Academic Press Functional Foods and their Implications for Health Promotion

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. The book includes case studies, applications, literature reviews and coverage of recent developments. Intended for nutritionists, dieticians, food technologists, as well as students and researchers working in nutrition, dietetics, and food science, this book is sure to be a welcomed resource. Review Addresses functional foods, how they work, and how food components promote health From the Back Cover Functional Foods and Their Implications for Health Promotion presents functional foods, from raw ingredients to the final product, and provides a detailed explanation of how these foods work and their impact on health. This 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. The book includes case studies, applications, literature reviews, and coverage of recent developments. Intended for nutritionists, dieticians, food technologists, as well as students and researchers working in nutrition, dietetics, and food science, this book is sure to be a welcomed resource. About the Author Ioannis Zabetakis has studied and worked in Greece, United Kingdom and Ireland. Originally a chemist, he fell in love with food science (sensory and functional properties of food). After an academic career at the Universities of Leeds and Athens spanning 15 years, where he developed a strong interest in lipids and cardiovascular diseases, Ioannis joined the Department of Biological Sciences at the University of Limerick (UL) in Ireland. In UL, the ongoing focus of his work is on the cardioprotective properties of food lipids with a particular emphasis on dairy and marine foods. With >75 papers and two patents, his quest is toward a healthier diet and lifestyle that will render us less dependent on medicines. http://scieng.ul.ie/departments/life-sciences/people/dr-ioannis-zabetakis Twitter Handle: @yanzabet Ronan Lordan carried out his undergraduate studies at the University of Limerick, graduating with a first-class honors Bachelor of Science degree in Biological Sciences and Education in 2015. Ronan taught Leaving Certificate Biology and Chemistry in Irish second-level schools before returning to the University of Limerick in 2016 to begin his PhD scholarship to study the role of dietary polar lipids in inflammation and cardiovascular disease. Ronan has lectured on various topics including lipids chemistry, genetics, and health. Ronan has published several peer-reviewed papers. His research interests include: (a) elucidating the structures of bioactive polar lipids in various foods; (b) developing novel functional foods and nutraceuticals against cardiovascular disease; and (c) discerning the mechanisms of platelet-activating factor-induced systemic inflammation. Ronan is the process of completing his PhD. Twitter Handle: @el_ronan Alexandros Tsoupras has studied (BSc, MSc, PhD) and worked as a chemist and biochemist since 2002 in several academic and research institutions in Greece, the United States, and Ireland (i.e., the University of Athens, the Technological Educational Institute of Athens, the Directorate of the Environment of the Region of Attica, Albany Medical College, the University of Limerick, etc.). He has participated in research regarding the implication of inflammation on several chronic disorders, such as CVD, cancer, renal diso