Reprint
Development of Food Chemistry, Natural Products, and Nutrition Research
Edited by
July 2020
196 pages
- ISBN978-3-03936-461-9 (Hardback)
- ISBN978-3-03936-462-6 (PDF)
This book is a reprint of the Special Issue Development of Food Chemistry, Natural Products, and Nutrition Research that was published in
Biology & Life Sciences
Chemistry & Materials Science
Engineering
Public Health & Healthcare
Summary
This Special Issue is dedicated to gathering the latest advances in the food sources, chemistry, analysis, composition, formulation, use, experience in clinical use, mechanisms of action, available data of nutraceuticals, and natural sources that represent a new frontier for therapy and provide valuable tools to reduce the costs for both environment and healthcare systems.
Format
- Hardback
License
© 2020 by the authors; CC BY-NC-ND license
Keywords
Andean microalgae consumption; Atacama; cyanobacteria; Llayta; microethnography; Nostoc; Solanum nigrum L. leave extracts; natural products; antioxidant activity; functional food; milk-based fruit beverage; plant sterols; galactooligosaccharides; mice; chronic ulcerative colitis; Fortunella margarita; citrus; carotenes; xanthophylls; β-citraurin-laurate; β-cryptoxanthin-laurate; anti-obesity; Nelumbo nucifera L., Morus alba L., Raphanus sativus; 3T3-L1 adipocyte; C57BL/6J mice; fermented sea tangle; osteoclast differentiation; receptor of activator of nuclear factor kappa-B ligand (RANKL); nuclear factor-κB (NF-κB); reactive oxygen species (ROS); elderberry polyphenols; functional food; obesity; digestive enzymes; fat cells; intracellular reactive oxygen species; adipokines; glucose uptake; immune-metabolic effects; Uraria crinita; isoflavone; genistein; NMR-based identification; dendritic cells; Maclura triscuspidata fruit; essential oil; glycosidically bound volatiles; gas chromatography-mass spectroscopy (GC–MS); chemical composition; antioxidant activity; fatty acids; land snails; GC-FID; heat processing; principal component analysis; nutmeg; essential oil; antioxidant activity; antibacterial activity; poly I:C-induced inflammation; fibroblasts; magnesium aluminometasilicate; cyanobacteria; phycobiliproteins; natural pigment; phycoerythrin; phycocyanin; food colorant; cis-vaccenic; monounsaturated fatty; glycerols; NMR analysis; olive oil; Capparis spinosa; 13C-NMR; MARA-NMR; foods; food analysis; nutrition; natural products; food supplements; nanocompounds; nutraceuticals