Nutraceuticals & Functional Foods

Natural Remedy

Satinder Kaur Brar, Surinder Kaur, Gurpreet Singh (Herausgeber)

Buch | Hardcover

568 Seiten

2014
Nova Science Publishers Inc (Verlag)
978-1-62948-783-0 (ISBN)

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Most foods are considered functional in terms of providing nutrients and/or energy to sustain basic life, but nutraceuticals and functional foods are defined dietary foods that prevent or reverse a diseased state. Nutraceuticals and functional foods are intensively researched for their role in maintaining health and prevention of diseases. Increasing public awareness of the link between diet and health has boosted the consumption of these foods to unparalleled levels, particularly in countries where the population is ageing and health care costs are rising. The science behind these foods is growing rapidly not only because of the increasing number of new substances or type of novel foods, but also the regulatory bodies requiring more and more evidence on efficacy, mode-of-action and safety. The nutraceuticals market is growing rapidly, with a 2016 forecast value of $207 billion, according to a new report available on companiesandmarkets.com. The latest trend in nutraceuticals and functional foods sector has been the recovery of nutraceuticals from discarded fruits and vegetables. For example, a wave of possible new functional ingredients is being developed by the Irish Agriculture and Food Development Authority (Teagasc), some of which are derived from waste products. One of their findings has shown that onion peels, a common by-product of food processing, have a higher antioxidant activity than their flesh. Onions are rich in quercetin, a potent antioxidant, also found in apples, berries and other vegetables. This has opened a completely new research area by deriving the potentially important nutraceuticals and functional foods in much higher concentrations than their principal parts. In fact, this would bring in the verbatim of sustainable nutraceutical and functional food sector by putting the focus on the valuable wastes and their value-addition.

Preface; Advances in Production of Functional Foods & Nutraceuticals; Characterization of Nutraceuticals & their Metabolic Profile; Occurrence of Alkaloids in Species of the Genus Annona L. (Annonaceae): A Review; Exploring Anthraquinones as an Important Class of Nutraceuticals; Carotenoids & Cardiovascular Disease; Polyunsaturated Fatty Acids as Nutraceuticals; Proanthocyanidins in Cranberry & Grape Seeds: Metabolism, Bioavailability & Biological Properties; Whole Grains or Dietary Fiber, Which is Best?; Phenolics as Nutraceuticals & Functional Foods; Cereal-Based Functional Foods & Nutraceuticals; Cholesterol-Lowering Effects of Nutraceuticals: Plant Stanols/Sterols versus Policosanols; Dairy-Derived Ingredients as Nutraceuticals; Nutraceuticals Derived from Marine Sources: Extraction & Application of Bioactive Carbohydrates, Proteins & Peptides as Functional Ingredients; Nutraceuticals Derived from Plant Sources (Herbals); Functional Foods & Gut Health; Anticancer Drugs; Role of Micronutrients & Natural Extracts as Immune Boosters; Brain Polyunsaturated Lipids & Neurodegenerative Diseases; Nutraceuticals & Osteoarthritis; Gastrointestinal Disorders: Treatment with Natural Flora; Herbal Medicines: A Possible Solution for High Altitude Maladies; Nutraceuticals & Liver Health; Index.

Verlagsort	New York
Sprache	englisch
Maße	180 x 260 mm
Gewicht	1128 g
Themenwelt	Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung
ISBN-10	1-62948-783-X / 162948783X
ISBN-13	978-1-62948-783-0 / 9781629487830
Zustand	Neuware