The Health Benefits of the Bioactive Compounds in Foods

The development of new foods or nutraceuticals with health benefits is among today’s most important issues, which presents an opportune moment for the food and/or pharmaceutical industries. However, the launch of new products should be supported by strong scientific evidence on the health benefits a...

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Detalhes bibliográficos
Corporate Authors: Jaime, Laura, Santoyo, Susana
Formato: Livro
Idioma:Inglês
Publicado em: MDPI - Multidisciplinary Digital Publishing Institute 2021
Assuntos:
thema EDItEUR::N History and Archaeology::NH History
thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBF Social and ethical issues
phytochemicals
antioxidant
antinausea
antiobesity
anticancer
anti-inflammatory
‘Cara Cara’ juice
storage
hydrophilic and lipophilic antioxidant
carotenoid
flavonoid
degradation
dried distilled spent grain (DDSG)
melanoidins
content
structure
antioxidant activity
ACE-inhibitory activity
beverages
brewing method
antioxidant potential
total polyphenols content
mineral composition
grape stem
phenolic compounds
central composite rotatable design
sustainable food systems
pressurized liquid extraction
side streams valorisation
curcumin
milk proteins
nanoparticles
antimicrobial activities
bioactive peptides
hypertension
functional food
metabolic syndrome
microbiota
insulin sensitivity
polyphenols
grape pomace
donkey milk (DM)
donkey colostrum (DC)
mammal’s milk
cow’s milk protein allergy (CMPA)
biologic activity
immunosenescence
health benefits
cryoconcentration
calafate juice
storage time
physicochemical properties
bioactive compounds
sensorial analysis
apitherapy
royal jelly
propolis
bee pollen
sarcopenia
dietary interventions
muscle
skeletal
muscle wasting
physical performance
coronavirus disease 2019
COVID-19
body composition
lean body mass
insulin resistance
mitochondrial dysfunction
satellite stem cells
polysaccharide purification
anti-obesity
proliferation
PPARγ
biological activities
isolation
analysis
mechanism of action
bioaccessibility
intestinal absorption
bioavailability
Acesso em linha:https://directory.doabooks.org/handle/20.500.12854/76540
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