Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress 1st Edition by Blanca, Cristina 9780128234822 0128234822

Table Contents:

1. Chapter 1. Bioactive compounds modulating inflammation and oxidative stress in some traditional functional foods and beverages
2. Chapter 2. Health-promoting activities and bioavailability of bioactive compounds from functional foods
3. Chapter 3. Development of functional foods by using 3D printing technologies: application to oxidative stress and inflammation-related affections
4. Chapter 4. The regulatory aspects of substantiating health benefits of foods containing antioxidants
5. Chapter 5. Developing novel foods using multiple emulsions: insights with reference to bioaccessibility and bioavailability
6. Chapter 6. A new approach of functional pectin and pectic oligosaccharides: role as antioxidant and antiinflammatory compounds
7. Chapter 7. Fatty acids from natural resources in inflammatory gastrointestinal diseases with specific focus on inflammatory bowel disease
8. Chapter 8. Proteins, peptides, and protein hydrolysates as immunomodulatory and antioxidant agents for the formulation of functional foods
9. Chapter 9. Anti-inflammatory and antioxidant phenolic compounds
10. Chapter 10. Role of micronutrients zinc and selenium in inflammation and oxidative stress
11. Chapter 11. Glucosinolates and their bioactive metabolites as functional compounds modulating inflammation
12. Chapter 12. Microalgal bioactive components as antiinflammatory and antioxidant agents for health promotion
13. Chapter 13. Polysaccharides from macroalgae: chemical characterization, functional properties and biological activity
14. Chapter 14. Role of cereal bioactive compounds in the prevention of age-related diseases
15. Chapter 15. Potential role of pulses in the development of functional foods modulating inflammation and oxidative stress
16. Chapter 16. Probiotics and postbiotics: focus on metabolic syndrome
17. Chapter 17. Potential of edible insects as a new source of bioactive compounds against metabolic syndrome
18. Chapter 18. Advances in production and properties validation of multifunctional ingredients from Argentine food fruits to modulate oxidative stress and inflammation
19. Chapter 19. Bioactive compounds from Moringa oleifera as promising protectors of in vivo inflammation and oxidative stress processes
20. Chapter 20. Cruciferous vegetables: a mine of phytonutrients for functional and nutraceutical enrichment
21. Chapter 21. Challenges in the extraction of antiinflammatory and antioxidant compounds from new plant sources
22. Chapter 22. Encapsulation technologies applied to bioactive phenolic compounds and probiotics with potential application on chronic inflammation
23. Chapter 23. Fermentation and germination as a way to improve cereals antioxidant and antiinflammatory properties
24. Chapter 24. Modulation of inflammation and oxidative stress in Helicobacter pylori infection by bioactive compounds from food components
25. Chapter 25. Current evidence on the modulatory effects of food proteins and peptides in inflammation and gut microbiota
26. Chapter 26. Immunonutritional agonists in the neuroimmune response in AGE-Ing
27. Chapter 27. Role of dietary spices in modulating inflammation and oxidative stress
28. Chapter 28. Functional foods, hormesis, and oxidative stress
29. Chapter 29. Cancer on fire: role of inflammation in prevention and treatment
30. Chapter 30. The effects of soya consumption on glycemic parameters of type 2 diabetes: potential for functional foods