Bioactive Food Components Activity in Mechanistic Approach

by Cinthia Bau Betim Cazarin (Editor), Juliano Lemos Bicas (Editor), Glaucia Maria Pastore (Editor), Mario Roberto Marostica Junior (Editor) 

Bioactive Food Components Activity in Mechanistic Approach presents the role of functional foods and bioactive compounds in inflammation. This book focuses on bioactive compounds, including phenolics, prebiotics, carotenoids, tocopherols, bioactive peptides, probiotics, polyunsaturated and monounsaturated fatty acids, and describes their actions in several diseases, mainly obesity and co-morbidities, inflammatory bowel disease, cognitive decline and cancer, and aging. Intended for food, nutrition, and nutraceutical researchers, as well as those studying related fields, the book offers a mechanistic approach that is currently lacking in the market.

• Explores the mechanistic approach of functional foods in health and disease
• Contains definitions, case studies, applications, literature reviews, recent developments and text boxes
• Provides coverage of phenolic compounds, prebiotics and probiotics, carotenoids, tocopherols, bioactive peptides, polyunsaturated and monounsaturated fatty acids, and sulfur compounds