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Food Science & Nutrition | Functional Foods and Nutraceuticals

Functional Foods and Nutraceuticals

Aluko, Rotimi E.

2012, XII, 155 p. 26 illus.

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  • First textbook about functional foods and nutraceuticals
  • In-depth examinations of chemical and nutritional aspects of ingredients and specific functional foods such as soybean, tea, fish, and milk

This book provides a mechanistic approach to explaining the health benefits associated with food-derived nutrients. Divided into two parts, the first part discusses the influence of the major food nutrients (carbohydrates, proteins, and lipids) on the metabolic processes that are involved in human chronic diseases. For example, the potential of carbohydrates to reduce cholesterol absorption and enhance colonization of the lower intestinal tract by beneficial organisms, the ability of proteins to reduce blood pressure and oxidative stress, enhance mineral bioavailability, and down-regulate the carcinogenesis process, and the fact that lipids serve as critical substrates for the production of cellular hormones that suppress various inflammatory pathways, are all addressed. Polyphenols, potent antioxidants and anti-atherogenic compounds that scavenge free radicals and prevent lipid peroxidation, are also covered. The second part discusses in detail specific functional foods, such as fish, soybean, milk, tea, fruits and vegetable, coffee, chocolates that influence various physiological pathways involved in health promotion.

Functional Foods and Nutraceuticals is an especially useful tool for undergraduate and graduate students interested in understanding the role of nutrients in health promotion and disease prevention. In addition, researchers and policy makers in the life sciences will also find the book to be an invaluable source of information for a detailed understanding of the impact of nutrients and foods on metabolic pathways.

Dr. Rotimi Aluko has earned a PhD in Food Chemistry from the University of Guelph, Ontario, Canada and is currently a Professor of Human Nutritional Sciences at the University of Manitoba, Winnipeg, Canada. He has continued to maintain an active research program on functional foods with an emphasis on food protein-derived bioactive peptides.     

Content Level » Upper undergraduate

Related subjects » Chemistry - Food Science & Nutrition

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