{"product_id":"current-advances-for-development-of-functional-foods-modulating-inflammation-and-oxidative-stress-paperback-9780128234822","title":"Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress (Paperback) 9780128234822","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eCurrent Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePresents advances in fundamental and applied research surrounding functional foods and dietary bioactive components, centering on oxidative stress and chronic inflammation\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eBlanca Hernandez-Ledesma (Edited by), Cristina Martinez-Villaluenga (Edited by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780128234822, Elsevier Science\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003ePaperback, published 6 December 2021\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e674 pages\u003cbr\u003e27.6 x 21.6 x 4.1 cm, 1.79 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003ci\u003eCurrent Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress\u003c\/i\u003e 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.\u003c\/p\u003e  \u003cp\u003eFinally, clinical research addressing nutritional needs in pathological subjects with inflammatory diseases are considered.\u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003cb\u003ePART 1. DEVELOPING NEW FUNCTIONAL FOODS: AN OVERVIEW\u003c\/b\u003e 1. Extraction and isolation of bioactive compounds from plants: A review on their pharmacological market value 2. Interplay between antioxidant and anti-inflammatory food-derived compounds 3. Design of functional foods by 3D printing 4. New functional foods: Marketing, consumer awareness and regulatory aspects  5. Ensuring the future of functional foods\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART 2. ANTIOXIDANT AND ANTI-INFLAMMATORY DIETARY COMPOUNDS\u003c\/b\u003e 6. Polysaccharides as new functional ingredients 7. Omega-3 and -6 fatty acids in the spatial and temporal regulation of the inflammatory response 8. Bioactive peptides as modulators of inflammation and oxidative stress 9. Anti-inflammatory and antioxidant phenolic compounds 10. Terpenoids as inflammation and oxidative stress modulators 11. Anti-inflammatory and antioxidant micronutrients 12. Glucosinolates as regulators of inflammation\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART 3. NEW FOOD SOURCES OF ANTIOXIDANT AND ANTI-INFLAMMATORY COMPOUNDS\u003c\/b\u003e 13. Micro and macroalgae as source of antioxidant and anti-inflammatory compounds 14. Findings on Whole-Grain Consumption and Biomarkers of Systemic Inflammation 15. Probiotics from research to market: the possibilities, risks and challenges  16. Insects as new source of anti-inflammatory and antioxidant compounds\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART 4. ADVANCES ON TECHNOLOGICAL APROACHES FOR THE PRODUCTION OF ANTIOXIDANT AND ANTI-INFLAMATORY INGREDIENTS\u003c\/b\u003e 17. New delivery solutions for anti-inflammatory food ingredients  18. Advanced Extraction Techniques for retrieval of anti-inflammatory and antioxidant compounds from new plant sources  19. Biotechnological strategies to produce anti-inflammatory and antioxidant ingredients\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART 5. DIETARY ANTI-INFLAMMATORY AND ANTIOXIDANT COMPOUNDS: CLINICAL EVIDENCE IN DISEASE PREVENTION\u003c\/b\u003e 20. Nutritional regulators of intestinal inflammation 21. Dietary pattern in relation to chemoprevention of neuroinflammatory disorders 22. Anti-inflammatory food compounds against cardiovascular diseases 23. Dietary chemopreventive compounds 24. Antioxidant and anti-inflammatory food compounds against metabolic disorders 25. Anti-Inflammatory effect of exercise mediated immune regulation\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Food \u0026amp; beverage technology [\u003ca title=\"See our other books on Food \u0026amp; beverage technology\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Food%20\u0026amp;%20beverage%20technology%20%5BTDCT%5D%22\"\u003eTDCT\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Academic Press","offers":[{"title":"Default Title","offer_id":46649003606296,"sku":"9780128234822","price":135.65,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/products\/9780128234822.jpg?v=1694095983","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/current-advances-for-development-of-functional-foods-modulating-inflammation-and-oxidative-stress-paperback-9780128234822","provider":"Freshly Printed Books","version":"1.0","type":"link"}