Active Compounds, Health Effects, and Extraction of Unconventional Plant Seed Oils

Çavdar, Hasene Keskin

doi:10.1007/978-3-030-03344-6_10

Cited by 2 publications

(1 citation statement)

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“…The residual material left after olive oil extraction is rich in bioactive compounds such as polyphenols, tocopherols, tocotrienols, phytosterols, squalene, triterpenic acids, and unsaturated fatty acids, which collectively offer potential health benefits, including antioxidant, anti-inflammatory, cardioprotective, and immune-supportive effects. [222] Sunflower meal Residue from sunflower oil extraction, a good source of protein, contains a diverse array of main bioactive compounds, including phenolic compounds, phytosterols, tocopherols, and lignans, which contribute to its nutritional and health-promoting properties. [223] Canola meal Canola meal is rich in essential nutrients and bioactive compounds, including protein, fibre, omega-3 and omega-6 fatty acids, and glucosinolates, making it a valuable and health-promoting feed ingredient for animals.…”

Section: Olive Pomacementioning

confidence: 99%

Designing Nutrition for Health—Incorporating Dietary By-Products into Poultry Feeds to Create Functional Foods with Insights into Health Benefits, Risks, Bioactive Compounds, Food Component Functionality and Safety Regulations

Vlaicu,

Untea,

Varzaru

et al. 2023

Foods

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This review delves into the concept of nutrition by design, exploring the relationship between poultry production, the utilization of dietary by-products to create functional foods, and their impact on human health. Functional foods are defined as products that extend beyond their basic nutritional value, offering potential benefits in disease prevention and management. Various methods, including extraction, fermentation, enrichment, biotechnology, and nanotechnology, are employed to obtain bioactive compounds for these functional foods. This review also examines the innovative approach of enhancing livestock diets to create functional foods through animal-based methods. Bioactive compounds found in these functional foods, such as essential fatty acids, antioxidants, carotenoids, minerals, vitamins, and bioactive peptides, are highlighted for their potential in promoting well-being and mitigating chronic diseases. Additionally, the review explores the functionality of food components within these products, emphasizing the critical roles of bioaccessibility, bioactivity, and bioavailability in promoting health. The importance of considering key aspects in the design of enhanced poultry diets for functional food production is thoroughly reviewed. The safety of these foods through the establishment of regulations and guidelines was reviewed. It is concluded that the integration of nutrition by design principles empowers individuals to make informed choices that can prioritize their health and well-being. By incorporating functional foods rich in bioactive compounds, consumers can proactively take steps to prevent and manage health issues, ultimately contributing to a healthier society and lifestyle.

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Section: Olive Pomacementioning

confidence: 99%