LEADER 02689nam  2200385   450 
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024 7 $a10.5772/intechopen.98161
035   $a(CKB)5580000000514619
035   $a(NjHacI)995580000000514619
035   $a(EXLCZ)995580000000514619
100   $a20230703d2022      uy             0
101 0 $aeng
135   $aur|||||||||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 00$aCurrent Topics in Functional Food /$fedited by Naofumi Shiomi and Anna Savitskaya
210  1$aLondon :$cIntechOpen,$d2022.
215   $a1 online resource (280 pages) $cillustrations
311   $a1-80355-794-X 
320   $aIncludes bibliographical references.
327   $a1. 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 PPAR? 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.
330   $aThe 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.
606   $aFunctional foods
615  0$aFunctional foods.
676   $a613.2
702   $aShiomi$b Naofumi
702   $aSavitskaya$b Anna
801  0$bNjHacI
801  1$bNjHacl
906   $aBOOK
912   $a9910688199603321
996   $aCurrent Topics in Functional Food$92994985
997   $aUNINA