Handbook of food bioactive ingredients : properties and applications / Seid Mahdi Jafari, Ali Rashidinejad, Jesus Simal-Gandara, editors.
Jafari, Seid Mahdi.; Rashidinejad, Ali.; Simal-Gandara, Jesus.
2023
TX531
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Title
Handbook of food bioactive ingredients : properties and applications / Seid Mahdi Jafari, Ali Rashidinejad, Jesus Simal-Gandara, editors.
ISBN
9783031281099 (electronic bk.)
3031281098 (electronic bk.)
303128108X
9783031281082
DOI
https://doi.org/10.1007/978-3-031-28109-9
Publication Details
Cham : Springer, 2023.
Language
English
Description
1 online resource (1576 p.)
Item Number
10.1007/978-3-031-28109-9 doi
Call Number
TX531
Dewey Decimal Classification
664.07
Summary
Bioactive ingredients, including both bioactive compounds and bioactive live organisms, are present in small amounts in natural sources such as fruits and vegetables. These ingredients have been continuously investigated during the last few decades and the epidemiological data suggest that their intake is associated with significant decreased risk of various disorders and chronic diseases owing to their anti-oxidant, anti-bacterial and anti-inflammatory qualities. Some of these natural ingredients such as catechins, curcumin, resveratrol, oleuropein, quercetin, rutin, hesperidin, sulforaphane, ellagic acid, and anthocyanins, have been studied as factors with possible direct or indirect effect on specific molecular pathways which are playing vital roles in the association with the pathophysiology of the chronic diseases such as cancer. In light of this, natural foods and food-derived products rich in bioactives have received recent growing attention. It has been reported that frequent consumption of fruits, vegetables, and their associated natural products have many health-promoting benefits that protect against degenerative illnesses including heart disease, arthritis, cancer, immune system decline, brain dysfunction, inflammation and cataracts. Functional foods and medicinal supplements containing encapsulated bioactive materials will be the future of new emerging products in the food and pharma industries. Such products present therapeutical and medicinal properties that can prevent and/or cure specific chronic diseases and disorders. Handbook Of Bioactive Ingredients provides a systematic overview of different food bioactive ingredients describing their chemistry, structure, functionality, safety/toxicity, oral delivery and their applications in functional foods. Detailed chapters will describe various bioactive ingredients including polyphenolic compounds such as phenolic acids, flavonoids and anthocyanins, carotenoids, sterols such as non-oxygenated carotenoids, xanthophylls and phytosterols, bioactive peptides such as marine bioactive peptides, animal bioactive peptides, plant bioactive peptides, microbial bioactive peptides, essential fatty acids like fish and marine oils and plant oils, live organisms like probiotics and yeasts, essential oils and oleoresins like monoterpens, sequiterpens and oleoresins, vitamins and minerals including liposoluble vitamins, hydrosoluble vitamins and trace minerals), and other bioactive compounds including prebiotics, oligosaccharides, dietary fibers and beta-glucan. This book is the first comprehensive collection of scientific evidence form published literature on natural bioactive ingredients.
Note
Flavone Aglycones Containing Methoxy Groups
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Access limited to authorized users.
Added Author
Jafari, Seid Mahdi.
Rashidinejad, Ali.
Simal-Gandara, Jesus.
Available in Other Form
Handbook of Food Bioactive Ingredients
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Intro
Preface
Contents
About the Editors
Contributors
1 An Overview of Different Food Bioactive Ingredients
Introduction
Nutrition and Chronic Diseases
Bioactive Ingredients and Functional Foods
Natural Sources of Bioactive Compounds
Phenolic Compounds
Carotenoids and Phytosterols
Bioactive Peptides (BPs)
Marine Bioactive Peptides
Nonmarine Animal Bioactive Peptides
Plant Bioactive Peptides
Microbial Bioactive Peptides
Essential Fatty Acids (EFAs)
Live Organisms
Essential Oils (EOs) and Oleoresins
Vitamins and Minerals

Other Bioactive Compounds
Conclusion
References
Part I: Phenolic Compounds
2 Hydroxybenzoic Acids
Introduction
Salicylic Acid
Chemistry and Structure
Safety and Oral Delivery
Functionality and Functional Food Applications
P-Hydroxybenzoic Acid
Chemistry and Structure
Safety and Oral Delivery
Functionality and Functional Food Applications
Protocatechuic Acid
Chemistry and Structure
Safety and Oral Delivery
Functionality and Functional Food Applications
Gentisic Acid
Chemistry and Structure
Safety and Oral Delivery

Functionality and Functional Food Applications
3,5-Dihydroxybenzoic Acid
Chemistry and Structure
Safety and Oral Delivery
Functionality and Functional Food Applications
Pyrocatechuic Acid
Chemistry and Structure
Safety and Oral Delivery
Functionality and Functional Food Applications
Vanillic Acid
Chemistry and Structure
Safety and Oral Delivery
Functionality and Functional Food Applications
Syringic Acid
Chemistry and Structure
Safety and Oral Delivery
Functionality and Functional Food Applications
Gallic Acid
Chemistry and Structure

Safety and Oral Delivery
Functionality and Functional Food Applications
Ellagic Acid
Chemistry and Structure
Safety and Oral Delivery
Functionality and Functional Food Applications
Conclusion
References
3 Hydroxycinnamic Acids
Introduction
Chemistry and Functionality of Hydroxycinnamic Acids
Biosynthetic Pathways of Hydroxycinnamic Acids
Occurrence, Separation, Analysis, and Applications as Food Ingredients of Specific Hydroxycinnamic Acids
Cinnamic Acid
p-Coumaric Acid
Caffeic Acid
Ferulic and Sinapic Acids
Chlorogenic Acids

Rosmarinic, Chicoric, p-Coutaric, Caftaric, Fertaric Acids, and Other Minor Hydroxycinnamic Acid Derivatives
Conclusion and Future Perspectives
References
4 Flavones
Introduction
Chemistry and Functionality of Flavones
Biosynthetic Pathways of Flavones
Metabolism of Flavones
Chemical Stability, Encapsulation, and Incorporation of Flavones into Food Products
Occurrence, Separation, Analysis, and Applications as Food Ingredients of Specific Flavones
Flavone Aglycones Containing Hydroxyl Groups
Flavone Aglycones Containing Hydroxyl and Methoxy Groups

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