Chapters cover foods and food ingredients from both animal and plant marine sources, focusing on those which demonstrate biological properties and whose constituent compounds have been isolated and identified as potentially active. This book further addresses the biological activities of PUFAs (Polyunsaturated fatty acids), oils, phospholipids, proteins and peptides, fibres, carbohydrates, chitosans, vitamins and minerals, fucoxantin, polyphenols, phytosterols, taurine, amongst others. These components, found in a variety of marine-derived foods, have been demonstrated to have preventative properties with regard to hypertension, oxidative stress, inflammation, cardiovascular diseases, cancer and other human diseases.Extraction methods and analysis techniques are also addressed. Intended for food scientists, food technologists and food engineers in academia, industry and government, this book reviews the substantial quantity of current research in this fast-moving and commercially valuable sector of food and nutrition science.
Keywords: Functional Foods & Nutraceuticals, marine foods, bioactive compounds, bioactive compounds from marine foods, disease-fighting functional ingredients in food, functional ingredients, disease-fighting ingredients in food products, food ingredients from marine animals, food ingredients from marine plants, how to select the marine-derived functional ingredients for food products, polyunsaturated fatty acids, phospholipids, proteins and peptides, chitosans, vitamins and minerals, polyphenols, phytosterols, taurine