Current Topics in Functional Food / edited by Naofumi Shiomi and Anna Savitskaya.

Format:

Book

Contributor:

Shiomi, Naofumi, editor.

Savitskaya, Anna, editor.

Language:

English

Subjects (All):

Functional foods.

Physical Description:

1 online resource (280 pages) : illustrations

Place of Publication:

London : IntechOpen, 2022.

Summary:

The market for functional foods is steadily expanding as more people worldwide realize the value of the daily consumption of healthy foods in maintaining good health. Recent studies have revealed new functional compounds in foods. Genetically modified foods will soon be commercially available. This book discusses the characteristics of functional foods and the health benefits of ingredients including ginger, herbs, probiotics, mushrooms, and dairy products. It also provides new ideas for the production of new functional foods and managing health through the daily diet.

Contents:

1. Sources and Health Benefits of Functional Food Components

2. Categories and Management of Functional Food

3. Bioactive Ingredients in Functional Foods: Current Status and Future Trends

4. Functional Foods and Antioxidant Effects: Emphasizing the Role of Probiotics

5. Is There Still Room to Improve Medicinal Herbs (Functional Herbs) by Gene Editing for Health

6. Food-Based PPARγ Ligands

7. Food as a Dietary Source of Melatonin and Its Role in Human Health: Present and Future Perspectives

8. Ginger in the Prevention of Cardiovascular Diseases

9. An Overview of Functional Food

10. MIND Diet

11. Mushroom; Chemistry, Bioactive Components, and Application

12. Edible Mushrooms, a Sustainable Source of Nutrition, Biochemically Active Compounds and Its Effect on Human Health

13. Medicinal Mushroom of Potential Pharmaceutical Toxic Importance: Contribution in Phytotherapy

14. Medicinal Mushroom Mycelia: Characteristics, Benefits, and Utility in Soybean Fermentation.

Notes:

Description based on: online resource; title from PDF title screen (IntechOpen, viewed July 01, 2023).

Includes bibliographical references.