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- BASIC SCIENCE
- BIOTECH & GENETIC ENGINEERING
- Energy Science & Technology
- Enviromental Science & Eng
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- Medicinal & Aromatic Product
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- Veterinary Dairy & Fish Science
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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.
- Table Of Content
Title Nutraceuticals and Functional Foods : Conventional and Non-conventional Sources Table of Content Antioxidant Capacity from Fractions of Hemoglobin, Concentrates Hydrolysates Obtained with Different Proteases, Abstract, Introduction, Methodology, Results and Discussion, Conclusion, Acknowledgements, References, Bioactive Peptides: An Alternative Treatment for Chronic Degenerative Diseases, Abstract, Introduction, Peptides with Angiotensin-converting Enzyme Inhibitory (ACE-I) Activity, Antioxidant Peptides, Antimicrobial Peptides, Peptides with Opioid Activity, Anticariogenic Peptides, Bioactive Peptide Availability, Bioactive Peptides in the Food and Pharmaceutical, Industries, Conclusion, Acknowledgements, References, Biological Studies of Angiotensin Converting Enzyme, Inhibiting Peptides, Abstract, Introduction, Conclusion, Acknowledgements, References, Angiotensin Converting Enzyme Inhibitory Peptides from Plant Proteins. Purification by Affinity Chromatograghy, Abstract, Introduction, Methodology, Results and Discussion, Acknowledgements, References, Nutraceutical from Marine Sources, Abstract, Introduction, Chemical Species Related to Nutraceutical, Activity in Marine, Organisms, Nutraceutical-producing Marine Organisms, Free-radical Scavengers from Marine By-products, References, Biological Activities from Citrus Species, Abstract, Introduction, Lime, Orange and Grapefruit, References, Anticarcinogenic Potential of Garlic, Abstract, History and Production, Chemical Components of Garlic, Garlic and Health, Garlic and Cancer: Epidemiological Evidence, Anticarcinogenic Action Mechanisms, Antitumoral Activity of Allicine References Biological Properties of Mexican Oregano (Lippia graveolens H.B.K.), Abstract, Botanical Description, Traditional Uses of Lippia graveolens in Mexico, References, Chemical Constituents and Antioxidant Activity in Agave, Leaves (Agave tequilana Weber var. Azul) at Different Ages, Abstract, Introduction, Materials and Methods, Results and Discussion, Conclusion, References, Psidium guajava and Tagetes erecta Flavonoids: Isolation, Identification and Biological Activity, Abstract, Introduction, Plant Extracts Preparation, Quantification and Partial Identification of Bioactive Compounds, Antimicrobial, Antigiardiasic and Phythotoxic Activity of Obtained Flavonolic Extracts of Guava and Marigold Flower, Conclusion, References, Quantification of Phenolic Content, Tocopherols and Phytosterols in Different Morphological Fractions, Obtained as by Products of the Corn Wet Milling, Abstract, Introduction, Materials and Methods, Results and Discussion, Conclusion, Acknowledgements, References, Bioactive Compounds Related to Fats and Oils, Abstract, Introduction, Phytosterols, Omega Fatty Acids, Conjugated Fatty Acids, Tocopherols and Tocotrienols, Carotenoids, Phenolic Compounds, Squalene and Squalane, Actual Trends in Food Oils, Consumption, References, Natural Antimicrobials from Plant Sources, Abstract, Introduction, Quantitative and Qualitative Techniques Employed to Evaluate the Damage to Bacteria Induced by Plant Antibacterial Compounds, Possible Mechanisms Involved in the Damage of Pathogenic Bacteria Induced by Plant Compounds, Potential Use of Plant Compounds as Antimicrobials in Food Industry : Conclusion, References, Cytotoxic and Antimutagenic Effects of Ditaxin and Heteranthin a Food pigment, Present in Azafran de Bolita (Ditaxis heterantha. Zucc) Against Cervical Cancer Cells, Abstract, Introduction, Experimental Part, Results, Discussion, Conclusion, Acknowledgements, References, Nutraceuticals and Functional Eggs: The Role of Nutraceuticals Eggs in the Prevention of Disease, Research and Development, Abstract, Introduction, Nutraceuticals and Funtional Eggs, Importance of Eggs in Prenatal, Nutrition, Satiety and Subsequent Energy Intake, Obesity and Elevation of Bad Cholesterol, Per Capita Egg Consumption, The Egg Industry, New Researches Applied in the Egg Industry, References, Subject Index Page No. 294 Author's Name M.E. Jaramillo-Flores, E.C. Lugo-Cervantes and L. Chel-Guerrero Publisher Studium Press LLC Year Of Publication 2011 ISBN 10 1-933699-59-0 ISBN 13 No About The Book No Binding type No Book Size(len) No Series No book size(hei) 9 Book size width 6 Edition 1st
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