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

ISBN-13: 9780128234822 / Angielski / Miękka / 2021 / 676 str.

Blanca Hernandez-Ledesma; Cristina Martinez-Villaluenga

Spis treści

PART 1. DEVELOPING NEW FUNCTIONAL FOODS: AN OVERVIEW 1. Extraction and isolation of bioactive compounds from plants: A review on their pharmacological market value 2. Interplay between antioxidant and anti-inflammatory food-derived compounds 3. Design of functional foods by 3D printing 4. New functional foods: Marketing, consumer awareness and regulatory aspects 5. Ensuring the future of functional foods

PART 2. ANTIOXIDANT AND ANTI-INFLAMMATORY DIETARY COMPOUNDS 6. Polysaccharides as new functional ingredients 7. Omega-3 and -6 fatty acids in the spatial and temporal regulation of the inflammatory response 8. Bioactive peptides as modulators of inflammation and oxidative stress 9. Anti-inflammatory and antioxidant phenolic compounds 10. Terpenoids as inflammation and oxidative stress modulators 11. Anti-inflammatory and antioxidant micronutrients 12. Glucosinolates as regulators of inflammation

PART 3. NEW FOOD SOURCES OF ANTIOXIDANT AND ANTI-INFLAMMATORY COMPOUNDS 13. Micro and macroalgae as source of antioxidant and anti-inflammatory compounds 14. Findings on Whole-Grain Consumption and Biomarkers of Systemic Inflammation 15. Probiotics from research to market: the possibilities, risks and challenges 16. Insects as new source of anti-inflammatory and antioxidant compounds

PART 4. ADVANCES ON TECHNOLOGICAL APROACHES FOR THE PRODUCTION OF ANTIOXIDANT AND ANTI-INFLAMATORY INGREDIENTS 17. New delivery solutions for anti-inflammatory food ingredients 18. Advanced Extraction Techniques for retrieval of anti-inflammatory and antioxidant compounds from new plant sources 19. Biotechnological strategies to produce anti-inflammatory and antioxidant ingredients

PART 5. DIETARY ANTI-INFLAMMATORY AND ANTIOXIDANT COMPOUNDS: CLINICAL EVIDENCE IN DISEASE PREVENTION 20. Nutritional regulators of intestinal inflammation 21. Dietary pattern in relation to chemoprevention of neuroinflammatory disorders 22. Anti-inflammatory food compounds against cardiovascular diseases 23. Dietary chemopreventive compounds 24. Antioxidant and anti-inflammatory food compounds against metabolic disorders 25. Anti-Inflammatory effect of exercise mediated immune regulation