"Superfood and Functional Food: The Development of Superfoods and Their Roles as Medicine" ed. by Naofumi Shiomi and Viduranga

This book focuses on the production of superfoods and functional foods and their role as medicine.

Superfoods and functional foods are receiving increasing attention because of their important roles in health.
In the early chapters, prominent researchers introduce the roles and production of microalgae and functional fruits through metabolic engineering, the use of food waste, and effective cooking procedures. In the latter chapters, other prominent researchers introduce the medical effects of polyphenols, glutamine, and unsaturated fatty acids, which are contained in superfoods and functional foods.
They suggest the importance of superfoods and functional foods in the treatment and prevention of many diseases.

Contents
Preface
1 A Prominent Superfood: Spirulina platensis
2 Quality Assessment of Microalgae Exposed to Trace Metals Using Flow Cytometry
3 Functional Fruits Through Metabolic Engineering
4 Food Wastes as Valuable Sources of Bioactive Molecules
5 Selected Superfoods and Their Derived Superdiets
6 The Mediterranean Diet in the Prevention of Degenerative Chronic Diseases
7 Isoflavones: Vegetable Sources, Biological Activity, and Analytical Methods for Their Assessment
8 Anthocyanins in Berries and Their Potential Use in Human Health
9 Protective Effects of Curcumin on Gastric Inflammation and Liver Disease
10 Glutamine: A Conditionally Essential Amino Acid with Multiple Biological Functions
11 Polyunsaturated Fatty Acids on Cardiovascular Health: Revealing Potentials of Functional Food
12 Evolution and Therapy of Brain by Foods Containing Unsaturated Fatty Acids