Relevant bibliographies by topics / Bioactive compounds of food

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Bioactive compounds of food'

Author: Grafiati
Published: 4 June 2021
Last updated: 2 February 2022

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Journal articles on the topic "Bioactive compounds of food"

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Evans, Levi W., Samantha S. Romanick, and Bradley S. Ferguson. "Natural product inhibitors of acetyl-lysine erasers in the prevention and treatment of heart failure." Functional Foods in Health and Disease 7, no. 8 (August 31, 2017): 577. http://dx.doi.org/10.31989/ffhd.v7i8.376.

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Background: Heart failure (HF) is a major public health concern, with five-year mortality rates following first admission for HF being approximately 50%, thereby stressing the need for novel therapeutic approaches. Histone deacetylases (HDACs) govern lysine acetylation of histone tails that regulates nucleosmal DNA. HDAC inhibitors have emerged as efficacious therapies in pre-clinical models of HF. Interest in diet-gene interactions has given rise to the study of ‘food bioactives’ as epigenetic regulators of gene expression that control human health and disease. These reports demonstrate that bioactive food compounds regulate epigenetic marks that link diet to gene regulation. In fact, others have also shown that bioactive compounds can target HDACs for inhibition; accordingly, bioactive food compounds offer unique opportunities for therapeutic intervention and prevention of heart failure. Lastly, there is emerging interest into how these food bioactives function together or as additives within foods ‘functional foods’ to regulate epigenetic disease. This review will highlight bioactive compound HDAC inhibitors and their role in the heart.Keywords: acetylation, bioactive compounds, dietary HDAC inhibitors, HDACs, histone deacetylases
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Vilas-Boas, Ana A., Manuela Pintado, and Ana L. S. Oliveira. "Natural Bioactive Compounds from Food Waste: Toxicity and Safety Concerns." Foods 10, no. 7 (July 6, 2021): 1564. http://dx.doi.org/10.3390/foods10071564.

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Although synthetic bioactive compounds are approved in many countries for food applications, they are becoming less and less welcome by consumers. Therefore, there has been an increasing interest in replacing these synthetic compounds by natural bioactive compounds. These natural compounds can be used as food additives to maintain the food quality, food safety and appeal, and as food supplements or nutraceuticals to correct nutritional deficiencies, maintain a suitable intake of nutrients, or to support physiological functions, respectively. Recent studies reveal that numerous food wastes, particularly fruit and vegetables byproducts, are a good source of bioactive compounds that can be extracted and reintroduced into the food chain as natural food additives or in food matrices for obtaining nutraceuticals and functional foods. This review addresses general questions concerning the use of fruit and vegetables byproducts as new sources of natural bioactive compounds that are being addressed to foods as natural additives and supplements. Those bioactive compounds must follow the legal requirements and evaluations to assess the risks for human health and their toxicity must be considered before being launched into the market. To overcome the potential health risk while increasing the biological activity, stability and biodistribution of the supplements’ technological alternatives have been studied such as encapsulation of bioactive compounds into micro or nanoparticles or nanoemulsions. This will allow enhancing the stability and release along the gastrointestinal tract in a controlled manner into the specific tissues. This review summarizes the valorization path that a bioactive compound recovered from an agro-food waste can face from the moment their potentialities are exhibited until it reaches the final consumer and the safety and toxicity challenges, they may overcome.
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Vettorazzi, Ariane, Adela López de Cerain, Julen Sanz-Serrano, Ana G. Gil, and Amaya Azqueta. "European Regulatory Framework and Safety Assessment of Food-Related Bioactive Compounds." Nutrients 12, no. 3 (February 26, 2020): 613. http://dx.doi.org/10.3390/nu12030613.

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A great variety of functional foods, nutraceuticals, or foods with bioactive compounds are provided nowadays to consumers. Aware of the importance of the safety aspects, the food industry has to comply with different legal requirements around the world. In this review, the European regulatory framework for food-related bioactive compounds is summarized. The term ‘bioactive compound’ is not defined in the European regulations, however, since they can be part of food supplements, fortified foods, or novel food, they are included within the legal requirements of those corresponding types of foods or supplements. Lists of authorized compounds/foods appear in the correspondent regulations, however, when a new compound/food is going to be launched into the market, its safety assessment is essential. Although the responsibility for the safety of these compounds/foods lies with the food business operator placing the product on the market, the European Food Safety Authority (EFSA) carries out scientific evaluations to assess the risks for human health. To facilitate this procedure, different guidelines exist at the European level to explain the tier toxicity testing approach to be considered. This approach divides the evaluation into four areas: (a) toxicokinetics; (b) genotoxicity; (c) subchronic and chronic toxicity and carcinogenicity; and (d) reproductive and developmental toxicity.
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Fiore, Alberto, Blaž Cigić, and Vito Verardo. "Bioactive Compounds from Food Byproducts." Journal of Food Quality 2019 (January 14, 2019): 1–2. http://dx.doi.org/10.1155/2019/6213792.

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Martirosyan, Danik, and Emma Miller. "Bioactive Compounds: The Key to Functional Foods." Bioactive Compounds in Health and Disease 1, no. 3 (July 31, 2018): 36. http://dx.doi.org/10.31989/bchd.v1i3.539.

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Background: Bioactive compounds are the constituents of foods, especially functional foods, that provide beneficial health properties. For example, these benefits include antioxidants, anti-inflammatory, antifungal, and various additional preventative properties, which illustrates how bioactive compounds are the real-life example of Hippocrates’ notion “let thy food be thy medicine” [1]. Originally, many definitions of functional foods neglected to acknowledge the importance of bioactive compounds [2]. Bioactive compounds are the constituents that enhance functional foods and therefore are necessary to incorporate under the umbrella of functional foods. Functional foods are able to provide health benefits though bioactive compounds, as these compounds target mechanisms that manage, prevent, and/or treat disease [2]. The Functional Food Center asserts that bioactive compounds are quintessential of functional foods and essential for optimal health, thereby leading to the inclusion of bioactive compounds in the most recent definition of functional foods [1].
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Mondal, Sukanta, Neelakanta Pillai Padmakumari Soumya, Saraswathy Mini, and Shali Kochuvelickakathu Sivan. "Bioactive compounds in functional food and their role as therapeutics." Bioactive Compounds in Health and Disease 4, no. 3 (March 29, 2021): 24. http://dx.doi.org/10.31989/bchd.v4i3.786.

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Bioactive food ingredients are non-essential substances found in foods that can modulate one or more metabolic processes, resulting in enhanced health. Functional diets have attracted more critical than ever as an alternative to conventional treatments of many diseases. The medicinal potential of functional foods and nutraceuticals is due to some unique functional groups produced due to food metabolism and their molecular variants. Phytochemicals are biologically active, naturally occurring chemical compounds in plants with various biological properties and therapeutic benefits. While functional foods and natural bioactive compounds have been used as conventional medicines to treat chronic diseases for decades, recent scientific findings identify functional foods' health advantages and present their behavior's basic mechanisms. Phytochemicals have essential bioactive roles in the prevention and treatment of oxidative and inflammatory diseases. Plant-derived bioactive compounds can help suppress inflammation by inhibiting oxidative damage and communicating with the immune system. Many bioactive components are capable of binding to intestinal tract toxins or carcinogens. These bioactive peptides control Diet-related medical conditions such as obesity, cardiovascular diseases, and other metabolic diseases. Various bioactive compounds in common food and their therapeutic role is discussed in this review.Keywords: Functional food, phytochemicals, bioactive peptides, therapeutic effects.
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Suryaningtyas, Indyaswan Tegar. "SENYAWA BIOAKTIF MIKROALGA DAN PROSPEKNYA DI MASA DEPAN." OSEANA 44, no. 1 (April 30, 2019): 15–25. http://dx.doi.org/10.14203/oseana.2019.vol.44no.1.28.

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BIOACTIVE COMPOUND FROM MICROALGAE AND ITS FUTURE PROSPECT. Microalgae biomass is potential to be used in various fields, one of which is as a producer of bioactive compounds. Bioactive compounds from microalgae can be used extensively in the pharmaceutical industry, cosmetic’s raw materials, food flavouring substances, and functional food ingredients. In terms of health, the bioactive compounds have the potential as antioxidants, antiviral, antibacterial, anti-fungal, anti-inflammatory, anti-tumor, and prevent the effects of malaria, but the potential for microalgae’s bioactive compound has not been explored well if compared to the production of terrestrial plants. Some examples of the bioactive compounds that have been used are carotenoid groups such as lutein, β-carotene, astaxanthin and fucoxanthin; fatty acid groups such as EPA and DHA; and also some toxin compounds such as domoic acid. To obtain the optimum yield of bioactive compounds, it requires the right method in biomass production, compound extraction, compounds isolation and compounds identification. While testing the activities, it is necessary to do some assays such as antioxidan, antibiotic, antiviral and anticancer assay. The development of the technology can improve the potential use of microalgae to synthesis its bioactive compounds.
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Herderich, Markus, and Birgit Gutsche. "Tryptophan‐derived bioactive compounds in food." Food Reviews International 13, no. 1 (February 1997): 103–35. http://dx.doi.org/10.1080/87559129709541100.

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Zhang, Zhan-Lu, Mei-Liang Zhou, Yu Tang, Fa-Liang Li, Yi-Xiong Tang, Ji-Rong Shao, Wen-Tong Xue, and Yan-Min Wu. "Bioactive compounds in functional buckwheat food." Food Research International 49, no. 1 (November 2012): 389–95. http://dx.doi.org/10.1016/j.foodres.2012.07.035.

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Georganas, Alexandros, Elisavet Giamouri, Athanasios C. Pappas, George Papadomichelakis, Fenia Galliou, Thrassyvoulos Manios, Eleni Tsiplakou, Kostas Fegeros, and George Zervas. "Bioactive Compounds in Food Waste: A Review on the Transformation of Food Waste to Animal Feed." Foods 9, no. 3 (March 5, 2020): 291. http://dx.doi.org/10.3390/foods9030291.

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Bioactive compounds are substances which are present in foods in small amounts and have the ability to provide health benefits. Bioactive compounds include but are not limited to long-chain polyunsaturated fatty acids, vitamins, carotenoids, peptides, and polyphenols. The aim of the present study is to review literature for potential bioactive compounds present in food waste material and discuss the transformation of food waste to animal feed under the perspective that usage of food waste, rather than disposal, may tackle food insecurity and provide health benefits. Finally, applications in poultry and swine nutrition, with emphasis on the presence of fatty acids on food waste material, are discussed.
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Dissertations / Theses on the topic "Bioactive compounds of food"

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Martínez, Micaelo Nieves Beatriz. "Nutritional Immunotherapy: targeting immunometabolism with bioactive food compounds." Doctoral thesis, Universitat Rovira i Virgili, 2014. http://hdl.handle.net/10803/401827.

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La immunoteràpia nutricional es basa en fomentar la salut mitjançant el consum de compostos bioactius presents de manera natural en els aliments, com les procianidines, un tipus de flavonoid, i/o l’àcid docosahexaenoic (DHA), un àcid gras omega-3, optimitzant la funcionalitat del propi sistema immune i millorant així el seu paper com a responsable de la preservació de l’organisme enfront desestabilitzadors de la homeòstasis. La recerca que aquesta tesi abasta es centra en el paper del perfil nutricional en la regulació de la interacció immunitat-metabolisme (immunometabolisme). Amb aquesta finalitat, en la primera part del treball presentat en aquesta tesi, es va determinar si els macròfags, les cèl•lules efectores de la immunitat innata, poden percebre de manera diferencial la composició de la dieta. Hem demostrat que els compostos bioactius dels aliments modulen, a nivell molecular, l’activació dels macròfags. A més, aquest efecte immunomodulador és dependent del compost, on factors intrínsecs com les propietats químiques o nutritives són determinants per la seva bioactivitat. La segona part va tenir com a objectiu determinar el paper primordial del patró nutricional en la regulació de la interacció entre el sistema immune i el metabolisme. Utilitzant un model d’obesitat induïda per la dieta es va inferir que, mentre una dieta hipercalòrica provoca un deteriorament de l’immunometabolisme, el consum de bioactius pot enfortir-ne la relació. A la tercera part, es va analitzar el paper de les interaccions gen-dieta en l’expressió fenotípica dels trets associats amb la obesitat. Per aquest motiu, dos races de rates congènites, fenotípicament diferents, van ser sotmeses a un desequilibri immunometabòlic com a conseqüència de la ingesta d’una dieta hipercalòrica. Es va deduir que les interaccions entre els factors genètics i nutricionals són fonamentals per a la susceptibilitat d’un genotip a l’obesitat induïda per la dieta. Hem establert que el perfil nutricional és una eina poderosa per orientar la funcionalitat de l’eix immunometabòlic. A més, arribem a la conclusió que compostos bioactius presents en els aliments poden millorar-ne l’eficiència d’aquest eix, promovent així un estat saludable.
La immunoterapia nutricional se basa en fomentar la salud mediante el consumo de componentes bioactivos presentes de forma natural en los alimentos, como las procianidinas, un tipo de flavonoides, o el ácido docosahexaenoico (DHA), un ácido graso omega-3, optimizando la funcionalidad del propio sistema inmune y mejorando así su papel como responsable de la preservación del organismo frente a desestabilizadores de la homeostasis. La investigación que engloba esta tesis se centra en el papel del perfil nutricional en la regulación de la interacción inmunidad-metabolismo (immunometabolismo). Con esta finalidad, en la primera parte del trabajo presentado es esta tesis, se determinó si los macrófagos, las células efectoras de la inmunidad innata, pueden percibir de manera diferencial la composición de la dieta. Hemos demostrado que los compuestos bioactivos de los alimentos modulan, a nivel molecular, la activación de los macrófagos. Además, este efecto immunomodulador es dependiente del compuesto, donde factores intrínsecos tales como sus propiedades químicas o nutritivas son determinantes para su bioactividad. La segunda parte tuvo como objetivo determinar el papel primordial del patrón nutricional en la regulación de la interacción entre el sistema inmune y el metabolismo. Utilizando un modelo de obesidad inducida por la dieta se infirió que, mientras una dieta hipercalórica provoca un deterioro del immunometabolismo, el consumo de bioactivos pueden fortalecer su estrecha relación. En la tercera parte, se analizó el papel de las interacciones gen-dieta en la expresión fenotípica de los rasgos asociados con la obesidad. Para ello, dos razas de ratas congénitas, fenotípicamente diferentes, fueron sometidas a un desequilibrio immunometabólico como consecuencia de la ingesta de una dieta hipercalórica. Se dedujo que las interacciones entre los factores genéticos y nutricionales son fundamentales para la susceptibilidad de un genotipo a la obesidad inducida por la dieta. Hemos establecido que el perfil nutricional es una herramienta poderosa para orientar la funcionalidad del eje immunometabólico. Además, llegamos a la conclusión que compuestos bioactivos presentes en los alimentos pueden mejorar la eficiencia de este eje, promoviendo así un estado saludable.
Nutritional immunotherapy is based on promoting health through the dietary intake of natural bioactive compounds found in food, such as the procyanidins and docosahexaenoic n-3 polyunsaturated fatty acid (DHA), optimising the functionality of the host’s own immune system and improving its role in the preservation of the body against destabilisers of homeostasis. The research that this thesis encompasses is focused on the role of the nutritional profile in the regulation of immunometabolism. To accomplish this purpose, in the first part of the work presented in this thesis, we determined whether macrophages, the effector cells of innate immunity, could differentially sense dietary composition. We demonstrated that bioactive food compounds modulate, at the molecular level, the functionality of macrophages by hindering macrophage activation. Furthermore, this immunomodulatory effect is compound-dependent, relying on the intrinsic factors of each compound, such as chemical and nutritional properties, to determine its bioactivity. The second part was aimed at determining the role of the dietary pattern within the complex crosstalk of immunity and metabolism using an in vivo model of diet-induced obesity. We determined that immunometabolic regulation depends on the nutritional profile. While a diet based on foods with a high energy content can weaken immunometabolism, the presence of bioactive foods can strengthen the relationship. Within the third part, we evaluated the role of gene-diet interactions in the phenotypic expression of obesity-related complex traits. Using a diet-induced obesity model, two distinct genetic backgrounds (phenotypically different inbred rat strains) were immunometabolically challenged. Our results revealed that interactions between genetic and dietary factors are fundamental for the susceptibility of a genotype to diet-induced obesity. We established that the nutritional profile is a powerful tool to target the functionality of the immunometabolic axis. We further concluded that bioactive compounds present in food improve the efficiency of this axis, thereby promoting a healthy state.
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Pallarés, López víctor. "Role of bioactive food compounds in acute and chronic inflammation." Doctoral thesis, Universitat Rovira i Virgili, 2012. http://hdl.handle.net/10803/96658.

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En els últims anys, s’ha estudiat com els agents antiinflamatoris presents en els aliments poden modular la inflamació relacionada amb diverses malalties. Les procianidines presents en fruites i vegetals i els àcids grassos poliinsaturats (PUFAs) presents en peix i els olis derivats d’ells són compostos que tenen diferents propietats antiinflamatòries en front de diverses malalties com l’obesitat, la diabetis i malalties cardiovasculars. L’objectiu del nostre estudi va ser investigar diferents aspectes i mecanismes relacionats amb l’eficàcia d’un extracte de procianidines de pinyol de raïm (GSPE) en front de l’estat inflamatori crònic en rates Zucker fa/fa genèticament obeses, i d’un estat inflamatori agut activat per la injecció de lipopolisacàrids (LPS) en rates Wistar. Una dosi moderada de 35 mg/kg per dia de GSPE durant 10 setmanes va produir efectes antiinflamatoris sobre l’expressió gènica en teixit adipós mesentèric en les rates Zucker fa/fa. Tot i així, no es van trobar efectes significatius en la inflamació sistèmica. A més, el GSPE va tenir efectes antiinflamatoris a nivell sistèmic i en l’expressió gènica quan es va administrar durant 15 dies previs a la inducció de la inflamació per LPS en rates Wistar. La dosi alta nutricional de 75 mg/kg per dia i la dosi alta farmacològica de 200 mg/kg per dia de GSPE van ser les més efectives en prevenir aquesta inflamació. Per altra banda, diferents molècules bioactives com els flavonoides resveratrol (RES), epigal•locatequina gal•lat, i les procianidines dimèriques B1-B4, i els PUFAs EPA i DHA van ser administrats en combinació per analitzar els efectes antiinflamatoris sinèrgics, additius o antagònics en macròfags estimulats amb LPS. Les combinacions de B3 més EPA i RES més EPA van mostrar efectes antiinflamatoris sinèrgics disminuint els nivells d’òxid nítric, els nivells d’expressió de gens proinflamatoris i relacionats amb l’estrès oxidatiu, i modulant la fosforilació de diferents proteïnes involucrades en l’activació de les vies proinflamatòries senyalitzadores de l’NF-κB i de l’AP-1.
The study of how anti-inflammatory agents found in food can mediate in various diseases in which inflammation is involved has become relevant in recent years. Procyanidins present in fruits and vegetables and polyunsaturated fatty acids (PUFAs) present in fish and fish oils are compounds that have anti-inflammatory properties against several diseases such as obesity, diabetes and cardiovascular disease. The goal of this study was to investigate some aspects and mechanisms related to the reported efficacy of grape seed procyanidin extract (GSPE) against the inflammatory state in the genetically obese Zucker fa/fa rat model with low-chronic inflammation and a model of acute inflammation triggered by the injection of lipopolysaccharide (LPS) into Wistar rats. A moderate dose of 35 mg/kg*day of GSPE for 10 weeks had anti-inflammatory effects at the gene expression level in mesenteric adipose tissue in Zucker fa/fa rats. However, no significant effects on systemic inflammation were found. In contrast, GSPE had anti-inflammatory effects at the systemic and gene expression levels when administered for 15 days prior to LPS-induced inflammation in Wistar rats. The moderate-high dose of 75 mg/kg*day and the high dose of 200 mg/kg*day of GSPE were the most effective doses in preventing acute inflammation. In addition, several pure bioactive flavonoids such as resveratrol (RES), epigallocatechin gallate, B1-B4 dimeric procyanidins, and PUFAs such as EPA and DHA were administered in various combinations to assess any potential synergistic, additive or antagonistic anti-inflammatory effects that may exist between these flavonoids and PUFAs in LPS-stimulated murine macrophages. Importantly, the combinations of B3 plus EPA and RES plus EPA had strong synergistic anti-inflammatory effects manifested by a decrease in nitric oxide levels, a decrease in the expression of proinflammatory and oxidative stress-related genes and the modulation of the phosphorylation status of various proteins involved in the activation of the NF-κB and AP-1 proinflammatory pathways.
En los últimos años, se ha estudiado como los agentes antinflamatorios presentes en los alimentos pueden modular la inflamación relacionada con diversas enfermedades. Las procianidinas presentes en frutas y vegetales y los ácidos grasos polinsaturados (PUFAs) presentes en el pescado y los aceites derivados de ellos son compuestos que tienen diferentes propiedades antinflamatorias frente a varias enfermedades como la obesidad, la diabetes y enfermedades cardiovasculares. El objetivo de nuestro estudio fue investigar diferentes aspectos y mecanismos relacionados con la eficacia de un extracto de procianidinas de pepita de uva (GSPE) frente al estado inflamatorio crónico en ratas Zucker fa/fa genéticamente obesas, y de un estado inflamatorio agudo activado por la inyección de lipopolisacáridos (LPS) en ratas Wistar. Una dosis moderada de 35 mg/kg por día de GSPE durante 10 semanas produjo efectos antinflamatorios sobre la expresión génica en tejido adiposo mesentérico en las ratas Zucker fa/fa. Aún así, no se encontraron efectos significativos en la inflamación sistémica. Además, el GSPE tuvo efectos antinflamatorios a nivel sistémico y en la expresión génica cuando fue administrado durante 15 días previos a la inducción de la inflamación por LPS en ratas Wistar. La dosis alta nutricional de 75 mg/kg por día y la dosis alta farmacológica de 200 mg/kg por día de GSPE fueron las más efectivas en prevenir esta inflamación. Por otro lado, diferentes moléculas bioactivas como los flavonoides resveratrol (RES), epigalocatequina galada, y las procianidinas diméricas B1-B4, y los PUFAs EPA y DHA fueron administrados en combinación para analizar los efectos antinflamatorios sinérgicos, aditivos o antagónicos en macrófagos estimulados con LPS. Las combinaciones de B3 más EPA y RES más EPA mostraron efectos antinflamatorios sinérgicos disminuyendo los niveles de óxido nítrico, los niveles de expresión de genes proinflamatorios y relacionados con el estrés oxidativo, y modulando la fosforilación de diferentes proteínas involucradas en la activación de las vías proinflamatorias señalizadoras del NF-κB y del AP-1.
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Fradinho, Patrícia Catarina das Neves Bordalo Branco. "Gluten-free fresh pasta enriched with bioactive compounds." Doctoral thesis, ISA, 2020. http://hdl.handle.net/10400.5/21203.

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Doutoramento em Engenharia Alimentar / Instituto Superior de Agronomia. Universidade de Lisboa
Sustainability of the agri-food chain is on today’s agenda, whether through the use of industrial byproducts or the investigation of alternative sources of ingredients. The increasing number of individuals with gluten-related diseases, but also consumers following a gluten-free diet are the drivers for the continually growing number of gluten-free products launched in the market. However, in addition to their still limited commercial availability and high price compared to their wheat counterparts, gluten-free products show nutritional deficiencies. Following the current consumer trends for healthy foods with underlying sustainable principles (ingredients and processes), this thesis aimed the development of a gluten-free fresh pasta based on rice flour from broken grains and Psyllium husk, enriched with Arthrospira platensis, Laminaria ochroleuca and potato peel. Firstly, the gelatinisation (5 – 26%) of rice flour from broken rice (rice processing industry by-product) was performed to assess the optimum conditions for producing gluten-free pasta. Afterwards, the pasta formulation (50% gelatinised rice flour/rice flour) was successfully optimized, and its structure reinforced with 4% Psyllium husk gel. This gluten-free pasta was then enriched with bioactive compound sources (Arthrospira platensis, Laminaria ochroleuca and potato peel) incorporated as lyophilised biomass, gel or liquid extract obtained by subcritical water extraction (autohydrolysis), an eco-friendly technology. The pastas developed were characterized in terms of cooking quality parameters, texture, colour, rheology, nutritional composition, antioxidant activity, in vitro digestibility and sensory analysis. It was found that autohydrolysis was a suitable technology for the valorisation of distinct materials, namely marine and industrial. Pastas with Laminaria ochroleuca provided a high mineral and fibre contents, and low-fat content, so that could bear nutritional claims. On the other hand, Arthrospira platensis incorporation proved to have a positive effect on the pasta antioxidant activity and overall sensory analysis without affecting the in vitro digestibility. Pasta with potato peel extract presented a high total phenolic content and antioxidant activity. All formulations presented good overall cooking quality and texture and rheology properties
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Catalán, Santos Úrsula. "Effect of food extracts and bioactive food compounds on the mechanism of atherosclerosis and nutritional biomarkers." Doctoral thesis, Universitat Rovira i Virgili, 2012. http://hdl.handle.net/10803/84046.

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Primera, estudiar los efectos de un extracto de cacahuete rico en polifenoles y de compuestos bioactivos (alfa-tocoferol) en modelos celulares a nivel de inflamación (células monocíticas THP-1) y disfunción endotelial (células endoteliales de aorta humana; HAEC), respectivamente. Segunda, optimizar el volumen sanguíneo caracterizando el perfil de metabolitos acuosos y lipídicos, la composición de ácidos grasos, la detección de subclases de lipoproteínas y de polifenoles en plasma y glóbulos rojos. El extracto de cacahuete ejerce efectos anti-inflamatorios mediante la inhibición de la proteína del TNF-α extracelular, a través de la inhibición de la activación del factor de transcripción c-Jun. El alfa-tocoferol mejora la función endotelial mediante la inhibición de la VCAM-1 y en menor grado sobre la E-selectina e ICAM-1. El plasma y glóbulos rojos aportan información metabolómica complementaria y se elegirá uno u otro en función del objetivo de los estudios en humanos.
The thesis addresses two major issues. Firstly: The study the effects of polyphenol-rich peanut extract and bioactive compounds (alpha-tocopherol) in cellular models of inflammation (monocytic cells; THP-1) and on endothelial dysfunction (human aortic endothelial cells; HAEC), respectively. Secondly: The optimisation of blood sampling for human studies to characterise the profile of aqueous and lipid metabolites, fatty acid composition, lipoprotein subclasses, and polyphenol content of plasma and red blood cells. Peanut extract exerts anti-inflammatory effects by inhibiting extracellular TNF-α protein via the inhibition of c-Jun transcription factor activation. Alpha-tocopherol improves endothelial function by inhibiting VCAM-1 and, to a lesser extent, E-selectin and ICAM-1. Analyses of metabolites in plasma and red blood cells generate complementary information. The measurements may need to be performed in either, or both, matrices, depending on the objectives of the study.
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Arguelles, Mercedes C. "FOOD AND FOOD-DERIVED BIOACTIVE COMPOUNDS: RELEVANCE TO HOMEOSTASIS OF THE ANTIOXIDANT, CARDIOVASCULAR, AND IMMUNE SYSTEMS." Diss., Tucson, Arizona : University of Arizona, 2005. http://etd.library.arizona.edu/etd/GetFileServlet?file=file:///data1/pdf/etd/azu%5Fetd%5F1079%5F1%5Fm.pdf&type=application/pdf.

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Pedret, Figuerola Anna. "Bioactive food compounds of Mediterranean and Nordic diets and their effects on nutritional and cardiovascular disease biomarkers." Doctoral thesis, Universitat Rovira i Virgili, 2014. http://hdl.handle.net/10803/284705.

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L’objectiu principal de la tesis és valorar l’impacte de certs compostos bioactius de la dieta Mediterrània i Nòrdica, especialment de compostos fenòlics, sobre marcadors nutricionals i moleculars, els quals permetin determinar mecanismes d’acció i efectes biològics saludables involucrats en el desenvolupament de la malaltia cardiovascular (MCV). Un increment de l’excreció total de polifenols en orina, el qual és un marcador del consum total de polifenols, pot reflectir una atenuació del dany oxidatiu. Els efectes beneficiosos en individus sans d’una ingesta rica en verdures i moderada de vi negre, podrien ser explicats en part per l'atenuació del dany oxidatiu associat amb aquests aliments típics de la dieta mediterrània rica en polifenols. Utilitzant la metabolòmica no dirigida, les concentracions plasmàtiques de l’àcid 3-carboxy-4-methyl-5-propyl-2-furanopropionic, els alk(en)ylresorcinols glucosilats i l’àcid hipúric se suggereixen com a nous candidats de marcadors de consum de peix blau, cereals integrals i nabius, respectivament. Alteracions en marcadors moleculars del metabolisme endogen, com ara lípids que contenen àcids grassos poliinsaturats, aminoàcids i metabolits de la betaïna, podrien explicar els efectes beneficiosos de la dieta Nòrdica, rica en cereals integrals, peix blau i nabius. Mitjançant l’aplicació de proteòmica quantitativa confirmem que, el consum d’oli d’oliva verge o d’olis d’oliva verges enriquits amb fenols té un impacte sobre el proteoma de l’HDL d’una manera cardioprotectora que podria millorar la funcionalitat de l’HDL. L’ús de marcadors nutricionals és una eina útil en l’avaluació dels mecanismes d’acció i dels efectes biològics dels compostos bioactius de la dieta sobre el desenvolupament de la MCV. Així, l’ús de les ciències òmiques, tals com la metabolòmica i la proteòmica, afegeixen informació rellevant en el descobriment de nous marcadors nutricionals i moleculars, els quals ens ajuden a avaluar la bioactivitat dels aliments i els efectes d’aquests sobre la salut humana i la prevenció de les malalties.
El objetivo principal de la tesis es valorar el impacto de ciertos compuestos bioactivos de la dieta Mediterránea y Nórdica, especialmente de compuestos fenólicos, sobre marcadores nutricionales y moleculares, los cuales permitan determinar mecanismos de acción y efectos biológicos saludables involucrados en el desarrollo de la enfermedad cardiovascular (ECV). Un incremento de la excreción total de polifenoles en orina, el cuál es un marcador del consumo total de polifenoles, puede reflejar atenuación del daño oxidativo. Los efectos beneficiosos en individuos sanos de una ingesta rica en verduras y moderada en vino tinto, podrían ser explicados por la atenuación del daño oxidativo asociado con estos alimentos de la dieta mediterránea rica en polifenoles. Utilizando la metabolómica no dirigida, las concentraciones plasmáticas de ácido 3-carboxy-4-methyl-5-propyl-2-furanopropionic, alk(en)ylresorcinols glicosilados y ácido hipúrico se sugieren como nuevos marcadores de consumo de pescado azul, cereales integrales y arándanos, respectivamente. Alteraciones en marcadores moleculares del metabolismo endógeno, como lípidos con ácidos grasos poliinsaturados, aminoácidos y metabolitos de la betaína, podrían explicar los efectos beneficiosos de la dieta Nórdica, rica en cereales integrales, pescado azul y arándanos. Mediante la aplicación de proteómica cuantitativa confirmamos que, el consumo de aceite de oliva virgen (AOV) o de AOVs enriquecidos con fenoles tiene un impacto sobre el proteoma de la HDL de manera cardioprotectora que podría mejorar su funcionalidad. El uso de marcadores nutricionales es una herramienta útil para evaluar los mecanismos de acción y los efectos biológicos de los compuestos bioactivos de la dieta sobre el desarrollo de la ECV. Así, el uso de ciencias ómicas, tales como la metabolómica y la proteómica, añaden información relevante en el descubrimiento de nuevos marcadores nutricionales y moleculares, los cuales nos ayudan a evaluar la bioactividad de los alimentos y los efectos de éstos sobre la salud humana y la prevención de enfermedades.
The main objective of the thesis is to assess the impact of Mediterranean and Nordic dietary bioactive compounds, especially phenolic compounds, on nutritional and molecular biomarkers, which allow to determine mechanisms of action and biological effects involved in the development of CVD. An increased urinary excretion of total polyphenols, which is a biomarker of total polyphenol intake, may reflect an attenuation of oxidative damage. The beneficial effects in healthy individuals of a dietary intake rich in vegetables and moderate red wine, could potentially be explained by the attenuation of oxidative damage associated with these typical food items of the Mediterranean diet rich in polyphenols. By applying a non-targeted metabolite approach, fasting plasma 3-carboxy-4-methyl-5-propyl-2-furanopropionic acid, glucuronidated alk(en)ylresorcinols and hippuric acid are suggested as novel candidate biomarkers of fatty fish, whole grain and bilberries consumption, respectively. Alterations in molecular biomarkers of endogenous metabolism, such as PUFA-containing lipids, amino acids and betaine metabolites could indicate potential effects of a healthy Nordic diet, rich in whole grains, fatty fish and berries. By applying a quantitative proteomic approach we confirm that the consumption of virgin olive oil or phenol-enriched virgin olive oils has an impact on the HDL proteome in a cardioprotective mode that could enhance HDL functionality. The use of nutritional biomarkers is a useful tool in assessing the mechanisms of action and the biological effects of the dietary bioactive compounds on cardiovascular disease development. Thus, the use of omic sciences, such as metabolomics and proteomics, add relevant information in the discovery of novel nutritional and molecular biomarkers, which help us in evaluating the food bioactivity and the food effects on human health and disease prevention.
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Artiga, Artigas María. "Design of nanostructured delivery systems to enhance the functionality of food bioactive compounds." Doctoral thesis, Universitat de Lleida, 2018. http://hdl.handle.net/10803/665007.

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Les nanoestructures basades en emulsions es consideren excel•lents sistemes d'alliberament de compostos bioactius de diferent naturalesa i funcionalitat. L'objectiu d'aquesta Tesi Doctoral va ser estudiar els factors que afecten l'estabilitat de les nanoemulsions i emulsions dobles, com sistemes d'encapsulació de bioactius lipofílics i/o hidrofílics, respectivament; i l'efecte de la seva aplicació en aliments. El tipus i la concentració dels diferents components de les nanoemulsions contenint curcumina o olis essencials, va afectar significativament a les seves propietats fisicoquímiques. Així mateix, el mètode de fabricació de les emulsions dobles va ser crucial per a la seva formació i estabilització. Així, es van obtenir emulsions dobles transportadores de clorofilina i citronela, estables durant 21 dies. D'altra banda, les nanoemulsions aplicades com recobriments antimicrobians sobre la superfície de formatge tallat, van mantenir la seva estabilitat microbiològica i van ser efectius davant de Staphylococcus aureus. La present investigació contribueix enormement al desenvolupament de les nanoestructures des del seu disseny, fins a la seva aplicació final.
Las nanoestructuras basadas en emulsiones se consideran excelentes sistemas de liberación de compuestos bioactivos de diferente naturaleza y funcionalidad. El objetivo de esta Tesis Doctoral fue estudiar los factores que afectan a la estabilidad de las nanoemulsiones y emulsiones dobles, como sistemas de encapsulación de bioactivos lipofílicos y/o hidrofílicos, respectivamente; y el efecto de su aplicación en alimentos. El tipo y la concentración de los diferentes componentes de las nanoemulsiones conteniendo curcumina o aceites esenciales, afectó significativamente a sus propiedades físico-químicas. Asimismo, el método de fabricación de las emulsiones dobles fue crucial para su formación y estabilización. Así, se obtuvieron emulsiones dobles transportadoras de clorofilina y citronela, estables durante 21 días. Por otro lado, las nanoemulsiones aplicadas como recubrimientos antimicrobianos sobre la superficie de queso cortado, mantuvieron su estabilidad microbiológica y fueron efectivos frente a Staphylococcus aureus. La presente investigación contribuye enormemente al desarrollo de nanoestructuras basadas en emulsiones, desde su diseño, hasta su aplicación final.
Emulsion-based nanostructures are considered as excellent systems for the release of bioactive compounds with different nature and functionality. The objective of this Doctoral Thesis was to study the factors that affect the stability of nanoemulsions and double emulsions, as encapsulation systems of lipophilic and/or hydrophilic bioactive compounds, respectively; and the effect of its application on food products. The type and concentration of the different components of nanoemulsions containing curcumin or essential oils, significantly affected their physicochemical properties. Also, the fabrication method and processing parametes of double emulsions was crucial for their formation and stabilization. Thus, stable double emulsions (21 days) containing chlorophyllin and citronella, were obtained. On the other hand, nanoemulsions applied as antimicrobial edible coatings onto the surface of cut-cheese, maintained their microbiological stability and were effective against Staphylococcus aureus. The present research significantly contributes to the development of nanostructures from its design to its final application.
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Shoko, Sipiwe. "Valorisation of industrial waste : extraction of bioactive compounds from Brewer’s spent grain." Thesis, Cape Peninsula University of Technology, 2018. http://hdl.handle.net/20.500.11838/2766.

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Thesis (Master of Engineering in Chemical Engineering)--Cape Peninsula University of Technology, 2018.
Brewer’s spent grain (BSG), a solid residue obtained from brewing beer, is gaining attention in the food, cosmetics and pharmaceutical industry due to its use as natural source of colorants, texturisers, functional ingredients and preservatives. It is therefore necessary to develop an economically viable method for the extraction, isolation or enrichment of these compounds. Although literature shows the technical feasibility of extraction of bioactive compounds from BSG at laboratory bench scale, none of the reviewed literature could provide adequate information necessary to determine the economic feasibility of the process at commercial scale. The aim of this study was to investigate the technical and economic viability of a commercial process for the recovery of antioxidant rich polyphenolic compounds from brewers spent grain using organic solvents and/or water. The objectives were to select the best solvent, perform the optimisation and kinetic study, as well as to model and simulate the extraction process with the aim of performing an economic analysis. In selecting the best solvent, maceration and soxhlet extraction were used for the recovery of polyphenolic compounds. Acetone and acetone: water mixtures, ethanol and ethanol: water mixtures as well as pure water were used as solvents. The evaluation of the best solvent was measured by the total phenolic content (TPC), flavonol content, the antioxidant activity using 2.2-diphenyl-1-picrylhydrazyl (DPPH) assay and ferric reducing antioxidant power (FRAP) assay. The study performed optimisation for various operational parameters (time, temperature, solvent to feed ratio and shaking speed) using response surface method. The effect of temperature on the extraction kinetics was also investigated with experiments being carried out at 20°C, 40°C and 80°C. Antioxidant activity was detected in all BSG extracts, but water showed the highest global yield and rates of extraction. The optimum conditions were found at 15 min reaction time, temperature of 40 °C, shaking speed of 185 rpm and solvent to solid ratio of 27.5: 1. So-Macdonald model was a suitable fit for the experimental data with a R2-value range of (0.85 < r2 < 0.995). A processing scenario was proposed as a base case, upon which subsequent scenarios were generated to improve the operation or the economics. SuperPro Designer® (Intelligen, Inc) was used for modelling the proposed process, for simulation and for the economic evaluation. Four alternative schemes from the base case simulation were developed for optimisation of the process. The process was found to be economically feasible and attractive with a return of investment (ROI) of 48.45 % for alternative scheme 4. The results in this thesis highlight the likely economic feasibility of the extraction of polyphenolic compounds from BSG at commercial scale by the maceration method.
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Verardo, Vito <1977&gt. "Determination of bioactive and potentially toxic compounds in food: raw material analysis and shelf life evaluation." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2009. http://amsdottorato.unibo.it/1521/.

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"Bioactive compounds" are extranutritional constituents that typically occur in small quantities in food. They are being intensively studied to evaluate their effects on health. Bioactive compounds include both water soluble compounds, such as phenolics, and lipidic substances such as n-3 fatty acids, tocopherols and sterols. Phenolic compounds, tocopherols and sterols are present in all plants and have been studied extensively in cereals, nuts and oil. n-3 fatty acids are present in fish and all around the vegetable kingdom. The aim of the present work was the determination of bioactive and potentially toxic compounds in cereal based foods and nuts. The first section of this study was focused on the determination of bioactive compounds in cereals. Because of that the different forms of phytosterols were investigated in hexaploid and tetraploid wheats. Hexaploid cultivars were the best source of esterified sterols (40.7% and 37.3% of total sterols for Triticum aestivum and Triticum spelta, respectively). Significant amounts of free sterols (65.5% and 60.7% of total sterols for Triticum durum and Triticum dicoccon, respectively) were found in the tetraploid cultivars. Then, free and bound phenolic compounds were identified in barley flours. HPLCESI/ MSD analysis in negative and positive ion mode established that barley free flavan-3- ols and proanthocyanidins were four dimers and four trimers having (epi)catechin and/or (epi)gallocatechin (C and/or GC) subunits. Hydroxycinnamic acids and their derivatives were the main bound phenols in barley flours. The results obtained demonstrated that barley flours were rich in phenolic compounds that showed high antioxidant activity. The study also examined the relationships between phenolic compounds and lipid oxidation of bakery. To this purpose, the investigated barley flours were used in the bakery production. The formulated oven products presented an interesting content of phenolic compounds, but they were not able to contain the lipid oxidation. Furthermore, the influence of conventional packaging on lipid oxidation of pasta was evaluated in n-3 enriched spaghetti and egg spaghetti. The results proved that conventional packaging was not appropriated to preserve pasta from lipid oxidation; in fact, pasta that was exposed to light showed a high content of potentially toxic compounds derived from lipid oxidation (such as peroxide, oxidized fatty acids and COPs). In the second section, the content of sterols, phenolic compounds, n-3 fatty acids and tocopherols in walnuts were reported. Rapid analytical techniques were used to analyze the lipid fraction and to characterize phenolic compounds in walnuts. Total lipid chromatogram was used for the simultaneous determination of the profile of sterols and tocopherols. Linoleic and linolenic acids were the most representative n-6 and n-3 essential dietary fatty acids present in these nuts. Walnuts contained substantial amounts of γ- and δ-tocopherol, which explained their antioxidant properties. Sitosterol, Δ5-avenasterol and campesterol were the major free sterols found. Capillary electrophoresis coupled to DAD and microTOF was utilized to determine phenolic content of walnut. A new compound in walnut ((2E,4E)- 8-hydroxy-2,7-dimethyl-2,4-decadiene-1,10-dioic acid 6-O-β-D-glucopiranosyl ester, [M−H]− 403.161m/z) with a structure similar to glansreginins was also identified. Phenolic compounds corresponded to 14–28% of total polar compounds quantified. Aglycone and glycosylated ellagic acid represented the principal components and account for 64–75% of total phenols in walnuts. However, the sum of glansreginins A, B and ((2E,4E)-8-hydroxy- 2,7-dimethyl-2,4-decadiene-1,10-dioic acid 6-O-β-D-glucopiranosyl ester was in the range of 72–86% of total quantified compounds.
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Cetin-Karaca, Hayriye. "ANTIMICROBIAL EFFICACY OF NATURAL BIOACTIVE COMPOUNDS AND HIGH PRESSURE PROCESSING AGAINST POTENTIAL PATHOGENS IN INFANT FOODS." UKnowledge, 2015. http://uknowledge.uky.edu/animalsci_etds/57.

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This study investigated the antimicrobial efficacy of bioactive plant compounds along with high pressure processing (HPP) against pathogens Bacillus cereus and Cronobacter sakazakii in infant formula and infant rice cereal. The influence of these applications on antimicrobial activity, shelf-life and sensory attributes of infant foods were examined. Trans-cinnamaldehyde (TC), (-)-Epigallocatechin gallate (EGCG) and [10]-Gingerol (GI) were incorporated (0.05%) in infant rice cereal reconstituted with infant formula. The cereal was inoculated with either B. cereus (ATCC 14579) or B. cereus spores (107-108 log CFU g-1). All the samples were stored at 7, 23 or 37°C for 0, 4, 8 and 24 h. TC showed the highest antimicrobial activity by inhibiting the B. cereus and its spores up to 2.72 and 3.8 log CFU g-1, respectively. HPP (600 MPa for 5 m), and TC (0.05-0.1%) along with Chitosan (CH) (1%), were applied to reconstituted powder infant formula which was inoculated with either 3 strains of C. sakazakii (ATCC 29544, ATCC 12868, and ATCC BAA 894) or 5 strains of B. cereus spore (ATCC 14579, ATCC 33018, ATCC 12826, ATCC 4342, and Difco Spores) cocktail (107-108 log CFU ml-1). All the samples were stored at 7, 23 or 45°C for 5-8 weeks. HPP and TC (0.1%) combination exhibited the highest inhibition (P < 0.05) by reducing the B. cereus spores 2.97 log CFU ml-1 after 7 d. C. sakazakii was fully inactivated by HPP, TC (0.05%) and C (1%) combination following 8 weeks of storage at 7 and 23°C and 2 weeks storage at 45°C. The combination of HPP and bioactive compounds exhibited additive antimicrobial effect. Gradual decrease (P < 0.05) in pH was observed in rice cereal and non-HPP formula samples due to the microbial growth and metabolic activity. Significant differences (P < 0.05) were found in color, aroma and general appearance of EGCG and GI applied cereal samples, while TC only did exhibit a cinnamon taste. In summary, the antimicrobial findings suggest that TC, EGCG, GI and CH could be incorporated in infant foods along with HPP as natural and safe alternatives to synthetic preservatives and thermal applications.
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Books on the topic "Bioactive compounds of food"

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Gilbert, John, and Hamide Z. enyuva, eds. Bioactive Compounds in Foods. Oxford, UK: Blackwell Publishing Ltd., 2008. http://dx.doi.org/10.1002/9781444302288.

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Lee, Tung-Ching, and Chi-Tang Ho, eds. Bioactive Compounds in Foods. Washington, DC: American Chemical Society, 2002. http://dx.doi.org/10.1021/bk-2002-0816.

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Hernández-Ledesma, Blanca, and Miguel Herrero, eds. Bioactive Compounds from Marine Foods. Chichester, UK: John Wiley & Sons Ltd, 2013. http://dx.doi.org/10.1002/9781118412893.

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Chémat, Farid. Microwave-assisted Extraction for Bioactive Compounds: Theory and Practice. Boston, MA: Springer US, 2013.

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Vuong, Quan, ed. Utilisation of Bioactive Compounds from Agricultural and Food Waste. 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742: CRC Press, 2017. http://dx.doi.org/10.1201/9781315151540.

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Tunick, Michael H., and Elvira González de Mejía, eds. Hispanic Foods: Chemistry and Bioactive Compounds. Washington, DC: American Chemical Society, 2012. http://dx.doi.org/10.1021/bk-2012-1109.

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Motohashi, Noboru. Bioactive Heterocycles VII: Flavonoids and Anthocyanins in Plants, and Latest Bioactive Heterocycles II. Berlin, Heidelberg: Springer Berlin Heidelberg, 2009.

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Uruakpa, Florence Ojiugo. Bioactive molecules in plant foods. Hauppauge, N.Y: Nova Science Publishers, 2012.

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Jeszka-Skowron, Magdalena, Agnieszka Zgoła-Grześkowiak, Tomasz Grześkowiak, and Akula Ramakrishna, eds. Analytical Methods in the Determination of Bioactive Compounds and Elements in Food. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-61879-7.

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Venugopal, V. Marine products for healthcare: Functional and bioactive nutraceutical compounds from the ocean. Boca Raton: Taylor & Francis, 2009.

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Book chapters on the topic "Bioactive compounds of food"

1

Jeszka-Skowron, Magdalena, Agnieszka Zgoła-Grześkowiak, and Tomasz Grześkowiak. "Phenolic Compounds in Coffee and Tea Beverages." In Food Bioactive Ingredients, 31–81. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-61879-7_3.

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Cetinkaya, Sumeyra, and Ipek Süntar. "Garlic: Allyl Sulfur Compounds and Cancer Prevention." In Food Bioactive Ingredients, 259–89. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-74035-1_11.

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Zgoła-Grześkowiak, Agnieszka, and Tomasz Grześkowiak. "Introduction: Bioactive Compounds and Elements in Human Nutrition." In Food Bioactive Ingredients, 1–9. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-61879-7_1.

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Anandharamakrishnan, C. "Nanoencapsulation of Food Bioactive Compounds." In Techniques for Nanoencapsulation of Food Ingredients, 1–6. New York, NY: Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4614-9387-7_1.

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Ribeiro, Maria Henriques L. "Emerging Technologies of Hydrogels in Bioactive Compounds Delivery." In Food Bioactives, 227–63. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-51639-4_10.

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Pathak, Niti, Asani Bhaduri, and Ashwani K. Rai. "Sesame: Bioactive Compounds and Health Benefits." In Bioactive Molecules in Food, 181–200. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-319-78030-6_59.

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Hardoim, Pablo R. "Biologically Active Compounds from Bacterial Endophytes." In Bioactive Molecules in Food, 1–29. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-76900-4_1-1.

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Yalcin, Hasan, and Tugba Dursun Çapar. "Bioactive Compounds of Fruits and Vegetables." In Food Engineering Series, 723–45. Boston, MA: Springer US, 2017. http://dx.doi.org/10.1007/978-1-4939-7018-6_21.

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Imran, Muhammad, Masood Sadiq Butt, and Hafiz Ansar Rasul Suleria. "Capsicum annuum Bioactive Compounds: Health Promotion Perspectives." In Bioactive Molecules in Food, 159–80. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-319-78030-6_47.

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Mohanraj, Remya. "Sweet Potato: Bioactive Compounds and Health Benefits." In Bioactive Molecules in Food, 919–34. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-319-78030-6_62.

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Conference papers on the topic "Bioactive compounds of food"

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Ozola, Baiba, Ingrida Augspole, Mara Duma, and Viesturs Kreicbergs. "Bioactive compounds in fresh and dried ginger root (Zingiber Officinale)." In Baltic Conference on Food Science and Technology “FOOD. NUTRITION. WELL-BEING”. Latvia University of Life Sciences and Technologies. Faculty of Food Technology, 2019. http://dx.doi.org/10.22616/foodbalt.2019.050.

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Hernandez, Mary, Juliana Cardona, Mary Lares, Rafael Gutierrez, and Juan Fernandez-Trujillo. "BIOACTIVE COMPOUNDS IN NEW FOOD PRODUCTS FROM AMAZONIC FRUITS." In Foods: Bioactives, Processing, Quality and Nutrition. Basel, Switzerland: MDPI, 2013. http://dx.doi.org/10.3390/bpqn2013-01193.

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Ilze, Laukaleja, and Zanda Kruma. "Influence of the roasting process on bioactive compounds and aroma profile in specialty coffee: a review." In 13th Baltic Conference on Food Science and Technology “FOOD. NUTRITION. WELL-BEING”. Latvia University of Life Sciences and Technologies. Faculty of Food Technology,, 2019. http://dx.doi.org/10.22616/foodbalt.2019.002.

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Chiet, Chong Hang, Razauden Mohamed Zulkifli, Topik Hidayat, and Harisun Yaakob. "Bioactive compounds and antioxidant activity analysis of Malaysian pineapple cultivars." In 4TH INTERNATIONAL CONFERENCE ON MATHEMATICS AND NATURAL SCIENCES (ICMNS 2012): Science for Health, Food and Sustainable Energy. AIP Publishing LLC, 2014. http://dx.doi.org/10.1063/1.4868827.

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Hernandez, Maria, Yuri Castillo, Mary Lares, Rafael Gutierrez, and Juan Fernandez-Trujillo. "ASAI PALM FRUIT BIOACTIVE COMPOUNDS AND IMPACTS ON HEALTH BEING." In Foods: Bioactives, Processing, Quality and Nutrition. Basel, Switzerland: MDPI, 2013. http://dx.doi.org/10.3390/bpqn2013-01194.

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Ozola, Liene, and Solvita Kampuse. "Mineral and bioactive compound content in plant-based protein - enriched purees." In 13th Baltic Conference on Food Science and Technology “FOOD. NUTRITION. WELL-BEING”. Latvia University of Life Sciences and Technologies. Faculty of Food Technology, 2019. http://dx.doi.org/10.22616/foodbalt.2019.020.

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Guardado, Estela, Maria Matos, Lourdes Santana, Eugenio Uriarte, and Enrique Molina. "Influence of thermodynamic parameters on the genotoxicity of bioactive phenolic compounds present in food." In The 17th International Electronic Conference on Synthetic Organic Chemistry. Basel, Switzerland: MDPI, 2013. http://dx.doi.org/10.3390/ecsoc-17-e013.

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Bobinaitė, Ramunė, Gianpiero Pataro, Mindaugas Visockis, Česlovas Bobinas, Giovanna Ferrari, and Pranas Viškelis. "Potential application of pulsed electric fields to improve the recovery of bioactive compounds from sour cherries and their by-products." In 11th Baltic Conference on Food Science and Technology “Food science and technology in a changing world”. Latvia University of Agriculture. Faculty of Food Technology., 2017. http://dx.doi.org/10.22616/foodbalt.2017.029.

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Cárcel, Juan A., Matheus P. Martins, Edgar J. Cortés, Susana Simal, Antonio Mulet, and Nieves Pérez-Muelas. "Influence of drying temperature and ultrasound application in some quality properties of apple skin." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7890.

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Abstract:
The great amount of waste produced by the food industry can be an interesting source of bioactive compounds. To this end, convective drying is one of the most extended method to stabilize the industrial by-products. However, drying conditions can affect not only drying kinetics but also the bioactivy of some compounds. Apple skin constitutes one of the main by-product generated in apple juice or cider production. It contains important amounts of functional compounds such as polyphenols or vitamin C whose extraction can be interesting. The main aim of this work was to determine the influence of drying conditions, temperature and application of ultrasound, in some quality parameters of dried apple skin. For this purpose, apple skin samples were dried at different temperatures (-10, 30, 50 and 70 ºC) and with (20.5 kW/m3) or without application of ultrasound. Color, total phenolic content, antioxidant activity and vitamin C was measured in fresh and dried samples. The increase of drying temperature and the ultrasound sligthly reduced the antioxidant properties of samples while no influence in sample color was observed. Keywords: by-product; antioxidant; polyphenol; vitamin C; color.
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10

Guardado Yordi, Estela, Maria João Matos, Roxana Castro Pupo, Lourdes Santana, Eugenio Uriarte, and Enrique Molina Pérez. "QSAR model based in the TOPSMODE approach used to predict chromosomal aberrations in bioactive phenolic compounds." In Foods: Bioactives, Processing, Quality and Nutrition. Basel, Switzerland: MDPI, 2013. http://dx.doi.org/10.3390/bpqn2013-01166.

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Reports on the topic "Bioactive compounds of food"

1

McClements, David. Bioactive Encapsulation for Military Food Applications: Request for Enhanced Nano and Micro Particle Fabrication and Characterization Facilities. Fort Belvoir, VA: Defense Technical Information Center, January 2016. http://dx.doi.org/10.21236/ad1008500.

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