MOLECULAR MECHANISMS OF FUNCTIONAL FOOD Comprehensive resource for understanding state-of-the-art mechanisms behind food health effects
This book provides information on the development and validation of functional foods towards their market and industrial application. It covers the available information on developments, efficacy, and testing and safety, while demonstrating the proven or potential effects of food on health and disease.
With contributions from the foremost experts in the field, this book will bring readers up to speed on the state of the art in the mechanisms behind food health effects, from their physiological bases to their conception, current uses, and future developments. Sample topics covered by the authors include:
The molecular mechanisms of action of antioxidant fibers, prebiotics, ginger, and cinnamon Saffron, a functional food with potential molecular effects Pseudocereals, ancestral grains that can serve as a source of bioactive compounds for functional foods Molecular effects of future functional foods – psychobiotics, chronobiotics, hempseed, opuntia, common and carioca beans, coffee and cocoa by-products
Food industry professionals, government workers involved in projects related to food, and students in programs of study related to food can use this book as an up-to-date reference to fully understand the effects that many common and uncommon foods have on humans.
List of Contributors vii Preface xiii Part I Functional Food Bioactives 1 1 Polyphenolic Compounds Mechanisms as Inhibitors of Advanced Glycation End Products and Their Relationship to Health and Disease 3 Vanize Martins Genova, Alessandra Gambero, Pedro de Souza Freitas Campos, and Gabriela A. Macedo 2 Psychobiotics, a Special Type of Probiotics, and Their Potential Molecular Mechanisms to Ameliorate Symptoms of Stress and Anxiety 28 Tana Hernandez-Barrueta 3 Molecular Mechanisms of Chronobiotics as Functional Foods 57 Elisa Dufoo-Hurtado, Abraham Wall-Medrano, and Rocio Campos-Vega Part II Functional Food 87 4 Common Beans Bioactive Components and Their Potential to Modulate Molecular Markers of Obesity and Type 2 Diabetes 89 Montserrat Alcazar Valle, Eugenia Lugo Cervantes, David Fonseca Hernandez, and Luis Mojica 5 Benefits of Carioca Beans (Phaseolus vulgaris): Molecular Mechanisms to Human Health and Nutrition 112 Juliana Aparecida Correia Bento, Mariana Juste Contin Gomes, Priscila Zaczuk Bassinello, Hércia Stampini Duarte Martino, Menandes Alves de Souza Neto, and B. Dave Oomah 6 Molecular Effects of Bioactive Compounds from Semi-Desert Plants and their Uses as Potential Ingredient in Food Products 142 Lissethe Palomo-Ligas, Sendar Daniel Nery-Flores, Jesus David García-Ortiz, Claudia Mariana Pérez-Juárez, Adriana Carolina Flores-Gallegos, Raúl Rodríguez-Herrera, and Marisol Cruz-Requena 0005310036.INDD 5 05/06/2022 20:40:10 vi Contents 7 Opuntia, ficus-indica [L.] Mill. and other Species: Source of Bioactives and their Molecular Mechanisms of Action to Promote Human Health 193 Federica Blando, Clara Albano, Cristian Jiménez-Martínez, and Anaberta Cardador Martínez 8 Molecular Mechanisms of Edible Macro-and Microalgae as Functional Foods or Sources of Nutraceuticals 238 Yvonne V. Yuan 9 Hempseed: A Functional Food Source 269 B. Dave Oomah 10 Phytochemicals and Functional Properties of Coffee: Molecular Mechanism of Action 357 Salvador A. Saldaña-Mendoza, Sandra Pacios-Michelena, Mónica L. Chávez-González, Leidy Johana. Valencia-Hernández, A. Sócrates Palacios-Ponce, and Cristóbal N. Aguilar 11 Coffee Proteins: Functional Food Ingredients with Molecular Effects for Sustainable Health 382 Amaia Iriondo-DeHond, Maria del Pilar Salazar, Laura Guspí Domènech, Jose Edgar Zapata Montoya, and Maria Dolores del Castillo 12 Coffee, Ginger and Cinnamon: Molecular Mechanisms of Action on Human Health 404 Maria Bibiana Zapata Londoño, Diego Fernando Uribe Yunda, Johanny Aguillón Osma, and Maria Elena Maldonado-Celis 13 Chontaduro (Bactris gasipaes Kunth): A Sustainable Source of Healthy Bioactive Compounds 431 Ivan Luzardo-Ocampo, Mario E. Rodríguez-García, and Olga Lucia Torres-Vargas 14 Saffron: A Functional Food with Potential Molecular Effects 453 Yousef Rasmi, Elihud Salazar, Ena Gupta, Behrokh Daei-Hasani, and Martín Calderón-Juárez 15 Cocoa Shell: Source of Novel Bioactive Ingredients for the Prevention of Cardiometabolic Diseases 485 Miguel Rebollo-Hernanz, Silvia Cañas, Cheyenne Braojos, Paz Cano-Muñoz, and Maria A. Martín-Cabrejas 16 Pseudocereals: Ancient Grains as Sources of Bioactive Compounds for Functional Foods and Modulation of Molecular Markers 520 Oscar Abel Sánchez-Velázquez, María Lilibeth Manzanilla-Valdez, Martin Mondor, Guiomar Melgar-Lalanne, and Alan Javier Hernández-Álvarez 17 Berries as Functional Foods: Molecular Mechanisms Promoting Human Health 596 Shazia Parveen, Irshad Ul Haq Bhat, and Rajeev Bhat Index 000
Dr Rocio Campos-Vega is a Research Professor at the Department of Research and Graduate Studies in Food Science, Universidad Autónoma de Queretaro, Mexico. Dr B. Dave Oomah is a retired research scientist, formerly with Summerland Research and Development Centre, Agriculture and Agri-Food Canada, Summerland, British Columbia, Canada.
