Meet the editor

Maria Chávarri Hueda received her MS in Biological Sciences from Universidad de Navarra, Spain, in 1997. She obtained a PhD in Nutrition and Food Science from the University of the Basque Country. Dr. Hueda has experience in biotechnology and food science, specifically bioactive molecules and functional activity, probiotics, and nutritional status. She worked on the "Influence of the lipid source of the diet on various aspects of

hepatic metabolism of triglycerides and cholesterol". Over the last few decades, she has worked as a senior researcher in the area of food and health at Tecnalia Research & Innovation, Technological Development Center. She has focused her studies on bioactive molecules of food and plant origin and their functional activities. She also studies probiotics, with the aim of developing functional foods and nutraceuticals.

Contents

Lifestyle

*by María Chávarri*

*by Shantal Windvogel*

*(Solanum quitoense)*

*and Ayoub Farhadi*

Factors in Men Sprint Athletes

*by Charu Gupta and Dhan Prakash*

*by Sevda Inan*

**Preface III**

**Chapter 1 1** Introductory Chapter: Nutraceuticals as an Alternative to Maintain a Healthy

**Chapter 2 7**

**Chapter 3 27**

**Chapter 4 59**

**Chapter 5 85**

**Chapter 6 99**

The Potential Role of Nutraceuticals in Inflammation and Oxidative Stress

Rooibos (*Aspalathus linearis*) and Honeybush (*Cyclopia* spp.): From Bush

Probiotics and Other Bioactive Compounds with Proven Effect against Obesity and Hypertension: Food Design Opportunities from Lulo Fruit

*by Noelia Betoret, Leidy Indira Hinestroza, Lucía Seguí and Cristina Barrera*

The *Bifidobacterim bifidum* (BIB2) Probiotic Increased Immune System

*by Ali Hossein Khani, Seyed Milad Mousavi Jazayeri, Elahe Ebrahimi* 

Teas to Potential Therapy for Cardiovascular Disease

Nutraceuticals from Microbes of Marine Sources

## Contents


Preface

Society is increasingly aware that food can help prevent the development of certain diseases. This, together with the increase in life expectancy, is changing the trend of food consumption. For this reason, it is important to know which bioactive compounds possess a functional activity; that is, which ones produce a beneficial effect in the organism and can improve human health, as well as which ones can be

This book comprehensively reviews and compiles information on molecules with effect in health and that can be used to develop nutraceuticals. Organized into five chapters, the book covers knowledge of different active compounds in the prevention

The scientists involved in the writing of this book were selected and invited because of their recognized expertise and important contributions in their respective fields.

This book will be of help to scientists, doctors, pharmacists, chemists and other

I would like to thank my daughters Paula and Lucia, and my husband Alex for their patience and love. I extend my apologies for many hours spent on the editing of this

> **Dr. María Chávarri Hueda** Health and Food Area, Health Division,

> > Miñano (Alava), Spain

Tecnalia Research and Innovation,

used to develop nutraceuticals.

and treatment of prevalent diseases.

book, which kept me away from them.

Their work made the publication of this book possible.

experts in a variety of disciplines, both academic and industrial.
