Scientists, public health experts, food producers and consumers have united to generate research on functional food that allows the public to lessen pharmaceutical side effects and surgical costs in the treatment of serious illness. This book presents not only innovative functional food ideas for managing chronic illnesses, but also the processes and scientific research which lead to these modern yet time-honored treatment methods. This issue not only preserves some of the wealth of contributions made in the field, but lays the foundation for a field of science that promises to expand in coming years, potentially changing modern society’s relationship with medicine. This cornerstone guide, written by internationally recognized functional, medical, and bioactive food experts, covers the basics of functional food science. With nearly 2000 scientific references, this book provides scientists, medical doctors, nutritionists, food technologists, students majoring in biology, nutrigenetic and food science fields, as well as public health professionals with a comprehensive and up-to-date examination of functional foods.
This book provides modern information on functional food components, including antioxidants, dietary fibers, prebiotics, plant sterols, bioactive peptides, and flavonoids, and many other phytochemicals. This text presents some of the latest developments in nutrigenomics, molecular biology, and epidemiology, as well as the production, marketing, and distribution of functional foods. In this textbook, our editorial board has included additional information and resources in order to enhance the learning experience of our readers. These additions include detailed editing of articles, new figures, tables, and pictures, end of chapter summaries for each chapter, test questions at the end of each chapter, and an updated glossary with new key words. We believe that this will help our readers to better understand the new material and concepts of functional food science.
Chapter 1: The Effects of Natural vs. Processed Foods on Mental Health
Chapter 2: The Impact of Anti-Inflammatory Foods on Mental Health
Chapter 3: The Role of Nutraceuticals in Preventing and Managing Mental Disorders
Chapter 4: The Effects of Prebiotics and Probiotics on Mental Disorders
Chapter 5: Bioactive Compounds in Fermented Foods and the Management of Depression and Anxiety
Chapter 6: Interplay Between Probiotics, Depression, and Dementia
Chapter 7: The Effects of Bioactive Compounds in Spices and Seeds on Dementia and Depression
Chapter 8: Polyphenols as Neuroprotective Agents Which Contribute to the Reduction of Anxiety and the Management of Depression
Chapter 9: The Effects of Bioactive Compounds in Spices and Seeds on Alzheimer’s
Chapter 10: Plant Derived Bioactive Compounds for the Management of Age Associated Alzheimer’s Disease
Chapter 11: Update on the Neuroprotective Effects of Curcumin and Curcuminoids Against Alzheimer’s Disease
Chapter 12: The Effects of Bioactive Compounds Found in Spices and Seeds Against Alzheimer’s Disease
Chapter 13: The Effect of Gluten- and Casein-Free Diets on the Symptoms of Autism
Chapter 14: Functional Food and Nutrition for the Management of Autism Spectrum Disorders and Schizophrenia
Chapter 15: The Potential Clinical Relevance of Amazonian Fruits and Seeds and their Bioactive Compounds on Psychiatric Disorders and Neuropathologies
Chapter 16: Bioactive Compounds and the Management of Bipolar Disorder and Mania
Chapter 17: Therapeutic Perspectives of Antihistamines in Management of Asthma
Chapter 18: The Therapeutic and Preventive Roles of Both Lipid and Water-Soluble Carotenoids in Neurodegenerative Diseases
Chapter 19: Malnutrition and Bipolar Disorder: The Role of Functional Food to Manage Bipolar Disorder
**In order to get the most out of this edition, we recommend reading each chapter completely and to also review the summary paragraphs that conclude each chapter. These summaries lay out the main take-aways from the chapter and help to put the chapter as a whole into perspective.