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31st International Conference of FFC


Functional Foods in Obesity Management

Paperback: 329 pages

Publisher: Food Science Publisher

ISBN-13 (color): 979-8430982850

Dimensions:  8.25 x 0.97 x 11 inches

Color version: $250

eBook version: $150

The book is the collective work of 42 scientists, 28 universities and other medical and food organizations across the globe. Edited by Danik Martirosyan, PhD and Francesco Marotta, MD, PhD, Professor

To learn more: Click here to visit the Amazon site for the color version 

As an active member of Academic Society for Functional Foods and Bioactive Compounds you are eligable for 20% discount. 


Book Chapters

This book provides current information on functional food components, including antioxidants, dietary fibers, prebiotics, plant sterols, bioactive peptides, and many other phytochemicals. This text presents some of the latest developments in nutrigenomics, molecular biology, and epidemiology, as well as the latest innovations surrounding the anti-obesogenic effects of different bioactive compounds. 

Chapter 1, “Recent advances in nutraceuticals and functional foods to treat obesity-associated non-alcoholic fatty liver disease,” describes the anti-obesogenic effects of catechins found in green tea.

Chapter 2, “How green tea catechins exert an anti-obesity effect” examines both prebiotics and probiotics and their benefits in the gastrointestinal tract and promoting a healthy microbiota. The role of prebiotics and probiotic in the treatment of obesity will be discussed.

Chapter 3, “Polyphenolic compounds in green tea and their effect on obesity” reviews the mechanism of action of polyphenolic compounds found in green tea and their health benefits in those with obesity     

Chapter 4, “Flavonoid rich tea and its associated health benefits” will discuss the health benefits of flavonoids specifically, those of high concentrations found in tea

Chapter 5, “The molecular mechanisms behind the anti-obesity effects of phenolic compounds” will evaluate the classification and source of phenolic compounds their mechanism of action and their anti-obesogenic effects.

Chapter 6, “The role of bioactive food ingredients in the prevention/alleviation of metabolic syndrome” Describes the associated risks and metabolic changes of metabolic syndrome as well as functional food ingredients and how they could manage metabolic syndrome and comorbidities.

Chapter 7, “How bioactive compounds affect the gut microbiota among people with obesity” presents information regarding the benefits that bioactive compounds can have on the gut microbiota and its possible anti-obesogenic effects.

Chapter 8, “The role of gut microbiota as a component of the intestinal epithelial barrier” will elaborate on the importance of the gut microbiome as well as the intestinal epithelial barrier and how both can impact health and obesity.

Chapter 9, “Diversity of microbial species in the gut with changes in diet and bioactive compounds” will touch upon the different strains of bacterial species within in the gut microbiome, the promotion of health gut bacteria, and the benefits of a diverse microbiome

Chapter 10, “Bifidobacterium Supplementation in Very Preterm Infants Prevents DOHaD-Related Conditions by Producing Favorable Gut Microbiota” will touch upon the characteristics of Bifidobacterium and the benefits of its supplementation on preterm infants.

Chapter 11, “The Role of Bioactive Compounds on Mitigating Negative Health Effects of Obesity and COVID-19” evaluates the how both the coronavirus and obesity negatively affect the immune system and how bioactive compounds commonly found in the Mediterranean diet can produce immune booting benefits.

Chapter 12, “The importance of probiotics, prebiotics, synbiotic, and postbiotics on gut microbiota, intestinal barrier function, and obesity” will review current scientific evidence on the effects of probiotics, prebiotics, symbiotics, and postbiotics on gut microbiota as well as the limitations and challenges of their usage.

Chapter 13, “How Berry Anthocyanin Supplementation Counteracts High- Fat Induced Obesity?” will discuss the antiobesity effects of anthocyanins.

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.