| Description |
1 online resource |
| Contents |
Bioactive compounds modulating inflammation and oxidative stress in some traditional functional foods and beverages / Ilkay Gok -- Health-promoting activities and bioavailability of bioactive compounds from functional foods / Sonia A. Socaci, Anca C. Farcas, Melinda Fogarasi et al. -- Development of functional foods by using 3D printing technologies : application to oxidative stress and inflammation-related affections / Ivana M. Cotabarren and Camila A. Palla -- The regulatory aspects of sunstantiating health benefits of foods containing antioxidants / Karin G.M. Lenssen and Alie de Boer -- Developing novel foods using multiple emulsions : insights with reference to bioaccessibility and bioavailability / Hafiz Ubaid ur Rahman, Sadia Aslam, Nauman Khalid et al. -- A new approach of functional pectin and pectic oligosaccharides : role as antioxidant and antiinflammatory compounds / Antonia Montilla, Nerea Munoz-Almagro and Mar Villamiel -- Fatty acids from natural resources in inflammatory gastrointestinal diseases with specific focus on inflammatory bowel disease / Marcin Talar, Aleksandra Tarasiuk, Jakub Fichna et al. -- Proteins, peptides, and protein hydrolysates as immunomodulatory and antioxidant agents for the formulation of functional foods / Andrea Araiza-Calahorra, Martin Mondor, Alan Javier Hernandez-Alvarez et al. -- Anti-inflammatory and antioxidant phenolic compounds / Sirima Puangpraphant, Edith-Oliva Cuevas-Rodríguez and Miguel Oseguera-Toledo -- Role of micronutrients zinc and selenium in inflammation and oxidative stress / Graziela Biude da Silva Duarte, Bruna Zavarize Reis and Marcelo Macedo Rogero |
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Glucosinolates and their bioactive metabolites as functional compounds modulating inflammation / Paula García-Ibañez, Oumaima Ben-Romdhane and Diego A. Moreno -- Microalgal bioactive components as antiinflammatory and antioxidant agents for health promotion / Javier Avila-Roman, Elena Talero, Virginia Motilva et al. -- Polysaccharides from macroalgae : chemical characterization, functional properties and biological activity / Tarcisio Vieira de Brito, Cynthia Maria Carvalho Pereira, Andre Luiz dos Reis Barbosa et al. -- Role of cereal bioactive compounds in the prevention of age-related diseases / Irene Tome-Sanchez, Elena Penas, Cristina Martinez-Villaluenga et al. -- Potential role of pulses in the development of functional foods modulating inflammation and oxidative stress / Helena Ferreira, Elisabete Pinto, Marta W. Vasconcelos et al. -- Probiotics and postbiotics : focus on metabolic syndrome / Paola Gauffin-Cano, Antonela Marquez, Roxana Medina et al. -- Potential of edible insects as a new source of bioactive compounds against metabolic syndrome / Joaquín Navarro del Hierro, Blanca Hernández-Ledesma and Diana Martin -- Advances in production and properties validation of multifunctional ingredients from Argentine food fruits to modulate oxidative stress and inflammation / Iris Catiana Zampini and Maria Ines Isla -- Bioactive compounds from Moringa oleifera as promising protectors of in vivo inflammation and oxidative stress processes / Jaime González-Romero, Eduardo Jesús Guerra-Hernández and Celia Rodríguez-Pérez -- Cruciferous vegetables : a mine of phytonutrients for functional and nutraceutical enrichment / Satish Kumar, Shweta Sharma, Revathi Boddu et al |
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Challenges in the extraction of antiinflammatory and antioxidant compounds from new plant sources / Beatriz Diaz-Reinoso and Herminia Dominguez -- Encapsulation technologies applied to bioactive phenolic compounds and probiotics with potential application on chronic inflammation / Miriam Ferrer-Sierra, Paloma Rodriguez-Lopez, Jesus Lozano-Sanchez et al. -- Fermentation and germination as a way to improve cereals antioxidant and antiinflammatory properties / Morena Gabriele and Laura Pucci -- Modulation of inflammation and oxidative stress in Helicobacter pylori infection by bioactive compounds from food components / Jose Manuel Silvan and Adolfo J. Martinez-Rodriguez -- Current evidence on the modulatory effects of food proteins and peptides in inflammation and gut microbiota / Samuel Fernandez-Tome, Lourdes Amigo, Bianca Hernandez-Ledesma et al. -- Immunonutritional agonists in the neuroimmune response in AGE-Ing / Jana Baranda, Juan Antonio Gimenez-Bastida, Jose Moises Laparra et al. -- Role of dietary spices in modulating inflammation and oxidatives tress / Ester S. Oh, Kristina S. Petersen, Connie J. Rogers et al. -- Functional foods, hormesis, and oxidative stress / Mohammad Alizadeh and Sevana Daneghian -- Cancer on fire : role of inflammation in prevention and treatment / Manoj K. Pandey, Max Von Suskil, Bharat B. Aggarwal et al. -- The effects of soya consumption on glycemic parameters of type 2 diabetes : potential for functional foods / Longli Zhou, Alan Javier Hernandez-Alvarez, Caroline Orfila et al |
| Summary |
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 |
| Notes |
Print version record |
| Subject |
Functional foods.
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Inflammation -- Prevention
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Oxidative stress -- Prevention
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Functional foods
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| Form |
Electronic book
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| Author |
Hernandez-Ledesma, Blanca
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Martinez-Villaluenga, Cristina
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| ISBN |
9780128225844 |
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012822584X |
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