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Full Description
Bioactive Components for Functional Foods defines each chemical family of bioactives and collects many of the functional components described in foods and their implications on nutrition and health. It also discusses non-phytochemical components, such as probiotics, bioactive peptides, and fatty acids and their relationship to health. Readers will learn about the metabolism and bioavailability of bioactives, interactions with gut microbiota, interactions of probiotics as food ingredients with other food components, and more.
Readers will also find the latest marketing and regulatory issues for functional foods while learning about future trends of micro and nanoencapsulation, delivery systems, and nutraceuticals.
Contents
1. Introduction to functional foods
2. Phenolic compounds
3. Olive polyphenols
4. Phytoestrogens
5. Carotenoids
6. Fatty acids and bioactive lipids
7. Phytosterols
8. Dietary fiber as bioactive consituent: A long story behind and ahead
9. Bioactive peptides in the prevention of noncommunicable diseases
10. Organosulfur compounds
11. Miscellaneous compounds
12. Gut microbiome-based solutions for lifestyle-related disorders
13. Functional foods: Production, marketing, and regulatory issues
14. Future trends on functional foods
