Anthocyanins As Food Factor: Recent Progress In Studies On Bioavailability And Health Promotion Effects - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Anthocyanins As Food Factor: Recent Progress In Studies On Bioavailability And Health Promotion Effects write by Tetsuya Konishi. This book was released on 2008-01-01. Anthocyanins As Food Factor: Recent Progress In Studies On Bioavailability And Health Promotion Effects available in PDF, EPUB and Kindle. Recently, the role of diet in disease prevention and health promotion in human has been extensively discussed and thus the physiological functions of micoronutorients in diet attract much attention. Flavonoids, a family of polypnenols, are the major health beneficial ingredients we intake from the daily diet and especially the chemoprevention and cardiovascular disease prevention effects are implicated in flavonoid function. Anthocyanins, the flavonoid family, are the watersoluble pigment widely distributed in plants and contributing also to the colors of fruits and vegetables. The health beneficial effects of anthocyanins rich fruits such as berries have been recognized in people in early time, for example, night vision improvement, indicating anthocyanins are the active ingredient. However, precise scientific studies were not prompted because of their unstable nature at physiological pH and limited supply of authentic samples. As the critical roles of free radical and reactive oxygen species become apparent in disease and aging, the high antioxidant potential of anthocyanins has mainly been discussed in relation to their disease preventive functions especially towards cancer and cardiovascular diseases. Proposition of French Paradox might be another factor contributed to the vast of anthocyanin research. Many research are recently addressed to lifestyle and age related disorders such as obesity, hypoglycemia, hypocholestrolemia, and degenerative brain disorders. In addition, recent development in analytical methodology and techniques prompted studies on metabolism and bioavailability of anthocyanins both in experimental animals and human since these information are essential for the further understanding of the mechanism of functions. In this review book, unique properties of anthocyanins including acylated anthocyanins are discussed first from the view of their structure and stability, and then the bioavailability and metabolism studies are reviewed. In the following chapters, the recent research developments in anthocyanin functions are reviewed including antioxidant properties, vision improvement, anti-obesity function, cancer and anti-cardiovascular disease preventions, and degenerated brain function. We are grateful to these authors of different chapters for their timely contributions that made publications of this book possible. We hope this book will help readers to overview the significant role of anthocyanins as micronutrients functioning in disease prevention and health promotion.
Biotechnology in Functional Foods and Nutraceuticals
Biotechnology in Functional Foods and Nutraceuticals - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Biotechnology in Functional Foods and Nutraceuticals write by Debasis Bagchi. This book was released on 2010-04-21. Biotechnology in Functional Foods and Nutraceuticals available in PDF, EPUB and Kindle. Modern food biotechnology is now a billion-dollar industry, producing functional foods and nutraceuticals that offer a whole host of increased health benefits, including prevention against illness, and chronic and degenerative conditions. Written by a team of top-tier researchers and scientists from around the world, Biotechnology in Functional Foo
Bioactive Molecules in Food
Bioactive Molecules in Food - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Bioactive Molecules in Food write by Jean-Michel Mérillon. This book was released on 2019-01-25. Bioactive Molecules in Food available in PDF, EPUB and Kindle. This reference work provides comprehensive information about the bioactive molecules presented in our daily food and their effect on the physical and mental state of our body. Although the concept of functional food is new, the consumption of selected food to attain a specific effect existed already in ancient civilizations, namely of China and India. Consumers are now more attentive to food quality, safety and health benefits, and the food industry is led to develop processed- and packaged-food, particularly in terms of calories, quality, nutritional value and bioactive molecules. This book covers the entire range of bioactive molecules presented in daily food, such as carbohydrates, proteins, lipids, isoflavonoids, carotenoids, vitamin C, polyphenols, bioactive molecules presented in wine, beer and cider. Concepts like French paradox, Mediterranean diet, healthy diet of eating fruits and vegetables, vegan and vegetarian diet, functional foods are described with suitable case studies. Readers will also discover a very timely compilation of methods for bioactive molecules analysis. Written by highly renowned scientists of the field, this reference work appeals to a wide readership, from graduate students, scholars, researchers in the field of botany, agriculture, pharmacy, biotechnology and food industry to those involved in manufacturing, processing and marketing of value-added food products.
Anthocyanins
Anthocyanins - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Anthocyanins write by Bin Li. This book was released on 2023-01-05. Anthocyanins available in PDF, EPUB and Kindle. This book summarizes the current knowledge of anthocyanins, provides systematic information for future exploration of anthocyanin applications. It focuses on several aspects regarding the studying progression in the field of anthocyanins. The first section of the book provides a brief introduction to the scope and progress on anthocyanins, which is followed by the second section that describes the natural sources, structure, extraction approaches, bioavailability, and current stabilizing approach of anthocyanins. Then in the third part, the book focuses on the industrial processing of anthocyanins in foods by discussing the impact of food processing on anthocyanin structure and composition as well as classical processing techniques on anthocyanin-containing foods, including high-pressure, encapsulation, microwave, and combined application of the above techniques. In the last section of the book, the authors explore the currently most popular application of anthocyanins in improving human health, such as the effect of anthocyanin on vision, metabolism, neural system, cardiovascular system, and cancers. The book will facilitate readers’ understanding of the progress of anthocyanin studies. And it will benefit researchers and graduate students in the fields of natural products, functional food, and nutrition, etc.
Handbook of Food Bioactive Ingredients
Handbook of Food Bioactive Ingredients - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Handbook of Food Bioactive Ingredients write by Seid Mahdi Jafari. This book was released on 2023-10-15. Handbook of Food Bioactive Ingredients available in PDF, EPUB and Kindle. Bioactive ingredients, including both bioactive compounds and bioactive live organisms, are present in small amounts in natural sources such as fruits and vegetables. These ingredients have been continuously investigated during the last few decades and the epidemiological data suggest that their intake is associated with significant decreased risk of various disorders and chronic diseases owing to their anti-oxidant, anti-bacterial and anti-inflammatory qualities. Some of these natural ingredients such as catechins, curcumin, resveratrol, oleuropein, quercetin, rutin, hesperidin, sulforaphane, ellagic acid, and anthocyanins, have been studied as factors with possible direct or indirect effect on specific molecular pathways which are playing vital roles in the association with the pathophysiology of the chronic diseases such as cancer. In light of this, natural foods and food-derived products rich in bioactives have received recent growing attention. It has been reported that frequent consumption of fruits, vegetables, and their associated natural products have many health-promoting benefits that protect against degenerative illnesses including heart disease, arthritis, cancer, immune system decline, brain dysfunction, inflammation and cataracts. Functional foods and medicinal supplements containing encapsulated bioactive materials will be the future of new emerging products in the food and pharma industries. Such products present therapeutical and medicinal properties that can prevent and/or cure specific chronic diseases and disorders. Handbook Of Bioactive Ingredients provides a systematic overview of different food bioactive ingredients describing their chemistry, structure, functionality, safety/toxicity, oral delivery and their applications in functional foods. Detailed chapters will describe various bioactive ingredients including polyphenolic compounds such as phenolic acids, flavonoids and anthocyanins, carotenoids, sterols such as non-oxygenated carotenoids, xanthophylls and phytosterols, bioactive peptides such as marine bioactive peptides, animal bioactive peptides, plant bioactive peptides, microbial bioactive peptides, essential fatty acids like fish and marine oils and plant oils, live organisms like probiotics and yeasts, essential oils and oleoresins like monoterpens, sequiterpens and oleoresins, vitamins and minerals including liposoluble vitamins, hydrosoluble vitamins and trace minerals), and other bioactive compounds including prebiotics, oligosaccharides, dietary fibers and beta-glucan. This book is the first comprehensive collection of scientific evidence form published literature on natural bioactive ingredients.
