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Index
Cover image
Title page
Table of Contents
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
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