Conceptualizing Plant-Based Nutrition: Bioresources, Nutrients Repertoire and Bioavailability

Preface
Contents
Editors and Contributors
Abbreviations
Chapter 1: Biodiversity for Nutritive Gains: Values, Benefits, and Threats
1.1 Introduction
1.2 Nutritional Value of Biodiversity
1.3 Benefits of Biodiversity
1.4 Threats to Biodiversity
1.5 Conservation and Sustainable Use of Biodiversity for Food and Nutrition Security
1.6 Breeding Strategies for Enhancing Nutritionally Superior Plants
1.7 Concluding Remarks
References
Chapter 2: Biofortification of Crops: Novel Insights and Approaches for Enhanced Nutrient Accumulation
2.1 Introduction
2.2 Factors Affecting the Success of Biofortification
2.2.1 Plant-Related Factors
2.2.2 Environmental Factors
2.2.3 Factor Related to the Consumers
2.3 Agronomic Biofortification
2.3.1 Element Fertilization
2.3.2 Biostimulants and Other Compounds
2.3.3 Environmental Factors
2.4 Genetic Biofortification
2.4.1 Biofortification Using Breeding Techniques
2.4.2 Genetic Engineering Techniques
2.5 Biofortification Through Modification of Nutrient Transporters
2.5.1 CAX Transporters and Ca Biofortification
2.5.2 Other Ca Transporters and Ca-Related Proteins
2.5.3 HMA4 Transporter and Zn Biofortification
2.5.4 Fe and Zn Biofortification Through Transporter Modifications
2.5.4.1 IRT Transporters
2.5.4.2 Phytosiderophores
2.5.4.3 NRAMP Transporters
2.5.4.4 Other Fe and Zn Transporters
2.5.4.5 Multigene Approaches
2.6 Food Fortification
2.7 Concluding Remarks
References
Chapter 3: Food Matrix: Implications for Nutritional Quality
3.1 Introduction
3.2 Role of Food Matrix Toward Understanding Nutritional Quality
3.3 Different Types of Food Matrices and Their Interactions
3.4 Food Matrix Alters Nutrient Bioavailability
3.5 Implications of Food Matrix in Reference to Food Processing
3.6 Implications of Food Matrix in Reference to Flavor Perception, Satiety, and Gut Microbiota
3.7 Role of Food Matrix in Designing Novel Food Prototypes
3.8 Concluding Remarks
References
Chapter 4: Plant-Based Nutraceuticals
4.1 Introduction
4.2 Nature of Nutraceuticals
4.2.1 Primary Metabolites
4.2.1.1 Bioactive Peptides
4.2.1.2 Bioactive Lipids
4.2.1.3 Bioactive Polysaccharides
4.2.2 Secondary Metabolites
4.2.2.1 Polyphenols
4.2.2.2 Flavonoids
4.2.2.3 Stilbenes and Lignans
4.2.2.4 Terpenoids
4.2.2.5 Carotenoids
4.2.2.6 Alkaloids
4.2.2.7 Omega-3 and Polyunsaturated Fatty Acids
4.3 Mode of Action of Nutraceuticals
4.3.1 Heart Disease
4.3.2 Cancer
4.3.3 Diabetes
4.3.4 Neurological Disorders
4.4 Mode of Delivery of Nutraceuticals
4.4.1 Liposomes
4.4.2 Nanoemulsion
4.4.3 Nanoliposomes
4.4.4 Nanolipid Carriers
4.4.5 Natural Nanovehicles
4.4.6 Solid Lipid Nanoparticles (SLNs)
4.4.7 Biopolymer Particles
4.5 Regulations of Nutraceuticals
4.6 Concluding Remarks
References
Chapter 5: Plant-Based Milk Alternatives: Nutritional Potential and Challenges
5.1 Introduction
5.2 Plant-Based Milk Analogs
5.2.1 Soymilk
5.2.2 Almond Milk
5.2.3 Coconut Milk
5.2.4 Oat Milk
5.2.5 Rice Milk
5.2.6 Cocoa Milk
5.2.7 Hemp Milk
5.2.8 Kidney Bean Milk
5.2.9 Peanut Milk
5.2.10 Tigernut Milk
5.3 Blending of Milk Analogs and Alternative Strategies
5.4 Challenges in the Production of Milk Analogs
5.5 Concluding Remarks
References
Chapter 6: Legumes and Pulses: Ways and Means to Enhance the Protein Quality
6.1 Introduction
6.2 Protein Quality Assessment
6.3 Processing Techniques to Improve the Protein Digestibility
6.3.1 Germination
6.3.2 Infrared Heating and Wet/Heat Moisture Treatment
6.3.3 Extrusion
6.3.4 Irradiation
6.3.5 Fermentation
6.4 Genetic Approaches to Enhance Protein Quality of Pulses
6.5 Concluding Remarks
References
Chapter 7: Microgreens: A Novel Food for Nutritional Security
7.1 Introduction
7.2 Crop Species Suitable for Microgreens Cultivation
7.3 Growth Conditions and Quality of Microgreens
7.3.1 Light Spectra and the Biochemical Composition of Microgreens
7.4 Biochemical Composition of Microgreens
7.4.1 Antioxidants and Vitamins
7.4.2 Sugars
7.4.3 Mineral Content
7.4.4 Others
7.5 Diverse Scope of Microgreens
7.5.1 Microgreens as Functional Foods
7.5.2 Microgreens as Space Food
7.5.3 Microgreens for the Skin Care Formulation
7.5.4 Microgreens for Nutritional Security
7.6 Food Safety of Microgreens
7.7 Consumption of Microgreens
7.8 Conclusions and Prospects
References
Chapter 8: Antinutritional Factors: Nutrient Bioavailability and Health Beneficial Effects
8.1 Introduction
8.2 Types of Antinutritional Factors
8.2.1 Lipase Inhibitors
8.2.2 Amylase Inhibitors
8.2.3 Protease Inhibitors
8.2.4 Trypsin Inhibitors
8.2.5 Phytates
8.2.6 Polyphenols
8.2.7 Lectins
8.2.8 Glucosinolates
8.2.9 Oxalates
8.2.10 Saponins
8.2.11 Exorphins
8.2.12 Contextual Antinutrients
8.3 Health Beneficial Properties of Antinutritional Factors
8.4 Adverse Effects of Antinutritional Factors Relevance to Health
8.5 Strategies for Reduction of Antinutrients in Plant Foods
8.5.1 Decortication
8.5.2 Milling
8.5.3 Heating
8.5.4 Soaking
8.5.5 Germination
8.5.6 Fermentation
8.5.7 Extrusion Cooking Technique
8.5.8 Biotechnological Interventions
8.6 Current Trends in Antinutritional Factors
8.7 Conclusions
References
Chapter 9: Metabolic Fate of Food and Its Bioavailability
9.1 Introduction
9.2 Carbohydrates
9.2.1 Metabolic Fate of Starch
9.2.2 Dietary Fiber
9.3 Proteins
9.4 Fats and Oils
9.4.1 Metabolic Fate of Cholesterol
9.5 Phenolics and Flavonoids
9.5.1 Metabolic Fate of Bioactive Metabolites
9.6 Carotenoids
9.6.1 Metabolic Fate of Carotenoids
9.7 Interaction of Major Nutrients and Bioavailability of Secondary Metabolites
9.8 Role of Gut Microbiome in Metabolism and Bioavailability
9.9 Nutrigenomics: Link of Nutrients and Epigenetics for Well-Being
9.10 Food-Gut Microbiome and Epigenetic Linkage
9.11 Brain Health: Bioavailability Linkage
9.12 Conclusions and Way Forward
References
Chapter 10: Nutrigenomics: Insights and Implications for Genome-Based Nutrition
10.1 Introduction
10.2 Nutrigenomics and Diet Supplementation
10.3 Nutritional Regulation of Gene Expression
10.3.1 Regulation of Sugar Metabolism
10.3.2 Regulation of Fat Metabolism
10.3.3 Regulation of Protein Metabolism
10.4 Nutrients and Gene Expression in Metabolic Pathologies
10.4.1 Obesity
10.4.2 Diabetes
10.4.3 Cancer
10.5 Omic Approaches for Nutrigenomics and Precision Nutrition
10.6 Nutrigenomics of Food Pesticides
10.7 Ethical and Social Implications of Nutrigenomics
10.8 Perspectives and Concluding Remarks
References
Chapter 11: Next-Gen Biotech Crops for Human Nutrition
11.1 Introduction
11.2 Current Status of Agricultural Biotechnologies
11.3 Resistance to Biotic Stresses
11.4 Tolerance to Abiotic Stresses
11.5 Improved Yield and Nutrition Using Genetic Modification
11.6 Potential to Improve Human Health Via the Biofortification and Nutritional Enhancement of Food Crops
11.6.1 Golden Rice
11.6.2 `Golden´ Bananas to Combat Vitamin A Deficiency
11.6.3 Biofortified Maize and Cassava
11.6.4 Nutritionally Enhanced Tomatoes
11.6.5 Designer Oilseed Crops
11.7 Plant-Made Pharmaceuticals
11.8 Consumer Acceptance of Plant Biotechnology
11.9 Conclusion
References
Chapter 12: Food Safety: A Multidimensional Concept
12.1 Introduction
12.2 Multidimensionality of Food Safety
12.3 Risks from Various Sources to Food
12.4 Principles of Risk Analysis
12.5 Operationalization of Risk Analysis Framework
12.6 Setting Standards to Mitigate Risks Associated with Food
12.7 Prevention and Control of Various Hazards
12.8 Microbiological Hazards
12.9 Chemical Hazards
12.10 International Perspective in Food Safety
12.11 Holistic Approach to Ensure Food Safety
12.11.1 Science-Based Food Quality and Safety Standards
12.11.2 Food Safety Regulation, Quality Testing, and Risk-Based Surveillance
12.11.3 Support Services and Communication
12.12 Conclusion
References
Chapter 13: Future Perspectives: Plant-Based Nutrition
References