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<p>List of Contributors vii</p> <p>Preface xiii</p> <p>Part I Functional Food Bioactives 1</p> <p>1 Polyphenolic Compounds Mechanisms as Inhibitors of Advanced Glycation End</p> <p>Products and Their Relationship to Health and Disease 3</p> <p>Vanize Martins Genova, Alessandra Gambero, Pedro de Souza Freitas Campos, and</p> <p>Gabriela A. Macedo</p> <p>2 Psychobiotics, a Special Type of Probiotics, and Their Potential Molecular Mechanisms</p> <p>to Ameliorate Symptoms of Stress and Anxiety 28</p> <p>Tana Hernandez-Barrueta</p> <p>3 Molecular Mechanisms of Chronobiotics as Functional Foods 57</p> <p>Elisa Dufoo-Hurtado,</p> <p>Abraham Wall-Medrano,</p> <p>and Rocio Campos-Vega</p> <p>Part II Functional Food 87</p> <p>4 Common Beans Bioactive Components and Their Potential to Modulate Molecular</p> <p>Markers of Obesity and Type 2 Diabetes 89</p> <p>Montserrat Alcazar Valle, Eugenia Lugo Cervantes, David Fonseca Hernandez, and</p> <p>Luis Mojica</p> <p>5 Benefits of Carioca Beans (Phaseolus vulgaris): Molecular Mechanisms to Human</p> <p>Health and Nutrition 112</p> <p>Juliana Aparecida Correia Bento, Mariana Juste Contin Gomes, Priscila Zaczuk Bassinello,</p> <p>Hércia Stampini Duarte Martino, Menandes Alves de Souza Neto, and B. Dave Oomah</p> <p>6 Molecular Effects of Bioactive Compounds from Semi-Desert</p> <p>Plants and their Uses</p> <p>as Potential Ingredient in Food Products 142</p> <p>Lissethe Palomo-Ligas,</p> <p>Sendar Daniel Nery-Flores,</p> <p>Jesus David García-Ortiz,</p> <p>Claudia</p> <p>Mariana Pérez-Juárez,</p> <p>Adriana Carolina Flores-Gallegos,</p> <p>Raúl Rodríguez-Herrera,</p> <p>and</p> <p>Marisol Cruz-Requena</p> <p>0005310036.INDD 5 05/06/2022 20:40:10</p> <p>vi Contents</p> <p>7 Opuntia, ficus-indica</p> <p>[L.] Mill. and other Species: Source of Bioactives and their</p> <p>Molecular Mechanisms of Action to Promote Human Health 193</p> <p>Federica Blando, Clara Albano, Cristian Jiménez-Martínez,</p> <p>and Anaberta Cardador</p> <p>Martínez</p> <p>8 Molecular Mechanisms of Edible Macro-and</p> <p>Microalgae as Functional Foods or</p> <p>Sources of Nutraceuticals 238</p> <p>Yvonne V. Yuan</p> <p>9 Hempseed: A Functional Food Source 269</p> <p>B. Dave Oomah</p> <p>10 Phytochemicals and Functional Properties of Coffee: Molecular Mechanism</p> <p>of Action 357</p> <p>Salvador A. Saldaña-Mendoza,</p> <p>Sandra Pacios-Michelena,</p> <p>Mónica L. Chávez-González,</p> <p>Leidy Johana. Valencia-Hernández,</p> <p>A. Sócrates Palacios-Ponce,</p> <p>and Cristóbal N. Aguilar</p> <p>11 Coffee Proteins: Functional Food Ingredients with Molecular Effects for Sustainable</p> <p>Health 382</p> <p>Amaia Iriondo-DeHond,</p> <p>Maria del Pilar Salazar, Laura Guspí Domènech, Jose Edgar</p> <p>Zapata Montoya, and Maria Dolores del Castillo</p> <p>12 Coffee, Ginger and Cinnamon: Molecular Mechanisms of Action on Human</p> <p>Health 404</p> <p>Maria Bibiana Zapata Londoño, Diego Fernando Uribe Yunda, Johanny Aguillón Osma,</p> <p>and Maria Elena Maldonado-Celis</p> <p>13 Chontaduro (Bactris gasipaes Kunth): A Sustainable Source of Healthy Bioactive</p> <p>Compounds 431</p> <p>Ivan Luzardo-Ocampo,</p> <p>Mario E. Rodríguez-García,</p> <p>and Olga Lucia Torres-Vargas</p> <p>14 Saffron: A Functional Food with Potential Molecular Effects 453</p> <p>Yousef Rasmi, Elihud Salazar, Ena Gupta, Behrokh Daei-Hasani,</p> <p>and Martín</p> <p>Calderón-Juárez</p> <p>15 Cocoa Shell: Source of Novel Bioactive Ingredients for the Prevention</p> <p>of Cardiometabolic Diseases 485</p> <p>Miguel Rebollo-Hernanz,</p> <p>Silvia Cañas, Cheyenne Braojos, Paz Cano-Muñoz,</p> <p>and Maria</p> <p>A. Martín-Cabrejas</p> <p>16 Pseudocereals: Ancient Grains as Sources of Bioactive Compounds for Functional</p> <p>Foods and Modulation of Molecular Markers 520</p> <p>Oscar Abel Sánchez-Velázquez,</p> <p>María Lilibeth Manzanilla-Valdez,</p> <p>Martin Mondor,</p> <p>Guiomar Melgar-Lalanne,</p> <p>and Alan Javier Hernández-Álvarez</p> <p>17 Berries as Functional Foods: Molecular Mechanisms Promoting Human Health 596</p> <p>Shazia Parveen, Irshad Ul Haq Bhat, and Rajeev Bhat</p> <p>Index 000</p>

<p><b>Dr Rocio Campos-Vega</b> is a Research Professor at the Department of Research and Graduate Studies in Food Science, Universidad Autónoma de Queretaro, Mexico. </p> <p><b>Dr B. Dave Oomah</b> is a retired research scientist, formerly with Summerland Research and Development Centre, Agriculture and Agri-Food Canada, Summerland, British Columbia, Canada.

<p><b>Comprehensive resource for understanding state-of-the-art mechanisms behind food health effects</b></p> <p>This book provides information on the development and validation of functional foods towards their market and industrial application. It covers the available information on developments, efficacy, and testing and safety, while demonstrating the proven or potential effects of food on health and disease. <p> With contributions from the foremost experts in the field, this book will bring readers up to speed on the state of the art in the mechanisms behind food health effects, from their physiological bases to their conception, current uses, and future developments. Sample topics covered by the authors include: <ul><li>The molecular mechanisms of action of antioxidant fibers, prebiotics, ginger, and cinnamon</li> <li>Saffron, a functional food with potential molecular effects</li> <li>Pseudocereals, ancestral grains that can serve as a source of bioactive compounds for functional foods</li> <li>Molecular effects of future functional foods – psychobiotics, chronobiotics, hempseed, opuntia, common and carioca beans, coffee and cocoa by-products</li></ul> <p> Food industry professionals, government workers involved in projects related to food, and students in programs of study related to food can use this book as an up-to-date reference to fully understand the effects that many common and uncommon foods have on humans.

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