Introduction: Metabolic-Driven Ecological Rationale to Advance Biotechnological Approaches for Functional Foods
This introduction presents an overview of the key concepts discussed in the subsequent chapters of this book. The book outlines the science behind and regulation of the substantiation of health claims in functional foods. It focuses on bioactive ingredients for food supplements and functional foods arising from different plant sources, including corn, ancient emmer wheat, barley, black soybean, fava bean, and herbs in the Lamiaceae family and the Lemnaceae family. The book provides excellent examples of using targeted beneficial bacteria such as lactic acid bacteria to improve functional foods and ingredients. It also focuses on cell and cell based models to screen the health promoting properties of dietary components. The book shows examples of in vitro enzyme inhibition assay models relevant to early stages of type 2 diabetes and its complications. It explains insights on how microbiome-rich foods are important for maternal and child health.