Bioactives and Functional Ingredients in Foods
The close relationship between food intake and health promotion is not new; it dates back to Hippocrates's famous "let food be your medicine and medicine be your food", which is still as timely as ever. In recent years, some scientific evidence has supported this statement, showing th...
| Format: | eBook |
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| Language: | English |
| Published: |
Basel
MDPI - Multidisciplinary Digital Publishing Institute
2022
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| Subjects: | |
| Online Access: | Open Access: DOAB: description of the publication Open Access: DOAB, download the publication |
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| 520 | |a The close relationship between food intake and health promotion is not new; it dates back to Hippocrates's famous "let food be your medicine and medicine be your food", which is still as timely as ever. In recent years, some scientific evidence has supported this statement, showing that dietary plant extracts, or bioactive compounds isolated therefrom, are able to prevent or slow down the progression of chronic and degenerative diseases, making them particularly interesting from a nutraceutical point of view. On the other hand, extensive chemical investigations of functional plant extracts' constituents are needed to rationalize certain bioactivity, in terms of efficacy and safety. | ||
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| 546 | |a English | ||
| 650 | 7 | |a Technology: general issues |2 bicssc | |
| 653 | |a abscisic acid | ||
| 653 | |a advanced glycation end products (AGEs) | ||
| 653 | |a anthocyanins | ||
| 653 | |a anti-diabetic | ||
| 653 | |a antidiabetic | ||
| 653 | |a antidiabetic activity | ||
| 653 | |a antiglycation effect | ||
| 653 | |a antioxidant | ||
| 653 | |a antioxidant activity | ||
| 653 | |a antioxidant effect | ||
| 653 | |a antiviral activity | ||
| 653 | |a beetroot | ||
| 653 | |a betalains | ||
| 653 | |a bioactive compounds | ||
| 653 | |a bioactivity | ||
| 653 | |a biodegradable | ||
| 653 | |a biopolymer | ||
| 653 | |a cardioprotective | ||
| 653 | |a carotenoids | ||
| 653 | |a Coffea arabica | ||
| 653 | |a coffee | ||
| 653 | |a colorants | ||
| 653 | |a cytotoxic | ||
| 653 | |a Diabetes mellitus | ||
| 653 | |a edible film | ||
| 653 | |a ellagitannin | ||
| 653 | |a encapsulation | ||
| 653 | |a FCV | ||
| 653 | |a fermentation | ||
| 653 | |a flavonoids | ||
| 653 | |a food | ||
| 653 | |a food nutrition improvement | ||
| 653 | |a free-radical scavenging | ||
| 653 | |a fruit juices | ||
| 653 | |a functional foods | ||
| 653 | |a GAE | ||
| 653 | |a gallotannin | ||
| 653 | |a HCA | ||
| 653 | |a industrial crops | ||
| 653 | |a ionizing radiation | ||
| 653 | |a iron chelating | ||
| 653 | |a Jamaican cherry | ||
| 653 | |a Lactobacillus plantarum | ||
| 653 | |a LC/UV/ESIMS analysis | ||
| 653 | |a lectins | ||
| 653 | |a lyophilization | ||
| 653 | |a medicinal plants | ||
| 653 | |a MNV | ||
| 653 | |a molecular docking | ||
| 653 | |a nanoliposomes | ||
| 653 | |a natural colorants | ||
| 653 | |a noroviruses | ||
| 653 | |a nutraceuticals | ||
| 653 | |a oil oxidation | ||
| 653 | |a okra | ||
| 653 | |a okra mucilage | ||
| 653 | |a okra polysaccharides | ||
| 653 | |a oxidative stress | ||
| 653 | |a PCA | ||
| 653 | |a pectin | ||
| 653 | |a phenolic | ||
| 653 | |a phenols | ||
| 653 | |a phytohormones | ||
| 653 | |a phytotherapy | ||
| 653 | |a plant extracts | ||
| 653 | |a plant secondary metabolites | ||
| 653 | |a polyphenol | ||
| 653 | |a polyphenols | ||
| 653 | |a purity grade | ||
| 653 | |a quercetin | ||
| 653 | |a radioprotection | ||
| 653 | |a release | ||
| 653 | |a roasting | ||
| 653 | |a sodium caseinate | ||
| 653 | |a spray drying | ||
| 653 | |a TEAC | ||
| 653 | |a trans-aconitic acid | ||
| 653 | |a Trapa bispinosa Roxb. | ||
| 653 | |a vegetable powders | ||
| 653 | |a violet betalain pigments | ||
| 653 | |a waste biomass | ||
| 653 | |a wild blueberry | ||
| 653 | |a wild fruits | ||
| 653 | |a yogurt | ||
| 653 | |a zebrafish embryo | ||
| 653 | |a α-amylase activity | ||
| 653 | |a α-glucosidase activity | ||
| 653 | |a α-glucosidase inhibitor | ||
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| 856 | 4 | 0 | |u https://mdpi.com/books/pdfview/book/6017 |7 0 |z Open Access: DOAB, download the publication |