The Health Benefits of the Bioactive Compounds in Foods
Language: English Publication details: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021Description: 1 electronic resource (234 p.)ISBN:- books978-3-0365-1157-3
- 9783036511566
- 9783036511573
- Humanities
- Social interaction
- phytochemicals
- antioxidant
- antinausea
- antiobesity
- anticancer
- anti-inflammatory
- ‘Cara Cara’ juice
- storage
- hydrophilic and lipophilic antioxidant
- carotenoid
- flavonoid
- degradation
- dried distilled spent grain (DDSG)
- melanoidins
- content
- structure
- antioxidant activity
- ACE-inhibitory activity
- beverages
- brewing method
- antioxidant potential
- total polyphenols content
- mineral composition
- grape stem
- phenolic compounds
- central composite rotatable design
- sustainable food systems
- pressurized liquid extraction
- side streams valorisation
- curcumin
- milk proteins
- nanoparticles
- antimicrobial activities
- bioactive peptides
- hypertension
- functional food
- metabolic syndrome
- microbiota
- insulin sensitivity
- polyphenols
- grape pomace
- donkey milk (DM)
- donkey colostrum (DC)
- mammal’s milk
- cow’s milk protein allergy (CMPA)
- biologic activity
- immunosenescence
- health benefits
- cryoconcentration
- calafate juice
- storage time
- physicochemical properties
- bioactive compounds
- sensorial analysis
- apitherapy
- royal jelly
- propolis
- bee pollen
- sarcopenia
- dietary interventions
- muscle
- skeletal
- muscle wasting
- physical performance
- coronavirus disease 2019
- COVID-19
- body composition
- lean body mass
- insulin resistance
- mitochondrial dysfunction
- satellite stem cells
- polysaccharide purification
- anti-obesity
- proliferation
- PPARγ
- biological activities
- isolation
- analysis
- mechanism of action
- bioaccessibility
- intestinal absorption
- bioavailability
Open Access star Unrestricted online access
The development of new foods or nutraceuticals with health benefits is among today’s most important issues, which presents an opportune moment for the food and/or pharmaceutical industries. However, the launch of new products should be supported by strong scientific evidence on the health benefits attributable to the intake of these bioactive food ingredients. Studies focusing on changes during the storage conditions, digestion process, intestinal absorption rates, biological mechanisms of action, or bioactivity of their metabolites are also required to establish the real contribution of these compounds to the health status of today’s societies
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English