Improving health and nutrition through bioactive compounds : benefits and applications /
Improving Health and Nutrition through Bioactive Compounds: Benefits and Applications presents bioactive compounds and functional foods as a therapeutic approach to disease and overall health and well-being. It covers various bioactive compounds, including peptides, phenols, and flavonoids as foods...
Uloženo v:
| Další autoři: | |
|---|---|
| Médium: | Elektronický zdroj E-kniha |
| Jazyk: | angličtina |
| Vydáno: |
Cambridge, MA :
Woodhead Publishing,
[2025]
|
| Edice: | Woodhead Publishing in food science, technology, and nutrition.
|
| Témata: | |
| On-line přístup: | ScienceDirect |
| Tagy: |
Přidat tag
Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!
|
MARC
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | on1474566132 | ||
| 003 | OCoLC | ||
| 005 | 20260915095210.0 | ||
| 006 | m o d | ||
| 007 | cr cnu---unuuu | ||
| 008 | 241202s2025 mau ob 001 0 eng d | ||
| 040 | |a OPELS |b eng |e rda |e pn |c OPELS |d OCLCO |d YDX |d OCLCL |d SFB |d OCLCF |d ESU |d OCLCO | ||
| 020 | |a 9780443218729 |q electronic book | ||
| 020 | |a 0443218722 |q electronic book | ||
| 020 | |z 9780443218736 | ||
| 035 | |a (OCoLC)1474566132 | ||
| 050 | 4 | |a QP517.B44 |b I47 2025 | |
| 082 | 0 | 4 | |a 613.2 |2 23/eng/20241202 |1 https://id.oclc.org/worldcat/ddc/E3b76mJ8TrChJyGBv7YrWfyYYK |
| 245 | 0 | 0 | |a Improving health and nutrition through bioactive compounds : |b benefits and applications / |c edited by Maira Rubi Segura Campos. |
| 264 | 1 | |a Cambridge, MA : |b Woodhead Publishing, |c [2025] | |
| 300 | |a 1 online resource. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Woodhead Publishing series in food science, technology and nutrition | |
| 504 | |a Includes bibliographical references and index. | ||
| 520 | |a Improving Health and Nutrition through Bioactive Compounds: Benefits and Applications presents bioactive compounds and functional foods as a therapeutic approach to disease and overall health and well-being. It covers various bioactive compounds, including peptides, phenols, and flavonoids as foods to consider for complementary treatment in disease management. Written for nutrition researchers, food scientists, graduate students and other food science and health professionals, this book is a welcomed reference for those who wish to better understand the role of bioactive compounds and functional foods in the treatment and prevention of disease. | ||
| 588 | |a Description based on online resource; title from digital title page (viewed on May 28, 2025). | ||
| 505 | 0 | |a Front Cover -- Improving Health and Nutrition through Bioactive Compounds -- Copyright Page -- Contents -- List of contributors -- 1 Essential oils: old data, new applications, and direct profiling methods -- 1.1 Essential oils -- 1.1.1 History and old data essential oils -- 1.1.2 Expansion and trade of essential oils from the new world -- 1.1.3 New applications of essential oils -- 1.1.4 Agriculture and livestock farming -- 1.1.4.1 Essential oils biopesticides -- 1.1.4.2 Nematicides and anthelmintic activity -- 1.1.4.3 Herbicides -- 1.1.4.4 Antibacterial and antifungal agents -- 1.1.5 Cosmetic, perfumery, and toiletries -- 1.1.6 Medicine, pharmacology, and aromatherapy -- 1.1.7 Conservation of cultural heritage -- 1.2 Characterization of essential oils by direct DART-Ms and FTIR-ATR method -- References -- Further reading -- 2 Personalized nutrition: fruit and vegetables consumption in obesity prevention -- 2.1 Introduction -- 2.2 Methodology -- 2.3 Results and discussion -- 2.3.1 Influence of genetic variants on the response to flavonoids in obesity -- 2.3.2 Influence of genetic variants on the response to plant sterols in obesity -- 2.3.3 Influence of genetic variants on the response to plant extracts in obesity -- 2.3.4 Influence of genetic variants on the response to other compounds in obesity -- 2.4 Conclusions -- References -- 3 Citrus flavonoid-based delivery systems as functional food ingredients -- 3.1 Introduction -- 3.2 Citrus flavonoids -- 3.2.1 Health importance of citrus flavonoids -- 3.3 Emerging extraction methods and characterization of citrus flavonoids -- 3.3.1 Principal emerging and environmentally friendly extraction techniques -- 3.3.1.1 Accelerated solvent extraction, microwave-assisted extraction, ultrasonic-assisted extraction, supercritical fluid. | |
| 505 | 8 | |a 3.3.2 Characterization techniques: chromatographic, spectroscopic, and spectrometric techniques -- 3.4 Citrus flavonoids in cancer -- 3.4.1 Flavonoids exclusive in citrus plants -- 3.5 Biopolymers as encapsulants -- 3.5.1 Synthetic polymers -- 3.5.2 Inorganic polymers -- 3.5.3 Natural polymers -- 3.5.3.1 Nanoparticles -- 3.5.3.2 Biopolymer gels -- 3.5.3.3 Spray drying -- 3.6 Citrus flavonoid-based delivery systems into functional foods -- 3.7 Future trends and opportunities of citrus flavonoid-based delivery systems -- 3.8 Conclusion -- Acknowledgments -- References -- 4 Phycocyanin a nutraceutical with antioxidant activity -- 4.1 Introduction -- 4.2 Phycocyanin overview -- 4.3 Phycocyanin uses in the food industry -- 4.4 Toxicology -- 4.5 Nutraceutical activity -- 4.5.1 Antioxidant -- 4.5.2 Antiinflammatory -- 4.5.3 Cancer -- 4.5.4 Kidney damage -- 4.5.5 Liver damage -- 4.5.6 Neurological damage -- 4.5.7 Antiviral -- 4.5.8 Ears and eyes -- 4.5.9 Tissue repair -- 4.5.10 Clinical trials -- References -- 5 Phaseolus vulgaris as a source of peptides and biofunctional compounds -- 5.1 Introduction -- 5.2 Chemical composition -- 5.2.1 Nutritional -- 5.2.2 Carbohydrates -- 5.2.3 Proteins -- 5.2.4 Lipids -- 5.2.5 Vitamins and minerals -- 5.3 Bioactive compounds -- 5.3.1 Phaseolus vulgaris peptides -- 5.3.2 Phenolic compounds (Tannins) -- 5.3.3 Phytic acid -- 5.3.4 Saponins -- 5.3.5 Trypsin inhibitors -- 5.4 The therapeutic role of common bean bioactive compounds -- 5.4.1 Antioxidant -- 5.4.2 Anticancer -- 5.4.3 Anti-inflammatory -- 5.4.4 Other biological activities -- 5.5 Food industry application of Phaseolus compounds -- 5.6 Conclusions -- References -- 6 Chickpea proteins: purification, identification methods, and implications in health -- 6.1 Introduction -- 6.2 Nutritional composition. | |
| 505 | 8 | |a 6.3 Purification and identification techniques of chickpea proteins -- 6.4 Health implications of chickpea proteins -- 6.5 Conclusions -- References -- 7 Bioactive peptides as food preservatives: sources, extraction, and applications -- 7.1 What are bioactive peptides? -- 7.2 Bacteriocins-their history, characteristics, and overall purpose -- 7.3 Classification by origin -- 7.4 Mechanism of action -- 7.5 Industrial obtention -- 7.6 Applications in the food industry -- 7.7 Application in different industries -- 7.8 Dairy products -- 7.9 Meat products -- 7.10 Fruit and vegetables -- 7.11 Beverages -- 7.12 Liquor and beer industry -- 7.13 Advantages and disadvantages of the use of bacteriocins in foods -- 7.14 Legal status -- 7.15 Conclusions -- References -- 8 Application of traditional Mexican medicine in Covid-19 outpatients -- 8.1 Introduction -- 8.2 Methodology -- 8.2.1 Results -- 8.3 Discussion -- 8.3.1 Leaves-herbs -- 8.3.1.1 Mint (Mentha aquatica) -- 8.3.1.2 Peppermint (Mentha spicata L.) -- 8.3.1.3 Eucalyptus (Eucalyptus globulus Labill) -- 8.3.1.4 Vaporub plant or mint leaf (Plectranthus coleoides c.v. mint leaf) -- 8.3.1.5 Bay leaf (Laurus nobilis L.) -- 8.3.1.6 Lemon tea leaf or lemon grass tea (Cymbopogon citratus [DC] Stapf) -- 8.3.1.7 Ear-leaf or sacred pepper leaf or holy grass (Piper auritum Kunth) -- 8.3.1.8 Rosemary (Rosmarinus officinalis L) -- 8.3.1.9 Salvia (Salvia officinalis) -- 8.3.1.10 Chamomile (Chamaemelum nobilel) -- 8.3.1.11 Rude or Rue (Ruda graveolens) -- 8.3.1.12 "Dog grass" plant (Calea zacatechichi Schltdl.) -- 8.3.1.13 St. John's wort (Hypericum perforatum) -- 8.3.1.14 Fennel (Foeniculum vulgare) -- 8.3.1.15 Valerian (Valeriana officinalis L.) -- 8.3.1.16 Epazote (Dysphania ambrosioides) -- 8.3.1.17 Dandelion (Taraxacum officinale F. H. Wigg.) -- 8.3.1.18 Linden (Tilia platyphyllos Scop.) -- 8.3.2 Fruits. | |
| 505 | 8 | |a 8.3.2.1 Lemon (Citrus <U+00D7> latifolia -- Citrus <U+00D7> aurantifolia) -- 8.3.2.2 Guava (Psidium guajava L.) -- 8.3.2.3 Pepper (Pimenta dioicia L) -- 8.3.2.4 Pineapple (Ananas comosus L. Merr.) -- 8.3.2.5 Purple onion (Allium cepa) -- 8.3.2.6 Garlic (Allium sativum L.) -- 8.3.2.7 Clove (Syzygium aromaticum L.) -- 8.3.2.8 Olive oil (Olea europaea L. oil) -- 8.3.3 Roots, barks, and seeds -- 8.3.3.1 Ginger (Zingiber officinale Roscoe) -- 8.3.3.2 Cinnamon (Cinnamomum zeylanicum Blume) -- 8.3.3.3 Moringa (Moringa oleifera) -- 8.3.3.4 Turmeric (Curcuma longa L.) -- 8.4 Conclusion -- References -- 9 The bioavailability of phytochemicals and its relation with health benefits on metabolic syndrome -- 9.1 Introduction -- 9.2 Bioavailability of phytochemicals -- 9.2.1 Digestibility -- 9.2.2 Bioaccessibility -- 9.2.3 Food matrix role in bioaccessibility -- 9.2.4 Bioavailability -- 9.2.5 Bioactivity -- 9.3 The human digestion -- 9.4 The human microbiota -- 9.4.1 The human metabolism of phytochemicals -- 9.5 In vitro bioaccessibility and bioavailability of phytochemicals -- 9.5.1 Hydrophilic phytochemicals -- 9.5.2 Lipophilic phytochemicals -- 9.6 Phytochemicals bioactivity on metabolic syndrome -- 9.6.1 Metabolic syndrome etiology -- 9.6.2 Phytochemical action on metabolic syndromes -- 9.7 In vivo bioavailability of phytochemicals and metabolic syndrome -- 9.7.1 Human clinical studies -- 9.7.2 The role of microbiota -- 9.7.3 The relation of bioavailability and bioactivity of phytochemicals on metabolic syndrome -- 9.8 AI disclosure -- References -- 10 Microencapsulation as an effective technology for the incorporation of chia oil in processed food -- 10.1 Introduction -- 10.2 Chia oil extraction and characterization -- 10.3 Chia oil microencapsulation by spray drying -- 10.3.1 Microencapsulation of omega-3-rich oils in the food industry. | |
| 505 | 8 | |a 10.3.2 Advantages of the microencapsulation of omega-3-rich oils -- 10.3.3 Available wall materials -- 10.3.4 An overview of microencapsulation by spray drying -- 10.3.5 Feed properties -- 10.3.6 Process variables and their influence on the encapsulation efficiency -- 10.3.7 Chia oil microencapsulation by spray drying -- 10.4 Incorporation of microencapsulated chia oil in processed foods -- 10.4.1 Bread -- 10.4.2 Dry pasta -- 10.5 Conclusions -- References -- 11 Edible flowers as a source of bioactive compounds -- 11.1 Introduction -- 11.2 Methodology -- 11.3 Bioactive compounds found in edible flowers -- 11.4 Phenolic compounds -- 11.5 Carotenoids, betalains, and alkaloids -- 11.6 Nutritional composition of edible flowers -- 11.7 Health benefits of edible flowers -- 11.8 Culinary applications of edible flowers -- 11.9 Safety considerations and precautions of edible flowers -- 11.10 Conclusion -- Acknowledgment -- References -- 12 Phenolic compounds, cytotoxic activity and classification of tropical fruits from Southeast Mexico -- 12.1 Introduction -- 12.2 Materials and methods -- 12.2.1 Tropical fruits -- 12.2.2 Total soluble phenols and total flavonoids -- 12.2.3 Total anthocyanins -- 12.2.4 Total carotenoids -- 12.2.5 Vitamin C -- 12.2.6 Antioxidant capacity -- 12.2.7 Phenolic compounds -- 12.2.8 Cytotoxicity -- 12.2.9 Statistical analysis -- 12.3 Results and discussion -- 12.3.1 Fruit phenolic compounds composition -- 12.3.2 Fruit classification by multivariate statistical analysis -- 12.3.3 Cytotoxic activity -- 12.4 Conclusions -- Acknowledgments -- References -- 13 Spinochromes: bioactive compounds from sea urchin with health benefits -- 13.1 Spinochromes: natural antioxidant pigments from sea urchins -- 13.2 Biological activity -- 13.2.1 Oxidative stress is a serious problem -- 13.2.2 Cell defenses against free radicals. | |
| 532 | 8 | |a Trusted Intermediary contact: t.narup@elsevier.com | |
| 532 | 8 | |a Publisher contact for further accessibility information: t.narup@elsevier.com | |
| 650 | 0 | |a Bioactive compounds. | |
| 650 | 0 | |a Functional foods. | |
| 650 | 6 | |a Composés bioactifs. |0 (CaQQLa)201-0046484 | |
| 650 | 6 | |a Nutraceutiques. |0 (CaQQLa)201-0303349 | |
| 650 | 7 | |a Bioactive compounds |2 fast |0 (OCoLC)fst00831933 | |
| 650 | 7 | |a Functional foods |2 fast |0 (OCoLC)fst00936070 | |
| 700 | 1 | |a Segura-Campos, Maira Rubi, |e editor. |1 https://id.oclc.org/worldcat/entity/E39PCjMqcx9VDQMFx4xYFgVf4q | |
| 830 | 0 | |a Woodhead Publishing in food science, technology, and nutrition. | |
| 856 | 4 | 0 | |3 ScienceDirect |u https://www.sciencedirect.com/science/book/9780443218736 |