Functional foods : principles and technology /

Functional Foods: Principles and Technology, Second Edition covers the definition, history, and development trends of functional foods. Specifically, this updated edition discusses the chemistry of functional components and their physiological properties of functional foods, including antioxidants,...

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Bibliographic Details
Corporate Author:	ScienceDirect (Online service)
Other Authors:	Guo, Mingruo, 1960- (Editor)
Format:	eBook
Language:	English
Published:	Cambridge, MA, United States ; London, United Kingdom : Woodhead Publishing, an Imprint of Elsevier, [2025]
Edition:	Second edition.
Series:	Woodhead Publishing in food science, technology, and nutrition.
Subjects:	Functional foods. Food science. Food Technology Nutraceutiques. Science des aliments. Electronic books.
Online Access:	Connect to the full text of this electronic book

Table of Contents:

Intro
Functional Foods: Principles and Technology
Copyright
Contents
Contributors
Chapter 1: Introduction
1.1. Definition, history, and market
1.2. Awareness of functional foods
1.3. Evolution of health care and functional foods
1.4. Health claims approved by FDA
1.5. Human body system and functional foods
1.6. Syllabus
References
Chapter 2: Antioxidants and antioxidant-rich foods
2.1. Autoxidation
2.1.1. Mechanisms leading to autoxidation in food systems
2.1.2. Mechanisms leading to autoxidation in biological systems
2.1.3. Lipid oxidation
2.1.4. Mechanism of lipid oxidation in a food system
2.1.5. Initiation
2.1.6. Propagation
2.1.7. Termination
2.1.8. Mechanism of lipid oxidation in the biological system
2.1.9. Sources of free radicals
2.1.10. Antioxidants
2.1.11. Natural antioxidants
2.1.12. Chemical classification of food antioxidants
2.1.13. Classification of antioxidants based on their function
2.1.14. Classification of antioxidants based on the site of synthesis
2.2. Foods rich in antioxidants
2.2.1. Berries
2.3. Cranberries (Vaccinium macrocarpon)
2.3.1. Antioxidants in cranberries
2.3.2. Therapeutic effects of cranberry
2.3.2.1. Urinary tract infections
2.3.2.2. Mechanism of action of cranberries in UTIs
2.3.2.3. Oral cavity health
2.3.2.4. Other benefits
2.4. Grapes
2.4.1. Antioxidants in grapes
2.4.2. Therapeutic effects of grapes
2.5. Tomato
2.5.1. Antioxidants in tomato
2.5.2. Therapeutic effects of tomatoes
2.5.3. The mechanisms accounting for health benefits of lycopene
2.6. Garlic
2.6.1. Antioxidants found in garlic
2.6.2. Therapeutic effects of garlic
2.6.3. Antimicrobial properties of garlic
2.6.4. Cardiovascualr benefits of garlic
2.6.5. Anticarcinogenic functions of garlic.
2.6.6. Other benefits
2.6.7. Mechanism of action of allicin on microbes
2.7. Tea
2.7.1. Antioxidants in tea
2.7.2. Therapeutic effects of consuming tea
2.8. Synthetic antioxidants
2.9. Mechanisms of action of antioxidants
2.10. Summary
References
Chapter 3: Dietary fiber and dietary fiber-rich foods
3.1. Introduction
3.2. Definition
3.3. Chemistry of dietary fiber
3.4. Physical properties of dietary fiber
3.5. Classification of dietary fiber
3.6. Classification based on solubility
3.7. Classification based on fermentability
3.8. Classification based on the way the monomeric units present
3.9. Analysis of dietary fiber
3.10. Method requirements
3.11. Applicable methods
3.12. Additional methods requirements
3.13. Dietary fiber metabolism in gastrointestinal tract
3.13.1. Physicochemical characteristics and physiological effects
3.13.2. Colonic fermentation and its consequences
3.14. Physiological functions of dietary fiber
3.14.1. Dietary fiber and cancer
3.14.2. Dietary fiber and carbohydrate metabolism
3.14.3. Glycemic index and glycemic load
3.14.4. Dietary fiber, lipid metabolism, and cardiovascular disease
3.14.5. Dietary fiber, mineral bioavailability, and bone health
3.14.6. Dietary fiber, nitrogen utilization, and bile acid metabolism
3.14.7. Dietary fiber, role in gut barrier function, and gastrointestinal disorders
3.15. Properties and physiological effects of selected nondigestible polysaccharides (NDP) and nondigestible oligosacchar ...
3.15.1. Resistant starch
3.15.2. Pectins
3.15.3. Guar gum
3.15.4. Gum arabic
3.15.5. Fructans
3.15.6. Galactooligosaccharides including HMOs
3.15.7. Lactulose
3.15.8. Other oligosaccharides
3.16. Properties of isolated fiber in food applications.
4.4.5. Probiotics for cancer patients
4.4.6. Mechanism of action
4.4.6.1. Alteration of the metabolic activities of intestinal microflora
4.4.6.2. Alteration of physicochemical conditions in the colon
4.4.6.3. Binding and degrading potential carcinogens
4.4.6.4. Quantitative and qualitative alterations in the intestinal microflora
4.4.6.5. Production of antitumorigenic or antimutagenic compounds
4.4.6.6. Enhancing the Hosts immune response
4.4.6.7. Effects on the physiology of the host
4.4.6.8. Fermentation of undigested food and the formation of metabolites
4.4.7. Probiotics for oral health
4.4.8. Possible mechanisms of action of probiotics in maintaining oral health
4.4.9. Installation of probiotics in the oral cavity
4.4.10. Effects of probiotics on blood cholesterol
4.4.11. Sources of probiotics
4.5. Synbiotics, paraprobiotics, and postbiotics
4.5.1. Beneficial effects of symbiotics on lipid metabolism
4.5.2. Examples of synbiotic foods
4.6. Summary
References
Chapter 5: Lipids and their impacts on health
5.1. Chemistry and nomenclature
5.2. Dietary sources
5.2.1. n-3 PUFA
5.2.2. Conjugated linoleic acid (CLA)
5.2.3. Trans fatty acids (TFA)
5.2.4. Metabolism
5.3. Health implication
5.3.1. Coronary heart diseases (CHDs)
5.3.2. Cancer
5.3.3. Obesity
5.3.4. CLA health implication
5.3.5. TFA health implication
5.3.6. Fish oil
5.3.7. Health beneficial effects of fish oil
5.4. Olive oil
5.4.1. Chemical composition
5.4.2. Olive oil extraction
5.4.3. Types of olive oil
5.4.3.1. Extra-virgin olive oil
5.4.3.2. Virgin olive oil
5.4.3.3. Standard virgin olive oil
5.4.3.4. Physical properties of olive oil
5.4.3.5. Use and storage of olive oil
5.4.3.6. Health and beneficial effects of olive oil
5.5. Phytosterols.
5.5.1. Sources of phytoserols
5.5.2. Health implication of phytosterol
5.6. Summary
References
Chapter 6: Selected nutritional supplements
6.1. Dietary supplement industry overview
6.2. Seven key functional ingredients
6.3. Coenzyme Q10
6.3.1. The origin of the name ``ubiquinone´´
6.3.1.1. Ubiquinone vs ubiquinol
6.3.2. Molecular structure and synthesis
6.3.3. Food sources of coenzyme Q10
6.3.4. Therapeutic effects
6.3.5. Absorption and utilization
6.3.5.1. Absorption of ubiquinone
6.3.5.2. Absorption of ubiquinol
6.4. Glutathione
6.4.1. Molecular structure and synthesis
6.4.2. Biological functions
6.4.3. Cellular GSH concentrations
6.4.4. Therapeutic effects
6.4.5. Absorption and utilization
6.5. Diindolylmethane
6.5.1. Molecular structure
6.5.2. Formation and metabolism of DIM
6.5.3. Food sources for DIM
6.5.4. Therapeutic effects
6.5.5. Absorption challenges
6.6. Cannabidiol (CBD)
6.6.1. Bioactive compounds produced by the Cannabis plant
6.6.2. Factors impacting chemical composition
6.6.3. Phytocannabinoids interaction with the endocannabinoid system
6.6.4. Bioavailability of phytocannabinoids
6.6.5. Formulation challenges and solutions
6.6.6. Regulatory landscape and safety considerations
6.6.7. Conclusions
6.7. Carnitine
6.7.1. General functions and uses
6.7.2. Endogenous biosynthesis of l-carnitine in the human body
6.7.3. Carnitine accumulation and elimination
6.7.4. The role and mode of action of l-carnitine in energy generation
6.7.5. Carnitine deficiency
6.7.6. Common usage-Claims and human applications
6.7.7. Recommended daily allowance and supplement dosages
6.7.8. Functional ingredients and supplement dosage
6.7.9. Side effects and contraindications
6.7.10. Food sources of carnitine.