Nutraceuticals and functional foods: Whole versus processed foods

By F. Shahidi. 2009

438 citations recorded by the source corpus.

Subfields: Genetics, Pathology and Forensic Medicine, Public Health, Environmental and Occupational Health

View Paper: https://www.semanticscholar.org/paper/ed1b2411b5773c3e1cb702b15c813a1eed80e9c5

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Genetics

1. M. Salas‐Mellado
2. V. Bapat
3. U. Jagtap
4. Michele Silveira Coelho

In Pathology and Forensic Medicine

1. M. Salas‐Mellado
2. V. Bapat
3. U. Jagtap
4. Michele Silveira Coelho

In Public Health, Environmental and Occupational Health

1. M. Salas‐Mellado
2. V. Bapat
3. U. Jagtap
4. Michele Silveira Coelho

Citations in the corpus

• Impact of microalgal feed supplementation on omega-3 fatty acid enrichment of hen eggs (2013, background): “of research and development (Shahidi, 2009).”
• Chemical Characterization of CHIA ( Salvia hispanica L.) for Use in Food Products (2014, background): “Based on these data, it is evident that bioactive components in the extracts act as radical sequestrators and hydrogen donors [36].”
• Wines from fruits other than grapes: Current status and future prospectus (2015, background): “The winemaking process releases many of these bioactive components into aqueous ethanolic solution, thus making them more biologically available for absorption during consumption (Shahidi, 2009).”
• Functional Composition, Nutritional Properties, and Biological Activities of MoroccanSpirulinaMicroalga (2019, background): “Recently, algae have been used as food supplements in order to enhance their nutritional value, as animal feed additives, and even for pharmaceutical uses [3, 4].”
• Antioxidant activity of some seaweed from the gulf of Thailand (2011, background): “Thus, natural antioxidants are considered safe for use as ingredients in medicine, dietary supplements, nutraceuticals and cosmetics with the objective of improving consumer health, reducing the effects of harmful diseases and other broader aspects of immune system function (Shahidi, 2009).”
• An Assessment of the Antioxidant and Antimicrobial Activity of Six Species of Edible Irish Seaweeds (2010, background): “Antioxidant activity of marine algae may arise from pigments such as chlorophylls and carotenoids, vitamin and vitamin precursors including α-tocopherol, β-carotene, niacin, thiamine and ascorbic acid, phenolics such as polyphenolics and hydroquinones and flavonoids, phospholipids particularly phosp”
• Dietary fibre and physicochemical properties of several edible seaweeds from the northwestern Spanish coast (2010, background): “However, in recent decades there has been an increase in direct consumption of marine algae as food in Western countries and most recently as components of functional foods (Shahidi, 2009) because of their especial nutritional properties.”