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Foods, 2023 This review delves into the concept of nutrition by design, exploring the relationship between poultry production, the utilization of dietary by-products to create functional foods, and their impact on human health.
P. Vlaicu +4 more
semanticscholar +1 more source
Foods, 2022 Ganoderma lucidum has a long history of medicinal uses in the Far East countries of more than 2000 years due to its healing properties. Recently, G. lucidum has come under scientific scrutiny to evaluate its content of bioactive components that affect ...
A. E. El Sheikha
semanticscholar +1 more source
About Functional Foods: The Probiotics and Prebiotics State of Art
Antibiotics, 2023 Poor diet, obesity and a sedentary lifestyle have a significant impact on natural microbiota disorders; specifically, the intestinal one. This in turn can lead to a multitude of organ dysfunctions.
A. Ballini +5 more
semanticscholar +1 more source
Journal of Chemistry, 2022 The effect of in vitro gastrointestinal digestion on the release of microencapsulated phenolic compounds was evaluated through an optimized spray drying process. A stock extract of oregano phenolic compounds was developed and microencapsulated in a spray
Manuel de Jesús Bernal-Millán +5 more
doaj +1 more source
Frontiers in Nutrition, 2023 Nutraceuticals and functional foods are composed of especially complex matrices, with polyphenols, carotenoids, minerals, and vitamins, among others, being the main classes of phytochemicals involved in their bioactivities.
Alexandru Nicolescu +8 more
semanticscholar +1 more source
CyTA - Journal of Food, 2023 Common beans are a source of phenolic compounds. However, they are sensitive to different factors. Microencapsulation may protect those bioactive compounds (BC). Hence, it is important to study the effects of microencapsulation and increase BC stability.
Raquel Karina Cruz-Bravo +6 more
doaj +1 more source
Consumer Acceptance toward Functional Foods: A Scoping Review
International Journal of Environmental Research and Public Health, 2021 Chronic diseases (e.g., heart disease, cancer, diabetes) are of major public concern. Such chronic diseases are often caused by a dietary pattern characterized as relatively high in fat, refined sugar, salt, and cholesterol.
M. Baker +3 more
semanticscholar +1 more source
Nutritional and Antioxidant Properties of Moringa oleifera Leaves in Functional Foods
Foods, 2022 Moringa oleifera is a tree cultivated originally in northern India, whose ancient use as a medicine has demonstrated its antioxidant and anti-inflammatory properties.
R. Peñalver +4 more
semanticscholar +1 more source
A rational definition for functional foods: A perspective
Frontiers in Nutrition, 2022 Many foods are described as “functional foods”. However, the term is poorly defined. A commonly used definition is that they contain substances that have positive effects on health “beyond basic nutrition”.
N. Temple
semanticscholar +1 more source
Functional Foods, Nutraceuticals and Probiotics: A Focus on Human Health
Microorganisms, 2022 Functional foods are classified as traditional or staple foods that provide an essential nutritional level and share potentially positive effects on host health, including the reduction of disease by optimizing the immune system’s ability to prevent and ...
Morayma Ramírez Damián +7 more
semanticscholar +1 more source