Bioactive Food Components Activity in Mechanistic Approach
Coordonnateurs : Cazarin Cinthia Bau Betim, Bicas Juliano Lemos, Pastore Glaucia Maria, Junior Mario Roberto Marostica
1. Introduction 2. Main molecular mechanisms for noncommunicable diseases 3. Phenolic compounds 4. Prebiotics and probiotics 5. Carotenoids 6. Tocopherols 7. Bioactive peptides 8. Polyunsaturated and monounsaturated fatty acids 9. Sulfur compounds 10. Phytosterols
Juliano Lemos Bicas is a member of the faculty at UNICAMP. He holds a degree in Food Engineering and a PhD in Food Science His research areas include biocatalysis and microbial biotransformation, biotechnological production of ingredients for the food industry and bioprocess optimization.
Glaucia Maria Pastore completed her Doctorate in Food Science from the State University of Campinas in 1992. She is currently Full Professor at the School of Food Engineering at the State University of Campinas (FEA / UNICAMP). Her research areas include functional foods, functional potential of cerrado fruits, obtaining aromas through the action of lipases and microorganisms, application of biotechnology in obtaining new food ingredients, microbial production of biosurfactants, aroma esters, biotransformation of terpenes and study of prebiotics in tropical fruits.
Mário Roberto Maróstica Junior is Associate Professor at Faculty of Food Engineering, University of Campinas since 2008. PhD in Food Science (UNICAMP-2006), stay in Leibniz Universität Hannover. Post-doc in Lund University, 2009. Publications: 1 licensed patent, 2 books, around 100 papers in international journals. Supervisions: 14 undergraduation students, 20 master students, 21 PhD Students, 6 Post-doc researchers. Research topics: bioactive compounds and its roles on health and diseases prevention, focusing on obesity, inflammatory bowel disease, cognition. CNPq Research Fellow. Associate Editor of Journal of Functional Foods.
- Explores the mechanistic approach of functional foods in health and disease
- Contains definitions, case studies, applications, literature reviews, recent developments and text boxes
- Provides coverage of phenolic compounds, prebiotics and probiotics, carotenoids, tocopherols, bioactive peptides, polyunsaturated and monounsaturated fatty acids, and sulfur compounds
Date de parution : 11-2021
Ouvrage de 256 p.
21.4x27.6 cm
Thème de Bioactive Food Components Activity in Mechanistic Approach :
Mots-clés :
Age-related macular degeneration; Alzheimer’s disease; Antiaging; Anticancer; Antiinflammatory; Antioxidant; Bifidobacterium; Bioactive components; Bioactivity; Cancer; Cardiometabolic diseases; Cardioprotector; Carotenoid; Carotenoid ester; Carotenoids; Cellular inflammation; Cognition; Diabetes; Food peptides; Food phenolics; Glucosinolate isothiocyanates; Gut microbiota; Health benefits; Human health; In vitro effects; In vivo activity; In vivo and in vitro; Intestinal inflammation; Lactobaci