The Health Benefits of the Bioactive Compounds in Foods

• Autore: Jaime Laura
• Pubblicazione: Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021
• Descrizione fisica: 1 online resource (234 p.)
• Soggetto topico: Humanities; Social interaction
• Soggetto non controllato: 'Cara Cara' juice; ACE-inhibitory activity; analysis; anti-inflammatory; anti-obesity; anticancer; antimicrobial activities; antinausea; antiobesity; antioxidant; antioxidant activity; antioxidant potential; apitherapy; bee pollen; beverages; bioaccessibility; bioactive compounds; bioactive peptides; bioavailability; biologic activity; biological activities; body composition; brewing method; calafate juice; carotenoid; central composite rotatable design; content; coronavirus disease 2019; COVID-19; cow's milk protein allergy (CMPA); cryoconcentration; curcumin; degradation; dietary interventions; donkey colostrum (DC); donkey milk (DM); dried distilled spent grain (DDSG); flavonoid; functional food; grape pomace; grape stem; health benefits; hydrophilic and lipophilic antioxidant; hypertension; immunosenescence; insulin resistance; insulin sensitivity; intestinal absorption; isolation; lean body mass; mammal's milk; mechanism of action; melanoidins; metabolic syndrome; microbiota; milk proteins; mineral composition; mitochondrial dysfunction; muscle; muscle wasting; nanoparticles; phenolic compounds; physical performance; physicochemical properties; phytochemicals; polyphenols; polysaccharide purification; PPARγ; pressurized liquid extraction; proliferation; propolis; royal jelly; sarcopenia; satellite stem cells; sensorial analysis; side streams valorisation; skeletal; storage; storage time; structure; sustainable food systems; total polyphenols content
• Persona (resp. second.): SantoyoSusana; JaimeLaura
• Sommario/riassunto: The 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
• Titolo autorizzato: The Health Benefits of the Bioactive Compounds in Foods
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910557361603321
• Lo trovi qui: Univ. Federico II