Bioactive Components for Functional Foods

Texte du rabat

Bioactive Components for Functional Foods defines each chemical family of bioactives and collects many of the functional components described in foods and their implications on nutrition and health. It also discusses non-phytochemical components, such as probiotics, bioactive peptides and fatty acids and their relationship to health. Readers will learn about metabolism and bioavailability of bioactives, interactions with gut microbiota, interactions of probiotics as food ingredients with other food components, and more. They will also find the latest marketing and regulatory issues for functional foods while learning about future trends of micro and nanoencapsulation, delivery systems, and nutraceuticals.

Contenu

1. Functional foods: What are they?
   
   2. Why and how did functional foods arise?
   3. Phenoliccompounds
   4. Phytoestrogens (isoflavones, lignans, stilbenes)
   5. Carotenoids
   6. Fatty acids
      7.Phytosterols
   7. Dietary fiber
   8. Prebiotics, probiotics, symbiotic and postbiotics
   9. Bioactive peptides
   10. Organosulfur compounds (from Allium species, glucosinolates and others)
       12.Minerals and Vitamins (A, E, C, folates)
   11. Miscellaneous compounds (e.g., isoprenoids, algal compounds, taxans)
   12. Marketing and regulatory issues (for functional foods)
   13. Future trends (e.g., Micro and Nanoencapsulation, Delivery systems, and Nutraceuticals)