| Title | : | Bioactive Molecules in Food (Reference Series in Phytochemistry) |
| Author | : | Jean-Michel Mérillon |
| Language | : | en |
| Rating | : | 4.90 out of 5 stars |
| Type | : | PDF, ePub, Kindle |
| Uploaded | : | Apr 11, 2021 |
Read Online Bioactive Molecules in Food (Reference Series in Phytochemistry) - Jean-Michel Mérillon | PDF
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They include lipophilic and hydrophilic molecules with complex chemical structures resulting in a number of different absorption mechanisms. For polyphenols, even within the same subclass of compounds, there are significant differences in absorption.
Bioactive molecules in food by jean-michel mérillon, kishan gopal ramawat, jan 26, 2019, springer edition, hardcover.
Bioactive constituents of food evoke physiological, behavioral, and immunological effects.
Food industry produces worldwide millions of tons of plant‐derived wastes which can be exploited as sources of high‐value components: proteins, fibres, polysaccharides, flavour compounds or different phytochemicals. These bioactive compounds can be valorised as functional ingredients in food, pharmaceutical, health care, cosmetic and other products.
Society is keen to know the benefits of organic food, bioactive molecules present in their food, and possibility of food fortified with beneficial molecules. This has direct impact on research related to this field by all those involved in food cultivation, processing, and production including meat quality.
This reference work provides comprehensive information about the bioactive molecules presented in our daily food and their effect on the physical and mental state of our body. Although the concept of functional food is new, the consumption of selected food to attain a specific effect existed already in ancient civilizations, namely of china and india.
It is most common to find mixtures of these compounds within a plant food rarely is one class of bioactive food component found singly.
Bioavailability is a key step in ensuring bioefficacy of bioactive food compounds or oral drugs.
Essential oils are also inherently bioactive but, unlike bioactive-rich foods, they are not a source of nutrition. For example, both the fruit of a lemon and lemon essential oil which is extracted from the rind, contain bioactive compounds, but the latter doesn’t provide any energy in the form of calories, vitamins, or minerals.
May 6, 2014 bioactive compounds in foods have been gaining interest, and processes nutrient reference values for bioactives: new approaches needed?.
There is a well-defined and programmed vegetarian herbal diet starting from postpartum care, and beneficial effects of such diet are discussed in light of scientific information available. Effect of bioactive molecules present in these foods and safety aspect are also discussed.
Functional foods defined as “similar in appearance to a conventional food, and is demonstrated to have physiological benefits or reduce the risk of chronic disease beyond basic nutritional functions. ” the leading role in food industry plays ultimately by the functional food. In recent days, the designing of a functional food with the incorporation of medicinal plants, which is the natural.
Bioactive compounds: a bioactive compound is a chemical found in foods such as whole grains, vegetables, fruits,.
Bioactive carbohydrates can be obtained from innumerable plants, animals and microorganisms, many of which have immense potential for use as ingredients in food and pharmaceutical products.
When a bioactive compound is included in a food formulation with a specific purpose, the new product could be considered a functional food (day and others 2009). It is important to point out that the health benefits of the new functional food for one or more physical conditions of the human organism has to be demonstrated.
It is a collection of findings of basic and applied research on plant bioactive molecules, their development and utilization in food products.
Aug 6, 2019 bioactive compounds are defined as components of food that have an impact on physiological or cellular citation: aanchal walia.
Lactic acid bacteria (lab) can produce a huge amount of bioactive compounds. Since their elective habitat is food, especially dairy but also vegetal food, it is frequent to find bioactive molecules in fermented products. Sometimes these compounds can have adverse effects on human health such as biogenic amines (tyramine and histamine), causing allergies, hypertensive crises, and headache.
Jul 14, 2004 abstract identifying bioactive compounds and establishing their health effects table 1 -bioactive compounds: food sources and tabulated data on food content table 2 figure modified from reference 79 with.
These bioactive compounds can be defined as 'inherent non-nutrient constituents of food plants and edible mushrooms with anticipated health promoting/.
Bioactive molecules in food: from food composition and dedicated databases to metabolomic pathways - a special issue published by hindawi.
Food sourced glycans or carbohydrates (including bioactive polysaccharides, oligosaccharides, glycolipids and glycoproteins) are of particular interest to the scientific community due to their abundance in nature. Such carbohydrates can be isolated from human and non-human milks, plant and animal material and even honey.
Defatted seed meals of oleaginous brassicaceae, such as eruca sativa, and potato peel are excellent plant matrices to recover potentially useful biomolecules from industrial processes in a circular strategy perspective aiming at crop protection. These biomolecules, mainly glycoalkaloids and phenols for potato and glucosinolates for brassicaceae, have been proven to be effective against.
In this scenario, this second version of the special issue will strength all the research papers that will deepen our knowledge and understanding on how green and sustainable extraction technologies can recover bioactive molecules with functional properties from food by-products.
Highlighting theoretical and practical attributes of different functional foods and how they are utilized globally, this book is an essential reference for researchers,.
Medicinal plants, common names, bioactive molecules, functional food, reference.
This reference work provides comprehensive information about the bioactive molecules presented in our daily food and their effect on the physical and mental.
These compounds are generally bitter and astringent to the human tasting senses. In addition, formulators have to protect bioactive compounds during food processing.
The term bioactive food component refers to nonessential biomolecules that are present in foods and exhibit the capacity to modulate one or more metabolic processes, which results in the promotion of better health. Bioactive food components are usually found in multiple forms such as glycosylated, esterified, thiolyated, or hydroxylated.
Meat is a major source of beneficial compounds but it also contains other components in meats with special reference to meat-based functional foods.
A type of chemical found in small amounts in plants and certain foods (such as fruits, vegetables, nuts, oils, and whole grains).
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