Molecular Mechanisms of Functional Food de R Campos–Vega

Molecular Mechanisms of Functional Food

R Campos–Vega

Comprehensive resource for understanding state-of-the-art mechanisms behind food health effects

This book provides information on functional foods development and validation towards their market and industrial application. It covers the available information on developments, efficacy, and testing and safety while demonstrating the proven or potential effects of food on health and disease.

With contributions from foremost experts in the field, this book will bring readers up to speed on the state of the art in the mechanisms behind food health effects, from their physiological bases to their conception, current uses, and future developments. Sample topics covered by the authors include:

The molecular mechanisms of action of antioxidant fibers, prebiotics, ginger, and cinnamon
Saffron, a functional food with potential molecular effects
Pseudocereals, ancestral grains that can serve as source of bioactive compounds for functional foods
Molecular effects of future functional foods – psychobiotics, chronobiotics, hempseed, opuntia, common and carioca beans, coffee and cocoa by-products

Food industry professionals, government workers involved in projects related to food, and students in programs of study related to food can use this book as an up-to-date reference to fully understand the effects that many common and uncommon foods have on humans.

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Cuprins

Functional Food Bioactives 1. Mechanisms Polyphenolic Compounds as Inhibitors of Advanced Glycation End Products and their Relationship with Health, and Disease Dr Gabriela Alves Macedo, Brasil 2.Psychobiotics, A Special Type of Probiotics, and its Potential Molecular Mechanism to Ameliorate Stress and Anxiety Tana Hernaindez-Barrueta, USA 3. Molecular Mechanism of Chronobiotics as Functional Foods Dr Rocio Campos-Vega, Meixico Functional Food 4. Common Beans Bioactive Components and their Potential to Modulate Molecular Markers of Obesity and Type 2 Diabetes Dr Luis Mojica, Meixico 5. Benefits of Carioca Beans (Phaseolus Vulgaris): Molecular Mechanism to Human Health and Nutrition Dr Priscila Zaczuk Bassinello, Brazil 6. Molecular Effects of Bioactive Compounds from Semi Desert Plant and their Use as Potential Functional Food Ingredients Dr Marisol Cruz-Requena, Meixico 7. Opuntia Ficus-Indica and other Opuntia Species as a Source of Bioactives and their Molecular Mechanisms of Action to Promote Human Health Dr. Federica Blando, Italy 8. Molecular Mechanisms of Edible Macro- and Microalgae as Functional Foods or Sources of Nutraceuticals Dr Yvonne Yuan, Canada 9. Hempseed: A Functional Food Source and their Effects on Molecular Markers Dr B. Dave Oomah, Canada 10. Phytochemicals and Functional Properties of Coffee: Molecular Mechanisms of Action Dr Cristoibal Aguilar-Gonzailez, Meixico 11. Coffee Proteins: Functional Food Ingredients with Molecular Effects for a Sustainable Health Dr Dolores del Castillo Bilbao, Spain 12. Coffee, Ginger and Cinnamon: Molecular Mechanisms of Action on Human Health Dr Maria Elena Maldonado-Celis, Colombia 13. Chontaduro (Bactris gasipaes Kunth): A Sustainable Food Source of Healthy Bioactive Compounds Dr Ivain Luzardo, Meixico 14. Saffron: As a Functional Food with Potential Molecular Effects Dr Yousef Rasmi, Iran 15. Cocoa Shell as a Source of Novel Bioactive Ingredients for the Prevention of Cardiometabolic Diseases Dr Miguel Rebollo Hernanz, Spain 16. Pseudocereals: Ancestral Grains as a Source of Bioactive Compounds for Functional Foods and the Modulation of Molecular Markers Dr Alan J. Hernaindez-Ailvarez, England 17. Berries as Functional Foods: Molecular Mechanisms Promoting Human Health Dr Rajeev Bhat, Estonia