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While there is a tremendous literature on the topic of wine and health ranging back to the days of Hippocrates, it is considered that there is an unlimited variety of wine, allowing for the association of senses, nutrition, and hedonism. The history of vine and wine has lasted for at least 7000 years. Vitis represent adaptable plants, and thanks to the large variety of strains, wine is an alchemical mix with unique properties, a rich and original composition in terms of polyphenols, and well known antioxidants. This explains why wine and health are closely linked to nutrition.
polyphenols --- n/a --- red wine --- apigenin --- tyrosol --- neurotrophic effects --- neuronal differentiation --- Okinawa diet --- colorectal --- antioxidant capacity --- olive oil --- vine --- alcohol --- antioxidant --- electrochemical technology --- Mediterranean diet --- allergy --- cardiovascular protection --- N2a murine neuronal cells --- cancers --- dementia --- wine --- resveratrol derivatives --- RW --- substituents phenyl rings --- efficacy towards diseases --- grape pomace --- metabolic disease --- Alzheimer --- biological targets --- wine flavonoids --- metabolites characterization --- diet --- hydroxytyrosol --- hormesis --- resveratrol --- cardiovascular disease --- nrf2 --- health --- synthesis strategies --- EVOO --- cancer --- hypertension
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This new MDPI book should be of interest to a wide range of readers. Students of a variety of faculties, employees of the food industry, producers of functional food, farmers, and nutritionists will certainly be interested. The book provides new information on legumes, their nutritional value, the content of biologically active compounds, and changes in the activity of these compounds as a result of the application of various technological processes. The book will not only increase the knowledge of readers but also potentially motivate them to change their diets by including legumes on the menu. According to nutritionists' recommendations, such a change has a positive effect on health.
Technology: general issues --- endogenous enzyme --- phenolic compounds --- ultra-high performance liquid chromatography --- response surface methodology --- beans --- iron --- zinc and copper bioaccessibility --- myo-inositol phosphates --- anti-nutrients --- polyphenols --- household processing --- peanut-oil --- food-analysis --- peanut-oil-adulteration --- infrared-spectroscopy --- partial-least-regression-analysis --- food-quality-assurance --- mesquite --- Prosopis laevigata --- extrusion --- radical scavenging capacity --- apigenin --- tempeh --- Phaseolus vulgaris L. --- nutritional value --- sensory analysis --- Glycine max L. --- grass pea --- Lathyrus sativus --- antioxidant activity --- n/a
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This new MDPI book should be of interest to a wide range of readers. Students of a variety of faculties, employees of the food industry, producers of functional food, farmers, and nutritionists will certainly be interested. The book provides new information on legumes, their nutritional value, the content of biologically active compounds, and changes in the activity of these compounds as a result of the application of various technological processes. The book will not only increase the knowledge of readers but also potentially motivate them to change their diets by including legumes on the menu. According to nutritionists' recommendations, such a change has a positive effect on health.
Technology: general issues --- endogenous enzyme --- phenolic compounds --- ultra-high performance liquid chromatography --- response surface methodology --- beans --- iron --- zinc and copper bioaccessibility --- myo-inositol phosphates --- anti-nutrients --- polyphenols --- household processing --- peanut-oil --- food-analysis --- peanut-oil-adulteration --- infrared-spectroscopy --- partial-least-regression-analysis --- food-quality-assurance --- mesquite --- Prosopis laevigata --- extrusion --- radical scavenging capacity --- apigenin --- tempeh --- Phaseolus vulgaris L. --- nutritional value --- sensory analysis --- Glycine max L. --- grass pea --- Lathyrus sativus --- antioxidant activity --- n/a
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This new MDPI book should be of interest to a wide range of readers. Students of a variety of faculties, employees of the food industry, producers of functional food, farmers, and nutritionists will certainly be interested. The book provides new information on legumes, their nutritional value, the content of biologically active compounds, and changes in the activity of these compounds as a result of the application of various technological processes. The book will not only increase the knowledge of readers but also potentially motivate them to change their diets by including legumes on the menu. According to nutritionists' recommendations, such a change has a positive effect on health.
endogenous enzyme --- phenolic compounds --- ultra-high performance liquid chromatography --- response surface methodology --- beans --- iron --- zinc and copper bioaccessibility --- myo-inositol phosphates --- anti-nutrients --- polyphenols --- household processing --- peanut-oil --- food-analysis --- peanut-oil-adulteration --- infrared-spectroscopy --- partial-least-regression-analysis --- food-quality-assurance --- mesquite --- Prosopis laevigata --- extrusion --- radical scavenging capacity --- apigenin --- tempeh --- Phaseolus vulgaris L. --- nutritional value --- sensory analysis --- Glycine max L. --- grass pea --- Lathyrus sativus --- antioxidant activity --- n/a
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This book entitled Marine Algal Antioxidants, as a special issue of the Antioxidants journal, encloses eleven scientific articles with a preface written by the two editors, Christophe Brunet and Clementina Sansone. Marine Algal Antioxidants book reports advances of the research on marine photosynthetic organisms for the growth of biotechnological pipelines aimed to enhance antioxidant molecules production by algae. More than twenty scientists share the results of their research and highlight the relevance of algae for developing marine biotechnology products to flourish the requirements of nutraceuticals or cosmeceuticals in the defense of human health. Multidisciplinarity of the scientific approaches presented in this book – such as physiological, molecular, chemistry, technical or technological methodologies – lays the foundation for harmonizing the links between them towards the unique goal of the improvement of marine algal factory processes.
Technology: general issues --- algae --- Chlorella --- Fucus --- detoxification --- environmental pollution --- antioxidants --- heavy metals --- selenium --- SOD-1 --- neurotoxicology --- aminoazuphrates --- clinical medicine --- nutrition --- neuropathology --- Dunaliella salina --- microalgae --- red LED --- blue LED --- growth --- carotenoids --- plastoquinol:oxygen oxidoreductase --- photosynthesis --- antioxidant activities --- Box–Behnken design --- microwave-assisted extraction --- polysaccharide --- Ulva pertusa --- seaweed --- 9-cis β-carotene --- all-trans β-carotene --- light intensity --- isomerisation --- light --- ascorbic acid --- phenolic compounds --- flavonoids --- photoprotection --- Phaeodactylum tricornutum --- fucoxanthin --- antioxidative --- antiproliferative --- antioxidant --- biodiversity --- genome–scale metabolic networks (GSMNs), data integration --- brown algae --- oxygenated carotenoid biosynthesis --- abscisic acid --- Saccharina japonica --- Cladosiphon okamuranus --- lipophilic antioxidant --- solvent blending --- macroalgae --- LC-ESI-MS/MS --- carotenoid pigment --- anthocyanin --- chlorophyll derivative --- phototrophic --- heterotrophic --- Scenedesmus --- chlorophylls --- hydroxy-chlorophyll --- oxidative metabolism --- ROS --- lactone-chlorophyll --- photoacclimation --- seaweeds --- green algae --- marine algae --- Ulva intestinalis --- Enteromorpha intestinalis --- quantification --- polyphenols --- apigenin --- accelerated solvent extraction --- ASE --- HPLC-LRMS --- HPLC-HRMS --- HPLC --- TPC --- Folin–Ciocalteu --- TFC --- qNMR --- n/a --- Box-Behnken design --- genome-scale metabolic networks (GSMNs), data integration --- Folin-Ciocalteu
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Nutraceuticals are a challenge for the future of prevention and therapy in healthcare. The possibility to prevent and/or support pharmacological therapy, which is nowadays mainly based on pharmaceuticals, can be a powerful tool to face pathological, chronic, long-term diseases in subjects who do not qualify for a pharmacological therapy. Nutraceuticals are obtained from vegetal or animal origin foods, and prospective research on these products will clarify their role, safety and efficacy by substantiating their role with clinical data. An effort to clarify their mechanism of action will open a door to the next generation of therapeutic agents that do not propose themselves as an alternative to drugs, but, instead, can be helpful to complement a pharmacological therapy, and to prevent the onset of chronical diseases. The market as well as the interest of people in naturally-derived remedies and less synthetic pharmaceuticals is growing, and the attention of the collective public imagination is nowadays more strongly focused on these food-derived products. This Special Issue is dedicated to the role of and perspectives on nutraceuticals in human health, examined from different angles ranging from analytical aspects to clinical trials, and from efficacy studies to beneficial effects on health conditions.
Research & information: general --- Biology, life sciences --- Food & society --- bioactive polysaccharides --- extraction --- biomedical applications --- fenugreek seed --- garlic --- linseed --- copper sulfate --- yolk --- cholesterol --- carotenoid --- flavonoids --- oxidative status --- polyphenols --- yolk color --- apigenin --- luteolin --- degradation --- ferrous ions --- cupric ions --- cervical cancer cells --- growth inhibition --- apoptosis --- egg quality --- Haugh unit --- spirulina --- antioxidant capacity --- fulvic acids --- functional beverage --- iron --- mineral --- Allium sativum --- β-carboline alkaloids --- anti-adipogenic effects --- 3T3-L1 preadipocytes --- Ac-α-tubulin --- grape --- grape seeds --- FTIR spectroscopy --- chemometrics --- fatty acids --- phenolic compounds --- biorefinery --- nutraceuticals --- Prunus serotine --- defatted flour --- soluble protein --- protein concentrate --- emulsifying properties --- emulsion stability --- ginger water --- obesity --- energy homeostasis --- gene expression --- rat --- anti-inflammatory --- antimicrobial --- antioxidant --- anthocyanins --- medicinal foods --- Platycodon grandiflorus --- medicinal food --- saponins --- human health --- applications --- cherry --- intestinal absorption --- nanoparticles --- nanosystems --- HUVEC --- bioactive compounds --- safety --- health --- regulation --- clinical tests --- efficacy --- analysis --- formulation
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The Mediterranean diet is a model of eating based on the traditional foods and drinks of the countries surrounding the Mediterranean Sea. The cultural and the nutritional aspects of the multisecular Mediterranean civilization include diet as a central element of health and wellbeing, including wine, if it is consumed in moderation. In recent decades, it has been promoted worldwide (UNESCO 2010) as one of the healthiest dietary patterns. The objective of this book is to bring the role of wine as part of the Mediterranean diet to light, especially through policy makers, the medical world, and vectors of images.
Humanities --- Social interaction --- apigenin --- docosahexaenoic acid --- eicosapentaenoic acid --- 7-ketocholesterol --- α-linolenic acid --- Mediterranean diet --- N2a cells --- oleic acid --- oxidative stress --- quercetin --- resveratrol. --- wine --- ethanol --- acetaldehyde --- oral cavity cancer --- carcinogenesis --- resveratrol --- polydatin --- peonidin 3-O-glucoside --- malvidin 3-O-glucoside --- quercetin 3-O-glucoside --- (+)-catechin --- (+)-taxifolin --- apoptosis --- neuronal death --- cerebellum --- polyphenols --- flavonoids --- diet --- clinical trials --- metabolites --- resveratrol butyrate ester --- butyric acid --- Steglich esterification --- prevent fat accumulation --- wine intake --- cardiovascular disease --- cancer --- dementia --- red wine extract --- AMD --- retinal cells --- ARPE-19 --- degenerative diseases --- ocular diseases --- olive oil --- alcohol --- phytochemicals --- tyrosol --- inflammatory bowel disease --- Crohn’s disease --- ulcerative colitis --- inflammation --- neurodegeneration --- neuroprotection --- therapeutic targets --- pharmacology --- novel delivery system --- postovulatory aging --- oocyte quality --- reactive oxygen species --- n/a --- Crohn's disease
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The Mediterranean diet is a model of eating based on the traditional foods and drinks of the countries surrounding the Mediterranean Sea. The cultural and the nutritional aspects of the multisecular Mediterranean civilization include diet as a central element of health and wellbeing, including wine, if it is consumed in moderation. In recent decades, it has been promoted worldwide (UNESCO 2010) as one of the healthiest dietary patterns. The objective of this book is to bring the role of wine as part of the Mediterranean diet to light, especially through policy makers, the medical world, and vectors of images.
Humanities --- Social interaction --- apigenin --- docosahexaenoic acid --- eicosapentaenoic acid --- 7-ketocholesterol --- α-linolenic acid --- Mediterranean diet --- N2a cells --- oleic acid --- oxidative stress --- quercetin --- resveratrol. --- wine --- ethanol --- acetaldehyde --- oral cavity cancer --- carcinogenesis --- resveratrol --- polydatin --- peonidin 3-O-glucoside --- malvidin 3-O-glucoside --- quercetin 3-O-glucoside --- (+)-catechin --- (+)-taxifolin --- apoptosis --- neuronal death --- cerebellum --- polyphenols --- flavonoids --- diet --- clinical trials --- metabolites --- resveratrol butyrate ester --- butyric acid --- Steglich esterification --- prevent fat accumulation --- wine intake --- cardiovascular disease --- cancer --- dementia --- red wine extract --- AMD --- retinal cells --- ARPE-19 --- degenerative diseases --- ocular diseases --- olive oil --- alcohol --- phytochemicals --- tyrosol --- inflammatory bowel disease --- Crohn’s disease --- ulcerative colitis --- inflammation --- neurodegeneration --- neuroprotection --- therapeutic targets --- pharmacology --- novel delivery system --- postovulatory aging --- oocyte quality --- reactive oxygen species --- n/a --- Crohn's disease
Choose an application
This book entitled Marine Algal Antioxidants, as a special issue of the Antioxidants journal, encloses eleven scientific articles with a preface written by the two editors, Christophe Brunet and Clementina Sansone. Marine Algal Antioxidants book reports advances of the research on marine photosynthetic organisms for the growth of biotechnological pipelines aimed to enhance antioxidant molecules production by algae. More than twenty scientists share the results of their research and highlight the relevance of algae for developing marine biotechnology products to flourish the requirements of nutraceuticals or cosmeceuticals in the defense of human health. Multidisciplinarity of the scientific approaches presented in this book – such as physiological, molecular, chemistry, technical or technological methodologies – lays the foundation for harmonizing the links between them towards the unique goal of the improvement of marine algal factory processes.
Technology: general issues --- algae --- Chlorella --- Fucus --- detoxification --- environmental pollution --- antioxidants --- heavy metals --- selenium --- SOD-1 --- neurotoxicology --- aminoazuphrates --- clinical medicine --- nutrition --- neuropathology --- Dunaliella salina --- microalgae --- red LED --- blue LED --- growth --- carotenoids --- plastoquinol:oxygen oxidoreductase --- photosynthesis --- antioxidant activities --- Box–Behnken design --- microwave-assisted extraction --- polysaccharide --- Ulva pertusa --- seaweed --- 9-cis β-carotene --- all-trans β-carotene --- light intensity --- isomerisation --- light --- ascorbic acid --- phenolic compounds --- flavonoids --- photoprotection --- Phaeodactylum tricornutum --- fucoxanthin --- antioxidative --- antiproliferative --- antioxidant --- biodiversity --- genome–scale metabolic networks (GSMNs), data integration --- brown algae --- oxygenated carotenoid biosynthesis --- abscisic acid --- Saccharina japonica --- Cladosiphon okamuranus --- lipophilic antioxidant --- solvent blending --- macroalgae --- LC-ESI-MS/MS --- carotenoid pigment --- anthocyanin --- chlorophyll derivative --- phototrophic --- heterotrophic --- Scenedesmus --- chlorophylls --- hydroxy-chlorophyll --- oxidative metabolism --- ROS --- lactone-chlorophyll --- photoacclimation --- seaweeds --- green algae --- marine algae --- Ulva intestinalis --- Enteromorpha intestinalis --- quantification --- polyphenols --- apigenin --- accelerated solvent extraction --- ASE --- HPLC-LRMS --- HPLC-HRMS --- HPLC --- TPC --- Folin–Ciocalteu --- TFC --- qNMR --- n/a --- Box-Behnken design --- genome-scale metabolic networks (GSMNs), data integration --- Folin-Ciocalteu
Choose an application
Nutraceuticals are a challenge for the future of prevention and therapy in healthcare. The possibility to prevent and/or support pharmacological therapy, which is nowadays mainly based on pharmaceuticals, can be a powerful tool to face pathological, chronic, long-term diseases in subjects who do not qualify for a pharmacological therapy. Nutraceuticals are obtained from vegetal or animal origin foods, and prospective research on these products will clarify their role, safety and efficacy by substantiating their role with clinical data. An effort to clarify their mechanism of action will open a door to the next generation of therapeutic agents that do not propose themselves as an alternative to drugs, but, instead, can be helpful to complement a pharmacological therapy, and to prevent the onset of chronical diseases. The market as well as the interest of people in naturally-derived remedies and less synthetic pharmaceuticals is growing, and the attention of the collective public imagination is nowadays more strongly focused on these food-derived products. This Special Issue is dedicated to the role of and perspectives on nutraceuticals in human health, examined from different angles ranging from analytical aspects to clinical trials, and from efficacy studies to beneficial effects on health conditions.
Research & information: general --- Biology, life sciences --- Food & society --- bioactive polysaccharides --- extraction --- biomedical applications --- fenugreek seed --- garlic --- linseed --- copper sulfate --- yolk --- cholesterol --- carotenoid --- flavonoids --- oxidative status --- polyphenols --- yolk color --- apigenin --- luteolin --- degradation --- ferrous ions --- cupric ions --- cervical cancer cells --- growth inhibition --- apoptosis --- egg quality --- Haugh unit --- spirulina --- antioxidant capacity --- fulvic acids --- functional beverage --- iron --- mineral --- Allium sativum --- β-carboline alkaloids --- anti-adipogenic effects --- 3T3-L1 preadipocytes --- Ac-α-tubulin --- grape --- grape seeds --- FTIR spectroscopy --- chemometrics --- fatty acids --- phenolic compounds --- biorefinery --- nutraceuticals --- Prunus serotine --- defatted flour --- soluble protein --- protein concentrate --- emulsifying properties --- emulsion stability --- ginger water --- obesity --- energy homeostasis --- gene expression --- rat --- anti-inflammatory --- antimicrobial --- antioxidant --- anthocyanins --- medicinal foods --- Platycodon grandiflorus --- medicinal food --- saponins --- human health --- applications --- cherry --- intestinal absorption --- nanoparticles --- nanosystems --- HUVEC --- bioactive compounds --- safety --- health --- regulation --- clinical tests --- efficacy --- analysis --- formulation
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