Probiotics and postbiotics: focus on metabolic syndrome

GAUFFIN CANO, PAOLA; MÁRQUEZ, MARÍA ANTONELA; RUSSO, MATIAS; ANDRADA, ESTEFANIA; ABEIJÓN-MUKDSI, CLAUDIA; MEDINA, ROXANA

Current advances for development of functional foods modulating inflammation and oxidative stress

Academic press

Lugar: Madrid; Año: 2021; p. 1 - 637

A growing awareness of the relationship between diet and health has led to an increasing demand for food products thatsupport health beyond simply providing basic nutrition. Experimental, clinical, and epidemiological studies haverevealed that chronic inflammation contributes to the development of approximately 15%20% of malignancies worldwide,included inflammatory bowel disease, Type 2 diabetes, obesity, arthritis, and cardiovascular diseases. Togetherwith inflammatory process, oxidative stress, resulting from an imbalance between reactive species and antioxidantendogenous defenses, has been recognized as one of the most critical factors implicated in chronic diseases. Thusexploiting the antioxidant and antiinflammatory properties of dietary bioactive compounds to be incorporated into functionalfoods is an area of great interest for the food industry. Moreover, incorporation of bioactives into foods can yieldhealth benefits in the body that are linked via the immune system. There is, therefore, a considerable demand for a concentratedsource of information on the development and characterization of new functional foods able to modulate oxidativestress, inflammation, and immune response.This Book presents the latest international advances in fundamental and applied research into functional foods anddietary bioactive components centered in the specific fields of oxidative stress and chronic inflammation. It focuses onnutritional and technological aspects related to the development of functional foods with antiinflammatory and antioxidanteffects. Within this context, the reader will find detailed and up-to-date information on (1) analytical approachesfor characterization of antiinflammatory and antioxidant properties of healthy foods and functional constituents; (2)technological strategies for extraction of compounds and fractions from raw materials for the production of antiinflammatoryand antioxidant ingredients, (3) molecular mechanisms by which foods and their components are able to modulateinflammation, oxidative stress, and immune response, and the link between these effects and disease prevention;and (4) clinical research dealing with nutritional needs in pathological subjects with inflammatory diseases will beconsidered.The objectives of this book could only be met with the participation of a multidisciplinary board of experts andinvited contributors in different knowledge areas, such as Microbiology, Nutrition, Analytical Chemistry, MolecularBiology, Biotechnology, and Food Science and Technology. We expect that these contributions will offer the reader acomprehensive book that provides a comprehensive reference on the naturally occurring antioxidant and antiinflammatorydietary compounds to enable food professionals in selecting and using these components in their products. Thisbook is intended for nutrition researchers, academics, and scientists working in the research and development sector ofthe food industry as well as students focused on related fields.This book would not have been possible without the excellent effort of our contributors, who we greatly thank fortheir time and expertise