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An Overview of Different Food Bioactive Ingredients

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Handbook of Food Bioactive Ingredients

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Abstract

The concept of bioactive compounds (bioactives) and their relationship with human diet is not a new idea; however, the desire to exploit their potential leads to an understanding of the scientific basis of their mode of action. A bioactive compound is a chemical molecule that exerts a beneficial effect on some functions of the human body, e.g., improving health, and well-being, and reducing the risk of diseases. Over the last decades, there has been a resurgence of interest in ingredients obtained from natural sources, especially due to the public awareness of safe and healthy food products. Bioactives may be extracted from plant or animal sources, as well as from different environments such as the marine environment or microorganisms. Once isolated, these compounds can be used for nutritional, pharmaceutical, or cosmetic purposes by being added to other products. Throughout this chapter, the bioactives that can be used as ingredients for the manufacture of functional foods will be described. Thus, compounds such as phenolic compounds, carotenoids, bioactive peptides, fatty acids, essential oils, and vitamins, as well as living organisms will be discussed. In the next chapters, a more detailed description of various aspects related to these bioactives will be provided. In addition to their nutritional value, it is recognized that food can be health-promoting, so scientists and health and nutrition professionals are focused on translating scientific evidence into practical application in the consumer’s daily diet.

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Authors and Affiliations

  1. Nutrition and Bromatology Group; Analytical Chemistry and Food Science Department, Faculty of Science, Universidade de Vigo, Ourense, Spain

    Maria Garcia-Marti, Jianbo Xiao & Jesus Simal-Gandara

  2. Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Golestan, Iran

    Seid Mahdi Jafari

  3. Riddet Institute, Massey University, Palmerstone North, New Zealand

    Ali Rashidinejad

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  1. Maria Garcia-Marti
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  2. Seid Mahdi Jafari
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  3. Ali Rashidinejad
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  4. Jianbo Xiao
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  5. Jesus Simal-Gandara
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Correspondence to Jesus Simal-Gandara .

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Editors and Affiliations

  1. International Iberian Food Laboratory, University of Vigo, Vigo, Spain

    Seid Mahdi Jafari

  2. Massey University, Riddet Institute, Palmerston North, New Zealand

    Ali Rashidinejad

  3. Nutrition and Food Science Group, University of Vigo, Vigo, Spain

    Jesus Simal-Gandara

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Garcia-Marti, M., Jafari, S.M., Rashidinejad, A., Xiao, J., Simal-Gandara, J. (2023). An Overview of Different Food Bioactive Ingredients. In: Jafari, S.M., Rashidinejad, A., Simal-Gandara, J. (eds) Handbook of Food Bioactive Ingredients. Springer, Cham. https://doi.org/10.1007/978-3-030-81404-5_1-1

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  • DOI: https://doi.org/10.1007/978-3-030-81404-5_1-1

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