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Functional Foods And Nutraceuticals In Metabolic And Non Communicable Diseases

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Functional Foods and Nutraceuticals in Metabolic and Non communicable Diseases

Functional Foods and Nutraceuticals in Metabolic and Non communicable Diseases Book
Author : Ram B. Singh
Publisher : Academic Press
Release : 2021-11-30
ISBN : 0128231750
Language : En, Es, Fr & De

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Book Description :

Functional Foods and Nutraceuticals in Metabolic and Non-communicable Diseases presents strategies for the prevention of non-communicable diseases and undernutrition through the use of functional foods and nutraceuticals. Research has shown that the use of certain functional foods and nutraceuticals, including spices, herbs, and millets, animal foods and plant foods can play a role in the treatment and prevention of various diseases and in health promotion. Finally, the book explores epigenetic modulation as a new method for the development of functional foods and functional farming. Intended for nutritionists, food scientists and those working in related health science professions, this book contributes to the discussions focused on nutritional transition, globalization, how to administer foods in the treatment of metabolic syndrome, hypertension, diabetes, heart attacks, neuropsychiatric disorders, bone and joint diseases, and carcinogenesis. Places emphasis on food diversity to provide perfect combinations of nutritional ingredients Presents the utility and necessity of functional food production for health promotion Offers suggestions to increase functional food production while simultaneously decreasing production costs

Nutraceuticals and Functional Foods in Human Health and Disease Prevention

Nutraceuticals and Functional Foods in Human Health and Disease Prevention Book
Author : Debasis Bagchi,Harry G. Preuss,Anand Swaroop
Publisher : CRC Press
Release : 2015-10-15
ISBN : 1482237229
Language : En, Es, Fr & De

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Book Description :

Functional foods and nutraceuticals, dietary supplements, and natural antioxidants have established their potential roles in the protection of human health against disease. Nutraceuticals and Functional Foods in Human Health and Disease Prevention examines the benefits, efficacy, and success of properly designed nutraceuticals and functional foods in human health and their possible application in disease prevention. The book demonstrates diverse disease pathophysiology and how nutraceuticals and functional food can be used to combat and prevent disease. The book discusses global food habits and trends, safety and toxicology, and how food addiction or overindulgence of food can lead to a variety of disease states. It then highlights how supplements help in disease prevention. Although a significant number of nutraceuticals and functional foods have demonstrated their efficacy, a large number of supplements are still surviving on false claims. Therefore, the editors underscore risks and benefits, and why government regulatory agencies are so critical of these nutraceutical supplements. With the global nutraceuticals market expected to reach $204.8 billion by 2017, what once seemed a very niche sector has become big business. An overview of nutraceuticals and functional foods and their application in human health, this book exhaustively covers antioxidants, functional foods, and nutraceuticals in human health and disease prevention. With contributions from experts and pioneers, the book gives insight into the role of functional foods in optimal diet and exercise.

Handbook of Research on Food Science and Technology

Handbook of Research on Food Science and Technology Book
Author : Monica Lizeth Chavez-Gonzalez,Jose Juan Buenrostro-Figueroa,Cristobal N. Aguilar
Publisher : CRC Press
Release : 2019-01-15
ISBN : 0429947097
Language : En, Es, Fr & De

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Book Description :

The three volumes in this handbook highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbook focuses on modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals, natural products, nano- and microtechnology, healthy product composition, innovative processes and bioprocesses for utilization of by-products, development of novel preservation alternatives, extending the shelf life of fresh products, alternative processes requiring less energy or water, among other topics. Volume 3 of the 3-volume set focuses on functional foods and nutraceuticals. The chapters examine nutraceuticals as treatment for cancer and neurodegenerative diseases, trends in functional food in noncommunicable diseases, synergism in food trends, bioactive peptides, agave fructans as a functional component in foods, and more.

The Role of Functional Food Security in Global Health

The Role of Functional Food Security in Global Health Book
Author : Ronald Ross Watson,Ram B. Singh,Toru Takahashi
Publisher : Academic Press
Release : 2018-11-02
ISBN : 0128131497
Language : En, Es, Fr & De

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Book Description :

The Role of Functional Food Security in Global Health presents a collective approach to food security through the use of functional foods as a strategy to prevent under nutrition and related diseases. This approach reflects the views of the Food and Agriculture Organization of the United Nations, the World Health Organization, the World Heart Federation and the American Heart Association who advise Mediterranean, Paleolithic, plant food based diets, and European vegetarian diets for the prevention of cardiovascular disease. In addition, the book also emphasizes the inclusion of spices, herbs and millets, as well as animal foods. This book will be a great resource to the food industry as it presents the most efficient ways to use technology to manufacture slowly absorbed, micronutrient rich functional foods by blending foods that are rich in healthy nutrients. Provides greater knowledge on functional food security Highlights the necessary changes to the western diet that are needed to achieve food security Explains the utility and necessity of functional food security in the prevention of noncommunicable diseases Presents policy changes in food production for farmers and the larger food industry Offers suggestions on what can be done to enhance functional food production while simultaneously decreasing production costs

Handbook of Research on Food Science and Technology

Handbook of Research on Food Science and Technology Book
Author : Monica Chavez-Gonzalez,Jose Juan Buenrostro-Figueroa,Cristobal N. Aguilar
Publisher : CRC Press
Release : 2021-03-11
ISBN : 0429947062
Language : En, Es, Fr & De

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Book Description :

This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbooks includes relevant information on the modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals, natural products, nano- and microtechnology, healthy product composition, innovative processes/bioprocesses for utilization of by-products, development of novel preservation alternatives, extending the shelf life of fresh products, alternative processes requiring less energy or water, among other topics.

Natural Products and Human Diseases

Natural Products and Human Diseases Book
Author : Amirhossein Sahebkar,Thozhukat Sathyapalan
Publisher : Springer Nature
Release : 2021-08-23
ISBN : 3030732347
Language : En, Es, Fr & De

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Book Description :

Natural products have a long history of use as folk medicines in several systems of traditional medicine. Extensive evidence from modern pharmacological studies has confirmed traditional applications, and unveiled the vast potential of naturally occurring compounds, particularly plant-derived phytochemicals, in the management of chronic human diseases. The past decade has witnessed a surge of findings from randomized controlled trials testifying the safety and efficacy of natural products as adjuncts or alternatives to standard-of-care medications for several illnesses. Biomolecular studies have unveiled hundreds of cellular and molecular targets for phytochemicals including key transcription factors, receptors, enzymes, hormones, neurotransmitters, cytokines, lipids, and non-coding RNAs. Extensive research on the preventative and therapeutic effects of natural products necessitates regular updating of the literature as to the developing potential roles of these compounds in different human diseases. This new book provides an overview of the current pharmacological and clinical features of natural products, and the role of phytopharmaceutical compounds in health and diseases. Chapters cover a wide scope, from cancers, to chronic and age-related disorders, and are written by leading international subject experts. Collectively, chapters will provide useful insights on the regulatory effects of phytochemicals and nutraceuticals on pathogenic molecular signatures associated with pathologies, disease biomarkers, and aging-related pathways.

Functional Foods

Functional Foods Book
Author : Muhammad Sajid Arshad,Muhammad Haseeb Ahmad
Publisher : BoD – Books on Demand
Release : 2021-11-10
ISBN : 1839689323
Language : En, Es, Fr & De

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Book Description :

The phytochemicals present in functional foods play a vital role in boosting immunity and promoting health. This book provides a comprehensive overview of the importance of functional foods and antioxidants and their scavenging activity for preventing various health-related disorders. This book also covers the therapeutic and medicinal potential of various bioactive compounds for a healthy lifestyle, as well as examines different products containing functional ingredients that demonstrate health-promoting potential.

Bioactive Compounds in Fermented Foods

Bioactive Compounds in Fermented Foods Book
Author : Amit Kumar Rai,Anu Appaiah K. A.
Publisher : CRC Press
Release : 2021-11-29
ISBN : 042965121X
Language : En, Es, Fr & De

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Book Description :

The volume reviews different types of bioactive components associated with food fermentation and their impact on human health. The diversity of microorganism responsible for the production of different types of fermented foods and beverages includes bacteria, yeasts, and fungi. Biotransformation of food constituent by microorganisms occurs during fermentation processes for the production of fermented food and in the gastrointestinal tract by gut microorganisms. This biotransformation results in production of specific bioactive compounds that are responsible for a wide range of health benefits. The bioactive compounds discussed in this book includes polyphenols, bioactive peptides, fibrinolytic enzymes, gama-amino butyric acids (GABA) exopolysaccharides, probiotic, prebiotic, symbiotic and antinutritional factors. These bioactive compounds are responsible for health benefits such as antioxidant, antihypertension, antimicrobial, cholesterol lowering, anticancer, obesity and antithrombotic properties. Advanced research in the field of food fermentation and their health benefits have resulted in commercialization of some of the fermented foods as functional foods. The traditional fermented foods consumed in different parts of the world and their health benefits are discussed in detail and the book concludes with recent advances in microbial transformation during gut fermentation and their impact on human health. There has been increasing interest among researchers on the proposed title in the last decade and the book brings updated information on research and advances in different types of health benefits exhibited by bioactive compounds in a wide range of fermented foods.

Genomics Proteomics and Metabolomics in Nutraceuticals and Functional Foods

Genomics  Proteomics and Metabolomics in Nutraceuticals and Functional Foods Book
Author : Debasis Bagchi,Anand Swaroop,Manashi Bagchi
Publisher : John Wiley & Sons
Release : 2015-10-12
ISBN : 1118930428
Language : En, Es, Fr & De

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Book Description :

Functional foods and nutraceuticals have received considerable interest in the past decade largely due to increasing consumer awareness of the health benefits associated with food. Diet in human health is no longer a matter of simple nutrition: consumers are more proactive and increasingly interested in the health benefits of functional foods and their role in the prevention of illness and chronic conditions. This, combined with an aging population that focuses not only on longevity but also quality of life, has created a market for functional foods and nutraceuticals. A fully updated and revised second edition, Genomics, Proteomics and Metabolomics in Nutraceuticals and Functional Foods reflects the recent upsurge in "omics" technologies and features 48 chapters that cover topics including genomics, proteomics, metabolomics, epigenetics, peptidomics, nutrigenomics and human health, transcriptomics, nutriethics and nanotechnology. This cutting-edge volume, written by a panel of experts from around the globe reviews the latest developments in the field with an emphasis on the application of these novel technologies to functional foods and nutraceuticals.

Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals

Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals Book
Author : Nissim Garti
Publisher : Elsevier
Release : 2008-01-25
ISBN : 184569421X
Language : En, Es, Fr & De

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Book Description :

Active ingredients in foods must remain fully functional for as long as necessary and be transported and discharged appropriately to have the desired nutritional effect. Delivery and controlled release systems are an essential way to achieve these aims. This important book reviews how to optimise these systems to maximise the health-promoting properties of food products. Opening chapters review factors affecting nutrient bioavailability and methods to test delivery system efficacy. Part two addresses materials used and specific techniques for delivery and release. The benefits and drawbacks of structured lipids, micro- and nano-emulsions, food-protein-derived materials, complexes and conjugates of biopolymers, and starch as an encapsulation material for delivery of functional food ingredients, are all considered. Part three discusses the delivery and controlled release of particular nutraceuticals such as antioxidants and vitamins, folic acid, probiotics, fish oils and proteins. Part four covers regulatory issues and future trends in bioactives and nutraceuticals. Edited by a leading expert in the field, Delivery and controlled release of bioactives in foods and nutraceuticals is a valuable reference for those working in the food industry and particularly those developing nutraceuticals. Reviews techniques to optimise the delivery and release of bioactives in food Discusses the factors that affect nutrient bioavailability and methods to test delivery system efficacy Addresses materials used and specific techniques for delivery and release

Handbook of Research on Food Science and Technology

Handbook of Research on Food Science and Technology Book
Author : Monica Lizeth Chavez-Gonzalez,Jose Juan Buenrostro-Figueroa,Cristobal N. Aguilar
Publisher : CRC Press
Release : 2019-01-15
ISBN : 0429947089
Language : En, Es, Fr & De

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Book Description :

The three volumes in this handbook highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbook focuses on modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals, natural products, nano- and microtechnology, healthy product composition, innovative processes and bioprocesses for utilization of by-products, development of novel preservation alternatives, extending the shelf life of fresh products, alternative processes requiring less energy or water, among other topics. Volume 3 of the 3-volume set focuses on functional foods and nutraceuticals. The chapters examine nutraceuticals as treatment for cancer and neurodegenerative diseases, trends in functional food in noncommunicable diseases, synergism in food trends, bioactive peptides, agave fructans as a functional component in foods, and more.

Antioxidants

Antioxidants Book
Author : Viduranga Waisundara
Publisher : BoD – Books on Demand
Release : 2021-09-08
ISBN : 1839688645
Language : En, Es, Fr & De

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Book Description :

Antioxidants are one of the most sought-after biological compounds of interest to both scientific and nonscientific communities. The term gained popularity with the advent of identifying these compounds as having the ability to maintain health and wellness by combating against pathways leading to non-communicable diseases. This book covers several aspects of antioxidants—mechanisms of action, assays of measuring potency, sources, and even methods of isolation and identification. While it may seem these aspects have been covered in depth in several publications before this, this book intends to be positioned as an update, especially since the area of antioxidant research is as dynamic as ever. There are several chapters that might be of interest to health buffs, specifically those who are quite keen on maintaining health and wellness.

Functional Foods and Biotechnology

Functional Foods and Biotechnology Book
Author : Kalidas Shetty,Dipayan Sarkar
Publisher : CRC Press
Release : 2020-04-13
ISBN : 1000760286
Language : En, Es, Fr & De

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Book Description :

The second book of the Food Biotechnology series, Functional Foods and Biotechnology: Biotransformation and Analysis of Functional Foods and Ingredients highlights two important and interrelated themes: biotransformation innovations and novel bio-based analytical tools for understanding and advancing functional foods and food ingredients for health-focused food and nutritional security solutions. The first section of this book provides novel examples of innovative biotransformation strategies based on ecological, biochemical, and metabolic rationale to target the improvement of human health relevant benefits of functional foods and food ingredients. The second section of the book focuses on novel host response based analytical tools and screening strategies to investigate and validate the human health and food safety relevant benefits of functional foods and food ingredients. Food biotechnology experts from around the world have contributed to this book to advance knowledge on bio-based innovations to improve wider health-focused applications of functional food and food ingredients, especially targeting non-communicable chronic disease (NCD) and food safety relevant solution strategies. Key Features: Provides system science-based food biotechnology innovations to design and advance functional foods and food ingredients for solutions to emerging global food and nutritional insecurity coupled public health challenges. Discusses biotransformation innovations to improve human health relevant nutritional qualities of functional foods and food ingredients. Includes novel host response-based food analytical models to optimize and improve wider health-focused application of functional foods and food ingredients. The overarching theme of this second book is to advance the knowledge on metabolically-driven food system innovations that can be targeted to enhance human health and food safety relevant nutritional qualities and antimicrobial properties of functional food and food ingredients. The examples of biotransformation innovations and food analytical models provide critical insights on current advances in food biotechnology to target, design and improve functional food and food ingredients with specific human health benefits. Such improved understanding will help to design more ecologically and metabolically relevant functional food and food ingredients across diverse global communities. The thematic structure of this second book is built from the related initial book, which is also available in the Food Biotechnology Series Functional Foods and Biotechnology: Sources of Functional Food and Ingredients, edited by Kalidas Shetty and Dipayan Sarkar (ISBN: 9780367435226) For a complete list of books in this series, please visit our website at: https://www.crcpress.com/Food-Biotechnology-Series/book-series/CRCFOOBIOTECH

Advances in Nutraceuticals and Functional Foods

Advances in Nutraceuticals and Functional Foods Book
Author : Sreerag Gopi,Preetha Balakrishnan
Publisher : CRC Press
Release : 2022-05-19
ISBN : 100056567X
Language : En, Es, Fr & De

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Book Description :

This book examines the rapidly growing field of functional foods in the prevention and management of chronic and infectious diseases. Chapters explore the varied sources, biochemical properties, metabolics, health benefits, and safety of bioactive ingredients of nutraceutical and functional food products. Special emphasis is given to linking the molecular and chemical structures of biologically active components in foods to their nutritional and pharmacological effects on human health and wellness. In addition to discussing scientific and clinical rationales for different sources of functional foods, the book also explains in detail scientific methodologies used to investigate the functionality, effectiveness, and safety of bioactive ingredients in food. The chapter authors discuss advanced nanocarriers for nutraceuticals based on structured lipids and nonlipids, nanoparticulate approaches for improved nutrient bioavailability, adulteration and safety issues, nanodelivery systems, microencapsulation, and more. The book discusses some particular health benefits from nutrition nutraceuticals, including probiotic dairy and non-dairy products and bioactive proteins and peptides as functional foods. The volume also gives an overview of emerging trends, growth patterns, and new opportunities in the field of nutraceuticals and functional foods.

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

Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress Book
Author : Blanca Hernandez-Ledesma,Cristina Martinez-Villaluenga
Publisher : Academic Press
Release : 2021-12-16
ISBN : 012822584X
Language : En, Es, Fr & De

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Book 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. Covers methods of analysis and extraction of anti-inflammatory and antioxidant compounds Offers an overview of the main anti-inflammatory and antioxidant compounds in foods Provides a guide on the mechanisms of action and health benefits of anti-inflammatory and antioxidant dietary bioactives

Clinical Studies on Nutraceuticals and Dietary Supplements

Clinical Studies on Nutraceuticals and Dietary Supplements Book
Author : Sreeraj Gopi,AUGUSTINE AMALRAJ,Akhila Nair,Divya Chandradhara
Publisher : CRC Press
Release : 2022-10-29
ISBN : 1000774686
Language : En, Es, Fr & De

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Book Description :

The book, Clinical Studies in Nutraceuticals and Dietary Supplements, presents extensive information on all the vital aspects and evidence-based studies on nutraceuticals and dietary supplements. The most fascinating part of this book is that the chapters explore the key concept accompanying an emphasis on recent research and developments on nutraceuticals and dietary supplements to tackle various diseases including maternal and fetal health, cancer, cardiovascular, renal disorders, hepatic disorders, hormonal disorders, and neurological dysfunction. The introspection carries updated literature reviews with relevant vital topics, quality illustrations, and well-organized tables for a better understanding of each segment. The current market scenario of these nutraceuticals and dietary supplements is the emphasis on their importance for a healthy and disease-controlled environment. This book will be useful to research scholars and scientists, as well as individuals working in the nutraceutical, dietary supplement, and functional food industries. This is an initiative to unveil the immense wealth that these nutraceuticals and dietary supplements hold and a realization of the fact that more evidence-based studies are required for its use to curb maladies and foster a healthy lifestyle.

Nutrition Food and Diet in Ageing and Longevity

Nutrition  Food and Diet in Ageing and Longevity Book
Author : Suresh I. S. Rattan,Gurcharan Kaur
Publisher : Springer Nature
Release : 2021-11-04
ISBN : 3030830179
Language : En, Es, Fr & De

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Book Description :

This edited volume is a compilation of 30 articles discussing what constitutes food for health and longevity. The aim is to provide up-to-date information, insights, and future tendencies in the ongoing scientific research about nutritional components, food habits and dietary patterns in different cultures. The health-sustaining and health-promoting effects of food are certainly founded in its overall composition of macronutrients and micronutrients. However, the consumption of these nutrients is normally in the form of raw or prepared food from the animal and plant sources. The book is divided into four parts and a conclusion, and successfully convenes the well-established information and knowledge, along with the personal views of a diversified group of researchers and academicians on the multifaceted aspects of nutrition, food and diet. The first part reviews the scientific information about proteins, carbohydrates, fats and oils, micronutrients, pro- and pre-biotics, and hormetins, along with a discussion of the evolutionary principles and constraints about what is optimal food, if any. The second part discusses various kinds of foods and food supplements with respect to their claimed benefits for general health and prevention of some diseases. The third part brings in the cultural aspects, such as what are the principles of healthy eating according to the traditional Chinese and Indian systems, what is the importance of mealing times and daily rhythms, and how different cultures have developed different folk wisdoms for eating for health, longevity and immortality. In the part four, various approaches which are either already in practice or are still in the testing and research phases are discussed and evaluated critically, for example intermittent fasting and calorie restriction, food-based short peptides, senolytics, Ayurvedic compounds, optimal food for old people, and food for the prevention of obesity and other metabolic disorders. The overreaching aim of this book is to inform, inspire and encourage students, researchers, educators and medical health professionals thinking about food and food habits in a holistic context of our habits, cultures and patterns. Food cannot be reduced to a pill of nutritional components. Eating food is a complex human behavior culturally evolved over thousands of years. Perhaps the old adage “we are what we eat” needs to be modified to “we eat what we are”.

Nutraceuticals and Human Health

Nutraceuticals and Human Health Book
Author : Paul A Spagnuolo
Publisher : Royal Society of Chemistry
Release : 2020-03-26
ISBN : 1839160586
Language : En, Es, Fr & De

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Book Description :

Nutraceuticals is a broad umbrella term used to describe any product derived from food sources with extra health benefits in addition to the basic nutritional value found in foods. This book is a comprehensive look at two themes in the area: technical and biological considerations. Technical considerations include an in-depth look at the process of bioactive identification and extraction and factors controlling bioactive concentrations in food. It also includes details of how these products are regulated and the steps necessary to utilize these products in human populations. Biological considerations include looking at how these products can be used in the prevention and treatment of chronic diseases, and a discussion on the process of formulations and how these influence bioavailability. This will be the first book to comprehensively examine the entire process of nutraceutical development from food to supplement creation and all the important considerations in between. This serves as an excellent and up-to-date reference for food scientists, food chemists, researchers in nutraceuticals and human nutrition.

Bioactive Food Components Activity in Mechanistic Approach

Bioactive Food Components Activity in Mechanistic Approach Book
Author : Cinthia Bau Betim Cazarin,Juliano Lemos Bicas,Glaucia Maria Pastore,Mario Roberto Marostica Junior
Publisher : Academic Press
Release : 2021-11-23
ISBN : 0128225904
Language : En, Es, Fr & De

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Book Description :

Bioactive Food Components Activity in Mechanistic Approach presents the role of functional foods and bioactive compounds in inflammation. This book focuses on bioactive compounds, including phenolics, prebiotics, carotenoids, tocopherols, bioactive peptides, probiotics, polyunsaturated and monounsaturated fatty acids, and describes their actions in several diseases, mainly obesity and co-morbidities, inflammatory bowel disease, cognitive decline and cancer, and aging. Intended for food, nutrition, and nutraceutical researchers, as well as those studying related fields, the book offers a mechanistic approach that is currently lacking in the market. Explores the mechanistic approach of functional foods in health and disease Contains definitions, case studies, applications, literature reviews, recent developments and text boxes Provides coverage of phenolic compounds, prebiotics and probiotics, carotenoids, tocopherols, bioactive peptides, polyunsaturated and monounsaturated fatty acids, and sulfur compounds

Prebiotics and Probiotics A New Era of Nutraceuticals

Prebiotics and Probiotics  A New Era of Nutraceuticals Book
Author : Preetha Bhadra,Pradipta Banerjee
Publisher : Centurion University of Technology and Management
Release : 2020-12-25
ISBN : 8194911249
Language : En, Es, Fr & De

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Book Description :

Download Prebiotics and Probiotics A New Era of Nutraceuticals book written by Preetha Bhadra,Pradipta Banerjee, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.