Nutraceuticals And Functional Foods (Conventional And Non-Conventional Sources)

This book is a compilation of the latest research findings on the obtainment of chemical and biological characterization of functional foods and nutraceuticals, both of conventional sources (egg, marine), and of not conventional ones, among which it can be mentioned those coming from cactaceaes, euphorbiaceaes, spices, citrus fruits and by-products of processing as well as bioactive peptides obtained from hydrolysates of plant and animal proteins; Cover elements of some traditional Latin-American foods; Discusses and emphasizes the biological activity; Looks at antioxidant compounds present in foods or obtained from several sources; Outlines to human health both risks and benefits from consumption of foods containing bioactive compounds that could be an alternative treatment of degenerative chronic diseases. Within the new market trends, there is a demand from consumers for new foods that contribute to improving or maintaining health, in addition to perform its role of nourish. This has led the development of new research on the biological properties of foods, investigating new sources, improving existing ones, using products that previously were not used because their properties were not known. So, this book compile research from various research groups which are currently working on food innovation, focused mainly those that present biological activity as an antioxidant, antimicrobial, anti carcinogenic, antihypertensive, etc.; Different sources are handled in this book ranging from animal, plants and marine sources, as well as plant species are introduced in an area not previously considered. This effort is aimed at researchers, students and teachers related with this subject as well as at professionals from the food and nutrition industry, which can found in this book fundamental knowledge and experimental findings of bio-functionality of different peptides, lipids or metabolites from both vegetal and animal sources. In addition this book gives the possibility to explore the use of underutilized natural resources, either directly as food or indirectly as an ingredient under the aspect of impacting the health and welfare of the consumer.

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