Subject Index

4-coumaric acid, 123

5-[(E)-2-(4-hydroxyphenyl)ethenyl]benzene-1,3-diol, 151

5-lipoxygenase (5-LOX), 79

16S rDNA gene sequencing, 270

17 sustainable development goals (SDGs)

• brief description and relevance of, 3

  • affordable and clean energy, 4

  • clean water and sanitation, 4

  • climate action, 5

  • decent work and economic growth, 4

  • gender equality, 4

  • general health and wellbeing, 3

  • industry, innovation and infrastructure, 4–5

  • life below water, 5

  • life on land, 5

  • no poverty, 3

  • partnerships for goals, 6

  • peace, justice and strong institutions, 6

  • quality of education, 4

  • reduced inequalities, 5

  • responsible consumption and production, 5

  • sustainable cities and communities, 5

  • zero hunger, 3

α-carotene, 295, 300, 309

α-glucosidase, 192

α-linolenic acid (ALA), 63, 65, 76, 218

α-lipoic acid, 215

β-carotene, 295, 299, 300, 309, 322

β-carotene-loaded solid lipid microparticles (BCSLM), 309

β-cryptoxanthin, 295, 300, 309

β-cyclodextrin, 309

β-glucan, 186

β-lactoglobulin, 8

γ-aminobutyric acid (GABA), 47–49

κ-carrageenan, 234

active materials, 158

active packaging, 22, 232

acute inflammation, 298

acute myocardial infarction (AMI), 301

AD. See Alzheimer’s disease (AD)

addiction, 244

adenosine triphosphate (ATP), 65

ADHD. See attention deficit hyperactivity disorder (ADHD)

adipocyte determination, 99

aged garlic extracts (AGE), 217

Ahimsa, 279, 282

Akkermansia muciniphila, 186

alkaloids, 213

Allium cepa, 185

Allium sativum, 184

almonds, 186

Alzheimer’s disease (AD), 39, 64, 76–77, 128, 144, 215

Amaranthus leaf extract, 233

AMI. See acute myocardial infarction (AMI)

amino acids, 168

Amygdalus communis, 186

amyloid beta peptide (Aβ), 129, 217

ANCs. See anthocyanins (ANCs)

Anguttara Nikaya, 282

animal-based products, 7

animal sources, 64–65

anthocyanins (ANCs), 219, 236, 296–297, 299, 301, 302

anti-atherosclerosis, 102

anticancer, 153–155

anticancer activity, 40–41

anti-carcinogenesis, 101–102

anti-carcinogenic activities, 301–303

anticarcinogenic effects, 81

anti-diabetes, 102–103

anti-inflammatory activity, 298–300

anti-inflammatory effects, 81, 300

antimicrobial activity, 303–304

anti-obesity, 98–101

antioxidant activity, 39–40, 153, 300–301

antioxidant effects, 166

antioxidant properties, 165

antioxidants, 154

antisense constructs, 327

apoptosis, 102

ARA. See arachidonic acid (ARA)

arabinose, 180

arachidonic acid (ARA), 79, 80

Arbutus unedo L., 173

Ashbya gossypii, 33

Aspergillus flavus, 303

Aspergillus oryzae, 323

astaxanthin, 322

atherosclerosis, 102, 133, 135, 136

ATP. See adenosine triphosphate (ATP)

attention deficit hyperactivity disorder (ADHD), 77

Avena sativa, 187

Bacillus subtilis, 33, 323

Bang energy, 245–246

barley, 186

BAT. See brown adipose tissue (BAT)

beetroot (Beta vulgaris L.), 313

benzoic acid, 166

benzylisoquinoline alkaloids (BIAs), 213

betacyanins, 312

betalains, 297, 304

betalamic acid, 297

BFOE. See button forest onion Eleutherine bulbosa (BFOE)

bhikkhu, 282

BIAs. See benzylisoquinoline alkaloids (BIAs)

Bifidobacterium adolescentis, 181

Bifidobacterium animalis, 268

Bifidobacterium bifidum, 35, 214

Bifidobacterium breve, 195, 197

Bifidobacterium longum, 273

Bifidobacterium spp., 180

bioaccessibility, 169

bioactive ingredients, 19

bioactive peptides, 46, 165

bioavailability, 188

bio-based composite materials, 228

bio-colours, 295

bioinformatics, 322

biomolecules, 229

biopolymers, 71

biotin (vitamin B₇), 32, 211

bisdemethoxycurcumin, 117, 120, 122, 123

black pepper (Piper nigrum), 119

bone formation, 104–105

Botrytis cinerea, 151

branding, 248

brown adipose tissue (BAT), 133

Buddhism, 281–283

buttermilk, 173

button forest onion Eleutherine bulbosa (BFOE), 185

Caco-2 cells, 41

caffeine, 243, 246, 249, 250–251

calcium uptake, 188

cancer improvement, 74–75

Candida boidinii, 44

Candida famata, 44

carbohydrates, 229–230

carboxymethylcellulose (CMC), 233

cardiac hypertrophy, 135, 137

cardiac problems, 244

cardiovascular diseases (CVDs), 40, 63, 72–73, 81, 188–189, 210, 305

• progression and curcumin effects, 134

• protective effects on, 129–135

carotenes, 295

carotenoids, 295–296, 299, 301, 322

casein protein, 170

catalase (CAT), 301

cell cycle, 102

cellulose, 229

Celsius, 246

cGMP. See cyclic guanosine monophosphate (cGMP)

CHD. See coronary heart disease (CHD)

cheese, 173

chemokines, 261

chicory root, 185

chitosan, 229

chlorophylls, 297–298

cholesterol-lowering abilities, 40

Christianity, 283–284

Cichorium intybus, 185

cinnamic acid, 166

CLA. See conjugated linoleic acid (CLA)

Clostridium perfringens, 186

CMC. See carboxymethylcellulose (CMC)

cobalamin (vitamin B₁₂), 32, 34–35, 211, 244

colorectal cancer, 268

colour, 294

conjugated linoleic acid (CLA), 48, 89

• isomers, 93–95

• level increases and food production, 97

  • anti-atherosclerosis, 102

  • anti-carcinogenesis, 101–102

  • anti-diabetes, 102–103

  • anti-obesity, 98–101

  • bone formation, 104–105

  • cell cycle and apoptosis, 102

  • immunomodulation, 103–104

• occurrence in natural products, 90–93

• safety concerns and human scenario, 105–108

• types and forms of CLNA isomers, 95–97

core material, 158

coronary heart disease (CHD), 72

Corynebacterium glutamicum, 211, 323, 324

COVID-19 pandemic, 6

C-reactive protein (CRP), 189, 296

CRP. See C-reactive protein (CRP)

C-type lectin receptors, 267

culture, 278

CUR. See curcumin (CUR)

Curcuma aeruginosa, 120

Curcuma amada, 120

Curcuma aromatica, 119

Curcuma longa, 117

Curcuma xanthorriza (Zingiberaceae), 124

curcumin (CUR), 117

• chemical structure and properties, 119

  • chemical and physical properties of, 124

  • pharmacokinetics, 124–125

  • phenolic compounds with structural similarities to curcuminoids, 123–124

• food formulations with, 140

  • in baked goods, 143

  • in beverages, 142

  • in condiments, 141–142

  • in snacks, 142–143

  • in spice blends, 140–141

• potential benefits of, 136

• species that contain curcumin, 119

• structure of, 117

• therapeutic properties of, 127

• therapeutic role of, 125, 139–140

  • effects on cancer, 135–139

  • in neurodegenerative disorders, 128–129

  • protective effects on cardiovascular disease, 129–135

curcuminoids, 117, 119, 123

Curtisia dentata, 304

Cutibacterium acnes, 77

CVDs. See cardiovascular diseases (CVDs)

cyanidin-3-glucoside (C3G), 302

cyclic guanosine monophosphate (cGMP), 153

cyclocurcumin, 122

cyclooxygenase (COX), 299

cyclooxygenase-2 (COX-2), 68, 79

Cynara scolymus, 185

cytokines, 261

dairy products, 8

• physical, functional, and structural characteristics of, 166

degree of polymerization (DP), 181

dehydration, 244

demethoxycurcumin, 117, 120, 122, 125

demethylcurcumin, 122

dental problems, 245

DGLA. See dihomogammalinolenic acid (DGLA)

d-glucitol, 44

DHA. See docosahexaenoic acid (DHA)

diacylglycerol, 69

dietary fibers, 218

dietary flavonoids, 303

dietary supplements, 128

diferuloylmethane (C₂₁H₂₀O₆), 119

digestion, 168

dihomogammalinolenic acid (DGLA), 65

dihydrolipoic acid (DHLA), 69

d-mannitol, 43

DNA methyltransferase (DNMT), 139

docosahexaenoic acid (DHA), 63, 64, 76, 80, 81

dopamine, 267

d-sorbitol, 44

edible films, 236

edible packaging materials, 228

• applications of novel edible packaging materials in food industries, 231–233

• biomolecules in development of, 228

  • using carbohydrates, 229–230

  • using proteins and lipids, 230–231

• insights into smart and intelligent edible packaging materials, 234–236

EEs. See ethyl esters (EEs)

EFA. See essential fatty acids (EFA)

eicosatetraenoic acid (ETA), 68

ellagitannins (ETs), 167, 217

empowering natural colon transit period, 189

encapsulation, 158, 174

endorsements, 248

endothelial dysfunction, 134

energy boosters, 241

enteropathogenic bacteria, 41

EPS. See exopolysaccharides (EPS)

erythritol, 44

Escherichia coli, 211, 212, 213, 304, 323

essential fatty acids (EFA), 81

ETA. See eicosatetraenoic acid (ETA)

ethyl esters (EEs), 63, 70

ETs. See ellagitannins (ETs)

Eubacterium rectale, 186

exopolysaccharides (EPS), 36, 212, 271

• anticancer activity, 40–41

• antioxidant activity, 39–40

• cholesterol-lowering abilities, 40

• immunomodulatory activity, 37–39

• regulation of gut microbiota, 41

FAD. See flavin adenine dinucleotide (FAD)

FAs. See fatty acids (FAs)

fat-soluble vitamins, 324

fatty acids (FAs), 63, 65

fermentation, 32

• cobalamin, 34–35

• folate, 35–36

• other B-group vitamins, 36

• riboflavin, 33–34

fermented functional foods

• bioactive ingredients for, 32

  • γ-aminobutyric acid, 48–49

  • bioactive peptides, 46

  • conjugated linoleic acid, 48

  • exopolysaccharides, 36–41

  • fermentation, 32–36

  • fibrinolytic enzymes, 49

  • phenolic compounds, 47–48

  • polyols, 41–44

  • short-chain fatty acids, 44–45

• perspectives, 50

ferulic acid, 125, 166

fibrinolytic enzymes, 49

fish oil supplements, 81

fish sources, 64

flavin adenine dinucleotide (FAD), 33

flavin mononucleotide (FMN), 33

flavonoids, 166, 219, 299

flax seeds, 186

FMN. See flavin mononucleotide (FMN)

folate (vitamin B₉), 32, 35–36, 211, 212, 244

food, 277

• challenges and adaptations, 287–288

• contamination, 227

• cultural and religious dynamics, 288–289

• cultural and religious significance, 278–280

• future of functional foods, 289

• nanostructured ingredients, 17

• nourishing diversity, 289–290

• in religious and cultural festivals, 286–287

• religious dietary practices, 280

  • Buddhism, 281–283

  • Christianity, 283–284

  • Hinduism, 280–281

  • Islam, 284–285

  • Judaism, 285–286

• supplements, 140

foodborne pathogens, 232

FOS. See fructooligosaccharides (FOS)

fried food (pukka), 280

fructans, 181, 183

fructooligosaccharides (FOS), 180, 181, 182, 185, 265

fruits, 8

functional energy drinks, 241

• emerging trends in packaging, branding, and marketing of, 253–254

• formulation of, 242–245

• health and safety concerns, 250–251

• implications for beverage industry and public health policies, 254–255

• marketing strategies used by functional energy drink industries, 247

  • advertising regulations and controversies surrounding energy drinks, 248–249

  • impact of marketing and advertising on consumer behaviour, 249–250

• popular brands and products, 245–247

• safety regulations and guidelines for energy drink manufacturers, 251–253

functional foods, 1, 17–18, 149, 206–209, 293

• anthocyanins in, 309–312

• betalains in, 312–313

• carotenoids in, 305–309

• chlorophylls in, 313–315

• classification of, 2

• current status of, 6

  • global market size and growth trends of functional foods, 6–7

  • popular functional food ingredients and products, 7–9

• food technology and impact on functional food development, 9

• future of, 289

• overview of SDGs, 2–6

• regulatory frameworks for, 9

  • label claims and product boundaries, 10–11

  • specific provisions, 10

functional ingredients, 253

fungal carotenoids, 322

Furfurilactobacillus rossiae, 34, 35

Fusobacterium nucleatum, 268

GAE. See gallic acid equivalents (GAE)

galactooligosaccharides (GOS), 180, 182–183, 185, 189

galactose, 265

galangal (Alpinia galanga), 119

gallic acid equivalents (GAE), 311

gallotannins, 167

GALT. See gut-associated lymphoid tissue (GALT)

garlic, 184–185

gas sensors, 236

gastrointestinal disorders, 210

gastrointestinal tract (GIT), 19, 36, 169, 184, 194, 197, 260, 264

GATA-binding factor 4 (GATA4), 135

gelatin, 234

gene cloning, 326–327

generally recognized as safe (GRAS), 10, 37, 156, 261, 294

genetic engineering, 211, 325–326

genetic manipulation, 327

ginger (Zingiber officinale), 119

Ginkgo biloba, 242

ginseng, 244

GIT. See gastrointestinal tract (GIT)

gliomas, 267

glucagon-like peptide-1 (GLP-1), 190

glucose (C₆H₁₂O₆), 182, 243

glucosinolates, 213

glucuronolactone, 243

gluten-treatment-resistant celiac disease, 207

glycogen synthase kinase-3 (GSK), 217

glycolysis, 190

glycomacropeptides (GMP), 8

good manufacturing practices (GMP), 251

GOS. See galactooligosaccharides (GOS)

Gram-negative bacteria, 230, 273

Gram-positive bacteria, 230, 273

GRAS. See generally recognized as safe (GRAS)

guarana, 243

gut-associated lymphoid tissue (GALT), 191

gut bacteria, 169

gut–brain axis, 267

gut microbiome, 281

gut microbiota, 41, 44, 186, 192, 263–265

gut modifiers, 273

gut modulators, 265–267

HAT. See histone acetyltransferase (HAT)

HCC. See hepatocellular carcinoma (HCC)

HCM. See hypertrophic cardiomyopathy (HCM)

HDLPC. See high-density lipoprotein cholesterol (HDLPC)

Helicobacter pylori, 300

hepatocellular carcinoma (HCC), 302

hepatocyte nuclear factor (HNF)-4, 92

herbal products, 8

herpes simplex virus types 1 (HSV-1), 157

herpes simplex virus types 2 (HSV-2), 157

heterofermentative LAB (HeLAB), 42, 43

heteropolysaccharides (HePS), 37

hexahydrocurcumin (HHC), 125

high-density lipoprotein cholesterol (HDLPC), 73, 102

Hinduism, 280–281

histone acetyltransferase (HAT), 135

histone deacetylase (HDAC), 139

homofermentative LAB (HoLAB), 43

homopolysaccharides (HoPS), 37

Hordeum vulgare, 186

HPMC. See hydroxypropylmethylcellulose (HPMC)

Huntington’s disease, 77, 128, 132

hyaluronic acid (HA), 212

hydrogen peroxide (H₂O₂), 153

hydroxybenzoic acids, 166

hydroxypropylmethylcellulose (HPMC), 231

hypertension, 79

hypertrophic cardiomyopathy (HCM), 135

IAV. See Influenza A virus (IAV)

IBD. See inflammatory bowel disease (IBD)

immunobiosis, 273

immunomodulation, 103–104

immunomodulatory activity, 37–39

indolylglucosinolate (IG), 213

infectious diarrhea, 188

inflammaging, 157

inflammation, 156, 298

inflammatory bowel disease (IBD), 39, 188, 263

Influenza A virus (IAV), 140

inositol (B8), 244, 246

insomnia, 244

interferon-gamma (IFN-γ), 38, 264

interleukin 1 (IL-1), 76

interleukin 2 (IL-2), 76

interleukin 4 (IL-4), 38

interleukin (IL)-8, 296

interleukin 10 (IL-10), 38

interleukin 12 (IL-12), 38

intestinal microflora, 169

inulin, 183, 265

inverse metabolic pathway engineering, 327

in vitro studies, 190, 302

in vivo studies, 190, 302

irritable bowel syndrome, 207

Islam, 284–285

isomaltooligosaccharides, 189

Jerusalem artichoke, 185–186

Judaism, 285–286

karah prasad, 286

kashrut, 285

kosher, 285

Krebs cycle, 33

LA. See linolic acid (LA)

lactic acid bacteria (LAB), 34, 35, 207, 211, 260, 273

Lacticaseibacillus casei, 36

Lacticaseibacillus paracasei, 261, 269

Lacticaseibacillus rhamnosus, 36, 261

Lactiplantibacillus plantarum, 33

Lactobacillaceae, 260, 261

Lactobacillus acidophilus, 214

Lactobacillus bulgaricus, 263

Lactobacillus casei, 9, 214

Lactobacillus kefiranofaciens, 38

Lactobacillus plantarum, 212, 267

Lactobacillus spp., 180, 260

• as gut modulators, 265–267

• in immunobiosis, 273

• influence on gut microbiota growth, 271–273

• maintenance of gut ecosystem and disease prevention, 267–270

• microbes and gut microbiota, 263–265

Lactococcus lactis, 33, 207, 212

lactulose, 181–182

l-carnitine, 243, 247

LCM. See lignocellulosic materials (LCM)

LDL. See low-density lipoprotein (LDL)

Leuconostoc mesenteroides, 33

leukotrienes (LTs), 63

lignocellulosic materials (LCM), 182

Limosilactobacillus fermentum, 33

Limosilactobacillus reuteri AMBV339, 33

linolic acid (LA), 91, 94

linseed, 186

lipid-based matrices, 229

lipids, 230–231

lipopolysaccharide (LPS), 194

Lipovitan, 242

lipoxygenase (LOX), 299

Listeria monocytogenes, 227, 304

Loigolactobacillus coryniformis, 34, 35

low-density lipoprotein (LDL), 75

LPS. See lipopolysaccharide (LPS)

lutein, 322

lycopene, 295, 322

malondialdehyde (MDA), 301

marine products, 8

MDA. See malondialdehyde (MDA)

Mediterranean diets, 219

MEK/ERK signalling. See mitogen-activated protein kinase/extracellular signal-related kinase (MEK/ERK) signalling

metabolic disorders, 250–251

metabolic engineering, 322

metabolomics, 322

MI. See myocardial infarction (MI)

MIAs. See monoterpene indole alkaloids (MIAs)

microbes, 207, 263–265

• alkaloids, 213

• applications of microbial functional foods and nutraceuticals, 218–219

• functional foods and nutraceuticals, 207–209

• health-promoting properties of probiotic functional foods, 214–215

• mechanisms through which functional foods and nutraceuticals exert health advantages, 215–217

• microbial production of polysaccharides, 212

• as potential source for production of nutraceutical ingredients, 209–210

• probiotic-based functional foods, 213–214

• as producers of amino acids, 210–211

• as source of vitamins, 211–212

microbial carotenoids, 324–325

• advanced biotechnological techniques for production of, 325

  • gene cloning, 326–327

  • genetic manipulation, 327

  • insertion and deletion, 326

  • inverse metabolic pathway engineering, 327

  • mutagenesis and genetic engineering, 325–326

  • RNA interference and antisense constructs, 327

• in sustainable economy, 327

  • impact on bio-based economy, 331

  • impact on environment, 327–329

  • impact on food sustainability, 329–330

microbial pigments, 322

microbial vitamins, 322, 323

• advanced biotechnological techniques for production of, 325

  • gene cloning, 326–327

  • genetic manipulation, 327

  • insertion and deletion, 326

  • inverse metabolic pathway engineering, 327

  • mutagenesis and genetic engineering, 325–326

  • RNA interference and antisense constructs, 327

• fat-soluble vitamins, 324

• in sustainable economy, 327

  • impact on bio-based economy, 331

  • impact on environment, 327–329

  • impact on food sustainability, 329–330

• water-soluble vitamins, 323–324

Middle East Respiratory Syndrome coronavirus (MERS-CoV), 157

milk proteins, 165, 167

Millennium Development Goals (MDGs), 3

minerals, 208

mitogen-activated protein kinase, 99

mitogen-activated protein kinase/extracellular signal-related kinase (MEK/ERK) signalling, 92–93

monoacylglycerol, 69

monodemethoxycurcumin, 120

monoterpene indole alkaloids (MIAs), 213

monounsaturated fatty acids (MUFA), 98, 186

Monster Energy, 245

MUFA. See monounsaturated fatty acids (MUFA)

mutagenesis, 325–326

myeloperoxidase (MPO), 301

myocardial infarction (MI), 135, 136

nanocarriers, 9

nanocomposites, 23

nanotechnology, 17

• applications of, 17

• functional foods, 17–18

• for functional foods development, 18

  • approaches for formulation of nanoparticles, 19

  • bioavailability and controlled release of nano-encapsulated bioactive ingredients, 19

  • functional food packaging, 22–23

  • functional food quality and safety, 21–22

  • nano-delivery systems for functional foods, 19–21

  • toxicological and regulatory concerns, 23–24

nattokinase, 49

natural CLA, 90

natural pigments, 294

• anthocyanins, 296–297

• betalains, 297

• carotenoids, 295–296

• chlorophylls, 297–298

• in food applications, 305–315

• therapeutic activities of, 298

  • anti-carcinogenic activities, 301–303

  • anti-inflammatory activity, 298–300

  • antimicrobial activity, 303–304

  • antioxidant activities, 300–301

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