Grape Pomace in Health and Disease Prevention
Grape Pomace in Health and Disease Prevention

Author: Veronica Sanda Chedea

Publisher:

Published: 2021-12-16

Total Pages: 0

ISBN-13: 9781685074098

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Vitis vinifera L. (common grapevine) cultivars are the most widely planted around the world and have a high commercial value for fresh table grapes, dried fruit, and wine. In the winemaking process, besides the free-run and pressed juice obtained from the berries, an important quantity of a byproduct -- grape pomace (GP) -- is generated. The GP represents on average 20% from the total mass of grapes taken for winemaking and typically consists of skins, stalks, and seeds. The valourisation of grape pomace is based on the concept that this matrix has good nutritional and medicinal properties for human health and disease prevention. In this framework, the book aims to provide up-to-date information on grape pomace (GP) and its valourisation through medicinal applications.

Fermented Foods in Health and Disease Prevention
Fermented Foods in Health and Disease Prevention

Author: Juana Frías

Publisher: Academic Press

Published: 2016-09-12

Total Pages: 790

ISBN-13: 0128025492

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Fermented Foods in Health and Disease Prevention is the first scientific reference that addresses the properties of fermented foods in nutrition by examining their underlying microbiology, the specific characteristics of a wide variety of fermented foods, and their effects in health and disease. The current awareness of the link between diet and health drives growth in the industry, opening new commercial opportunities. Coverage in the book includes the role of microorganisms that are involved in the fermentation of bioactive and potentially toxic compounds, their contribution to health-promoting properties, and the safety of traditional fermented foods. Authored by worldwide scientists and researchers, this book provides the food industry with new insights on the development of value-added fermented foods products, while also presenting nutritionists and dieticians with a useful resource to help them develop strategies to assist in the prevention of disease or to slow its onset and severity. Provides a comprehensive review on current findings in the functional properties and safety of traditional fermented foods and their impact on health and disease prevention Identifies bioactive microorganisms and components in traditional fermented food Includes focused key facts, helpful glossaries, and summary points for each chapter Presents food processors and product developers with opportunities for the development of fermented food products Helps readers develop strategies that will assist in preventing or slowing disease onset and severity

Flour and Breads and Their Fortification in Health and Disease Prevention
Flour and Breads and Their Fortification in Health and Disease Prevention

Author: Victor R. Preedy

Publisher: Academic Press

Published: 2019-02-26

Total Pages: 515

ISBN-13: 0128146400

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Flour and Breads and Their Fortification in Health and Disease Prevention, Second Edition, presents the healthful benefits of flours and flour products and guides the reader on how to identify opportunities for improving health through the use of flour and fortified flour products. The book examines flour and bread related agents that affect metabolism and other health-related conditions, explores the impact of compositional differences between flours, including differences based on country of origin and processing technique, and includes methods for the analysis of flours and bread-related compounds in other foods. This revised, updated edition contains new research on diverse flours with an emphasis on nutrients and nutraceuticals as supplements, thus making this content a timely reference for both nutritionists and food scientists. Presents the healthful benefits of flours and flour products Guides the reader in identifying opportunities for improving health through the use of flour and fortified flour products Examines flour and bread related agents that affect metabolism and other health-related conditions Explores the impact of compositional differences between flours, including differences based on country of origin and processing technique

Nutraceuticals and Functional Foods in Human Health and Disease Prevention
Nutraceuticals and Functional Foods in Human Health and Disease Prevention

Author: Debasis Bagchi

Publisher: CRC Press

Published: 2015-10-15

Total Pages: 716

ISBN-13: 1482237229

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Functional foods and nutraceuticals, dietary supplements, and natural antioxidants have established their potential roles in the protection of human health against disease. Nutraceuticals and Functional Foods in Human Health and Disease Prevention examines the benefits, efficacy, and success of properly designed nutraceuticals and functional foods

Grape Seed Nutraceuticals for Disease Prevention: Current Status and Future Prospects
Grape Seed Nutraceuticals for Disease Prevention: Current Status and Future Prospects

Author: Anthony Ananga

Publisher:

Published: 2017

Total Pages:

ISBN-13:

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Grapes (Vitis spp.) are consumed as fresh table fruits, raisins, and processed into wine, juice, jelly and other value-added products. Grapes contain bioactive secondary metabolites (polyphenols), such as proanthocyanins (oliogemeric flavonoids), flavonoids (catechin, epicatechin, and quercetin), and anthocyanins. They have non-flavonoids such as hydroxycinnamic acids (p-coumaric, cinnamic, caffeic, gentisic, ferulic, and vanillic acids), and hydroxybenzoic acids: trihydroxy stilbenes (resveratrol and polydatin). These phytochemicals are of economic importance to pharmaceutical, food and cosmetic industries. Nutraceuticals from grape seeds have potential cardioprotective, anti-cancer, antioxidant, anti-inflammatory, antiviral, neuroprotective, hepatoprotective and antimicrobial properties. Grape seed nutraceuticals have been re-invented in the past few years as a new paradigm in human medicine. In particular, nutraceuticals from grape seeds have been used in stopping wound bleeding, anti-inflammatory agents, pain relief, and anti-diarrhea. In addition, they can be used for the treatment of various human health conditions such as cancer, cholera, smallpox, and nausea as well as eye infections, skin, kidney, liver diseases, et cetera Nowadays, consumers are demanding for healthy supplements and personal care products with natural ingredients. Therefore, the present review highlights recent developments and future opportunities of grape seed nutraceuticals for the prevention of human diseases.

Bioactives in Fruit
Bioactives in Fruit

Author: Margot Skinner

Publisher: John Wiley & Sons

Published: 2013-06-14

Total Pages: 544

ISBN-13: 1118635590

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For centuries we have known that fruit is important for health, but we are only just beginning to fully understand why. Bioactives in Fruit: Health Benefits and Functional Foods aims to summarise some of our current knowledge on the bioactive compounds that are associated with the health benefits of specific fruits with a strong emphasis on the validation of health benefits by human intervention trials. Reflecting the current interest in food and health, the book includes strategies to retain and enhance the bioactives in fruit through breeding, growing conditions, fruit storage, processing into ingredients and production of functional foods. To accomplish this task authors with expertise in biology, chemistry, pharmacology, food science, nutrition, medicine, and horticulture have contributed. They come from universities, government and industry funded research institutes and biotechnology and food companies in Europe, the United States, Asia and New Zealand to give the book a broad perspective. This book, describing fruit bioactives, their health benefits when consumed as a food and related topics regarding their development into fresh or processed functional foods, will be of use to postgraduate students, researchers, functional food product developers, food regulators and anyone who has curiosity about why fruit is good for you. The information contained within will provide plant breeders with new targets for the development of value-added horticultural products, and will also provide nutritionists and dieticians with a useful resource for developing strategies to assist in preventing or slowing disease onset or severity. Bioactives in Fruit: Health Benefits and Functional Foods is a major resource which will be required reading for anyone working in the fields of health and functional foods.

Olives and Olive Oil in Health and Disease Prevention
Olives and Olive Oil in Health and Disease Prevention

Author: Victor R Preedy

Publisher: Academic Press

Published: 2020-12-02

Total Pages: 749

ISBN-13: 012819989X

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Olives and Olive Oil in Health and Disease Prevention, Second Edition expands the last releases content and coverage, including new sections on materials in packaging, the Mediterranean diet, metabolic syndrome, diabetic health, generational effects, epigenetics, glycemic control, ketogenic diet, antioxidant effects, the use of olive oil in protection against skin cancer, oleuropein and ERK1/2 MAP-Kinase, oleocanthal and estrogen receptors, and oleocanthal and neurological effects. The book is a valuable resource for food and health researchers, nutritionists, dieticians, pharmacologists, public health scientists, epidemiologists, food technologists, agronomists, analytical chemists, biochemists, biologists, physicians, biotechnologists and students. Continues the tradition of exploring olives and olive oil from general aspects down to a detailed level of important micro-and micronutrients Explains how olive oil compares to other oils Details the many implications for human health and disease, including metabolic health, cardiovascular health and effects on tissue and body systems

Grapes and Health
Grapes and Health

Author: John M. Pezzuto

Publisher: Springer

Published: 2016-05-25

Total Pages: 241

ISBN-13: 3319289950

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This book offers a thorough review of the scientific research that links the consumption of grapes to better health. The book starts with a basic review of grape biology, including the key families of phytochemicals found in grapes, and where they are found. An overview of the rationale for and subsequent creation of a standardized grape powder for use in basic and clinical research provides insight and understanding regarding its widespread use in grape-specific research today. The remaining chapters each thoroughly examine a key area of health, demonstrating a significant scope of impact on well-being. The book examines the role of grapes in supporting heart health under multiple angles: general cardiovascular effects, as well as specific effects directly linked to atherosclerosis and hypertension. Other emerging and important areas of health are examined, ranging from grapes and cancer, where grape consumption has been shown to protect healthy colon tissue; grapes and inflammation, where grapes have been shown to block inflammatory activity in immune cells of fat tissue; to brain health, where a grape-enriched diet has been shown to protect against neuronal damage due to loss of oxygen in the brain, as well as against oxidative stress-related anxiety and resulting memory loss; to grapes and eye health where grape consumption has been shown to protect the retina from damage.