The Experts below are selected from a list of 122253 Experts worldwide ranked by ideXlab platform
Catherine Stanton - One of the best experts on this subject based on the ideXlab platform.
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Marine bioactives as Functional Food ingredients: Potential to reduce the incidence of chronic diseases
Marine Drugs, 2011Co-Authors: Sinéad Lordan, R. Paul Ross, Catherine StantonAbstract:The marine environment represents a relatively untapped source of Functional ingredients that can be applied to various aspects of Food processing, storage, and fortification. Moreover, numerous marine-based compounds have been identified as having diverse biological activities, with some reported to interfere with the pathogenesis of diseases. Bioactive peptides isolated from fish protein hydrolysates as well as algal fucans, galactans and alginates have been shown to possess anticoagulant, anticancer and hypocholesterolemic activities. Additionally, fish oils and marine bacteria are excellent sources of omega-3 fatty acids, while crustaceans and seaweeds contain powerful antioxidants such as carotenoids and phenolic compounds. On the basis of their bioactive properties, this review focuses on the potential use of marine-derived compounds as Functional Food ingredients for health maintenance and the prevention of chronic diseases.
Sinéad Lordan - One of the best experts on this subject based on the ideXlab platform.
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Marine bioactives as Functional Food ingredients: Potential to reduce the incidence of chronic diseases
Marine Drugs, 2011Co-Authors: Sinéad Lordan, R. Paul Ross, Catherine StantonAbstract:The marine environment represents a relatively untapped source of Functional ingredients that can be applied to various aspects of Food processing, storage, and fortification. Moreover, numerous marine-based compounds have been identified as having diverse biological activities, with some reported to interfere with the pathogenesis of diseases. Bioactive peptides isolated from fish protein hydrolysates as well as algal fucans, galactans and alginates have been shown to possess anticoagulant, anticancer and hypocholesterolemic activities. Additionally, fish oils and marine bacteria are excellent sources of omega-3 fatty acids, while crustaceans and seaweeds contain powerful antioxidants such as carotenoids and phenolic compounds. On the basis of their bioactive properties, this review focuses on the potential use of marine-derived compounds as Functional Food ingredients for health maintenance and the prevention of chronic diseases.
D. Val-laillet - One of the best experts on this subject based on the ideXlab platform.
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Neuromodulatory and possible anxiolytic-like effects of a spice Functional Food ingredient in a pig model of psychosocial chronic stress
Journal of Functional Foods, 2020Co-Authors: S. Menneson, S. Ménicot, C.-h. Malbert, P. Meurice, Y. Serrand, V. Noirot, P. Etienne, N. Coquery, D. Val-lailletAbstract:Psychological chronic stress is associated with the development of mood disorders, and spices have shown protective properties in this context. This research investigated the effects of a supplementation with a Functional Food ingredient containing spice extracts in a pig model of psychosocial chronic stress. Its impact on behavior, neurophysiology, immune system and gastrointestinal tract were evaluated. Almost no significant results were found at the gut and immune levels. An increased expression of 5-HT1AR and BDNF in the hippocampus and prefrontal cortex, respectively, and blood perfusion changes in several brain regions including the olfactory bulb, hippocampus, dorsolateral prefrontal cortex and dorsal anterior cingulate cortex were observed. Also, slight anxiolytic-like effects were observed in the Open-field and Novelty-Suppressed Feeding tests. These modulations of brain regions associated with the regulation of emotions and cognition as well as the potential effects on anxiety might come from the repeated stimulation of the olfactory system.
Andrea Lugasi - One of the best experts on this subject based on the ideXlab platform.
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Functional Food product development marketing and consumer acceptance a review
Appetite, 2008Co-Authors: Istvan Siro, Emese Kapolna, Beata Kapolna, Andrea LugasiAbstract:Abstract It was mainly the advances in understanding the relationship between nutrition and health that resulted in the development of the concept of Functional Foods, which means a practical and new approach to achieve optimal health status by promoting the state of well-being and possibly reducing the risk of disease. Functional Foods are found virtually in all Food categories, however products are not homogeneously scattered over all segments of the growing market. The development and commerce of these products is rather complex, expensive and risky, as special requirements should be answered. Besides potential technological obstacles, legislative aspects, as well as consumer demands need to be taken into consideration when developing Functional Food. In particular, consumer acceptance has been recognized as a key factor to successfully negotiate market opportunities. This paper offers a brief overview of the current Functional Food market situation in USA, Japan and some European countries completed with some comments on Functional Food future potential. It explores the main challenges of such product development focusing on the different factors determining the acceptance of Functional Food. Furthermore it discusses some prominent types of these Food products currently on the market.
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Functional Food product development marketing and consumer acceptance a review
Appetite, 2008Co-Authors: Istvan Siro, Emese Kapolna, Beata Kapolna, Andrea LugasiAbstract:It was mainly the advances in understanding the relationship between nutrition and health that resulted in the development of the concept of Functional Foods, which means a practical and new approach to achieve optimal health status by promoting the state of well-being and possibly reducing the risk of disease. Functional Foods are found virtually in all Food categories, however products are not homogeneously scattered over all segments of the growing market. The development and commerce of these products is rather complex, expensive and risky, as special requirements should be answered. Besides potential technological obstacles, legislative aspects, as well as consumer demands need to be taken into consideration when developing Functional Food. In particular, consumer acceptance has been recognized as a key factor to successfully negotiate market opportunities. This paper offers a brief overview of the current Functional Food market situation in USA, Japan and some European countries completed with some comments on Functional Food future potential. It explores the main challenges of such product development focusing on the different factors determining the acceptance of Functional Food. Furthermore it discusses some prominent types of these Food products currently on the market.
R. Paul Ross - One of the best experts on this subject based on the ideXlab platform.
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Marine bioactives as Functional Food ingredients: Potential to reduce the incidence of chronic diseases
Marine Drugs, 2011Co-Authors: Sinéad Lordan, R. Paul Ross, Catherine StantonAbstract:The marine environment represents a relatively untapped source of Functional ingredients that can be applied to various aspects of Food processing, storage, and fortification. Moreover, numerous marine-based compounds have been identified as having diverse biological activities, with some reported to interfere with the pathogenesis of diseases. Bioactive peptides isolated from fish protein hydrolysates as well as algal fucans, galactans and alginates have been shown to possess anticoagulant, anticancer and hypocholesterolemic activities. Additionally, fish oils and marine bacteria are excellent sources of omega-3 fatty acids, while crustaceans and seaweeds contain powerful antioxidants such as carotenoids and phenolic compounds. On the basis of their bioactive properties, this review focuses on the potential use of marine-derived compounds as Functional Food ingredients for health maintenance and the prevention of chronic diseases.
