Bioactive Lipids

1st Edition - September 14, 2022
Editors: Manuela Pintado, Manuela Machado, Ana Maria Gomes, Ana Sofia Salsinha, Luis Miguel Rodriguez-Alcala
Language: English
Paperback ISBN:
9 7 8 - 0 - 1 2 - 8 2 4 0 4 3 - 4
eBook ISBN:
9 7 8 - 0 - 1 2 - 8 2 4 1 7 4 - 5

Bioactive Lipids presents the topic of bioactive lipids from a functional food development perspective. This book explores the potential of dietary lipids to understand how such… Read more

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Bioactive Lipids presents the topic of bioactive lipids from a functional food development perspective. This book explores the potential of dietary lipids to understand how such bioactive compounds can be used in the development of functional foods and nutraceuticals. The book includes case studies to enable readers to understand the potential of several dietary lipids and the possibilities regarding their incorporation into several food matrices. Bioactive Lipids will be a welcome reference for researchers, lecturers and students from the food science and nutrition fields.

Cover image
Title page
Table of Contents
Copyright
Contributors
Chapter 1: Bioactive lipids: Chemistry, biochemistry, and biological properties
Abstract
Acknowledgments
Conflicts of interest
Introduction: Lipids’ basic chemistry
Bioactive lipids: Biological properties and dietary sources
Conclusion
References
Chapter 2: Lipidomics
Abstract
Acknowledgments
Conflicts of interest
Introduction
Lipidomics: Definitions and basic concepts
Lipid extraction
Mass spectroscopy—An important tool in lipidomics
Data analysis
Lipidomics applications
Conclusion
References
Chapter 3: The pro- and antiinflammatory activity of fatty acids
Abstract
Acknowledgments
Conflicts of interest
Introduction: Inflammation
The role of lipids as inflammatory mediators
The proinflammatory actions of fatty acids
The antiinflammatory potential of bioactive lipids
Bioactive lipids and brain: Role of fatty acids on neuroinflammation
Conclusion
References
Chapter 4: Bioactive lipids in cardiovascular disease
Abstract
The role of lipids in cardiovascular diseases: An old story told from a clinical perspective
References
Further reading
Chapter 5: The role of fatty acids metabolism on cancer progression and therapeutics development
Abstract
Introduction
Fatty acids and heterotypic interactions at the tumor microenvironment
Lipids support cancer initiation, progression and metastasis, and its association with cancer hallmarks
Lipid metabolism in cancer stem cells
Therapeutically exploiting fatty acid metabolism in cancer
Conclusion and future perspectives
References
Chapter 6: Role of bioactive lipids in obesity
Abstract
Acknowledgments
Conflicts of interest
Introduction
Lipid metabolism
Long-chain saturated fatty acids’ role on obesity development
The antiobesity potential of fatty acids
Conclusion
References
Chapter 7: Functionality of bioactive lipids in cognitive function
Abstract
Introduction
Lipids and nervous system formation
Lipids function in cerebral training and development
Effects of lipids consumption on memory and learning
Final considerations
References
Chapter 8: Impact of bioactive lipids on gut microbiota
Abstract
Introduction
Bioactive lipid’s role on gut microbiota function
Conclusion
References
Chapter 9: Lipids as antimicrobials
Abstract
Acknowledgments
Introduction
Mechanisms of action
Antimicrobial lipids
Lipid-based nanodelivery systems
Encapsulation of free fatty acids
Encapsulation of essential oils
Conclusion
References
Chapter 10: Oils as a source of bioactive lipids (olive oil, palm oil, fish oil)
Abstract
Introduction
Olive oil
Palm oil
Fish oil
Current challenges and future perspectives
References
Chapter 11: Milk lipids and their nutritional importance
Abstract
Acknowledgments
Milkfat and their fatty acids
Short- and medium-chain fatty acids
Conjugated linoleic acid (CLA)
Conjugated linolenic acid (CLNA)
Trans fatty acids (TFA) from natural origin
Triacylglycerols in milk fat
Polar lipids in milk and milk products
Vitamins and carotenoids in milk fat
References
Chapter 12: Alternative sources of bioactive lipids: Challenges and perspectives (microalgae, plant seeds)
Abstract
Acknowledgments
Introduction
Microalgae lipids
Seed oils
Conclusion
References
Chapter 13: Challenges in functional foods development based on bioactive lipids
Abstract
Acknowledgments
Conflicts of interest
Introduction
Oxidation: The main challenges in lipid-based functional foods development
Strategies to enhance the oxidative stability of lipid-based functional foods
Examples of foods enrichment in bioactive lipids
Conclusion
References
Chapter 14: Lipid delivery systems for food applications
Abstract
Acknowledgments
Conflicts of interest
Introduction
Nanoscale lipid delivery systems
Applications of nanoscale delivery systems in the food industry
Biological fate and safety of lipid delivery systems
Conclusion
References
Chapter 15: Bioactive lipids: Pharmaceutical, nutraceutical, and cosmeceutical applications
Abstract
Acknowledgments
Introduction
Bioactive lipids as promising health promoters
Challenges in the development of bioactive lipids-containing formulations
Pharmaceutical applications of bioactive lipids
Nutraceutical applications of bioactive lipids
Cosmeceutical applications of bioactive lipids
Conclusion
References
Index

Manuela Pintado

Manuela Pintado is Associate Professor of the College of Biotechnology of the Portuguese Catholic University (ESB-UCP), Associate Director of ESB UCP and the director of CBQF (Chemistry and Biotechnology Center – State Associate Laboratory), an ESB UCP research unit and Associate Laboratory. Her research work is focused on functional ingredients/foods (particularly lipids, peptides, and polyphenols), and by-products valorization thought the development of new functional products.

Affiliations and expertise

Associate Professor, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal

Manuela Machado

Manuela Machado has a bachelor’s degree in food science and a master’s degree in biotechnology and Food Quality. From June 2014 and December 2018, she worked as a research fellow in some research projects focused on food valorization and functional food, particularly the incorporation of bioactive lipids in food matrices. She is currently a Ph.D. student in the Food Science and Technology and Nutrition Program. She is developing her Ph.D. thesis in CBQF ESB-UCP under the supervision of Professor. Manuela Pintado, Professor Ana Gomes, and Ph.D. Luís Alcalá. Her Ph.D. project is focused on technological feasibility in terms of thermal stability and shelf-life of novel lipid-based anti-obesity functional dairy products.

Affiliations and expertise

PhD Student, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal

Ana Maria Gomes

Ana Maria Gomes is Associate Professor at Universidade Católica Portuguesa, Escola Superior de Biotecnologia (ESB-UCP); she is currently member of the Directive Board of the Research Center, CBQF, and member (Vice-President) of the Management Board of Integralar - Knowledge division (PortugalFoods) in representation of ESB-UCP. She completed her degree in Pharmaceutical Sciences at University of Coimbra in 1990, and her PhD degree in Biotechnology (Food Science and Technology) at ESB-UCP in 1999. She is leading the Nutrition and Health Lab at CBQF, where research targets advances in the areas of Food Added-Value and Sustainability, Nutraceutical ingredients (lipids, fibres and polyphenols) and functional foods (marine, dairy, legume and cereal-based), Micro- or nanoencapsulation delivery systems, and Microbiome and Health. She is actively engaged in national and international collaborative research activities.

Affiliations and expertise

Associate Professor, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal

Ana Sofia Salsinha

Ana Sofia Salsinha has a Bachelor degree in Cellular and Molecular Biology and a Master degree in Biotechnology. From July 2017 to December 2018 she worked as a Research Fellow in CBQF, ESB-UCP, in a project regarding the microbial production of Conjugated Linoleic Acid isomers. She is currently a PhD student in the Food Science and Technology and Nutrition Program. She’s developing her PhD thesis in CBQF, ESB-UCP, under the supervision of Dr. Manuela Pintado and Dr. Luís Alcalá and at the Glial Cell Group at i3S-IBMC under the supervision of Dr. João Relvas. Her PhD project aims to study the role of a western-pattern diet, namely saturated fatty acids, on hypothalamus inflammation and the potential anti-inflammatory effect of omega-3 and conjugated fatty acids enriched oils.

Affiliations and expertise

PhD Student, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal

Luis Miguel Rodriguez-Alcala

Luis Miguel Rodriguez-Alcala developed his professional research career in the Spanish Research Council (CSIC; Madrid, Spain) from 2004 to 2013 and Catholic University of Portugal (UCP-CBQF; Porto, Portugal) from 2014 to present. I have been also invited researcher at Universidad Complutense de Madrid (Madrid, Spain; 2010-2018) and Universidad Bernardo O´Higgins (Chile; 2016-2018). During all these years, I have collaborated with several companies in the characterization, isolation and purification of bioactive lipids for their utilization in foods where stability, absorption and systemic effects were monitored. Other works aimed to characterize lipid biochemistry imbalance associated with metabolic diseases, aging or environmental contaminants both in animals and humans. Currently, I am Senior research, team leader of lipidomics studies at Alchemy project involved in valorization of fermentation coproducts through downstream processing of lipids.

Affiliations and expertise

Senior Researcher, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal