Features of Novel Food Ingredients for Weight Control:
- reviews research into the production and use of specific ingredients which can help to control body weight
- provides food industry professionals with essential information about particular ingredients that are effective in weight management
- valuable reference for nutritionists and food industry professionals
Part 1 discusses ingredients implicated in the development of obesity such as sugars and lipids and the body’s response to hunger and satiety.
Part 2 addresses particular ingredients derived from grains, fruit and vegetables, which can assist weight control. Chapters cover ß-glucans, oligosaccharides, starch and carbohydrates.
Part 2 details dairy-based ingredients which can help regulate weight. It covers the use of food constituents such as calcium, conjugated linoleic acid (CLA), polyunsaturated fatty acids (PUFAs) and trans-free oils and fats.
Contents
Part 1: Food and Obesity
Lipid metabolism: its role in energy regulation and obesity
- Lipid metabolism: from digestion and synthesis to storage
- Adipose tissue
- De novo lipogenesis (DNL)
Hunger and satiety: relation to body weight control
- Factors influencing satiety and satiation
- The impact of different food components on satiety
- The need for biomarkers of satiety
- Developing new biomarkers
Glycemic control, insulin resistance and obesity
- The glycemic index of foods and its effect on insulin response and glycemia
- The effect of food processing on the glycemic index
- The glycemic load
- Association of glycemic response with safety and food intake
- Carbohydrate type, glycemic response and weight control
Controlling lipogenesis and thermogenesis and the use of ergogenic aid for weight control
- Overwiew of nutrition and thermogenesis
- Overview of nutrition and lipogenesis
- Nutrition and development of lean body mass and body fat mass
- Using food and food components to control lipogenisis and thermogenesis
- Using ergogenic aids for weight control
Food ingredients implicated in obesity: sugars and sweeteners
- Definition of sugars and alternative sweeteners
- Sugars and alternative sweeteners: role in obesity
Part 2: Ingredients from Grains, Fruits and Vegetables for Weight Control
ß-glucans
- Sources of ß-glucans
- ß-glucan structure and related properties
- Effect of ß-glucan on lipid metabolism
- Effects of ß-glucans on energy and carbohydrate metabolism
- ß-glucans and weight control
- ß-glucans in regulation of satiety and acceptation by consumers
- Use of ß-glucan in food products
Non-digestible oligosaccharides
- Dietary fibers and food intake
- Sources and properties of non digestible oligosaccharides
- Effect of non-digestible oligosaccharides on glucose and lipid metabolism: a phenomenon linked to a decrease in food intake
- NDO, food intake and weight control: a key role for gastro-intestinal peptides
- The role of GLP-1 in the improvement of food intake, fat development and diabetic state by NDO
- Relevance of NDO effect in human studies
Resistant Starch
- Background
- Role of resistant starch in weight management
- Increasing the resistant starch content of foods
Modified carbohydrates with lower glycemic index
- Methods to produce carbohydrates with lower glycemic index
- Raw starch slowly digestible and resistant characteristics
- Starch structural modification
- Influence of other food components
Novel ingredients for weight loss: new developments
- Criteria for a successful new ingredient for weight loss
- Hydroxycitric acid (HCA)
- Hoodia gordonii
- Other potential weight loss ingredients
Part 3: Dairy Ingredients and Lipids for Weight Control
Dietary and supplemental calcium and its role in weight loss: weighing the evidence
- Role of dietary and supplemetary calcium in weight control
- Determining the role of calcium in weight control
- Mechanisms: calcium and the regulation of energy metabolism
- Dietary vs supplementary calcium and weight control
- Using calcium in functional food products
Conjugated Fatty Acids (CLA), body composition and weight control
- Sources of CLA and estimated daily intake
- Effect of CLA on body composition
- Safety issues
- CLA and functional foods
Omega-3 fatty acids and other PUFAs and weight control
- Determining the role of omega-3 fatty acids and other PUFA in weight control
- Effects of omega-3 fatty acids and other OUFA on energy metabolism and other factors connected to weight control
- Producing omega-3 PUFA
- Omega-3 and other PUFA in functional food products
Medium-chain and structured triglycerides (MCTs): their role in weight control
- Medium-chain triglycerides (MCT) and weight control
- Metabolic effects of MCT connected to weight control
- Effects of structured lipids related to weight control
- Producing oils using MCT
Trans-free oils and fats
- Requirements for trans-free fat compositions
- Production of trans-free fats and their application
- Implementation of trans-free fats into manufacturing and supply chain
Index
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