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Effects of Healthful Bioactive Compounds on the Gastrointestinal Tract

Effects of Healthful Bioactive Compounds on the Gastrointestinal Tract
Author: Amir M. Mortazavian
Publisher:
Total Pages:
Release: 2022-05-20
Genre:
ISBN: 9781685076245
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Optimal performance of the liver and gastrointestinal tract is vital for general human health. The gastrointestinal system is the main site of nutrient digestion and absorption, and therefore has substantial effects on providing energy and growth for the body. All nutrient and non-nutrient components have an impact on the gastrointestinal system, either locally or systemically. Undeniably, gastrointestinal disorders, with increasing lifetime prevalence, have a profound effect on human health and reduce the quality of life. Nowadays, therapeutic options are limited to medical therapy, including pharmacologic approaches and surgical intervention or lifestyle changes aimed at dietary modifications and increased physical activity. Certainly, dietary modifications can be effective in preventing, treating, and alleviating associated symptoms and complications. In addition to improving whole dietary patterns, the components of foods, collectively or independently, also have a substantial role in their therapeutic features. These components, particularly bioactive compounds, confer unique health benefits and aid in management of various diseases. Recently, investigators have paid much attention to chemopreventive activity of bioactive dietary compounds in the treatment and prevention of gastrointestinal diseases. Fruits, vegetables and edible plants are the main source of biologically active compounds with anti-inflammatory, antioxidant, and protective properties. Most importantly, no major side effects have been reported for these compounds until now. Therefore, this book offers novel targets for prevention, treatment and management of liver and gastrointestinal diseases by providing evidence of effectiveness of bioactive compounds of functional foods. Furthermore, intracellular and molecular pharmacological mechanisms of action of bioactive compounds will also be discussed. It seems that bioactive compounds bring new hope for patients with gastrointestinal disorders through their anti-inflammatory and anti-oxidative potential. The editors hope that the book will be a useful reference for researchers, product developers, health professionals and students.

Bioactive Compounds in Fermented Foods

Bioactive Compounds in Fermented Foods
Author: Amit Kumar Rai
Publisher: CRC Press
Total Pages: 414
Release: 2021-11-29
Genre: Technology & Engineering
ISBN: 042965121X
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The volume reviews different types of bioactive components associated with food fermentation and their impact on human health. The diversity of microorganism responsible for the production of different types of fermented foods and beverages includes bacteria, yeasts, and fungi. Biotransformation of food constituent by microorganisms occurs during fermentation processes for the production of fermented food and in the gastrointestinal tract by gut microorganisms. This biotransformation results in production of specific bioactive compounds that are responsible for a wide range of health benefits. The bioactive compounds discussed in this book includes polyphenols, bioactive peptides, fibrinolytic enzymes, gama-amino butyric acids (GABA) exopolysaccharides, probiotic, prebiotic, symbiotic and antinutritional factors. These bioactive compounds are responsible for health benefits such as antioxidant, antihypertension, antimicrobial, cholesterol lowering, anticancer, obesity and antithrombotic properties. Advanced research in the field of food fermentation and their health benefits have resulted in commercialization of some of the fermented foods as functional foods. The traditional fermented foods consumed in different parts of the world and their health benefits are discussed in detail and the book concludes with recent advances in microbial transformation during gut fermentation and their impact on human health. There has been increasing interest among researchers on the proposed title in the last decade and the book brings updated information on research and advances in different types of health benefits exhibited by bioactive compounds in a wide range of fermented foods.

Dietary Fibre Functionality in Food and Nutraceuticals

Dietary Fibre Functionality in Food and Nutraceuticals
Author: Farah Hosseinian
Publisher: John Wiley & Sons
Total Pages: 324
Release: 2017-03-06
Genre: Technology & Engineering
ISBN: 1119138051
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Increasing fiber consumption can address, and even reverse the progression of pre-diabetes and other associated non-communicable diseases. Understanding the link between plant dietary fiber and gut health is a small step in reducing the heavy economic burden of metabolic disease risks for public health. This book provides an overview of the occurence, significance and factors affecting dietary fiber in plant foods in order to critically evaluate them with particular emphasis on evidence for their beneficial health effects.

Human Health Benefits of Plant Bioactive Compounds

Human Health Benefits of Plant Bioactive Compounds
Author: Megh R. Goyal
Publisher: CRC Press
Total Pages: 396
Release: 2019-07-23
Genre: Health & Fitness
ISBN: 0429856164
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Focusing on the importance of functional foods and their secondary metabolites for human health, this volume presents new insights with scientific evidence on the use of functional foods in the treatment of certain diseases. The plants covered and their bioactive compounds are easily accessible and are believed to be effective with fewer side effects in comparison with modern drugs in the treatment of different diseases. The plants contain chemical compounds that can modify and modulate biological systems, eliciting therapeutic effects. Some plants and derived products mentioned include black carrot, olive oil, citrus peel, grapes, candy leaf, cereals and grains, and green and black tea. The volume is divided into four sections that cover these topics: Functional foods for human health: the available sources, biochemistry, structural composition, and different biological activities, especially antioxidant activity. Pharmacological aspects of fruits and vegetables: the extraction of bioactive molecules, phytochemistry, and biological activities of a selection of plants. Pharmacological aspects of natural products: bioactive compounds, structural attributes, bioactivity of anthocyanin, piceatannol, and a review of the ethnobotany and medicinal properties of green and black tea. Pharmacological aspects of cereals and grains: the health benefits of flaxseed, wheatgrass juice, and use and therapeutic potential as supplements for disease management.

The Impact of Food Bioactives on Health

The Impact of Food Bioactives on Health
Author: Kitty Verhoeckx
Publisher: Springer
Total Pages: 338
Release: 2015-04-29
Genre: Technology & Engineering
ISBN: 3319161040
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“Infogest” (Improving Health Properties of Food by Sharing our Knowledge on the Digestive Process) is an EU COST action/network in the domain of Food and Agriculture that will last for 4 years from April 4, 2011. Infogest aims at building an open international network of institutes undertaking multidisciplinary basic research on food digestion gathering scientists from different origins (food scientists, gut physiologists, nutritionists...). The network gathers 70 partners from academia, corresponding to a total of 29 countries. The three main scientific goals are: Identify the beneficial food components released in the gut during digestion; Support the effect of beneficial food components on human health; Promote harmonization of currently used digestion models Infogest meetings highlighted the need for a publication that would provide researchers with an insight into the advantages and disadvantages associated with the use of respective in vitro and ex vivo assays to evaluate the effects of foods and food bioactives on health. Such assays are particularly important in situations where a large number of foods/bioactives need to be screened rapidly and in a cost effective manner in order to ultimately identify lead foods/bioactives that can be the subject of in vivo assays. The book is an asset to researchers wishing to study the health benefits of their foods and food bioactives of interest and highlights which in vitro/ex vivo assays are of greatest relevance to their goals, what sort of outputs/data can be generated and, as noted above, highlight the strengths and weaknesses of the various assays. It is also an important resource for undergraduate students in the ‘food and health’ arena.

Nutraceutical and Functional Food Components

Nutraceutical and Functional Food Components
Author: Charis M. Galanakis
Publisher: Academic Press
Total Pages: 633
Release: 2021-10-24
Genre: Technology & Engineering
ISBN: 0323850537
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Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food components. This second edition also assesses shelf-life, sensory characteristics, and the profile of food products. Covering the most important groups of food components, including lipids, proteins, peptides and amino acids, carbohydrates, dietary fiber, polyphenols, carotenoids, vitamins, aromatic compounds, minerals, glucosinolates, enzymes, this book addresses processing methods for each. Food scientists, technologists, researchers, nutritionists, engineers and chemists, agricultural scientists, other professionals working in the food industry, as well as students studying related fields, will benefit from this updated reference. Focuses on nutritional value, functional properties, applications, bioavailability and bioaccessibility of food components Covers food components by describing the effects of thermal and non-thermal technologies Addresses shelf-life, sensory characteristics and health claims

Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress

Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress
Author: Blanca Hernandez-Ledesma
Publisher: Academic Press
Total Pages: 676
Release: 2021-12-03
Genre: Technology & Engineering
ISBN: 012822584X
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Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress presents the nutritional and technological aspects related to the development of functional foods with anti-inflammatory and antioxidant effects. Specifically, analytical approaches for the characterization of anti-inflammatory and antioxidant properties of healthy foods and functional constituents, as well as technological strategies for the extraction of compounds and fractions from raw materials to produce anti-inflammatory and antioxidant ingredients are addressed. In addition, the molecular mechanisms by which foods and their components can modulate inflammation and their oxidative stress effects on disease prevention are explored. Finally, clinical research addressing nutritional needs in pathological subjects with inflammatory diseases are considered. Covers methods of analysis and extraction of anti-inflammatory and antioxidant compounds Offers an overview of the main anti-inflammatory and antioxidant compounds in foods Provides a guide on the mechanisms of action and health benefits of anti-inflammatory and antioxidant dietary bioactives

Bioactive Natural Products

Bioactive Natural Products
Author: Goutam Brahmachari
Publisher: World Scientific
Total Pages: 695
Release: 2012
Genre: Science
ISBN: 9814335371
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Bioactive natural products are a rich source of novel therapeutics. Thus, the search for bioactive molecules from nature continues to play an important role in fashioning new medicinal agents. This volume, which comprises sixteen chapters written by active researchers and leading experts in natural products chemistry, brings together an overview of current discoveries in this remarkable field. It also provides information on the industrial application of natural products for medicinal purposes. This book will serve as a valuable resource for researchers to predict promising leads for developing pharmaceuticals to treat various ailments and disease manifestations.

Bioactive Food Components Activity in Mechanistic Approach

Bioactive Food Components Activity in Mechanistic Approach
Author: Cinthia Bau Betim Cazarin
Publisher: Academic Press
Total Pages: 257
Release: 2021-11-22
Genre: Technology & Engineering
ISBN: 0128225904
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Bioactive Food Components Activity in Mechanistic Approach presents the role of functional foods and bioactive compounds in inflammation. This book focuses on bioactive compounds, including phenolics, prebiotics, carotenoids, tocopherols, bioactive peptides, probiotics, polyunsaturated and monounsaturated fatty acids, and describes their actions in several diseases, mainly obesity and co-morbidities, inflammatory bowel disease, cognitive decline and cancer, and aging. Intended for food, nutrition, and nutraceutical researchers, as well as those studying related fields, the book offers a mechanistic approach that is currently lacking in the market. Explores the mechanistic approach of functional foods in health and disease Contains definitions, case studies, applications, literature reviews, recent developments and text boxes Provides coverage of phenolic compounds, prebiotics and probiotics, carotenoids, tocopherols, bioactive peptides, polyunsaturated and monounsaturated fatty acids, and sulfur compounds

Dietary Polyphenols

Dietary Polyphenols
Author: Francisco A . Tomás-Barberán
Publisher: John Wiley & Sons
Total Pages: 560
Release: 2020-12-15
Genre: Technology & Engineering
ISBN: 1119563720
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Presents recent research on metabolism and the health effects of polyphenols Consumer interest in the health benefits of many phenolic compounds found in plant foods and derivatives has grown considerably in recent years, giving rise to an increased demand for functional foods. Although preclinical and observational studies have promoted the protective properties of polyphenols for a range of chronic diseases, evidence has shown that most dietary polyphenols have little bioavailability. Once ingested, most of them are metabolized by either the intestinal enzymes or by the gut microbiota and then undergo extensive phase-II metabolism reaching significant concentrations of conjugated metabolites. They remain in the systemic circulation and target systemic tissues where trigger biological effects. The polyphenol-derived metabolites produced in humans are dependent upon the composition of the gut microbiota and the subject genetics. Thus all the metabolites do not show the same biological activity in different individuals. To fully understand the health effects of polyphenols, further clinical investigations are required. Dietary Polyphenols describes the latest findings on the polyphenol metabolism and reviews the current evidence on their health effects and that of their bioavailable metabolites. Emphasizing the importance of interindividual variability and the critical role of gut microbiota, this authoritative volume features contributions from recognized experts in the field, exploring specific families of extractable and non-extractable phenolic compounds that exhibit potential health effects. Topics include structural diversity of polyphenols and distribution in foods, bioavailability and bioaccessibility of phenolics, metabolism, and gastrointestinal absorption of various metabolites and their health effects. This comprehensive volume: Discusses the bioavailability, bioaccessibility, pharmacokinetics studies, and microbial metabolism of different groups of phenolic compounds Examines the interaction between polyphenols and gut microbiota Describes analytical methods for identifying and quantifying polyphenols in foods and biological samples Reviews recent epidemiological and clinical intervention studies showing protective effects of polyphenols Dietary Polyphenols: Metabolism and Health Effects is an important resource for scientists working in the area of dietary polyphenols and health effects, microbiota, and their interaction with other nutritional compounds, and for health professionals, nutritionists, dieticians, and clinical researchers with interest in the role of polyphenols in the prevention and treatment of chronic diseases.