Marine Nutraceuticals and Functional Foods Nutraceutical Science and Technology 1st Edition by Colin James Barrow, Fereidoon Shahidi ISBN 978-1574444872 1574444875
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Product details:
ISBN 10: 1574444875
ISBN 13: 978-1574444872
Author: Colin James Barrow, Fereidoon Shahidi
Two of the most popular nutraceutical products on the market, omega-3 oil and glucosamine, were originally derived from waste products. Discarded oil from the manufacture of fishmeal became wildly popular as omega-3, a polyunsaturated fat, and the fully hydrolyzed chitosan from shrimp and crab shell, glucosamine, found wide use in joint health. Hundreds of tons of marine by-products are available annually and previous commercial success, together with an overall consumer interest in novel healthy food ingredients, are driving both research and commercialization in the area of marine nutraceuticals. Edited by pioneers in the field, Marine Nutraceuticals and Functional Foods details information on a variety of commercially available and newly developing value-added products. Beginning with an overview of current marine nutraceuticals, the book discusses the origin of omega-3 oils, their beneficial effects on brain health, and their stabilization and delivery into functional foods. It covers the derivation and use of chitin, chitosan, and partially hydrolyzed chitosan as fat- and cholesterol absorbing agents and provides a detailed review of the health benefits and methods for the production of glucosamine. Providing an overview of the ACE-inhibitory and blood pressure reducing properties of marine proteins, it considers the functional constituents of marine algae and seaweed, including its carotenoids, and examines the cancer preventing potential of shark cartilage. The book also analyzes the use of marine microorganisms as a renewable resource and marine sources of calcium. The final chapter describes the discovery and development of a novel immunoenhancing polysaccharide complex derived from the microalgae, Chlorella. An unparalleled single-source reference to the discovery, development, and use of value-added products from marine sources, Marine Nutraceuticals and Functional Foods provides the foundation for continuing the dramatic growth in this exciting field.
Table of contents:
Chapter 1 – Marine Fisheries By-Products as Potential Nutraceuticals: An Overview
Se-Kwon Kim, Eresha Mendis, and Fereidoon Shahidi
Chapter 2 – Omega-3 Oils: Sources, Applications, and Health Effects
Fereidoon Witness
Chapter 3 – Omega-3s and Their Impact on Brain Health
Genevieve Young and Julie Conquer
Chapter 4 – Omega-3 Fatty Acids in the Treatment of Neurodegenerative Diseases through Anti-Inflammation and Neuroprotection: A Review of Studies in Animal Models
Cai Song
Chapter 5 – Microencapsulation of Marine Lipids as a Vehicle for Functional Food Delivery
Yulai Jin, Chi Perrie, Wei Zhang, Corrine Van Diepen, Jonathan Curtis, and Colin J. Barrow
Chapter 6 – Chitin and Chitosan
Rosalee S. Rasmussen and Michael T. Morrissey
Chapter 7 – Production of Bioactive Chitosan Oligosaccharides and Their Potential Use as Nutraceuticals
Se-Kwon Kim, Niranjan Rajapakse, and Fereidoon Shahidi
Chapter 8 – Glucosamine Production and Health Benefits
Jaroslav A. Kralovec and Colin J. Barrow
Chapter 9 – Functional and Bioactive Peptides from Hydrolyzed Aquatic Food Proteins
Hordur G. Kristinsson
Chapter 10 – Marine-Derived Protein Hydrolysates, Their Biological Activities and Potential as Functional Food Ingredients: ACE-Inhibitory Peptides Derived from Bonito
Hiroyuki Fujita and Masaaki Yoshikawa
Chapter 11 – Marine Algal Constituents
Yvonne V. Yuan
Chapter 12 – Beneficial Health Effects of Seaweed Carotenoid, Fucoxanthin
Kazuo Miyashita and Masashi Hosokawa
Chapter 13 – The Production and Health Benefits of Astaxanthin
Miguel Olaizola
Chapter 14 – Marine Algae and Polysaccharides with Therapeutic Applications
J. Helen Fitton, Mohammad R. Irhimeh, and Jane Teas
Chapter 15 – Nutraceuticals and Functional Foods from Marine Microbes: An Introduction to a Diverse Group of Natural Products Isolated from Marine Macroalgae, Microalgae, Bacteria, Fungi, and Cyanobacteria
Adam M. Burja and Helia Radianingtyas
Chapter 16 – Shark Cartilage: Potential for Therapeutic Application for Cancer – Review Article
Kenji Sato, Tsukasa Kitahashi, Chieko Itho, and Masahiro Tsutsumi
Chapter 17 – Calcium from Fish Bone and Other Marine Resources
Won-Kyo Jung, Fereidoon Shahidi, and Se-Kwon Kim
Chapter 18 – Immunoenhancing Preparations of Marine Origin
Jaroslav A. Kralovec and Colin J. Barrow
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Tags: Colin James Barrow, Fereidoon Shahidi, Marine Nutraceuticals, Functional Foods, Science and Technology