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.

**II**

**Chapter 7 149**

Stress, Natural Antioxidants and Future Perspectives

*by Nilay Seyidoglu and Cenk Aydin*

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 diseases.

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

In conclusion, this book is intended to help and guide food scientists, engineers, nutritionists, public health professionals, researchers, and all the professionals working in the field of food science.

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

> **Liana Claudia Salanță** Faculty of Food Science and Technology, Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania

Section 1

Health Benefits of Food

1

Section 1
