Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress

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Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress

Hernandez-Ledesma, Blanca (EDT)/ Martinez-Villaluenga, Cristina (EDT)

ウェブストア価格 ¥41,958（本体¥38,144）
Academic Press Inc（2021/12発売）
外貨定価 US$ 200.00
ポイント 381pt

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製本 Paperback:紙装版/ペーパーバック版／ページ数 674 p.
言語 ENG
商品コード 9780128234822
DDC分類 613.2

Full Description

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.

PART 1. DEVELOPING NEW FUNCTIONAL FOODS: AN OVERVIEW
1. Extraction and isolation of bioactive compounds from plants: A review on their pharmacological market value
2. Interplay between antioxidant and anti-inflammatory food-derived compounds
3. Design of functional foods by 3D printing
4. New functional foods: Marketing, consumer awareness and regulatory aspects
5. Ensuring the future of functional foods

PART 2. ANTIOXIDANT AND ANTI-INFLAMMATORY DIETARY COMPOUNDS
6. Polysaccharides as new functional ingredients
7. Omega-3 and -6 fatty acids in the spatial and temporal regulation of the inflammatory response
8. Bioactive peptides as modulators of inflammation and oxidative stress
9. Anti-inflammatory and antioxidant phenolic compounds
10. Terpenoids as inflammation and oxidative stress modulators
11. Anti-inflammatory and antioxidant micronutrients
12. Glucosinolates as regulators of inflammation

PART 3. NEW FOOD SOURCES OF ANTIOXIDANT AND ANTI-INFLAMMATORY COMPOUNDS
13. Micro and macroalgae as source of antioxidant and anti-inflammatory compounds
14. Findings on Whole-Grain Consumption and Biomarkers of Systemic Inflammation
15. Probiotics from research to market: the possibilities, risks and challenges
16. Insects as new source of anti-inflammatory and antioxidant compounds

PART 4. ADVANCES ON TECHNOLOGICAL APROACHES FOR THE PRODUCTION OF ANTIOXIDANT AND ANTI-INFLAMATORY INGREDIENTS
17. New delivery solutions for anti-inflammatory food ingredients
18. Advanced Extraction Techniques for retrieval of anti-inflammatory and antioxidant compounds from new plant sources
19. Biotechnological strategies to produce anti-inflammatory and antioxidant ingredients

PART 5. DIETARY ANTI-INFLAMMATORY AND ANTIOXIDANT COMPOUNDS: CLINICAL EVIDENCE IN DISEASE PREVENTION
20. Nutritional regulators of intestinal inflammation
21. Dietary pattern in relation to chemoprevention of neuroinflammatory disorders
22. Anti-inflammatory food compounds against cardiovascular diseases
23. Dietary chemopreventive compounds
24. Antioxidant and anti-inflammatory food compounds against metabolic disorders
25. Anti-Inflammatory effect of exercise mediated immune regulation