Editors: María Victorina Aguilar Vilas, Cristina Otero Hernandez

At the Crossroads between Nutrition and Pharmacology

Volume 2

eBook: US $149 Special Offer (PDF + Printed Copy): US $253
Printed Copy: US $179
Library License: US $596
ISSN: 2468-6395 (Print)
ISSN: 2468-6409 (Online)
ISBN: 978-1-68108-430-5 (Print)
ISBN: 978-1-68108-429-9 (Online)
Year of Publication: 2017
DOI: 10.2174/97816810842991170201

Introduction

Functional foods (foods with known bioactive properties) have shown potential for preventive and therapeutic treatments. However, this potential must be safely determined before they enter the commercial market. At the same time, nutrition research is transforming into a data driven field with reference to the identification and development of functional food products due to the large number of variables affecting food biochemistry in the human body. This volume presents reviews of recent advances in food chemistry, food technology and nutraceutical research (for diet therapy and cosmetics).

Chapters in this volume cover a broad spectrum of topics:

  • - drug discovery and development in the modern nutraceutical industry,
  • - recent developments in the extraction, identification and quantification of bioactive peptides in foods,
  • - concepts of bioavailability, bioaccessibility, bioactivity, bioefficiency and bioconversion of bioactive foods,
  • - synthetic routes for obtaining bioactive compounds,
  • - the role of nutrigenomics to identify key cellular functions by specific genetic and epigenetic interactions with a nutrient,
  • - anti-cancer properties of important bioactive components of medicinal plants,
  • - the effect of a diet based on different bioactive foods on prevention and treatment of diabetes,
  • - antioxidant effects on cardiovascular disease,
  • - beneficial effects of bioactive foods on metabolic syndrome,
  • - the potential of tauroursodeoxycholic acid on prevention and recovery of neurodegenerative diseases,
  • - the effects of natural phytochemicals in prostate cancer,
  • - the effects of methylxanthines (caffeine and others), and culinary methods on physiological and toxicological effects of the bioactive food constituents.

The volume is an ideal reference for pharmacy students, nutritionists, healthcare providers and nutraceutical R&D specialists interested in functional foods.

Contributors

Editor(s):
María Victorina Aguilar Vilas
University of Alcala
Department of Biomedical Science
28871, Madrid
Spain


Cristina Otero Hernandez
Biocatalysis & Bioenergy Group
Institute of Catalysis & Petroleochemistry. Spanish Research Council CSIC
C/Marie Curie 2 L10
Madrid 28049. Spain




Contributor(s):
Amelie Mantello
Osato Research Institute and Bioscience Lab
Gifu
Japan


Amparo Alegria
Área de Nutrición y Bromatología del Departamento de Medicina Preventiva y Salud Pública, Facultad de Farmacia, Universidad de Valencia
Spain


Antonio Becerra Fernandez
Sº de Endocrinología, Hospital Universitario Ramón y Cajal, Madrid, Ctra. Colmenar km. 9.100, Madrid, 28034
Spain


Antonio Cilla
Área de Nutrición y Bromatología del Departamento de Medicina Preventiva y Salud Pública, Facultad de Farmacia, Universidad de Valencia
Spain


Antonio Peña
School of Allied Health Sciences, De Montfort University, Leicester
UK


Avninder Bhambra
School of Allied Health Sciences, De Montfort University, Leicester
UK


Christopher Smith
Food, Nutrition and Health Group, Health Research Institute, Manchester Metropolitan University, All Saints Campus, Cavendish Building, Manchester, M15 6BG
UK


Cristina García Viguera
Food Science and Technology Department and Plant Nutrition Department, CEBAS-CSIC, P.O. Box 164, Espinardo
Murcia
Spain


Cristina Soler-Rivas
CIAL -Research Institute in Food Science (UAM-CSIC), Department of Production and Characterization of Novel Foods, Campus Cantoblanco, c/Nicolás Cabrera 9, Madrid, 28049
Spain


Domingo Lyn Pen
Emergency Department, Southend University Hospital
Essex
UK


Dora Brites
Research Institute for Medicines (iMed,ULisboa) and Department of Biochemistry and Human Biology, Faculdade de Farmácia, Universidade de Lisboa, Av, Prof, Gama Pinto, Lisbon, 1649-003
Portugal


Douglas G. Hayes
Department of Biosystems Engineering and Soil Science, University of Tennessee, 2506 EJ, Chapman Drive Knoxville, TN 37996-4531
USA


Erfan Younesi
Fraunhofer Institute SCAI, Department of Bioinformatics, Schloss Birlinghoven, Sankt Augustin, 53754
Germany


Franceso Marotta
ReGenera Research Group for Aging Intervention
Milano
Italy


Maria Concepcion García
Department of Chemistry, University of Alcalá, Alcalá de Henares, Madrid, 28871
Spain


Maria Luisa Marina
Department of Chemistry, University of Alcalá, Alcalá de Henares, Madrid, 28871
Spain


Mark Evans
School of Allied Health Sciences, De Montfort University, Leicester
UK


Massimiliano Marcellino
ReGenera Research Group for Aging Intervention
Milano
Italy


Michele Milazzo
Gastroenterology Unit, Dept, of Internal Medicine, University of Catania
Italy


Miriam Menacho Román
Clinical Biochemistry Department, Hospital Universitario Ramón y Cajal, Ctra, Colmenar km, 9.100, Madrid, 28034
Spain


Nicola Zerbinati
CMP Laboratories & Clinic
Pavia
Italy


Patrycja Puchalsca
Department of Chemistry, University of Alcalá, Alcalá de Henares, Madrid, 28871
Spain


Ran Ye
Department of Biosystems Engineering and Soil Science, University of Tennessee, 2506 E,J, Chapman Drive, Knoxville, TN 37996-4531
USA


Reyes Barberá
Área de Nutrición y Bromatología del Departamento de Medicina Preventiva y Salud Pública, Facultad de Farmacia, Universidad de Valencia
Spain


Roberto Catanzaro
Gastroenterology Unit, Department of Internal Medicine, University of Catania
Italy


Sanjeet Kumar
Department of Botany, Ravenshaw University, Cuttack , Odisha, 75 3003
India


Sofya M. Yartseva
Moscow Institute of Physics and Technology (State University), 9 Institutskiy Per, Dolgoprudny, 141700
Russian Federation


Weilli Li
Department of Food and Tourism Management, Manchester Metropolitan University, M14 6HR
UK


Yan A Ivanenkov
Moscow Institute of Physics and Technology (State University), 9 Institutskiy Per, Dolgoprudny, 141700
Russian Federation


Yuriy Shckorbatov
Department of Genetics Research Institute of Biology, V,N,Karazin Kharkiv National University
Ukraine


Zhengxiao Zhang
Food, Nutrition and Health Group, Health Research Institute, Manchester Metropolitan University, All Saints Campus, Cavendish Building, Manchester, M15 6BG
UK




RELATED BOOKS

.Science of Spices and Culinary Herbs - Latest Laboratory, Pre-clinical, and Clinical Studies.
.Medicinal Chemistry of Drugs Affecting the Nervous System.
.Advances in Anticancer Agents in Medicinal Chemistry.