03569nam 2200865z- 450 991055728480332120231214133333.0(CKB)5400000000041192(oapen)https://directory.doabooks.org/handle/20.500.12854/69218(EXLCZ)99540000000004119220202105d2020 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierAdvances in Production, Properties and Applications of Sprouted SeedsBasel, SwitzerlandMDPI - Multidisciplinary Digital Publishing Institute20201 electronic resource (116 p.)3-03943-316-4 3-03943-317-2 Sprouted grains are food ingredients widely appreciated for their improved nutritional, functional, organoleptic, and textural properties compared with non-germinated grains. In recent years, sprouting has been explored as a promising green food engineering strategy to improve the nutritional value of grains and the formation of secondary metabolites with potential application in the functional food, nutraceutical, pharmaceutical, and cosmetic markets. However, little attention has been paid to the impact of sprouting on the chemical composition, safety aspects, and technofunctional and chemopreventive properties of sprouted seeds and their derived flours and byproducts. The six articles included in this Special Issue present insightful findings on the most recent advances regarding new applications of sprouted seeds or products derived thereof, evaluations of the nutritional value and phytochemical composition of sprouts during production or storage, and explorations of their microbiological, bioactive, and technofunctional properties.Research & information: generalbicsscbiochemical characteristicenzymatic browninginhibitory profilelentilsproutspolyphenol oxidasepurificationgerminated oatavenanthramidescolorectal cancerchemopreventionbrancell wallssproutingdough rheologybread-makingmicrostructurebarleygerminationflourRSMnutritional propertiesbioactive compoundsqualitymelatoninbioavailabilitylentil sproutsphenolic compoundsantioxidant statuspharmacokineticsfood safetylegumesmicrobial contaminationproteinmineralseed germinationnutritional valuephytochemicalsbioactivityhealthtechnological propertiesfood developmentfunctional foodsResearch & information: generalMartínez-Villaluenga Cristinaedt1324784Pozo Elena PeñasedtMartínez-Villaluenga CristinaothPozo Elena PeñasothBOOK9910557284803321Advances in Production, Properties and Applications of Sprouted Seeds3036295UNINA04968nam 2201345z- 450 991055776570332120231214133503.0(CKB)5400000000045704(oapen)https://directory.doabooks.org/handle/20.500.12854/68965(EXLCZ)99540000000004570420202105d2020 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierNutraceuticals in Human HealthBasel, SwitzerlandMDPI - Multidisciplinary Digital Publishing Institute20201 electronic resource (224 p.)3-03936-457-X 3-03936-458-8 Nutraceuticals are a challenge for the future of prevention and therapy in healthcare. The possibility to prevent and/or support pharmacological therapy, which is nowadays mainly based on pharmaceuticals, can be a powerful tool to face pathological, chronic, long-term diseases in subjects who do not qualify for a pharmacological therapy. Nutraceuticals are obtained from vegetal or animal origin foods, and prospective research on these products will clarify their role, safety and efficacy by substantiating their role with clinical data. An effort to clarify their mechanism of action will open a door to the next generation of therapeutic agents that do not propose themselves as an alternative to drugs, but, instead, can be helpful to complement a pharmacological therapy, and to prevent the onset of chronical diseases. The market as well as the interest of people in naturally-derived remedies and less synthetic pharmaceuticals is growing, and the attention of the collective public imagination is nowadays more strongly focused on these food-derived products. This Special Issue is dedicated to the role of and perspectives on nutraceuticals in human health, examined from different angles ranging from analytical aspects to clinical trials, and from efficacy studies to beneficial effects on health conditions.Research & information: generalbicsscBiology, life sciencesbicsscFood & societybicsscbioactive polysaccharidesextractionbiomedical applicationsfenugreek seedgarliclinseedcopper sulfateyolkcholesterolcarotenoidflavonoidsoxidative statuspolyphenolsyolk colorapigeninluteolindegradationferrous ionscupric ionscervical cancer cellsgrowth inhibitionapoptosisegg qualityHaugh unitspirulinaantioxidant capacityfulvic acidsfunctional beverageironmineralAllium sativumβ-carboline alkaloidsanti-adipogenic effects3T3-L1 preadipocytesAc-α-tubulingrapegrape seedsFTIR spectroscopychemometricsfatty acidsphenolic compoundsbiorefinerynutraceuticalsPrunus serotinedefatted floursoluble proteinprotein concentrateemulsifying propertiesemulsion stabilityginger waterobesityenergy homeostasisgene expressionratanti-inflammatoryantimicrobialantioxidantanthocyaninsmedicinal foodsPlatycodon grandiflorusmedicinal foodsaponinshuman healthapplicationscherryintestinal absorptionnanoparticlesnanosystemsHUVECbioactive compoundssafetyhealthregulationclinical testsefficacyanalysisformulationResearch & information: generalBiology, life sciencesFood & societyDurazzo Alessandraedt1296666Lucarini MassimoedtSantini AntonelloedtDurazzo AlessandraothLucarini MassimoothSantini AntonelloothBOOK9910557765703321Nutraceuticals in Human Health3035965UNINA