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BL
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| Record Number
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889818
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| Title & Author
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Functional food and human health /\ Vibha Rani, Umesh C.S. Yadav, editors.
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| Publication Statement
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Singapore :: Springer,, 2018.
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| Page. NO
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1 online resource
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| ISBN
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9789811311239
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: 9789811311246
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: 9789811345739
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: 9811311234
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: 9811311242
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: 9811345732
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9789811311222
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9811311226
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| Contents
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Intro; Foreword; Preface; Contents; Contributors; About the Editors; Part I: Functional Food Components in Daily Diet; 1: Composition ofFunctional Food inWorld Diet; 1.1 Introduction; 1.2 Market ofFunctional Foods; 1.2.1 Status ofFunctional Food at International Level; 1.2.2 Status ofFunctional Foods at Indian Level; 1.2.3 Suppliers ofFunctional Food totheIndian Market; 1.3 Fast-Growing Categories ofFunctional Foods; 1.3.1 Probiotics asFunctional Foods; 1.3.2 Beverages asFunctional Foods; 1.3.2.1 Green Tea; 1.3.2.2 Dairy-Based Beverages; 1.3.2.3 Sports Drinks
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1.3.2.4 Wine1.3.3 Dietary Fiber asFunctional Foods; 1.3.4 Fruits andVegetables asFunctional Foods; 1.4 Challenges andOpportunities ofFunctional Foods; 1.5 Conclusion; References; 2: Dietary Fibre- Nutrition andHealth Benefits; 2.1 Introduction; 2.2 Constituents ofDietary Fibre; 2.3 Soluble Dietary Fibre (SDF); 2.4 Insoluble Dietary Fibre (IDF); 2.5 Dietary Fibre Requirements; 2.6 Dietary Fibre: Nutritional andHealth Significance; 2.7 Role ofDietary Fibre inPhysiological Well-Being; 2.8 Conditions Linked toLow-Fibre Diets; 2.9 Dietary Fibre andCardiovascular Diseases
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2.10 Dietary Fibre andDiabetes2.11 Dietary Fibre andColorectal Cancer; 2.12 Dietary Fibre andHealthy Ageing; 2.13 Conclusion; References; 3: Phlorotannins andMacroalgal Polyphenols: Potential AsFunctional Food Ingredients andRole inHealth Promotion; 3.1 Introduction; 3.2 Macroalgal Sources ofPolyphenols; 3.3 Classification andStructure ofPhlorotannins; 3.4 Phlorotannin Content ofMacroalgae; 3.5 Identification andAnalysis ofMacroalgal Phlorotannins; 3.6 Dietary Intake ofMacroalgal Phlorotannins; 3.6.1 Bioavailability ofPolyphenols
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3.7 Role ofMacroalgal Polyphenols inHuman Health3.7.1 Anti-hyperglycaemic Effects; 3.7.1.1 In Vitro Studies; 3.7.1.2 Animal Studies; 3.7.1.3 Human Studies; 3.7.1.4 Summary; 3.7.2 Anti-hyperlipidaemic Effects; 3.7.2.1 In Vitro Studies; 3.7.2.2 Animal Studies; 3.7.2.3 Human Studies; 3.7.2.4 Summary; 3.7.3 Health Effects According toAlgal Species; 3.8 Macroalgae AsaFunctional Food Ingredient; 3.8.1 Safe Levels ofConsumption; 3.8.2 Additional Bioactive Compounds inMacroalgae; 3.8.3 Availability andSustainability ofMacroalgae AsaFunctional Food Source
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3.8.4 Processing ofMacroalgae forConsumption3.8.5 Incorporation ofMacroalgae into Foods; 3.8.6 Commercial Potential ofFunctional Foods; 3.9 Conclusion; References; 4: Probiotics asFunctional Foods inEnhancing Gut Immunity; 4.1 Introduction; 4.2 Microflora ofGastrointestinal Tract andOther Organs; 4.2.1 The Gastrointestinal Tract; 4.2.1.1 Role ofGut Mucosa andGut-Associated Lymphoid Tissue inHost Immune System; 4.2.1.2 Intestinal Microflora andDevelopment oftheHost Immune System; 4.2.1.3 Colorectal Cancer; 4.2.1.4 Adhesion ofProbiotics toTarget Sites
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| Abstract
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Global health and the increasing incidence of various diseases are a cause for concern, and doctors and scientists reason that the diet, food habits and lifestyle are contributing factors. Processed food has reduced the nutritional value of our diet, and although supplementing foods with various additives is considered an alternative, the long-term impact of this is not known. Many laboratories around the world are working to identify various nutritional components in our daily food and their effect on human health. These have been classified as Nutraceuticals or functional food, and they may have preventive and therapeutic effects in a number of pathologies associated with modern dietary habits and lifestyles. This book addresses various aspects of this issue, revitalizing the discussion and consolidating the latest research on nutritional and functional food and their effects in in-vitro, in-vivo and human clinical studies.
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| Subject
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Functional foods.
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Nutrition.
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Biomedical engineering.
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Botany plant sciences.
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Food beverage technology.
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Functional foods.
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HEALTH FITNESS-- Healthy Living.
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HEALTH FITNESS-- Holism.
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HEALTH FITNESS-- Reference.
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MEDICAL-- Preventive Medicine.
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Nutrition.
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Pharmacology.
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| Dewey Classification
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613.2
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| LC Classification
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QP144.F85
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| Added Entry
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Rani, Vibha
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Yadav, Umesh Chand Singh
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