Isabel C.F.R. Ferreira

Neurocognitive Improvement Through Plant Food Bioactives: A Particular Approach to Alzheimer’s Disease

Alzheimer’s disease (AD) is currently one of the most prevalent neurodegenerative disorders , directly related to increasing rates of morbidity and autonomy impairment between worldwide citizens. Social and demographical changes are direct contributors; notwithstanding, modern lifestyle, oxidative stress and its related diseases, and, consequently, premature aging are also important triggering factors (Sun et al. 2008; Ngo and Li 2013).

Chapter 14:Chemical Methods

Irradiation technology is being progressively applied to an increasing number of different food products. The three types of irradiation that might be used on food exert distinct effects, depending on the energy and food properties, thereby implying a need for adequate detection methodologies. The effectiveness of each irradiation type, as well as its main effects on food components, is highly variable, demanding a suitable detection methodology to ensure reliable outcomes. In fact, physical, chemical, and biological methods might be used to identify irradiated foods. These methods, in addition to verifying the potential formation of secondary compounds, must be implemented to fulfill legal requirements, as well as to validate the accuracy of the specific labeling irradiated products require. Nevertheless, irradiation detection methods are considered safe, validated by scientific reports from the last 50 years, and acknowledged by international food and health organizations such as the World Health Organization (WHO) and Food and Agriculture Organization (FAO). In the following sections, the most relevant chemical techniques to detect irradiated foods are explained in detail.

Chapter 12:Methods Combined with Irradiation for Food Preservation

Food preservation by ionizing radiation involves subjecting packaged or in-bulk foods to a controlled dose of γ-ray, e-beam, or X-ray irradiation. This non-thermal treatment can be performed alone or in combination with other mild but effective preservation factors (hurdles) in order to achieve an enhanced level of food safety and stability. The hurdle concept (generally known as combined methods) provides a framework for combining more than one hurdle, which the microorganisms need to overcome to survive in the food environment. These treatments may reduce the required irradiation dose and enhance the radiosensitization of food spoilage microorganisms through synergistic (or at least additive) effects. Thus, treated foodstuffs are safer and more stable during their shelf life, while their quality attributes are better preserved. This chapter describes double- and multiple-hurdle approaches involving the use of irradiation in combination with microbicidal, microbiostatic, preventive/protective, or multifunctional hurdles, emphasizing the strengths and weaknesses of these combinations.

Phenolic Compounds and Its Bioavailability

Botanical preparations present a widespread and secular history of use. In fact, natural matrices possess a rich pool of phytochemicals, with promising biological effects. Among them, phenolic compounds have revealed to confer very important attributes to improve the well-being and longevity of worldwide population. Numerous in vitro studies have been carried out evaluating the wide spectrum of bioactivities of phenolic compounds, including its health effects, but through in vivo experiments some of these previous results cannot be properly confirmed, and considerable variations are observed. Pharmacokinetic parameters, including the assessment of bioavailability and bioefficacy of phenolic compounds, still continue to be largely investigated and considered a great hot topic among the food science and technology researchers. Thus, based on these crucial aspects, this chapter aims to provide an extensive approach about the question of the bioavailability of phenolic compounds, describing its biosynthetic routes and related mechanisms of action; to focus on the current facts and existing controversies, highlighting the importance of in vivo studies and the impact of phenolic compounds on the quality of life and longevity.