Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress

Blanca Hernandez-Ledesma[CE11] is a senior scientist and the head of the Group Development and Innovation in Alternative Proteins (INNOVAPROT) at the Institute of Food Science Research (CIAL, CSIC-UAM). Her research has been focused on the biological activity of food proteins/peptides aiming at a better understanding of their health implications as basis for the development of novel food ingredients. She has participated in multiple national and international research projects and is a member of the editorial committees of 4 books and 11 journals. [CE11]The editor names “Cristina Martínez-Villaluenga and Blanca Hernández-Ledesma [CE11]” are mismatching with “Cristina Martinez-Villaluenga and Blanca Hernandez-Ledesma [CE11]” given in the CCM Work Order. We have retained what are given in the BCC. Please confirm if it is fine. Cristina Martinez-Villaluenga is a senior scientist and member of the GRAINS4HEALTH research group at the Institute of Food Science, Technology, and Nutrition (ICTAN) of the Spanish National Research Council (CSIC). The mission of her research group is to develop new added-value products from grains (cereals, pseudocereals, and legumes) and give solutions to meet consumer and producer demands for food quality and safety, sustainability, and health. Bioactive compounds (including proteins and peptides) are the focus of her research. She has been involved in numerous Spanish, European, and International research projects.

PART 1. DEVELOPING NEW FUNCTIONAL FOODS: AN OVERVIEW 1. Extraction and isolation of bioactive compounds from plants: A review on their pharmacological market value 2. Interplay between antioxidant and anti-inflammatory food-derived compounds 3. Design of functional foods by 3D printing 4. New functional foods: Marketing, consumer awareness and regulatory aspects 5. Ensuring the future of functional foods

PART 2. ANTIOXIDANT AND ANTI-INFLAMMATORY DIETARY COMPOUNDS 6. Polysaccharides as new functional ingredients 7. Omega-3 and -6 fatty acids in the spatial and temporal regulation of the inflammatory response 8. Bioactive peptides as modulators of inflammation and oxidative stress 9. Anti-inflammatory and antioxidant phenolic compounds 10. Terpenoids as inflammation and oxidative stress modulators 11. Anti-inflammatory and antioxidant micronutrients 12. Glucosinolates as regulators of inflammation

PART 3. NEW FOOD SOURCES OF ANTIOXIDANT AND ANTI-INFLAMMATORY COMPOUNDS 13. Micro and macroalgae as source of antioxidant and anti-inflammatory compounds 14. Findings on Whole-Grain Consumption and Biomarkers of Systemic Inflammation 15. Probiotics from research to market: the possibilities, risks and challenges 16. Insects as new source of anti-inflammatory and antioxidant compounds

PART 4. ADVANCES ON TECHNOLOGICAL APROACHES FOR THE PRODUCTION OF ANTIOXIDANT AND ANTI-INFLAMATORY INGREDIENTS 17. New delivery solutions for anti-inflammatory food ingredients 18. Advanced Extraction Techniques for retrieval of anti-inflammatory and antioxidant compounds from new plant sources 19. Biotechnological strategies to produce anti-inflammatory and antioxidant ingredients

PART 5. DIETARY ANTI-INFLAMMATORY AND ANTIOXIDANT COMPOUNDS: CLINICAL EVIDENCE IN DISEASE PREVENTION 20. Nutritional regulators of intestinal inflammation 21. Dietary pattern in relation to chemoprevention of neuroinflammatory disorders 22. Anti-inflammatory food compounds against cardiovascular diseases 23. Dietary chemopreventive compounds 24. Antioxidant and anti-inflammatory food compounds against metabolic disorders 25. Anti-Inflammatory effect of exercise mediated immune regulation