Active Ingredients from Foods: Biochemical and Processing Aspects

Bioactive foods and ingredients for health.

Bioactive compounds in foods have been gaining interest, and processes to consider them for public health recommendations are being discussed. However, the evidence base is difficult to assemble. It is difficult to demonstrate causality, and there often is not a single compound-single effect relation. Furthermore, health benefits may be due to metabolites produced by the host or gut microbiome ...

Functional Foods, Beverages, and Ingredients in Athletics

T hegenerally accepted definition of a functional food or beverage is a product that has an ‘‘added physiological benefit above and beyond its naturally occurring benefits.’’ So for instance, orange juice with nothing added is a regular beverage, whereas orange juice with added plant sterols is a functional beverage because the plant sterols are added for a physiological benefit, to help reduce...

Processing soybeans into foods: selected aspects of nutrition and flavor.

Functional foods/ingredients and dental caries.

In dentistry, there is a well-established practice of fluoridating water, salt and milk for the prevention of dental caries. The use of other foods to promote oral health is another step in the same direction, and the development of research into adding therapeutic benefit to food is welcome. As the mouth is at the beginning of the gastrointestinal tract, the potential to capture oral health be...

Active Ingredients

Introduction The stratum corneum, representing the outmost layer of the skin, is a vitally important barrier of the body and protects it from various environmental stress factors. In order to maintain its elasticity, suppleness and barrier function, the skin requires optimal water content. In order to guarantee these functions skin moisture is tightly regulated by two factors, namely by the int...