Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress

<p>PART 1. DEVELOPING NEW FUNCTIONAL FOODS: AN OVERVIEW<br>1. Extraction and isolation of bioactive compounds from plants: A review on their pharmacological market value<br>2. Interplay between antioxidant and anti-inflammatory food-derived compounds<br>3. Design of functional foods by 3D printing<br>4. New functional foods: Marketing, consumer awareness and regulatory aspects <br>5. Ensuring the future of functional foods</p> <p>PART 2. ANTIOXIDANT AND ANTI-INFLAMMATORY DIETARY COMPOUNDS<br>6. Polysaccharides as new functional ingredients<br>7. Omega-3 and -6 fatty acids in the spatial and temporal regulation of the inflammatory response<br>8. Bioactive peptides as modulators of inflammation and oxidative stress<br>9. Anti-inflammatory and antioxidant phenolic compounds<br>10. Terpenoids as inflammation and oxidative stress modulators<br>11. Anti-inflammatory and antioxidant micronutrients<br>12. Glucosinolates as regulators of inflammation</p> <p>PART 3. NEW FOOD SOURCES OF ANTIOXIDANT AND ANTI-INFLAMMATORY COMPOUNDS<br>13. Micro and macroalgae as source of antioxidant and anti-inflammatory compounds<br>14. Findings on Whole-Grain Consumption and Biomarkers of Systemic Inflammation<br>15. Probiotics from research to market: the possibilities, risks and challenges <br>16. Insects as new source of anti-inflammatory and antioxidant compounds</p> <p>PART 4. ADVANCES ON TECHNOLOGICAL APROACHES FOR THE PRODUCTION OF ANTIOXIDANT AND ANTI-INFLAMATORY INGREDIENTS<br>17. New delivery solutions for anti-inflammatory food ingredients <br>18. Advanced Extraction Techniques for retrieval of anti-inflammatory and antioxidant compounds from new plant sources <br>19. Biotechnological strategies to produce anti-inflammatory and antioxidant ingredients</p> <p>PART 5. DIETARY ANTI-INFLAMMATORY AND ANTIOXIDANT COMPOUNDS: CLINICAL EVIDENCE IN DISEASE PREVENTION<br>20. Nutritional regulators of intestinal inflammation<br>21. Dietary pattern in relation to chemoprevention of neuroinflammatory disorders<br>22. Anti-inflammatory food compounds against cardiovascular diseases<br>23. Dietary chemopreventive compounds<br>24. Antioxidant and anti-inflammatory food compounds against metabolic disorders<br>25. Anti-Inflammatory effect of exercise mediated immune regulation</p>