Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress presents the nutritional and technological aspects related to the development of functional foods with anti-inflammatory and antioxidant effects. Specifically, analytical approaches for the characterization of anti-inflammatory and antioxidant properties of healthy foods and functional constituents, as well as technological strategies for the extraction of compounds and fractions from raw materials to produce anti-inflammatory and antioxidant ingredients are addressed. In addition, the molecular mechanisms by which foods and their components can modulate inflammation and their oxidative stress effects on disease prevention are explored.
Finally, clinical research addressing nutritional needs in pathological subjects with inflammatory diseases are considered.
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Table of Contents
PART 1. DEVELOPING NEW FUNCTIONAL FOODS: AN OVERVIEW 1. Extraction and isolation of bioactive compounds from plants: A review on their pharmacological market value 2. Interplay between antioxidant and anti-inflammatory food-derived compounds 3. Design of functional foods by 3D printing 4. New functional foods: Marketing, consumer awareness and regulatory aspects 5. Ensuring the future of functional foods
PART 2. ANTIOXIDANT AND ANTI-INFLAMMATORY DIETARY COMPOUNDS 6. Polysaccharides as new functional ingredients 7. Omega-3 and -6 fatty acids in the spatial and temporal regulation of the inflammatory response 8. Bioactive peptides as modulators of inflammation and oxidative stress 9. Anti-inflammatory and antioxidant phenolic compounds 10. Terpenoids as inflammation and oxidative stress modulators 11. Anti-inflammatory and antioxidant micronutrients 12. Glucosinolates as regulators of inflammation
PART 3. NEW FOOD SOURCES OF ANTIOXIDANT AND ANTI-INFLAMMATORY COMPOUNDS 13. Micro and macroalgae as source of antioxidant and anti-inflammatory compounds 14. Findings on Whole-Grain Consumption and Biomarkers of Systemic Inflammation 15. Probiotics from research to market: the possibilities, risks and challenges 16. Insects as new source of anti-inflammatory and antioxidant compounds
PART 4. ADVANCES ON TECHNOLOGICAL APROACHES FOR THE PRODUCTION OF ANTIOXIDANT AND ANTI-INFLAMATORY INGREDIENTS 17. New delivery solutions for anti-inflammatory food ingredients 18. Advanced Extraction Techniques for retrieval of anti-inflammatory and antioxidant compounds from new plant sources 19. Biotechnological strategies to produce anti-inflammatory and antioxidant ingredients
PART 5. DIETARY ANTI-INFLAMMATORY AND ANTIOXIDANT COMPOUNDS: CLINICAL EVIDENCE IN DISEASE PREVENTION 20. Nutritional regulators of intestinal inflammation 21. Dietary pattern in relation to chemoprevention of neuroinflammatory disorders 22. Anti-inflammatory food compounds against cardiovascular diseases 23. Dietary chemopreventive compounds 24. Antioxidant and anti-inflammatory food compounds against metabolic disorders 25. Anti-Inflammatory effect of exercise mediated immune regulation
Authors
Blanca Hernandez-Ledesma Department of Bioactivity and Food Analysis, Institute of Food Science Research (CIAL, CSIC-UAM, CEI UAM1CSIC), Madrid, Spain.Blanca Hernandez-Ledesma[CE11] is a senior scientist and the head of the Group Development and Innovation in Alternative Proteins (INNOVAPROT) at the Institute of Food Science Research (CIAL, CSIC-UAM). Her research has been focused on the biological activity of food proteins/peptides aiming at a better understanding of their health implications as basis for the development of novel food ingredients. She has participated in multiple national and international research projects and is a member of the editorial committees of 4 books and 11 journals.
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Cristina Martinez-Villaluenga Institute of Food Science, Technology and Nutrition, Spanish National Research Council, Madrid, Spain.Cristina Martinez-Villaluenga is a senior scientist and member of the GRAINS4HEALTH research group at the Institute of Food Science, Technology, and Nutrition (ICTAN) of the Spanish National Research Council (CSIC). The mission of her research group is to develop new added-value products from grains (cereals, pseudocereals, and legumes) and give solutions to meet consumer and producer demands for food quality and safety, sustainability, and health. Bioactive compounds (including proteins and peptides) are the focus of her research. She has been involved in numerous Spanish, European, and International research projects.
