Bioavailability of Nutraceuticals and Bioactive Compounds

1. Auflage 2025
ISBN: 978-1-032-32027-4
Verlag: Taylor & Francis Ltd

Buch, Englisch, 312 Seiten, Format (B × H): 178 mm x 254 mm, Gewicht: 453 g

Reihe: Functional Foods and Nutraceuticals

Nutraceuticals and bioactive compounds are gaining increased attention from scientists, industry professionals, and consumers for their significant biological functions and health benefits beyond basic nutrition. Oral bioavailability is a key determinant of their physiological effects, making it essential to optimize their benefits and translate scientific discoveries into practical applications.

This comprehensive book provides an in-depth exploration of the bioavailability of nutraceuticals and bioactive compounds. It covers the fundamental principles, assessment methods, influencing factors, and strategies to enhance bioavailability. The book places particular emphasis on the individual forms of nutraceuticals and bioactive compounds. By bridging the gap between fundamental science and practical applications, it highlights cutting-edge research and emerging technologies in nutraceuticals and functional foods. What sets this book apart is its targeted focus on oral bioavailability, integrating perspectives from food science, biochemistry, and pharmacokinetics. It offers actionable insights and strategies to support the development of more effective nutraceuticals and dietary supplements.

Zielgruppe

Academic, Adult education, General, Professional Practice & Development, and Professional Reference

Autoren/Hrsg.

Udenigwe, Chibuike

Sun, Xiaohong

Fachgebiete

• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Ernährungsmedizin, Diätetik
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Chapter 1: Fundamental basis of absorption, distribution, metabolism, and excretion (ADME) of dietary compounds

Chapter 2: Methods for assessment of bioavailability of nutraceuticals

Chapter 3: Nutraceuticals’ bioavailability: Impact of endogenous and exogenous factors

Chapter 4: Dual interactions between the gut microbiome and nutraceuticals

Chapter 5: The journey of phenolic compounds: From digestion to functionalization

Chapter 6: Bioavailability of resveratrol

Chapter 7: Metabolism and health benefits of quercetin: Recent advances in improving the bioavailability and bioactivity

Chapter 8: Recent advances in the bioaccessibility and bioavailability of bioactive peptides

Chapter 9: Bioavailability of carotenoids

Chapter 10: Bioavailability of bioactive lipids

Chapter 11: Bioavailability of phytosterols

Chapter 12: Enhancing nutraceutical bioavailability using excipient emulsion

Über Autor(innen)

Chibuike Udenigwe is a Professor and University Research Chair in Food Properties and Nutrient Bioavailability at the School of Nutrition Sciences, University of Ottawa, Canada. He completed his Ph.D. in Food and Nutritional Sciences at the University of Manitoba, and the Natural Sciences and Engineering Research Council of Canada Postdoctoral Fellowship at the University of Guelph. His current research takes the chemical sciences approach in exploring food and health, emerging technologies for value-added processing, alternative proteins, and plant-based foods. Professor Udenigwe has published 180 peer-reviewed journal articles and book chapters, and is the Editor of "Food Proteins and Peptides: Emerging Biofunctions, Food and Biomaterial Applications" (RSC, 2021). He was a Carnegie African Diaspora Fellow and serves as Editor for Food Hydrocolloids for Health journal. He is a recipient of Young Scientist Awards from the American Chemical Society–Division of Agricultural and Food Chemistry, American Oil Chemists’ Society, and International Union of Food Science and Technology. Professor Udenigwe is the Vice President of the International Academy of Food Science and Technology–Early Career Scientists Section, and a member of the Global Young Academy.

Xiaohong Sun is currently working as a postdoctoral research fellow at the School of Nutrition Sciences, University of Ottawa, and as Associate Professor at the College of Food and Biological Engineering, Qiqihar University, China. She obtained her Ph.D. in Food Science and Technology from the University of Alberta in 2017. She was awarded the NSERC (Natural Sciences and Engineering Research Council of Canada) postdoctoral fellowship and Nutrition and Mental Health postdoctoral fellowship in 2019 and 2021, respectively. Her main research interests include food-derived bioactive compounds, emerging processing technologies, food matrix interaction and value addition to agro-food byproducts. Dr. Sun has published 26 peer-reviewed papers in high-impact journals in Food research field, three book chapters, and one book in Chinese as an Associate Editor.