Nutraceutical Science and Technology – serie

This reference compiles a broad spectrum of perspectives from specialists in academic, governmental, and industrial research settings to demonstrate the influence of biochemistry and biotechnological applications on functional food developments. Focusing on topics not covered in depth in other texts on the subject, the book analyzes the nutritional and physiological benefits of functional foods, the effect and development of active ingredients in functional foods, and consumer and regulatory issues that will influence biotechnological advancements in the food industry. It also Illustrates the expanding role of functional foods and nutraceuticals in the promotion of human health.

Reports of the beneficial health effects of some peptides have begun to make their way into the scientific literature. Peptides can act as immunomodulators, and have been shown to have a positive influence on calcium absorption, and on regulation of serum cholesterol. A number of peptides may also possess antimicrobial properties that enhance the body's defense mechanisms, and others may produce inhibitory effects for angiotensin-I-converting enzyme (ACE), leading to novel treatments for blood pressure conditions, heart failure, and diabetes. Modern food biotechnology may also allow for the production of highly important products for those suffering life-altering food allergies.A compendium of cutting-edge information for research scientists and cliniciansNutraceutical Proteins and Peptides in Health and Disease is the first book that provides comprehensive discussions on bioactive proteins and peptides in the area of nutraceutical and functional foods. It looks at protein and peptide impact on the body's absorption, defense, regulating, and nervous systems, then delves into hypo-allergenic foods and modern approaches to nutraceutical research and production. With 32 chapters written by 63 scientists working at the frontier of this revolutionizing field, it includes state-of-the-art information on--The cholesterol-lowering capabilities of proteins and peptides Opioid-like peptides The antibodies found in milk and egg yolks Enzymes derived from traditional Asian fermented foods found useful in novel thrombolytic therapy ACE-inhibitory peptides Enzymatic treatments used to create anti-allergenic food Recent developments in proteomics that are making certain processes economically feasible, including those employed in the binding of bioactive peptidesNutraceutical Proteins and Peptides in Health and Disease provides a compendium of cutting-edge information that can be put to direct use in research, therapy, and production. Biochemists, nutritional scientists, food scientists, and health professionals, as well as graduate students in these fields, will find this book highly useful.

Traditionally perceived as a high-fat, high-calorie food best avoided or consumed only in moderation, tree nuts have come into their own. Recent epidemiological and clinical studies provide evidence that frequent nut consumption is associated with favorable plasma lipid profiles, reduced risk of coronary heart disease, certain types of cancer, stroke, atherosclerosis, type-2 diabetes, inflammation, and several other chronic diseases. Drawing on contributions from experts based in industry and academia Tree Nuts: Composition, Phytochemicals, and Health discusses the results of state-of-the-art research on different aspects of tree nut compositions, phytochemicals, and their health effects. Explore New Research on Health Effects of Tree NutsThe book examines popular tree nuts, together with chestnut and heart nut, and describes each one’s compositional and lipid characteristics, phytochemicals, and health effects. It also briefly examines the chemical composition of acorn nut, beech nut, coconut, and hickory. The volume provides a comprehensive assessment of allergens and anti-aflatoxigenic activity of phytochemicals, and sphingolipids and health benefits of tree nuts as well as their flavor and volatile compounds. The contributors include coverage of the bioactives and phytochemicals of tree nut by-productswhen the information is available.Complete, Comprehensive, and Up-to-Date CoverageWith its distinguished, international panel of contributors and expert editorial guidance, this book provides coverage that is both comprehensive and authoritative. The information presented is an excellent starting point for further research into the uses, processing, and marketing of tree nuts and tree nut by-products.

The past decade has seen considerable interest and progress in unraveling the beneficial health effects of tea, particularly its polyphenolic components and its antioxidant activity. Understanding the science behind the claims will help in the production and marketing of teas and tea products. Pulling together recent research and presenting it in an organized format, Tea and Tea Products discusses the manufacturing and chemistry of various teas including green, black, Pu-erh, white, and GABA teas.Emphasizing black and green teas equally, the book presents comprehensive and up-to-date reviews and perspectives on the chemistry of tea components and the molecular biology of green tea catechins and black tea theaflavins. It covers the analysis, formation mechanisms, and bioavailability of tea polyphenols and discusses bioactivities of teas including anticancer, anti-inflammatory, anti-obesity, and anti diabetes. Increased awareness of the many health benefits of tea has fueled an increase in the market for ready to drink teas and tea products in general that will continue to grow. This expanding market requires a resource that provides the evidence. The editors of this volume have more than 100 research publications in tea, and experience in editing more than 50 books between them. Under their expertise and editorial guidance, the contributors present chapters that explore the science behind the health claims of teas.