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Protein Digestion-Derived Peptides: Chemistry, Bioactivity, and
Health Effects presents the latest international advances in
fundamental and applied research on the impact of gastrointestinal
digestion on the release of bioactive peptides from food sources.
This book covers the fundamentals and applications of
gastrointestinal digestion and absorption models as well as the
impact of food matrices, their components and protein
characteristics, and peptide bioaccessibility and bioavailability
released during digestion. Developed for nutrition researchers,
food scientists, and pharmaceutical scientists, this book is sure
to be a welcomed for those who wish to understand the impact of
peptides on chronic disease.
Current Advances for Development of Functional Foods Modulating
Inflammation and Oxidative Stress presents the nutritional and
technological aspects related to the development of functional
foods with anti-inflammatory and antioxidant effects. Specifically,
analytical approaches for the characterization of anti-inflammatory
and antioxidant properties of healthy foods and functional
constituents, as well as technological strategies for the
extraction of compounds and fractions from raw materials to produce
anti-inflammatory and antioxidant ingredients are addressed. In
addition, the molecular mechanisms by which foods and their
components can modulate inflammation and their oxidative stress
effects on disease prevention are explored. Finally, clinical
research addressing nutritional needs in pathological subjects with
inflammatory diseases are considered.
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