Fermented functional foods are of increasing interest within the domain of nutritional and health science. In an area of growing awareness of the intricate interplay between dietary choices and wellbeing, fermented foods have garnered substantial attention due to their potential to offer gustatory pleasure and also a myriad of health benefits. During fermentation, food-grade microorganisms can synthesize a plethora of bioactive compounds that improve gut health and immune system fortification as well as reducing chronic diseases. Recent advances in this field redefine the relationship between fermented foods and their functional impact on health. This chapter provides an overview of the main bioactive compounds synthesized by food-grade microorganisms, as well as their probiotic potential, with a particular focus on B-group vitamins, exopolysaccharides, polyols, short-chain fatty acids, bioactive peptides, phenolic compounds, conjugated linoleic acids, γ-aminobutyric acid, and fibrinolytic enzymes.
A complex ecosystem of microorganisms in the human gastrointestinal tract is considered a healthy asset as they improve intestinal homeostasis. Besides, they play various important roles in the prevention of infections by producing various nutrients for the host, modulating constant immunological responses, etc. Hence it becomes very important to modify and maintain their balance to improve health conditions and provide stronger immunity to the host. Prebiotic foods need to be introduced into human diets that would benefit intestinal microbiota and enhance the host’s capability to fight and cope with infections and diseases. The most important application of prebiotic foods is that they can be used as functional foods, and hence can be used for the improvement of the health and nutrition of the host. Moreover, the combination of prebiotics and probiotics would be helpful in providing synergistic health benefit. Molecular informatics has revealed the therapeutic effects of prebiotics such as digestion of malted dietary oligosaccharides and carbohydrates, triggering the release of insulin, controlling the integrity of red blood cells (RBCs), etc.
The intake of omega-3 fatty acids is typically insufficient in diets, which can be primarily attributing to the inadequate consumption of oily fish. Over recent decades, a multitude of epidemiological investigations have been carried out to explore the diverse health advantages of omega-3 fatty acids (PUFAs). α-Linolenic acid (ALA), commonly referred to as omega-3, is an essential fatty acid (EFA) that is present in various plant-based food sources. Upon consumption, α-linolenic acid (ALA) acts as a substrate for the breakdown of eicosapentaenoic acid and docosahexaenoic acid, both of which are integral to the proper functioning of the nervous system. These fatty acids have been shown to possess anti-atherogenic properties and have been found to be beneficial in reducing heart rate and blood pressure, as well as improving overall cardiovascular health. This chapter provides a summary of the structural characteristics, properties, dietary origins, metabolism, absorption, bioavailability, and functional food of omega-3 PUFAs. Additionally, it examines the impact of these fatty acids on various health conditions, including Alzheimer’s disease, cardiovascular disease, hypertension, cancer, cholesterol, inflammation, and neurological development. It is expected that this chapter will provide the knowledge and understanding of the impact of omega-3 fatty acids on various health conditions and their role in development of functional food products.
Everyone differs from one another in terms of their origins and identity according to their culture. This includes every facet of human existence, as well as how people interact and communicate with one another. Food is more than just a necessity for survival—it is an integral component of who we are. It also has a major role in how we see and categorise individuals, as well as how their culture is affected. There are many types of food and ingredients from other cultures, and there is a fusion of dishes from those nations. You are the product of your diet; it makes no difference how someone prepares or consumes food as long as it is authentic to them and their culture. Food and culture are closely related; this also applies to their customs and religion. This chapter emphasises the critical significance that religious and cultural influences have on food choices in order to clarify the complex effects of religious doctrines and cultural norms on people’s dietary preferences and behaviors across varied countries. This chapter provides a thorough analysis of the food customs of various religions, including Sikhism, Islam, Judaism, Hinduism, and Jainism. The chapter ends with a summary of the main conclusions, highlighting how crucial it is to understand religious and cultural viewpoints while creating functional foods. It looks forward, talking about how religious beliefs are changing, how cultural influences are expected to evolve, and how these perspectives may affect the creation of functional foods in the future.
Consumers throughout the world desire the most delicious and enticing foods while also requiring safer, more nutritious, and healthier products. Colour is one of the most important organoleptic qualities, influencing customer acceptance and food selection. Synthetic food colourants were widely utilized, but their usage in food applications was gradually reduced due to their side effects and toxicity, including allergic reactions and behavioral and neurocognitive impacts on the human body. Consequently, naturally produced food pigments appeared in the modern food era, which provide good quality, efficiency, and better organoleptic quality to the food while also contributing to health promotion. Anthocyanins, carotenoids, beet derivatives, annatto, and chlorophylls are among the most regularly used natural pigments that have strong regulatory standards to ensure the food quality (attributed to their safe and natural origin), improve the aesthetic (attributed to their colouring effects) and bioactive potential (attributed to their bioactivities, such as antioxidant, antimicrobial, anticancer, anti-inflammatory, anti-cholesterol, and anti-diabetic effects, etc.) of food commodities, and simultaneously protect human health from several implications. This chapter deals with the major natural pigments, their chemistry, bioactive potential and their importance in sustainable functional food production.
