LEADER 04563nam 2201369z- 450 001 9910557361603321 005 20220111 035 $a(CKB)5400000000042276 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/76540 035 $a(oapen)doab76540 035 $a(EXLCZ)995400000000042276 100 $a20202201d2021 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aThe Health Benefits of the Bioactive Compounds in Foods 210 $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2021 215 $a1 online resource (234 p.) 311 08$a3-0365-1156-3 311 08$a3-0365-1157-1 330 $aThe development of new foods or nutraceuticals with health benefits is among today's most important issues, which presents an opportune moment for the food and/or pharmaceutical industries. However, the launch of new products should be supported by strong scientific evidence on the health benefits attributable to the intake of these bioactive food ingredients. Studies focusing on changes during the storage conditions, digestion process, intestinal absorption rates, biological mechanisms of action, or bioactivity of their metabolites are also required to establish the real contribution of these compounds to the health status of today's societies 606 $aHumanities$2bicssc 606 $aSocial interaction$2bicssc 610 $a'Cara Cara' juice 610 $aACE-inhibitory activity 610 $aanalysis 610 $aanti-inflammatory 610 $aanti-obesity 610 $aanticancer 610 $aantimicrobial activities 610 $aantinausea 610 $aantiobesity 610 $aantioxidant 610 $aantioxidant activity 610 $aantioxidant potential 610 $aapitherapy 610 $abee pollen 610 $abeverages 610 $abioaccessibility 610 $abioactive compounds 610 $abioactive peptides 610 $abioavailability 610 $abiologic activity 610 $abiological activities 610 $abody composition 610 $abrewing method 610 $acalafate juice 610 $acarotenoid 610 $acentral composite rotatable design 610 $acontent 610 $acoronavirus disease 2019 610 $aCOVID-19 610 $acow's milk protein allergy (CMPA) 610 $acryoconcentration 610 $acurcumin 610 $adegradation 610 $adietary interventions 610 $adonkey colostrum (DC) 610 $adonkey milk (DM) 610 $adried distilled spent grain (DDSG) 610 $aflavonoid 610 $afunctional food 610 $agrape pomace 610 $agrape stem 610 $ahealth benefits 610 $ahydrophilic and lipophilic antioxidant 610 $ahypertension 610 $aimmunosenescence 610 $ainsulin resistance 610 $ainsulin sensitivity 610 $aintestinal absorption 610 $aisolation 610 $alean body mass 610 $amammal's milk 610 $amechanism of action 610 $amelanoidins 610 $ametabolic syndrome 610 $amicrobiota 610 $amilk proteins 610 $amineral composition 610 $amitochondrial dysfunction 610 $amuscle 610 $amuscle wasting 610 $ananoparticles 610 $aphenolic compounds 610 $aphysical performance 610 $aphysicochemical properties 610 $aphytochemicals 610 $apolyphenols 610 $apolysaccharide purification 610 $aPPAR? 610 $apressurized liquid extraction 610 $aproliferation 610 $apropolis 610 $aroyal jelly 610 $asarcopenia 610 $asatellite stem cells 610 $asensorial analysis 610 $aside streams valorisation 610 $askeletal 610 $astorage 610 $astorage time 610 $astructure 610 $asustainable food systems 610 $atotal polyphenols content 615 7$aHumanities 615 7$aSocial interaction 700 $aJaime$b Laura$4edt$01311337 702 $aSantoyo$b Susana$4edt 702 $aJaime$b Laura$4oth 702 $aSantoyo$b Susana$4oth 906 $aBOOK 912 $a9910557361603321 996 $aThe Health Benefits of the Bioactive Compounds in Foods$93030261 997 $aUNINA