Table of Contents

Cover image

Title page

Copyright

Contributors

Preface

Chapter 1: Introduction in Nutraceutical and Medicinal Foods

Abstract

Acknowledgments

1 Introduction

2 Nutraceuticals

3 Functional Foods

4 Medicinal Foods

5 Probiotics, Prebiotics and Synbiotics

6 Conclusions

Section A: Probiotics and Prebiotics

Chapter 2: Probiotics: Supplements, Food, Pharmaceutical Industry

Abstract

1 Introduction

2 Types of Probiotics

3 Functions of Gut Microbiota

4 Mechanism of Action of Probiotics

5 Safety and Risk Assessment

6 Probiotic Therapy

7 Available Probiotic Food

Chapter 3: Selection of New Probiotics: The Case of Streptomyces

Abstract

1 Introduction

2 Probiotics

3 Prospect of Using Marine Streptomyces as Probiotics

4 Conclusion

Chapter 4: Development of New Probiotic Foods—A Case Study on Probiotic Juices

Abstract

1 Introduction

2 Probiotic Microorganisms

3 Probiotic Products

4 Challenges

5 Possible Remedies

6 Future Perspectives

Chapter 5: Prebiotics and Their Production From Unconventional Raw Materials (Mushrooms)

Abstract

1 Introduction

2 Nutritional Values of Mushrooms

3 Bioactive Components of Mushrooms

4 Mushroom as Potential Source of Pharmaceuticals

5 Conclusion

Chapter 6: Probiotics in the Rescue of Gut Inflammation

Abstract

1 Introduction

2 Gut Microbiota, Probiotics, and Dysbiosis

3 Gut Immunity

4 Gut-Probiotics Interaction

5 Dysbiosis is the Cause of Inflammation at Gut

6 Dysbiosis and Inflammatory Diseases

7 What Makes Probiotic Special for Reducing Inflammation in the Gut?

8 How Do Probiotics Regulate Inflammation?

9 Use of Probiotics and Consequences

10 Conclusion

Chapter 7: Probiotics as an Adjunct to Conventional Treatment in Vulvovaginitis: Past, Present, and Future

Abstract

1 Introduction

2 Anatomy of Female Genital System

3 Normal Flora of the Vagina

4 Vulvovaginitis

5 Characteristic Features of Different Types of Vulvovaginitis

6 Antibacterial Drugs

7 Antifungal Drugs

8 Clinical Studies With Probiotics in Women’s Health

9 Adverse Effects

10 Conclusions

Section B: Therapeutic Foods and Ingredients

Chapter 8: Flavonoids as Nutraceuticals

Abstract

1 Introduction

2 Extraction of Flavonoids

3 Absorption, Metabolism and Bioavailability of Flavonoids

4 Toxicity of Flavonoids

5 Antioxidant Activity of Flavonoids

6 Flavonoids and Cardiovascular Diseases

7 Antidiabetic Activity of Flavonoids

8 Hepato-Protective Effects of Flavonoids

9 Anticancer Activity of Flavonoids

10 Effect of Flavonoids on Osteoporosis

11 Antibacterial Effect of Flavonoids

12 Antiviral Activity

13 Conclusion

Chapter 9: Bioactive Peptides—Impact in Cancer Therapy

Abstract

1 Cancer: A Worldwide Inflammatory Disease

2 Chronic Inflammation and Oxidative Stress as Potential Triggers of Cancer

3 Functional Food and Dietary Bioactive Compounds

4 Conclusion

Chapter 10: Essential Oils: Biological Activity and Therapeutic Potential

Abstract

1 Introduction

2 Applications of Essential Oils

3 Antimicrobial Activity of Essential Oils

4 In Vitro Methods for Quantifying Antimicrobial Activity

5 Percent Inhibition of Mycelia Growth

6 Determination of MIC, MBC, and MFC

7 Efficacy of Antibacterial Activity of Essential Oils and Components

8 Efficacy of Antifungal Activity of Essential Oils and Their Components

9 MIC, MBC, or MFC Determination

10 Influenced Factors on the EOs Antimicrobial Activities

11 Antimicrobial Activity of Essential Oil Components

12 Mechanism of Action

13 Synergy Between Essential Oils or With Other Compounds

14 Toxicity of Essential Oils

15 Conclusion

Chapter 11: Nutritional and Therapeutic Potential of Spices

Abstract

1 Herbs and Spices

2 Historical Perspective

3 Production and Trade: Global Scenario

4 Overview of Spices

5 Therapeutic Impact of Spices on Human Health

6 Clinical Studies: Animal vs Humans

7 Food Applications

8 Safety Issues in Spices and Their Management

9 Quality and Safety Standards

10 Conclusion

Chapter 12: Novel Nutraceutical Compounds

Abstract

1 Introduction

2 Nutraceuticals and Functional Foods

3 Novel Nutraceutical Compounds

4 Future Prospects

Chapter 13: Nutraceutical and Medicinal Importance of Seabuckthorn (Hippophae sp.)

Abstract

Acknowledgment

1 Introduction

2 Harvesting

3 Postharvest Processing

4 Biochemical Profiling of Seabuckthorn

5 Traditional Applications of Seabuckthorn

6 Nutraceuticals in Seabuckthorn

7 Pharmacological Effects of Seabuckthorn

8 Commercial Products of Seabuckthorn

9 Conclusion

Chapter 14: Therapeutic Potential of Flaxseed

Abstract

1 Introduction

2 Nutraceutical Components of Flaxseed

3 Health Promoting Effects of Nutraceutical Components of Flaxseed

4 Estimated Intakes of Whole and Milled Flaxseed, ALA and Fibers

5 Flaxseeds for a New Millennium

6 Conclusions

Chapter 15: Pharmaceutical, Nutraceutical and Therapeutic Properties of Selected Wild Medicinal Plants: Thyme, Spearmint, and Rosemary

Abstract

1 Introduction

2 Occurrence of Phenolic Compounds in Medicinal Plants

3 Properties of Extracted Phenolic Compounds from Medicinal Plants

4 Wild Medicinal Plants

5 Conclusions

Chapter 16: Virgin Coconut Oil as Functional Oil

Abstract

Acknowledgment

1 Introduction

2 Standards

3 Methods for the Extraction of VCO and Preparation of VCM

4 Physicochemical Properties and Therapeutic Use of VCO

5 Value Added Products, Economy, Status, and Government Policies

6 Other Commercial Utilization of VCO

7 Future Perspective of VCO

8 Conclusion

Chapter 17: Health Effects of Various Dietary Agents and Phytochemicals (Therapy of Acute Pancreatitis)

Abstract

1 Introduction

2 Clinical Features of AP

3 Dietary Agents and Phytochemicals in the Prevention of AP

4 Green Tea

5 Grapefruit

6 Curcumin

7 Ellagic Acid

8 Cinnamtannin B-1

9 Capsaicin

10 Alpha-pinene

11 Piperine

12 Zerumbone

13 Lycopene

14 Quercetin

15 Genistein

16 Apigenin

17 Resveratrol

18 Conclusions and Future Directions

Section C: Unconventional Foods and Food Ingredients

Chapter 18: Production of Bioactive Compounds From Waste

Abstract

1 Introduction

2 Cocoa Wastes

3 Cashew Waste

4 Coffee Waste and Its By-Products

5 Utilization of Waste Kolanut

6 Tea (Camellia sinensis) Wastes

7 Cotton Seed

8 Cassava Byproducts (Peel and Leaf)

9 Water Hyacinth (Eichrornniagrassipes)

10 Hydrolysed Feather

11 Plantain Peels

12 Conclusion

Chapter 19: Unripe Plantain Flours

Abstract

1 Introduction

2 ACTUAL Problem

3 Justification, Objectives, and Scope of This Study

4 Agronomy

5 Economic and Social Impact

6 Primary Products

7 Secondary and Derived Products

8 Production of Plantain Flour

9 Nutritional Content of Plantain

10 Requirement for Export and Quality Assurance

11 Storage of Plantain

12 Selected Experimental Study

13 Characterization of Plantain Flour

14 Microbiological Analyses

15 Selected Experimental Study Results

16 Effect of the Maturity Time and Drying Method on the Thermal Properties of Plant Starch

17 Impact of Drying and Maturity Time on the Functional Properties of Plantain Flour

18 Conclusion

19 Recommendation

Chapter 20: Dry Beans: Processing and Nutritional Effects

Abstract

1 Introduction

2 Processing

3 Health Benefits

4 Concluding Remarks and Future Trends

Chapter 21: Vegan Nutrition: Latest Boom in Health and Exercise

Abstract

Acknowledgments

1 Introduction

2 A Historical Review of Protein: A Myth That Is Still Kept Alive

3 Carbohydrate as the Main Fuel

4 Pioneering Work

5 Lifestyle-Related Impact on Health

6 Vegetarian Diets in Sports and Exercise

7 The “Plant-Strong” Athlete: Permanent Linkage of Vegan Diet to Sports and Exercise

8 Conclusion

Index