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008			230913s2023 sz | fo |||| 0|eng d
020			_a9783031281099
024	7		_a10.1007/978-3-031-28109-9 _2doi
040			_aES-MaUEC _bspa _cES-MaUEC _dES-MaUEC
050		4	_aTX531 _b2023 EB
245	0	0	_aHandbook of Food Bioactive Ingredients : _bProperties and Applications _cedited by Seid Mahdi Jafari, Ali Rashidinejad, Jesus Simal-Gandara
250			_a1st ed. 2023
264		1	_aCham _bSpringer International Publishing _c2023
300			_a1 recurso en línea
336			_atexto _btxt _2rdacontent
337			_aelectrónico _bc _2rdamedia
338			_arecurso electrónico _bcr _2rdacarrier
505	0		_aAn overview of different food bioactive ingredients -- Hydroxybenzoic acids -- Hydroxycinnamic acids -- Flavones -- Flavonols -- flavanones -- Flavanols -- Isoflavones -- Anthocyanins -- Chalcones -- Ellagitannins -- Gallotannins -- Procyanidins -- Stilbenes -- Lignans -- Carotenoids and sterols -- Lycopene -- β-Carotene -- Lutein -- Zeaxanthin -- Astaxanthin -- Fucoxanthin -- Bixin -- Crocins -- Phytosterols -- Marine bioactive peptides (fishes, algae, cephalopods, molluscs, and crustaceans) -- Non-marine animal bioactive peptides (dairy, meat, and egg) -- Plant bioactive peptides (oilseed, legume, cereal, fruit, and vegetable) -- Microbial bioactive peptides (from bacteria, yeasts, and molds) -- Fish and marine oils -- Plant oils rich in essential fatty acids. .
520			_aBioactive ingredients, including both bioactive compounds and bioactive live organisms, are present in small amounts in natural sources such as fruits and vegetables. These ingredients have been continuously investigated during the last few decades and the epidemiological data suggest that their intake is associated with significant decreased risk of various disorders and chronic diseases owing to their anti-oxidant, anti-bacterial and anti-inflammatory qualities. Some of these natural ingredients such as catechins, curcumin, resveratrol, oleuropein, quercetin, rutin, hesperidin, sulforaphane, ellagic acid, and anthocyanins, have been studied as factors with possible direct or indirect effect on specific molecular pathways which are playing vital roles in the association with the pathophysiology of the chronic diseases such as cancer. In light of this, natural foods and food-derived products rich in bioactives have received recent growing attention. It has been reported that frequent consumption of fruits, vegetables, and their associated natural products have many health-promoting benefits that protect against degenerative illnesses including heart disease, arthritis, cancer, immune system decline, brain dysfunction, inflammation and cataracts. Functional foods and medicinal supplements containing encapsulated bioactive materials will be the future of new emerging products in the food and pharma industries. Such products present therapeutical and medicinal properties that can prevent and/or cure specific chronic diseases and disorders. Handbook Of Bioactive Ingredients provides a systematic overview of different food bioactive ingredients describing their chemistry, structure, functionality, safety/toxicity, oral delivery and their applications in functional foods. Detailed chapters will describe various bioactive ingredients including polyphenolic compounds such as phenolic acids, flavonoids and anthocyanins, carotenoids, sterols such as non-oxygenated carotenoids, xanthophylls and phytosterols, bioactive peptides such as marine bioactive peptides, animal bioactive peptides, plant bioactive peptides, microbial bioactive peptides, essential fatty acids like fish and marine oils and plant oils, live organisms like probiotics and yeasts, essential oils and oleoresins like monoterpens, sequiterpens and oleoresins, vitamins and minerals including liposoluble vitamins, hydrosoluble vitamins and trace minerals), and other bioactive compounds including prebiotics, oligosaccharides, dietary fibers and beta-glucan. This book is the first comprehensive collection of scientific evidence form published literature on natural bioactive ingredients.
988			_aSpringer_BiomedLife_2023
650		7	_2embne _9138051 _aAlimentos _xComposición
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-3-031-28109-9 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE
998			_b04/2024 _dz _eb _zSI