Bioactive Compounds from Functional Foods
Functional foods are still attracting widespread consumer interest, mainly due to their beneficial effects on humans. Their action is primarily connected with their bioactive compound content. These compounds are mainly plant secondary metabolites (e.g., flavonoids, carotenoids, and phenolic acids)...
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| Language: | English |
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MDPI - Multidisciplinary Digital Publishing Institute
2024
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| Online Access: | ONIX_20240514_9783725803750_264 |
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| description | Functional foods are still attracting widespread consumer interest, mainly due to their beneficial effects on humans. Their action is primarily connected with their bioactive compound content. These compounds are mainly plant secondary metabolites (e.g., flavonoids, carotenoids, and phenolic acids) that are applied to recipes as extracts, or sometimes as pure compounds. However, primary plant metabolites and, sometimes, compounds from animal sources (e.g., selected peptides, vitamins, minerals, and fatty acids), as well as compounds from other sources, such as single cells (e.g., yeasts, bacteria, and algae), can be considered functional ingredients. Biologically active compounds demonstrate various positive physiological and immunological functions. Some act as antioxidant agents and, thus, can diminish the risk of various diseases, including cancer. Others stimulate defense mechanisms, prevent widespread damage, or enhance cell repair. One of the limitations in the application of functional ingredients is their stability, but other main challenges include finding optimal concentrations and recipes. This compilation of scientific publications aims to bring together the latest knowledge, ideas, considerations, and overviews on bioactive compounds that can be found in functional foods. |
| format | Online |
| id | doab-20.500.12854ir-137666 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2024 |
| publishDateRange | 2024 |
| publishDateSort | 2024 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-1376662024-05-14T14:03:22Z Bioactive Compounds from Functional Foods Halagarda, Michał Rohn, Sascha spirulina algae chemical composition health and nutritional value functional foods food formulation biological activity garlic (Allium sativum L.) FOS prebiotics UAE RSM HPLC-RID spice detection quantification nitrite replacement health E. angustifolium cell lines sprout bioactive compound new extraction functional product pharmacological role canned meat nitrite-free antioxidants lyophilization R. nigrum L. black currant leaves TBARS pulsed electric field plant tissue hot air drying chemical properties pretreatment Poniol extract phytocompounds sucrose co-crystallization encapsulation naringin flavonoid extraction bioactive potential pharmaceutical Matcha Camelia sinensis green tea polyphenols antioxidant activity L*a*b* WHC WSI °Brix pH osmolality functional drinks Pleurotus ostreatus phenolic profile total phenol content phytic acid coffee processing caffeine full washed natural anaerobic washed–extended fermentation cyclooxygenase cholinesterase malvidin molecular docking mead honey wine fermentation furfural furfuryl alcohol Saccharomyces cerevisiae potato resistant starch type 1 obesity inflammation gut microbiota short-chain fatty acids thema EDItEUR::P Mathematics and Science::PB Mathematics::PBW Applied mathematics Functional foods are still attracting widespread consumer interest, mainly due to their beneficial effects on humans. Their action is primarily connected with their bioactive compound content. These compounds are mainly plant secondary metabolites (e.g., flavonoids, carotenoids, and phenolic acids) that are applied to recipes as extracts, or sometimes as pure compounds. However, primary plant metabolites and, sometimes, compounds from animal sources (e.g., selected peptides, vitamins, minerals, and fatty acids), as well as compounds from other sources, such as single cells (e.g., yeasts, bacteria, and algae), can be considered functional ingredients. Biologically active compounds demonstrate various positive physiological and immunological functions. Some act as antioxidant agents and, thus, can diminish the risk of various diseases, including cancer. Others stimulate defense mechanisms, prevent widespread damage, or enhance cell repair. One of the limitations in the application of functional ingredients is their stability, but other main challenges include finding optimal concentrations and recipes. This compilation of scientific publications aims to bring together the latest knowledge, ideas, considerations, and overviews on bioactive compounds that can be found in functional foods. 2024-05-14T14:03:14Z 2024-05-14T14:03:14Z 2024 book ONIX_20240514_9783725803750_264 9783725803750 9783725803767 https://directory.doabooks.org/handle/20.500.12854/137666 eng application/octet-stream Attribution-NonCommercial-NoDerivatives 4.0 International https://mdpi.com/books/pdfview/book/8883 https://mdpi.com/books/pdfview/book/8883 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-7258-0376-7 10.3390/books978-3-7258-0376-7 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783725803750 9783725803767 266 open access |
| spellingShingle | spirulina algae chemical composition health and nutritional value functional foods food formulation biological activity garlic (Allium sativum L.) FOS prebiotics UAE RSM HPLC-RID spice detection quantification nitrite replacement health E. angustifolium cell lines sprout bioactive compound new extraction functional product pharmacological role canned meat nitrite-free antioxidants lyophilization R. nigrum L. black currant leaves TBARS pulsed electric field plant tissue hot air drying chemical properties pretreatment Poniol extract phytocompounds sucrose co-crystallization encapsulation naringin flavonoid extraction bioactive potential pharmaceutical Matcha Camelia sinensis green tea polyphenols antioxidant activity L*a*b* WHC WSI °Brix pH osmolality functional drinks Pleurotus ostreatus phenolic profile total phenol content phytic acid coffee processing caffeine full washed natural anaerobic washed–extended fermentation cyclooxygenase cholinesterase malvidin molecular docking mead honey wine fermentation furfural furfuryl alcohol Saccharomyces cerevisiae potato resistant starch type 1 obesity inflammation gut microbiota short-chain fatty acids thema EDItEUR::P Mathematics and Science::PB Mathematics::PBW Applied mathematics Bioactive Compounds from Functional Foods |
| title | Bioactive Compounds from Functional Foods |
| title_full | Bioactive Compounds from Functional Foods |
| title_fullStr | Bioactive Compounds from Functional Foods |
| title_full_unstemmed | Bioactive Compounds from Functional Foods |
| title_short | Bioactive Compounds from Functional Foods |
| title_sort | bioactive compounds from functional foods |
| topic | spirulina algae chemical composition health and nutritional value functional foods food formulation biological activity garlic (Allium sativum L.) FOS prebiotics UAE RSM HPLC-RID spice detection quantification nitrite replacement health E. angustifolium cell lines sprout bioactive compound new extraction functional product pharmacological role canned meat nitrite-free antioxidants lyophilization R. nigrum L. black currant leaves TBARS pulsed electric field plant tissue hot air drying chemical properties pretreatment Poniol extract phytocompounds sucrose co-crystallization encapsulation naringin flavonoid extraction bioactive potential pharmaceutical Matcha Camelia sinensis green tea polyphenols antioxidant activity L*a*b* WHC WSI °Brix pH osmolality functional drinks Pleurotus ostreatus phenolic profile total phenol content phytic acid coffee processing caffeine full washed natural anaerobic washed–extended fermentation cyclooxygenase cholinesterase malvidin molecular docking mead honey wine fermentation furfural furfuryl alcohol Saccharomyces cerevisiae potato resistant starch type 1 obesity inflammation gut microbiota short-chain fatty acids thema EDItEUR::P Mathematics and Science::PB Mathematics::PBW Applied mathematics |
| topic_facet | spirulina algae chemical composition health and nutritional value functional foods food formulation biological activity garlic (Allium sativum L.) FOS prebiotics UAE RSM HPLC-RID spice detection quantification nitrite replacement health E. angustifolium cell lines sprout bioactive compound new extraction functional product pharmacological role canned meat nitrite-free antioxidants lyophilization R. nigrum L. black currant leaves TBARS pulsed electric field plant tissue hot air drying chemical properties pretreatment Poniol extract phytocompounds sucrose co-crystallization encapsulation naringin flavonoid extraction bioactive potential pharmaceutical Matcha Camelia sinensis green tea polyphenols antioxidant activity L*a*b* WHC WSI °Brix pH osmolality functional drinks Pleurotus ostreatus phenolic profile total phenol content phytic acid coffee processing caffeine full washed natural anaerobic washed–extended fermentation cyclooxygenase cholinesterase malvidin molecular docking mead honey wine fermentation furfural furfuryl alcohol Saccharomyces cerevisiae potato resistant starch type 1 obesity inflammation gut microbiota short-chain fatty acids thema EDItEUR::P Mathematics and Science::PB Mathematics::PBW Applied mathematics |
| url | ONIX_20240514_9783725803750_264 |