foods - p. 413 15. Index - p. 431
Bioactive Components for Functional Foods defines each chemical family of bioactives and collects many of the functional components described in foods and their implications on nutrition and health. It also discusses non-phytochemical components, such as probiotics, bioactive peptides, and fatty acids and their relationship to health. Readers will learn about the metabolism and bioavailability of bioactives, interactions with gut microbiota, interactions of probiotics as food ingredients with other food components, and more.
Readers will also find the latest marketing and regulatory issues for functional foods while learning about future trends of micro and nanoencapsulation, delivery systems, and nutraceuticals.
1. Chapter 1 Introduction to functional foods - p. 1 2. Chapter 2 Phenolic compounds - p. 15 3. Chapter 3 Olive polyphenols - p. 43 4. Chapter 4 Phytoestrogens - p. 65 5. Chapter 5 Carotenoids - p. 91 6. Chapter 6 Fatty acids and bioactive lipids - p. 133 7. Chapter 7 Phytosterols - p. 173 8. Chapter 8 Dietary fiber as bioactive constituent: A long story behind and ahead - p. 191 9. Chapter 9 Bioactive peptides in the prevention of noncommunicable diseases - p. 231 10. Chapter 10 Organosulfur compounds - p. 299 11. Chapter 11 Miscellaneous compounds - p. 345 12. Chapter 12 Gut microbiome-based solutions for lifestyle-related disorders - p. 365 13. Chapter 13 Functional foods: Production, marketing, and regulatory issues - p. 393 14. Chapter 14 Future trends on functional foods - p. 413 15. Index - p. 431
