Evidence-Based Nutraceuticals and Functional Foods.

Format:

Book

Author/Creator:

Huang, Dejian.

Contributor:

Yu, Liangli (Lucy).

Language:

English

Subjects (All):

Functional foods.

Bioactive compounds.

Physical Description:

1 online resource (326 pages)

Edition:

1st ed.

Place of Publication:

Cambridge : Royal Society of Chemistry, The, 2025.

Summary:

This textbook provides teaching and learning materials on functional foods and nutraceuticals for health promotion and mitigation of risk factors of chronic diseases.

Contents:

Cover

Copyright

Preface

Contents

Chapter 1 Functional Foods for Health: Evidence and Insights

1.1 Introduction: The Ancient Promise of Food as a Medicine

1.1.1 Definition of Functional Foods

1.2 Blurring the Line Between Conventional and Functional Foods

1.2.1 Why Are All Foods Still Functional to Some Extent?

1.2.2 Regulatory Perspectives and Definitions

1.3 Traditional Wisdom Meets Modern Science

1.4 The Complexity of Research: A Synergistic Approach to Functional Foods

1.4.1 Synergy and Bioavailability

1.4.2 Implications for Functional Food Development and Dietary Recommendations

1.5 Conclusion: The Verdict on Functional Foods

References

Chapter 2 An Overview of the Typical Uses and Mechanisms of Action of Bioactive Compounds in Food

2.1 Cardiovascular Health and Flavones

2.2 Joint Health and Omega-3 (Fish Oil)

2.3 Gut Health and GI Tract Inflammation

2.4 Liver Health and Fatty Liver

2.5 Immune Health and Rheumatoid Arthritis

Study Questions

Key Takeaways from Chapter 2

Chapter 3 Dietary Antioxidants

3.1 Introduction to Oxidative Stress

3.1.1 Reactive Oxygen Species (ROS) and Reactive Nitrogen Species (RNS)

3.1.2 Antioxidants and Dietary Antioxidants

3.1.3 Types of Dietary Antioxidants and Their Health Promotion Benefits

3.1.3.1 Vitamin C

3.1.3.2 Vitamin E

3.1.3.3 Carotenoids

3.1.3.4 Polyphenols

3.1.3.5 Flavonoids

3.1.3.6 Organosulfides

3.2 Dietary Antioxidants Act as Prooxidants

Key Takeaways from Chapter 3

Chapter 4 Bioactive Food Constituents with Anti-inflammatory Activity

4.1 Inflammation: The Silent Killer

4.2 Harmful Consequences of Inflammation and the Underlying Mechanism

4.2.1 Increased Permeability

4.2.2 Leukocyte Activation

4.2.3 Leukocyte Migration.

4.3 Principal Mediators of Inflammation and Their Actions

4.4 Inflammation and COVID-19

4.5 Prevention of Atherosclerosis by Using Nutraceuticals

4.6 The Progression of Atherosclerosis

4.6.1 Initial Lesion

4.6.2 Fatty Streaks

4.6.3 Fibrous Plaques

4.6.4 Complicated Plaques

4.6.5 Thrombosis

4.7 Nutraceutical Therapies for Atherosclerosis

4.7.1 Hydroxytyrosol

4.7.2 Vitamin C

4.7.3 Allicin

4.7.4 Dietary Fiber

4.7.5 Flavanols

4.7.6 Omega-3 PUFAs

4.7.7 Omega-6 PUFAs

4.7.8 Phytosterols

Key Takeaways from Chapter 4

Reading Materials

Chapter 5 Absorption, Distribution, Metabolism, and Excretion (ADME) of Bioactive Food Constituents

5.1 Introduction

5.2 Absorption

5.2.1 &amp

lsqb

Case Study 1&amp

rsqb

Vitamin C

5.3 Distribution

5.3.1 &amp

Case Study 2&amp

Lutein and Zeaxanthin

5.4 Metabolism

5.4.1 Bioavailability

5.4.2 &amp

Case Study 3&amp

Isothiocyanates, Piperine and Furanocoumarins

5.5 Excretion

5.5.1 &amp

Case Study 4&amp

Vitamin E

5.5.2 &amp

Case Study 5&amp

Flavonoids

Key Takeaways from Chapter 5

Chapter 6 The Gut Microbiota and Its Role in Nutraceuticals and Functional Foods

6.1 Introduction to the Human Gut Microbiota

6.1.1 Definition of the Human Gut Microbiota

6.1.2 Composition of the Human Gut Microbiota

6.1.3 Biogeography of the Human Gut Microbiota

6.1.4 Functions of the Human Gut Microbiota

6.1.5 Main Factors Affecting the Gut Microbiota Balance

6.2 Interactions Between the Gut Microbiota and Diseases

6.2.1 Gut Microbiota and Immunological Dysregulation

6.2.2 Gut Microbiota and Inflammatory Bowel Diseases (IBD)

6.2.3 Gut Microbiota and Obesity.

6.2.4 Gut Microbiota and Cardiovascular Diseases (CVDs)

6.3 Diet's Effects on the Gut Microbiota

6.3.1 Carbohydrates

6.3.2 Proteins

6.3.3 Fat

6.3.4 Dietary Polyphenols

6.3.5 Probiotics and Prebiotics

6.3.6 Fermented Foods

6.3.7 Food Additives

6.4 Dietary Patterns' Effect on the Gut Microbiota

6.4.1 Western Diet

6.4.2 Mediterranean Diet

6.4.3 Gluten-free Diet

6.4.4 Vegetarian Diet

6.5 Analysis of the Gut Microbial Community

6.5.1 Characterizing the Gut Microbiota with 16S rRNA Genes

6.5.2 Metagenomics Characterization of the Genetic Potential of the Gut Microbiota

6.5.3 Metabolomics-based Characterization of the Gut Microbiota

6.5.4 General Design Considerations for Microbiota Experiments

6.6 Future Prospects

Chapter 7 Bioactive Fatty Acids

7.1 Introduction

7.2 n-3 Fatty Acids

7.2.1 Bioavailability of n-3 Fatty Acids

7.2.2 EPA and DHA

7.2.3 Molecular Mechanisms Behind the Health Benefits of EPA and DHA

7.2.4 ALA vs. EPA and DHA

7.3 Conjugated Fatty Acids

7.3.1 Beneficial Health Effects and Safety Concerns

7.3.2 Mechanisms Behind CLAs' Beneficial Effects

7.4 Short-chain Fatty Acids

7.5 Medium Chain Fatty Acids

7.6 Other Bioactive Fatty Acids

7.6.1 Hydroxy Fatty Acids

7.6.2 Branched and Odd-numbered Fatty Acids

7.6.3 Nervonic Acid

7.6.4 Lipoic Acid

7.7 Summary

Chapter 8 Dietary Polyphenolics (Case Study: Flavan-3-ols and Resveratrol)

8.1 Introduction and Classification of Dietary Polyphenolics

8.1.1 Main Classes and Food Sources of Dietary Polyphenols

8.1.2 Biosynthesis of Stilbenoids and Flavonoids

8.2 Flavonoids

8.3 Non-flavonoid Polyphenolics

8.4 The Never-ending Story of Resveratrol

8.4.1 Resveratrol: An Induced Phytoalexin

8.4.2 Claimed Health Benefits of Resveratrol.

8.4.3 Mechanisms of Cancer Chemoprevention by Resveratrol

8.4.4 How to Live Long and Healthy?

8.4.5 Resveratrol: One of the Many PAINS

Key Takeaways from Chapter 8

Chapter 9 Bioactive Organosulfides: Dietary Sources and Health Benefits

9.1 Dietary Organosulfides: Bridging Diet and Medicine

9.2 Sources and Metabolic Pathways of DOSCs

9.2.1 DOSCs in Alliums

9.2.1.1 Garlic (Allium sativum L.)

9.2.1.2 Onion (Allium cepa L.)

9.2.2 DOSCs in Cruciferous Vegetables

9.2.3 DOSCs in Fungus

9.2.4 DOSCs in Fabaceaes

9.3 Advanced Mechanistic Insights into Organosulfur Benefits

9.3.1 Evaluating the Bioavailability of Organosulfur Compounds

9.3.2 DOSCs in Chronic Disease Prevention and Control

9.3.2.1 The Health Impacts of Hydrogen Sulfide Release

9.3.2.1.1 Vasodilation and Blood Pressure Regulation

9.3.2.1.2 Anti-oxidation and Anti-inflammation

9.3.2.1.3 Cellular Protection and Longevity

9.3.2.1.4 Neuroprotective Effects

9.3.2.1.5 Regulation of Apoptosis

9.3.2.2 Cardiovascular Health Promotion via DOSCs

9.3.2.2.1 Antioxidant Properties

9.3.2.2.1.1 Free Radical Scavenging

9.3.2.2.1.2 Activation of Antioxidant Enzymes

9.3.2.2.1.3 Regulation of GSH Levels

9.3.2.2.1.4 Interaction with Metal Ions

9.3.2.2.2 Anti-inflammatory Effects

9.3.2.2.3 Cholesterol and Blood Pressure Regulation

9.3.2.2.4 Antithrombotic Capability

9.3.2.3 Cancer Prevention and the Anti-cancer Mechanisms of DOSCs

9.3.2.3.1 Inhibition of Carcinogen Activation

9.3.2.3.2 Antiproliferative Effects

9.3.2.3.3 Apoptotic Induction

9.3.2.3.4 Inhibition of Cancer Cell Invasion and Migration

9.3.3 DOSCs in the Management of Neurodegenerative Diseases

9.3.4 DOSCs in Blood Sugar Regulation

9.4 Dietary Organosulfides as Antimicrobial Agents.

9.5 From Botanicals to Functional Foods: The Development of Organosulfide Nutraceuticals in the Future

Key Takeaways

Chapter 10 Terpenoids (Case Study: Ginsenosides)

10.1 Terpenoids - Overview

10.1.1 Types and Classification of Terpenoids

10.1.2 Source of Terpenoids

10.1.3 Health Benefits of Terpenoids

10.1.3.1 Anti-inflammatory Activity

10.1.3.2 Anti-tumor Activity

10.1.3.3 Anti-bacterial Activity

10.1.3.4 Anti-diabetic Effect

10.2 Case Study: Ginsenosides from Panax ginseng

10.2.1 Types of Ginsenosides from Panax ginseng

10.2.2 Biological Activities of Ginsenosides

10.2.2.1 Anti-diabetic

10.2.2.2 Anti-cancer Activity

10.2.2.3 Immunomodulatory Activity

10.2.2.4 Anti-viral Activity

10.2.2.5 Cognitive Enhancement

10.2.2.6 Antioxidant and Anti-aging Properties

10.3 Artemisinin and Its Derivatives

Key Takeaways from Chapter 10

Chapter 11 Digestive Enzyme Inhibitors for Weight Management: Resin Glycosides/Lipase Inhibitors and Flavone Oligomers/Alpha-amylase Inhibitors

11.1 Reshaping the Weight Crisis

11.1.1 Lipid Metabolism and the Role of Pancreatic Lipase

11.1.2 Types of Pancreatic Lipase Inhibitors and Their Dietary Sources

11.1.2.1 Microorganisms as Potential Sources

11.1.2.2 Fungal Kingdom as a Rich Source

11.1.2.3 Marine Products as a Valuable Source

11.1.2.4 Lipase Inhibitors Derived from Medicinal Plants

11.1.3 Resin Glycosides as a Source of PL Inhibitors

11.1.3.1 Types of Resin Glycosides in Morning Glory Vegetables

11.1.3.2 Pancreatic Lipase Inhibition Activity of Resin Glycosides

11.2 Alpha-amylase and Alpha-glucosidase Inhibitors for Diabetic Control

11.2.1 Types of Starch Hydrolase Inhibitors

11.2.2 Flavone Oligomers as a Source of Starch Hydrolase Inhibitors.

11.2.2.1 Types of Flavone Oligomers.

Notes:

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ISBN:

1-83767-405-1

OCLC:

1518354134