{"product_id":"bioactive-compounds-from-marine-foods-9781118412848","title":"Bioactive Compounds from Marine Foods","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eThe world?s oceans are a vast source of plant and animal foods which contain materials with the potential to be used as functional ingredients. Many such compounds have been identified, isolated, and characterized as being potentially active against various degenerative diseases such as cancer.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e“The book, an easy and efficient read, provides an up-to-date summary of current research into marine–derived bioactive compounds suitable for innovative functional food products capable of supporting world demand. The work deserves a valuable spot in the library of students or professionals working in the field.”  (\u003ci\u003eJournal of Aquatic Food Product Technology\u003c\/i\u003e, 25 May 2014)\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eList of Contributors xvii\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 An Update on the Biomedical Prospects of Marine-derived Small Molecules with Fascinating Atom and Stereochemical Diversity 1\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eYvette Mimieux Vaske and Phillip Crews\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1 Introduction 1\u003c\/p\u003e \u003cp\u003e1.2 A view based on atom diversity 11\u003c\/p\u003e \u003cp\u003e1.3 A view based on stereochemical diversity 15\u003c\/p\u003e \u003cp\u003e1.4 Case studies of chemical probes and chemical probes in the therapeutic discovery pipeline 20\u003c\/p\u003e \u003cp\u003e1.5 Conclusion 21\u003c\/p\u003e \u003cp\u003eAcknowledgments 21\u003c\/p\u003e \u003cp\u003eReferences 21\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Antihypertensive Peptides from Marine Sources 27\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eRoseanne Norris, P´adraig´ýn A. Harnedy, and Richard J. FitzGerald\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction 27\u003c\/p\u003e \u003cp\u003e2.2 Marine antihypertensive peptides and blood pressure control 28\u003c\/p\u003e \u003cp\u003e2.3 Generation of marine antihypertensive peptides 32\u003c\/p\u003e \u003cp\u003e2.4 Structure–activity relationships 32\u003c\/p\u003e \u003cp\u003e2.5 Bioavailability 33\u003c\/p\u003e \u003cp\u003e2.6 In vivo animal studies 35\u003c\/p\u003e \u003cp\u003e2.7 In vivo human studies 41\u003c\/p\u003e \u003cp\u003e2.8 Marine peptides as antihypertensive ingredients 45\u003c\/p\u003e \u003cp\u003e2.9 Conclusion 48\u003c\/p\u003e \u003cp\u003eAcknowledgments 48\u003c\/p\u003e \u003cp\u003eReferences 48\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Bioactive Peptides from Marine Processing Byproducts 57\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eMaria Hayes and David Flower\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction 57\u003c\/p\u003e \u003cp\u003e3.2 Fish muscle proteins: precursors of fish bioactive peptides 58\u003c\/p\u003e \u003cp\u003e3.3 Fish meal production 59\u003c\/p\u003e \u003cp\u003e3.4 Fish silage production 59\u003c\/p\u003e \u003cp\u003e3.5 Traditional fermented fish protein products 60\u003c\/p\u003e \u003cp\u003e3.6 Strategies for the generation of bioactive peptides from marine byproducts 60\u003c\/p\u003e \u003cp\u003e3.7 Conclusion 66\u003c\/p\u003e \u003cp\u003eAcknowledgments 67\u003c\/p\u003e \u003cp\u003eReferences 67\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Development of Marine Peptides as Anticancer Agents 73\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eXiukun Lin and Lanhong Zheng\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction 73\u003c\/p\u003e \u003cp\u003e4.2 Peptides that induce apoptosis 73\u003c\/p\u003e \u003cp\u003e4.3 Peptides that affect the tubulin–microtubule equilibrium 81\u003c\/p\u003e \u003cp\u003e4.4 Peptides that inhibit angiogenesis 83\u003c\/p\u003e \u003cp\u003e4.5 Peptides without a known mechanism for their antitumor activity 84\u003c\/p\u003e \u003cp\u003e4.6 Conclusion 85\u003c\/p\u003e \u003cp\u003eAcknowledgments 86\u003c\/p\u003e \u003cp\u003eReferences 86\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Using Marine Cryptides against Metabolic Syndrome 95\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eYesmine Ben Henda and St´ephanie Bordenave-Juchereau\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Marine cryptides 95\u003c\/p\u003e \u003cp\u003e5.2 Definition of MetS 96\u003c\/p\u003e \u003cp\u003e5.3 Potential targets for marine cryptides 97\u003c\/p\u003e \u003cp\u003e5.4 Conclusion 108\u003c\/p\u003e \u003cp\u003eReferences 108\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Bioactive Phenolic Compounds from Algae 113\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eYolanda Freile-Pelegr´ýn and Daniel Robledo\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction 113\u003c\/p\u003e \u003cp\u003e6.2 Phenolic compounds from algae 116\u003c\/p\u003e \u003cp\u003e6.3 Algal phenolics as bioactive compounds 120\u003c\/p\u003e \u003cp\u003e6.4 Conclusion 122\u003c\/p\u003e \u003cp\u003eAcknowledgments 124\u003c\/p\u003e \u003cp\u003eReferences 124\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Bioactive Carotenoids from Microalgae 131\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eA. Catarina Guedes, Helena M. Amaro, Isabel Sousa-Pinto, and F. Xavier Malcata\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction 131\u003c\/p\u003e \u003cp\u003e7.2 Potential health benefits 131\u003c\/p\u003e \u003cp\u003e7.3 Conclusion 144\u003c\/p\u003e \u003cp\u003eAcknowledgments 144\u003c\/p\u003e \u003cp\u003eReferences 145\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Omega-3 Fatty Acid-enriched Foods: Health Benefits and Challenges 153\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eCharlotte Jacobsen\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1 Introduction 153\u003c\/p\u003e \u003cp\u003e8.2 Overview of the health benefits of marine omega-3 fatty acids 153\u003c\/p\u003e \u003cp\u003e8.3 Lipid oxidation: a major challenge 155\u003c\/p\u003e \u003cp\u003e8.4 Conclusion 168\u003c\/p\u003e \u003cp\u003eReferences 168\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Sterols in Algae and Health 173\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eGraciliana Lopes, Carla Sousa, Patr´ýcia Valent˜ao, and Paula B. Andrade\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1 Introduction 173\u003c\/p\u003e \u003cp\u003e9.2 Biosynthesis of phytosterols 176\u003c\/p\u003e \u003cp\u003e9.3 Analysis of phytosterols 179\u003c\/p\u003e \u003cp\u003e9.4 Phytosterol composition of algae 181\u003c\/p\u003e \u003cp\u003e9.5 Phytosterols and health 181\u003c\/p\u003e \u003cp\u003e9.6 Conclusion 187\u003c\/p\u003e \u003cp\u003eAcknowledgments 187\u003c\/p\u003e \u003cp\u003eReferences 187\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Biological Effects and Extraction Processes Used to Obtain Marine Chitosan 193\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eA. Montilla, A. I. Ruiz-Matute, and N. Corzo\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.1 Introduction 193\u003c\/p\u003e \u003cp\u003e10.2 Chitin extraction processes 193\u003c\/p\u003e \u003cp\u003e10.3 Obtention of chitosan 195\u003c\/p\u003e \u003cp\u003e10.4 Attainment of chitooligosaccharides 200\u003c\/p\u003e \u003cp\u003e10.5 Biological activities of chitosan and COS 201\u003c\/p\u003e \u003cp\u003e10.6 Food applications 208\u003c\/p\u003e \u003cp\u003e10.7 Regulatory aspects 210\u003c\/p\u003e \u003cp\u003e10.8 Conclusion 210\u003c\/p\u003e \u003cp\u003eAcknowledgments 210\u003c\/p\u003e \u003cp\u003eReferences 210\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Biological Activity of Algal Sulfated and Nonsulfated Polysaccharides 219\u003c\/b\u003e\u003cbr\u003e \u003ci\u003ePilar Rup´erez, Eva G´omez-Ord´o˜nez, and Antonio Jim´enez-Escrig\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11.1 Introduction 219\u003c\/p\u003e \u003cp\u003e11.2 Current interest in seaweeds 220\u003c\/p\u003e \u003cp\u003e11.3 Polysaccharides: occurrence, structure, and bioactivity 224\u003c\/p\u003e \u003cp\u003e11.4 Conclusion 238\u003c\/p\u003e \u003cp\u003eAcknowledgments 238\u003c\/p\u003e \u003cp\u003eReferences 239\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Taurine Content in Marine Foods: Beneficial Health Effects 249\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eRune Larsen, Karl-Erik Eilertsen, Hanne Mæhre, Ida-Johanne Jensen, and Edel O. Elvevoll\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12.1 Introduction 249\u003c\/p\u003e \u003cp\u003e12.2 Taurine physiology 250\u003c\/p\u003e \u003cp\u003e12.3 Dietary sources 252\u003c\/p\u003e \u003cp\u003e12.4 Health benefits of dietary intake of taurine 260\u003c\/p\u003e \u003cp\u003e12.5 Conclusion 262\u003c\/p\u003e \u003cp\u003eReferences 262\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Seaweed Antimicrobials: Isolation, Characterization, and Potential Use in Functional Foods 269\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eShiau Pin Tan, Laurie O’Sullivan, Maria Luz Prieto, Peter McLoughlin, Peadar G. Lawlor, Helen Hughes, and Gillian E. Gardiner\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13.1 Introduction 269\u003c\/p\u003e \u003cp\u003e13.2 Seaweeds 270\u003c\/p\u003e \u003cp\u003e13.3 Extraction of antimicrobial compounds from seaweeds 273\u003c\/p\u003e \u003cp\u003e13.4 Separation and purification of antimicrobial compounds from seaweeds 279\u003c\/p\u003e \u003cp\u003e13.5 Structural elucidation of antimicrobial compounds from seaweeds 288\u003c\/p\u003e \u003cp\u003e13.6 In vitro assessment of the antimicrobial activity of seaweeds and\u003cbr\u003e seaweed-derived compounds 293\u003c\/p\u003e \u003cp\u003e13.7 Potential applications of seaweed antimicrobials in functional foods 299\u003c\/p\u003e \u003cp\u003e13.8 Conclusion 302\u003c\/p\u003e \u003cp\u003eAcknowledgments 302\u003c\/p\u003e \u003cp\u003eReferences 303\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Seaweed-based Functional Foods 313\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eNissreen Abu-Ghannam and Sabrina Cox\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14.1 Introduction 313\u003c\/p\u003e \u003cp\u003e14.2 Overview of seaweed bioactive components for the development of functional foods 314\u003c\/p\u003e \u003cp\u003e14.3 Seaweed pretreatment prior to incorporation in functional foods 316\u003c\/p\u003e \u003cp\u003e14.4 Incorporation of seaweeds in the development of functional foods 320\u003c\/p\u003e \u003cp\u003e14.5 Conclusion 323\u003c\/p\u003e \u003cp\u003eAcknowledgments 324\u003c\/p\u003e \u003cp\u003eReferences 324\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Sea Cucumber as a Source of Bioactive Compounds: Current Research on\u003c\/b\u003e \u003cb\u003eIsostichopus badionotus and Isostichopus fuscus from Mexico 329\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eLeticia Olivera-Castillo, Raquel Garc´ýa Barrientos, Isabel Guerrero Legarreta, Arisa´ý Hern´andez S´amano, and Yasser Chim Chi\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15.1 Introduction 329\u003c\/p\u003e \u003cp\u003e15.2 Taxonomy and classification 330\u003c\/p\u003e \u003cp\u003e15.3 Habitat and distribution 330\u003c\/p\u003e \u003cp\u003e15.4 Worldwide markets 330\u003c\/p\u003e \u003cp\u003e15.5 Sea cucumber species of commercial interest in Mexico 331\u003c\/p\u003e \u003cp\u003e15.6 Biologically active compounds: enzymes and peptides 332\u003c\/p\u003e \u003cp\u003e15.7 Conclusion 338\u003c\/p\u003e \u003cp\u003eAcknowledgments 338\u003c\/p\u003e \u003cp\u003eReferences 338\u003c\/p\u003e \u003cp\u003e\u003cb\u003e16 Advanced Extraction Processes to Obtain Bioactives from Marine Foods 343\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eMerichel Plaza and Irene Rodr´ýguez-Meizoso\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16.1 Introduction 343\u003c\/p\u003e \u003cp\u003e16.2 Fundamentals of extraction from solid samples 344\u003c\/p\u003e \u003cp\u003e16.3 Sample pretreatment before extraction 351\u003c\/p\u003e \u003cp\u003e16.4 Supercritical fluid extraction 353\u003c\/p\u003e \u003cp\u003e16.5 Pressurized fluid extraction 359\u003c\/p\u003e \u003cp\u003e16.6 Ultrasound-assisted extraction 362\u003c\/p\u003e \u003cp\u003e16.7 Microwave-assisted extraction 363\u003c\/p\u003e \u003cp\u003e16.8 Latest trends in advanced extraction 365\u003c\/p\u003e \u003cp\u003e16.9 Conclusion 367\u003c\/p\u003e \u003cp\u003eAcknowledgments 367\u003c\/p\u003e \u003cp\u003eReferences 368\u003c\/p\u003e \u003cp\u003e\u003cb\u003e17 Extraction of High-added-value Compounds from Codfish (Gadus morhua) Salting Wastewater 373\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eVincenza Ferraro, Isabel B. Cruz, Ruben Ferreira Jorge, Manuela E. Pintado, and Paula M. L. Castro\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17.1 Introduction 373\u003c\/p\u003e \u003cp\u003e17.2 Byproducts and waste from the codfish salting process 374\u003c\/p\u003e \u003cp\u003e17.3 Conclusion 388\u003c\/p\u003e \u003cp\u003eReferences 388\u003c\/p\u003e \u003cp\u003e\u003cb\u003e18 Toxicity Risks Associated with the Recovery of Bioactive Compounds from Marine Sources 395\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eLjerka Prester\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18.1 Introduction 395\u003c\/p\u003e \u003cp\u003e18.2 Seafood-associated infections 396\u003c\/p\u003e \u003cp\u003e18.3 Toxin-related seafood illnesses 399\u003c\/p\u003e \u003cp\u003e18.4 Seafood allergy 407\u003c\/p\u003e \u003cp\u003e18.5 Contaminants in fish and shellfish 409\u003c\/p\u003e \u003cp\u003e18.6 The risks and benefits of fish consumption 415\u003c\/p\u003e \u003cp\u003e18.7 Conclusion 415\u003c\/p\u003e \u003cp\u003eAcknowledgments 416\u003c\/p\u003e \u003cp\u003eReferences 416\u003c\/p\u003e \u003cp\u003eIndex 431\u003c\/p\u003e","brand":"John Wiley and Sons Ltd","offers":[{"title":"Default Title","offer_id":49406866325847,"sku":"9781118412848","price":166.46,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781118412848.jpg?v=1730497384","url":"https:\/\/bookcurl.com\/products\/bioactive-compounds-from-marine-foods-9781118412848","provider":"Book Curl","version":"1.0","type":"link"}