Functional Foods and Nutraceuticals

✍ Scribed by Rotimi E. Aluko (auth.)

• Publisher: Springer-Verlag New York
• Year: 2012
• Tongue: English
• Leaves: 163
• Series: Food Science Text Series
• Edition: 1
• Category: Library

✦ Synopsis

"Functional food or medicinal food is any fresh or processed food claimed to have a health-promoting and/or disease-preventing property beyond the basic nutritional function of supplying nutrients, although there is no consensus on an exact definition of the term.

This is an emerging field in food science, in which such foods are usually accompanied by health claims for marketing purposes, such as a company's ‘cereal is a significant source of fiber. Studies have shown that an increased amount of fiber in one's diet can decrease the risk of certain types of cancer in individuals.’

Functional foods are sometimes called nutraceuticals, a portmanteau of nutrition and pharmaceutical, and can include food that has been genetically modified. The general category includes processed food made from functional food ingredients, or fortified with health-promoting additives, like "vitamin-enriched" products, and also fresh foods (e.g., vegetables) that have specific claims attached. Fermented foods with live cultures are often also considered to be functional foods with probiotic benefits."

✦ Table of Contents

Front Matter....Pages i-xii
Front Matter....Pages 1-1
Bioactive Carbohydrates....Pages 3-22
Bioactive Lipids....Pages 23-36
Bioactive Peptides....Pages 37-61
Bioactive Polyphenols and Carotenoids....Pages 63-86
Front Matter....Pages 87-87
Soybean....Pages 89-97
Fruits and Vegetables....Pages 99-108
Milk and Milk Products....Pages 109-119
Fish....Pages 121-126
Miscellaneous Foods and Food Components....Pages 127-146
Back Matter....Pages 147-155

✦ Subjects

Food Science; Chemistry/Food Science, general; Nutrition