| Description |
1 online resource (657 p.) |
| Contents |
Polyphenolic compounds mechanisms as inhibitors of advanced glycation end products and their relationship to health and disease / Vanize Martins Genova, Alessandra Gambero, Pedro de Souza Freitas Campos, and Gabriela A. Macedo -- Psychobiotics, a special type of probiotics, and their potential molecular mechanisms to ameliorate symptoms of stress and anxiety / Tana Hernandez-Barrueta -- Molecular mechanisms of chronobiotics as functional foods / Elisa Dufoo-Hurtado, Abraham Wall-Medrano, and Rocio Campos-Vega -- Common beans bioactive components and their potential to modulate molecular markers of obesity and type 2 diabetes / Montserrat Alcazar Valle, Eugenia Lugo Cervantes, David Fonseca Hernandez, and Luis Mojica -- Benefits of carioca beans (phaseolus vulgaris) : molecular mechanisms to human health and nutrition / Juliana Aparecida Correia Bento, Mariana Juste Contin Gomes, Priscila Zaczuk Bassinello, Hércia Stampini Duarte Martino, Menandes Alves de Souza Neto, and B. Dave Oomah -- Molecular effects of bioactive compounds from semi-desert plants and their uses as potential ingredient in food products / Lissethe Palomo-Ligas, Sendar Daniel Nery-Flores, Jesus David García-Ortiz, Claudia Mariana Pérez-Juárez, Adriana Carolina Flores-Gallegos, Raúl Rodríguez-Herrera, and Marisol Cruz-Requena -- Opuntia, ficus-indica [L.] Mill. and other species : source of bioactives and their molecular mechanisms of action to promote human health / Federica Blando, Clara Albano, Cristian Jiménez-Martínez, and Anaberta Cardador -- Molecular mechanisms of edible macro-and microalgae as functional foods or sources of nutraceuticals / Yvonne V. Yuan -- Hempseed : a functional food source / B. Dave Oomah -- Phytochemicals and functional properties of coffee : molecular mechanism of action / Salvador A. Saldaña-Mendoza, Sandra Pacios-Michelena, Mónica L. Chávez-González, Leidy Johana. Valencia-Hernández, A. Sócrates Palacios-Ponce, and Cristóbal N. Aguilar -- Coffee proteins : functional food ingredients with molecular effects for sustainable health / Amaia Iriondo-DeHond, Maria del Pilar Salazar, Laura Guspí Domènech, Jose Edgar Zapata Montoya, and Maria Dolores del Castillo -- Coffee, ginger and cinnamon : molecular mechanisms of action on human health / Maria Bibiana Zapata Londoño, Diego Fernando Uribe Yunda, Johanny Aguillón Osma, and Maria Elena Maldonado-Celis -- Chontaduro (bactris gasipaes kunth) : a sustainable source of healthy bioactive compounds / Ivan Luzardo-Ocampo, Mario E. Rodríguez-García, and Olga Lucia Torres-Vargas -- Saffron : a functional food with potential molecular effects / Yousef Rasmi, Elihud Salazar, Ena Gupta, Behrokh Daei-Hasani, and Martín Calderón-Juárez -- Cocoa shell : source of novel bioactive ingredients for the prevention of cardiometabolic diseases / Miguel Rebollo-Hernanz, Silvia Cañas, Cheyenne Braojos, Paz Cano-Muñoz, and Maria A. Martín-Cabrejas -- Pseudocereals : ancient grains as sources of bioactive compounds for functional foods and modulation of molecular markers / Oscar Abel Sánchez-Velázquez, María Lilibeth Manzanilla-Valdez, Martin Mondor, Guiomar Melgar-Lalanne, and Alan Javier Hernández-Álvarez -- Berries as functional foods : molecular mechanisms promoting human health / Shazia Parveen, Irshad Ul Haq Bhat, and Rajeev Bhat |
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Cover -- Title Page -- Copyright Page -- Contents -- List of Contributors -- Preface -- Part I Functional Food Bioactives -- Chapter 1 Polyphenolic Compounds Mechanisms as Inhibitors of Advanced Glycation End Products and Their Relationship to Health and Disease -- 1.1 Introduction -- 1.2 Glycation Reaction and Formation of Advanced Glycation End Products Formation -- 1.2.1 Advanced Glycation End Products-AGEs -- 1.2.2 Detoxification Process -- 1.2.3 Mechanisms of Detoxification and Intracellular Accumulation |
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1.2.4 Polyphenolic Compounds Mechanisms as Antiglycation Agents: Proposed Mechanisms -- 1.3 Current and Future Perspectives -- 1.4 Conclusion -- References -- Chapter 2 Psychobiotics, a Special Type of Probiotics, and Their Potential Molecular Mechanisms to Ameliorate Symptoms of Stress and Anxiety -- 2.1 Stress, Anxiety, and Depression, a Public Health Concern -- 2.2 Physiological Response to Stress: The HPA Axis -- 2.3 Psychobiotics for the Treatment of Stress-Related Conditions -- 2.4 Potential Mechanisms of Psychobiotic Activity -- 2.4.1 Production of Gamma-Aminobutyric Acid |
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2.4.2 Modulation of Host Serotonin Production -- 2.5 Limitations of Psychobiotic Research -- 2.6 Current and Future Perspectives of Psychobiotics Market -- 2.7 Conclusion -- References -- Chapter 3 Molecular Mechanisms of Chronobiotics as Functional Foods -- 3.1 Introduction -- 3.2 Circadian Clock and Diseases -- 3.3 Regulation of Circadian Clocks -- 3.3.1 Food as Synchronizer -- 3.4 Chronobiotics as Functional Foods -- 3.4.1 Nutrients -- 3.4.2 Phenolic Compounds -- 3.4.3 Lipophilic Compounds -- 3.4.4 Alkaloids -- 3.4.5 Others -- 3.5 Current Trends and Perspectives -- References |
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Part II Functional Food -- Chapter 4 Common Beans Bioactive Components and Their Potential to Modulate Molecular Markers of Obesity and Type 2 Diabetes -- 4.1 Introduction -- 4.1.1 Common Beans and Their Importance -- 4.1.2 Bioactive Components in Common Beans -- 4.1.3 Obesity and Diabetes in the World -- 4.1.4 Potential Molecular Mechanisms of Common Bean Bioactive Components to Treat Obesity -- 4.1.5 Potential Molecular Mechanisms of Common Bean Bioactive Components to Treat Type 2 Diabetes -- 4.2 Conclusion -- References |
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Chapter 5 Benefits of Carioca Beans (Phaseolus vulgaris): Molecular Mechanisms to Human Health and Nutrition -- 5.1 Introduction -- 5.2 Health Benefits of Compounds in Carioca Beans -- 5.2.1 Protein -- 5.2.2 Carbohydrates, Fiber, Resistant Starch, and Oligosaccharides -- 5.2.3 Micronutrients (Vitamins and Minerals) -- 5.3 Bioactive Compounds in Carioca Beans -- 5.3.1 Bioactive Peptides -- 5.3.2 Phenolic Compounds -- 5.3.3 Anthocyanins -- 5.4 Potential Benefits of Compounds in Carioca Beans in The Modulation of The Gut Microbiota -- 5.5 Potential Functional Foods/Industry Products -- References |
| Summary |
"Several books delve into the assessment of food functionality but, until now, very few (to almost none) explore the mechanisms (biochemical or molecular) of action of functional food bioactives. The increasing awareness about the strong relation between diet and human health has considerably changed food preferences in developed societies leading consumers to choose a concrete food product over another to achieve desirable health end-state/benefits (Díaz et al., 2020). Functional foods can provide added functional benefits to consumers' well-being (Granato et al., 2020). Functional foods positively modulate multiple health outcomes including cardiovascular diseases, diabetes, obesity, weight management, appetite, lipids, Alzheimer, memory, cancer, dysbiosis, aging, gastrointestinal health, vision, mouth, teeth, blood pressure, bones, skin, among others. Those are also some of the benefits most expected from consumers (Iwatani & Yamamoto, 2019). Although functional foods research has increased significantly over time, few studies have demonstrated that the referred food has beneficial effect on one or more target functions in the body, in a way that is relevant to either improved state of health and well-being and/or a reduction in disease risk (Birch & Bonwick, 2019)"-- Provided by publisher |
| Notes |
Chapter 6 Molecular Effects of Bioactive Compounds from Semi-Desert Plants and Their Uses as Potential Ingredient in Food Products |
| Subject |
Functional foods.
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Bioactive compounds.
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| Form |
Electronic book
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| Author |
Campos Vega, Rocío, editor
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Oomah, B. D. (B. Dave), editor
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| ISBN |
9781119804031 |
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1119804035 |
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9781119804055 |
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1119804051 |
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