Overview

Looking for a book to answer the why, what, and how related to functional foods and nutraceuticals? As the demand for health promotion through foods increases, functional foods and nutraceuticals have seen rapid development both in industry and academia. This book provides teaching and learning materials on functional foods and nutraceuticals for health promotion and mitigation of risk factors of chronic diseases. Global diseases like chronic inflammation, cardiovascular diseases, type II diabetes, cancers and neurodegenerative diseases are covered, along with ageing and obesity. Written by a team with vast accumulated knowledge, the book covers general principles of functional foods, specific topics on bioactive factors and health promotion and methodology in nutraceutical and functional food research. All topics are backed up by case studies and well-designed problem sets. This textbook fills a gap in the literature for courses aimed at senior undergraduate and graduate students. Each chapter provides opportunities for self-learning and stimulates critical thinking. It will also serve as a reference for more experienced practitioners new to this area. This book answers your questions and more, providing a must-have textbook.

Full Product Details

Author:   Dejian Huang (National University of Singapore, Singapore) ,  Liangli (Lucy) Yu (University of Maryland, USA)
Publisher:   Royal Society of Chemistry
Imprint:   Royal Society of Chemistry
Dimensions:   Width: 15.60cm , Height: 2.30cm , Length: 23.40cm
Weight:   0.729kg
ISBN:  

9781839162831

ISBN 10:   183916283
Pages:   382
Publication Date:   02 May 2025
Audience:   College/higher education ,  Professional and scholarly ,  Tertiary & Higher Education ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   Available To Order  
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Table of Contents

Functional Foods for Health: Evidence and Insights An Overview of the Typical Uses and Mechanisms of Action of Bioactive Compounds in Food Dietary Antioxidants Food Bioactive Constituents with Anti-inflammation Activity Absorption, Distribution, Metabolism, and Excretion (ADME) of Food Bioactive Constituents Gut Microbiota and Their Roles in Nutraceuticals and Functional Foods Bioactive Fatty Acids Dietary Polyphenolics (Case Study: Flavan-3-ols and Resveratrol) Bioactive Organosulfides: Dietary Sources and Health Benefits Terpenoids (Case Study: Ginsenosides) Digestive Enzyme Inhibitors for weight management: Resin Glycoside/lipase Inhibitor, Flavones Oligomers/alpha-amylase Inhibitor Non-digestible Polysaccharides Bioactive Peptides Advanced Research Methodology for Nutraceuticals (High Throughput Screening Assays for Discovering Bioactive Constituents in Functional Foods and Artificial Intelligence) Delivery Systems to Enhance Bioaccessibility and Bioavailability of Bioactive Factors General Considerations in Rationale Design of Functional Foods

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