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Biologically active and health promoting food components of nuts, oilseeds, fruits, vegetables, cereals, and legumes

2020-06-26Capítulo de livro Acesso restrito
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dc.contributor.authorAlbuquerque, T.G.
dc.contributor.authorNunes, M.A.
dc.contributor.authorBessada, S.M.F.
dc.contributor.authorCosta, H.S.
dc.contributor.authorOliveira, M.B.P.P.
dc.date.accessioned2021-03-19T16:40:26Z
dc.date.available2021-03-19T16:40:26Z
dc.date.issued2020-06-26
dc.description.abstractThe primary role of diet is to provide, in quality and quantity, enough nutrients to meet basic metabolic requirements of consumers. Cereals, legumes, vegetables, fruits, nuts, vegetable oils, and related products are daily consumed by worldwide population as fundamental source of food energy, but also due to its richness in biologically active compounds with potential health promoting properties. There are thousands of bioactive compounds already identified and studied for their health promoting properties, however there still a lot of research to be done. This chapter describes the main food sources, as well as, health promoting properties, of some food components (phytosterols, fatty acids, polyphenols, carotenoids, glucosinolates, dietary fiber, isoflavones, and lignans). In fact, these compounds were selected due to its abundance in some of the major consumed food groups. Nuts, oilseeds, and derived products are well known for their richness in phytosterols and unsaturated fatty acids. In the last years, great attention has been given to this group of compounds because they are linked with several health benefits, namely antiinflammatory, antioxidative, anticarcinogenic activities, and cholesterol lowering capacity. On the other hand, fresh fruit and vegetables are the major sources of polyphenols, carotenoids, and glucosinolates. Nutritional guidelines promote the consumption of three to five daily servings of fruits and vegetables for protection against chronic diseases, such as cardio and neurovascular diseases. These foods, besides providing basic nutrition confers other significant health effects mainly due to its content in vitamins (especially vitamins C and A) minerals, polyphenols, and soluble and insoluble fiber. Lastly, cereals and/or legumes are the major sources of dietary fiber, lignans, and isoflavones. Besides their nutritional role, several scientific and epidemiological studies have shown that regular consumption of cereals and/or legumes and their related products are associated with reduced risk of various types of chronic diseases as cardiovascular diseases, type 2 diabetes, and obesity, and some types of cancers as colorectal, prostate, breast, and estrogen-related cancers. These evidences can mean that regular consumption of cereals and legumes promote human health and consequent prevention of diseases.pt_PT
dc.description.sponsorshipThis work has been funded by National Institute of Health Dr. Ricardo Jorge, I.P., under the project BioCOMP (reference number: 2012DAN730). This work was also supported by the project UID/QUI/50006/2019 (FCT/MCTES). M. Antónia Nunes acknowledges the PhD fellowship (SFRH/BD/130131/2017) funded by FCT.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationIn: Yolanda Pico (ed.). Chemical Analysis of Food. 2nd ed. Academic Press, 2020, p.p. 609-656 (Chapter 14). doi: 10.1016/B978-0-12-813266-1.00014-0pt_PT
dc.identifier.doi10.1016/B978-0-12-813266-1.00014-0pt_PT
dc.identifier.isbn978-0-12-813266-1
dc.identifier.urihttp://hdl.handle.net/10400.18/7566
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevier/ Academic Presspt_PT
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relationDevelopment of an olive oil-based spread fortified with an active ingredient from olive pomace - potential cardiovascular benefits
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/B9780128132661000140pt_PT
dc.subjectNutspt_PT
dc.subjectOilseedspt_PT
dc.subjectFruitspt_PT
dc.subjectVegetablespt_PT
dc.subjectLegumespt_PT
dc.subjectCerealspt_PT
dc.subjectComposição dos Alimentospt_PT
dc.titleBiologically active and health promoting food components of nuts, oilseeds, fruits, vegetables, cereals, and legumespt_PT
dc.typebook part
dspace.entity.typePublication
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardTitleDevelopment of an olive oil-based spread fortified with an active ingredient from olive pomace - potential cardiovascular benefits
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FQUI%2F50006%2F2019/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_NORTE/SFRH%2FBD%2F130131%2F2017/PT
oaire.citation.endPage656pt_PT
oaire.citation.startPage609pt_PT
oaire.citation.titleChemical Analysis of Food: Techniques and Applicationspt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamPOR_NORTE
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.embargofctAcesso de acordo com página web do editor.pt_PT
rcaap.rightsrestrictedAccesspt_PT
rcaap.typebookPartpt_PT
relation.isProjectOfPublication5961359e-cce9-41c3-a5e6-b6170c28f652
relation.isProjectOfPublication6a527bd3-b221-4c47-859c-e5850a888d29
relation.isProjectOfPublication.latestForDiscovery5961359e-cce9-41c3-a5e6-b6170c28f652

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