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 Nutraceuticals
1.1 History and Definition of Functional Foods and Nutraceuticals
1.2 Classification of Functional Foods and Nutraceuticals
1.3 Perceived Effects of Diet on Disease Prevention
Unit - II: Probiotics
2.1 Introduction to Probiotics, Prebiotics and Synbiotics
2.2 Taxonomy and Important Features of Probiotic Microorganisms
2.3 Health Benefits of Probiotics
2.4 Probiotics in various Foods: Fermented Milk Products, Non-milk Products etc.
2.5 Quality Assurance of Probiotics and Safety
Unit - III: Prebiotics
3.1 Oligosaccharides
3.2 Dietary Fiber
3.3 Resistant Starch
3.4 Gums
Unit - IV: Other Food Components with Potential Health Benefits
4.1 Polyphenols
4.2 Tannins and Catechins
4.3 Phytoestrogens
4.4 Phytosterols
4.5 Glucosinolates
4.6 Carotenoids and Anthocyanins
4.7 Lycopene
4.8 Curcumin
4.9 Organosulfur Compounds
4.10 An Introduction to Antinutritional Factors in Plant Foods
4.10A Phytate
4.10B An Introduction to Enzymes
4.10C Protease Inhibitors
4.10D Amylase Inhibitor
4.10E Saponins and Haemagglutinins
4.11 An Introduction to Active Biodynamic Principles in Spices, Condiments and Other Plant Materials
4.11A Resveratrol
4.11B Quercetin and Kaempferol
4.11C Cinnamaldehyde, Crocin and Luteolin
4.11D Capsaicin
4.11E Piperine
4.11F Eugenol
4.11G Gingerol
4.11H Apigenin
4.11I Rosmarinic Acid
4.11J Thymoquinone
4.11K Fenugreek and Diosgenin
Unit - V: Non-Nutrient Effects of Specific Nutrients
5.1 Proteins, Peptides and Nucleotides
5.2 Conjugated Linoleic Acid
5.3 Omega-3 Fatty Acids
5.4 Vitamins
5.5 Minerals
