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.
1. Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress - p. Page i 2. Cover - p. Page i 3. Title page - p. Page ii 4. Table of Contents - p. Page iii 5. Copyright - p. Page iii 6. Contents - p. Page vi 7. List of contributors - p. Page vii 8. Preface - p. Page vii 9. List of Illustrations - p. Page ix 10. List of Tables - p. Page x 11. Chapter 1 : Bioactive compounds modulating inflammation and oxidative stress in some traditional functional foods and beverages - p. Page x 12. Chapter 2 : Health-promoting activities and bioavailability of bioactive compounds from functional foods - p. Page 13 13. Chapter 3 : Development of functional foods by using 3D printing technologies: application to oxidative stress and inflammation-related affections - p. Page 27 14. Chapter 4 : The regulatory aspects of substantiating health benefits of foods containing antioxidants - p. Page 51 15. Chapter 5 : Developing novel foods using multiple emulsions: insights with reference to bioaccessibility and bioavailability - p. Page 69 16. Chapter 6 : A new approach of functional pectin and pectic oligosaccharides: role as antioxidant and antiinflammatory compounds - p. Page 94 17. Chapter 7 : Fatty acids from natural resources in inflammatory gastrointestinal diseases with specific focus on inflammatory bowel disease - p. Page 116 18. Chapter 8 : Proteins, peptides, and protein hydrolysates as immunomodulatory and antioxidant agents for the formulation of functional foods - p. Page 131 19. Chapter 9 : Anti-inflammatory and antioxidant phenolic compounds - p. Page 159 20. Chapter 10 : Role of micronutrients zinc and selenium in inflammation and oxidative stress - p. Page 177 21. Chapter 11 : Glucosinolates and their bioactive metabolites as functional compounds modulating inflammation - p. Page 186 22. Chapter 12 : Microalgal bioactive components as antiinflammatory and antioxidant agents for health promotion - p. Page 199 23. Chapter 13 : Polysaccharides from macroalgae: chemical characterization, functional properties and biological activity - p. Page 220 24. Chapter 14 : Role of cereal bioactive compounds in the prevention of age-related diseases - p. Page 241 25. Chapter 15 : Potential role of pulses in the development of functional foods modulating inflammation and oxidative stress - p. Page 277 26. Chapter 16 : Probiotics and postbiotics: focus on metabolic syndrome - p. Page 302 27. Chapter 17 : Potential of edible insects as a new source of bioactive compounds against metabolic syndrome - p. Page 323 28. Chapter 18 : Advances in production and properties validation of multifunctional ingredients from Argentine food fruits to modulate oxidative stress and inflammation - p. Page 358 29. Chapter 19 : Bioactive compounds from Moringa oleifera as promising protectors of in vivo inflammation and oxidative stress processes - p. Page 374 30. Chapter 20 : Cruciferous vegetables: a mine of phytonutrients for functional and nutraceutical enrichment - p. Page 395 31. Chapter 21 : Challenges in the extraction of antiinflammatory and antioxidant compounds from new plant sources - p. Page 418 32. Chapter 22 : Encapsulation technologies applied to bioactive phenolic compounds and probiotics with potential application on chronic inflammation - p. Page 441 33. Chapter 23 : Fermentation and germination as a way to improve cereals antioxidant and antiinflammatory properties - p. Page 470 34. Chapter 24 : Modulation of inflammation and oxidative stress in Helicobacter pylori infection by bioactive compounds from food components - p. Page 492 35. Chapter 25 : Current evidence on the modulatory effects of food proteins and peptides in inflammation and gut microbiota - p. Page 511 36. Chapter 26 : Immunonutritional agonists in the neuroimmune response in AGE-Ing - p. Page 529 37. Chapter 27 : Role of dietary spices in modulating inflammation and oxidative stress - p. Page 540 38. Chapter 28 : Functional foods, hormesis, and oxidative stress - p. Page 569 39. Chapter 29 : Cancer on fire: role of inflammation in prevention and treatment - p. Page 595 40. Chapter 30 : The effects of soya consumption on glycemic parameters of type 2 diabetes: potential for functional foods - p. Page 616 41. Index - p. Page 634
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.
1. Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress - p. Page i 2. Cover - p. Page i 3. Title page - p. Page ii 4. Table of Contents - p. Page iii 5. Copyright - p. Page iii 6. Contents - p. Page vi 7. List of contributors - p. Page vii 8. Preface - p. Page vii 9. List of Illustrations - p. Page ix 10. List of Tables - p. Page x 11. Chapter 1 : Bioactive compounds modulating inflammation and oxidative stress in some traditional functional foods and beverages - p. Page x 12. Chapter 2 : Health-promoting activities and bioavailability of bioactive compounds from functional foods - p. Page 13 13. Chapter 3 : Development of functional foods by using 3D printing technologies: application to oxidative stress and inflammation-related affections - p. Page 27 14. Chapter 4 : The regulatory aspects of substantiating health benefits of foods containing antioxidants - p. Page 51 15. Chapter 5 : Developing novel foods using multiple emulsions: insights with reference to bioaccessibility and bioavailability - p. Page 69 16. Chapter 6 : A new approach of functional pectin and pectic oligosaccharides: role as antioxidant and antiinflammatory compounds - p. Page 94 17. Chapter 7 : Fatty acids from natural resources in inflammatory gastrointestinal diseases with specific focus on inflammatory bowel disease - p. Page 116 18. Chapter 8 : Proteins, peptides, and protein hydrolysates as immunomodulatory and antioxidant agents for the formulation of functional foods - p. Page 131 19. Chapter 9 : Anti-inflammatory and antioxidant phenolic compounds - p. Page 159 20. Chapter 10 : Role of micronutrients zinc and selenium in inflammation and oxidative stress - p. Page 177 21. Chapter 11 : Glucosinolates and their bioactive metabolites as functional compounds modulating inflammation - p. Page 186 22. Chapter 12 : Microalgal bioactive components as antiinflammatory and antioxidant agents for health promotion - p. Page 199 23. Chapter 13 : Polysaccharides from macroalgae: chemical characterization, functional properties and biological activity - p. Page 220 24. Chapter 14 : Role of cereal bioactive compounds in the prevention of age-related diseases - p. Page 241 25. Chapter 15 : Potential role of pulses in the development of functional foods modulating inflammation and oxidative stress - p. Page 277 26. Chapter 16 : Probiotics and postbiotics: focus on metabolic syndrome - p. Page 302 27. Chapter 17 : Potential of edible insects as a new source of bioactive compounds against metabolic syndrome - p. Page 323 28. Chapter 18 : Advances in production and properties validation of multifunctional ingredients from Argentine food fruits to modulate oxidative stress and inflammation - p. Page 358 29. Chapter 19 : Bioactive compounds from Moringa oleifera as promising protectors of in vivo inflammation and oxidative stress processes - p. Page 374 30. Chapter 20 : Cruciferous vegetables: a mine of phytonutrients for functional and nutraceutical enrichment - p. Page 395 31. Chapter 21 : Challenges in the extraction of antiinflammatory and antioxidant compounds from new plant sources - p. Page 418 32. Chapter 22 : Encapsulation technologies applied to bioactive phenolic compounds and probiotics with potential application on chronic inflammation - p. Page 441 33. Chapter 23 : Fermentation and germination as a way to improve cereals antioxidant and antiinflammatory properties - p. Page 470 34. Chapter 24 : Modulation of inflammation and oxidative stress in Helicobacter pylori infection by bioactive compounds from food components - p. Page 492 35. Chapter 25 : Current evidence on the modulatory effects of food proteins and peptides in inflammation and gut microbiota - p. Page 511 36. Chapter 26 : Immunonutritional agonists in the neuroimmune response in AGE-Ing - p. Page 529 37. Chapter 27 : Role of dietary spices in modulating inflammation and oxidative stress - p. Page 540 38. Chapter 28 : Functional foods, hormesis, and oxidative stress - p. Page 569 39. Chapter 29 : Cancer on fire: role of inflammation in prevention and treatment - p. Page 595 40. Chapter 30 : The effects of soya consumption on glycemic parameters of type 2 diabetes: potential for functional foods - p. Page 616 41. Index - p. Page 634
