Therapeutic, Probiotic and Unconventional Foods compiles the most recent, interesting and innovative research on unconventional and therapeutic foods, highlighting their role in improving health and life quality, their implications on safety, and their industrial and economic impact. The book focuses on probiotic foods, addressing the benefits and challenges associated with probiotic and prebiotic use. It then explores the most recently investigated and well-recognized nutraceutical and medicinal foods and the food products and ingredients that have both an impact on human health and a potential therapeutic effect. The third and final section explores unconventional foods and discusses intriguing and debated foods and food sources.
While research has been conducted on the beneficial biological effects of probiotics and therapeutic food, the use of these foods remains controversial. To overcome the suspicion of the use of alternative, homeopathic and traditional products as therapy, this book reveals and discusses the most recent and scientifically sound and confirmed aspects of the research.
1. Chapter 1: Introduction in Nutraceutical and Medicinal Foods - p. xix 2. Section A: Probiotics and Prebiotics - p. 12 3. Chapter 2: Probiotics: Supplements, Food, Pharmaceutical Industry - p. 12 4. Chapter 3: Selection of New Probiotics: The Case of Streptomyces - p. 25 5. Chapter 4: Development of New Probiotic Foods—A Case Study on Probiotic Juices - p. 54 6. Chapter 5: Prebiotics and Their Production From Unconventional Raw Materials (Mushrooms) - p. 78 7. Chapter 6: Probiotics in the Rescue of Gut Inflammation - p. 99 8. Chapter 7: Probiotics as an Adjunct to Conventional Treatment in Vulvovaginitis: Past, Present, and Future - p. 116 9. Section B: Therapeutic Foods and Ingredients - p. 133 10. Chapter 8: Flavonoids as Nutraceuticals - p. 133 11. Chapter 9: Bioactive Peptides—Impact in Cancer Therapy - p. 155 12. Chapter 10: Essential Oils: Biological Activity and Therapeutic Potential - p. 166 13. Chapter 11: Nutritional and Therapeutic Potential of Spices - p. 179 14. Chapter 12: Novel Nutraceutical Compounds - p. 199 15. Chapter 13: Nutraceutical and Medicinal Importance of Seabuckthorn (Hippophae sp.) - p. 226 16. Chapter 14: Therapeutic Potential of Flaxseed - p. 253 17. Chapter 15: Pharmaceutical, Nutraceutical and Therapeutic Properties of Selected Wild Medicinal Plants: Thyme, Spearmint, and Rosemary - p. 274 18. Chapter 16: Virgin Coconut Oil as Functional Oil - p. 290 19. Chapter 17: Health Effects of Various Dietary Agents and Phytochemicals (Therapy of Acute Pancreatitis) - p. 301 20. Section C: Unconventional Foods and Food Ingredients - p. 314 21. Chapter 18: Production of Bioactive Compounds From Waste - p. 314 22. Chapter 19: Unripe Plantain Flours - p. 340 23. Chapter 20: Dry Beans: Processing and Nutritional Effects - p. 366 24. Chapter 21: Vegan Nutrition: Latest Boom in Health and Exercise - p. 386 25. Abstract - p. 387 26. Acknowledgments - p. 387 27. 1 Introduction - p. 387 28. 2 A Historical Review of Protein: A Myth That Is Still Kept Alive - p. 396 29. 3 Carbohydrate as the Main Fuel - p. 402 30. 4 Pioneering Work - p. 406 31. 5 Lifestyle-Related Impact on Health - p. 409 32. 6 Vegetarian Diets in Sports and Exercise - p. 419 33. 7 The “Plant-Strong” Athlete: Permanent Linkage of Vegan Diet to Sports and Exercise - p. 428 34. 8 Conclusion - p. 437 35. Index - p. 455
Therapeutic, Probiotic and Unconventional Foods compiles the most recent, interesting and innovative research on unconventional and therapeutic foods, highlighting their role in improving health and life quality, their implications on safety, and their industrial and economic impact. The book focuses on probiotic foods, addressing the benefits and challenges associated with probiotic and prebiotic use. It then explores the most recently investigated and well-recognized nutraceutical and medicinal foods and the food products and ingredients that have both an impact on human health and a potential therapeutic effect. The third and final section explores unconventional foods and discusses intriguing and debated foods and food sources.
While research has been conducted on the beneficial biological effects of probiotics and therapeutic food, the use of these foods remains controversial. To overcome the suspicion of the use of alternative, homeopathic and traditional products as therapy, this book reveals and discusses the most recent and scientifically sound and confirmed aspects of the research.
1. Chapter 1: Introduction in Nutraceutical and Medicinal Foods - p. xix 2. Section A: Probiotics and Prebiotics - p. 12 3. Chapter 2: Probiotics: Supplements, Food, Pharmaceutical Industry - p. 12 4. Chapter 3: Selection of New Probiotics: The Case of Streptomyces - p. 25 5. Chapter 4: Development of New Probiotic Foods—A Case Study on Probiotic Juices - p. 54 6. Chapter 5: Prebiotics and Their Production From Unconventional Raw Materials (Mushrooms) - p. 78 7. Chapter 6: Probiotics in the Rescue of Gut Inflammation - p. 99 8. Chapter 7: Probiotics as an Adjunct to Conventional Treatment in Vulvovaginitis: Past, Present, and Future - p. 116 9. Section B: Therapeutic Foods and Ingredients - p. 133 10. Chapter 8: Flavonoids as Nutraceuticals - p. 133 11. Chapter 9: Bioactive Peptides—Impact in Cancer Therapy - p. 155 12. Chapter 10: Essential Oils: Biological Activity and Therapeutic Potential - p. 166 13. Chapter 11: Nutritional and Therapeutic Potential of Spices - p. 179 14. Chapter 12: Novel Nutraceutical Compounds - p. 199 15. Chapter 13: Nutraceutical and Medicinal Importance of Seabuckthorn (Hippophae sp.) - p. 226 16. Chapter 14: Therapeutic Potential of Flaxseed - p. 253 17. Chapter 15: Pharmaceutical, Nutraceutical and Therapeutic Properties of Selected Wild Medicinal Plants: Thyme, Spearmint, and Rosemary - p. 274 18. Chapter 16: Virgin Coconut Oil as Functional Oil - p. 290 19. Chapter 17: Health Effects of Various Dietary Agents and Phytochemicals (Therapy of Acute Pancreatitis) - p. 301 20. Section C: Unconventional Foods and Food Ingredients - p. 314 21. Chapter 18: Production of Bioactive Compounds From Waste - p. 314 22. Chapter 19: Unripe Plantain Flours - p. 340 23. Chapter 20: Dry Beans: Processing and Nutritional Effects - p. 366 24. Chapter 21: Vegan Nutrition: Latest Boom in Health and Exercise - p. 386 25. Abstract - p. 387 26. Acknowledgments - p. 387 27. 1 Introduction - p. 387 28. 2 A Historical Review of Protein: A Myth That Is Still Kept Alive - p. 396 29. 3 Carbohydrate as the Main Fuel - p. 402 30. 4 Pioneering Work - p. 406 31. 5 Lifestyle-Related Impact on Health - p. 409 32. 6 Vegetarian Diets in Sports and Exercise - p. 419 33. 7 The “Plant-Strong” Athlete: Permanent Linkage of Vegan Diet to Sports and Exercise - p. 428 34. 8 Conclusion - p. 437 35. Index - p. 455
