Overview
- Offers comprehensive analysis of the properties and health effects of food bioactives in view of new trends in processing, food science and food technology
- Fills the knowledge gap between academia and industry by covering all properties of bioactives (bioavailability, bioaccessibility, interactions during consumption, etc.) and their potential applications in one reference
- Covers the most current topics of food bioactives and health, with emphasis on polyphenols, glucosinolates, lipids, peptides and proteins, dietary fiber, and carotenoids, as well as new trends (e.g., marine bioactives)
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Table of contents (10 chapters)
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Front Matter
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Back Matter
Keywords
About this book
Bioactive natural compounds have gained attention in recent years due to their potential health benefits, including reducing the risk of diabetes, cancer, and cardiovascular diseases. These benefits derive from bioactive compounds' anti-tumor, anti-inflammatory, anti-oxidative, anti-hypertensive and anti-hyperlipidemic activities, which serve in addition to their basic nutritional functions. Over the last decade, researchers have investigated the health impact of bioactive compounds in detail, and the development of food applications has attracted great interest. Consumer demand has surged for functional foods (nutraceuticals), superfoods, and tailor-made foods, generated by supplementing traditional food products with bioactive ingredients.
Food Bioactives and Health offers comprehensive coverage of the properties and health effects of food bioactives in view of new trends in processing, food science and food technology. Starting with the metabolic characteristics of polyphenols, glucosinolates, and other food bioactives, the text then dives into their impact on human health and recent applications in the world of food technology. For food scientists, food technologists, and product developers looking to understand the role of food bioactives in health and develop applications in personalized nutrition, functional foods and nutraceuticals, Food Bioactives and Health serves as a one-stop reference.
Editors and Affiliations
About the editor
Dr. Galanakis is a multi-/inter-disciplinary scientist and a Highly Cited Researcher (Web of Science Group, 2019) with experience in the food and environmental science and technology, innovation and sustainability, industry and academia. He has defined the new term and discipline of "Food Waste Recovery", and established the biggest open innovation network worldwide in the particular field with an ultimate goal to inspire related professionals to extract high added-value compounds from wasted by-products in all stages of food production (from agriculture to the consumer) and re-utilize them in the food chain. He is an Adjunct Professor of King Saud University (Saudi Arabia) in Agricultural Sciences, and the Research and Innovation Director of Galanakis Laboratories, a chemical laboratory, that was founded in 1925 (Chania, Greece).
Bibliographic Information
Book Title: Food Bioactives and Health
Editors: Charis M. Galanakis
DOI: https://doi.org/10.1007/978-3-030-57469-7
Publisher: Springer Cham
eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)
Copyright Information: Springer Nature Switzerland AG 2021
Hardcover ISBN: 978-3-030-57468-0Published: 16 February 2021
Softcover ISBN: 978-3-030-57471-0Published: 16 February 2022
eBook ISBN: 978-3-030-57469-7Published: 15 February 2021
Edition Number: 1
Number of Pages: X, 378
Number of Illustrations: 37 b/w illustrations, 15 illustrations in colour
Topics: Food Microbiology, Food Science, Metabolomics, Organic Chemistry, Nutrition