Introduction to Functional Foods and Nutraceuticals

The book on Functional Foods and Nutraceuticals deals with health-promoting nutritional factors and bioactive constituents, their potential health implications and mechanisms of action. There are five major units viz., Introduction to Functional Foods and Nutraceuticals, Probiotics, Prebiotics, other Food Components with Potential Health Benefits and Non-Nutrient Effect of Specific Nutrients. These five major units have been presented in forty chapters describing chemistry, sources, metabolism and bioavailability, the effect of processing, physiological effects, effects on human health and potential applications in risk reduction of diseases of various bioactive compounds. This book covers the ‘Functional Foods and Nutraceuticals syllabus, taught in various Indian universities. I hope this book will be handy for Clinical Nutrition, Biotechnology, Food Technology, Food Engineering, Nutrition and Dietetics students.
Contents:
Unit – I: Introduction to Functional Foods and Nutraceuticals
1.1History and Definition of Functional Foods and Nutraceuticals
1.2Classification of Functional Foods and Nutraceuticals
1.3Perceived Effects of Diet on Disease Prevention
Unit – II: Probiotics
2.1Introduction to Probiotics, Prebiotics and Synbiotics
2.2Taxonomy and Important Features of Probiotic Microorganisms
2.3Health Benefits of Probiotics
2.4Probiotics in various Foods: Fermented Milk Products, Non-milk Products etc.
2.5Quality Assurance of Probiotics and Safety
Unit – III: Prebiotics
3.1Oligosaccharides
3.2Dietary Fiber
3.3Resistant Starch
3.4Gums
Unit – IV: Other Food Components with Potential Health Benefits
4.1Polyphenols
4.2Tannins and Catechins
4.3Phytoestrogens
4.4Phytosterols
4.5Glucosinolates
4.6Carotenoids and Anthocyanins
4.7Lycopene
4.8Curcumin
4.9Organosulfur Compounds
4.10An Introduction to Antinutritional Factors in Plant Foods
4.10APhytate
4.10BAn Introduction to Enzymes
4.10CProtease Inhibitors
4.10DAmylase Inhibitor
4.10ESaponins and Haemagglutinins
4.11An Introduction to Active Biodynamic Principles in Spices, Condiments and Other Plant Materials
4.11AResveratrol
4.11BQuercetin and Kaempferol
4.11CCinnamaldehyde, Crocin and Luteolin
4.11DCapsaicin
4.11EPiperine
4.11FEugenol
4.11GGingerol
4.11HApigenin
4.11IRosmarinic Acid
4.11JThymoquinone
4.11KFenugreek and Diosgenin
Unit – V: Non-Nutrient Effects of Specific Nutrients
5.1Proteins, Peptides and Nucleotides
5.2Conjugated Linoleic Acid
5.3Omega-3 Fatty Acids
5.4Vitamins
5.5Minerals