Functional Foods and Nutraceuticals for Human Health

Cristóbal Noé Aguilar, PhD, is Director of Research and Postgraduate Programs at the Universidad Autonoma de Coahuila, Mexico. Dr. Aguilar has published more than 160 papers in indexed journals, more than 40 articles in Mexican journals, and 250 contributions in scientific meetings. He has also published many book chapters, several Mexican books, four editions of international books, and more. He has been awarded several prizes and awards, the most important of which are the National Prize of Research 2010 from the Mexican Academy of Sciences; the Prize “Carlos Casas Campillo 2008” from the Mexican Society of Biotechnology and Bioenegineering; National Prize AgroBio–2005; and the Mexican Prize in Food Science and Technology. Dr. Aguilar is a member of the Mexican Academy of Science, the International Bioprocessing Association, Mexican Academy of Sciences, Mexican Society for Biotechnology and Bioengineering, and the Mexican Association for Food Science and Biotechnology. He has developed more than 21 research projects, including six international exchange projects. A. K. Haghi, PhD, is the author and editor of over 200 books, as well as 1000 published papers in various journals and conference proceedings. Dr. Haghi has received several grants, consulted for a number of major corporations, and is a frequent speaker to national and international audiences. Since 1983, he served as professor at several universities. He is the former Editor-in-Chief of the International Journal of Chemoinformatics and Chemical Engineering and Polymers Research Journal and is on the editorial boards of many international journals. He is also a member of the Canadian Research and Development Center of Sciences and Cultures.

• Part 1: Health-Promoting Properties in Functional Foods and Beverages 1. Anxiolytic and Concentration-Stimulating Properties of Valeriana and Passiflora: Chemical Composition and Antioxidant Activity 2. Tremella fuciformis and Its Polysaccharides as an Alternative Therapy against Oxidative Stress 3. Natural Extracts and Compounds as Inhibitors of Amylase for Diabetes Treatment and Prevention 4. The Implication of Rambutan, Ginseng, and Green Tea in Energy Drinks Through Their Genetic Characterization, Total Phenolics, and Antioxidant Activity 5. Innovation and Challenges in the Development of Functional and Medicinal Beverages Part 2: Nutraceuticals 6. Herbal Antiobesity Products and Their Function in the Gut-Brain Axis 7. Plants as a Potential Source of Acetylcholinesterase Inhibitors for Nutraceutical Therapy for Disease Management 8. Characterization of Heliopsis longipes and the Potential of Its Ethanolic Extract as an Adjuvant in the Treatment of Pharyngitis 9. Antidiabetic Natural Products: Mechanisms of Action 10. Ent-Kaurenes: Natural Agents with Potential for the Pharmaceutical Industry 11. Anti-Inflammatory, Antioxidant, and Antitumoral Potential of Plants of the Asteraceae Family