Seeds as Functional Foods and Nutraceuticals: New Frontiers in Food Science

Rosalva Mora-Escobedo, PhD (Editor)
National Polytechnic Institute, National School of Biological Sciences, Prol. Carpio y Plan de Ayala, S/N Col. Sto. Tomás, México

Jose De J. Berrios, PhD (Editor)
Processed Foods Research Unit, USDA-ARS-WRRC, Albany, CA, USA

Gustavo Fidel Gutierrez Lopez, PhD (Editor)
National Polytechnic Institute, National School of Biological Sciences, Prol. Carpio y Plan de Ayala, S/N Col. Sto. Tomás, México

Series: Food Science and Technology
BISAC: TEC012000

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The attention and direction of food science has been shifting in recent years from food safety and food flavor research, to functional foods and nutraceuticals – foods that convey healthy and disease-prevention benefits to consumers that go way beyond their basic nutritional role. The purpose of this book is to bring together the latest information from fundamental and applied research on the role of seeds and their products as functional foods and nutraceuticals, and to discuss the benefits of consuming them.

In this book you will find relevant information regarding the origin and taxonomy of seeds, global markets, physicochemical composition and the effect of phytochemicals in seed components on chronic degenerative diseases such as obesity, diabetes, cancer, cardiovascular disease, inflammation and arthritis. Given the importance and challenges derived from environmental concern, with regard to the effective utilization of the residues of industrial by-products and agroindustrial wastes, this book also discusses the inclusion of seeds and certain fruit by-products in foods, as well as the presence of phytochemicals with potential medicinal benefits. (Imprint: Nova)

Preface

Seeds

Chapter 1. Soybean: Bioactive Compounds Improved by Germination, Fermentation and Enzymatic Hydrolysis
(Marcio Schmiele, Maria Gabriela Vernaza, Leomar Hackbart da Silva, Luz Maria Paucar-Menacho and Yoon Kil Chang, University of Campinas, Brazil, and others)

Chapter 2. Effect of Germination on Bioactive Compounds of Soybean (Glycine max)
(Fabiola Araceli Guzmán-Ortiz, María del Carmen Robles-Ramírez, María Elena Sánchez-Pardo, José De J. Berríos and Rosalva Mora-Escobedo, Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Mexico, and others)

Chapter 3. The Use of Soybean Protein as a Functional Food to Control Lipid Metabolism in Some Chronic Diseases
(Nimbe Torres, Andrea Jiménez-Garcia and Armando R. Tovar, Departmento de Fisiología de la Nutrición, Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán, México, México)

Chapter 4. Legume Pulses as a Source of Functional Dietary Fiber Ingredients
(Ma. Montaña Cámara Hurtado, Ma. Cortés Sánchez-Mata, Patricia Morales Gómez and José De J. Berrios, Dpto. Nutrición y Bromatología II. Facultad de Farmacia. Universidad Complutense de Madrid (UCM), Madrid, Spain, and others)

Chapter 5. Nutraceutical Potential of Peanut (Arachis hypogaea) Seeds
(María del Carmen Robles-Ramírez, Laura Almazán-Rodríguez and Rosalva Mora-Escobedo, Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Mexico)

Chapter 6. Antioxidant and Angiotensin-Converting Enzyme Inhibitory Activities in Common Beans (Phaseolus vulgaris L.)
(Anaberta Cardador-Martínez, Cristian Jiménez-Martínez, Silvia L. Amaya-Llano, Mercedes M. Pedrosa, Carmen Cuadrado and Mercedes Muzquiz, Tecnológico de Monterrey Campus Querétaro, Epigmenio González No. 500. Fracc, San Pablo, Querétaro, Qro., Mexico, and others)

Chapter 7. Biologically Active Compounds in the Common Bean (Phaseolus vulgaris L.) and their Health Benefits
(J. Carrasco Castilla, A. Rojas Ávila, A. Cabrera Orozco, C. Jiménez Martínez and G. Dávila Ortiz, Graduados e Investigación en Alimentos, Depto Ingenieria Bioquimica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, México D.F., México)

Chapter 8. Changes of Phenolic Compounds and Antioxidant Activity Induced by Germination of Vicia faba
(Dulce María Valdez-Anguiano, Gloria Dávila-Ortiz, B. Dave Oomah, Anaberta Cardador-Martínez and Cristian Jiménez-Martínez, Graduados e Investigación en Alimentos, Depto Ingenieria Bioquimica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, México, and others)

Chapter 9. Phytochemicals and Antioxidant Activity in Criollo Corn Varieties from Mexico after Nixtamalization and Tortilla Preparation
(Cristian Jiménez-Martínez, Anaberta Cardador-Martínez, Abel Gil-Muñoz and Gloria Dávila-Ortiz, Graduados e Investigación en Alimentos, Depto Ingenieria Bioquimica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, México, and others))

Chapter 10. Chia Seeds: A New Nutraceutical Option
(Ma. de la Paz Salgado-Cruz, Georgina Calderón-Domínguez, J. Jorge Chanona-Pérez, Alan J. Hernández-Álvarez, Mayra Díaz-Ramírez and Reynold R. Farrera-Rebollo, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Departamento de Ingeniería Bioquímica, Plan de Ayala y Carpio s/n. Col Santo Tomas, Mexico)

Seeds as Byproducts

Chapter 11. Physicochemical Composition, Biological Activities and Technological Applications of Avocado Seeds
(Obed Osorio-Esquivel, Lidia Dorantes Álvarez and Alicia Ortiz-Moreno, Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Carpio y Plan de Ayala S/N, Mexico and others)

Chapter 12. Cactus Seeds: A Source of Biocompounds with Functional Activity
(Alicia Ortiz-Moreno, Gisela Palma-Orozco and Obed Osorio-Esquivel, Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, México D.F., Mexico and others)

Chapter 13. Nutraceutical and Functional Properties of Grape Seeds
(María del Carmen Chaparro-Mercado, Evangelina García Armenta, Maribel Cornejo-Mazón, Ruth Pedroza-López and Gustavo Fidel Gutiérrez-López, Universidad Iberoamericana, Distrito Federal, Lomas de Santa Fe, México, and others)

Chapter 14. Chemical and Physical Properties, Structure, Biological Activity, Uses and Applications of Castor Seeds (Ricinus communis L.)
(Stefany Cárdenas Pérez, María de Jesús Perea-Flores, José Jorge Chanona-Pérez, Georgina Calderón-Domínguez, Vicente Garibay-Febles, Jorge Alberto Mendoza-Pérez and Hilda María Hernández-Hernández, Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Plan de Ayala y Carpio s/n, Col Santo Tomas, Mexico and others)

Chapter 15. Industrial Applications and Potential Pharmaceutical Uses of Mango (Mangifera indica) Kernel
(Nayeli Vélez Rivera, Stefany Cárdenas Pérez, José Jorge Chanona-Pérez, María de Jesús Perea-Flores, Georgina Calderón-Domínguez, José Blasco Ivars and Reynold Ramón Farrera-Rebollo, Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Plan de Ayala y Carpio s/n, Col Santo Tomas, Mexico, and others)

Chapter 16. Changes in Nutraceutical and Functional Properties of Fruit Seeds due to Different Treatments
(María Elena Ramos-Cassellis, María Elena Sánchez-Pardo, Rosalva Mora-Escobedo and Eliseo Cristiani Urbina, Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politecnico Nacional, Prol. Carpio y Plan de Ayala S/N, Col. Sto. Tomás, Mexico, and others)

Index

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