Secure CheckoutPersonal information is secured with SSL technology.
Free ShippingFree global shipping
No minimum order.
Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress presents the nutritional and technological aspects related to the development of functional foods with anti-inflammatory and antioxidant effects. Specifically, analytical approaches for the characterization of anti-inflammatory and antioxidant properties of healthy foods and functional constituents, as well as technological strategies for the extraction of compounds and fractions from raw materials to produce anti-inflammatory and antioxidant ingredients are addressed. In addition, the molecular mechanisms by which foods and their components can modulate inflammation and their oxidative stress effects on disease prevention are explored.
Finally, clinical research addressing nutritional needs in pathological subjects with inflammatory diseases are considered.
- Covers methods of analysis and extraction of anti-inflammatory and antioxidant compounds
- Offers an overview of the main anti-inflammatory and antioxidant compounds in foods
- Provides a guide on the mechanisms of action and health benefits of anti-inflammatory and antioxidant dietary bioactives
Nutrition researchers, academics, and scientists working in the research and development sector of food industry as well as students studying related fields
PART 1. DEVELOPING NEW FUNCTIONAL FOODS: AN OVERVIEW
1. Extraction and isolation of bioactive compounds from plants: A review on their pharmacological market value
2. Interplay between antioxidant and anti-inflammatory food-derived compounds
3. Design of functional foods by 3D printing
4. New functional foods: Marketing, consumer awareness and regulatory aspects
5. Ensuring the future of functional foods
PART 2. ANTIOXIDANT AND ANTI-INFLAMMATORY DIETARY COMPOUNDS
6. Polysaccharides as new functional ingredients
7. Omega-3 and -6 fatty acids in the spatial and temporal regulation of the inflammatory response
8. Bioactive peptides as modulators of inflammation and oxidative stress
9. Anti-inflammatory and antioxidant phenolic compounds
10. Terpenoids as inflammation and oxidative stress modulators
11. Anti-inflammatory and antioxidant micronutrients
12. Glucosinolates as regulators of inflammation
PART 3. NEW FOOD SOURCES OF ANTIOXIDANT AND ANTI-INFLAMMATORY COMPOUNDS
13. Micro and macroalgae as source of antioxidant and anti-inflammatory compounds
14. Findings on Whole-Grain Consumption and Biomarkers of Systemic Inflammation
15. Probiotics from research to market: the possibilities, risks and challenges
16. Insects as new source of anti-inflammatory and antioxidant compounds
PART 4. ADVANCES ON TECHNOLOGICAL APROACHES FOR THE PRODUCTION OF ANTIOXIDANT AND ANTI-INFLAMATORY INGREDIENTS
17. New delivery solutions for anti-inflammatory food ingredients
18. Advanced Extraction Techniques for retrieval of anti-inflammatory and antioxidant compounds from new plant sources
19. Biotechnological strategies to produce anti-inflammatory and antioxidant ingredients
PART 5. DIETARY ANTI-INFLAMMATORY AND ANTIOXIDANT COMPOUNDS: CLINICAL EVIDENCE IN DISEASE PREVENTION
20. Nutritional regulators of intestinal inflammation
21. Dietary pattern in relation to chemoprevention of neuroinflammatory disorders
22. Anti-inflammatory food compounds against cardiovascular diseases
23. Dietary chemopreventive compounds
24. Antioxidant and anti-inflammatory food compounds against metabolic disorders
25. Anti-Inflammatory effect of exercise mediated immune regulation
- No. of pages:
- © Academic Press 2021
- 1st October 2021
- Academic Press
- Paperback ISBN:
Blanca Hernández-Ledesma earned her Pharmacy Bachelor Degree in 1998, and defended the PhD thesis in Pharmacy in 2002. Her research career is focused on the biological activity of food proteins/peptides aiming at a better understanding of their health implications and the development of novel food ingredients. She is author of 73 JCR articles, 9 popular science articles, and 30 book chapters. Her results have been presented in 75 international and national conferences. She has supervised 4 Doctoral Thesis and 14 Master Thesis. She has participated in more than 30 international and national Research Projects. She has participated as member of Selection Board for Tenured Scientists, PhD and Master Thesis Dissertation committees, reviewer in international PhD theses, and member of National and International Projects Evaluation Panels. She is member of the Editorial Committees of 2 books and 8 journals and collaborates as reviewer for more than 90 journals.
Tenured Scientist, Instituto de Investigacion en Ciencias de la Alimentacion, Spain
Dr. Cristina Martínez-Villaluenga is a Research Scientist at the Spanish National Research Council (CSIC) since 2010 with particular expertise in the development of biotechnological innovations to maximize the health benefits of underexploited plant-derived foods for their application as nutraceuticals and functional ingredients. In addition, the elucidation of the mechanism of action of food compounds in disease prevention and management is other of her research goals. She has B.S. Degrees in Biology and Food Science and Technology from the Complutense University of Madrid (Spain). After receiving her Ph.D. from the Automoma University of Madrid in 2006, she was a Marie Curie Postdoctoral Fellow in the Department of Food Science and Nutrition at University of Illinois at Urbana-Champaign between 2007 and 2009. Her current research is focused on the sustainable and cost effective production of novel bioactive peptides for prevention and management of hypertension, inflammatory diseases, obesity and metabolic disorders. Dr. Martinez-Villaluenga has participated in several national, European and industrial research projects with large private companies. Dr. Martinez-Villaluenga holds 2 patents and has published over 60 peer-reviewed articles and books on the areas of Food Science, Technology and Molecular Nutrition. She has actively involved in mentoring of undergraduate, MSc, and PhD students and teaching in postgraduate programmes from Autonoma University of Madrid.
Research Scientist, Institute of Food Science, Technology and Nutrition, Spanish National Research Council, Madrid, Spain
Elsevier.com visitor survey
We are always looking for ways to improve customer experience on Elsevier.com.
We would like to ask you for a moment of your time to fill in a short questionnaire, at the end of your visit.
If you decide to participate, a new browser tab will open so you can complete the survey after you have completed your visit to this website.
Thanks in advance for your time.