Indole and indolizines (heterocyclic aromatic compounds structurally and chemically isomeric with indoles) are an important class of N-fused heterocyclic compounds due to their interesting biological and optical properties. Different strategies for generating diverse collections of small molecules with indole and indolizine moieties have been developed. They can be synthesized by means of classical and nonclassical pathways. The present study discusses the versatile nature of indole/indolizine derivatives, new green methods for their synthesis, their possible mechanism of action and also provides information about current/future prospects of the topics and different indole/indolizine derivatives in pharmaceutical/clinical trials. With the remarkable number of approved indole-containing drugs as well as the importance of the indolizine moiety, it can be easily concluded that indole and indolizine derivatives offer perspectives on how pyrrole scaffolds might be exploited in the future as bioactive molecules against a broad range of diseases.
This chapter aims to present the current state of the art in the field of meat product reformulation with respect to issues concerning the nutritional improvement and overall health benefits of such products. Our research team has recently finalised a national research project concerning this topic, and we feel that other food scientists could benefit from the theoretical and practical knowledge gathered during this time. The chapter will be divided into four subchapters. The first subsection will present the main targets of meat reformulation, such as lipid or protein profile modification, the use of bioactive compounds as additives, etc. The second subsection will discuss the bioavailability and bioaccessibility of carotenoids, phenolic compounds and other bioactive compounds, presenting these parameters from a nutraceutical perspective. The last subsections will include reported consumer attitudes. In this work, we will present data that could aid scientists in the field of food science to better grasp notions concerning consumer benefit, such as bioavailability, not only of a specific bioactive compound but also as part of a complex food matrix.
Part of the book: Functional Food