Functional Food Factors

Chapter 1. Future Perspectives in Functional Food Science.- Chapter 2. Green Tea and Black Soybean as the Functional Food Materials on My Research.- Chapter 3. Nonspecific Molecular Interactions of Tea Polylphenols with Phospholipid Surfaces Trigger Biologicgal Functions Brought by Black Teas.- Chapter 4. The Significance of Antioxidant Biomarkers in Functional Food Factor Research.- Chapter 5. What We Learned from Studies on the Metabolism of Sesamin and Vitamin D.- Chapter 6. Four Decades of Research with Flavonoids.- Chapter 7. Lipid Peroxidation: From Oxidative Rancidity to Ferroptosis.- Chapter 8. The Path from Physician to Nutrition Researcher.- Chapter 9. Polyphenol Intake and Its Role in the Prevention of Cardiovascular Disease.- Chapter 10. Dietary Polyphenols and Public Health: A Review of Epidemiological Evidence and Future Directions.- Chapter 11. Proteomics to Elucidate the Beneficial Effects of Functional Food Factors on Human Health.- Chapter 12. Metabolic Profiling Analysis for Understanding the Functionality of Food Factors.- Chapter 13. Recent Advances in Imaging Mass Spectrometry.- Chapter 14. Precise Analysis for Discovering Unique Molecular Species of Polyphenols, Particularly g-Oryzanol, Using Mass Spectrometry.- Chapter 15. Machine Learning-Based Prediction of Multiple Food Functionalities Using Protein Expression Profiles.- Chapter 16. Manuka Honey Phytochemicals.- Chapter 17. Cacao Polyphenols.- Chapter 18. Apple Polyphenols.- Chapter 19. Food Functionality of Carotenoids: Focusing on Biodistribution and Metabolic Conversion.- Chapter 20. Health Benefits of the Edible Brown Seaweed Carotenoid, Fucoxanthin.- Chapter 21. Terpenoids and Health: Functional Roles and Dietary Potential.- Chapter 22. Dietary Isothiocyanates and Their Health-Promoting Potential.- Chapter 23. Sulfur-Containing Compounds from Garlic Regulate Biological Processes via Thiol Oxidation of Target Proteins.- Chapter 24. Taurine: A Food-Derived Compound Alleviates Diet-Induced Lipid Metabolism Disorder.- Chapter 25. Vitamin B6 and Inflammation.- Chapter 26. Vitamin E Deficiency and Anxiety-Like Behavior.- Chapter 27. Vitamin A.- Chapter 28. Vitamin D.- Chapter 29. PQQ (Pyrroloquinoline quinone).- Chapter 30. Nutrition and Physiology of Zinc.- Chapter 31. Novel Health-Promoting Fatty Acids Produced from Dietary Fatty Acids by Intestinal Bacteria.- Chapter 32. Collagen peptide.- Chapter 33. Dietary Fiber as a Functional Food Component.- Chapter 34. Bioavailability and Metabolism of Quercetin and Its Derivatives.- Chapter 35. Intestinal Glucose Transporters and Their Regulation by Phytochemicals.- Chapter 36. Flavonoids in Breast Milk.- Chapter 37. Extracellular Vesicles as Novel Mediators of the Bioactivities of Phytochemicals.- Chapter 38. Enzyme-Assisted Synthesis and Potential Role of Polyphenol Metabolites.- Chapter 39. Advances in and Significance of Cancer Prevention by Functional Food Factors.- Chapter 40. Inflammation and Nutrients/Non-Nutrients Deficiency.- Chapter 41. Preventive Strategies for Inflammatory Bowel Disease.- Chapter 42. Metabolic Syndrome 1: Postprandial Hyperlipidemia as a Risk Factor for Developing Cardiovascular Disease.- Chapter 43. Metabolic Syndrome Various Food Ingredients and Biological Metabolites Contribute to Obesity Prevention.- Chapter 44. The Combination of Food Factors and Exercise Induces Beige Adipocyte Formation: Possible Amplification of Preventive Effects Against Obesity.- Chapter 45. Metabolic Syndrome, Cardiovascular and Thrombotic Diseases, and Food Functions: Functionality of Garlic Derived Sulfur Compound against Metabolic Syndrome.- Chapter 46. Dietary and Nutritional Strategies for the Prevention and Management of Metabolic Dysfunction-Associated Steatotic Liver Disease.- Chapter 47. Arterial Disease and Nutritional Research.- Chapter 48. Cholesterol Efflux and Reverse Cholesterol Transport.- Chapter 49. Allergy.- Chapter 50. Functional Food Factors in the Prevention of Neurodegenerative Diseases: Mechanisms and Therapeutic Potential.- Chapter 51. Preventing Muscle Atrophy by polyphenols.- Chapter 52. Osteoporosis: Prevention with Phytochemicals.- Chapter 53. Uremic Toxins and Their Inhibitors.- Chapter 54. Brain-Gut Interactions; Sensory Nutrition and Polyphenols.- Chapter 55. The Microbiota-Gut-Brain Axis: From Early Life to Aging and Mental Health.- Chapter 56. Effects of Dietary Components on Endogenous Rhythms Regulated by the Biological Clock.- Chapter 57. Chrononutrition: Regulation of circadian clock and biological function by dietary factors.- Chapter 58. Effective Timing for Polyphenol Intake.- Chapter 59. MicroRNAs and Extracellular Vesicles.- Chapter 60. Role of microRNAs in the Crosstalk between the Gut Microbiota and the Intestinal Immune System.- Chapter 61. Health Promoting Effect of Plant Exosomes and micorRNAs.- Chapter 62. Functional Interactions between Polyphenols and Gut Microbiota.- Chapter 63. Biological Functions of Food-Derived Compounds through the Regulation of Membrane Receptors.- Chapter 64. Autophagy Research in Food Functional Science.- Chapter 65. Senolytic and Senomorphic Compounds Derived from Food.- Chapter 66. Diverse Involvements of Hormesis in the Bioactivities of Phytochemicals.- Chapter 67. Potential Adverse Effects of Phytochemicals.- Chapter 68. Dietary Polyphenols as Cytochrome P450 Inhibitors: Mechanisms, Structure-Activity Relationships, and Pharmacological Implications.

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• Tecnologia dos alimentos e bebidas
• Microbiologia (não médica)
• Química
• Dietética e Nutrição

Functional foods;Food function;Disease prevention;Lifestyle-related disease;Phytochemicals;Brain-gut interaction;Gut microbiota;Chrononutrition;Molecular mechanisms;Clinical trials