TY - CHAP A1 - Jailane de Souza Aquino A2 - Kamila Sabino Batista A3 - Francisca Nayara Dantas Duarte Menezes A4 - Priscilla Paulo Lins A5 - Jessyca Alencar de Sousa Gomes A6 - Laiane Alves da Silva ED1 - Maria Chavarri Hueda Y1 - 2017-08-02 PY - 2017 T1 - Models to Evaluate the Prebiotic Potential of Foods N2 - 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. BT - Functional Food SP - Ch. 12 UR - https://doi.org/10.5772/intechopen.69174 DO - 10.5772/intechopen.69174 SN - 978-953-51-3440-4 PB - IntechOpen CY - Rijeka Y2 - 2021-10-23 ER -