"Functional Food: Improve Health through Adequate Food" ed. by Maria Chavarri Hueda

This book provides information on impact of bioactive ingredients (vitamins, antioxidants, compounds of the pulses, etc.) on nutrition through food, how functional foods can prevent disease, and tools to evaluate the effects of bioactive ingredients, functional foods, and diet.

In recent years, the concern of society about how food influences the health status of people has increased. Consumers are increasingly aware that food can prevent the development of certain diseases, so in recent years, the food industry is developing new, healthier products taking into account aspects such as trans fats, lower caloric intake, less salt, etc. However, there are bioactive compounds that can improve the beneficial effect of these foods and go beyond the nutritional value.


Contents
1 Antioxidant Compounds Recovered from Food Wastes
2 Polyphenols: Food Sources and Health Benefits
3 Folic and Folate Acid
4 New Advances about the Effect of Vitamins on Human Health: Vitamins Supplements and Nutritional Aspects
5 Fermented Pulse-Based Food Products in Developing Nations as Functional Foods and Ingredients
6 The Role of Legumes in Human Nutrition
7 Effect of Bioactive Nutriments in Health and Disease: The Role of Epigenetic Modifications
8 Functional and Biological Potential of Bioactive Compounds in Foods for the Dietary Treatment of Type 2 Diabetes Mellitus
9 Meat Product Reformulation: Nutritional Benefits and Effects on Human Health
10 Liposomes as Matrices to Hold Bioactive Compounds for Drinkable Foods: Their Ability to Improve Health and Future Prospects
11 Food Metabolomics: A New Frontier in Food Analysis and its Application to Understanding Fermented Foods
12 Models to Evaluate the Prebiotic Potential of Foods
13 Leveraging Bioactives to Support Human Heath through the Lifecycle: Scientific Evidence and Regulatory Considerations
14 Diet Quality Indices for Nutrition Assessment: Types and Applications