Handbook of Nutraceuticals and Functional Foods

Cover
Half Title
Title Page
Copyright Page
Dedication
Contents
Preface
Editors
Contributors
Unit I: Overview of Nutraceuticals and Functional Foods
	Chapter 1: Nutraceuticals and Functional Foods
		1.1 Introduction
		1.2 Defining Nutraceuticals and Functional Foods
		1.3 Classifying Nutraceutical Factors
		1.4 Food and Nonfood Sources of Nutraceutical Factors
		1.5 Nutraceutical Factors in Specific Foods
		1.6 Mechanism of Action
		1.7 Classifying Nutraceutical Factors Based on Chemical Nature
			1.7.1 Isoprenoid Derivatives (Terpenoids)
			1.7.2 Phenolic Compounds
			1.7.3 Carbohydrates and Derivatives
			1.7.4 Fatty Acids and Structural Lipids
			1.7.5 Amino Acid–Based
			1.7.6 Microbes (Probiotics)
			1.7.7 Minerals
		References
	Chapter 2: Regulation of Nutraceuticals and Functional Foods
		2.1 Introduction
		2.2 Food & Drug Administration, Food, vs Dietary Supplements
			2.2.1 History of the Food & Drug Administration and Dietary Supplements
			2.2.2 Dietary Supplement Health and Education Act
		2.3 Nutrition Product Labeling
			2.3.1 Nutritional Labeling and Education Act
			2.3.2 Marketing Claims
			2.3.3 Structure Function and Benefit Claims
		2.4 Manufacturing and Ingredients
			2.4.1 Good Manufacturing Practices
			2.4.2 New Dietary Ingredients
			2.4.3 Intellectual Property and Patents and Novel Ingredients
			2.4.4 Product Testing Programs
		2.5 Product Safety
			2.5.1 Adverse Event Reporting
			2.5.2 Adulterated Supplements
			2.5.3 A Safer Industry Ahead
		References
Unit II: Plant-Derived Nutraceuticals
	Chapter 3: Lycopene: Food Sources, Properties, and Effects on Human Health
		3.1 Compound Category and Molecular Characteristics
		3.2 Dietary Sources of Lycopene
		3.3 Effects of Food Processing on Lycopene Content and Profile
		3.4 Bioavailability, Biological Distribution, and Metabolism of Lycopene
			3.4.1 Bioavailability
			3.4.2 Factors Affecting Bioavailability of Lycopene
			3.4.3 Biological Distribution of Lycopene
			3.4.4 Mammalian Lycopene Metabolism
		3.5 Lycopene and Chronic Diseases
			3.5.1 Cancer
			3.5.2 Heart Disease
			3.5.3 Inflammation
			3.5.4 Skin and UV-Induced Sun Sensitivity
		3.6 Conclusions
		Acknowledgments
		References
	Chapter 4: Lutein in Neural Health and Disease
		4.1 Introduction
		4.2 Chemistry
		4.3 Dietary Sources and Bioavailability
		4.4 Safety of Lutein
			4.4.1 United States
			4.4.2 Europe
			4.4.3 Australia and New Zealand
			4.4.4 Joint Food and Agriculture Organization/World Health Organization Expert Committee on Food Additives
		4.5 Absorption and Digestion of Lutein
		4.6 Biology and Bioaccumulation
			4.6.1 Lutein in Eye Health
			4.6.2 Lutein and Eye Development
			4.6.3 Lutein and the Brain
			4.6.4 Lutein in Neural Cell Membranes
			4.6.5 Other Roles
		4.7 Lutein across the Lifespan in Relationship to Health and Disease
			4.7.1 Lutein in Infancy and Childhood
			4.7.2 Lutein and Visual or Cognitive Health of Infants and Children
			4.7.3 Lutein in Adulthood
			4.7.4 Lutein and Visual Performance
			4.7.5 Lutein and Alzheimer’s Disease
			4.7.6 Age-Related Macular Degeneration
			4.7.7 Cataract
		4.8 Summary
		References
	Chapter 5: Garlic: Chemistry, Function, and Implications for Health and Disease
		5.1 Introduction
		5.2 Garlic Composition and Chemistry
		5.3 Implications in Health
		5.4 Antimicrobial Activity
		5.5 Cancer
			5.5.1 Nitrosamine and Heterocyclic Amine Formation
			5.5.2 Carcinogen Activity Modulation
			5.5.3 Cell Cycle Arrest/Apoptosis
			5.5.4 DNA Repair
			5.5.5 Epigenetic Modulation
			5.5.6 Redox and Antioxidant Capacity
			5.5.7 Immunocompetence/Immunonutrition
			5.5.8 COX/LOX Pathways
			5.5.9 Diet as a Modifier
		5.6 Cardiovascular Disease
			5.6.1 Cholesterol and Lipoproteins
			5.6.2 Blood Pressure
			5.6.3 Plaque and Platelet Aggregation
		5.7 Summary and Conclusions
		Acknowledgments
		References
	Chapter 6: The Role of Tocopherols in Health
		6.1 Introduction
		6.2 History
		6.3 Functions
			6.3.1 Antioxidant
			6.3.2 Non-Antioxidant
				6.3.2.1 ɑ-Tocopherol
				6.3.2.2 γ-Tocopherol
		6.4 Dietary Sources
			6.4.1 Food
			6.4.2 Dietary Supplements
		6.5 Human Requirements and Dietary Intake
		6.6 Bioavailability
			6.6.1 Digestion and Absorption
			6.6.2 Hepatic Secretion
			6.6.3 Hepatic Metabolism
		6.7 Deficiency
		6.8 Toxicity
		6.9 ɑ- and γ-Tocopherol Interactions with Vitamin C
		6.10 Role in Chronic Disease Prevention
			6.10.1 Cardiovascular Disease
			6.10.2 Alzheimer’s Disease
			6.10.3 Cancer
				6.10.3.1 Lung and Prostate Cancers
				6.10.3.2 Colon Cancer
		6.11 Conclusions
		Acknowledgments
		References
	Chapter 7: Health Benefits of Green Tea
		7.1 Introduction
		7.2 History of Green Tea
		7.3 Processing and Composition
			7.3.1 Green Tea Processing
			7.3.2 Catechin Structure and Composition
			7.3.3 Flavonoids, Caffeine, and Nutrients
		7.4 Green Tea Catechin Bioavailability
			7.4.1 Catechin Absorption
			7.4.2 Catechin Metabolism
			7.4.3 Microbial Metabolism
		7.5 Safety and Toxicity
		7.6 Bioactivity of Catechins
		7.7 Benefits of Green Tea for Chronic Disease Prevention
			7.7.1 Obesity
			7.7.2 Diabetes
			7.7.3 Nonalcoholic Fatty Liver Disease
			7.7.4 Cardiovascular Disease
			7.7.5 Cancer
				7.7.5.1 Prostate Cancer
				7.7.5.2 Breast Cancer
				7.7.5.3 Hepatocellular Carcinoma
				7.7.5.4 Other Cancers
		7.8 Conclusion
		References
	Chapter 8: Scientific, Legal, and Regulatory Considerations for Cannabidiol
		8.1 Introduction
		8.2 Potential for Nutraceutical Benefit of Cannabidiol
		8.3 Analytical Methods for Hemp and Cannabidiol
		8.4 The Farm Bill
		8.5 The Food and Drug Administration and the Food, Drug, and Cosmetic Act
		8.6 Federal Legislation on the Horizon
		8.7 The Future of Cannabidiol
		References
	Chapter 9: Coffee as a Functional Beverage
		9.1 Introduction
		9.2 Introduction to Coffee and Caffeine
		9.3 Doses of Caffeine
		9.4 Coffee and Caffeine in Weight Loss and Energy Expenditure
		9.5 Effects of Coffee (Caffeine) in the Brain and Body
		9.6 Exercise Performance with Coffee and Caffeine Consumption
		9.7 Caffeine Consumption Timing for Performance
		9.8 Health-Related Issues in Coffee Consumption
			9.8.1 Blood Pressure
			9.8.2 Cardiovascular Disease
			9.8.3 Diabetes
			9.8.4 Cancer
		9.9 Conclusion and Closing Remarks
		References
	Chapter 10: Dietary Fiber and Coronary Heart Disease
		10.1 Dietary Fiber Definition and Classification
			10.1.1 Fiber Consumption and Recommendation
			10.1.2 Description of Common Dietary Fibers
		10.2 Physical and Physiological Properties of Fiber
		10.3 Relationship between Cholesterol Levels and Coronary Heart Disease
			10.3.1 Role of Fiber in Reducing Serum Cholesterol
			10.3.2 Mechanisms for Lowering of Serum Cholesterol by Fiber
			10.3.3 Other Relevant Considerations for Fiber and Coronary Heart Disease Risk
			10.3.4 Fiber as Adjunct Therapy to Statin Medication
		10.4 Health Claims Associated With Fiber and Coronary Heart Disease
		References
	Chapter 11: Anthocyanins and Their Health Benefits
		11.1 Introduction
		11.2 Classification
			11.2.1 Nutrient Category
			11.2.2 Molecular Characteristics
		11.3 Structure-Activity Relationships of Anthocyanins
			11.3.1 Degree and Pattern of B-Ring Hydroxylation
			11.3.2 Degree of Glycosylation or Acylation
		11.4 Sources of Anthocyanins
		11.5 Biological Aspects
			11.5.1 Digestion/Absorption
			11.5.2 Metabolism, Distribution, and Storage
			11.5.3 Excretion
			11.5.4 Toxicity Potential
		11.6 Functional Applications
			11.6.1 Health Promotion
			11.6.2 Disease Prevention and Application
				11.6.2.1 Obesity
				11.6.2.2 Cancer
				11.6.2.3 Cardiovascular Disease
			11.6.3 Physical Performance Aspects
		11.7 Frontiers in Research
			11.7.1 Anthocyanins–Gut Microbiota Interactions
			11.7.2 Colon Cancer Stem Cell Apoptosis
		References
	Chapter 12: Olive Oil and Health Benefits
		12.1 Introduction
		12.2 Nutritional Components of Olives
		12.3 Olive Oil
		12.4 Coronary Heart Disease
			12.4.1 Fatty Acids in the Mediterranean Diet
			12.4.2 Other Olive Constituents and Their Effects
			12.4.3 Olives as Sources of Antioxidants
			12.4.4 Olive Oil and Inflammation
			12.4.5 Hypertension and Olive Oil Consumption
		12.5 Cancer
			12.5.1 Breast Cancer and Olive Oil
			12.5.2 Prostate Cancer and Olive Oil
			12.5.3 Other Cancers and Olive Oil
			12.5.4 Summary and Future Need for Cancer Research and Olive Oil
		12.6 Other Disease Conditions and Olive Oil
		12.7 Reviews and Consensus Reports
		12.8 Summary
		References
	Chapter 13: Nutraceutical Herbs and Insulin Resistance
		13.1 Introduction
		13.2 Medical Plants
			13.2.1 Agaricus blazei
			13.2.2 Amorphophallus konjac
			13.2.3 Ascophyllum nodosum and Fucus vesiculosus
			13.2.4 Avena sativa
			13.2.5 Berberis aristata
			13.2.6 Cinnamomum aromaticum
			13.2.7 Cyamopsis tetragonoloba
			13.2.8 Cynara scolymus
			13.2.9 Curcuma longa
			13.2.10 Gymnema sylvestre
			13.2.11 Glycine max
			13.2.12 Ilex paraguariensis
			13.2.13 Lagerstroemia speciosa
			13.2.14 Momordica charantia
			13.2.15 Morus alba
			13.2.16 Opuntia ficus-indica
			13.2.17 Panax quinquefolius
			13.2.18 Phaseolus vulgaris
			13.2.19 Plantago ovata
			13.2.20 Stevia rebaudiana
			13.2.21 Trigonella foenum-graecum
			13.2.22 Syzygium cumini
		13.3 Phytoconstituents
			13.3.1 a-Lipoic Acid
			13.3.2 Essential Fatty Acids (n-3 PUFAs)
		13.4 Conclusions
		References
Unit III: Food Nutraceuticals from Animals
	Chapter 14: Protein as a Functional Food Ingredient for Optimizing Weight Loss and Body Composition
		14.1 Introduction
		14.2 Obesity, Macronutrients, and Weight Loss
		14.3 Protein Overview
		14.4 Amino Acids and Proteins
		14.5 Protein Requirements
		14.6 Dietary Protein Sources
		14.7 Protein Digestion and Absorption
		14.8 Protein Turnover
		14.9 Protein Intake, Weight Loss, and Body Composition
		14.10 Protein Pacing, Energy Metabolism, and Body Composition
		14.11 Protein Intake, Exercise, and Glycemic Control
		14.12 Nighttime Pre-Sleep Protein Feeding, Metabolism, and Body Composition
		14.13 Protein and Satiety
		14.14 Protein, Exercise, Weight Loss, and Body Composition
		14.15 Conclusions
		References
	Chapter 15: Nutraceutical Application of Creatine
		15.1 Introduction
		15.2 Creatine Classification Aspects
			15.2.1 Nutrient Category
			15.2.2 Molecular Characteristics
				15.2.2.1 Forms of Creatine
				15.2.2.2 Solubility and Stability
		15.3 Sources of Creatine
			15.3.1 Food and Fortification
			15.3.2 Supplemental Sources
		15.4 Biological Aspects of Creatine
			15.4.1 Digestion and Absorption
			15.4.2 Metabolism and Cellular Aspects
			15.4.3 Toxicity and Safety
		15.5 Nutraceutical/Functional Applications of Creatine
			15.5.1 Health Promotion
			15.5.2 Disease Prevention and Application
				15.5.2.1 Creatine Synthesis Deficiencies
				15.5.2.2 Neurodegenerative Diseases
				15.5.2.3 Ischemic Heart Disease
				15.5.2.4 Pregnancy
			15.5.3 Physical Performance Aspects
				15.5.3.1 Ergogenic Effects
				15.5.3.2 Enhanced Recovery
				15.5.3.3 Injury Prevention
				15.5.3.4 Enhanced Tolerance to Exercise in the Heat
				15.5.3.5 Enhanced Rehabilitation from Injury
				15.5.3.6 Brain and Spinal Cord Neuroprotection
				15.5.3.7 International Society of Sports Nutrition Position Stand
		15.6 Frontiers in Applications and Research
		References
	Chapter 16: Chicken Eggs and Human Health
		16.1 Introduction and History
		16.2 Structural Composition
		16.3 Nutritional Composition
		16.4 Inside and Out: Eggs Nutraceuticals and Functional Foods
			16.4.1 Chicken Eggshell
				16.4.1.1 Research
				16.4.1.2 Nutraceutical and Pharmaceutical Formulation
				16.4.1.3 Functional Food Formulation
			16.4.2 Eggshell Membrane
				16.4.2.1 Research
				16.4.2.2 Nutraceutical Formulation
				16.4.2.3 Functional Food Formulation
			16.4.3 Chicken Egg White (Albumen)
				16.4.3.1 Egg White Protein
				16.4.3.2 Lysozyme
				16.4.3.3 Egg Protein Peptides
				16.4.3.4 Ovotransferrin
			16.4.4 Chicken Egg Yolk
				16.4.4.1 Choline
				16.4.4.2 Macular Carotenoids
				16.4.4.3 Fertilized Egg Yolk Isolate
		16.5 Conclusions
		References
	Chapter 17: Dairy Milk: A Functional Beverage for Human Health
		17.1 Introduction
		17.2 Dairy Milk Composition
			17.2.1 Macronutrients
			17.2.2 Micronutrients
			17.2.3 Immunoglobulins
			17.2.4 Processing and Nutritional Composition
		17.3 Dietary Recommendations
		17.4 Milk and Physical Performance
		17.5 Milk Consumption and Health Promotion
			17.5.1 Weight Management
			17.5.2 Cardiometabolic Health
			17.5.3 Cardiovascular Disease
			17.5.4 Bone Health
			17.5.5 Immunity and Cancer
		17.6 Potential Benefits of Milk Fat
		17.7 Fermented Milk Products in Human Health
		17.8 Lactose Intolerance
		17.9 Conclusion
		References
Index