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Full Description
This new volume provides important information on potential applications and new developments in functional health foods and nutraceuticals. It looks at the health-promoting properties in functional foods and beverages as well as nutraceuticals. Some health issues that are considered in conjunction with these foods and nutraceuticals include oxidative stress, obesity, pharyngitis, low cognitive concentration, among others. Research topics include the antioxidant properties of certain products, the development of functional and medicinal beverages, nutraceuticals and functional foods for alternative therapies, and more.
Contents
Part 1: Health-Promoting Properties in Functional Foods and Beverages 1. Anxiolytic and Concentration-Stimulating Properties of Valeriana and Passiflora: Chemical Composition and Antioxidant Activity 2. Tremella fuciformis and Its Polysaccharides as an Alternative Therapy against Oxidative Stress 3. Natural Extracts and Compounds as Inhibitors of Amylase for Diabetes Treatment and Prevention 4. The Implication of Rambutan, Ginseng, and Green Tea in Energy Drinks Through Their Genetic Characterization, Total Phenolics, and Antioxidant Activity 5. Innovation and Challenges in the Development of Functional and Medicinal Beverages Part 2: Nutraceuticals 6. Herbal Antiobesity Products and Their Function in the Gut-Brain Axis 7. Plants as a Potential Source of Acetylcholinesterase Inhibitors for Nutraceutical Therapy for Disease Management 8. Characterization of Heliopsis longipes and the Potential of Its Ethanolic Extract as an Adjuvant in the Treatment of Pharyngitis 9. Antidiabetic Natural Products: Mechanisms of Action 10. Ent-Kaurenes: Natural Agents with Potential for the Pharmaceutical Industry 11. Anti-Inflammatory, Antioxidant, and Antitumoral Potential of Plants of the Asteraceae Family
