Lentils (Lens culinaris, L.)

Lentils have been part of human diet from ancient times. This chapter focuses on the nutritional composition, presence of bioactive substances, antioxidants and health rendering properties of lentils. Recent definitions have considered lentils as a prophylactic and therapeutic functional food due to its considerable content of essential macronutrients, namely functional proteins and carbohydrates, and essential micronutrients, as well as bioactive phytochemicals such as phytates and polyphenols. Indeed, the presence of an impressive arsenal of secondary metabolites, minerals and bioactive constituents in lentils have shown to be promising contributors in the management and prevention of several human chronic diseases, attributed to their anticarcinogenic, hypoglycemic, hypocholesterolemic and blood-pressure lowering properties.

Functional Foods and Cardiac Health

Functional foods containing physiologically-active components, have been reported to confer several health benefits. Longitudinal cohort studies indicate that certain foods and dietary patterns play an important role in primary prevention of numerous disease conditions and this has led to the identification of putative functional foods. Research is necessary to substantiate the potential health benefits of various functional foods for which the diet–health relationships have yet not been scientifically validated. The term ‘functional foods' may include health/functional health foods, foods fortified with minerals/vitamins, dietary supplements or even the traditional medicines (Zawistowski, 2014).

Functional Foods in Hypertension

Functional foods contain bioactive compounds which are endowed with remarkable biologically significant properties. These compounds have corrective and preventive potential for diseases affecting cardiovascular system, endocrine system, nervous system, alimentary canal by virtue of their capability to influence bio-macromolecules in the cells. Clinical evidence augments the anti-oxidant, anti-atherogenic, anti-ageing, cardio-protective and immune system modulatory role of the functional foods. However, additional research is necessitated to uncover concerns regarding optimal dose, duration, pharmaco-therapeutics and adverse effects of active compounds in relation to the public health.

Soy and Soy Products, Isoflavones, Equol, and Health

In Asian countries, soybeans have been used as food and food ingredients for centuries and their consumption have been associated with beneficial health effects. In addition to their nutritive value, soybeans have many active chemical compounds, among which isoflavones are the most important. Isoflavones are plant-derived phytoestrogens, chemically comparable in their structure and properties to human estrogens. For isoflavones to become bioavailable, their activation and/or conversion into more active metabolites, such equol from daidzein, must occur. Equol is the isoflavone metabolite with the greatest estrogenic activity and antioxidant capacity. Epidemiological studies have suggested that high intakes of isoflavones reduce the symptoms of menopause as well as the incidence of hormone-dependent and aging-associated diseases such as osteoporosis, cardiovascular disease and cancer. This chapter reviews soy consumption, isoflavone metabolism, and briefly summarizes the results of recent clinical trials on, and meta-analyses of, the effects of isoflavone consumption on human health.

Health Benefits and Risks of Rice

Rice is a fundamental food in many cultural cuisines around the world, and it is an important cereal crop that feeds more than half of the world's population. The two main categories are white rice and whole grain rice or bow ice. Whole grain rice is not processed very much, so it is high in nutritional value, whereas white rice is processed so that the bran or outer covering is removed, leaving it with less nutritional value. People choose different styles of rice for particular flavors, depending on their culinary needs, the availability, and the potential for healthy benefits as well.

Health Promoting Effects of Kimchi

Kimchi is a traditional Korean food manufactured by fermenting vegetables with probiotic Lactic Acid Bacteria (LAB). Many bacteria are involved in the fermentation of kimchi, but LAB become dominant while the putrefactive bacteria are suppressed during salting of baechu cabbage and the fermentation. The addition of other subingredients and formation of fermentation byproducts of LAB promote the fermentation process of LAB to eventually lead to eradication of putrefactive and pathogenic bacteria, and also increase the functionalities of kimchi. Accordingly, kimchi can be considered a vegetable probiotic food that contributes health benefits in a similar manner as yogurt as a dairy probiotic food. Further, the major ingredients of kimchi are cruciferous vegetables; and other healthy functional foods such as garlic, ginger, red pepper powder, and so on are added to kimchi as subingredients. As all of these ingredients undergo fermentation by LAB, kimchi is regarded as a source of LAB; and the fermentative byproducts from the functional ingredients significantly boost its functionality. Because kimchi is both tasty and highly functional, it is typically served with steamed rice at every Korean meal. Health functionality of kimchi, based upon our research and that of other, includes anticancer, antiobesity, anticonstipation, colorectal health promotion, probiotic properties, cholesterol reduction, fibrolytic effect, antioxidative and antiaging properties, brain health promotion, immune promotion, and skin health promotion. In this review we describe the health functionalities of kimchi and the probiotic properties of its LAB.

Food in Health Preservation and Promotion

Association between food and health is complex. Healthy food can promote and maintain good human health. Healthy food and nutrition is a key regulating factor for boosting the immunity and therapeutic effectiveness of a treatment strategy. Oxidative stress is well involved in the pathogenesis of diverse diseases and aging. Food always considered as good source of nutrients, protein, fat, carbohydrates, vitamins, minerals and antioxidants. Consumed as part of a normal diet, phytochemicals present in food like vitamins (vitamin C & E), minerals (like, zinc, selenium), phytoconstituents (phenolic compounds, flavonoids, carotenoids) confer additional health benefits, by virtue of their antioxidant property. A diet rich that rich in antioxidant molecule reduces the risk of several oxidative stress related diseases. Numerous antioxidant molecules isolated from food showed the curative and health promotion effect. This chapter majorly deals with the role antioxidant/pro-oxidant substances present in different foods on human body.

Application of the Dietary Processed Sulfur Supplementation for Enhancing Nutritional and Functional Properties of Meat Products

In recent years, the consumer demands for healthier meat and meat products with reduced level of fat, cholesterol, decreased contents of sodium chloride and nitrite, improved composition of fatty acid profile and incorporated health enhancing ingredients are rapidly increasing worldwide and prevent the risk of diseases. This review focuses on strategies to investigate the changes in physical, physicochemical and microbial properties of meat and meat products in dietary processed sulfur fed animals. Overall, this review focuses on sulfur supplementation to pigs, growth performance of pigs and meat quality, enhancing the nutritional and functional values, shelf-life extension, improve sensory quality characteristics and health benefit etc. This review further discusses the current status, consumer acceptance, and market for functional foods from the global viewpoints. Future prospects for functional meat and meat products are also discussed.

Pomegranate Peel and Fruit Extracts

Pomegranate (Punica granatum L.), the fruit and its peel have been shown to hold tremendous potential for the treatment of various ailments. Incorporation of pomegranate, peel and their extracts, as key functional ingredients in various ethnopharmacological formulations are widely accepted in almost all cultures of the World. In addition to their disease ameliorating features, pomegranate and the peel extracts have gained significant popularity in functional food market as ingredient of choice in foods designed to prevent onset of various non-communicable diseases. Health promoting features of the pomegranate peel and fruit extracts define the scope of this natural reserve in global nutraceutical and functional food industry. On account of their unique phytochemicals profile, plentiful pool of antioxidants, dietary fibers, minerals and natural colors, both the valuable reserves have been remained as highly explored plant material in last two decades. Building levels of interest in this fruit has created a deeper insight among researchers to understand actual potential and pathways of pomegranate biomolecules reactivity in human models. The chapter in hand meticulously deals with pomegranate and its extracts as source of innovative healthy components responsible for averting cardiovascular diseases, inflammatory and non-inflammatory disorders, type 2 diabetes, gastric ulcers, various types of cancers and neurodegenerative disorders.

Antimicrobial Edible Films and Coatings for Fruits and Vegetables

Non-degradable packaging materials are doing much damage to the environment. So the interest has been developed in biodegradable films and coatings these days. Use of edible films and coatings is eco-friendly technology used for enhancing the shelf life of the fruits and vegetables. The use of antimicrobial compounds in edible coatings of proteins, starch, cellulose derivatives, chitosan, alginate, fruit puree, and egg albumin has been successfully added to the edible films and coatings. This chapter focuses on the development of edible films and coatings with antimicrobial activity, effect of these coatings on the target microorganisms, the influence of these antimicrobial agents on mechanical & barrier properties and application of antimicrobial edible coatings on the quality of fresh fruits and vegetables.