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Functional Foods - Phytochemicals and Health Promoting Potential

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Functional Foods
Functional Foods Phytochemicals and Health Promoting Potential Edited by Muhammad Sajid Arshad and Muhammad Haseeb Ahmad

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Academic Editor

Muhammad Sajid Arshad
Muhammad Sajid Arshad

Government College University, Faisalabad,
Pakistan

Co-editor

Muhammad Haseeb Ahmad
Muhammad Haseeb Ahmad

City University of Hong Kong,
China

Published 10 November 2021

Doi 10.5772/intechopen.93962

ISBN 978-1-83968-933-8

Print ISBN 978-1-83968-932-1

eBook (PDF) ISBN 978-1-83968-934-5

Copyright year 2021

Number of pages 432

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Edited Volume and chapters are indexed in

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Table of Contents

Open access  chapters

1. Functional Foods and Human Health: An Overview

By Muhammad Sajid Arshad, Waseem Khalid, Rabia Shabir Ahmad, Muhammad Kamran Khan, Muhammad Haseeb Ahmad, Saira Safdar, Safura Kousar, Haroon Munir, Umair Shabbir, Muhammad Zafarullah, Muhammad Nadeem, Zubia Asghar and Hafiz Ansar Rasul Suleria

2,083
28
2. Why Produce Food-Bioactive Compounds to Generate Functional Grade Foods?

By Marina Marsanasco and Silvia del Valle Alonso

773
3. Sustainable and Healthy Food Ingredients: Characterization and Application in Functional Products

By Ţibulcă Dorin and Fogarasi Melinda

661
4
4. Eat Tasty and Healthy: Role of Polyphenols in Functional Foods

By Catarina Bessa-Pereira, Ricardo Dias, Elsa Brandão, Nuno Mateus, Victor de Freitas, Susana Soares and Rosa Pérez-Gregorio

1,030
4
5. The Impact of Dietary Compounds in Functional Foods on MicroRNAs Expression

By Wittaya Chaiwangyen

799
1
6. Functional-Antioxidant Food

By Nguyen Xuan Hoan, Le Thi Hong Anh, Duong Hong Quan, Dang Xuan Cuong, Hoang Thai Ha, Nguyen Thi Thao Minh, Dao Trong Hieu, Nguyen Dinh Thuat, Pham Duc Thinh and Dang Thi Thanh Tuyen

834
1
7. Physiological and Cellular Targets of Neurotrophic Anxiolytic Phytochemicals in Food and Dietary Supplements

By Benjamin S. Weeks, Samuel D. Weeks, Amanda Kim, Landon Kessler and Pedro P. Perez

796
8. Natural Compounds with Antioxidant Activity-Used in the Design of Functional Foods

By Petre Săvescu

721
7
9. Theoretical Studies on Anti-Oxidant Activity of the Phytochemical, Coumestrol and Its Derivatives

By Puttanveedu Vinduja and Karuvanthodi Muraleedharan

536
3
10. Functional Foods for the Management of Non-Alcoholic Fatty Liver Disease

By Venkateish V. Palanisamy, Nivya Vijayan, Vani Vijay, Baskaran Vallikannan and Madan Kumar Perumal

2,023
2
11. Role of Functional Food in Treating and Preventing Cardiovascular Diseases

By Mpho Edward Mashau and Shonisani Eugenia Ramashia

679
4
12. Functional and Therapeutic Potential of γ-Oryzanol

By Aasiya Sulaiman, Aisha Sulaiman, Mehtap Sert, Mohammed Safwan Ali Khan and Mansoor A. Khan

703
4
13. Dietary Patterns for Immunity Support and Systemic Inflammation against Infections: A Narrative Review

By Budhi Setiawan and Masfufatun Masfufatun

913
3
14. Disease Modifying Potential of Functional Foods for Neurodegenerative Disorders: Status Update on Regulatory Compliance

By Christofer Thomas, Borehalli Mayegowda Shilpa and Rajeswara Babu Mythri

844
5
15. Therapeutic Potential of Dietary Polyphenols

By Amy L. Stockert and Seth Hall

543
2
16. Flour-Based Confectionery as Functional Food

By Sanja Oručević Žuljević and Asima Akagić

1,485
11
17. Bitter Melon: A Multifunctional Medicinal Plant with Powerful Bioactive Compounds

By Fadime Eryılmaz Pehlivan

1,200
4
18. Evaluation of the Effect of Fruit Juice Containing Bacillus Coagulans Probiotic Supplement on the Level of Immunoglobulins A, M and Lymphocytes in Two-Speed Athletes

By Elahe Ebrahimi, Maryam Golshahi, Samane Yazdi and Mohammad Mehdi Pirnia

782
1
19. Oilseeds as Functional Foods: Content and Composition of Many Phytochemicals and Therapeutic Alternatives

By Aicha O. Cherif

897
2

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