Functional Foods as a New Therapeutic Strategy

• Weitere Verfasser: Cruz-Chamorro, Ivan (Herausgegeben von)
• Format: Elektronisch Buchkapitel
• Sprache: Englisch
• Veröffentlicht: Basel MDPI - Multidisciplinary Digital Publishing Institute 2023
• Schlagworte: Medicine; goji berry; functional foods; antioxidant; health; antibacterial; health promotion; chitosan; high-fat diet; hyperlipidemia; dyslipidemia; cardiovascular diseases; obesity; Basidiomycetes-X (BDM-X); Shirayukidake; Ceraceomyces tessulatus; Mibyou; Mibyou-care functional food; healthy lifespan expenditure; buckwheat; fava bean; hemp; anthocyanin; flour fortification; functional food; berries; soft fruit; agricultural waste; bilberry; anti-allergy; Coriandrum sativum L.; cedar pollen; degranulation; RBL-2H3 cell; coriander leaf; antioxidants; aging theories; cohort study; healthy diet; longevity; nutraceuticals; oxidative stress; reactive oxygen species; senescence; vitamins; fruit; food; sugar; athlete; comfort; mucilages; ecological functions; human and animal health-promoting properties; application in agriculture; genes; nutritional components; quercetin; docosahexaenoic acid; pectin; polymeric conjugate; biological properties; anti-inflammation; antioxidant activity; chronic disease; diabetes; phenols; testa; prebiotic; alginate; alginate oligosaccharides; intestinal microbiota; microbial metabolites; short-chain fatty acids; colon simulation; European black elderberry extract; natural substance; anthocyanins; phenolic compounds; SARS-CoV-2; antiviral; COVID-19; coronavirus; SARS-CoV-2 variants of concern; microalgae; mitochondria; PUFA; carotenoids; sterols; polyphenols; chronic diseases
• Online-Zugang: DOAB: download the publication; DOAB: description of the publication

Zusammenfassung

The articles discussed in this reprint show the potential health benefits of nutraceuticals, which are products containing bioactive compounds that can prevent and treat chronic diseases. This book explores various functional ingredients, including plant-derived products, mushrooms, microalgae, and goji berries, for their therapeutic, hypoallergenic, and sporting purposes. The study of the gut microbiome and its interactions with dietary components is also discussed. Additionally, the importance of sustainable and environmentally friendly practices in the food industry also stands out. As consumers seek out natural and functional food products, continued research on and the development of nutraceuticals will be critical in promoting healthy aging and addressing chronic diseases.

Beschreibung

1 electronic resource (236 p.)

ISBN

books978-3-0365-7709-8
9783036577081
9783036577098

Zugangseinschränkungen

Open Access