Cubierta -- Title Page -- Copyright Page -- Contents -- List of contributors -- Series Foreword -- Series Preface -- About the Series (Volumes I-X) -- Volume Preface -- 1 - Mineral and vitamin fortification -- 1 - Introduction -- 2 - Minerals -- 2.1 - Copper -- 2.2 - Iron -- 2.3 - Zinc -- 2.4 - Manganese -- 2.5 - Nickel -- 2.6 - Daily Needs for the Essential Metals -- 3 - Vitamins -- 3.1 - Vitamins Soluble in Fats (Oils) -- 3.1.1 - Vitamin A -- 3.1.2 - Vitamin D -- 3.1.3 - Vitamin E -- 3.1.4 - Vitamin K -- 3.2 - Vitamins Soluble in Water -- 3.2.1 - Vitamin C -- 3.2.2 - Vitamin B1: Thiamine -- 3.2.3 - Vitamin B2: Riboflavin -- 3.2.4 - Vitamin B3: Niacin -- 3.2.5 - Vitamin B5: Pantenonic Acid -- 3.2.6 - Vitamin B6: Pyridoxin -- 3.2.7 - Vitamin B12: Cobalamine -- 3.2.8 - Vitamin B9: Folic Acid -- 3.2.9 - Vitamin H: Biotin -- 4 - Fortification of Food With Vitamins and Minerals -- 5 - Determination of Vitamins and Minerals in Fortified Food -- 6 - Improvements of Awareness and Health Culture on Fortified Food -- 7 - Conclusions -- References -- 2 - Functional nutraceuticals: past, present, and future -- 1 - Introduction -- 2 - Naturally Derived Bioactive Compounds -- 1.1 - Subtlety of Nutraceuticals -- 3 - Indicative Matrix of Phytochemicals (With Nutraceutical Properties) and Possible Health Benefits -- 3.1 - Therapeutic Properties of Phytochemicals -- 4 - Chronic Disease Management with Nutraceuticals -- 4.1 - Alzheimer's Disease (AD) -- 4.2 - Cardiovascular Diseases (CVD) -- 4.3 - Carcinoma -- 4.4 - Renal Diseases -- 4.5 - Osteoarthritis -- 5 - Extraction of Nutraceuticals from Plants and Animals -- 5.1 - Soxhlet Extraction -- 5.2 - Sonication Assisted Extractions -- 5.3 - Microwave Assisted Extraction (MAE) -- 5.4 - Supercritical Fluid Extraction -- 6 - Analytical Techniques Used for the Characterization of Nutraceuticals.

7 - Issues Related with the Incorporation of Nutraceuticals in Foods -- 8 - Delivery Systems for Enhancing the In Vivo Bioavailability and Stability of Nutraceuticals -- 8.1 - Some of the Presently Focused Nutraceutical Delivery Vehicles -- 8.1.1 - Phospholipid-Based Delivery Vehicles -- 8.1.2 - Liposomes as Carrier Systems -- 8.1.3 - Niosomes as Carrier Systems -- 8.1.4 - Emulsion-Based Delivery Systems -- 8.1.5 - Microemulsion/Nanoemulsions as Delivery Vehicles -- 8.1.6 - Ethosomes as Carrier Systems -- 8.1.7 - Self-Microemulsifying Drug Delivery Systems (SMEDDS) -- 9 - Nanoencapsulation-Based Delivery Vehicles -- 9.1 - Solid Lipid Nanoparticles (SLNs) -- 9.2 - Nanostructured Lipid Carriers (NLCs) -- 10 - Challenges Associated with Epidemiological Research on Nutraceuticals -- 11 - Future of Nutraceutials and Nutraceutials Research -- 12 - Conclusions -- References -- 3 - Nutrition nutraceuticals: a proactive approach for healthcare -- 1 - Introduction -- 2 - Nutraceuticals -- 3 - Classifying Nutraceutical Factors -- 3.1 - Dietary Supplements -- 3.2 - Functional Foods -- 3.3 - Nutraceuticals as Bioactives for Health Benefits -- 4 - Role of Nutraceuticals as "Dietary Antioxidants" -- 4.1 - Prooxidant Activity of Antioxidants -- 5 - Nutraceuticals for Self-Care and Longevity -- 6 - Nutraceuticals in Chemotherapy -- 7 - Using Natural Compounds Combinations in Nutraceuticals -- 8 - Nutraceuticals as Bioenhancers -- 8.1 - Mechanism of Action of Bioenhancers -- 8.2 - Details of Some Important Natural Bioenhancers -- 8.2.1 - Piperine -- 8.2.2 - Ginger (Z. officinale) -- 8.2.3 - Quercetin -- 8.2.4 - Naringin -- 8.2.5 - Glycyrrhizin -- 9 - Role of Nanotechnology for Anticancer Nutraceuticals -- 10 - Regulations for Nutraceuticals -- 11 - Future of Nutraceuticals -- 12 - Conclusions -- References.

4 - Potential of nanotechnology in nutraceuticals delivery for the prevention and treatment of cancer -- 1 - Introduction -- 1.1 - Nutraceuticals -- 2 - Nutraceuticals for Cancer Prevention and Treatment -- 2.1 - Curcumin -- 2.2 - Propolis -- 2.3 - Green Tea (Catechins) -- 2.4 - Silymarin -- 2.5 - Capsaicin -- 2.6 - Genistein -- 2.7 - Vitamin D3 (Calcitriol) -- 3 - Clinical Problems of Nutraceuticals -- 4 - Formulations to Enhance Nutraceuticals' Characteristics -- 4.1 - Liposomes -- 4.2 - Nanoemulsions -- 4.3 - Nanoparticles -- 4.4 - Phytosomes -- 5 - Nanoformulation of Anticancer Nutraceuticals -- 5.1 - Oral Delivery Systems of Nutraceuticals -- 5.2 - Other Delivery Routes of Nutraceuticals -- 6 - Advantages of the Nanoformulation of Anticancer Nutraceuticals -- 6.1 - Enhanced Solubility -- 6.2 - Sustained Duration of Action -- 6.3 - Stability under Storage Conditions -- 6.4 - Cancer Targeting -- 7 - Conclusions -- References -- 5 - Adulteration and safety issues in nutraceuticals and dietary supplements: innocent or risky? -- 1 - Introduction -- 2 - Regulatory Issues with Nutraceuticals and Dietary Supplements -- 3 - Intentional Adulteration, Counterfeiting, and Undeclared Labeling in Nutraceuticals, Dietary Supplements, and Other Her... -- 3.1 - Adulteration in Herbal Preparations for Sexual Enhancement -- 3.2 - Adulteration in Herbal Slimming Preparations -- 3.3 - Adulteration in Nutraceuticals and Dietary Supplements Used for Other Therapeutic Purposes -- 3.4 - Use of Novel and Advanced Analysis Techniques for Morphologically Substitute Species: Contamination and Adulteration ... -- 3.5 - Adulteration in Essential Oils -- 4 - Conclusions -- References -- 6 - Regulatory perspectives on nanotechnology in nutraceuticals -- 1 - Introduction -- 2 - Regulatory Aspects on the Use of Nanomaterials in Nutraceuticals -- 2.1 - Regulatory Framework.

2.1.1 - International Regulatory Framework -- 2.1.1.1 - USA Approach -- 2.1.1.2 - Canadian Approach -- 2.1.1.3 - Australian Approach -- 2.1.2 - European Regulatory Framework -- 2.2 - Nanomaterial Definition -- 2.2.1 - International and National definitions -- 2.2.2 - Regulatory Definitions in EU -- 2.2.2.1 - Horizontal Definitions -- 2.2.2.1.1 - EU Level Recommendation -- 2.2.2.1.2 - National Registries -- 2.2.2.2 - Other Regulatory Nanomaterial Definitions -- 2.3 - Nanofood Safety Assessment -- 3 - Characterization of Nanomaterials for Regulatory Purposes -- 3.1 - State of the Art -- 3.2 - Validated Methods -- 3.3 - Determination of Size and Size Distribution of Nanoparticles -- 3.4 - Other Relevant Parameters -- 4 - Hazard Identification and Characterization -- 5 - Concluding Remarks -- References -- 7 - Elucidating the therapeutic potential of nutraceuticals -- 1 - Introduction -- 2 - Functional Foods and Nutraceuticals -- 3 - Extraction of Bioactive Components -- 4 - Supercritical Fluid Extraction -- 5 - Advantages and Disadvantages of SFE -- 6 - Encapsulation of Nutraceutical Compounds -- 7 - Microencapsulation Technologies Used for Bioactive Food Ingredients -- 7.1 - Microbial Products -- 7.2 - Nonmicrobial Products -- 8 - Bioactive Components Delivery -- 8.1 - Microbial Products -- 8.2 - Nonmicrobial Products -- 9 - Therapeutic Potential of Nutraceutical Compounds -- 10 - Cardamom -- 10.1 - Antibacterial/Fungal Activity -- 10.2 - Large Cardamom Activity as Antidiabetic -- 10.3 - Cardio-Adaptogen Activity -- 10.4 - Cardamom Antioxidant Activity -- 10.5 - Cardamom Antihyperlipidemic Activity -- 10.6 - Cardiovascular Diseases -- 10.7 - Pharmacological Potential/Ethnobotanical Uses -- 11 - Cinnamon -- 11.1 - Antioxidant Activity -- 11.2 - Antidiabetic Activity -- 11.3 - Hypolipidemic Potential -- 11.4 - Antipyretic and Analgesic Effects.

11.5 - Antibacterial Activity -- 11.6 - Antiinflammatory Activity -- 11.7 - Antimicrobial Activities -- 11.8 - Nematicidal Activity -- 12 - Turmeric -- 12.1 - Hypocholesterolemic and Hypoglycemic Potential -- 12.2 - Antiinflammatory Activity -- 12.3 - Antioxidant Effect -- 12.4 - Antimutagenic and Anticancerous Property -- 12.5 - Antiviral, Antimicrobial, and Antiparasitic Activities -- 13 - Ginger -- 13.1 - Antiinflammatory and Anticancer Properties -- 13.2 - Antiplatelet Effect -- 13.3 - Antioxidant Effect -- 13.4 - Antiulcer Properties -- 13.5 - Anticonvulsive and Analgesic Effect -- 13.6 - Cardiovascular Effect -- 14 - Cassia -- 14.1 - Antiulcerogenic Activity -- 14.2 - Antifungal Activity -- 14.3 - Hypoglycemic and Hyperlipidemic Effects -- 14.4 - Pesticidal Activity -- 15 - Clove -- 15.1 - Antimicrobial Activity -- 15.2 - Antioxidant Activity -- 15.3 - Antiinflammatory Activity -- 15.4 - Mosquito-Repellent Activity -- 15.5 - Insecticidal Activity -- 15.6 - Antiviral Activity -- 15.7 - Toxicity Studies -- 16 - Nutmeg and Mace -- 16.1 - Antimicrobial and Antiamoebic Activity -- 16.2 - Antibacterial Activity -- 16.3 - Anticancer Activity -- 17 - Coriander -- 17.1 - Hypoglycaemic Potential -- 17.2 - Aflatoxin Control and Insecticidal Effect -- 18 - Cumin -- 18.1 - Antioxidant Activity -- 18.2 - Reproductive and Hypoglycaemic Properties -- 18.3 - Antimicrobial Activity -- 19 - Fennel -- 19.1 - Antioxidant Activity -- 19.2 - Antimicrobial Property -- 19.3 - Anticancer Property -- 19.4 - Act as a Food Allergen -- 20 - Fenugreek -- 20.1 - Wound Healing -- 20.2 - Immunomodulatory Effect -- 20.3 - Antioxidant Activity -- 20.4 - Hypocholesterolaemic Activity -- 21 - Chili -- 21.1 - Anticancerous Activity -- 21.2 - Antiobesity Potential -- 22 - Vanillin -- 22.1 - Antioxidant Property -- 22.2 - Antimicrobial Activity -- 23 - Aniseed.

23.1 - Antiinflammatory and Antibacterial Activity.