Cited by 169Consumer Attitudes and Food LabelingPhytochemicals and Antioxidant ActivitiesFood Nutrient Composition and Product Development

The DOI matches its Crossref record.

Functional Food - Improve Health through Adequate Food

Open access

Marı́a Chávarri·2017·InTech eBooks

DOI 10.5772/66263

Open this paper in CoChat — free account

Abstract

In recent years, the concern of society about how food influences the health status of people has increased. Consumers are increasingly aware that food can prevent the development of certain diseases, so in recent years, the food industry is developing new, healthier products taking into account aspects such as trans fats, lower caloric intake, less salt, etc. However, there are bioactive compounds that can improve the beneficial effect of these foods and go beyond the nutritional value. This book provides information on impact of bioactive ingredients (vitamins, antioxidants, compounds of the pulses, etc.) on nutrition through food, how functional foods can prevent disease, and tools to evaluate the effects of bioactive ingredients, functional foods, and diet.

Integrity signals

Registry

Crossref · 10.5772/66263

Cites

Statistics

Recomputing p-values needs the paper’s full text.

Claims the paper makes

We couldn’t retrieve this paper’s full text, so its claims and self-check weren’t run. The registry and citation checks still apply.

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

Still being checked.

Items 101–169 of 169

Key Determinants of Seed Size for Enhancing Genetic Gain in Legumes
Padhy, A. K., Singh, A., Chaurasia, S., Parida, S. K., Tripathi, K., & Bhatia, S. (2025) · Plant Cell & Environment · doi:10.1111/pce.15632 · Cited by 7
Abiotic and Biotic Stress Factors Affecting Storage of Legumes in Tropics
Mengistu, H. K. (2022) · IntechOpen eBooks · doi:10.5772/intechopen.99413 · Cited by 7
Environmental and nutritional perspective of a more sustainable meat consumption in Brazil
Travassos, G. F., da Cunha, D. A., & Coelho, A. B. (2023) · Environment Development and Sustainability · doi:10.1007/s10668-023-03941-3 · Cited by 7
Genetic Diversity of Grain Legumes for Food and Nutritional Security
Sharma, P., Tailor, A., Joshi, A., & Bhoi, T. K. (2024) · Sustainable development and biodiversity · doi:10.1007/978-981-99-5245-8_3 · Cited by 7
Germination Triggers Substantial Changes in GABA, Polyphenol, Sugar, and Organic Acid Content of Commonly Consumed Legumes
Pencheva, D., Teneva, D. G., Todorova, Z., Ognyanov, M. H., Petrova, A., Georgiev, V., Pimpilova, M., & Denev, P. N. (2026) · Plants · doi:10.3390/plants15020242 · Cited by 6
Assessment of the Malting Process of Purgatory Bean and Solco Dritto Chickpea Seeds
Cimini, A., Poliziani, A., Morgante, L., & Moresi, M. (2023) · Foods · doi:10.3390/foods12173187 · Cited by 6
Nutritional and Phytochemical Profiling of Vicia faba L. var. Minor Seeds: a Multifaceted Exploration of Natural Antioxidants and Functional Food Potential
Yehmed, J., Tlahig, S., Mohamed, A. L., Yahia, H., Lachiheb, B., Yahia, L. B., & Loumerem, M. (2024) · Applied Biochemistry and Biotechnology · doi:10.1007/s12010-024-04993-5 · Cited by 6
Green guaje (Leucaena leucocephala) and pigmented guaje (Leucaena esculenta) as sources of antioxidant and immunomodulatory peptides
Valencia-Olivares, C., Franca-Oliveira, G., Luna‐Vital, D. A., & Hernández‐Ledesma, B. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.141781 · Cited by 6
Update on phytoplasma diseases associated with legumes in Asia
Esmaeilzadeh‐Hosseini, S. A., Azadvar, M., Reddy, M. G., Salehi, M., & Rao, G. P. (2023) · Elsevier eBooks · doi:10.1016/b978-0-323-91897-8.00016-2 · Cited by 6
Biotechnological Approaches for Enhancing Stress Tolerance in Legumes
Chandrashekharaiah, P. S., Paul, V., Kushwaha, S., Sanyal, D., & Dasgupta, S. (2021) · Sustainable agriculture reviews · doi:10.1007/978-3-030-68828-8_9 · Cited by 6
The effect of bitter almond (Amygdalus communis L. var. Amara) gum as a functional food on metabolic profile, inflammatory markers, and mental health in type 2 diabetes women: a blinded randomized controlled trial protocol
Saati, S., Dehghan, P., Azizi-Soleiman, F., & Mobasseri, M. (2023) · Trials · doi:10.1186/s13063-023-07085-7 · Cited by 6
Nutrients, the Bioavailability of Micronutrients and Antinutrient Composition of African Yam Bean Tubers
Baiyeri, S. O., & Samuel-Baiyeri, C. (2023) · Tropical Journal of Natural Product Research · doi:10.26538/tjnpr/v7i4.26 · Cited by 6
Accumulation of Essential and Trace Elements in Guar (Cyamopsis tetragonoloba) and Guar Gum Cultivated in Semi-arid Regions of Sindh, Pakistan
Khan, A. H., Talpur, F. N., & Afridi, H. I. (2019) · Biological Trace Element Research · doi:10.1007/s12011-019-01797-1 · Cited by 6
Fermentation of Grains
Ahmed, I. A. M., Juhaimi, F. A., & Bekhit, A. E. A. (2018) · Elsevier eBooks · doi:10.1016/b978-0-08-100596-5.21657-0 · Cited by 6
Development and Characterization of Nutritious and Sustainable Canned Fish Meal Prototype for Different Population Segments
Oliveira, H., Cristóvão, M. B., Nabais, A., Camacho, C., Sapatinha, M., Pires, C., Lourenço, H. M., Fernandes, M. H., Fernandes, M. J., Fraqueza, M. J., et al. (2025) · Sustainability · doi:10.3390/su17115050 · Cited by 5
Enriching Lactobacilli from Fermented Pulse Dal Flour-Analyzing its Efficacy in Utilizing Carbohydrates and Production of α-galactosidase Enzyme During Pigeon Pea Fermentation
Gandhi, P. R. (2021) · Journal of Pure and Applied Microbiology · doi:10.22207/jpam.15.4.22 · Cited by 5
Garlic as a Potential Nominee in Functional Food Industry
Javed, M., Ahmed, W., Mian, R., & Ahmad, A. M. R. (2021) · IntechOpen eBooks · doi:10.5772/intechopen.99819 · Cited by 6
Metabolomics and its application in fermented foods
Adebo, J. A., Chinma, C. E., Omoyajowo, A. O., & Njobeh, P. B. (2023) · Elsevier eBooks · doi:10.1016/b978-0-323-98341-9.00001-3 · Cited by 5
Effect of oat or rice flour on pulse-induced gastrointestinal symptoms and breath hydrogen in subjects sensitive to pulses and controls – a randomised cross-over trial with two parallel groups
Laito, S., Valkonen, N., Laaksonen, O. A., Kalliomäki, M. A., Tuure, T., & Linderborg, K. M. (2022) · British Journal Of Nutrition · doi:10.1017/s0007114522000332 · Cited by 5
Data-driven innovation and 4th industrial revolution concepts for the development and improvement of fermented foods
Hlangwani, E., & Doorsamy, W. (2023) · Elsevier eBooks · doi:10.1016/b978-0-323-98341-9.00008-6 · Cited by 5
African legume, pulse, and oilseed-based fermented products
Chinma, C. E., Ezeocha, V. C., Adedeji, O. E., Inyang, C. U., Enujiugha, V. N., & Adebo, O. A. (2023) · Elsevier eBooks · doi:10.1016/b978-0-323-98341-9.00012-8 · Cited by 5
Nutritional constituents and effect of in vitro digestion on polyphenols and antioxidant activity of the large-leaved buttercup (Ranunculus macrophyllus Desf.)
Deghima, A., Ansorena, D., Calvo, M. I., Astiasarán, I., & Bedjou, F. (2021) · Food Bioscience · doi:10.1016/j.fbio.2021.100904 · Cited by 5
Nutritional Enrichment in Legumes Through Omics Approaches
Younas, A., Yousaf, Z., Riaz, N., Rashid, M., Shahid, M. J., Aftab, A., Maqbool, Z., Yasin, H., Shehzadi, Z., Feroz, A., et al. (2023) · Springer eBooks · doi:10.1007/978-3-031-33957-8_7 · Cited by 4
Nutritional Genomics and Cancer Prevention
Aslam, S., Iqbal, R., Saeed, R. F., Akram, N., Ijaz, F., Liaqat, I., & Aslam, A. S. (2024) · Cancer treatment and research · doi:10.1007/978-3-031-55622-7_9 · Cited by 4
Food Metabolomics—An Overview
García‐Cañas, V., & Simó, C. (2019) · Elsevier eBooks · doi:10.1016/b978-0-08-100596-5.22666-8 · Cited by 4
Comparative Study of Bioactivity and Safety Evaluation of Ethanolic Extracts of Zanthoxylum schinifolium Fruit and Pericarp
Kim, J. G., Lim, J. J., You, J. S., Kwon, H. J., & Lim, H. B. (2021) · Molecules · doi:10.3390/molecules26195919 · Cited by 4
Emerging Food Processing Technologies: Probiotics and Prebiotics
Pop, O. L., & Suharoschi, R. (2021) · Elsevier eBooks · doi:10.1016/b978-0-323-85052-0.00008-8 · Cited by 4
Prebiotics and synbiotics
Florowska, A., Hilal, A., & Florowski, T. (2022) · Elsevier eBooks · doi:10.1016/b978-0-323-85170-1.00018-x · Cited by 4
An Introduction to Wild Food Plants for Zero Hunger and Resilient Agriculture
Anju, T., Sreedharan, S., Sharma, N., Uthirchakkavu, I., Surendran, A., & Kumar, A. (2023) · Plant life and environment dynamics · doi:10.1007/978-981-19-6502-9_1 · Cited by 4
Legume Seed: A Useful Platform for the Production of Medical Proteins/Peptides
Cabanos, C. S., Wang, S., & Maruyama, N. (2024) · Concepts and strategies in plant sciences · doi:10.1007/978-981-97-0176-6_21 · Cited by 4
Are the sensory qualities of prestigious traditional varieties of beans preserved in commercial canned products? A comprehensive sensorial and chemical study on Ganxet beans
Roselló, S., Beltran, J., Rivera, A., López‐Mas, L., del Castillo, R. R., & Casals, J. (2024) · LWT · doi:10.1016/j.lwt.2024.116413 · Cited by 4
Chemical composition and bioactive compounds of common berries' by-products
Nabih, E. K. (2023) · Elsevier eBooks · doi:10.1016/b978-0-323-95600-0.00006-7 · Cited by 3
Aluminum Toxicity Tolerance in Food Legumes: Mechanisms, Screening, and Inheritance
Taunk, J., Singh, C. K., Singh, D., Tomar, R. S. S., Singh, D., & Pal, M. (2023) · Springer eBooks · doi:10.1007/978-981-19-5817-5_15 · Cited by 3
Bioactive compounds modulating inflammation and oxidative stress in some traditional functional foods and beverages
Gök, İ. (2021) · Elsevier eBooks · doi:10.1016/b978-0-12-823482-2.00013-3 · Cited by 3
Fermented Plant Protein Products
Ismail, T., Layla, A., & Akhtar, S. (2022) · Springer eBooks · doi:10.1007/978-3-030-91206-2_7 · Cited by 4
Plant polyphenols in the regulation of ion channels during aging and induced diseases
Yılmaz, B. O., Yilmaz, B., & Aydin, Y. (2022) · Elsevier eBooks · doi:10.1016/b978-0-323-90581-7.00021-9 · Cited by 3
Farklı Hazırlama ve Pişirme İşlemlerinin Kurubaklagillerin Besin Değeri Üzerine Etkisi
Tekin, N., & Varlı, S. N. (2023) · Journal of Nutrition and Dietetics · doi:10.33076/2023.bdd.1809 · Cited by 3
Utilization of fruit waste as protein sources
Arte, P. A., Das, R. S., Tungare, K., Bhori, M., Kadam, A., & Kadam, D. (2024) · Elsevier eBooks · doi:10.1016/b978-0-443-13842-3.00004-6 · Cited by 3
Evaluation and prioritization of food safety risks in the Nigerian red meat industry
Odetokun, I. A., Olawoye, D. C., Bakare, A. A., Isola, T. O., Alhaji, N. B., Abiodun-Adewusi, O. O., Adewoye, T. A., Cissé, H., & Ghali-Mohammed, I. (2025) · Discover Food · doi:10.1007/s44187-025-00374-x · Cited by 3
Nutritional composition and utilization of pulse processing by-products
Rudraraju, V., Arasu, S., & Rawson, A. (2021) · Elsevier eBooks · doi:10.1016/b978-0-12-818184-3.00018-0 · Cited by 3
Asian fermented legumes, pulses, and oil seed-based products
Jena, S., & Panda, S. H. (2023) · Elsevier eBooks · doi:10.1016/b978-0-323-98341-9.00024-4 · Cited by 2
In vitro digestion of folate in yolk and granule fraction as tested in a dynamic, computer-controlled model of stomach and small intestine
Naderi, N., Savard, P., Doyen, A., Pouliot, Y., & House, J. D. (2021) · LWT · doi:10.1016/j.lwt.2021.112494 · Cited by 2
TRADITIONAL TURKISH CUISINE PREPARED WITH LEGUMES
Sezgin, A. C., & Onur, M. (2022) · Journal of Gastronomy Hospitality and Travel (joghat) · doi:10.33083/joghat.2022.122 · Cited by 2
Zrnate stročnice v prehrani
Cigić, B., Mlakar, S. G., & Ačko, D. K. (2022) · doi:10.18690/um.fkbv.3.2022 · Cited by 2
Jackfruit
Haque, M. A., Dewan, M. F., & Haque, M. M. (2024) · Wiley eBooks · doi:10.1002/9781119803980.ch11 · Cited by 2
Correlation between Climate Data and Yields of Some Prominent Food Crops in Manokwari, West Papua, Indonesia
Syaranamual, S., & Muyan, Y. (2024) · Agromet · doi:10.29244/j.agromet.38.1.58-67 · Cited by 2
Melatonin in redox network and hormonal balance in mungbean seedlings due to fungicide-induced seed stress
Giraldo-Acosta, M., Cano, A., Hernández‐Ruíz, J., & Arnao, M. B. (2024) · Plant Growth Regulation · doi:10.1007/s10725-024-01256-5 · Cited by 2
Starch-based antioxidant formulations for pharmaceutical purposes
Grafia, A. L., González, N., López, O. V., Ramírez-Rigo, M. V., Pacheco, C. M., & Razuc, M. (2025) · Studies in natural products chemistry · doi:10.1016/b978-0-443-23752-2.00008-6 · Cited by 2
Production of food enzymes
Li, Q., Zhang, G., & Du, G. (2021) · Elsevier eBooks · doi:10.1016/b978-0-12-823506-5.00015-1 · Cited by 2
General overview on SARS-CoV-2 and potential role of natural compounds as antiviral drugs targeting SARS-CoV-2 proteins
Dassamiour, S., Ghebache, W., & Gharbi, H. (2022) · Arab Gulf Journal of Scientific Research · doi:10.51758/agjsr-02-2021-0019 · Cited by 2
Mango Peels as a Source of Nutraceuticals
Sulaiman, I. S. C., Mohamad, A., & Isa, I. M. (2022) · Springer eBooks · doi:10.1007/978-3-030-98760-2_4 · Cited by 2
Diet Recommendations for the Pregnant Exerciser and Athlete
Jorge, R., Teixeira, D., Ferreira, I., & Falcón, A. L. Á. (2022) · Springer eBooks · doi:10.1007/978-3-031-06137-0_14 · Cited by 2
Chemical and Anti-Nutritional of Two Kidney Bean after Soaking, Boiling Processing and Sensory Evaluation of their Produced Burger
Shawir, S. M. S., Agamy, N., & Younes, N. (2023) · Egyptian Journal of Food Science · doi:10.21608/ejfs.2023.155584.1138 · Cited by 2
Status and Prospects of Genetic Improvement of Grain Legumes Using in Vitro Techniques: A ReviewPreprint
Kaniganti, S., Chaitanya, A. K., Shah, P., Magar, N. D., Jamedar, H. R., & Sajjad, M. (2022) · SSRN Electronic Journal · doi:10.2139/ssrn.4100545 · Cited by 2
Chemotyping of Koelreuteria paniculata Seed Cake with Bioactive and Feed Potential
Šarac, V., Šunjka, D., Pušić, M., Sedlar, T., Spasevski, N., Rakita, S. M., Dragojlović, D., Tomičić, Z., Šavikin, K., Živković, J., et al. (2025) · Plants · doi:10.3390/plants14182873 · Cited by 1
Morphometric, Phenological, and Nutritional Characterization of Five Wild Bean Species from Durango, Mexico
Mazzocco, D. T., Arrieta, Y. H., Alejandre-Iturbide, G., Correa‐Ramírez, M. M., Rojas‐López, M., & Torres, K. B. (2025) · Diversity · doi:10.3390/d17090645 · Cited by 1
Metabolomics Applications in Food Science and Nutritional Research
Rao, L., Yadav, D., Rai, N., & Jalwal, P. (2023) · Springer eBooks · doi:10.1007/978-981-99-6831-2_22 · Cited by 1
EVALUATION OF ANTIOXIDANT POTENTIAL OF ASIMINA TRILOBA (L.) DUNAL FLOWERS AND FRUITS
Grygorieva, O., Vergun, O. M., Zhurba, M., Ilyinska, A. P., Ivanišová, E., Sedláčková, V. H., & Brindza, J. (2025) · Journal of Microbiology Biotechnology and Food Sciences · doi:10.55251/jmbfs.11605 · Cited by 1
Evolutionary and functional insights into ascorbate oxidase genes in the Fabaceae plant family
Glenzel, V. H., Filgueiras, J. P. C., Turchetto‐Zolet, A. C., & Kulcheski, F. R. (2025) · Plant Gene · doi:10.1016/j.plgene.2025.100538 · Cited by 1
INTRODUCTION TO AFRICA YAM BEAN (SPHENOSTYLIS STENOCARPA (HOCHST. EX A. RICH.) HARMS)
Agbowuro, G. O. (2021) · Innovare Journal of Agricultural Sciences · doi:10.22159/ijags.2021.v9i4.43171
South American fermented cereal-based products
Gottschalk, L. M. F., de Souza, E. F., Oliveira, A. H., Freitas‐Silva, O., & Soares, A. G. (2023) · Elsevier eBooks · doi:10.1016/b978-0-323-98341-9.00030-x
KoGES 안성 코호트 연구 자료를 활용한 중년층 성인의 골격근량에 따른 건강 및 식이요인 분석
장, 지., 김, 경., & Yun, J. (2023) · 한국식품조리과학회지 · doi:10.9724/kfcs.2023.39.3.234
Sensory Acceptability of Food Products from Wheat and Pigeon Pea (Cajanus cajan) Composite Flours in Kenya
Kiharason, J. W., Munyiri, S. W., & Wanderi, S. (2024) · Research Journal of Food and Nutrition · doi:10.22259/2637-5583.0701001
Effect of Spent Lubricating Oil on Total Antioxidant Power, Total Flavonoid Content and Total Phenolic Content of Sorghum bicolor (L.) Mooch and Soyabean Glycine Max (L.) Merr Seedlings after 14 Days of Germination
AGUEBOR-OGIE, N. B., & OMOROWA, E. F. (2024) · Journal of applied science and environmental management · doi:10.4314/jasem.v28i2.30
Fermented nondairy functional beverages
Lindner, J. D. D., Ramos, C. L., Pessoa, G., Miotto, M., & Verruck, S. (2024) · Elsevier eBooks · doi:10.1016/b978-0-443-13966-6.00003-8
Physicochemical Characterization of Whole and Split Perennial Baki Bean Flours
Craine, E. B., Nalbandian, E., Richter, J. K., Ganjyal, G. M., Barriball, S., Peters, T. E., & Schlautman, B. (2025) · Legume Science · doi:10.1002/leg3.70046
Valon intensiteetin ja valon spektrin vaikutus kokonaisfenolisaantoon parakrassin kerrosviljelyssä
Tiainen, S. (2021) · Theseus (Ammattikorkeakoulujen)
La actividad física y su relación con la obesidad y el sobrepeso en estudiantes de la Universidad Nacional Rosario Castellanos (UNRC) de la Ciudad de México, sede Milpa Alta
Cabrera, R. J., Ramírez, C. H. E., & García, J. A. (2026) · Ciencia Latina Revista Científica Multidisciplinar · doi:10.37811/cl_rcm.v10i1.22427
Agroindustrial Waste as a Potential Source of Vegetable Dyes and Pigments for Applications in Industry*
Guaracao, L. C. N., & Pimiento, L. P. R. (2021) · Universidad Industrial de Santander

Authors: Chávarri, M.
Corresponding author: Marı́a Chávarri
ORCID: Marı́a Chávarri
Venue: InTech eBooks
Publisher: InTech
Published: 2017-08-02
DOI: 10.5772/66263
OpenAlex: W2742974385
Cited by: 166
References: 0
Citations by year: 2026: 1 · 2025: 13 · 2024: 31 · 2023: 33 · 2022: 31 · 2021: 28 · 2020: 14 · 2019: 10 · 2018: 5
FWCI: 11.07
Type: book
Language: en
Open access: green
www.intechopen.com
Licence: cc-by-nc
Locations: InTech eBooks (publishedVersion)
Directory of Open access Books (OAPEN Foundation) (submittedVersion, cc-by)
Topics: Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Consumer Attitudes and Food Labeling
Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
Keywords: functional foods, bioactive compounds, disease prevention, vitamins, antioxidants, food and nutrition, health promotion, trans fatty acids, low-calorie foods, low-sodium foods

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review

Data sources

Bibliographic data: Semantic Scholar, OpenAlex, Crossref.

Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.

Functional Food - Improve Health through Adequate Food

Abstract

Overview

Integrity signals

Verification

Claims the paper makes

Claims other papers make about this one

Citations

Cites

Cited by

Related

Metadata

Record

About these checks

Data sources