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Molecular mechanisms of functional food

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Molecular mechanisms of functional foodedited by Rocio Campos-Vega, B. Dave Oomah.
其他作者:	Campos Vega, Rocio.
出版者:	Hoboken, NJ :John Wiley & Sons,2023.
面頁冊數:	1 online resource (657 p.) :ill.
標題:	Bioactive compounds.
電子資源:	https://onlinelibrary.wiley.com/doi/book/10.1002/9781119804055
ISBN:	9781119804055$q(electronic bk.)

Molecular mechanisms of functional food
Molecular mechanisms of functional food[electronic resource] /edited by Rocio Campos-Vega, B. Dave Oomah. - 1st ed. - Hoboken, NJ :John Wiley & Sons,2023. - 1 online resource (657 p.) :ill.

Includes bibliographical references and index.

Cover -- Title Page -- Copyright Page -- Contents -- List of Contributors -- Preface -- Part I Functional Food Bioactives -- Chapter 1 Polyphenolic Compounds Mechanisms as Inhibitors of Advanced Glycation End Products and Their Relationship to Health and Disease -- 1.1 Introduction -- 1.2 Glycation Reaction and Formation of Advanced Glycation End Products Formation -- 1.2.1 Advanced Glycation End Products-AGEs -- 1.2.2 Detoxification Process -- 1.2.3 Mechanisms of Detoxification and Intracellular Accumulation -- 1.2.4 Polyphenolic Compounds Mechanisms as Antiglycation Agents: Proposed Mechanisms -- 1.3 Current and Future Perspectives -- 1.4 Conclusion -- References -- Chapter 2 Psychobiotics, a Special Type of Probiotics, and Their Potential Molecular Mechanisms to Ameliorate Symptoms of Stress and Anxiety -- 2.1 Stress, Anxiety, and Depression, a Public Health Concern -- 2.2 Physiological Response to Stress: The HPA Axis -- 2.3 Psychobiotics for the Treatment of Stress-Related Conditions -- 2.4 Potential Mechanisms of Psychobiotic Activity -- 2.4.1 Production of Gamma-Aminobutyric Acid -- 2.4.2 Modulation of Host Serotonin Production -- 2.5 Limitations of Psychobiotic Research -- 2.6 Current and Future Perspectives of Psychobiotics Market -- 2.7 Conclusion -- References -- Chapter 3 Molecular Mechanisms of Chronobiotics as Functional Foods -- 3.1 Introduction -- 3.2 Circadian Clock and Diseases -- 3.3 Regulation of Circadian Clocks -- 3.3.1 Food as Synchronizer -- 3.4 Chronobiotics as Functional Foods -- 3.4.1 Nutrients -- 3.4.2 Phenolic Compounds -- 3.4.3 Lipophilic Compounds -- 3.4.4 Alkaloids -- 3.4.5 Others -- 3.5 Current Trends and Perspectives -- References -- Part II Functional Food -- Chapter 4 Common Beans Bioactive Components and Their Potential to Modulate Molecular Markers of Obesity and Type 2 Diabetes -- 4.1 Introduction.

ISBN: 9781119804055$q(electronic bk.)Subjects--Topical Terms:

251649
Bioactive compounds.

LC Class. No.: QP517.B44 / .C367 2023

Dewey Class. No.: 170

Molecular mechanisms of functional food
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245 0 0 $a Molecular mechanisms of functional food $h [electronic resource] / $c edited by Rocio Campos-Vega, B. Dave Oomah.
250 $a 1st ed.
260 $a Hoboken, NJ : $b John Wiley & Sons, $c 2023.
300 $a 1 online resource (657 p.) : $b ill.
504 $a Includes bibliographical references and index.
505 0 $a Cover -- Title Page -- Copyright Page -- Contents -- List of Contributors -- Preface -- Part I Functional Food Bioactives -- Chapter 1 Polyphenolic Compounds Mechanisms as Inhibitors of Advanced Glycation End Products and Their Relationship to Health and Disease -- 1.1 Introduction -- 1.2 Glycation Reaction and Formation of Advanced Glycation End Products Formation -- 1.2.1 Advanced Glycation End Products-AGEs -- 1.2.2 Detoxification Process -- 1.2.3 Mechanisms of Detoxification and Intracellular Accumulation -- 1.2.4 Polyphenolic Compounds Mechanisms as Antiglycation Agents: Proposed Mechanisms -- 1.3 Current and Future Perspectives -- 1.4 Conclusion -- References -- Chapter 2 Psychobiotics, a Special Type of Probiotics, and Their Potential Molecular Mechanisms to Ameliorate Symptoms of Stress and Anxiety -- 2.1 Stress, Anxiety, and Depression, a Public Health Concern -- 2.2 Physiological Response to Stress: The HPA Axis -- 2.3 Psychobiotics for the Treatment of Stress-Related Conditions -- 2.4 Potential Mechanisms of Psychobiotic Activity -- 2.4.1 Production of Gamma-Aminobutyric Acid -- 2.4.2 Modulation of Host Serotonin Production -- 2.5 Limitations of Psychobiotic Research -- 2.6 Current and Future Perspectives of Psychobiotics Market -- 2.7 Conclusion -- References -- Chapter 3 Molecular Mechanisms of Chronobiotics as Functional Foods -- 3.1 Introduction -- 3.2 Circadian Clock and Diseases -- 3.3 Regulation of Circadian Clocks -- 3.3.1 Food as Synchronizer -- 3.4 Chronobiotics as Functional Foods -- 3.4.1 Nutrients -- 3.4.2 Phenolic Compounds -- 3.4.3 Lipophilic Compounds -- 3.4.4 Alkaloids -- 3.4.5 Others -- 3.5 Current Trends and Perspectives -- References -- Part II Functional Food -- Chapter 4 Common Beans Bioactive Components and Their Potential to Modulate Molecular Markers of Obesity and Type 2 Diabetes -- 4.1 Introduction.
505 8 $a 4.1.1 Common Beans and Their Importance -- 4.1.2 Bioactive Components in Common Beans -- 4.1.3 Obesity and Diabetes in the World -- 4.1.4 Potential Molecular Mechanisms of Common Bean Bioactive Components to Treat Obesity -- 4.1.5 Potential Molecular Mechanisms of Common Bean Bioactive Components to Treat Type 2 Diabetes -- 4.2 Conclusion -- References -- Chapter 5 Benefits of Carioca Beans (Phaseolus vulgaris): Molecular Mechanisms to Human Health and Nutrition -- 5.1 Introduction -- 5.2 Health Benefits of Compounds in Carioca Beans -- 5.2.1 Protein -- 5.2.2 Carbohydrates, Fiber, Resistant Starch, and Oligosaccharides -- 5.2.3 Micronutrients (Vitamins and Minerals) -- 5.3 Bioactive Compounds in Carioca Beans -- 5.3.1 Bioactive Peptides -- 5.3.2 Phenolic Compounds -- 5.3.3 Anthocyanins -- 5.4 Potential Benefits of Compounds in Carioca Beans in The Modulation of The Gut Microbiota -- 5.5 Potential Functional Foods/Industry Products -- References -- Chapter 6 Molecular Effects of Bioactive Compounds from Semi-Desert Plants and Their Uses as Potential Ingredient in Food Products -- 6.1 Introduction -- 6.2 Traditional Uses of Semi-Desert Plants -- 6.2.1 Some Characteristics of the Semi-Desert and its Plants -- 6.2.2 Traditional Uses -- 6.2.3 Industrial Uses -- 6.3 Semi-Desert Plants and Bioactive Compounds -- 6.3.1 Chihuahua Desert -- 6.3.2 Semi-Desert Plants -- 6.3.3 Bioactive Compounds -- 6.4 Antioxidants from Semi-Desert Plants and Health Effects -- 6.5 Carotenoids from Semi-Desert Plants and Health Effects -- 6.5.1 Examples of Semi-Desert Plants Rich in Carotenoids -- 6.5.2 Properties and Applications -- 6.6 Polyphenols from Semi-Desert Plants and Health Effects -- 6.6.1 Phenolic Acids -- 6.6.2 Flavonoids -- 6.6.3 Stilbenes -- 6.6.4 Lignans -- 6.7 Vitamins from Semi-Desert Plants and Health Effects.
505 8 $a 6.8 Flavonoids from Semi-Desert Plants and Health Effects -- 6.8.1 Anticancer Activity -- 6.8.2 Antioxidant Activity -- 6.8.3 Hepatoprotective Activity -- 6.8.4 Vasodilator Activity -- 6.8.5 Neurological Effect -- 6.8.6 Antibacterial Activity -- 6.8.7 Antiparasitic Effect -- 6.9 Bioactive Compounds as Potential Ingredient in Food Products -- 6.9.1 Antioxidant as Food Additive -- 6.9.2 Antioxidant Compounds as Antimicrobial Additive -- 6.10 Future Trends -- 6.11 Conclusions -- References -- Chapter 7 Opuntia, ficus-indica [L.] Mill. and Other Species: Source of Bioactives and Their Molecular Mechanisms of Action to Promote Human Health -- 7.1 Introduction -- 7.2 Bioactive Compounds in the Opuntia Genus -- 7.2.1 Phenolic Compounds in Opuntia Genus -- 7.2.2 Betalains (Betacyanins and Betaxanthins) in Opuntia Genus -- 7.2.3 Fatty Acids -- 7.3 Biological Activities of Opuntia -- 7.3.1 Antioxidant Capacity -- 7.3.2 Anticancer Activity -- 7.3.3 Antimicrobial activity -- 7.3.4 Antidiabetic Activity (with Special Focus on Opuntia Cladode) -- 7.4 Effect of Opuntia spp. Extracts Against Several Diseases and Mechanisms of Action -- 7.5 Current and Potential Applications for Functional Food -- 7.5.1 O. ficus-indica Fruits -- 7.5.2 Potential Applications of Fruit -- 7.5.3 O. ficus-indica Cladodes -- 7.5.4 Potential Applications of Cladode -- 7.6 Conclusions -- References -- Chapter 8 Molecular Mechanisms of Edible Macro-and Microalgae as Functional Foods or Sources of Nutraceuticals -- 8.1 Introduction -- 8.2 Cardioprotective Effects of Selected Macroalgae -- 8.3 Antidiabetic Effects of Selected Macroalgae -- 8.4 Anticarcinogenic Effects of Selected Macro-and Microalgae -- 8.4.1 Breast Cancer Protective Effects -- 8.4.2 Colon Cancer Protective Effects -- 8.4.3 Liver Cancer Protective Effects -- 8.5 Antiviral Effects of Selected Macro-and Microalgae.
505 8 $a 8.6 Current and Future Perspectives -- Acknowledgments -- References -- Chapter 9 Hempseed: A Functional Food Source -- 9.1 Introduction -- 9.2 Hempseed Characteristics -- 9.3 Hempseed Oil and Fatty Acid Composition -- 9.3.1 Phytosterols -- 9.3.2 Tocopherols -- 9.3.3 Phospholipids -- 9.4 Proteins -- 9.4.1 Amino Acid Profile -- 9.4.2 Protein Hydrolysates -- 9.4.3 Peptides -- 9.4.4 Simulated Gastrointestinal Digestion -- 9.5 Carbohydrates -- 9.5.1 Dietary Fiber -- 9.6 Phenolics -- 9.6.1 Lignanamides -- 9.7 Minor Components -- 9.7.1 Minerals -- 9.7.2 Phytic Acid -- 9.7.3 Pigments -- 9.7.4 Vitamins -- 9.8 Molecular Mechanism of Action -- 9.8.1 Hempseed Oil and/or its Components -- 9.8.2 Hempseed Protein and/or its Products -- 9.8.3 Hempseed Phytochemicals -- 9.8.4 Overall Mechanism of Action -- 9.9 Current Trends and Perspectives -- References -- Chapter 10 Phytochemicals and Functional Properties of Coffee: Molecular Mechanism of Action -- 10.1 Introduction -- 10.2 Classification of Nutraceuticals -- 10.3 Regulation of Nutraceuticals -- 10.4 Current Landscape on Nutraceuticals -- 10.5 Nutraceuticals and Health -- 10.5.1 Coffee -- 10.5.2 The Coffee Bean -- 10.6 Bioactive Compounds from Coffee -- 10.6.1 Molecular Mechanism of Action of Relevant Coffee Bioactive Compounds -- 10.7 Extraction of Bioactive Compounds from Coffee -- 10.8 New Coffee-based Food Products, Nutraceuticals, and Supplements Commercialized, Patented, and in Progress -- 10.9 Conclusion -- 10.10 Acknowledgments -- Chapter 11 Coffee Proteins: Functional Food Ingredients with Molecular Effects for Sustainable Health -- 11.1 Introduction -- 11.2 Coffee as an Alternative Protein Source -- 11.3 Protein Extraction from Coffee and Coffee By-products -- 11.3.1 Protein Extraction from Defective Coffee Beans -- 11.3.2 Extraction of Coffee Silverskin Proteins -- 11.3.3 Protein Extraction from SCGs.
505 8 $a 11.4 Nutritional Value of Coffee Proteins -- 11.5 Food Safety of Coffee Proteins -- 11.6 Biological Properties of Coffee Proteins and Their Derivatives -- 11.7 Conclusions -- Acknowledgments -- References -- Chapter 12 Coffee, Ginger and Cinnamon: Molecular Mechanisms of Action on Human Health -- 12.1 Introduction -- 12.2 Bioactive Compounds in Coffee, Ginger, and Cinnamon -- 12.3 Molecular Mechanisms of Bioactive Compounds in Coffee, Ginger, and Cinnamon for Preventive Noncommunicable Chronic Diseases -- 12.3.1 Antioxidant -- 12.3.2 Antidiabetes -- 12.3.3 Cardiovascular Protection -- 12.3.4 Hepatoprotection -- 12.3.5 Immunomodulation and Anti-Inflammation -- 12.4 Conclusions -- References -- Chapter 13 Chontaduro (Bactris gasipaes Kunth): A Sustainable Source of Healthy Bioactive Compounds -- 13.1 Introduction -- 13.2 Agronomical Description and Cultural Aspects -- 13.2.1 Proximal Composition -- 13.3 Bioactive Compounds -- 13.3.1 Dietary Fiber -- 13.3.2 Phenolic Compounds -- 13.3.3 Carotenoids -- 13.4 In vitro and in vivo Studies Featuring the Biological Potential of Chontaduro -- 13.4.1 Dietary Fiber -- 13.4.2 Carotenoids -- 13.4.3 Whole Fruit Components -- 13.5 Conclusions and Final Remarks -- References -- Chapter 14 Saffron: A Functional Food with Potential Molecular Effects -- 14.1 Introduction -- 14.2 Botanical Review -- 14.3 Chemistry of Saffron -- 14.4 Bioavailability of Saffron -- 14.5 Bioactivity of C. sativus L. Compounds -- 14.5.1 Bioactivity of the Three Main Saffron Compounds -- 14.5.2 Bioactivity of Phenolic Compounds of C. sativus L. Flower -- 14.6 Metabolism of Saffron -- 14.7 Analytical Methods for Saffron -- 14.8 Antioxidant Properties of Saffron -- 14.9 Health Benefits of Saffron -- 14.10 Conclusion and Future Perspectives -- References.
505 8 $a Chapter 15 Cocoa Shell: Source of Novel Bioactive Ingredients for the Prevention of Cardiometabolic Diseases.
588 $a Description based on print version record.
650 0 $a Bioactive compounds. $3 251649
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700 1 $a Oomah, B. D. $q (B. Dave) $3 902780
856 4 0 $u https://onlinelibrary.wiley.com/doi/book/10.1002/9781119804055