Bioactive Compounds

Health Benefits and Potential Applications

Häftad, Engelska, 2018

AvMaira Rubi Segura Campos,Mexico) Campos, Maira Rubi Segura (Food Science Laboratory, Chemical Engineering Faculty, Universidad Autonoma de Yucatan, Merida

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Bioactive Compounds: Health Benefits and Potential Applications provides information about different bioactive compounds including their sources, biological effects, health benefits and, potential applications which could contribute as alternatives in the prevention or treatment of multifactorial diseases for vulnerable population groups. Going beyond the basics to include discussion of bioaccessibility and the legislative aspects of marketing of bioactive compounds as nutraceuticals or food supplements, this book presents insights from a global perspective.

Written for researchers, professors and graduate students, this book is sure to be a welcomed reference for all who work in food chemistry, new product development and nutritional science.

Highlights potential contributions of bioactive compounds as alternatives in the prevention or treatment of disease
Investigates the world of bioactive compounds and the many activities associated with them
Contains information relevant to food chemistry, new product development and nutritional science

Produktinformation

Utgivningsdatum2018-12-07
Mått191 x 235 x undefined mm
Vikt660 g
FormatHäftad
SpråkEngelska
Antal sidor308
FörlagElsevier Science
ISBN9780128147740

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Tillverkningsteknik inom Naturvetenskap och teknik

Maira Rubi Segura Campos is the lead research professor at the Faculty of Chemistry Engineering and the coordinator of the Institutional Postgraduate in Chemical and Biochemical Sciences at the Autonomous University of Yucatan, Mérida, Mexico. She has authored 115 articles in national and international journals, 61 book chapters, 12 books, and 41 memoirs. She has also taught more than 170 courses at the pre-and postgraduate level and has actively participated in 170 national and international academic events.

PART 1: Antioxidant Activity of Phenolic Compounds1. Antioxidant Activity of Phenolic Compounds Biosynthesized by Plants and Its Relationship with Prevention of Neurodegenerative Diseases2. Phenolic Compounds: Structure, Classification, and Antioxidant PowerPART 2: Antidiabetic Activity of Bioactive Compounds3. Antihyperglycemic, Hypoglycemic, and Lipid-Lowering Effect of Peptide Fractions of M. pruriens L. in an Obese Rat ModelPART 3: Anti-inflammatory Effect of Medicinal Plants4. Protein Derivatives From Commercial Grains and Their Antiinflammatory ActivityPART 4: Anticancer Activity of Plants Metabolites5. Medicinal Plants and Their Bioactive Metabolites in Cancer Prevention and TreatmentPART 5: Bioavailability of Bioactive Compounds In Vitro and In Vivo Models6. Phenolic Compound Bioavailability Using In Vitro and In Vivo Models PART 6: Bioactive Compounds as Ingredients of Functional Foods7. Bioactive Compounds as Ingredients of Functional Foods: Polyphenols, Carotenoids, Peptides from Animal and Plant Sources New8. Bioactive Compounds and Their Potential Use as Ingredients for Food and Its Application in Food PackagingPART 7: Health Benefits of Bioactive Compounds9. Association Between Diet, Health, and the Presence of Bioactive Compounds in Foods10. Health Benefits of FlavonoidsPART 8: Health Benefits of Functional Foods11. Functional Food Consumption and Its Physiological Effects12. Bee Propolis: Properties, Chemical Composition, Applications, and Potential Health EffectsPART 9: Bioactive Compounds and Functional Foods as Therapeutic Alternative13. Bioactive Compounds as Therapeutic Alternatives14. Flavonoids: Potential Therapeutic Agents by Their Antioxidant Capacity

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