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Food Bioactive Compounds: Chemical Challenges and Opportunities
Smaoui Slim (editor)
2023
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In recent years, there has been a growing need for both nutritional and healthy foods with superior functional properties. In this line, bioactive compounds are economically available in different foods systems with limitations in quality and functionality.The present Special Issue is placed in this context, and aimed to provide a collection of modern chemical strategies developed with the intent of extracting, characterizing, tracing, or authenticating food bioactive compounds. Original research articles dealing with innovative techniques for the extraction (e.g., green chemistry) of bioactive compounds were welcomed. In addition, when discussing modern analytical methods, the structural characterization and identification of these active components were required. Attention was also devoted to theoretical aspects of the determination of the bioactivity and mechanisms of action of food bioactive compounds, as well as challenging properties for application as drug agents. Review articles providing an overview of the latest trends in this area of interest were also very welcomed.
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Keywords
- acrylamide
- adulteration
- airflow ultrafine-grinding
- annexins
- anti-diabetic
- anti-inflammatory
- anti-pyretic
- anti-urolithiatic
- Antibacterial activity
- antidiabetic potential
- antimicrobial activity
- antimicrobial agents
- antioxidant
- antioxidant activity
- antioxidant capacity
- ascorbic acid
- authentication
- baked products
- Bauhinia strychnifolia
- Bergenia ligulata
- bioactive compounds
- bioprospection
- biosynthesis
- bromelain
- byproducts
- Canarium odontophyllum
- Cardiovascular Diseases
- carotenoid identification
- catalytic activity
- Cell Cycle
- cell wall modification
- cerebrovascular disorders
- chemical compositions
- commercial materials
- computational toxicology
- constant electric field
- Cowpea
- CPO-B
- Cupressus sempervirens essential oil
- Cytotoxicity
- Dementia
- diabetes
- dipeptidyl peptidase-IV
- drying
- effect-directed analysis
- Encapsulation
- enriched pasta
- Erk1/2
- Expression
- extraction
- fatty acid profiles
- Fe and Zn foliar application
- Fermentation
- flavonoid extraction
- Flavonoids
- fluidity
- Fluorescence spectroscopy
- Food processing
- functional beverage
- geographical location
- glial cells
- glucose uptake
- grass pea
- grinding pressure
- growth stage
- Gut Microbiota
- hairless canary seed groats
- healthy food
- hemolysis
- high hydrostatic pressure
- Human health
- hyaluronic acid
- hydroxytyrosol
- ionome
- Lathyrus sativus
- LC-MS/MS
- lipoxins
- magnetic field
- maresins
- medicine
- membrane permeability
- membranes
- metal ion
- microbial pool
- microfiltration
- milk phospholipids
- Mo soil treatment
- molecular docking
- Morphology
- MPP+
- Multiple Sclerosis
- mung bean
- neurodegeneration
- neuroinflammation
- neurolathyrism
- Neuroprotection
- neurotoxin
- non-protein amino acids
- Nrf2
- ODAP
- olive mill wastewater
- Olive oil
- olive oil conservation
- Other branches of medicine
- Oxidative Stress
- packaging
- parkinson’s disease
- particle size
- Pharmacology
- phenolic compounds
- phenolic extraction
- physical properties
- potato peel
- Pressurized liquid extraction
- pretreatment
- protectins
- pulsed electric field
- Purification
- quality parameters
- Reactive Oxygen Species
- replication and transcription inhibition
- resistant oligosaccharide
- resolvins
- response surface methodology
- rosehip
- Schizosaccharomyces pombe
- sensory traits
- skin hydration
- soluble dietary fiber
- spearmint
- specialized pro-resolving mediators
- sphingomyelin
- Staphylococcus aureus
- stress response
- Tartary buckwheat powder
- total phenolic content
- Traditional medicine
- untargeted metabolomics
- viscous fiber
- Zebrafish
- α-glucosidase
Links
DOI: 10.3390/books978-3-0365-6792-1Editions