Blanca Hernandez-Ledesma – författare

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.- Covers methods of analysis and extraction of anti-inflammatory and antioxidant compounds- Offers an overview of the main anti-inflammatory and antioxidant compounds in foods- Provides a guide on the mechanisms of action and health benefits of anti-inflammatory and antioxidant dietary bioactives

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.

Covers methods of analysis and extraction of anti-inflammatory and antioxidant compounds Offers an overview of the main anti-inflammatory and antioxidant compounds in foods Provides a guide on the mechanisms of action and health benefits of anti-inflammatory and antioxidant dietary bioactives

Protein Digestion-Derived Peptides: Chemistry, Bioactivity, and Health Effects presents the latest international advances in fundamental and applied research on the impact of gastrointestinal digestion on the release of bioactive peptides from food sources. This book covers the fundamentals and applications of gastrointestinal digestion and absorption models as well as the impact of food matrices, their components and protein characteristics, and peptide bioaccessibility and bioavailability released during digestion. Developed for nutrition researchers, food scientists, and pharmaceutical scientists, this book is sure to be a welcomed for those who wish to understand the impact of peptides on chronic disease.- Includes applications, literature reviews, recent developments, and methods- Offers an overview of the main bioactivities of peptides released during the gastrointestinal digestion of food proteins- Highlights mechanisms of action and health benefits of bioactive peptides released during gastrointestinal digestion

Protein Digestion-Derived Peptides: Chemistry, Bioactivity, and Health Effects presents the latest international advances in fundamental and applied research on the impact of gastrointestinal digestion on the release of bioactive peptides from food sources.This book covers the fundamentals and applications of gastrointestinal digestion and absorption models as well as the impact of food matrices, their components and protein characteristics, and peptide bioactivity, bioaccessibility, and bioavailability. Moreover, the book expands coverage in vitro and in vivo approaches to simulate gastrointestinal digestion of food proteins and absorption models to evaluate the bioaccessibility and bioavailability of released peptides.Developed for nutrition researchers, food scientists, and pharmaceutical scientists, this book is a welcomed resource for those who wish to understand the impact of peptides on chronic disease.

Includes applications, literature reviews, recent developments, and methodsOffers an overview of the main bioactivities of peptides released during the gastrointestinal digestion of food proteinsHighlights mechanisms of action and health benefits of bioactive peptides released during gastrointestinal digestion

Part of the IFT Press series, this book reviews the myriad published information on bioactive components derived from marine foods, enabling researchers and product developers to select appropriate functional ingredients for new products.  Chapters cover foods and food ingredients from both animal and plant marine sources, focusing on those which demonstrate biological properties and whose constituent compounds have been isolated and identified as potentially active. This book further addresses the biological activities of PUFAs (Polyunsaturated fatty acids), oils, phospholipids, proteins and peptides, fibres, carbohydrates, chitosans, vitamins and minerals, fucoxantin, polyphenols, phytosterols, taurine, amongst others. These components, found in a variety of marine-derived foods, have been demonstrated to have preventative properties with regard to hypertension, oxidative stress, inflammation, cardiovascular diseases, cancer and other human diseases.Extraction methods and analysis techniques are also addressed. Intended for food scientists, food technologists and food engineers in academia, industry and government, this book reviews the substantial quantity of current research in this fast-moving and commercially valuable sector of food and nutrition science.