The Functional Foods : Nutrient and Health Benefits (Innovations in Plant Science for Better Health: From Soil to Fork)

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The Functional Foods : Nutrient and Health Benefits (Innovations in Plant Science for Better Health: From Soil to Fork)

Goyal, Megh R. (EDT)/ Malik, Junaid Ahmad (EDT)/ Kumari, Anu (EDT)

ウェブストア価格 ¥41,395（本体¥37,632）
Apple Academic Press Inc.（2024/08発売）
外貨定価 US$ 200.00
ポイント 376pt

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製本 Hardcover:ハードカバー版／ページ数 436 p.
言語 ENG
商品コード 9781774915363
DDC分類 641.302

Full Description

The consumption of functional foods is growing in the health and wellness communities because of their range of potent nutrients and health advantages, such as the ability to shield against illnesses, stop vitamin deficiencies, and encourage healthy growth and development.

This new volume discusses the nutritional and health benefits of functional foods. The volume first looks at the functional activities of plants and their derivatives, discussing microgreens as functional foods as well as functional foods for certain populations, including those involved in sports and the elderly. The volume includes chapters on antiviral activities of functional foods for first helping to reduce the risk of contracting COVID-19 as well as combating the disease once contracted. Several chapters detail the beneficial antidiabetic activities of plants, looking particularly at mushrooms and guava. Probiotics as functional foods for human health is investigated as well, discussing the role of probiotics in gut microflora, probiotics as dietary supplements, various extraction methods, and more. Finally, the volume addresses the quality aspects of functional foods, providing an overview of foodborne pathogens and food-related microorganisms.

This volume will aid experts working in food science and technology, agricultural science, food safety, and Ayurveda around the world. It will be of interest and use to professional food scientists, nutritionists and dieticians, academicians researching food engineering problems, and graduate-level students in related fields.

PART I: FUNCTIONAL ACTIVITIES OF PLANTS AND THEIR DERIVATIVES 1. Microgreens as Functional Food: A Crop of Modern Agriculture 2. Food Formulation for Sportspersons 3. Functional Foods for Geriatrics 4. Cultivation of Highly Demanded Medicinal Plants: Case Study in Uttarakhand, India PART II: ANTIVIRAL ACTIVITIES OF FUNCTIONAL FOODS FOR COVID-19 5. Antiviral Activities of Ocimum Species (Tulsi) to Combat RNA-Virus-Mediated Pandemic Situations: COVID-19 6. Functional Foods: Formulation, Fortification, and Combating COVID-19 PART III: ANTIDIABETIC ACTIVITIES OF PLANTS 7. Potential Therapeutics of Cultivated and Wild Mushrooms Against Diabetes 8. Antidiabetic and Nutritional Properties of Guava (Psidium guavaja L.) Pulp (Fermented with Lactococcus lactis) PART IV: ROLE OF PROBIOTICS AS FUNCTIONAL FOODS FOR HUMAN HEALTH 9. Role of Probiotics for Gut Microflora 10. Probiotics, Prebiotics, and Synbiotics as Dietary Supplements: A Healthy Approach 11. Postbiotics: Types, Mechanisms of Action, and Applications 12. Extraction Methods for Essential Oils from Citrus Peels 13. Extraction and Role of Vitamin B12 in Food Products: Health Effects 14. Extraction Methods for Phytochemicals from Annatto (Bixa orellana L.): Natural Food Colorant PART V: QUALITY ASPECTS OF FUNCTIONAL FOODS 15. Foodborne Pathogens and Food-Related Microorganisms: An Overview 16. Sensory Analysis and Consumer Acceptance of Legume-Based Gluten-Free Bakery Products