Browsing by Author "Onyekere, Peculiar Feenna"

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    Aloe Species as Valuable Sources of Functional Bioactives
    (Springer, 2020-06) Egbuna, Chukwuebuka; Gupta, Ena; Ezzat, Shahira M; Jeevanandam, Jaison; Mishra, Neha; Akram, Muhammad; Sudharani, N.; Adetunji, Charles Oluwaseun; Singh, Priyanka; Ifemeje, Jonathan Chinenye; Deepak, M; Walag, Angelo Mark; Ansari, Rumaisa; Adetunji, Juliana Bunmi; Laila, Umme; Olisah, Michael Chinedu; Onyekere, Peculiar Feenna
    Herbal medicines occupy distinct position right from the primitive period to present day. In every ethnic group, there exists a traditional health care system, which is culturally patterned. In rural communities, health care seems to be the first and fore- most line of defence. The WHO has already recognized the contribution of tradi- tional health care in tribal communities. These medicines have fewer side effects and are easily accessible to mankind in the nature. It has been a source of medicinal
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    Functional Foods and Nutraceuticals
    (Springer, 2020-08) Egbuna, Chukwuebuka; Tupas, Genevieve; Onyekere, Peculiar Feenna; Akram, Muhammad; Olatunde, Ahmed; Gupta, Ena; Ezzat, Shahira M; Munir, Naveed; Daniyal, Muhammad; Găman, Mihnea-Alexandru
    Functional foods and nutraceuticals are food products that naturally offer or have been modified to offer additional health benefits beyond basic nutrition. As such products have surged in popularity in recent years, it is crucial that researchers and manufacturers understand the concepts underpinning functional foods and the opportunity they represent to improve human health, reduce healthcare costs, and support economic development worldwide. Functional Foods and Nutraceuticals: Bioactive Components, Formulations and Innovations presents a guide to functional foods from experienced professionals in key institutions around the world. The text provides background information on the health benefits, bioavailability, and safety measurements of functional foods and nutraceuticals. Subsequent chapters detail the bioactive components in functional foods responsible for these health benefits, as well as the different formulations of these products and recent innovations spurred by consumer demands. Authors emphasize product development for increased marketability, taking into account safety issues associated with functional food adulteration and solutions to be found in GMP adherence. Various food preservation methods aimed at enhancing the quality and shelf life of functional food are also highlighted. Functional Foods and Nutraceuticals: Bioactive Components, Formulations and Innovations is the first of its kind, designed to be useful to students, teachers, nutritionists, food scientists, food technologists and public health regulators alike.