Handbook of Nutraceuticals and Functional Foods [3° ed.] 1498703720, 9781498703727
The field of functional foods along with their bioactive food components has grown tremendously over the past decades. O
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English Pages 350 [351] Year 2019
![Handbook of Nutraceuticals and Functional Foods [3° ed.]
1498703720, 9781498703727](https://dokumen.pub/img/200x200/handbook-of-nutraceuticals-and-functional-foods-3nbsped-1498703720-9781498703727.jpg)
Table of contents :
Cover
Half Title
Title Page
Copyright Page
Dedication
Contents
Preface
Editors
Contributors
Unit I: Overview of Nutraceuticals and Functional Foods
Chapter 1: Nutraceuticals and Functional Foods
1.1 Introduction
1.2 Defining Nutraceuticals and Functional Foods
1.3 Classifying Nutraceutical Factors
1.4 Food and Nonfood Sources of Nutraceutical Factors
1.5 Nutraceutical Factors in Specific Foods
1.6 Mechanism of Action
1.7 Classifying Nutraceutical Factors Based on Chemical Nature
1.7.1 Isoprenoid Derivatives (Terpenoids)
1.7.2 Phenolic Compounds
1.7.3 Carbohydrates and Derivatives
1.7.4 Fatty Acids and Structural Lipids
1.7.5 Amino Acid–Based
1.7.6 Microbes (Probiotics)
1.7.7 Minerals
References
Chapter 2: Regulation of Nutraceuticals and Functional Foods
2.1 Introduction
2.2 Food & Drug Administration, Food, vs Dietary Supplements
2.2.1 History of the Food & Drug Administration and Dietary Supplements
2.2.2 Dietary Supplement Health and Education Act
2.3 Nutrition Product Labeling
2.3.1 Nutritional Labeling and Education Act
2.3.2 Marketing Claims
2.3.3 Structure Function and Benefit Claims
2.4 Manufacturing and Ingredients
2.4.1 Good Manufacturing Practices
2.4.2 New Dietary Ingredients
2.4.3 Intellectual Property and Patents and Novel Ingredients
2.4.4 Product Testing Programs
2.5 Product Safety
2.5.1 Adverse Event Reporting
2.5.2 Adulterated Supplements
2.5.3 A Safer Industry Ahead
References
Unit II: Plant-Derived Nutraceuticals
Chapter 3: Lycopene: Food Sources, Properties, and Effects on Human Health
3.1 Compound Category and Molecular Characteristics
3.2 Dietary Sources of Lycopene
3.3 Effects of Food Processing on Lycopene Content and Profile
3.4 Bioavailability, Biological Distribution, and Metabolism of Lycopene
3.4.1 Bioavailability
3.4.2 Factors Affecting Bioavailability of Lycopene
3.4.3 Biological Distribution of Lycopene
3.4.4 Mammalian Lycopene Metabolism
3.5 Lycopene and Chronic Diseases
3.5.1 Cancer
3.5.2 Heart Disease
3.5.3 Inflammation
3.5.4 Skin and UV-Induced Sun Sensitivity
3.6 Conclusions
Acknowledgments
References
Chapter 4: Lutein in Neural Health and Disease
4.1 Introduction
4.2 Chemistry
4.3 Dietary Sources and Bioavailability
4.4 Safety of Lutein
4.4.1 United States
4.4.2 Europe
4.4.3 Australia and New Zealand
4.4.4 Joint Food and Agriculture Organization/World Health Organization Expert Committee on Food Additives
4.5 Absorption and Digestion of Lutein
4.6 Biology and Bioaccumulation
4.6.1 Lutein in Eye Health
4.6.2 Lutein and Eye Development
4.6.3 Lutein and the Brain
4.6.4 Lutein in Neural Cell Membranes
4.6.5 Other Roles
4.7 Lutein across the Lifespan in Relationship to Health and Disease
4.7.1 Lutein in Infancy and Childhood
4.7.2 Lutein and Visual or Cognitive Health of Infants and Children
4.7.3 Lutein in Adulthood
4.7.4 Lutein and Visual Performance
4.7.5 Lutein and Alzheimer’s Disease
4.7.6 Age-Related Macular Degeneration
4.7.7 Cataract
4.8 Summary
References
Chapter 5: Garlic: Chemistry, Function, and Implications for Health and Disease
5.1 Introduction
5.2 Garlic Composition and Chemistry
5.3 Implications in Health
5.4 Antimicrobial Activity
5.5 Cancer
5.5.1 Nitrosamine and Heterocyclic Amine Formation
5.5.2 Carcinogen Activity Modulation
5.5.3 Cell Cycle Arrest/Apoptosis
5.5.4 DNA Repair
5.5.5 Epigenetic Modulation
5.5.6 Redox and Antioxidant Capacity
5.5.7 Immunocompetence/Immunonutrition
5.5.8 COX/LOX Pathways
5.5.9 Diet as a Modifier
5.6 Cardiovascular Disease
5.6.1 Cholesterol and Lipoproteins
5.6.2 Blood Pressure
5.6.3 Plaque and Platelet Aggregation
5.7 Summary and Conclusions
Acknowledgments
References
Chapter 6: The Role of Tocopherols in Health
6.1 Introduction
6.2 History
6.3 Functions
6.3.1 Antioxidant
6.3.2 Non-Antioxidant
6.3.2.1 ɑ-Tocopherol
6.3.2.2 γ-Tocopherol
6.4 Dietary Sources
6.4.1 Food
6.4.2 Dietary Supplements
6.5 Human Requirements and Dietary Intake
6.6 Bioavailability
6.6.1 Digestion and Absorption
6.6.2 Hepatic Secretion
6.6.3 Hepatic Metabolism
6.7 Deficiency
6.8 Toxicity
6.9 ɑ- and γ-Tocopherol Interactions with Vitamin C
6.10 Role in Chronic Disease Prevention
6.10.1 Cardiovascular Disease
6.10.2 Alzheimer’s Disease
6.10.3 Cancer
6.10.3.1 Lung and Prostate Cancers
6.10.3.2 Colon Cancer
6.11 Conclusions
Acknowledgments
References
Chapter 7: Health Benefits of Green Tea
7.1 Introduction
7.2 History of Green Tea
7.3 Processing and Composition
7.3.1 Green Tea Processing
7.3.2 Catechin Structure and Composition
7.3.3 Flavonoids, Caffeine, and Nutrients
7.4 Green Tea Catechin Bioavailability
7.4.1 Catechin Absorption
7.4.2 Catechin Metabolism
7.4.3 Microbial Metabolism
7.5 Safety and Toxicity
7.6 Bioactivity of Catechins
7.7 Benefits of Green Tea for Chronic Disease Prevention
7.7.1 Obesity
7.7.2 Diabetes
7.7.3 Nonalcoholic Fatty Liver Disease
7.7.4 Cardiovascular Disease
7.7.5 Cancer
7.7.5.1 Prostate Cancer
7.7.5.2 Breast Cancer
7.7.5.3 Hepatocellular Carcinoma
7.7.5.4 Other Cancers
7.8 Conclusion
References
Chapter 8: Scientific, Legal, and Regulatory Considerations for Cannabidiol
8.1 Introduction
8.2 Potential for Nutraceutical Benefit of Cannabidiol
8.3 Analytical Methods for Hemp and Cannabidiol
8.4 The Farm Bill
8.5 The Food and Drug Administration and the Food, Drug, and Cosmetic Act
8.6 Federal Legislation on the Horizon
8.7 The Future of Cannabidiol
References
Chapter 9: Coffee as a Functional Beverage
9.1 Introduction
9.2 Introduction to Coffee and Caffeine
9.3 Doses of Caffeine
9.4 Coffee and Caffeine in Weight Loss and Energy Expenditure
9.5 Effects of Coffee (Caffeine) in the Brain and Body
9.6 Exercise Performance with Coffee and Caffeine Consumption
9.7 Caffeine Consumption Timing for Performance
9.8 Health-Related Issues in Coffee Consumption
9.8.1 Blood Pressure
9.8.2 Cardiovascular Disease
9.8.3 Diabetes
9.8.4 Cancer
9.9 Conclusion and Closing Remarks
References
Chapter 10: Dietary Fiber and Coronary Heart Disease
10.1 Dietary Fiber Definition and Classification
10.1.1 Fiber Consumption and Recommendation
10.1.2 Description of Common Dietary Fibers
10.2 Physical and Physiological Properties of Fiber
10.3 Relationship between Cholesterol Levels and Coronary Heart Disease
10.3.1 Role of Fiber in Reducing Serum Cholesterol
10.3.2 Mechanisms for Lowering of Serum Cholesterol by Fiber
10.3.3 Other Relevant Considerations for Fiber and Coronary Heart Disease Risk
10.3.4 Fiber as Adjunct Therapy to Statin Medication
10.4 Health Claims Associated With Fiber and Coronary Heart Disease
References
Chapter 11: Anthocyanins and Their Health Benefits
11.1 Introduction
11.2 Classification
11.2.1 Nutrient Category
11.2.2 Molecular Characteristics
11.3 Structure-Activity Relationships of Anthocyanins
11.3.1 Degree and Pattern of B-Ring Hydroxylation
11.3.2 Degree of Glycosylation or Acylation
11.4 Sources of Anthocyanins
11.5 Biological Aspects
11.5.1 Digestion/Absorption
11.5.2 Metabolism, Distribution, and Storage
11.5.3 Excretion
11.5.4 Toxicity Potential
11.6 Functional Applications
11.6.1 Health Promotion
11.6.2 Disease Prevention and Application
11.6.2.1 Obesity
11.6.2.2 Cancer
11.6.2.3 Cardiovascular Disease
11.6.3 Physical Performance Aspects
11.7 Frontiers in Research
11.7.1 Anthocyanins–Gut Microbiota Interactions
11.7.2 Colon Cancer Stem Cell Apoptosis
References
Chapter 12: Olive Oil and Health Benefits
12.1 Introduction
12.2 Nutritional Components of Olives
12.3 Olive Oil
12.4 Coronary Heart Disease
12.4.1 Fatty Acids in the Mediterranean Diet
12.4.2 Other Olive Constituents and Their Effects
12.4.3 Olives as Sources of Antioxidants
12.4.4 Olive Oil and Inflammation
12.4.5 Hypertension and Olive Oil Consumption
12.5 Cancer
12.5.1 Breast Cancer and Olive Oil
12.5.2 Prostate Cancer and Olive Oil
12.5.3 Other Cancers and Olive Oil
12.5.4 Summary and Future Need for Cancer Research and Olive Oil
12.6 Other Disease Conditions and Olive Oil
12.7 Reviews and Consensus Reports
12.8 Summary
References
Chapter 13: Nutraceutical Herbs and Insulin Resistance
13.1 Introduction
13.2 Medical Plants
13.2.1 Agaricus blazei
13.2.2 Amorphophallus konjac
13.2.3 Ascophyllum nodosum and Fucus vesiculosus
13.2.4 Avena sativa
13.2.5 Berberis aristata
13.2.6 Cinnamomum aromaticum
13.2.7 Cyamopsis tetragonoloba
13.2.8 Cynara scolymus
13.2.9 Curcuma longa
13.2.10 Gymnema sylvestre
13.2.11 Glycine max
13.2.12 Ilex paraguariensis
13.2.13 Lagerstroemia speciosa
13.2.14 Momordica charantia
13.2.15 Morus alba
13.2.16 Opuntia ficus-indica
13.2.17 Panax quinquefolius
13.2.18 Phaseolus vulgaris
13.2.19 Plantago ovata
13.2.20 Stevia rebaudiana
13.2.21 Trigonella foenum-graecum
13.2.22 Syzygium cumini
13.3 Phytoconstituents
13.3.1 a-Lipoic Acid
13.3.2 Essential Fatty Acids (n-3 PUFAs)
13.4 Conclusions
References
Unit III: Food Nutraceuticals from Animals
Chapter 14: Protein as a Functional Food Ingredient for Optimizing Weight Loss and Body Composition
14.1 Introduction
14.2 Obesity, Macronutrients, and Weight Loss
14.3 Protein Overview
14.4 Amino Acids and Proteins
14.5 Protein Requirements
14.6 Dietary Protein Sources
14.7 Protein Digestion and Absorption
14.8 Protein Turnover
14.9 Protein Intake, Weight Loss, and Body Composition
14.10 Protein Pacing, Energy Metabolism, and Body Composition
14.11 Protein Intake, Exercise, and Glycemic Control
14.12 Nighttime Pre-Sleep Protein Feeding, Metabolism, and Body Composition
14.13 Protein and Satiety
14.14 Protein, Exercise, Weight Loss, and Body Composition
14.15 Conclusions
References
Chapter 15: Nutraceutical Application of Creatine
15.1 Introduction
15.2 Creatine Classification Aspects
15.2.1 Nutrient Category
15.2.2 Molecular Characteristics
15.2.2.1 Forms of Creatine
15.2.2.2 Solubility and Stability
15.3 Sources of Creatine
15.3.1 Food and Fortification
15.3.2 Supplemental Sources
15.4 Biological Aspects of Creatine
15.4.1 Digestion and Absorption
15.4.2 Metabolism and Cellular Aspects
15.4.3 Toxicity and Safety
15.5 Nutraceutical/Functional Applications of Creatine
15.5.1 Health Promotion
15.5.2 Disease Prevention and Application
15.5.2.1 Creatine Synthesis Deficiencies
15.5.2.2 Neurodegenerative Diseases
15.5.2.3 Ischemic Heart Disease
15.5.2.4 Pregnancy
15.5.3 Physical Performance Aspects
15.5.3.1 Ergogenic Effects
15.5.3.2 Enhanced Recovery
15.5.3.3 Injury Prevention
15.5.3.4 Enhanced Tolerance to Exercise in the Heat
15.5.3.5 Enhanced Rehabilitation from Injury
15.5.3.6 Brain and Spinal Cord Neuroprotection
15.5.3.7 International Society of Sports Nutrition Position Stand
15.6 Frontiers in Applications and Research
References
Chapter 16: Chicken Eggs and Human Health
16.1 Introduction and History
16.2 Structural Composition
16.3 Nutritional Composition
16.4 Inside and Out: Eggs Nutraceuticals and Functional Foods
16.4.1 Chicken Eggshell
16.4.1.1 Research
16.4.1.2 Nutraceutical and Pharmaceutical Formulation
16.4.1.3 Functional Food Formulation
16.4.2 Eggshell Membrane
16.4.2.1 Research
16.4.2.2 Nutraceutical Formulation
16.4.2.3 Functional Food Formulation
16.4.3 Chicken Egg White (Albumen)
16.4.3.1 Egg White Protein
16.4.3.2 Lysozyme
16.4.3.3 Egg Protein Peptides
16.4.3.4 Ovotransferrin
16.4.4 Chicken Egg Yolk
16.4.4.1 Choline
16.4.4.2 Macular Carotenoids
16.4.4.3 Fertilized Egg Yolk Isolate
16.5 Conclusions
References
Chapter 17: Dairy Milk: A Functional Beverage for Human Health
17.1 Introduction
17.2 Dairy Milk Composition
17.2.1 Macronutrients
17.2.2 Micronutrients
17.2.3 Immunoglobulins
17.2.4 Processing and Nutritional Composition
17.3 Dietary Recommendations
17.4 Milk and Physical Performance
17.5 Milk Consumption and Health Promotion
17.5.1 Weight Management
17.5.2 Cardiometabolic Health
17.5.3 Cardiovascular Disease
17.5.4 Bone Health
17.5.5 Immunity and Cancer
17.6 Potential Benefits of Milk Fat
17.7 Fermented Milk Products in Human Health
17.8 Lactose Intolerance
17.9 Conclusion
References
Index
![Functional Foods and Nutraceuticals: Bioactive Components, Formulations and Innovations [1st ed.]
9783030423186, 9783030423193](https://dokumen.pub/img/200x200/functional-foods-and-nutraceuticals-bioactive-components-formulations-and-innovations-1st-ed-9783030423186-9783030423193.jpg)
