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  • 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

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