Meet the editor

Liana C. Salanță received her PhD degree in Biotechnologies (2014) from the University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Romania. She is currently a researcher and lecturer at the Faculty of Food Science and Technology, with expertise in the field of extraction and analysis of bioactive compounds (with antioxidant and antimicrobial properties), development of new functional products, food quality,

and safety control. She has been involved in multiple national and international research projects as a member or project leader (3). She has published more than 70 research articles focused on bioactive compounds (bitter compounds, essential oils, and phenols), development and optimization of new functional products, sensory evaluation, and consumer acceptability.

Contents

**Section 1**

**Preface III**

Health Benefits of Food **1**

**Chapter 1 3**

**Chapter 2 49**

**Chapter 3 79**

**Chapter 4 99**

Assessment Tools and Dietary Recommendations **115**

**Chapter 5 117**

**Chapter 6 135**

Valuable Food Molecules with Potential Benefits for Human Health *by Liana Claudia Salanță, Alina Uifălean, Cristina-Adela Iuga, Maria Tofană, Janna Cropotova, Oana Lelia Pop, Carmen Rodica Pop,* 

Recombinant Probiotics and Microbiota Modulation as a Good Therapy

Nutritional Profile and Medicinal Properties of Pumpkin Fruit Pulp

Tree-Borne Edible Oilseeds as Sources of Essential Omega Fatty

*by Bithika Chaliha, Debajit Saikia and Siddhartha Proteem Saikia*

Health Benefits of Dietary Protein throughout the Life Cycle *by Jamie I. Baum, Elisabet Børsheim, Brittany R. Allman* 

Nutrients for Money: The Relationship between Portion Size,

*by Rebecca L. Haslam, Rachael Taylor, Jaimee Herbert and Tamara Bucher*

*Mihaela Ancuța Rotar, Mirandeli Bautista-Ávila* 

*by Luís Cláudio Lima de Jesus, Fernanda Alvarenga Lima,* 

*Nina Dias Coelho-Rocha, Tales Fernando da Silva, Júlia Paz, Vasco Azevedo, Pamela Mancha-Agresti* 

*by Sami El Khatib and Mariam Muhieddine*

Nutrient Density and Consumer Choices

*and Claudia Velázquez González*

for Diseases Related to the GIT

*and Mariana Martins Drumond*

Acids for Human Health

*and Samuel Walker*

**Section 2**

## Contents


## **Chapter 7 149**

Stress, Natural Antioxidants and Future Perspectives *by Nilay Seyidoglu and Cenk Aydin*

Preface

In recent years, interest in the role of food in health and nutrition has prompted a wide range of research and received considerable public attention. The landscape of foods with health claims continues to grow due to the scientific advances of valuable molecules extracted from different matrices. It is well-known that common diseases and conditions such as obesity, diabetes, cancer, or autoimmune diseases can be accelerated or delayed depending on dietary options. Thus, healthy choices must include foods with nutrients and bioactive compounds, which, beyond the nutritional properties, can be used as an effective prevention strategy. The consumer's interest in the active role of food in well-being and life prolongation has justified the expansion and the diversity of food products. For a sustainable market growth, this development must be scientifically documented. Moreover, to ensure the rapid transfer of information from academia and scientists to government and

industry, the contribution of all elements of society is required.

The chapters of this book are divided into two broad sections.

order to have a well-balanced diet and stress control.

Mexico, Norway, Romania, Turkey, and the United States.

working in the field of food science.

diseases.

Section 1 provides essential information about several bioactive compounds (antioxidants, soy isoflavones, phytochemicals, polysaccharides, probiotics, prebiotics, lipids, and proteins, etc.), approaches to increase their potential uses in food products, and explains their preventive role and mechanisms in various

Section 2 deals with the dietary recommendations for protein intake throughout the life cycle and reveals tools to evaluate the consumer's preference and dietary intake. This chapter also provides methods to help consumers identify healthier foods in

In conclusion, this book is intended to help and guide food scientists, engineers, nutritionists, public health professionals, researchers, and all the professionals

I would like to take this opportunity to thank all the authors of this book for their collaboration and qualitative work. I consider myself fortunate to have had the opportunity to collaborate with researchers from Australia, Brazil, India, Lebanon,

**Liana Claudia Salanță**

Cluj-Napoca, Romania

Department of Food Science,

Faculty of Food Science and Technology,

University of Agricultural Sciences and Veterinary Medicine,
