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