Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress

Front Cover
Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress
Copyright Page
Contents
List of contributors
Preface
1 Bioactive compounds modulating inflammation and oxidative stress in some traditional functional foods and beverages
	1.1 A brief overview of inflammation and oxidative stress
	1.2 Food compounds for the control of the oxidative stress and inflammation
		1.2.1 Effect of dietary fiber/prebiotics on oxidative stress and inflammation
		1.2.2 Effect of nutritional antioxidants on oxidative stress and inflammation
		1.2.3 Effect of polyunsaturated fatty acids on inflammation and oxidative stress
	1.3 Traditional diet: effects on oxidative stress and inflammation
		1.3.1 Effect of food composition on gut microbiota, oxidative stress, and inflammation
		1.3.2 Effect of fermented foods on oxidative stress and inflammation
	1.4 Functional traditional foods effect on oxidative stress and inflammation with bioactive compounds
	1.5 Conclusion
	References
	Further reading
2 Health-promoting activities and bioavailability of bioactive compounds from functional foods
	2.1 Introduction
	2.2 The role in modulating inflammation and oxidative stress of food bioactive compounds
		2.2.1 Dietary polyphenols
		2.2.2 Fatty acids
		2.2.3 Proteins and amino acids
		2.2.4 Dietary fibers
	2.3 Fermented foods for better bioavailability of some nutrients—fighting with inflammation and oxidative stress
		2.3.1 Importance of good nutrition in inflammation and oxidative stress
		2.3.2 Food fermentation
		2.3.3 Fermented food–functional foods and health impact
	2.4 Conclusion
	Acknowledgments
	References
3 Development of functional foods by using 3D printing technologies: application to oxidative stress and inflammation-relat...
	3.1 Introduction
	3.2 3D food printing technologies
		3.2.1 Extrusion
			3.2.1.1 Melting extrusion
			3.2.1.2 Soft-material extrusion
			3.2.1.3 Gel-forming extrusion
		3.2.2 Power binding
			3.2.2.1 Selective laser sintering and selective hot air sintering and melting
			3.2.2.2 Liquid binding
		3.2.3 Inkjet printing
	3.3 The role of diet and nutrients in oxidative stress and inflammatory processes
	3.4 Personalized functional foods through 3D printing
		3.4.1 Incorporation of food components with antioxidant and/or antiinflammatory action
			3.4.1.1 Fruits, vegetables, minerals, and vitamins
			3.4.1.2 Fiber
			3.4.1.3 Probiotics and phytochemical components
			3.4.1.4 Polysaccharides and proteins
		3.4.2 Customized health diseases preventive foods
			3.4.2.1 Fat, sugar, and salt-reduced foods
			3.4.2.2 Meat substitutes
		3.4.3 New food textures for people with swallowing and chewing difficulties
		3.4.4 New ingredients for functional foods development
	3.5 Functional foods through 3D printing: opportunities, challenges, and perspectives
	3.6 Conclusions
	Acknowledgments
	References
4 The regulatory aspects of substantiating health benefits of foods containing antioxidants
	4.1 Introduction
	4.2 European food law
		4.2.1 The regulation of novel foods
			4.2.1.1 Traditional food from a third country
		4.2.2 The regulation of nutrition and health claims
			4.2.2.1 Substantiation requirements health claims
	4.3 Health claims on antioxidants
		4.3.1 The substantiation of antioxidant health claims
	4.4 Biomarkers for oxidative damage to DNA, proteins, and lipids
		4.4.1 General characteristics of biomarkers
		4.4.2 Biomarkers for protein oxidation
			4.4.2.1 Direct measurements with HPLC-MS
			4.4.2.2 Protein carbonyls
		4.4.3 Biomarkers for DNA oxidation
			4.4.3.1 Comet assay
			4.4.3.2 8-OHdG
		4.4.4 Biomarkers for lipid oxidation
			4.4.4.1 F2-isoprostanes (in 24-hour urine samples)
			4.4.4.2 PCOOH
			4.4.4.3 Malondialdehyde
			4.4.4.4 TBARS
			4.4.4.5 Conjugated dienes
			4.4.4.6 Breath hydrocarbons
			4.4.4.7 Ex vivo LDL resistance to oxidation
			4.4.4.8 Lipid peroxides
	4.5 Discussion and conclusion
	References
5 Developing novel foods using multiple emulsions: insights with reference to bioaccessibility and bioavailability
	5.1 Introduction
	5.2 Types of multiple emulsions
	5.3 Methods of preparing multiple emulsions
		5.3.1 Two-step method of multiple emulsion preparations
		5.3.2 Phase inversion techniques
		5.3.3 Preparation of double emulsion by solvent evaporation techniques
		5.3.4 Preparation of multiple emulsion by microfluidics (one-step formation of multiple emulsion)
		5.3.5 Preparation of multiple emulsion by pressure homogenization
		5.3.6 Preparation of multiple emulsions by ultrasonication
		5.3.7 Preparation of double emulsion (W/O/W) by microchannel emulsification process
		5.3.8 Preparation of multiple emulsion by layer-by-layer deposition
	5.4 Physicochemical properties of multiple emulsions
	5.5 Applications of multiple emulsions in developing functional foods
		5.5.1 Multiple emulsions in improving the fatty acid profile of foods
		5.5.2 Role of emulsions in developing low-fat food products
		5.5.3 Multiple emulsions in developing low-sodium food products
		5.5.4 Encapsulation of functional ingredients
			5.5.4.1 Encapsulation techniques for bioactive and functional food ingredients
				5.5.4.1.1 Spraying techniques
				5.5.4.1.2 Extrusion techniques
				5.5.4.1.3 Complex coacervation
				5.5.4.1.4 Emulsion-based techniques
				5.5.4.1.5 Liposomes
				5.5.4.1.6 Nanoprecipitation
				5.5.4.1.7 Molecular inclusion techniques
				5.5.4.1.8 Niosomes
			5.5.4.2 Encapsulation of bioactive components
				5.5.4.2.1 Phytochemicals (polyphenols and phenolic compounds, carotenoids, vitamins, essential oils, and flavor compounds)
				5.5.4.2.2 Highly unsaturated oils and lipophilic compounds
				5.5.4.2.3 Probiotics
			5.5.4.3 Nanoencapsulation systems for functional components
			5.5.4.4 Multiple emulsion gels for delivery of functional food ingredients
	5.6 Stability of multiple emulsions
		5.6.1 Characterization of multiple emulsions in assessing their stability
	5.7 Bioavailability and bioaccessibility of bioactives encapsulated with multiple emulsions
	5.8 Conclusion and future trends
	References
6 A new approach of functional pectin and pectic oligosaccharides: role as antioxidant and antiinflammatory compounds
	6.1 Pectins
		6.1.1 General aspects
		6.1.2 Pectins as antioxidant agents
		6.1.3 Antiinflammatory effects
	6.2 Pectic oligosaccharides
		6.2.1 General aspects
		6.2.2 Antioxidant activity
		6.2.3 Antiinflammatory activity
			6.2.3.1 Antiinflammatory activity of pectic oligosaccharides in the infectious process
			6.2.3.2 Antiinflammatory activity of pectic oligosaccharides in other inflammatory processes
	6.3 Concluding remarks
	References
7 Fatty acids from natural resources in inflammatory gastrointestinal diseases with specific focus on inflammatory bowel di...
	7.1 Preface
	7.2 Gastrointestinal diseases and fat digestion—the background
	7.3 Overview of fatty acids nomenclature, classification, their occurrence, and role in IBD
		7.3.1 Saturated FAs
			7.3.1.1 SCFAs
			7.3.1.2 MCFAs
			7.3.1.3 LCFAs and VLCFAs
		7.3.2 Unsaturated FAs
			7.3.2.1 Monounsaturated FAs
			7.3.2.2 Polyunsaturated FA
	7.4 Tight junctions, FAs, and inflammation
	7.5 FFAs and FFAR cross-talk in IBD
	7.6 Summary of the role of FAs in inflammatory gastrointestinal disease
	Acknowledgments
	Author disclosures
	Authors’ contributions
	Abbreviations
	References
8 Proteins, peptides, and protein hydrolysates as immunomodulatory and antioxidant agents for the formulation of functional...
	8.1 Introduction
	8.2 Sources of food-derived bioactive hydrolysates and peptides
	8.3 Bioactive peptides as antioxidants
		8.3.1 In vitro studies
			8.3.1.1 Processing of food protein-derived bioactive peptides
			8.3.1.2 Animal source-isolated enzymes
			8.3.1.3 Microbial source-isolated enzymes
			8.3.1.4 Microbial hydrolysis (fermentation)
			8.3.1.5 Peptide sequence and composition
			8.3.1.6 Molecular weight
		8.3.2 Studies using in vitro biological models
		8.3.3 In vivo studies
	8.4 Antiinflammatory properties of bioactive peptides
		8.4.1 In vitro studies in cultivated cells
		8.4.2 In vivo studies
		8.4.3 Structure–function relationship to modulate inflammatory activity
	8.5 Bioactive peptides as ingredients in functional foods
		8.5.1 Market opportunity
		8.5.2 Technical aspects of bioactive peptide incorporation into foods
		8.5.3 Biomarkers
	8.6 Conclusion and future prospective studies
	References
9 Anti-inflammatory and antioxidant phenolic compounds
	9.1 Introduction
	9.2 Phenolic compounds: definition, classification, and sources
		9.2.1 Definition
		9.2.2 Classification
			9.2.2.1 Phenolic acids
			9.2.2.2 Flavonoids
			9.2.2.3 Stilbenes
			9.2.2.4 Coumarins
			9.2.2.5 Tannins
		9.2.3 Sources of phenolics compounds
	9.3 Phenolic compounds as antioxidants
		9.3.1 Mechanism of actions
			9.3.1.1 Radical scavenging
			9.3.1.2 Chelating metal
			9.3.1.3 Biological mechanisms
	9.4 Phenolic compounds as antiinflammatory agents
		9.4.1 Mechanism of actions
			9.4.1.1 Downregulating the activation of the nuclear transcription factor κB
			9.4.1.2 The lipoxygenase inhibitory capacity
			9.4.1.3 Cyclooxygenase inhibitory capacity
	9.5 Conclusion and future perspectives
	References
10 Role of micronutrients zinc and selenium in inflammation and oxidative stress
	10.1 Inflammation, oxidative stress, and chronic diseases
	10.2 Selenium
		10.2.1 Biological essentiality
		10.2.2 Recommended intake and bioavailability
		10.2.3 Se, inflammation, and oxidative stress
	10.3 Zinc
		10.3.1 Biological essentiality
		10.3.2 Recommended intake and bioavailability
		10.3.3 Zn, inflammation, and oxidative stress
	10.4 Conclusions
	References
11 Glucosinolates and their bioactive metabolites as functional compounds modulating inflammation
	11.1 Introduction
		11.1.1 Brassicas and their impact on health
		11.1.2 Diet, Brassicas, and inflammation
	11.2 Molecular mechanisms of glucosinolates and their bioactive form in inflammatory pathways
		11.2.1 Aliphatic isothiocyanates and related metabolites
		11.2.2 Indoles and related compounds
		11.2.3 Glucosinolates and inflammatory diseases
			11.2.3.1 Metabolic, cardiovascular, and gastrointestinal inflammatory conditions
			11.2.3.2 Endometriosis and inflammation
			11.2.3.3 Neurological disorders
			11.2.3.4 Cancer and inflammation
	11.3 Concluding remarks
	Acknowledgments
	Abbreviations
	References
12 Microalgal bioactive components as antiinflammatory and antioxidant agents for health promotion
	12.1 Potential scope of microalgae and biotechnological implications
	12.2 Biotechnology of microalgae in the food industry
	12.3 Biological compounds from microalgae with properties of interest in inflammatory processes
	12.4 Main pathological mechanisms of inflammation, including mediators and molecular pathways involved
	12.5 Microalgae-derived products
		12.5.1 Carotenoids
			12.5.1.1 β-carotene
			12.5.1.2 Lutein
			12.5.1.3 Astaxanthin
			12.5.1.4 Fucoxanthin
			12.5.1.5 Zeaxanthin
			12.5.1.6 Fatty acids
			12.5.1.7 Phenolic compounds
	12.6 Conclusions
	References
13 Polysaccharides from macroalgae: chemical characterization, functional properties and biological activity
	13.1 Compounds extracted from macroalgae with biological action
	13.2 Sulfated polysaccharides: structure and chemical characterization
	13.3 Functional properties and industrial applications of sulfated polysaccharides from seaweed
	13.4 Proven biological activities of sulfated polysaccharides
	13.5 Perspectives for the use of sulfated polysaccharides
	13.6 Conclusions
	Acknowledgment
	References
14 Role of cereal bioactive compounds in the prevention of age-related diseases
	14.1 Introduction
		14.1.1 Health implications of aging and antiaging interventions
		14.1.2 Cereal bioactive compounds and their potential to counteract age-related diseases
			14.1.2.1 Nondigestible carbohydrates
			14.1.2.2 Phenolic compounds
			14.1.2.3 Carotenoids
			14.1.2.4 Phytosterols
			14.1.2.5 Tocols
	14.2 Molecular antiaging mechanisms of bioactive compounds in cereals
		14.2.1 Mechanisms behind the suppression of oxidative stress
		14.2.2 Mechanisms behind the suppression of low-grade chronic inflammation
		14.2.3 Mechanisms behind the suppression of cellular senescence
		14.2.4 Mechanisms behind changes in microbiota composition and activity
	14.3 Health effects of wholegrain cereals
		14.3.1 Risk factors for T2DM
		14.3.2 Weight gain, satiety, and food intake
		14.3.3 Risk factors for CVD
		14.3.4 Cognitive function and risk of neurodegenerative diseases
	14.4 Conclusion
	Acknowledgments
	References
15 Potential role of pulses in the development of functional foods modulating inflammation and oxidative stress
	15.1 Introduction
	15.2 Pulses bioactive compounds, inflammation and oxidative stress
		15.2.1 Proteins and bioactive peptides
			15.2.1.1 Bioactive peptides
		15.2.2 Carbohydrates
			15.2.2.1 Dietary fibers
			15.2.2.2 Resistant starch
			15.2.2.3 Oligosaccharides (α-galactosides)
		15.2.3 Tocopherols and carotenoids
		15.2.4 Phytosterols
		15.2.5 Saponins
		15.2.6 Polyphenols
	15.3 Challenges and opportunities of pulses in the development of functional foods
		15.3.1 Traditional and new uses of pulses
		15.3.2 Types of pulses and their applications
		15.3.3 Effects of food processing
		15.3.4 Pulse-based new ingredients
		15.3.5 Ensuring in vivo biological activity
	15.4 Concluding remarks
	Conflicts of interest
	Acknowledgments
	References
16 Probiotics and postbiotics: focus on metabolic syndrome
	16.1 Introduction
		16.1.1 Metabolic syndrome, a noncommunicable disease
			16.1.1.1 Metabolic syndrome and obesity, a chronic imbalance of oxidative/antioxidant status
			16.1.1.2 Metabolic syndrome, a chronic low-grade inflammation status
	16.2 Probiotics as nutritional approaches for the prevention or treatment of metabolic syndrome
		16.2.1 Short-chain fatty acids
		16.2.2 Polyunsaturated fatty acids
		16.2.3 Phenolic compounds
	16.3 Conclusion and future directions
	Acknowledgments
	Conflict of interest
	References
17 Potential of edible insects as a new source of bioactive compounds against metabolic syndrome
	17.1 Introduction
	17.2 Composition of edible insects in relation to their health properties and metabolic syndrome
	17.3 Tenebrio molitor
		17.3.1 Antioxidant activity
		17.3.2 Antiinflammatory activity
		17.3.3 Antidiabetic activity
		17.3.4 Antihypertensive activity
		17.3.5 Antilipidemic activity
	17.4 Hermetia illucens
		17.4.1 Antioxidant activity
		17.4.2 Antiinflammatory activity
		17.4.3 Antilipidemic activity
	17.5 Musca domestica
		17.5.1 Antioxidant activity
		17.5.2 Antiinflammatory activity
		17.5.3 Antidiabetic activity
		17.5.4 Antihypertensive activity
		17.5.5 Antilipidemic activity
	17.6 Acheta domesticus
		17.6.1 Antioxidant activity
		17.6.2 Antilipidemic activity
	17.7 Gryllodes sigillatus
		17.7.1 Antioxidant activity
		17.7.2 Antiinflammatory activity
		17.7.3 Antidiabetic activity
		17.7.4 Antihypertensive activity
	17.8 Alphitobius diaperinus
	17.9 Conclusion
	References
18 Advances in production and properties validation of multifunctional ingredients from Argentine food fruits to modulate o...
	18.1 Introduction
	18.2 Argentine food fruits and their antioxidant and antiinflammatory properties
		18.2.1 Solanum betaceum
		18.2.2 Ziziphus mistol
		18.2.3 Geoffroea decorticans
		18.2.4 Prosopis alba
		18.2.5 Prosopis nigra
	18.3 Use of Northwestern Argentine fruits in oxidative stress and inflammatory processes related to metabolic syndrome
	18.4 Development of multifunctional ingredients from Argentine food fruits
	18.5 Conclusion
	Acknowledgments
	References
19 Bioactive compounds from Moringa oleifera as promising protectors of in vivo inflammation and oxidative stress processes
	19.1 Introduction
		19.1.1 Chemical composition and traditional uses of Moringa oleifera
		19.1.2 Principal bioactive compounds from Moringa oleifera
			19.1.2.1 Total phenolic compounds
			19.1.2.2 Phenolic acids
			19.1.2.3 Flavonoids
			19.1.2.4 Stilbenes
			19.1.2.5 Lignans
			19.1.2.6 Glucosinolates
			19.1.2.7 Carotenoids
			19.1.2.8 Tocopherols
			19.1.2.9 Phytosterols
			19.1.2.10 Others
	19.2 In vivo antioxidative effect of Moringa oleifera
		19.2.1 Antioxidative effect in liver
		19.2.2 Antioxidative effect in other organs
		19.2.3 Antidiabetic effect of Moringa oleifera associated to its antioxidant activity
	19.3 In vivo antiinflammatory activity of Moringa oleifera
	19.4 Conclusion and future prospects
	References
20 Cruciferous vegetables: a mine of phytonutrients for functional and nutraceutical enrichment
	20.1 Introduction
	20.2 Cruciferous vegetables and their significance
	20.3 Crucifer phytochemicals and their activity
	20.4 Nutraceutical significance of the crucifers
		20.4.1 Cabbage
		20.4.2 Cauliflower
		20.4.3 Broccoli
		20.4.4 Horseradish
		20.4.5 Mustard green
		20.4.6 Kale
		20.4.7 Arugula
		20.4.8 Kohlrabi
		20.4.9 Radish
	20.5 Crucifers their processing and antioxidant potential
	20.6 Recent trends for nutritional improvement of the crucifers
		20.6.1 Application of biotechnological tools
		20.6.2 Controlled abiotic stresses to enhance the nutraceutical properties
	20.7 Conclusion and future prospects
	Acknowledgments
	Conflict of interest
	References
21 Challenges in the extraction of antiinflammatory and antioxidant compounds from new plant sources
	21.1 Introduction
	21.2 Conventional solvent extraction
	21.3 Emerging technologies for the extraction of bioactives
		21.3.1 Pressurized liquid extraction
		21.3.2 Microwave-assisted extraction
		21.3.3 Ultrasonic-assisted extraction
		21.3.4 Enzyme-assisted extraction
		21.3.5 Supercritical CO2 extraction
		21.3.6 High voltage electrical discharge
		21.3.7 Pulsed electric field
	21.4 Comparative performance
	21.5 Combinations
	21.6 Challenges and future trends
	References
22 Encapsulation technologies applied to bioactive phenolic compounds and probiotics with potential application on chronic ...
	22.1 Methods
		22.1.1 Search strategy
		22.1.2 Inclusion criteria
	22.2 Importance of phenolic encapsulation: stability, digestion, and absorption
		22.2.1 Stability of phenolic compounds
		22.2.2 Digestion and absorption
		22.2.3 In vitro, in vivo and clinical trials to study polyphenol metabolism
	22.3 Encapsulation process applied to improve the phenolic bioaccesibility/bioavailability
		22.3.1 Encapsulation of phenolic compounds subject to in vitro simulated digestion
		22.3.2 In vitro gastrointestinal digestion
			22.3.2.1 In vitro gastrointestinal digestion based on pH simulation
			22.3.2.2 In vitro gastrointestinal digestion based on pH and enzymes simulation
				22.3.2.2.1 Monitoring of the total phenolic compound over the simulated conditions
				22.3.2.2.2 Monitoring the individual phenolic compounds release in simulated gastrointestinal digestion
	22.4 Probiotic encapsulation techniques to improve the cell viability
	22.5 Gut microbiota and polyphenols diet interactions: synergistic effects against inflammation
		22.5.1 In vitro, in vivo and clinical trials to study polyphenols—gut microbiota interactions
	22.6 Conclusions
	References
23 Fermentation and germination as a way to improve cereals antioxidant and antiinflammatory properties
	23.1 Background
	23.2 Fermentation technology for enhancing the nutritional and functional properties of postprocessed cereal grains
		23.2.1 Effects of fermentation on cereal grains nutritional value
		23.2.2 Effects of fermentation on bioactive compounds and functional properties of cereal grains
			23.2.2.1 Bioactivities improvement in fermented cereal grains: a focus on antioxidant and antiinflammatory potential
	23.3 Germination technology for enhancing the nutritional and functional properties of postprocessed cereal grains
		23.3.1 Effects of germination on cereal grains nutritional value
		23.3.2 Effects of germination on bioactive compounds and functional properties of cereal grains
			23.3.2.1 Bioactivities improvement in germinated cereal grains: a focus on antioxidant and antiinflammatory potential
	23.4 Possible harms and hurdles
	23.5 Conclusions and future perspective
	References
24 Modulation of inflammation and oxidative stress in Helicobacter pylori infection by bioactive compounds from food components
	24.1 Brief overview of Helicobacter pylori as human pathogen
	24.2 Inflammatory response and oxidative stress associated to H. pylori infection
	24.3 Helicobacter pylori virulence factors and their relationship with gastric inflammation and oxidative damage
	24.4 Bioactive compounds from food components as tools against inflammatory and oxidative damage associated to H. pylori in...
		24.4.1 Probiotics
		24.4.2 Phenolic compounds
		24.4.3 Fruits, vegetables and their metabolites
		24.4.4 Herbal extracts, spices and honey
		24.4.5 Fatty acids
		24.4.6 Bovine colostrum and fermented milk
	24.5 Concluding remarks
	Acknowledgments
	Conflict of interest
	References
25 Current evidence on the modulatory effects of food proteins and peptides in inflammation and gut microbiota
	25.1 Introduction: inflammation and oxidative stress
	25.2 Impact of “gut health” on “general human health”
	25.3 Inflammatory bowel diseases: the role of foods and their bioactive compounds
	25.4 Role of food proteins and peptides against inflammatory bowel disease
		25.4.1 In vitro evidence on the antioxidant, antiinflammatory, and immunomodulatory effects
		25.4.2 In vivo evidence on experimental models of inflammatory bowel disease
	25.5 Effects of food peptides on gut microbiota
	25.6 Future prospects
	Acknowledgments
	Conflict of interest
	References
26 Immunonutritional agonists in the neuroimmune response in AGE-Ing
	26.1 Introduction
	26.2 Neuroinflammation: pathways and biomarkers
	26.3 Metabolic-induced neuroinflammation: from periphery to central nervous system
	26.4 Immunonutritional communication within the gut–brain axis
	26.5 Concluding remarks and future perspectives
	Acknowledgements
	References
27 Role of dietary spices in modulating inflammation and oxidative stress
	27.1 Introduction
	27.2 Methods
	27.3 Results
		27.3.1 Capsicum spp
		27.3.2 Cardamom
		27.3.3 Cinnamon
		27.3.4 Cumin
		27.3.5 Dill
		27.3.6 Fenugreek
		27.3.7 Garlic
		27.3.8 Ginger
		27.3.9 Onion
		27.3.10 Oregano
		27.3.11 Parsley
		27.3.12 Sage
		27.3.13 Sesame
		27.3.14 Turmeric
		27.3.15 Spice blend
	27.4 Discussion
		27.4.1 Antioxidative effect of spices
		27.4.2 Antiinflammatory effect of spices
	27.5 Conclusion
	References
28 Functional foods, hormesis, and oxidative stress
	28.1 Introduction
	28.2 What is hormesis?
	28.3 Stressor-mediated pathways and disease
		28.3.1 Endoplasmic reticulum stress
		28.3.2 Mitochondria and oxidative stress
			28.3.2.1 The dual role of mitochondrial reactive oxygen species
			28.3.2.2 The mechanisms involved in hormetic responses of mitochondrial reactive oxygen species
			28.3.2.3 Mitohormesis
		28.3.3 KEAP1/NRF2/ARE pathway
			28.3.3.1 KEAP1–NRF2 pathway and cancer, friend or foe?
		28.3.4 NF-kB signal pathway
		28.3.5 Heat shock proteins
		28.3.6 Autophagy
	28.4 Antioxidants and related food sources (prooxidants or antioxidants)
		28.4.1 Hormetins
			28.4.1.1 Sulforaphane
			28.4.1.2 Curcumin
			28.4.1.3 Luteolin
			28.4.1.4 Epigallocatechin-3-gallate
			28.4.1.5 Genistein
	28.5 Conclusion and future prospects
	References
29 Cancer on fire: role of inflammation in prevention and treatment
	29.1 Introduction
	29.2 Inflammatory players and their roles in tumorigenesis
		29.2.1 Tumor necrosis factor-α
		29.2.2 Interleukins
		29.2.3 Chemokines
		29.2.4 Inflammatory enzymes
			29.2.4.1 Cyclooxygenases
			29.2.4.2 Lipoxygenases
			29.2.4.3 Inducible nitric oxide synthase
			29.2.4.4 Matrix metalloproteinases
		29.2.5 Transcription factor
			29.2.5.1 Nuclear factor-kappa B
	29.3 Prevention and treatment of cancers by targeting inflammatory pathways
		29.3.1 Curcumin
		29.3.2 Capsaicin
		29.3.3 Diallyl sulfide
		29.3.4 Cinnamaldehyde
		29.3.5 6-Gingerol
		29.3.6 Eugenol
		29.3.7 Diosgenin
		29.3.8 Garcinol
		29.3.9 Thymoquinone
		29.3.10 Quercetin
		29.3.11 Sulforaphane
		29.3.12 α-Pinene
		29.3.13 Piperine
		29.3.14 1,8-Cineole
	29.4 Conclusion and future perspective
	Acknowledgement
	Conflict of interest
	References
30 The effects of soya consumption on glycemic parameters of type 2 diabetes: potential for functional foods
	30.1 Introduction
		30.1.1 Glycemic markers of type 2 diabetes mellitus
		30.1.2 Dietary approaches in type 2 diabetes mellitus
		30.1.3 Soya: an ancient food for modern times
	30.2 Soya intake and type 2 diabetes mellitus
		30.2.1 Evidence from epidemiological studies
		30.2.2 Evidence from clinical trials: soya protein and isoflavones
			30.2.2.1 Fasting plasma glucose and hemoglobin A1c
			30.2.2.2 Fasting plasma insulin and homeostasis model assessment of insulin resistance
	30.3 Mechanistic effects and potential for formulation of functional foods
		30.3.1 Protein and bioactive peptides
		30.3.2 Isoflavones
	30.4 Conclusion
	References
Index
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