Functional Foods and Food Supplements

doi:10.3390/books978-3-0365-0117-8

Download Url(s)

https://mdpi.com/books/pdfview/book/3439

Contributor(s)

Turrini, Federica (editor)

Boggia, Raffaella (editor)

Zunin, Paola (editor)

Language

English

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Abstract

Recent technological advancements, socio-economic trends, and population lifestyle modifications throughout the world indicate the need for foods with increased health benefits. The clear relationship between the food that we eat and our well-being is widely recognized. Today, foods are not only intended to satisfy hunger and provide necessary nutrients: they can also confer additional health benefits, such as preventing nutrition-related diseases and improving physical and mental well-being. This book provides a comprehensive overview of developments in the field of functional foods and food supplements. Readers will discover new food matrices as innovative natural sources of bioactive compounds endowed with health-promoting properties. Studies on chemical, technological, and nutritional characteristics of healthy food ingredients, analytical methods for monitoring their quality, and innovative formulation strategies are included.

URI

https://directory.doabooks.org/handle/20.500.12854/68423

Keywords

Cucurbita plants; cucurbits; pumpkin; phytochemical composition; food industry; polysaccharides; Lentinus edodes; antioxidant; cytotoxicity; processing; mushrooms; LAB (lactic acid bacteria); fermenting; dietary fiber; mushroom; Agaricus bisporus; dietary fiber ingredient; chemical composition; functional properties; optimization; central composite design; botanicals; food supplements; nutritional claims; functional food; resveratrol; pioglitazone hydrochloride; fatty acid; meat quality; antioxidant ability; yellow-feathered broiler chicken; pomegranate peels; anti-tyrosinase activity; waste recovery; green extraction; lactobacilli effervescent tablets; Chinese ginseng; Polygonatum sibiricum; lactobacilli viability; antibacterial activity; organoleptic assessment; storage stability; ellagic acid; oral administration; bioavailability; microformulations; nanoformulations; solubility enhancement; ‘Cobrançosa’ and ‘Galega Vulgar’ olive cultivars; phenolic compounds; oleuropein; verbascoside; hydroxytyrosol; ripening stage; maturity index; berry fruit; antioxidant activity; anthocyanins; HPLC fingerprint; underrated species; multipurpose tree; natural food preservative; Eucalyptus globulus essential oil; eucalyptol; antioxidant effect; vapor phase; Orangina fruit juice; functional foods; dietary supplements; food bioactive compounds; formulations; biological activities; quality control