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.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. List of contributors - p. xi 7. Chapter 1. Essential oils: old data, new applications, and direct profiling methods - p. 1 8. Chapter 2. Personalized nutrition: fruit and vegetables consumption in obesity prevention - p. 25 9. Chapter 3. Citrus flavonoid-based delivery systems as functional food ingredients - p. 47 10. Chapter 4. Phycocyanin a nutraceutical with antioxidant activity - p. 67 11. Phaseolus vulgaris as a source of peptides and biofunctional compounds - p. 79 12. Chapter 6. Chickpea proteins: purification, identification methods, and implications in health - p. 93 13. Chapter 7. Bioactive peptides as food preservatives: sources, extraction, and applications - p. 101 14. Chapter 8. Application of traditional Mexican medicine in Covid-19 outpatients - p. 113 15. Chapter 9. The bioavailability of phytochemicals and its relation with health benefits on metabolic syndrome - p. 125 16. Chapter 10. Microencapsulation as an effective technology for the incorporation of chia oil in processed food - p. 149 17. Chapter 11. Edible flowers as a source of bioactive compounds - p. 169 18. Chapter 12. Phenolic compounds, cytotoxic activity and classification of tropical fruits from Southeast Mexico - p. 191 19. Chapter 13. Spinochromes: bioactive compounds from sea urchin with health benefits - p. 201 20. Chapter 14. Medicinal plants as potential feed additives in aquaculture - p. 215 21. Chapter 15. Obtaining and applying biocomposites from chia seeds - p. 239 22. Chapter 16. Insect-derived antimicrobial peptides and their potential use as antibiotic and foodborne preservative - p. 253 23. Peptide fractions derived from Mucuna pruriens: in vitro digestive simulation, and antioxidant and protective study - p. 267 24. Development of a functional edible coatings based on starch and moringa extract for the conservation of minimally processed chicozapote (Achras sapota) - p. 277 25. Chapter 19. Bioactive compounds of fruits, vegetables and their coproducts in the development of dairy functional products - p. 287 26. Plinia peruviana and Sicana odorifera, autochthons fruits from Paraguay with nutraceuticals properties - p. 307 27. Chapter 21. Phytochemical compounds of plants: extraction, purification, and identification methods - p. 323 28. Antibacterial activity of coumarate, caffeate, and ferulate over the growth of lactic acid bacteria isolated from Scaptotrigona pectoralis - p. 337 29. Index - p. 345
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.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. List of contributors - p. xi 7. Chapter 1. Essential oils: old data, new applications, and direct profiling methods - p. 1 8. Chapter 2. Personalized nutrition: fruit and vegetables consumption in obesity prevention - p. 25 9. Chapter 3. Citrus flavonoid-based delivery systems as functional food ingredients - p. 47 10. Chapter 4. Phycocyanin a nutraceutical with antioxidant activity - p. 67 11. Phaseolus vulgaris as a source of peptides and biofunctional compounds - p. 79 12. Chapter 6. Chickpea proteins: purification, identification methods, and implications in health - p. 93 13. Chapter 7. Bioactive peptides as food preservatives: sources, extraction, and applications - p. 101 14. Chapter 8. Application of traditional Mexican medicine in Covid-19 outpatients - p. 113 15. Chapter 9. The bioavailability of phytochemicals and its relation with health benefits on metabolic syndrome - p. 125 16. Chapter 10. Microencapsulation as an effective technology for the incorporation of chia oil in processed food - p. 149 17. Chapter 11. Edible flowers as a source of bioactive compounds - p. 169 18. Chapter 12. Phenolic compounds, cytotoxic activity and classification of tropical fruits from Southeast Mexico - p. 191 19. Chapter 13. Spinochromes: bioactive compounds from sea urchin with health benefits - p. 201 20. Chapter 14. Medicinal plants as potential feed additives in aquaculture - p. 215 21. Chapter 15. Obtaining and applying biocomposites from chia seeds - p. 239 22. Chapter 16. Insect-derived antimicrobial peptides and their potential use as antibiotic and foodborne preservative - p. 253 23. Peptide fractions derived from Mucuna pruriens: in vitro digestive simulation, and antioxidant and protective study - p. 267 24. Development of a functional edible coatings based on starch and moringa extract for the conservation of minimally processed chicozapote (Achras sapota) - p. 277 25. Chapter 19. Bioactive compounds of fruits, vegetables and their coproducts in the development of dairy functional products - p. 287 26. Plinia peruviana and Sicana odorifera, autochthons fruits from Paraguay with nutraceuticals properties - p. 307 27. Chapter 21. Phytochemical compounds of plants: extraction, purification, and identification methods - p. 323 28. Antibacterial activity of coumarate, caffeate, and ferulate over the growth of lactic acid bacteria isolated from Scaptotrigona pectoralis - p. 337 29. Index - p. 345
