Bioactive Food Components Activity in Mechanistic Approach

Presents a modern view of the mechanistic features of bioactive compounds and functional foods and their role in health and disease

Cinthia Bau Betim Cazarin (Edited by), Juliano Lemos Bicas (Edited by), Glaucia Maria Pastore (Edited by), Mario Roberto Marostica Junior (Edited by)

9780128235690

Paperback, published 18 November 2021

256 pages
27.6 x 21.5 x 1.7 cm, 0.72 kg

Bioactive Food Components Activity in Mechanistic Approach presents the role of functional foods and bioactive compounds in inflammation. This book focuses on bioactive compounds, including phenolics, prebiotics, carotenoids, tocopherols, bioactive peptides, probiotics, polyunsaturated and monounsaturated fatty acids, and describes their actions in several diseases, mainly obesity and co-morbidities, inflammatory bowel disease, cognitive decline and cancer, and aging. Intended for food, nutrition, and nutraceutical researchers, as well as those studying related fields, the book offers a mechanistic approach that is currently lacking in the market.

1. Introduction 2. Main molecular mechanisms for noncommunicable diseases 3. Phenolic compounds 4. Prebiotics and probiotics 5. Carotenoids 6. Tocopherols 7. Bioactive peptides 8. Polyunsaturated and monounsaturated fatty acids 9. Sulfur compounds 10. Phytosterols 

Subject Areas: Food & beverage technology [TDCT]