Bioactive Food Components Activity in Mechanistic Approach

1st Edition - November 18, 2021
Editors: Cinthia Bau Betim Cazarin, Juliano Lemos Bicas, Glaucia Maria Pastore, Mario Roberto Marostica Junior
Language: English
Paperback ISBN:
9 7 8 - 0 - 1 2 - 8 2 3 5 6 9 - 0
eBook ISBN:
9 7 8 - 0 - 1 2 - 8 2 2 5 9 0 - 5

Bioactive Food Components Activity in Mechanistic Approach presents the role of functional foods and bioactive compounds in inflammation. This book focuses on bioactive compou… Read more

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Bioactive Food Components Activity in Mechanistic Approach presents the role of functional foods and bioactive compounds in inflammation. This book focuses on bioactive compounds, including phenolics, prebiotics, carotenoids, tocopherols, bioactive peptides, probiotics, polyunsaturated and monounsaturated fatty acids, and describes their actions in several diseases, mainly obesity and co-morbidities, inflammatory bowel disease, cognitive decline and cancer, and aging. Intended for food, nutrition, and nutraceutical researchers, as well as those studying related fields, the book offers a mechanistic approach that is currently lacking in the market.

Cinthia Bau Betim Cazarin

Cinthia Bau Betim Cazarin is a member of the faculty at UNICAMP. She has a degree in Nutrition, a Master's degree in Food and Nutrition, and a PhD in Food and Nutrition. Her areas of research include nutrition, functional foods, antioxidants, inflammation, food consumption.

Affiliations and expertise

Faculty of Food Engineering – UNICAMP, Brazil

Juliano Lemos Bicas

Juliano Lemos Bicas is a member of the faculty at UNICAMP. He holds a degree in Food Engineering and a PhD in Food Science His research areas include biocatalysis and microbial biotransformation, biotechnological production of ingredients for the food industry and bioprocess optimization.

Affiliations and expertise

Associate Professor, Faculty of Food Engineering, University of Campinas, Brazil

Glaucia Maria Pastore

Glaucia Maria Pastore completed her Doctorate in Food Science from the State University of Campinas in 1992. She is currently Full Professor at the School of Food Engineering at the State University of Campinas (FEA / UNICAMP). Her research areas include functional foods, functional potential of cerrado fruits, obtaining aromas through the action of lipases and microorganisms, application of biotechnology in obtaining new food ingredients, microbial production of biosurfactants, aroma esters, biotransformation of terpenes and study of prebiotics in tropical fruits.

Affiliations and expertise

Faculty of Food Engineering – UNICAMP, Brazil

Mario Roberto Marostica Junior

Mário Roberto Maróstica Junior is Associate Professor at Faculty of Food Engineering, University of Campinas since 2008. PhD in Food Science (UNICAMP-2006), stay in Leibniz Universität Hannover. Post-doc in Lund University, 2009. Publications: 1 licensed patent, 2 books, around 100 papers in international journals. Supervisions: 14 undergraduation students, 20 master students, 21 PhD Students, 6 Post-doc researchers. Research topics: bioactive compounds and its roles on health and diseases prevention, focusing on obesity, inflammatory bowel disease, cognition. CNPq Research Fellow. Associate Editor of Journal of Functional Foods.

Affiliations and expertise

Faculty of Food Engineering – UNICAMP, Brazil