Improving health and nutrition through bioactive compounds : benefits and applications /

Improving Health and Nutrition through Bioactive Compounds: Benefits and Applications presents bioactive compounds and functional foods as a therapeutic approach to disease and overall health and well-being. It covers various bioactive compounds, including peptides, phenols, and flavonoids as foods...

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Bibliographic Details
Corporate Author:	ScienceDirect (Online service)
Other Authors:	Segura-Campos, Maira Rubi (Editor)
Format:	eBook
Language:	English
Published:	Cambridge, MA : Woodhead Publishing, [2025]
Series:	Woodhead Publishing in food science, technology, and nutrition.
Subjects:	Bioactive compounds. Functional foods. Composés bioactifs. Nutraceutiques. Electronic books.
Online Access:	Connect to the full text of this electronic book

Table of Contents:

Front Cover
Improving Health and Nutrition through Bioactive Compounds
Copyright Page
Contents
List of contributors
1 Essential oils: old data, new applications, and direct profiling methods
1.1 Essential oils
1.1.1 History and old data essential oils
1.1.2 Expansion and trade of essential oils from the new world
1.1.3 New applications of essential oils
1.1.4 Agriculture and livestock farming
1.1.4.1 Essential oils biopesticides
1.1.4.2 Nematicides and anthelmintic activity
1.1.4.3 Herbicides
1.1.4.4 Antibacterial and antifungal agents
1.1.5 Cosmetic, perfumery, and toiletries
1.1.6 Medicine, pharmacology, and aromatherapy
1.1.7 Conservation of cultural heritage
1.2 Characterization of essential oils by direct DART-Ms and FTIR-ATR method
References
Further reading
2 Personalized nutrition: fruit and vegetables consumption in obesity prevention
2.1 Introduction
2.2 Methodology
2.3 Results and discussion
2.3.1 Influence of genetic variants on the response to flavonoids in obesity
2.3.2 Influence of genetic variants on the response to plant sterols in obesity
2.3.3 Influence of genetic variants on the response to plant extracts in obesity
2.3.4 Influence of genetic variants on the response to other compounds in obesity
2.4 Conclusions
References
3 Citrus flavonoid-based delivery systems as functional food ingredients
3.1 Introduction
3.2 Citrus flavonoids
3.2.1 Health importance of citrus flavonoids
3.3 Emerging extraction methods and characterization of citrus flavonoids
3.3.1 Principal emerging and environmentally friendly extraction techniques
3.3.1.1 Accelerated solvent extraction, microwave-assisted extraction, ultrasonic-assisted extraction, supercritical fluid.
3.3.2 Characterization techniques: chromatographic, spectroscopic, and spectrometric techniques
3.4 Citrus flavonoids in cancer
3.4.1 Flavonoids exclusive in citrus plants
3.5 Biopolymers as encapsulants
3.5.1 Synthetic polymers
3.5.2 Inorganic polymers
3.5.3 Natural polymers
3.5.3.1 Nanoparticles
3.5.3.2 Biopolymer gels
3.5.3.3 Spray drying
3.6 Citrus flavonoid-based delivery systems into functional foods
3.7 Future trends and opportunities of citrus flavonoid-based delivery systems
3.8 Conclusion
Acknowledgments
References
4 Phycocyanin a nutraceutical with antioxidant activity
4.1 Introduction
4.2 Phycocyanin overview
4.3 Phycocyanin uses in the food industry
4.4 Toxicology
4.5 Nutraceutical activity
4.5.1 Antioxidant
4.5.2 Antiinflammatory
4.5.3 Cancer
4.5.4 Kidney damage
4.5.5 Liver damage
4.5.6 Neurological damage
4.5.7 Antiviral
4.5.8 Ears and eyes
4.5.9 Tissue repair
4.5.10 Clinical trials
References
5 Phaseolus vulgaris as a source of peptides and biofunctional compounds
5.1 Introduction
5.2 Chemical composition
5.2.1 Nutritional
5.2.2 Carbohydrates
5.2.3 Proteins
5.2.4 Lipids
5.2.5 Vitamins and minerals
5.3 Bioactive compounds
5.3.1 Phaseolus vulgaris peptides
5.3.2 Phenolic compounds (Tannins)
5.3.3 Phytic acid
5.3.4 Saponins
5.3.5 Trypsin inhibitors
5.4 The therapeutic role of common bean bioactive compounds
5.4.1 Antioxidant
5.4.2 Anticancer
5.4.3 Anti-inflammatory
5.4.4 Other biological activities
5.5 Food industry application of Phaseolus compounds
5.6 Conclusions
References
6 Chickpea proteins: purification, identification methods, and implications in health
6.1 Introduction
6.2 Nutritional composition.
6.3 Purification and identification techniques of chickpea proteins
6.4 Health implications of chickpea proteins
6.5 Conclusions
References
7 Bioactive peptides as food preservatives: sources, extraction, and applications
7.1 What are bioactive peptides?
7.2 Bacteriocins-their history, characteristics, and overall purpose
7.3 Classification by origin
7.4 Mechanism of action
7.5 Industrial obtention
7.6 Applications in the food industry
7.7 Application in different industries
7.8 Dairy products
7.9 Meat products
7.10 Fruit and vegetables
7.11 Beverages
7.12 Liquor and beer industry
7.13 Advantages and disadvantages of the use of bacteriocins in foods
7.14 Legal status
7.15 Conclusions
References
8 Application of traditional Mexican medicine in Covid-19 outpatients
8.1 Introduction
8.2 Methodology
8.2.1 Results
8.3 Discussion
8.3.1 Leaves-herbs
8.3.1.1 Mint (Mentha aquatica)
8.3.1.2 Peppermint (Mentha spicata L.)
8.3.1.3 Eucalyptus (Eucalyptus globulus Labill)
8.3.1.4 Vaporub plant or mint leaf (Plectranthus coleoides c.v. mint leaf)
8.3.1.5 Bay leaf (Laurus nobilis L.)
8.3.1.6 Lemon tea leaf or lemon grass tea (Cymbopogon citratus [DC] Stapf)
8.3.1.7 Ear-leaf or sacred pepper leaf or holy grass (Piper auritum Kunth)
8.3.1.8 Rosemary (Rosmarinus officinalis L)
8.3.1.9 Salvia (Salvia officinalis)
8.3.1.10 Chamomile (Chamaemelum nobilel)
8.3.1.11 Rude or Rue (Ruda graveolens)
8.3.1.12 "Dog grass" plant (Calea zacatechichi Schltdl.)
8.3.1.13 St. John's wort (Hypericum perforatum)
8.3.1.14 Fennel (Foeniculum vulgare)
8.3.1.15 Valerian (Valeriana officinalis L.)
8.3.1.16 Epazote (Dysphania ambrosioides)
8.3.1.17 Dandelion (Taraxacum officinale F. H. Wigg.)
8.3.1.18 Linden (Tilia platyphyllos Scop.)
8.3.2 Fruits.
8.3.2.1 Lemon (Citrus × latifolia
Citrus × aurantifolia)
8.3.2.2 Guava (Psidium guajava L.)
8.3.2.3 Pepper (Pimenta dioicia L)
8.3.2.4 Pineapple (Ananas comosus L. Merr.)
8.3.2.5 Purple onion (Allium cepa)
8.3.2.6 Garlic (Allium sativum L.)
8.3.2.7 Clove (Syzygium aromaticum L.)
8.3.2.8 Olive oil (Olea europaea L. oil)
8.3.3 Roots, barks, and seeds
8.3.3.1 Ginger (Zingiber officinale Roscoe)
8.3.3.2 Cinnamon (Cinnamomum zeylanicum Blume)
8.3.3.3 Moringa (Moringa oleifera)
8.3.3.4 Turmeric (Curcuma longa L.)
8.4 Conclusion
References
9 The bioavailability of phytochemicals and its relation with health benefits on metabolic syndrome
9.1 Introduction
9.2 Bioavailability of phytochemicals
9.2.1 Digestibility
9.2.2 Bioaccessibility
9.2.3 Food matrix role in bioaccessibility
9.2.4 Bioavailability
9.2.5 Bioactivity
9.3 The human digestion
9.4 The human microbiota
9.4.1 The human metabolism of phytochemicals
9.5 In vitro bioaccessibility and bioavailability of phytochemicals
9.5.1 Hydrophilic phytochemicals
9.5.2 Lipophilic phytochemicals
9.6 Phytochemicals bioactivity on metabolic syndrome
9.6.1 Metabolic syndrome etiology
9.6.2 Phytochemical action on metabolic syndromes
9.7 In vivo bioavailability of phytochemicals and metabolic syndrome
9.7.1 Human clinical studies
9.7.2 The role of microbiota
9.7.3 The relation of bioavailability and bioactivity of phytochemicals on metabolic syndrome
9.8 AI disclosure
References
10 Microencapsulation as an effective technology for the incorporation of chia oil in processed food
10.1 Introduction
10.2 Chia oil extraction and characterization
10.3 Chia oil microencapsulation by spray drying
10.3.1 Microencapsulation of omega-3-rich oils in the food industry.
10.3.2 Advantages of the microencapsulation of omega-3-rich oils
10.3.3 Available wall materials
10.3.4 An overview of microencapsulation by spray drying
10.3.5 Feed properties
10.3.6 Process variables and their influence on the encapsulation efficiency
10.3.7 Chia oil microencapsulation by spray drying
10.4 Incorporation of microencapsulated chia oil in processed foods
10.4.1 Bread
10.4.2 Dry pasta
10.5 Conclusions
References
11 Edible flowers as a source of bioactive compounds
11.1 Introduction
11.2 Methodology
11.3 Bioactive compounds found in edible flowers
11.4 Phenolic compounds
11.5 Carotenoids, betalains, and alkaloids
11.6 Nutritional composition of edible flowers
11.7 Health benefits of edible flowers
11.8 Culinary applications of edible flowers
11.9 Safety considerations and precautions of edible flowers
11.10 Conclusion
Acknowledgment
References
12 Phenolic compounds, cytotoxic activity and classification of tropical fruits from Southeast Mexico
12.1 Introduction
12.2 Materials and methods
12.2.1 Tropical fruits
12.2.2 Total soluble phenols and total flavonoids
12.2.3 Total anthocyanins
12.2.4 Total carotenoids
12.2.5 Vitamin C
12.2.6 Antioxidant capacity
12.2.7 Phenolic compounds
12.2.8 Cytotoxicity
12.2.9 Statistical analysis
12.3 Results and discussion
12.3.1 Fruit phenolic compounds composition
12.3.2 Fruit classification by multivariate statistical analysis
12.3.3 Cytotoxic activity
12.4 Conclusions
Acknowledgments
References
13 Spinochromes: bioactive compounds from sea urchin with health benefits
13.1 Spinochromes: natural antioxidant pigments from sea urchins
13.2 Biological activity
13.2.1 Oxidative stress is a serious problem
13.2.2 Cell defenses against free radicals.