Subject Index
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Published:11 Apr 2025
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Special Collection: 2025 eBook Collection
Functional Foods of the Future, ed. V. K. Gupta, M. Sharma, S. Gaur, and R. C. Kuhad, Royal Society of Chemistry, 2025, vol. 44, pp. 335-348.
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4-coumaric acid, 123
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5-[(E)-2-(4-hydroxyphenyl)ethenyl]benzene-1,3-diol, 151
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5-lipoxygenase (5-LOX), 79
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16S rDNA gene sequencing, 270
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17 sustainable development goals (SDGs)
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brief description and relevance of, 3
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affordable and clean energy, 4
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clean water and sanitation, 4
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climate action, 5
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decent work and economic growth, 4
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gender equality, 4
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general health and wellbeing, 3
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industry, innovation and infrastructure, 4–5
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life below water, 5
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life on land, 5
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no poverty, 3
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partnerships for goals, 6
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peace, justice and strong institutions, 6
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quality of education, 4
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reduced inequalities, 5
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responsible consumption and production, 5
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sustainable cities and communities, 5
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zero hunger, 3
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α-carotene, 295, 300, 309
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α-glucosidase, 192
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α-linolenic acid (ALA), 63, 65, 76, 218
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α-lipoic acid, 215
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β-carotene, 295, 299, 300, 309, 322
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β-carotene-loaded solid lipid microparticles (BCSLM), 309
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β-cryptoxanthin, 295, 300, 309
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β-cyclodextrin, 309
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β-glucan, 186
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β-lactoglobulin, 8
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γ-aminobutyric acid (GABA), 47–49
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κ-carrageenan, 234
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active materials, 158
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active packaging, 22, 232
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acute inflammation, 298
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acute myocardial infarction (AMI), 301
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AD. See Alzheimer’s disease (AD)
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addiction, 244
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adenosine triphosphate (ATP), 65
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ADHD. See attention deficit hyperactivity disorder (ADHD)
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adipocyte determination, 99
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aged garlic extracts (AGE), 217
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Ahimsa, 279, 282
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Akkermansia muciniphila, 186
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alkaloids, 213
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Allium cepa, 185
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Allium sativum, 184
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almonds, 186
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Alzheimer’s disease (AD), 39, 64, 76–77, 128, 144, 215
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Amaranthus leaf extract, 233
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AMI. See acute myocardial infarction (AMI)
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amino acids, 168
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Amygdalus communis, 186
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amyloid beta peptide (Aβ), 129, 217
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ANCs. See anthocyanins (ANCs)
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Anguttara Nikaya, 282
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animal-based products, 7
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animal sources, 64–65
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anthocyanins (ANCs), 219, 236, 296–297, 299, 301, 302
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anti-atherosclerosis, 102
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anticancer, 153–155
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anticancer activity, 40–41
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anti-carcinogenesis, 101–102
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anti-carcinogenic activities, 301–303
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anticarcinogenic effects, 81
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anti-diabetes, 102–103
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anti-inflammatory activity, 298–300
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anti-inflammatory effects, 81, 300
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antimicrobial activity, 303–304
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anti-obesity, 98–101
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antioxidant activity, 39–40, 153, 300–301
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antioxidant effects, 166
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antioxidant properties, 165
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antioxidants, 154
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antisense constructs, 327
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apoptosis, 102
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ARA. See arachidonic acid (ARA)
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arabinose, 180
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arachidonic acid (ARA), 79, 80
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Arbutus unedo L., 173
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Ashbya gossypii, 33
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Aspergillus flavus, 303
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Aspergillus oryzae, 323
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astaxanthin, 322
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atherosclerosis, 102, 133, 135, 136
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ATP. See adenosine triphosphate (ATP)
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attention deficit hyperactivity disorder (ADHD), 77
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Avena sativa, 187
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Bacillus subtilis, 33, 323
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Bang energy, 245–246
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barley, 186
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BAT. See brown adipose tissue (BAT)
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beetroot (Beta vulgaris L.), 313
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benzoic acid, 166
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benzylisoquinoline alkaloids (BIAs), 213
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betacyanins, 312
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betalains, 297, 304
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betalamic acid, 297
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BFOE. See button forest onion Eleutherine bulbosa (BFOE)
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bhikkhu, 282
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BIAs. See benzylisoquinoline alkaloids (BIAs)
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Bifidobacterium adolescentis, 181
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Bifidobacterium animalis, 268
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Bifidobacterium bifidum, 35, 214
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Bifidobacterium breve, 195, 197
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Bifidobacterium longum, 273
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Bifidobacterium spp., 180
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bioaccessibility, 169
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bioactive ingredients, 19
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bioactive peptides, 46, 165
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bioavailability, 188
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bio-based composite materials, 228
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bio-colours, 295
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bioinformatics, 322
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biomolecules, 229
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biopolymers, 71
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biotin (vitamin B7), 32, 211
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bisdemethoxycurcumin, 117, 120, 122, 123
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black pepper (Piper nigrum), 119
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bone formation, 104–105
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Botrytis cinerea, 151
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branding, 248
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brown adipose tissue (BAT), 133
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Buddhism, 281–283
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buttermilk, 173
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button forest onion Eleutherine bulbosa (BFOE), 185
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Caco-2 cells, 41
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caffeine, 243, 246, 249, 250–251
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calcium uptake, 188
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cancer improvement, 74–75
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Candida boidinii, 44
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Candida famata, 44
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carbohydrates, 229–230
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carboxymethylcellulose (CMC), 233
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cardiac hypertrophy, 135, 137
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cardiac problems, 244
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cardiovascular diseases (CVDs), 40, 63, 72–73, 81, 188–189, 210, 305
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progression and curcumin effects, 134
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protective effects on, 129–135
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carotenes, 295
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carotenoids, 295–296, 299, 301, 322
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casein protein, 170
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catalase (CAT), 301
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cell cycle, 102
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cellulose, 229
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Celsius, 246
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cGMP. See cyclic guanosine monophosphate (cGMP)
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CHD. See coronary heart disease (CHD)
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cheese, 173
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chemokines, 261
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chicory root, 185
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chitosan, 229
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chlorophylls, 297–298
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cholesterol-lowering abilities, 40
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Christianity, 283–284
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Cichorium intybus, 185
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cinnamic acid, 166
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CLA. See conjugated linoleic acid (CLA)
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Clostridium perfringens, 186
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CMC. See carboxymethylcellulose (CMC)
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cobalamin (vitamin B12), 32, 34–35, 211, 244
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colorectal cancer, 268
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colour, 294
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conjugated linoleic acid (CLA), 48, 89
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isomers, 93–95
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level increases and food production, 97
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anti-atherosclerosis, 102
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anti-carcinogenesis, 101–102
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anti-diabetes, 102–103
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anti-obesity, 98–101
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bone formation, 104–105
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cell cycle and apoptosis, 102
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immunomodulation, 103–104
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occurrence in natural products, 90–93
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safety concerns and human scenario, 105–108
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types and forms of CLNA isomers, 95–97
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core material, 158
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coronary heart disease (CHD), 72
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Corynebacterium glutamicum, 211, 323, 324
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COVID-19 pandemic, 6
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C-reactive protein (CRP), 189, 296
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CRP. See C-reactive protein (CRP)
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C-type lectin receptors, 267
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culture, 278
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CUR. See curcumin (CUR)
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Curcuma aeruginosa, 120
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Curcuma amada, 120
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Curcuma aromatica, 119
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Curcuma longa, 117
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Curcuma xanthorriza (Zingiberaceae), 124
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curcumin (CUR), 117
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chemical structure and properties, 119
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chemical and physical properties of, 124
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pharmacokinetics, 124–125
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phenolic compounds with structural similarities to curcuminoids, 123–124
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food formulations with, 140
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in baked goods, 143
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in beverages, 142
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in condiments, 141–142
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in snacks, 142–143
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in spice blends, 140–141
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potential benefits of, 136
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species that contain curcumin, 119
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structure of, 117
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therapeutic properties of, 127
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therapeutic role of, 125, 139–140
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effects on cancer, 135–139
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in neurodegenerative disorders, 128–129
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protective effects on cardiovascular disease, 129–135
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curcuminoids, 117, 119, 123
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Curtisia dentata, 304
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Cutibacterium acnes, 77
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CVDs. See cardiovascular diseases (CVDs)
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cyanidin-3-glucoside (C3G), 302
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cyclic guanosine monophosphate (cGMP), 153
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cyclocurcumin, 122
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cyclooxygenase (COX), 299
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cyclooxygenase-2 (COX-2), 68, 79
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Cynara scolymus, 185
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cytokines, 261
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dairy products, 8
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physical, functional, and structural characteristics of, 166
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degree of polymerization (DP), 181
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dehydration, 244
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demethoxycurcumin, 117, 120, 122, 125
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demethylcurcumin, 122
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dental problems, 245
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DGLA. See dihomogammalinolenic acid (DGLA)
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d-glucitol, 44
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DHA. See docosahexaenoic acid (DHA)
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diacylglycerol, 69
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dietary fibers, 218
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dietary flavonoids, 303
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dietary supplements, 128
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diferuloylmethane (C21H20O6), 119
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digestion, 168
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dihomogammalinolenic acid (DGLA), 65
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dihydrolipoic acid (DHLA), 69
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d-mannitol, 43
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DNA methyltransferase (DNMT), 139
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docosahexaenoic acid (DHA), 63, 64, 76, 80, 81
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dopamine, 267
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d-sorbitol, 44
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edible films, 236
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edible packaging materials, 228
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applications of novel edible packaging materials in food industries, 231–233
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biomolecules in development of, 228
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using carbohydrates, 229–230
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using proteins and lipids, 230–231
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insights into smart and intelligent edible packaging materials, 234–236
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EEs. See ethyl esters (EEs)
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EFA. See essential fatty acids (EFA)
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eicosatetraenoic acid (ETA), 68
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ellagitannins (ETs), 167, 217
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empowering natural colon transit period, 189
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encapsulation, 158, 174
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endorsements, 248
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endothelial dysfunction, 134
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energy boosters, 241
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enteropathogenic bacteria, 41
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EPS. See exopolysaccharides (EPS)
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erythritol, 44
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Escherichia coli, 211, 212, 213, 304, 323
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essential fatty acids (EFA), 81
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ETA. See eicosatetraenoic acid (ETA)
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ethyl esters (EEs), 63, 70
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ETs. See ellagitannins (ETs)
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Eubacterium rectale, 186
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exopolysaccharides (EPS), 36, 212, 271
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anticancer activity, 40–41
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antioxidant activity, 39–40
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cholesterol-lowering abilities, 40
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immunomodulatory activity, 37–39
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regulation of gut microbiota, 41
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FAD. See flavin adenine dinucleotide (FAD)
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FAs. See fatty acids (FAs)
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fat-soluble vitamins, 324
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fatty acids (FAs), 63, 65
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fermentation, 32
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cobalamin, 34–35
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folate, 35–36
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other B-group vitamins, 36
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riboflavin, 33–34
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fermented functional foods
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bioactive ingredients for, 32
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γ-aminobutyric acid, 48–49
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bioactive peptides, 46
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conjugated linoleic acid, 48
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exopolysaccharides, 36–41
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fermentation, 32–36
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fibrinolytic enzymes, 49
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phenolic compounds, 47–48
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polyols, 41–44
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short-chain fatty acids, 44–45
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perspectives, 50
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ferulic acid, 125, 166
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fibrinolytic enzymes, 49
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fish oil supplements, 81
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fish sources, 64
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flavin adenine dinucleotide (FAD), 33
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flavin mononucleotide (FMN), 33
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flavonoids, 166, 219, 299
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flax seeds, 186
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FMN. See flavin mononucleotide (FMN)
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folate (vitamin B9), 32, 35–36, 211, 212, 244
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food, 277
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challenges and adaptations, 287–288
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contamination, 227
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cultural and religious dynamics, 288–289
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cultural and religious significance, 278–280
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future of functional foods, 289
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nanostructured ingredients, 17
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nourishing diversity, 289–290
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in religious and cultural festivals, 286–287
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religious dietary practices, 280
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Buddhism, 281–283
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Christianity, 283–284
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Hinduism, 280–281
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Islam, 284–285
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Judaism, 285–286
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supplements, 140
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foodborne pathogens, 232
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FOS. See fructooligosaccharides (FOS)
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fried food (pukka), 280
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fructans, 181, 183
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fructooligosaccharides (FOS), 180, 181, 182, 185, 265
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fruits, 8
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functional energy drinks, 241
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emerging trends in packaging, branding, and marketing of, 253–254
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formulation of, 242–245
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health and safety concerns, 250–251
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implications for beverage industry and public health policies, 254–255
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marketing strategies used by functional energy drink industries, 247
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advertising regulations and controversies surrounding energy drinks, 248–249
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impact of marketing and advertising on consumer behaviour, 249–250
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popular brands and products, 245–247
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safety regulations and guidelines for energy drink manufacturers, 251–253
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functional foods, 1, 17–18, 149, 206–209, 293
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anthocyanins in, 309–312
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betalains in, 312–313
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carotenoids in, 305–309
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chlorophylls in, 313–315
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classification of, 2
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current status of, 6
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global market size and growth trends of functional foods, 6–7
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popular functional food ingredients and products, 7–9
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food technology and impact on functional food development, 9
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future of, 289
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overview of SDGs, 2–6
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regulatory frameworks for, 9
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label claims and product boundaries, 10–11
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specific provisions, 10
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functional ingredients, 253
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fungal carotenoids, 322
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Furfurilactobacillus rossiae, 34, 35
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Fusobacterium nucleatum, 268
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GAE. See gallic acid equivalents (GAE)
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galactooligosaccharides (GOS), 180, 182–183, 185, 189
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galactose, 265
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galangal (Alpinia galanga), 119
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gallic acid equivalents (GAE), 311
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gallotannins, 167
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GALT. See gut-associated lymphoid tissue (GALT)
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garlic, 184–185
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gas sensors, 236
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gastrointestinal disorders, 210
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gastrointestinal tract (GIT), 19, 36, 169, 184, 194, 197, 260, 264
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GATA-binding factor 4 (GATA4), 135
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gelatin, 234
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gene cloning, 326–327
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generally recognized as safe (GRAS), 10, 37, 156, 261, 294
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genetic engineering, 211, 325–326
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genetic manipulation, 327
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ginger (Zingiber officinale), 119
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Ginkgo biloba, 242
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ginseng, 244
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GIT. See gastrointestinal tract (GIT)
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gliomas, 267
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glucagon-like peptide-1 (GLP-1), 190
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glucose (C6H12O6), 182, 243
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glucosinolates, 213
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glucuronolactone, 243
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gluten-treatment-resistant celiac disease, 207
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glycogen synthase kinase-3 (GSK), 217
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glycolysis, 190
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glycomacropeptides (GMP), 8
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good manufacturing practices (GMP), 251
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GOS. See galactooligosaccharides (GOS)
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Gram-negative bacteria, 230, 273
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Gram-positive bacteria, 230, 273
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GRAS. See generally recognized as safe (GRAS)
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guarana, 243
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gut-associated lymphoid tissue (GALT), 191
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gut bacteria, 169
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gut–brain axis, 267
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gut microbiome, 281
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gut microbiota, 41, 44, 186, 192, 263–265
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gut modifiers, 273
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gut modulators, 265–267
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HAT. See histone acetyltransferase (HAT)
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HCC. See hepatocellular carcinoma (HCC)
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HCM. See hypertrophic cardiomyopathy (HCM)
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HDLPC. See high-density lipoprotein cholesterol (HDLPC)
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Helicobacter pylori, 300
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hepatocellular carcinoma (HCC), 302
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hepatocyte nuclear factor (HNF)-4, 92
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herbal products, 8
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herpes simplex virus types 1 (HSV-1), 157
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herpes simplex virus types 2 (HSV-2), 157
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heterofermentative LAB (HeLAB), 42, 43
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heteropolysaccharides (HePS), 37
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hexahydrocurcumin (HHC), 125
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high-density lipoprotein cholesterol (HDLPC), 73, 102
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Hinduism, 280–281
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histone acetyltransferase (HAT), 135
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histone deacetylase (HDAC), 139
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homofermentative LAB (HoLAB), 43
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homopolysaccharides (HoPS), 37
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Hordeum vulgare, 186
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HPMC. See hydroxypropylmethylcellulose (HPMC)
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Huntington’s disease, 77, 128, 132
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hyaluronic acid (HA), 212
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hydrogen peroxide (H2O2), 153
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hydroxybenzoic acids, 166
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hydroxypropylmethylcellulose (HPMC), 231
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hypertension, 79
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hypertrophic cardiomyopathy (HCM), 135
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IAV. See Influenza A virus (IAV)
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IBD. See inflammatory bowel disease (IBD)
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immunobiosis, 273
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immunomodulation, 103–104
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immunomodulatory activity, 37–39
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indolylglucosinolate (IG), 213
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infectious diarrhea, 188
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inflammaging, 157
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inflammation, 156, 298
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inflammatory bowel disease (IBD), 39, 188, 263
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Influenza A virus (IAV), 140
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inositol (B8), 244, 246
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insomnia, 244
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interferon-gamma (IFN-γ), 38, 264
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interleukin 1 (IL-1), 76
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interleukin 2 (IL-2), 76
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interleukin 4 (IL-4), 38
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interleukin (IL)-8, 296
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interleukin 10 (IL-10), 38
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interleukin 12 (IL-12), 38
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intestinal microflora, 169
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inulin, 183, 265
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inverse metabolic pathway engineering, 327
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in vitro studies, 190, 302
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in vivo studies, 190, 302
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irritable bowel syndrome, 207
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Islam, 284–285
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isomaltooligosaccharides, 189
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Jerusalem artichoke, 185–186
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Judaism, 285–286
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karah prasad, 286
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kashrut, 285
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kosher, 285
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Krebs cycle, 33
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LA. See linolic acid (LA)
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lactic acid bacteria (LAB), 34, 35, 207, 211, 260, 273
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Lacticaseibacillus casei, 36
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Lacticaseibacillus paracasei, 261, 269
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Lacticaseibacillus rhamnosus, 36, 261
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Lactiplantibacillus plantarum, 33
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Lactobacillaceae, 260, 261
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Lactobacillus acidophilus, 214
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Lactobacillus bulgaricus, 263
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Lactobacillus casei, 9, 214
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Lactobacillus kefiranofaciens, 38
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Lactobacillus plantarum, 212, 267
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Lactobacillus spp., 180, 260
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as gut modulators, 265–267
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in immunobiosis, 273
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influence on gut microbiota growth, 271–273
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maintenance of gut ecosystem and disease prevention, 267–270
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microbes and gut microbiota, 263–265
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Lactococcus lactis, 33, 207, 212
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lactulose, 181–182
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l-carnitine, 243, 247
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LCM. See lignocellulosic materials (LCM)
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LDL. See low-density lipoprotein (LDL)
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Leuconostoc mesenteroides, 33
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leukotrienes (LTs), 63
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lignocellulosic materials (LCM), 182
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Limosilactobacillus fermentum, 33
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Limosilactobacillus reuteri AMBV339, 33
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linolic acid (LA), 91, 94
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linseed, 186
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lipid-based matrices, 229
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lipids, 230–231
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lipopolysaccharide (LPS), 194
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Lipovitan, 242
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lipoxygenase (LOX), 299
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Listeria monocytogenes, 227, 304
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Loigolactobacillus coryniformis, 34, 35
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low-density lipoprotein (LDL), 75
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LPS. See lipopolysaccharide (LPS)
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lutein, 322
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lycopene, 295, 322
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malondialdehyde (MDA), 301
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marine products, 8
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MDA. See malondialdehyde (MDA)
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Mediterranean diets, 219
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MEK/ERK signalling. See mitogen-activated protein kinase/extracellular signal-related kinase (MEK/ERK) signalling
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metabolic disorders, 250–251
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metabolic engineering, 322
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metabolomics, 322
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MI. See myocardial infarction (MI)
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MIAs. See monoterpene indole alkaloids (MIAs)
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microbes, 207, 263–265
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alkaloids, 213
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applications of microbial functional foods and nutraceuticals, 218–219
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functional foods and nutraceuticals, 207–209
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health-promoting properties of probiotic functional foods, 214–215
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mechanisms through which functional foods and nutraceuticals exert health advantages, 215–217
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microbial production of polysaccharides, 212
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as potential source for production of nutraceutical ingredients, 209–210
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probiotic-based functional foods, 213–214
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as producers of amino acids, 210–211
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as source of vitamins, 211–212
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microbial carotenoids, 324–325
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advanced biotechnological techniques for production of, 325
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gene cloning, 326–327
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genetic manipulation, 327
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insertion and deletion, 326
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inverse metabolic pathway engineering, 327
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mutagenesis and genetic engineering, 325–326
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RNA interference and antisense constructs, 327
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in sustainable economy, 327
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impact on bio-based economy, 331
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impact on environment, 327–329
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impact on food sustainability, 329–330
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microbial pigments, 322
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microbial vitamins, 322, 323
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advanced biotechnological techniques for production of, 325
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gene cloning, 326–327
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genetic manipulation, 327
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insertion and deletion, 326
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inverse metabolic pathway engineering, 327
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mutagenesis and genetic engineering, 325–326
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RNA interference and antisense constructs, 327
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fat-soluble vitamins, 324
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in sustainable economy, 327
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impact on bio-based economy, 331
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impact on environment, 327–329
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impact on food sustainability, 329–330
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water-soluble vitamins, 323–324
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Middle East Respiratory Syndrome coronavirus (MERS-CoV), 157
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milk proteins, 165, 167
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Millennium Development Goals (MDGs), 3
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minerals, 208
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mitogen-activated protein kinase, 99
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mitogen-activated protein kinase/extracellular signal-related kinase (MEK/ERK) signalling, 92–93
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monoacylglycerol, 69
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monodemethoxycurcumin, 120
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monoterpene indole alkaloids (MIAs), 213
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monounsaturated fatty acids (MUFA), 98, 186
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Monster Energy, 245
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MUFA. See monounsaturated fatty acids (MUFA)
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mutagenesis, 325–326
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myeloperoxidase (MPO), 301
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myocardial infarction (MI), 135, 136
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nanocarriers, 9
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nanocomposites, 23
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nanotechnology, 17
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applications of, 17
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functional foods, 17–18
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for functional foods development, 18
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approaches for formulation of nanoparticles, 19
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bioavailability and controlled release of nano-encapsulated bioactive ingredients, 19
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functional food packaging, 22–23
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functional food quality and safety, 21–22
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nano-delivery systems for functional foods, 19–21
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toxicological and regulatory concerns, 23–24
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nattokinase, 49
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natural CLA, 90
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natural pigments, 294
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anthocyanins, 296–297
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betalains, 297
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carotenoids, 295–296
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chlorophylls, 297–298
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in food applications, 305–315
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therapeutic activities of, 298
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anti-carcinogenic activities, 301–303
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anti-inflammatory activity, 298–300
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antimicrobial activity, 303–304
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antioxidant activities, 300–301
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NDC. See non-digestible carbohydrates (NDC)
-
NDs. See neurodegenerative diseases (NDs)
-
neurodegenerative diseases (NDs), 8, 128
-
neuro-nutraceuticals, 219
-
NGOs. See non-governmental organizations (NGOs)
-
niacin (vitamin B3), 32, 211, 244, 246
-
NMBA. See N-nitrosomethylbenzylamine (NMBA)
-
N-nitrosomethylbenzylamine (NMBA), 300, 303
-
non-communicable-diseases, 295
-
non-covalent interactions, 170
-
non-digestible carbohydrates (NDC), 45
-
non-governmental organizations (NGOs), 252
-
non-renewable resources, 321
-
nourishing diversity, 289–290
-
novel delivery systems, 253
-
nuclear acetylation, 135
-
nuclear factor erythroid 2-related factor 2 (Nrf2), 296
-
nutraceutical foods, 293
-
nutraceuticals, 1, 91, 128, 150, 207–209
-
nutrients, 19, 218
-
OA. See oleic acid (OA)
-
oats, 187
-
obesity, 188, 244
-
octadecatrienoic n-5 conjugated fatty acids, 97
-
oleic acid (OA), 68
-
oligofructose, 265
-
omega-3 fatty acids, 218
-
absorption of, 68–69
-
adverse effects of omega-3 PUFA supplementation, 80–81
-
application as functional food ingredients, 71–72
-
bioavailability, 69
-
measuring methods for, 71
-
-
health benefit of, 72
-
Alzheimer’s disease, 76–77
-
cancer improvement, 74–75
-
cardiovascular diseases, 72–73
-
fighting against acne, 77–79
-
hypertension, 79
-
maintaining cholesterol, 75–76
-
reducing inflammation, 79–80
-
-
metabolism, 65–68
-
sources of, 64
-
animal sources, 64–65
-
fish sources, 64
-
vegetarian sources, 65
-
-
-
onion, 185
-
oxidative stress, 134, 300
-
packaging, 248
-
pantothenic acid (vitamin B5), 32, 211
-
Parkinson’s disease, 128, 144
-
PCs. See phenolic compounds (PCs)
-
pectin oligosaccharides (POS), 181
-
Pediococcus pentosaceus, 263
-
PEM. See protein energy malnutrition (PEM)
-
peptides, 20
-
Peptostreptococcus anaerobius, 268
-
peroxisome proliferator-activated receptors (PPARs), 91, 139, 296
-
peroxisome proliferator responsive element (PPRE), 91
-
personalization, 254
-
PGs. See prostaglandins (PGs)
-
pharmacokinetics, 124–125
-
phenolic acids, 166
-
phenolic compounds (PCs), 47–48, 166, 173
-
pH indicator, 234
-
phosphoinositide 3-kinase (PI3K), 267
-
phospholipids (PLs), 65, 68
-
phytochemicals, 18, 20
-
Pichia kudriavzevii, 36
-
pigments, 294, 298
-
plant-based foods, 166
-
plant-based ingredients, 253
-
plastics, 228
-
polydextrose (PDX), 182
-
Polygonum cuspidatum, 152
-
polyols, 41–44
-
polyphenol–protein complexes (PPCs), 168
-
polyphenols (PPs), 20, 165, 166, 218–219
-
application of, 169
-
buttermilk, 173
-
cheese, 173
-
yogurt, 170–173
-
-
in GI tract, 168–169
-
health applications, 173
-
interactions of polyphenols with milk proteins, 167
-
covalent linkage between polyphenols and milk proteins, 167–168
-
non-covalent linkage between polyphenols and milk proteins, 168
-
-
-
polysaccharides, 229
-
polyunsaturated fatty acids (PUFAs), 63, 91, 154, 186, 218
-
polyvinylpolypyrrolidone, 152
-
Porphyromonadaceae, 186
-
POS. See pectin oligosaccharides (POS)
-
PPARs. See peroxisome proliferator-activated receptors (PPARs)
-
PPs. See polyphenols (PPs)
-
prebiotics, 9, 181, 218, 265
-
for development of synbiotic preparation, 194
-
health benefits of synbiotics, 195–197
-
procedure for evaluating effectiveness of probiotic and prebiotic components, 195
-
-
in food products, 187
-
mechanism of action of, 190–191
-
molecular informatics of prebiotic substances with human genes, 192–194
-
natural plant-based sources of, 183
-
almonds, 186
-
barley, 186
-
chicory root, 185
-
flax seeds, 186
-
garlic, 184–185
-
Jerusalem artichoke, 185–186
-
oats, 187
-
onion, 185
-
-
therapeutic approaches to, 187
-
bioavailability and calcium uptake, 188
-
cardiovascular disease, 188–189
-
empowering natural colon transit period, 189
-
enhancement of mineral absorption, 189
-
favorable modulation of lipid levels, 189–190
-
infectious diarrhea, 188
-
influence on glucose and insulin levels, 190
-
obesity, satiety, and weight loss, 188
-
production of short-chain fatty acids, 189
-
reduction in colon cancer risk, 190
-
-
types of, 181
-
fructans, 181
-
fructooligosaccharides, 182
-
galactooligosaccharides, 182–183
-
inulin, 183
-
lactulose, 181–182
-
oligosaccharides derived from glucose and starch, 181
-
pectin oligosaccharides, 181
-
polydextrose, 182
-
xylooligosaccharides, 182
-
-
-
Prevotella copri, 266
-
probiotic bacteria, 41
-
probiotic-based functional foods, 213–214
-
probiotics, 9, 218, 261, 265, 270
-
probiotic supplementation, 266
-
pro-interleukin-1β (pro-IL-1β), 79
-
propionibacteria, 35
-
Propionibacterium acnes, 77
-
Propionibacterium freudenreichii, 33, 35
-
propionyl-l-carnitine (PLC), 243
-
prostacyclin (PGI), 63
-
prostaglandin E2 (PGE2), 296, 299
-
prostaglandins (PGs), 63, 101
-
protein-based materials, 229
-
protein energy malnutrition (PEM), 207
-
proteins, 167, 168, 230–231
-
Proteobacteria, 186
-
Prunus amygdalus, 186
-
PUFAs. See polyunsaturated fatty acids (PUFAs)
-
pyridoxine (vitamin B6), 32, 211, 244
-
qualified presumption of safety (QPS), 33
-
quorum sensing, 273
-
Quran, 284
-
RAA. See renin-angiotensin-aldosterone system (RAA)
-
rajas, 280, 281
-
reactive nitrogen species (RNS), 153, 300
-
reactive oxygen species (ROS), 23, 39, 96, 134, 153, 174, 242, 299, 300, 327
-
red beetroot (Beta vulgaris L.), 313
-
Red Bull, 245
-
renin-angiotensin-aldosterone system (RAA), 46
-
resistant starch (RS), 181
-
resveratrol, 150
-
and anticancer, 153–155
-
effects on inflammation and diabetes, 156–160
-
physicochemical properties of, 155–156
-
-
retinoic acid receptor (RXR), 91
-
rheumatoid arthritis, 104, 266, 267
-
riboflavin (vitamin B2), 32, 33–34, 211, 212, 244, 247
-
RNA interference, 327
-
RNS. See reactive nitrogen species (RNS)
-
Rockstar, 245
-
ROS. See reactive oxygen species (ROS)
-
RS. See resistant starch (RS)
-
Ruminococcus bromii, 181
-
RXR. See retinoic acid receptor (RXR)
-
Saccharomyces cerevisiae, 152, 213
-
Salmonella colorless, 304
-
Salmonella typhimurium, 323
-
satiety, 188
-
sattva, 280
-
saturated fatty acids (SFA), 64
-
SCFAs. See short-chain fatty acids (SCFAs)
-
Sclerotium rolfsii, 212
-
SDA. See stearidonic acid (SDA)
-
SDGs. See sustainable development goals (SDGs)
-
serotonin, 267
-
SFA. See saturated fatty acids (SFA)
-
short-chain fatty acids (SCFAs), 43, 44–45, 168, 187–188, 189, 192, 271
-
silicate layer, 23
-
single nucleotide polymorphisms, 106
-
sirtuin-activating compounds (STACs), 152
-
social media, 248
-
SOD. See superoxide dismutase (SOD)
-
soy proteins, 230
-
spice blends, 140–141
-
spiritual pollution, 280
-
Spirulina maxima, 206
-
spoiling microorganisms, 232
-
sponsorship, 248
-
spray drying technology, 158
-
SREBP. See sterol-regulatory element binding protein (SREBP)
-
STACs. See sirtuin-activating compounds (STACs)
-
Staphylococcus aureus, 227, 304
-
Staphylococcus epidermidis, 304
-
starch, 229
-
stearidonic acid (SDA), 63
-
stearoyl-CoA desaturase (SCD), 11
-
sterol-regulatory element binding protein (SREBP), 92
-
Streptococcus thermophilus, 35
-
Streptomyces albulus, 212
-
sugars, 243
-
sugar substitutes, 42
-
superoxide dismutase (SOD), 135, 301
-
sustainable development goals (SDGs), 2
-
sustainable packaging, 254
-
synbiotics, 194, 195
-
synergistic effect, 119
-
synthetic pigments, 294
-
T2DM. See type 2 diabetes mellitus (T2DM)
-
tamas, 280
-
tannins, 166, 167
-
targeted advertising, 248
-
taurine, 244
-
tayyib, 285
-
terpenoids, 324
-
tetrahydrocurcumin (THC), 125
-
tetrahydroxycurcumin, 122
-
THC. See tetrahydrocurcumin (THC)
-
Theravada Buddhism, 282
-
thiamin (vitamin B1), 32, 211
-
thromboxane (TX), 63
-
TOS. See transgalactooligosaccharides (TOS)
-
total volatile basic nitrogen (TVBN), 236
-
trans-11-vaccenic acid (t-VA), 11
-
transcription factor (TF), 74
-
transgalactooligosaccharides (TOS), 183
-
trans isomer, 151
-
trans-resveratrol, 151, 155, 157
-
triglycerides (TAG), 65
-
tryptophan, 213
-
tumour necrosis factor (TNF), 76, 99
-
tumour necrosis factor-α (TNF-α), 296, 299
-
turmeric extract, 135
-
TVBN. See total volatile basic nitrogen (TVBN)
-
type 1 diabetes, 102, 157
-
type 2 diabetes, 90, 103, 157, 250, 295
-
type 2 diabetes mellitus (T2DM), 99, 139
-
ulcerative colitis, 207
-
uridine monophosphate (UMP), 212
-
van der Waals forces, 167
-
vascular smooth muscle cell (VSMC), 135
-
vegetables, 8
-
vegetarian sources, 65
-
Veratrum grandiflorum, 151
-
viniferins, 152
-
vitamins, 22, 32, 208
-
VSMC. See vascular smooth muscle cell (VSMC)
-
WAT. See white adipose tissue (WAT)
-
water-holding capacity (WHC), 230
-
water-soluble vitamins, 323–324
-
weaned piglets, 268
-
Weibull model, 158
-
weight loss, 188
-
Weisella cibaria, 33
-
WHC. See water-holding capacity (WHC)
-
wheat (Triticum monococcum), 313
-
whey proteins, 230
-
white adipose tissue (WAT), 133
-
xanthophylls, 295
-
xylooligosaccharides (XOS), 180, 182, 230
-
xylose, 265
-
yeasts, 44
-
yogurt, 170–173
-
zeaxanthin, 295, 309, 322
-
zero hunger, 3
-
zerumbone, 22
-
Zingiberaceae, 117
-
Zingiber officinale, 123
-
zoochemicals, 18
-
Zucker diabetic fatty rats, 103