Main description:

Bioactive Lipids presents the topic of bioactive lipids from a functional food development perspective. This book explores the potential of dietary lipids to understand how such bioactive compounds can be used in the development of functional foods and nutraceuticals. The book includes case studies to enable readers to understand the potential of several dietary lipids and the possibilities regarding their incorporation into several food matrices. Bioactive Lipids will be a welcome reference for researchers, lecturers and students from the food science and nutrition fields.

Contents:

1. Bioactive lipids: Chemistry, biochemistry, and biological properties 2. Lipidomics 3. The pro- and anti-inflammatory activity of fatty acids 4. Bioactive lipids in cardiovascular disease 5. The role of fatty acids metabolism on cancer progression and therapeutics development 6. Role of bioactive lipids on obesity 7. Functionality of bioactive lipids in cognitive function 8. Impact of bioactive lipids on Gut microbiota 9. Lipids as antimicrobials 10. Oils as a source of bioactive lipids (olive oil, palm oil, fish oil) 11. Milk lipids and their nutritional importance 12. Alternative sources of bioactive lipids - challenges and perspectives (microalgae, plant seeds...) 13. Challenges in functional foods development based on bioactive lipids 14. Lipid delivery systems for food applications 15. Bioactive lipids as nutraceuticals (pharmaceutical perspective)