Zabetakis I. Functional Foods and their Implications for Health Promotion 2022

Textbook in PDF format

Functional Foods and Their Implications for Health Promotion presents functional foods, from raw ingredients to the final product, providing a detailed explanation on how these foods work and an overview of their impact on health. The book presents the functions of food against disease and discusses how healthier foods can be produced. Broken into four parts, the book presents a deep dive into plant-derived functional foods, dairy foods, marine food and beverages.
Plant-derived functional foods
Chapter 1. Vegetables as functional foods against cardiovascular diseases
Chapter 2. Coffee and tea bioactive compounds
Chapter 3. Cacoa and cocoa products
Chapter 4. Olive oil
Chapter 5. Olive, apple, and grape pomaces with antioxidant and anti-inflammatory bioactivities for functional foods
Chapter 6. Berries
Dairy foods
Chapter 7. Yogurt and health
Chapter 8. Cheese and cardiovascular diseases
Chapter 9. Fermented milk, yogurt beverages, and probiotics: functional products with cardiovascular benefits?
Marine food
Chapter 10. Seafood and shellfish
Chapter 11. Fish-derived functional foods and cardiovascular health: An overview of current developments and advancements
Beverages
Chapter 12. Functional properties of the fermented alcoholic beverages: Apple cider and beer
Chapter 13. Wine bioactive compounds
Regulation
Chapter 14. Functional foods: growth, evolution, legislation, and future perspectives