{"title":"Development and Characterization of Fish-Based Superfoods","authors":"Daniel Ananey-Obiri, R. Tahergorabi","doi":"10.5772/INTECHOPEN.73588","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.73588","url":null,"abstract":"The importance of superfoods has been well recognized in connection with health pro- motion, disease risk reduction, and reduction in health care costs. Fish processing gen-erates large quantities of the by-products which are usually discarded. However, these by-products contain nutritious protein and ω-3 rich oils. Isoelectric solubilization/pre cipitation (ISP) is a relatively new method that can be used to recover fish protein isolate (FPI) from fish processing by-products or other low-value meat materials. FPI can be used as a main ingredient in the development of superfoods with functional ingredients such as ω-3 rich oils, dietary fiber, and salt substitute. These functional ingredients have demonstrated health benefits especially for cardiovascular disease. Therefore, this book chapter focuses on the development of superfoods from ISP-recovered FPI by incorporat ing such ingredients as ω-3 oil, dietary fiber, and salt substitute. and respectively; and the lowest ( P < 0.05) ratio was recorded for fortification with and fish oils, and respectively. UFAs/SFAs in the gels, as UFAs as SFAs.","PeriodicalId":201060,"journal":{"name":"Current Topics on Superfoods","volume":"521 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122226787","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Bioactive Compounds Contained in Mediterranean Diet and Their Effects on Neurodegenerative Diseases","authors":"J. Hernández, María Pilar Zafrilla Rentero","doi":"10.5772/INTECHOPEN.74084","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.74084","url":null,"abstract":"Neuroinflammatory processes in the brain are believed to play a crucial role in the develop - ment of neurodegenerative diseases, especially due to increased production of reactive oxy gen species. The brain is susceptible to oxidative stress more than other organs due to the low activity of antioxidant defense systems. In agreement with these observations, increased oxi dative stress plays an important role in the pathogenesis of neurodegenerative diseases such as Alzheimer disease, Parkinson disease, ischemic diseases and aging. The Mediterranean diet is inspired by the traditional dietary pattern of some countries of the Mediterranean basin. From ancient times, these populations were characterized by simple food habits as high intake of whole cereals (pasta, bread, rice), fruits and vegetables (up to 400 g day −1 in Greece), legumes and fish, olive oil as the common source of fats, poor intake of meat and dairy products and a moderate, regular wine drinking. In the present chapter, there are going to be presented some bioactive substances present in the Mediterranean diet related to the prevention of neurodegenerative diseases. These substances are able to exert important antioxidant activity (through mechanisms such as sequestration of free radicals, inhibition of the production of hydrogen peroxide, activation of endogenous defense mechanisms.","PeriodicalId":201060,"journal":{"name":"Current Topics on Superfoods","volume":"24 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127841211","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Health Potential for Beer Brewing Byproducts","authors":"T. Kao","doi":"10.5772/INTECHOPEN.76126","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.76126","url":null,"abstract":"The beer brewing process involves malting, milling, mashing, boiling, cooling, and fermentation. Approximately 20 kg of byproducts are produced for every 100 liters of beer brewed, of which brewer’s spent grains (SG), spent hops (SP), and surplus yeasts (SY) account for approximately 85, 5, and 10%, respectively. SG is rich in cellulose, protein, essential amino acids, phenolics and mineral; SP is rich in nitrogen free extract, fiber and protein; SY is rich in proteins and saccharides; where both SP and SY also are rich in prenylflavonoids and hop bitter acids. Although several nutrients or functional components have been found in such beer brewing byproducts, most of these byproducts are used as animal feed and fertilizers since insufficient research has been devoted to the physiological activities for human. To date, only activities of antiobesity and antiproliferation of cancer cells were possessed by SY. Hence, further research is required to clarify the health potential and novel application of these byproducts for environmental protection and other economic activities.","PeriodicalId":201060,"journal":{"name":"Current Topics on Superfoods","volume":"139 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124506508","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Assessment of Bioaccessibility: A Vital Aspect for Determining the Efficacy of Superfoods","authors":"V. Waisundara","doi":"10.5772/INTECHOPEN.73152","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.73152","url":null,"abstract":"Bioaccessibility is a vital aspect when qualifying food products to be superfoods. It could be defined as the amount of a food constituent which is present in the gut, as a consequence of its release from the solid food matrix. This chapter highlights the evaluation of the bioaccessibility of three studies using an in vitro model of digestion, involving potential superfoods which are as follows: (1) Five Sri Lankan endemic fruits (2) ten spices which are commonly used in culinary preparations in Sri Lanka as well as throughout the world, and (3) three Kombucha ‘tea fungus’ fermented beverages obtained through different microbial cultures. In all three studies, the antioxidant and starch hydrolase activities of the food products were evaluated, given the therapeutic importance of these characteristics. In the first study, it was observed that the antioxidant and activities had decreased, although the starch hydrolase inhibitory activities had been sustained. The remaining two studies demonstrated that both these functional properties had statistically significantly increased (P < 0.05), or sustained. Overall, the studies emphasise the need for evaluating the bioaccessibility of functional properties of potential superfoods before they can be properly advocated for consumption to the general public.","PeriodicalId":201060,"journal":{"name":"Current Topics on Superfoods","volume":"82 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122108511","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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