Examining the Development, Regulation, and Consumption of Functional Foods

The 10 chapters in this volume examine the development, regulation, and consumption of functional foods like dietary supplements, phytonutrients, micronutrients, vitamins, and minerals. Biologists, biotechnologists, and other scientists from India, the US, Brazil, Australia, and Spain discuss the biogenesis of conjugated linoleic acids; dietary fibers and their role in human health; the antimicrobial, antiproliferative, and antioxidant activities of phytonutrients; the use of millets in India; the antibacterial, antifungal, antioxidant, and anti-inflammatory activity of Coriandrum sativum L leaves and seeds against keratitis; the breeding of rice for improved iron and zinc content; the efficacy of antioxidants in reducing damage in metabolic syndrome; and more.

A table of contents coupled with a detailed table of contents provides a summary of the topics in the chapters and is a nice at-a-glance highlight of the information in each. Each of the eight chapters written by Indian authors focuses on specific functional foods in their regions: conjugated linoleic acids, dietary fibers, millets, coriandrum sativum, cultivars of rice, antioxidants, and essential oils. One chapter written by two Australian authors focuses on antioxidants in metabolic syndrome, and one chapter was written by two individuals from Spain focuses on food allergies and food poisoning. Technical chapters highlight the chemical structures of functional foods, suggesting that researchers may be the best audience.

A title in the Advances in Environmental Engineering and Green Technologies (AEEFT) book series this volume offers current research related to “functional foods,” (natural or processed foods which work directly to benefit one’s health). As diet is one of the major ways consumers use to manage their health, this research has wide-ranging implications in a variety of fields.
Ten chapters examine the advancements made and issues raised through various streams of nutritive research concerning antioxidants, dietary fibers, food allergens and more. As in other books in this series, each chapter begins with an abstract that summarizes the impetus behind the research to follow. Chapters generally include helpful introduction and conclusion sections and make strong use of headings and subheadings, tables, illustrations, key terms and definitions, and more.
With backgrounds in such fields as genetics, microbiology, agricultural engineering, and biotechnology, contributors write on a variety of topics, such as the impact of millet on the Indian diet, the role of antioxidants in ageing and metabolism, the use of essential oils, and the elements of food allergies and toxins.
References are listed at the end of each chapter and compiled again at the end of the book, alongside brief contributor biographies and an index. The highly specialized language and concepts target the material toward academics. Readers of this volume may also be interested in the Exploring the Nutrition and Health Benefits of Functional Foods title from the AEEFT series. As consumers seek a more informed role in their healthcare, this book would be a valuable resource for advanced students, nutritionists, researchers, medical professionals, and others who serve them.