Introduction to Functional Foods and Nutraceuticals

The book on Functional Foods and Nutraceuticals deals with health-promoting nutritional factors and bioactive constituents, their potential health implications and mechanisms of action. There are five major units viz., Introduction to Functional Foods and Nutraceuticals, Probiotics, Prebiotics, other Food Components with Potential Health Benefits and Non-Nutrient Effect of Specific Nutrients. These five major units have been presented in forty chapters describing chemistry, sources, metabolism and bioavailability, the effect of processing, physiological effects, effects on human health and potential applications in risk reduction of diseases of various bioactive compounds. This book covers the 'Functional Foods and Nutraceuticals syllabus, taught in various Indian universities. I hope this book will be handy for Clinical Nutrition, Biotechnology, Food Technology, Food Engineering, Nutrition and Dietetics students. Contents: Unit – I: Introduction to Functional Foods and Nutraceuticals1.1 History and Definition of Functional Foods and Nutraceuticals1.2 Classification of Functional Foods and Nutraceuticals1.3 Perceived Effects of Diet on Disease Prevention Unit – II: Probiotics2.1 Introduction to Probiotics, Prebiotics and Synbiotics2.2 Taxonomy and Important Features of Probiotic Microorganisms2.3 Health Benefits of Probiotics2.4 Probiotics in various Foods: Fermented Milk Products, Non-milk Products etc.2.5 Quality Assurance of Probiotics and Safety Unit – III: Prebiotics3.1 Oligosaccharides3.2 Dietary Fiber3.3 Resistant Starch3.4 Gums Unit – IV: Other Food Components with Potential Health Benefits4.1 Polyphenols4.2 Tannins and Catechins4.3 Phytoestrogens4.4 Phytosterols4.5 Glucosinolates4.6 Carotenoids and Anthocyanins4.7 Lycopene4.8 Curcumin4.9 Organosulfur Compounds4.10 An Introduction to Antinutritional Factors in Plant Foods4.10A Phytate4.10B An Introduction to Enzymes4.10C Protease Inhibitors4.10D Amylase Inhibitor4.10E Saponins and Haemagglutinins4.11 An Introduction to Active Biodynamic Principles in Spices, Condiments and Other Plant Materials4.11A Resveratrol4.11B Quercetin and Kaempferol4.11C Cinnamaldehyde, Crocin and Luteolin4.11D Capsaicin4.11E Piperine4.11F Eugenol4.11G Gingerol4.11H Apigenin4.11I Rosmarinic Acid4.11J Thymoquinone4.11K Fenugreek and Diosgenin Unit – V: Non-Nutrient Effects of Specific Nutrients5.1 Proteins, Peptides and Nucleotides5.2 Conjugated Linoleic Acid5.3 Omega-3 Fatty Acids5.4 Vitamins5.5 Minerals