Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress - Brossura

Brossura

ISBN 10: 0128234822 ISBN 13: 9780128234822

Casa editrice: Academic Pr, 2021

Riassunto

Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress presents the nutritional and technological aspects related to the development of functional foods with anti-inflammatory and antioxidant effects. Specifically, analytical approaches for the characterization of anti-inflammatory and antioxidant properties of healthy foods and functional constituents, as well as technological strategies for the extraction of compounds and fractions from raw materials to produce anti-inflammatory and antioxidant ingredients are addressed. In addition, the molecular mechanisms by which foods and their components can modulate inflammation and their oxidative stress effects on disease prevention are explored.

Finally, clinical research addressing nutritional needs in pathological subjects with inflammatory diseases are considered.

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Informazioni sugli autori

Blanca Hernandez-Ledesma[CE11] is a senior scientist and the head of the Group Development and Innovation in Alternative Proteins (INNOVAPROT) at the Institute of Food Science Research (CIAL, CSIC-UAM). Her research has been focused on the biological activity of food proteins/peptides aiming at a better understanding of their health implications as basis for the development of novel food ingredients. She has participated in multiple national and international research projects and is a member of the editorial committees of 4 books and 11 journals.

[CE11]The editor names “Cristina Martínez-Villaluenga and Blanca Hernández-Ledesma [CE11]” are mismatching with “Cristina Martinez-Villaluenga and Blanca Hernandez-Ledesma [CE11]” given in the CCM Work Order. We have retained what are given in the BCC. Please confirm if it is fine.

Cristina Martinez-Villaluenga is a senior scientist and member of the GRAINS4HEALTH research group at the Institute of Food Science, Technology, and Nutrition (ICTAN) of the Spanish National Research Council (CSIC). The mission of her research group is to develop new added-value products from grains (cereals, pseudocereals, and legumes) and give solutions to meet consumer and producer demands for food quality and safety, sustainability, and health. Bioactive compounds (including proteins and peptides) are the focus of her research. She has been involved in numerous Spanish, European, and International research projects.

Dalla quarta di copertina

Intended for nutrition researchers, academics, and scientists working in the research and development sector of food industry as well as students focused on related fields, Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress presents the nutritional and technological aspects related to the development of functional foods with anti-inflammatory and antioxidant effects.

Specifically, analytical approaches for the characterization of anti-inflammatory and antioxidant properties of healthy foods and functional constituents, as well as technological strategies for the extraction of compounds and fractions from raw materials to produce anti-inflammatory and antioxidant ingredients, will be addressed.

The molecular mechanisms by which foods and their components can modulate inflammation and oxidative stress and the link of these effects with disease prevention will be explored, and clinical research addressing with nutritional needs in pathological subjects with inflammatory diseases will be considered.

Dettagli dell'edizione

• Editore: Academic Pr
• Data di pubblicazione: 2021
• Lingua: Inglese
• ISBN 10: 0128234822
• ISBN 13: 9780128234822
• Rilegatura: Copertina flessibile
• Numero edizione: 1
• Numero di pagine: 652
• Redattore: Hernandez-ledesma Blanca, Martnez-villaluenga Cristina
• Contatto del produttore: non disponibile
• Persona responsabile: non disponibile