Bioactives and Functional Ingredients in Foods

• Autore: Pacifico Severina
• Pubblicazione: Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022
• Descrizione fisica: 1 electronic resource (290 p.)
• Soggetto topico: Technology: general issues
• Soggetto non controllato: antioxidant effect; lectins; nanoliposomes; purity grade; quercetin; trans-aconitic acid; anthocyanins; antioxidant activity; bioactive compounds; colorants; fruit juices; polyphenols; wild blueberry; antidiabetic; cardioprotective; functional foods; nutraceuticals; okra; phytotherapy; Jamaican cherry; fermentation; Lactobacillus plantarum; antioxidant; food nutrition improvement; okra mucilage; okra polysaccharides; biopolymer; α-amylase activity; α-glucosidase activity; antidiabetic activity; biodegradable; edible film; release; pectin; sodium caseinate; oil oxidation; waste biomass; coffee; Coffea arabica; phenolic; free-radical scavenging; iron chelating; cytotoxic; plant secondary metabolites; antiviral activity; food; noroviruses; MNV; FCV; yogurt; betalains; encapsulation; lyophilization; ionizing radiation; radioprotection; flavonoids; plant extracts; oxidative stress; zebrafish embryo; carotenoids; Trapa bispinosa Roxb; polyphenol; ellagitannin; gallotannin; α-glucosidase inhibitor; advanced glycation end products (AGEs); antiglycation effect; LC/UV/ESIMS analysis; anti-diabetic; abscisic acid; Diabetes mellitus; molecular docking; phytohormones; spray drying; vegetable powders; beetroot; natural colorants; violet betalain pigments; bioactivity; medicinal plants; wild fruits; industrial crops; PCA; HCA; phenols; TEAC; roasting; GAE
• Persona (resp. second.): PiccolellaSimona; PacificoSeverina
• Sommario/riassunto: The close relationship between food intake and health promotion is not new; it dates back to Hippocrates's famous "let food be your medicine and medicine be your food", which is still as timely as ever. In recent years, some scientific evidence has supported this statement, showing that dietary plant extracts, or bioactive compounds isolated therefrom, are able to prevent or slow down the progression of chronic and degenerative diseases, making them particularly interesting from a nutraceutical point of view. On the other hand, extensive chemical investigations of functional plant extracts' constituents are needed to rationalize certain bioactivity, in terms of efficacy and safety.
• Titolo autorizzato: Bioactives and Functional Ingredients in Foods
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910595072703321
• Lo trovi qui: Univ. Federico II