Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress

The development of functional foods with anti-inflammatory and antioxidant effects is discussed, including analytical approaches for characterizing these properties and technological strategies for extraction. Clinical research addressing nutritional needs in inflammatory diseases is also considered.

Format: Paperback / softback
Length: 674 pages
Publication date: 06 December 2021
Publisher: Elsevier Science Publishing Co Inc

The development of functional foods that can modulate inflammation and oxidative stress is a rapidly advancing field in nutrition and technology. These foods have the potential to provide numerous health benefits by targeting the underlying causes of chronic diseases such as obesity, diabetes, and cardiovascular disease.

Analytical approaches are being used to characterize the anti-inflammatory and antioxidant properties of healthy foods and functional constituents. These methods include high-performance liquid chromatography (HPLC), gas chromatography-mass spectrometry (GC-MS), and other spectroscopic techniques. By understanding the composition and properties of these ingredients, researchers can develop innovative formulations that promote health and well-being.

Technological strategies are also being employed to extract compounds and fractions from raw materials that have anti-inflammatory and antioxidant properties. These techniques include supercritical fluid extraction, microwave-assisted extraction, and ultrasound-assisted extraction. These methods allow for the efficient and cost-effective production of these ingredients, making them more accessible to consumers.

In addition to these analytical and technological approaches, molecular mechanisms by which foods and their components can modulate inflammation and their oxidative stress effects on disease prevention are being explored. This research involves studying the interactions between different nutrients, antioxidants, and inflammatory molecules in the body. By understanding these mechanisms, researchers can develop targeted interventions that promote health and prevent disease.

Clinical research addressing nutritional needs in pathological subjects with inflammatory diseases is also an important area of focus. These studies involve evaluating the effectiveness of functional foods in reducing inflammation and improving symptoms associated with inflammatory diseases such as arthritis, asthma, and inflammatory bowel disease. By understanding the specific nutritional requirements of these patients, researchers can develop personalized dietary recommendations that promote health and well-being.

Overall, the development of functional foods that can modulate inflammation and oxidative stress is a promising area of research that has the potential to improve the health and well-being of individuals worldwide. By continuing to invest in research and development, we can expect to see more innovative and effective products that promote health and prevent disease.

Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress

The development of functional foods that can modulate inflammation and oxidative stress is a rapidly advancing field in nutrition and technology. These foods have the potential to provide numerous health benefits by targeting the underlying causes of chronic diseases such as obesity, diabetes, and cardiovascular disease.

Analytical approaches are being used to characterize the anti-inflammatory and antioxidant properties of healthy foods and functional constituents. These methods include high-performance liquid chromatography (HPLC), gas chromatography-mass spectrometry (GC-MS), and other spectroscopic techniques. By understanding the composition and properties of these ingredients, researchers can develop innovative formulations that promote health and well-being.

Technological strategies are also being employed to extract compounds and fractions from raw materials that have anti-inflammatory and antioxidant properties. These techniques include supercritical fluid extraction, microwave-assisted extraction, and ultrasound-assisted extraction. These methods allow for the efficient and cost-effective production of these ingredients, making them more accessible to consumers.

In addition to these analytical and technological approaches, molecular mechanisms by which foods and their components can modulate inflammation and their oxidative stress effects on disease prevention are being explored. This research involves studying the interactions between different nutrients, antioxidants, and inflammatory molecules in the body. By understanding these mechanisms, researchers can develop targeted interventions that promote health and prevent disease.

Clinical research addressing nutritional needs in pathological subjects with inflammatory diseases is also an important area of focus. These studies involve evaluating the effectiveness of functional foods in reducing inflammation and improving symptoms associated with inflammatory diseases such as arthritis, asthma, and inflammatory bowel disease. By understanding the specific nutritional requirements of these patients, researchers can develop personalized dietary recommendations that promote health and well-being.

Overall, the development of functional foods that can modulate inflammation and oxidative stress is a promising area of research that has the potential to improve the health and well-being of individuals worldwide. By continuing to invest in research and development, we can expect to see more innovative and effective products that promote health and prevent disease.

Weight: 450g
Dimension: 276 x 216 (mm)
ISBN-13: 9780128234822