634
Functional foods, 15, 242, 261, 262, 264, 276,
613–615, 621, 623–627
categories, 1
characteristics, 3
classification, 4–5
concept, 1
definition, 2
evolution, 2
health benefits, 2, 6–7
ingredients market, 1
phytochemicals, 5, 7
research efforts, 3
scientific evidence, 5
G
Galactan (Gal), 50
Galangin, 203
Gas chromatography-mass spectrometry, 492
Gastric cancer, 484
Gastrointestinal tract (GIT), 174
Gel permeation chromatography (GPC), 57
Gelatin, 83
Gene therapy, 603
Genetically modified (GM) foods, 21, 601
Genetically modified organisms (GMOs), 109,
128, 132
Genistein, 486
Genotoxicity, 373
Geraniol (C 10 H 18 O), 102
Geranylgeranyl pyrophosphate (GGPP), 420
Germination process
anti-nutritional compounds, 288
bioactive compounds, 291, 300
definition, 287
environmental factors, 288
grains (cereals and legumes)
anti-cancer compounds, 287
anti-nutritional factors, 287
antioxidants, 284, 286, 288
bioactive compounds, 284, 286
functional components, 284
phytochemicals, 286, 287
poaceae, 284, 285
pulses, 285
reduced risk, 286
sprouted/malted, 285
hydrolytic enzymes, 300
mechanism, 289–291
phenolic compounds, 292, 293, 300
polyphenolic compounds
active compounds, 299
antioxidant activity, 297, 299
de novo synthesis and
transformation, 293
PPO, 293
sprouting, 299
seed, 284
sprouts, 288
Gestational hypertension, 534
Gliotoxin, 447
Glucomanan, 48
Glutathione peroxidase (GSH-Px), 60
Glycemic hemoglobin (HbA1c),
120, 130
Glycemic index (GI), 531
Glycosaminoglycans (GAGs), 52
Glycyrrhiza glabra, 491
Good manufacturing practices (GMPs),
520, 523
advantages, 627
cleaning procedures, 626
competitiveness, 614
control systems, 616–619
customer awareness, 626, 627
customer complaints handling, 627
dedication and financial investments, 613
designs, 615, 616
environmental monitoring program, 623
equipment management, 625, 626
establishments, 615, 616
facilities, 615, 616
food safety, 623
HACCP (see Hazard Analysis Critical
Control Point (HACCP))
internal and external systems
audits, 624
personnel commitment and
responsibilities, 614
pest control, 623
planning, 613
pre-qualification and certification, 614
product information, 626, 627
product specifications and conformance
functional foods, 624
laboratory tests, 624, 625
non-conforming products, 625
validation, 624, 625
raw materials, 622
recall procedures, 627
regulatory compliance, 614
training, 623
Grains, see Cereals and grains
Green Chemistry, 495
Greenhouse gases (GHG), 109, 117, 118, 121
Green leafy vegetables, 252, 253
Green tool/green catalyst, 319
Grifola frondosa, 45
GW9662, 425
Gyrodinium impudicum, 44
Index
Functional foods, 15, 242, 261, 262, 264, 276,
613–615, 621, 623–627
categories, 1
characteristics, 3
classification, 4–5
concept, 1
definition, 2
evolution, 2
health benefits, 2, 6–7
ingredients market, 1
phytochemicals, 5, 7
research efforts, 3
scientific evidence, 5
G
Galactan (Gal), 50
Galangin, 203
Gas chromatography-mass spectrometry, 492
Gastric cancer, 484
Gastrointestinal tract (GIT), 174
Gel permeation chromatography (GPC), 57
Gelatin, 83
Gene therapy, 603
Genetically modified (GM) foods, 21, 601
Genetically modified organisms (GMOs), 109,
128, 132
Genistein, 486
Genotoxicity, 373
Geraniol (C 10 H 18 O), 102
Geranylgeranyl pyrophosphate (GGPP), 420
Germination process
anti-nutritional compounds, 288
bioactive compounds, 291, 300
definition, 287
environmental factors, 288
grains (cereals and legumes)
anti-cancer compounds, 287
anti-nutritional factors, 287
antioxidants, 284, 286, 288
bioactive compounds, 284, 286
functional components, 284
phytochemicals, 286, 287
poaceae, 284, 285
pulses, 285
reduced risk, 286
sprouted/malted, 285
hydrolytic enzymes, 300
mechanism, 289–291
phenolic compounds, 292, 293, 300
polyphenolic compounds
active compounds, 299
antioxidant activity, 297, 299
de novo synthesis and
transformation, 293
PPO, 293
sprouting, 299
seed, 284
sprouts, 288
Gestational hypertension, 534
Gliotoxin, 447
Glucomanan, 48
Glutathione peroxidase (GSH-Px), 60
Glycemic hemoglobin (HbA1c),
120, 130
Glycemic index (GI), 531
Glycosaminoglycans (GAGs), 52
Glycyrrhiza glabra, 491
Good manufacturing practices (GMPs),
520, 523
advantages, 627
cleaning procedures, 626
competitiveness, 614
control systems, 616–619
customer awareness, 626, 627
customer complaints handling, 627
dedication and financial investments, 613
designs, 615, 616
environmental monitoring program, 623
equipment management, 625, 626
establishments, 615, 616
facilities, 615, 616
food safety, 623
HACCP (see Hazard Analysis Critical
Control Point (HACCP))
internal and external systems
audits, 624
personnel commitment and
responsibilities, 614
pest control, 623
planning, 613
pre-qualification and certification, 614
product information, 626, 627
product specifications and conformance
functional foods, 624
laboratory tests, 624, 625
non-conforming products, 625
validation, 624, 625
raw materials, 622
recall procedures, 627
regulatory compliance, 614
training, 623
Grains, see Cereals and grains
Green Chemistry, 495
Greenhouse gases (GHG), 109, 117, 118, 121
Green leafy vegetables, 252, 253
Green tool/green catalyst, 319
Grifola frondosa, 45
GW9662, 425
Gyrodinium impudicum, 44
Index