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 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.
1. 1. Introduction - p. 53 2. 2. Cocoa processing - p. 58 3. 3. Cocoa composition: main cocoa components and their dependence on processing - p. 63 4. 4. Bioavailability and metabolism of cocoa phytochemicals - p. 70 5. 5. Cocoa phytochemicals and cardiovascular performance: Biochemical and physiological-associated mechanisms - p. 75 6. 6. Clinical interventions with cocoa and cocoa products: addressing cardiovascular performance - p. 79 7. 7. Closing remarks - p. 81 8. Chapter 4. Olive oil - p. 95 9. Chapter 5. Olive, apple, and grape pomaces with antioxidant and anti-inflammatory bioactivities for functional foods - p. 129 10. Chapter 6. Berries - p. 159 11. 1. Introduction - p. 159 12. 2. Botanical classification of berries - p. 162 13. 3. Nutrient composition of berries - p. 163 14. 4. Factors affecting berry nutritional quality - p. 169 15. 5. Postharvest technological processing factors affecting berry nutritional quality - p. 178 16. 6. Berries in cardiovascular diseases (CVD) management and functional food development - p. 184 17. 7. Berry-based therapeutic functional foods for CVD - p. 185 18. 8. Conclusions - p. 195 19. Author contributions - p. 195 20. Part II. Dairy foods - p. 217 21. Chapter 7. Yogurt and health - p. 217 22. Chapter 8. Cheese and cardiovascular diseases - p. 234 23. Chapter 9. Fermented milk, yogurt beverages, and probiotics: functional products with cardiovascular benefits? - p. 257 24. Part III. Marine food - p. 277 25. Chapter 10. Seafood and shellfish - p. 277 26. Chapter 11. Fish-derived functional foods and cardiovascular health: An overview of current developments and advancements - p. 302 27. Part IV. Beverages - p. 316 28. Chapter 12. Functional properties of the fermented alcoholic beverages: Apple cider and beer - p. 316 29. Chapter 13. Wine bioactive compounds - p. 339 30. Part V. Regulation - p. 363 31. Chapter 14. Functional foods: growth, evolution, legislation, and future perspectives - p. 363 32. Index - p. 377
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 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.
1. 1. Introduction - p. 53 2. 2. Cocoa processing - p. 58 3. 3. Cocoa composition: main cocoa components and their dependence on processing - p. 63 4. 4. Bioavailability and metabolism of cocoa phytochemicals - p. 70 5. 5. Cocoa phytochemicals and cardiovascular performance: Biochemical and physiological-associated mechanisms - p. 75 6. 6. Clinical interventions with cocoa and cocoa products: addressing cardiovascular performance - p. 79 7. 7. Closing remarks - p. 81 8. Chapter 4. Olive oil - p. 95 9. Chapter 5. Olive, apple, and grape pomaces with antioxidant and anti-inflammatory bioactivities for functional foods - p. 129 10. Chapter 6. Berries - p. 159 11. 1. Introduction - p. 159 12. 2. Botanical classification of berries - p. 162 13. 3. Nutrient composition of berries - p. 163 14. 4. Factors affecting berry nutritional quality - p. 169 15. 5. Postharvest technological processing factors affecting berry nutritional quality - p. 178 16. 6. Berries in cardiovascular diseases (CVD) management and functional food development - p. 184 17. 7. Berry-based therapeutic functional foods for CVD - p. 185 18. 8. Conclusions - p. 195 19. Author contributions - p. 195 20. Part II. Dairy foods - p. 217 21. Chapter 7. Yogurt and health - p. 217 22. Chapter 8. Cheese and cardiovascular diseases - p. 234 23. Chapter 9. Fermented milk, yogurt beverages, and probiotics: functional products with cardiovascular benefits? - p. 257 24. Part III. Marine food - p. 277 25. Chapter 10. Seafood and shellfish - p. 277 26. Chapter 11. Fish-derived functional foods and cardiovascular health: An overview of current developments and advancements - p. 302 27. Part IV. Beverages - p. 316 28. Chapter 12. Functional properties of the fermented alcoholic beverages: Apple cider and beer - p. 316 29. Chapter 13. Wine bioactive compounds - p. 339 30. Part V. Regulation - p. 363 31. Chapter 14. Functional foods: growth, evolution, legislation, and future perspectives - p. 363 32. Index - p. 377
