The Health Benefits of the Bioactive Compounds in Foods
The development of new foods or nutraceuticals with health benefits is among today’s most important issues, which presents an opportune moment for the food and/or pharmaceutical industries. However, the launch of new products should be supported by strong scientific evidence on the health benefits a...
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| description | The development of new foods or nutraceuticals with health benefits is among today’s most important issues, which presents an opportune moment for the food and/or pharmaceutical industries. However, the launch of new products should be supported by strong scientific evidence on the health benefits attributable to the intake of these bioactive food ingredients. Studies focusing on changes during the storage conditions, digestion process, intestinal absorption rates, biological mechanisms of action, or bioactivity of their metabolites are also required to establish the real contribution of these compounds to the health status of today’s societies |
| doi_str_mv | 10.3390/books978-3-0365-1157-3 |
| format | Book |
| fullrecord | <record><control><sourceid>oapen</sourceid><recordid>TN_cdi_oapen_doabooks_76540</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>76540</sourcerecordid><originalsourceid>FETCH-LOGICAL-g2925-1d4baf4a0b81ac102824c630c6f87ac96f1be091326c58da4c2f9876e908ab53</originalsourceid><addsrcrecordid>eNotj8tKA0EURBtEUGO-ICD9A623-06_lmYwRgi4mX24049kNE4HevT7HR-r4tSiOMXYnYR7RA8PfSnv1VsnUAAaLaTUVuAFu8EfnMngFVvW-gYAykuUylwz2x0T3yY6TUe-TmPKw1R5yXya6_VQKEzDV-Jt-TiXzzFWPox8U0qst-wy06mm5X8uWLd56tqt2L0-v7SPO3FQXs0OsekpNwS9kxQkKKeaYBCCyc5S8CbLPsEso0zQLlITVPbOmuTBUa9xwVZ_s4XOadzHQr8v99boBvAbuUdFAA</addsrcrecordid><sourcetype>Publisher</sourcetype><iscdi>true</iscdi><recordtype>book</recordtype></control><display><type>book</type><title>The Health Benefits of the Bioactive Compounds in Foods</title><source>DOAB: Directory of Open Access Books</source><contributor>Jaime, Laura ; Santoyo, Susana</contributor><creatorcontrib>Jaime, Laura ; Santoyo, Susana</creatorcontrib><description>The development of new foods or nutraceuticals with health benefits is among today’s most important issues, which presents an opportune moment for the food and/or pharmaceutical industries. However, the launch of new products should be supported by strong scientific evidence on the health benefits attributable to the intake of these bioactive food ingredients. Studies focusing on changes during the storage conditions, digestion process, intestinal absorption rates, biological mechanisms of action, or bioactivity of their metabolites are also required to establish the real contribution of these compounds to the health status of today’s societies</description><identifier>ISBN: 3036511563</identifier><identifier>ISBN: 9783036511566</identifier><identifier>ISBN: 9783036511573</identifier><identifier>ISBN: 3036511571</identifier><identifier>DOI: 10.3390/books978-3-0365-1157-3</identifier><language>eng</language><publisher>Basel, Switzerland: MDPI - Multidisciplinary Digital Publishing Institute</publisher><subject>ACE-inhibitory activity ; analysis ; anti-inflammatory ; anti-obesity ; anticancer ; antimicrobial activities ; antinausea ; antiobesity ; antioxidant ; antioxidant activity ; antioxidant potential ; apitherapy ; bee pollen ; beverages ; bioaccessibility ; bioactive compounds ; bioactive peptides ; bioavailability ; biologic activity ; biological activities ; body composition ; brewing method ; calafate juice ; carotenoid ; central composite rotatable design ; content ; coronavirus disease 2019 ; COVID-19 ; cow’s milk protein allergy (CMPA) ; cryoconcentration ; curcumin ; degradation ; dietary interventions ; donkey colostrum (DC) ; donkey milk (DM) ; dried distilled spent grain (DDSG) ; flavonoid ; functional food ; grape pomace ; grape stem ; health benefits ; History ; History and Archaeology ; hydrophilic and lipophilic antioxidant ; hypertension ; immunosenescence ; insulin resistance ; insulin sensitivity ; intestinal absorption ; isolation ; lean body mass ; mammal’s milk ; mechanism of action ; melanoidins ; metabolic syndrome ; microbiota ; milk proteins ; mineral composition ; mitochondrial dysfunction ; muscle ; muscle wasting ; nanoparticles ; phenolic compounds ; physical performance ; physicochemical properties ; phytochemicals ; polyphenols ; polysaccharide purification ; PPARγ ; pressurized liquid extraction ; proliferation ; propolis ; royal jelly ; sarcopenia ; satellite stem cells ; sensorial analysis ; side streams valorisation ; skeletal ; Social and ethical issues ; Society and culture: general ; Society and Social Sciences ; storage ; storage time ; structure ; sustainable food systems ; total polyphenols content ; ‘Cara Cara’ juice</subject><creationdate>2021</creationdate><tpages>234</tpages><format>234</format><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>306,776,780,782,27904,55288</link.rule.ids></links><search><contributor>Jaime, Laura</contributor><contributor>Santoyo, Susana</contributor><title>The Health Benefits of the Bioactive Compounds in Foods</title><description>The development of new foods or nutraceuticals with health benefits is among today’s most important issues, which presents an opportune moment for the food and/or pharmaceutical industries. However, the launch of new products should be supported by strong scientific evidence on the health benefits attributable to the intake of these bioactive food ingredients. Studies focusing on changes during the storage conditions, digestion process, intestinal absorption rates, biological mechanisms of action, or bioactivity of their metabolites are also required to establish the real contribution of these compounds to the health status of today’s societies</description><subject>ACE-inhibitory activity</subject><subject>analysis</subject><subject>anti-inflammatory</subject><subject>anti-obesity</subject><subject>anticancer</subject><subject>antimicrobial activities</subject><subject>antinausea</subject><subject>antiobesity</subject><subject>antioxidant</subject><subject>antioxidant activity</subject><subject>antioxidant potential</subject><subject>apitherapy</subject><subject>bee pollen</subject><subject>beverages</subject><subject>bioaccessibility</subject><subject>bioactive compounds</subject><subject>bioactive peptides</subject><subject>bioavailability</subject><subject>biologic activity</subject><subject>biological activities</subject><subject>body composition</subject><subject>brewing method</subject><subject>calafate juice</subject><subject>carotenoid</subject><subject>central composite rotatable design</subject><subject>content</subject><subject>coronavirus disease 2019</subject><subject>COVID-19</subject><subject>cow’s milk protein allergy (CMPA)</subject><subject>cryoconcentration</subject><subject>curcumin</subject><subject>degradation</subject><subject>dietary interventions</subject><subject>donkey colostrum (DC)</subject><subject>donkey milk (DM)</subject><subject>dried distilled spent grain (DDSG)</subject><subject>flavonoid</subject><subject>functional food</subject><subject>grape pomace</subject><subject>grape stem</subject><subject>health benefits</subject><subject>History</subject><subject>History and Archaeology</subject><subject>hydrophilic and lipophilic antioxidant</subject><subject>hypertension</subject><subject>immunosenescence</subject><subject>insulin resistance</subject><subject>insulin sensitivity</subject><subject>intestinal absorption</subject><subject>isolation</subject><subject>lean body mass</subject><subject>mammal’s milk</subject><subject>mechanism of action</subject><subject>melanoidins</subject><subject>metabolic syndrome</subject><subject>microbiota</subject><subject>milk proteins</subject><subject>mineral composition</subject><subject>mitochondrial dysfunction</subject><subject>muscle</subject><subject>muscle wasting</subject><subject>nanoparticles</subject><subject>phenolic compounds</subject><subject>physical performance</subject><subject>physicochemical properties</subject><subject>phytochemicals</subject><subject>polyphenols</subject><subject>polysaccharide purification</subject><subject>PPARγ</subject><subject>pressurized liquid extraction</subject><subject>proliferation</subject><subject>propolis</subject><subject>royal jelly</subject><subject>sarcopenia</subject><subject>satellite stem cells</subject><subject>sensorial analysis</subject><subject>side streams valorisation</subject><subject>skeletal</subject><subject>Social and ethical issues</subject><subject>Society and culture: general</subject><subject>Society and Social Sciences</subject><subject>storage</subject><subject>storage time</subject><subject>structure</subject><subject>sustainable food systems</subject><subject>total polyphenols content</subject><subject>‘Cara Cara’ juice</subject><isbn>3036511563</isbn><isbn>9783036511566</isbn><isbn>9783036511573</isbn><isbn>3036511571</isbn><fulltext>true</fulltext><rsrctype>book</rsrctype><creationdate>2021</creationdate><recordtype>book</recordtype><sourceid>V1H</sourceid><recordid>eNotj8tKA0EURBtEUGO-ICD9A623-06_lmYwRgi4mX24049kNE4HevT7HR-r4tSiOMXYnYR7RA8PfSnv1VsnUAAaLaTUVuAFu8EfnMngFVvW-gYAykuUylwz2x0T3yY6TUe-TmPKw1R5yXya6_VQKEzDV-Jt-TiXzzFWPox8U0qst-wy06mm5X8uWLd56tqt2L0-v7SPO3FQXs0OsekpNwS9kxQkKKeaYBCCyc5S8CbLPsEso0zQLlITVPbOmuTBUa9xwVZ_s4XOadzHQr8v99boBvAbuUdFAA</recordid><startdate>2021</startdate><enddate>2021</enddate><general>MDPI - Multidisciplinary Digital Publishing Institute</general><scope>V1H</scope></search><sort><creationdate>2021</creationdate><title>The Health Benefits of the Bioactive Compounds in Foods</title></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-g2925-1d4baf4a0b81ac102824c630c6f87ac96f1be091326c58da4c2f9876e908ab53</frbrgroupid><rsrctype>books</rsrctype><prefilter>books</prefilter><language>eng</language><creationdate>2021</creationdate><topic>ACE-inhibitory activity</topic><topic>analysis</topic><topic>anti-inflammatory</topic><topic>anti-obesity</topic><topic>anticancer</topic><topic>antimicrobial activities</topic><topic>antinausea</topic><topic>antiobesity</topic><topic>antioxidant</topic><topic>antioxidant activity</topic><topic>antioxidant potential</topic><topic>apitherapy</topic><topic>bee pollen</topic><topic>beverages</topic><topic>bioaccessibility</topic><topic>bioactive compounds</topic><topic>bioactive peptides</topic><topic>bioavailability</topic><topic>biologic activity</topic><topic>biological activities</topic><topic>body composition</topic><topic>brewing method</topic><topic>calafate juice</topic><topic>carotenoid</topic><topic>central composite rotatable design</topic><topic>content</topic><topic>coronavirus disease 2019</topic><topic>COVID-19</topic><topic>cow’s milk protein allergy (CMPA)</topic><topic>cryoconcentration</topic><topic>curcumin</topic><topic>degradation</topic><topic>dietary interventions</topic><topic>donkey colostrum (DC)</topic><topic>donkey milk (DM)</topic><topic>dried distilled spent grain (DDSG)</topic><topic>flavonoid</topic><topic>functional food</topic><topic>grape pomace</topic><topic>grape stem</topic><topic>health benefits</topic><topic>History</topic><topic>History and Archaeology</topic><topic>hydrophilic and lipophilic antioxidant</topic><topic>hypertension</topic><topic>immunosenescence</topic><topic>insulin resistance</topic><topic>insulin sensitivity</topic><topic>intestinal absorption</topic><topic>isolation</topic><topic>lean body mass</topic><topic>mammal’s milk</topic><topic>mechanism of action</topic><topic>melanoidins</topic><topic>metabolic syndrome</topic><topic>microbiota</topic><topic>milk proteins</topic><topic>mineral composition</topic><topic>mitochondrial dysfunction</topic><topic>muscle</topic><topic>muscle wasting</topic><topic>nanoparticles</topic><topic>phenolic compounds</topic><topic>physical performance</topic><topic>physicochemical properties</topic><topic>phytochemicals</topic><topic>polyphenols</topic><topic>polysaccharide purification</topic><topic>PPARγ</topic><topic>pressurized liquid extraction</topic><topic>proliferation</topic><topic>propolis</topic><topic>royal jelly</topic><topic>sarcopenia</topic><topic>satellite stem cells</topic><topic>sensorial analysis</topic><topic>side streams valorisation</topic><topic>skeletal</topic><topic>Social and ethical issues</topic><topic>Society and culture: general</topic><topic>Society and Social Sciences</topic><topic>storage</topic><topic>storage time</topic><topic>structure</topic><topic>sustainable food systems</topic><topic>total polyphenols content</topic><topic>‘Cara Cara’ juice</topic><toplevel>online_resources</toplevel><collection>DOAB: Directory of Open Access Books</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Jaime, Laura</au><au>Santoyo, Susana</au><format>book</format><genre>book</genre><ristype>BOOK</ristype><btitle>The Health Benefits of the Bioactive Compounds in Foods</btitle><date>2021</date><risdate>2021</risdate><isbn>3036511563</isbn><isbn>9783036511566</isbn><isbn>9783036511573</isbn><isbn>3036511571</isbn><abstract>The development of new foods or nutraceuticals with health benefits is among today’s most important issues, which presents an opportune moment for the food and/or pharmaceutical industries. However, the launch of new products should be supported by strong scientific evidence on the health benefits attributable to the intake of these bioactive food ingredients. Studies focusing on changes during the storage conditions, digestion process, intestinal absorption rates, biological mechanisms of action, or bioactivity of their metabolites are also required to establish the real contribution of these compounds to the health status of today’s societies</abstract><cop>Basel, Switzerland</cop><pub>MDPI - Multidisciplinary Digital Publishing Institute</pub><doi>10.3390/books978-3-0365-1157-3</doi><tpages>234</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISBN: 3036511563 |
| ispartof | |
| issn | |
| language | eng |
| recordid | cdi_oapen_doabooks_76540 |
| source | DOAB: Directory of Open Access Books |
| subjects | ACE-inhibitory activity analysis anti-inflammatory anti-obesity anticancer antimicrobial activities antinausea antiobesity antioxidant antioxidant activity antioxidant potential apitherapy bee pollen beverages bioaccessibility bioactive compounds bioactive peptides bioavailability biologic activity biological activities body composition brewing method calafate juice carotenoid central composite rotatable design content coronavirus disease 2019 COVID-19 cow’s milk protein allergy (CMPA) cryoconcentration curcumin degradation dietary interventions donkey colostrum (DC) donkey milk (DM) dried distilled spent grain (DDSG) flavonoid functional food grape pomace grape stem health benefits History History and Archaeology hydrophilic and lipophilic antioxidant hypertension immunosenescence insulin resistance insulin sensitivity intestinal absorption isolation lean body mass mammal’s milk mechanism of action melanoidins metabolic syndrome microbiota milk proteins mineral composition mitochondrial dysfunction muscle muscle wasting nanoparticles phenolic compounds physical performance physicochemical properties phytochemicals polyphenols polysaccharide purification PPARγ pressurized liquid extraction proliferation propolis royal jelly sarcopenia satellite stem cells sensorial analysis side streams valorisation skeletal Social and ethical issues Society and culture: general Society and Social Sciences storage storage time structure sustainable food systems total polyphenols content ‘Cara Cara’ juice |
| title | The Health Benefits of the Bioactive Compounds in Foods |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-28T01%3A08%3A56IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-oapen&rft_val_fmt=info:ofi/fmt:kev:mtx:book&rft.genre=book&rft.btitle=The%20Health%20Benefits%20of%20the%20Bioactive%20Compounds%20in%20Foods&rft.au=Jaime,%20Laura&rft.date=2021&rft.isbn=3036511563&rft.isbn_list=9783036511566&rft.isbn_list=9783036511573&rft.isbn_list=3036511571&rft_id=info:doi/10.3390/books978-3-0365-1157-3&rft_dat=%3Coapen%3E76540%3C/oapen%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |