Brain Foods

Nutrition to Optimize Cognitive Performance
1. Auflage 2026
ISBN: 978-1-032-68715-5
Verlag: CRC Press

Buch, Englisch, 302 Seiten, Format (B × H): 161 mm x 240 mm, Gewicht: 619 g

The brain, as the central organ of the body, plays a vital role in controlling bodily functions, enabling thought and fostering emotions. To perform efficiently, it requires proper nourishment in the form of essential nutrients. Brain-boosting foods, rich in active ingredients such as zinc, monounsaturated fatty acids, choline, and DHA, have been shown to significantly enhance cognitive performance and memory power. Brain Foods: Nutrition to Optimize Cognitive Performance explores the science of extracting bioactive constituents from natural sources to develop innovative cognitive performance-enhancing foods. It provides insights into the packaging materials required for brain-boosting products and serves as a comprehensive guide for food technologists seeking to create novel memory-enhancing foods from indigenous resources.

The book addresses critical safety and regulatory aspects, offering a global perspective on organizations and initiatives dedicated to advancing brain health through nutrition. A must-have resource for researchers, food technologists, and professionals in the field, it bridges the gap between science and application in the development of brain-boosting foods.

Zielgruppe

Academic and Professional Reference

Autoren/Hrsg.

Selvamuthukumaran, M.

Fachgebiete

• Interdisziplinäres Wissenschaften Wissenschaften: Allgemeines

Inhaltsverzeichnis

1.Introduction to Brain Boosting Foods

Preethi Ramachandran, Sabbu Sangeeta, Sweta Rai, Jyoti Yadav, Akashdeep Shukla, and Ayushi Tiwari

2. Active ingredients for developing brain boosting foods

Anil Kumar Jena and M. Selvamuthukumaran

3. Cognitive Performance of Brain Boosting Foods

Priyadarshini Patel and Komal Parmar

4. Brain-Boosting Foods from Plants

Mine Aslan and Sultan Arslan-Tontul

5. Brain Boosting Foods from Animal Sources

Sabbu Sangeeta, Sneha Pandey, Preethi Ramachandran, and Sweta Rai

6. Traditional Brain Boosting Foods That Are Existing In Global Markets

Ece Kilic, Rumeysa Bayrak, Aysenur Betul Bilgin, and Pervin Basaran

7. Safety and Regulatory Aspects of Brain Boosting Foods

Abdulaal Farhan, Ahmed Darweesh Jabbar, Luma khairy Hassan, Fereed Saadoun, and Khalida Abdulrahman Shakir

8. The Market Scenario of Brain-Boosting Foods

M. Selvamuthukumaran and Anil Kumar Jena

9. Packaging Aspects of Brain Boosting Foods

Berkay Berk and Sevcan Ünlütürk

10. Organoleptic assessment of brain boosting foods

Anil Kumar Jena and M. Selvamuthukumaran

11. Quality Assurance of Brain-Boosting Foods

M. Selvamuthukumaran and Anil Kumar Jena

12. Global Organization’s Contributions Towards Developing Brain Boosting Foods

Anil S. Nandane

Über Autor(innen)

Dr. M. Selvamuthukumaran is currently working as an Associate Professor at Krishna Institute of Science & Technology, Krishna Vishwa Vidyapeeth, Karad, Maharashtra, India. He was a Visiting Professor at Haramaya University, School of Food Science & Postharvest Technology, Institute of Technology, Dire Dawa, Ethiopia, and also at Hamelmalo Agricultural College, Eritrea. He received his PhD in food science from the Defence Food Research Laboratory affiliated with the University of Mysore, India. His core area of research is processing underutilized fruits for developing antioxidant-rich functional food products. He has received several awards and citations for his research and has transferred several technologies to Indian firms as an outcome of his research work. He has published several international papers and book chapters in the area of antioxidants and functional foods. He has also guided several national and international postgraduate students in the area of food science and technology.