Functional Foods and their Implications for Health Promotion

Front Cover
Functional Foods and their Implications for Health Promotion
Functional Foods and their Implications for Health Promotion
Copyright
Editor dedications
Contents
List of contributors
Editor biographies
	Dr Ioannis Zabetakis
	Dr Alexandros Tsoupras
	Dr Ronan Lordan
	Professor Dipak Ramji
Preface
Acknowledgments
	Ioannis
	Alexandros
	Ronan
	Dipak
I - Plant-derived functional foods
	1 - Vegetables as functional foods against cardiovascular diseases
		1. Nutritional quality of vegetables
		2. Cardiovascular diseases
		3. Epidemiological studies of vegetables and cardiovascular diseases
			3.1 Cross-sectional studies
			3.2 Case-control studies
			3.3 Cohort studies
			3.4 Other epidemiological studies
		4. Bioactive vegetable ingredients and mechanisms actions
			4.1 Soy
			4.2 Tomato
			4.3 Potato
			4.4 Dioscorea
			4.5 Onions
			4.6 Other vegetables
		5. Clinical findings
			5.1 Whole soy and soy milk
			5.2 Soy protein
			5.3 Soy isoflavones
			5.4 Combination of soy isoflavone and soy protein
			5.5 Other vegetables and their bioactive ingredients
		6. Conclusions
		7. Functional foods from vegetables
			7.1 Synthetic and structural aspects of Fruitflow (O\'Kennedy et al., 2017)
			7.2 In vitro studies
			7.3 Additional Fruitflow features
			7.4 Size and variability of the acute antiplatelet effect
			7.5 Effects of the form of ingredients and the food matrix
			7.6 Effects of chronic consumption
			7.7 Security issues
		References
	2 - Coffee and tea bioactive compounds
		1. Coffee
			1.1 Coffee types, main production countries, main chemical composition
			1.2 Coffee production
			1.3 Coffee bioactive ingredients: Protective effect on health
				1.3.1 What are they and how they are affected by processing and type
				1.3.2 Evidence for the protective effects of coffee
					1.3.2.1 Coffee and inflammation
					1.3.2.2 Coffee and cardiovascular diseases
		2. Tea
			2.1 Tea types, main production countries, main chemical composition
			2.2 Tea production
			2.3 Tea bioactive ingredients: protective effect on health
				2.3.1 Tea and inflammation
				2.3.2 Tea and cardiovascular diseases
		3. Conclusion
		References
	3 - Cacoa and cocoa products
		1. Introduction
		2. Cocoa processing
			2.1 Postharvest processing
			2.2 Industrial processing
		3. Cocoa composition: main cocoa components and their dependence on processing
			3.1 Other phytochemicals
		4. Bioavailability and metabolism of cocoa phytochemicals
		5. Cocoa phytochemicals and cardiovascular performance: Biochemical and physiological-associated mechanisms
		6. Clinical interventions with cocoa and cocoa products: addressing cardiovascular performance
		7. Closing remarks
		References
	4 - Olive oil
		1. Introduction
		2. Production
		3. Chemical composition
		4. Health claim
		5. Bioavailability and bioaccessibility
		6. Data from in vitro and in vivo experiments
		7. Evidence from clinical trials
		8. Evidence from systematic reviews and meta-analyses
		9. Functional olive oils
		10. Conclusion
		References
	5 - Olive, apple, and grape pomaces with antioxidant and anti-inflammatory bioactivities for functional foods
		1. Introduction
		2. Olive pomace
			2.1 Introduction to olive pomaces
			2.2 Olive pomace bioactive compounds and health effects
			2.3 Application for functional food production
				2.3.1 Edible oils
				2.3.2 Pasta
				2.3.3 Bread
				2.3.4 Biscuits
				2.3.5 Snacks
				2.3.6 Fish
				2.3.7 Meat
				2.3.8 Milk, cheese, and yogurt
				2.3.9 Εggs
		3. Apple pomace
			3.1 Introduction
			3.2 Apple pomace composition, nutritional value, and associated health benefits
				3.2.1 Apple pomace bioactive lipid compounds and health benefits
				3.2.2 Apple phenolics and health benefits
				3.2.3 Other components of apple pomace with functional health benefits
			3.3 Apple pomace as an ingredient and substrate in functional food production
				3.3.1 Applications in bread and other bakery products
				3.3.2 Applications in apple pomace flour
				3.3.3 Applications in alcoholic beverages
				3.3.4 Applications in confectionary products
				3.3.5 Applications in dairy products
				3.3.6 Applications in meat
				3.3.7 Applications in mushrooms
			3.4 Health hazards associated with the apple pomace
		4. Grape pomace
			4.1 Introduction
			4.2 Grape pomace composition, nutritional value, and associated health benefits
				4.2.1 Grape pomace phenolic compounds
				4.2.2 Other functional compounds
			4.3 Grape pomace as an ingredient and substrate in functional food production
		5. Conclusions and future perspectives
		6. Conflicts of interest
		Acknowledgments
		References
		Further reading
	6 - Berries
		1. Introduction
		2. Botanical classification of berries
		3. Nutrient composition of berries
			3.1 Health benefits of nutritive bioactives in berries
			3.2 Health benefits of non-nutritive bioactives in berries
		4. Factors affecting berry nutritional quality
			4.1 Genetic factors
			4.2 Environmental factors
				4.2.1 Geographic location
				4.2.2 Temperature
				4.2.3 Photo-radiation
			4.3 Agronomic factors
				4.3.1 Cultivation technique
				4.3.2 Plant nutrition and fertilization
				4.3.3 Mulching
				4.3.4 Water and salt stress
				4.3.5 Soil culture systems
		5. Postharvest technological processing factors affecting berry nutritional quality
			5.1 Fresh pack processing
				5.1.1 Low-temperature processing
				5.1.2 Controlled atmosphere (CA) and modified atmosphere (MA) storage
				5.1.3 Plasma processing
				5.1.4 Fumigation
				5.1.5 Edible coatings
			5.2 Domestic processing
		6. Berries in cardiovascular diseases (CVD) management and functional food development
		7. Berry-based therapeutic functional foods for CVD
		8. Conclusions
		Author contributions
		References
II - Dairy foods
	7 - Yogurt and health
		1. Introduction
		2. Yogurt manufacturing practice and its impact on nutritional value
			2.1 Milk standardization and yogurt ingredients
			2.2 Homogenization
			2.3 Heat treatment
			2.4 Fermentation
			2.5 Cooling
		3. Yogurt nutritional and bioactive components
		4. Yogurt and probiotics
		5. Yogurt and human health
			5.1 Lactose intolerance
			5.2 Obesity control
			5.3 Impact on cardiovascular diseases
			5.4 Impact on type 2 diabetes (T2D)
			5.5 Atopic diseases
		6. Functional applications of yogurt
		7. Conclusions
		References
	8 - Cheese and cardiovascular diseases
		1. Cardiovascular diseases
		2. Cheese, a fermented food of ancient origin
		3. Basics of cheese manufacture
		4. Manufacturing processes that impact the nutritional properties of cheese
			4.1 Milk assembly
			4.2 Milk pre-treatment
			4.3 Acidification
			4.4 Coagulation
			4.5 Separation of curds from whey
			4.6 Curd processing
			4.7 Ripening
		5. Nutritional value of cheese in relation to cardiovascular diseases
			5.1 Energy
			5.2 Protein
			5.3 Fat
			5.4 Carbohydrate
			5.5 Minerals
			5.6 Vitamins
			5.7 Bioactive compounds in cheese
		6. Human randomized control trial (RCT) studies
		7. Role of the food matrix
		8. Conclusion
		References
	9 - Fermented milk, yogurt beverages, and probiotics: functional products with cardiovascular benefits?
		1. Introduction
		2. Yogurt production
		3. Fermented milk and yogurt beverages
			3.1 Kefir and probiotics
			3.2 Plant-based dairy alternatives
			3.3 Yogurt beverages as functional foods and carriers of bioactive compounds for cardiovascular health
		4. Fermented drinks as a source of bioactive peptides
		5. Nutrition and health claims
		6. Sensory properties of fermented drinks
		7. Conclusions and future directions
		Acknowledgments
		References
III - Marine food
	10 - Seafood and shellfish
		1. Introduction
			1.1 Financial importance
			1.2 Nutritional value
			1.3 Processing methods
			1.4 Health risks associated with shellfish
				1.4.1 Environmental hazards
					1.4.1.1 Microbiological hazards
					1.4.1.2 Heavy metals and chemical compounds
				1.4.2 Process related hazards – allergens
			1.5 Functional foods, bioactive compounds, and shellfish
		2. Shellfish products and their bioactive compounds on diseases
			2.1 Proteins and protein hydrolysates
			2.2 Lipids
			2.3 Pigments
			2.4 Chitin and chitosan
		3. Processing of shellfish products and its impact on nutritional characteristics
			3.1 Freezing and frozen storage
			3.2 Thawing
				3.2.1 Shrimp
				3.2.2 Crab and lobster
				3.2.3 Clams, oysters, and mussels
			3.3 Thermally processed products
				3.3.1 Boiling and steaming
				3.3.2 Canning
				3.3.3 Cooking
			3.4 High pressure processing
		4. Seafood products or food products using shellfish constituents
		5. Conclusion
		References
	11 - Fish-derived functional foods and cardiovascular health: An overview of current developments and advancements
		1. Introduction
		2. Functional marine lipids and cardiovascular diseases
			2.1 Recovery of fish lipids by green extraction methodologies
		3. Fish proteins and their properties
			3.1 Marine bioactive peptides
		4. Production of functional foods from fish bioactives
		5. Sensory attributes of fish hydrolysates
			5.1 Factors influencing the consumption of fish and fish-related functional foods
		6. Conclusions
		Acknowledgments
		References
IV - Beverages
	12 - Functional properties of the fermented alcoholic beverages: Apple cider and beer
		1. Introduction
		2. Apple cider
			2.1 Apple cider composition, functional compounds, and associated health benefits
				2.1.1 Cider hydrophilic compounds
				2.1.2 Cider phenolics and lipids with functional properties and health benefits
				2.1.3 Other cider compounds and probiotics with functional properties and health benefits
		3. Beer
			3.1 Beer production
			3.2 Beer composition, functional compounds, and associated health benefits
				3.2.1 Beer composition and nutrients
				3.2.2 Beer bioactive phenolics
				3.2.3 Beer bioactive lipids
				3.2.4 Beer probiotics
			3.3 Deriving functional beverages and products from beer and cider with a focus on cardiovascular health
		4. Conclusions
		Conflicts of interest
		Acknowledgments
		References
		Further reading
	13 - Wine bioactive compounds
		1. Introduction
		2. Phenolic compounds from grape to wine
			2.1 Grape phenolic composition
			2.2 Vinification process and alcoholic fermentation
				2.2.1 Vinification of white grapes
				2.2.2 Vinification of red grapes
			2.3 Maturation in tanks or barrels
				2.3.1 Maturation of white wines
				2.3.2 Maturation of red wines
			2.4 Bottling, storage, and aging
		3. Winemaking by-products in functional foods
			3.1 Vineyard by-products
			3.2 Winery by-products
		4. Methods of analysis
			4.1 Spectrophotometric methods
				4.1.1 Estimation of the total phenolic content of wines
				4.1.2 Estimation of the antioxidant activity of wines
			4.2 Advanced methods
		5. Health benefits of wine bioactive compounds
			5.1 Cardioprotective effects
			5.2 Cancer chemoprotective effects
			5.3 Protection against diabetes mellitus
			5.4 Protection against neurological diseases
			5.5 Other effects related to human health
		6. Future remarks
		References
V - Regulation
	14 - Functional foods: growth, evolution, legislation, and future perspectives
		1. Introduction
		2. Functional foods research
		3. The growth and evolution of functional foods
		4. Legislation and monitoring of functional foods
			4.1 The Food and Drug Administration (FDA)
			4.2 The European Food Safety Authority (EFSA)
		5. Future perspectives
		Acknowledgments
		References
Index
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	Q
	R
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	T
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	V
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	X
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