Bioactive Components for Functional Foods defines each chemical family of bioactives and collects many of the functional components described in foods and their implications on nutrition and health. It also discusses non-phytochemical components, such as probiotics, bioactive peptides, and fatty acids and their relationship to health. Readers will learn about the metabolism and bioavailability of bioactives, interactions with gut microbiota, interactions of probiotics as food ingredients with other food components, and more.
Readers will also find the latest marketing and regulatory issues for functional foods while learning about future trends of micro and nanoencapsulation, delivery systems, and nutraceuticals.
1. Functional foods: What are they?
2. Why and how did functional foods arise?
3. Phenoliccompounds
4. Phytoestrogens (isoflavones, lignans, stilbenes)
5. Carotenoids
6. Fatty acids
7.Phytosterols
8. Dietary fiber
9. Prebiotics, probiotics, symbiotic and postbiotics
10. Bioactive peptides
11. Organosulfur compounds (from Allium species, glucosinolates and others)
12.Minerals and Vitamins (A, E, C, folates)
13. Miscellaneous compounds (e.g., isoprenoids, algal compounds, taxans)
14. Marketing and regulatory issues (for functional foods)
15. Future trends (e.g., Micro and Nanoencapsulation, Delivery systems, and Nutraceuticals)
Dr. Santos-Buelga is a professor of Food Science at the University of Salamanca, Spain and Head of the Grupo de Investigación en Polifenoles (GIP-USAL). He also spent one year as a visiting researcher at Institut de Produits de la Vigne Narbonne, France in 1989 and Lehrstuhl fur Obstbau - Technische Universität Munchen, Freising-Weihenstephan, Germany. His current research interests focus on the health implications of dietary polyphenols including bioavailability, metabolism and evaluation of the biological activity and mechanisms of action. His research has appeared in over 300 JCR journals and numerous international books. He has supervised 22 PhD Thesis, co-edited 3 reference books, and co-authored numerous chapters in international books.
Dr. Gonzįlez-Paramįs is an associate Professor of Food Science at the University of Salamanca in Spain. From 2006-2007, she was a visiting researcher at Plant Research International in Wageningen, Netherlands. Her experience related to the chemistry of phenolics, includes extraction and analysis, structural characterization, influence on the stability and sensory properties of processed food of plant origin, transformations in food, antioxidant properties, dietary intake and health implications. Her current research interests focus on the study of the implications of phenolic compounds in human health, using the model organism Caenorhabditis elegans. Her research has appeared in three competitive projects funded by national and regional entities; she supervised seven PhD Thesis; co-authored 11 chapters in international books, and more than 100 articles in JCR journals.
Dr. Įlvarez-Suįrez is a professor of Food Chemistry at the San Francisco de Quito University, Ecuador. From 2019-2021 he was deemed a highly Cited Researcher, by Clarivate. From 2014-2020, he was a Professor of Food Chemistry at the University of the Americas in Ecuador and from 2019-2021, he was a distinguished Adjunct Professor at the King Abdulaziz University, Saudi Arabia He did his Postdoctoral researcher at the Institute of Biochemistry, Universitą Politecnica delle Marche, Italy. His current research interests focus on natural antioxidants and their sources, mechanisms of action and their potential applications in human health.
His research has appeared in eight competitive projects financed by national entities and he has supervised three PhD thesis; edited one reference books and co-authored three chapters in international books and 100 articles in JCR journals.
