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.
Functional Foods in Cancer Prevention and Therapy presents the wide range of functional foods associated with the prevention and treatment of cancer. In recent decades, researchers have made progress in our understanding of the association between functional food and cancer, especially as it relates to cancer treatment and prevention. Specifically, substantial evidence from epidemiological, clinical and laboratory studies show that various food components may alter cancer risk, the prognosis after cancer onset, and the quality of life after cancer treatment. The book documents the therapeutic roles of well-known functional foods and explains their role in cancer therapy. The book presents complex cancer patterns and evidence of the effective ways to control cancers with the use of functional foods. This book will serve as informative reference for researchers focused on the role of food in cancer prevention and physicians and clinicians involved in cancer treatment. Discusses the role of functional foods in cancer therapy Presents research-based evidence of the role of herbs and bioactive foods in cancer treatment and prevention Provides the most current, concise, scientific information regarding the efficacy of functional foods in preventing cancer and improving the quality of life Explores antioxidants, phytochemicals, nutraceuticals, herbal medicine and supplements in relation to cancer prevention and treatment Contains a clinical approach to the use of functional foods to prevent and treat cancer Emphasizes the role and mechanism of functional foods, including the characterization of active compounds on cancer prevention and treatment
|Author||: Dhiraj A. Vattem,Vatsala Maitin|
|Publisher||: DEStech Publications, Inc|
|Release Date||: 2015-10-06|
|ISBN 10||: 1605951013|
|Pages||: 836 pages|
Bioactive ingredients in foods and their pharmacological and health effects. Functional foods and bioactives of microbial, plant and animal origin, including probiotics, herbs, spices, vegetables, specialty fruits, seafood and milk components. Impact on the microbiome, emerging metabolic pathways and prevention of chronic and infectious diseases.Techniques for functional food development and evaluation.Regulatory and safety considerations. This volume presents basic and advanced technical information on the sources, mechanisms and safety of food bioactives in the etiology and prevention of chronic and infectious diseases. In this context, it offers details useful not only for understanding but also improving the functionality of foods. It reviews advances in multiple phytochemicals and food ingredients known for positive effects on human physiology, including interactions with the human microbiome. Metabolomic and proteomic techniques are explored as ways of improving the understanding of mechanisms of action, and increasing the therapeutic effectiveness of selected food ingredients. Special attention is given to chemistry, molecular structure and pharmacological effects of bioactive ingredients. Bioactives from a wide range of foods are investigated, including pro- and prebiotics, fungi, yeasts, herbs, spices, fruits, vegetables, seafood and many more. The text provides systematic information needed to develop and validate commercial products incorporating functional ingredients.
Nutraceuticals: Efficacy, Safety and Toxicity brings together all current knowledge regarding nutraceuticals and their potential toxic effects as written by the scientists at the forefront of their study. Users will find an introduction to nutraceuticals, herbal medicines, ayurvedic medicines, prebiotics, probiotics, and adaptogens, along with their use and specific applications. This essential reference then discusses the mechanism of action for the judicious use of these nutraceuticals and the best tools for their evaluation before detailing the safety and toxicity of nutraceuticals and their interactions with other therapeutic drugs. Finally, and crucially, regulatory aspects from around the world are covered, providing a comprehensive overview of the most effective tools for the evaluation, safety, and toxicity of nutraceuticals, prebiotics, probiotics, and alternative medicines. Grants an overview of the current state-of-the-science of nutraceuticals, their use and applications, and known adverse effects Provides effective tools to evaluate the potential toxicity of any nutraceutical Includes details of regulatory issues as written by international experts
Aging: Oxidative Stress and Dietary Antioxidants bridges the trans-disciplinary divide and covers in a single volume the science of oxidative stress in aging and the potentially therapeutic use of natural antioxidants in the diet or food matrix. The processes within the science of oxidative stress are described in concert with other processes, such as apoptosis, cell signaling, and receptor mediated responses. This approach recognizes that diseases are often multifactorial, and oxidative stress is a single component of this. Gerontologists, geriatricians, nutritionists, and dieticians are separated by divergent skills and professional disciplines that need to be bridged in order to advance preventative as well as treatment strategies. While gerontologists and geriatricians may study the underlying processes of aging, they are less likely to be conversant in the science of nutrition and dietetics. On the other hand, nutritionists and dietitians are less conversant with the detailed clinical background and science of gerontology. This book addresses this gap and brings each of these disciplines to bear on the processes inherent in the oxidative stress of aging. Nutritionists can apply information related to mitochondrial oxidative stress in one disease to diet-related strategies in another unrelated disease Dietitians can prescribe new foods or diets containing anti-oxidants for conditions resistant to conventional pharmacological treatments Dietitians, after learning about the basic biology of oxidative stress, will be able to suggest new treatments to their multidisciplinary teams Nutritionists and dietitians will gain an understanding of cell signaling and be able to suggest new preventative or therapeutic strategies with anti-oxidant rich foods
Nutrition and Functional Foods for Healthy Aging aims to equip anyone studying geriatric nutrition or working with aging adults with the latest scientific reviews of critical topics. The major objective of this book is to review, in detail, the health problems of the aged and how normal food, lifestyle, or nutritional and dietary supplements can help treat them. Nutrient requirements for optimum health and function of aging physiological systems are often quite distinct from those required for young people. The special nutrition problems of the aged are intensively researched and tested, especially as the elderly become a larger percentage of the population. Many chronic diseases and cancers are found with higher frequency in the aged, and it is also widely known that many elderly people use foods and nutrients well above the recommended daily allowance, which can be detrimental to optimal health. Explains the evidence supporting nutritional interventions relevant to age-related diseases Reviews the macro- and micro-nutrient requirements of aging adults and their variables Describes how alcohol, drugs, and caffeine can impact deficiencies, also exploring functional food and dietary supplements that can be used for prevention and treatment
Alcoholic Beverages, Volume Seven in The Science of Beverages series, is a multidisciplinary resource for anyone who needs deeper knowledge on the most recent approaches in beverage development, technology, and engineering, along with their effects on beverage composition, quality, sensory and nutritional features. The book discusses main alcoholic beverages, such as spirits and wines that are thoroughly analyzed in terms of production, sustainability, and future perspectives. It offers examples of the new trends and the most recent technologies and approaches in the industry of alcoholic drinks. Includes a variety of trending ingredients for novel beverage production Provides different approaches for the identification of adulterations and contaminants in alcoholic beverages Includes research examples and applications of different products, such as beer, wine, and spirits
Immunity and Inflammation in Health and Disease: Emerging Roles of Nutraceuticals and Functional Foods in Immune Support provides a comprehensive description of the various pathways by which the vertebrate immune system works, the signals that trigger immune response and how fnew and novel nutraceuticals and functional foods, can be used to contain inflammation and also to boost immunity and immune health. Inflammation is a tool to fight pathogens and the vertebrate immune system has a very complex network of cells to achieve this. However inflammation that goes awry is also the leding cause of several diseases ranging from cardiovascular diseases to diabetes. This book covers the entire gamut from the various cellular players in the inflammation-immune response to its ramifications in terms of protection against pathogens as well as in onset of metabolic, aging and auto-immune related diseases. Finally, the balancing role of dietary nutrients between host defence and immune support is also showcased. The first three scetions explain the various components of the immune system and their modes of activation. The fourth section deals with the ramifications of a robust and execessive inflammatory response. The fifth section is focused on the association between nutrition and immunity and how deficiencies in certain nutrients may affect immunocompetence. The sixth section chapters represent a vision of paradigm shifts within the field and discusses possible future directions. This bool will be a valuable reference for researchers studying immune health either in academia, or in the nutraceutical or functional food industries. Product developers in nutraceutical, supplement, functional food, and health food companies will also appreciate the information presented here. Conceptualizes the key features in natural products which can boost immune function and immune health Explains the intricate mechanistic aspects and balance behind immune health Presents the pathophysiology of several diseases associated with immune system disruption
Molecular Nutrition: Vitamins presents the nutritional and molecular aspects of vitamins with a specific focus on vitamins A, B1 (thiamine), B2 (riboflavin), B# (niacin), B5 (pantothenic acid), B6, (pyridoxine), B7 (biotin), B9 (folate), B12 (colbamin), C, D, E, and K. As part of the Molecular Nutrition series, this book discusses introductory aspects and general coverage of vitamins and nutrition, the molecular biology of the cell, including signaling, transporters, oxidative stress, receptors, uptake, immunity, proliferation, endoplasmic reticulum, differentiation, carcinogenesis and apoptosis. Final sections cover genetic machinery and its function, transcriptional processes, homeostasis genes, cancer, gene expression, mutations, and more. Emerging fields of molecular biology and important discoveries related to diet and nutritional health are also covered, rounding out the book. Summarizes molecular nutrition in health as related to vitamins Includes material on signaling, transporters, oxidative stress, receptors, uptake, immunity, proliferation, endoplasmic reticulum, differentiation, carcinogenesis and apoptosis Presents transcriptional processes, homeostasis genes, cancer, gene expression, mutations, the sodium-dependent multivitamin transporter, p53, p21, microRNAs, one carbon metabolism, nucleic acids, DNA methylation and polymorphisms Addresses emerging fields of molecular biology and presents important discoveries related to diet and nutritional health Covers Vitamins A, B, C, D, E, and K Discusses their impact on health relating to cancer, diabetes, arthritis, and aging Includes key facts, a mini dictionary of terms, and summary points
|Author||: Subash Chandra Gupta,Sahdeo Prasad,Bharat B. Aggarwal|
|Release Date||: 2016-09-26|
|ISBN 10||: 3319413341|
|Pages||: 482 pages|
This comprehensive volume focuses on anti-inflammatory nutraceuticals and their role in various chronic diseases. Food and Drug Administration (FDA) approved drugs such as steroids, non-steroidal anti-inflammatory drugs (NSAIDS), statins and metformin have been shown to modulate inflammatory pathways, but their long-term intake has been associated with numerous side effects. This means that there is enormous potential for dietary agents that can modulate inflammatory pathways in humans. Leading experts describe the latest research on the role of anti-inflammatory nutraceuticals in preventing and treating chronic diseases.
Therapeutic Foods, Volume 8 in the Handbook of Food Bioengineering series, is an essential resource for anyone investigating foods that may be utilized as therapeutic agents. Plants and animal products have been utilized since ancient times as medicine to treat diseases, and the properties within foods and ingredients are still investigated for food therapy and prophylaxis. The book is a comprehensive resource for researchers and scientists already in the field or those just entering. It covers many spices, plant extracts, essential oils and vegetal mixtures that have immune-stimulatory effects and can be efficiently utilized in the treatment of infections and cancer. Presents introductory chapters for background and practical examples of therapeutic foods used in different diseases to aid in research Provides scientific methods to help eliminate food spoilage and bacterial contamination in food packaging Includes benefits of the applications of functional properties of food and food ingredients to benefit health and well-being
Polyphenols: Mechanisms of Action in Human Health and Disease, Second Edition describes the mechanisms of polyphenol antioxidant activities and their use in disease prevention. Chapters highlight the anti-inflammatory activity of polyphenols on key dendritic cells, how they modulate and suppress inflammation, and how they are inactivated or activated by metabolism in the gut and circulating blood. Polyphenols have proven effective for key health benefits, including bone health, organ health, cardiac and vascular conditions, absorption and metabolism, and cancer and diseases of the immune system. They are a unique group of phytochemicals that are present in all fruits, vegetables and other plant products. This very diverse and multi-functional group of active plant compounds contain powerful antioxidant properties and exhibit remarkable chemical, biological and physiological properties, including cancer prevention and cardio-protective activities. Expands coverage on green tea, cocoa, wine, cumin and herbs Outlines their chemical properties, bioavailability and metabolomics Provides a self-teaching guide to learn the mechanisms of action and health benefits of polyphenols
|Author||: Joyce I. Boye|
|Publisher||: John Wiley & Sons|
|Release Date||: 2015-01-27|
|ISBN 10||: 1118504941|
|Pages||: 400 pages|
For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols, peptides, proteins, isoflavones, saponins, phytic acid, probiotics, prebiotics and functional enzymes. Although much progress has been made in the identification, extraction and characterisation of these ingredients, there remains a need for ready and near-market platform technologies for processing these ingredients into marketable value-added functional food and nutraceutical products. This book looks at how these ingredients can be effectively incorporated into food systems for market, and provides practical guidelines on how challenges in specific food sectors (such as health claims and marketing) can be addressed during processing. Nutraceutical and Functional Food Processing Technology is a comprehensive overview of current and emerging trends in the formulation and manufacture of nutraceutical and functional food products. It highlights the distinctions between foods falling into the nutraceutical and functional food categories. Topics include sustainable and environmentally-friendly approaches to the production of health foods, guidelines and regulations, and methods for assessing safety and quality of nutraceutical and functional food products. Specific applications of nutraceuticals in emulsion and salad dressing food products, beverages and soft drinks, baked goods, cereals and extruded products, fermented food products are covered, as are novel food proteins and peptides, and methods for encapsulated nutraceutical ingredients and packaging. The impact of processing on the bioactivity of nutraceutical ingredients, allergen management and the processing of allergen-free foods, health claims and nutraceutical food product commercialization are also discussed. Nutraceutical and Functional Food Processing Technology is a comprehensive source of practical approaches that can be used to innovate in the nutraceutical and health food sectors. Fully up-to-date and relevant across various food sectors, the book will benefit both academia and industry personnel working in the health food and food processing sectors.
Responding to the increased popularity of herbal medicines and other forms of complementary or alternative medicine in countries around the world, this reference reviews and evaluates various safety, toxicity, and quality-control issues related to the use of traditional and herbal products for health maintenance and disease prevention and treatment. With over 3,550 current references, the book highlights the role of herbal medicine in national health care while providing case studies of widely used herbal remedies and their effects on human health and wellness and the need for the design and performance of methodologically sound clinical trials for the plethora of herbal medicines.
|Author||: Min-Tze Liong|
|Release Date||: 2015-12-11|
|ISBN 10||: 3319231774|
|Pages||: 290 pages|
This book discusses the use of microorganisms for improving nutrient quality and producing healthier foods. Conventional roles of microbes in food preservation and in producing more readily digestible nutrients via natural fermentation processes are also examined. Individual chapters explore topics such as bio-preservation, incorporation of lactic acid bacteria, traditional fermented Mongolian foods, fermented fish products of Sudan, probiotics in China, fermented soymilk, food colorants, and the effect of food on gut microbiota. Readers will gain insights into current trends and future prospects of functional foods and nutraceuticals. This volume will be of particular interest to scientists working in the fields of food sciences, microbiology, agriculture and public health.
Polyphenols in Human Health and Disease documents antioxidant actions of polyphenols in protection of cells and cell organelles, critical for understanding their health-promoting actions to help the dietary supplement industry. The book begins by describing the fundamentals of absorption, metabolism and bioavailability of polyphenols, as well as the effect of microbes on polyphenol structure and function and toxicity. It then examines the role of polyphenols in the treatment of chronic disease, including vascular and cardiac health, obesity and diabetes therapy, cancer treatment and prevention, and more. Explores neuronal protection by polyphenol metabolites and their application to medical care Defines modulation of enzyme actions to help researchers see and study polyphenols’ mechanisms of action, leading to clinical applications Includes insights on polyphenols in brain and neurological functions to apply them to the wide range of aging diseases
A much-needed guide to in vitro food functionality evaluation principles, processes, and state-of-the-art modeling There are more than a few books devoted to the assessment of food functionality but, until now, there were no comprehensive guides focusing on the increasingly important subject of in vitro food evaluation. With contributions from the world’s foremost experts in the field, this book brings readers up to speed on the state-of-the-art in in vitro modeling, from its physiological bases to its conception, current uses, and future developments. Food functionality is a broad concept encompassing nutritional and health functionality, food safety and toxicology, as well as a broad range of visual and organoleptic properties of food. In vitro techniques bridge the gap between standard analytical techniques, including chemical and biochemical approaches and in vivo human testing, which remains the ultimate translational goal for evaluation of the functionality of food. Although it is a well- established field, in vitro food testing continues to evolve toward ever more accurate predictions of in vivo properties and outcomes. Both ethical and highly economical, these approaches allow for detailed mechanistic insights into food functionalities and, therefore, a better understanding of the interactions of food and human physiology. Reviews the core concepts of food functionality and functionality evaluation methodologies Provides an overview of the physiology of the gastrointestinal tract, including host-microbial interactions within it Delves into the physiology of sensory perception of food, taste and texture as they relate to in vitro modeling Explores the challenges of linking in vitro analysis of taste, aroma and flavor to their actual perception Addresses in vitro models of the digestion and absorption of macronutrients, micronutrients, and phytonutrients Describes in vitro evaluations of toxicants, allergens and other specific food hazards Functional Foods and Beverages is an indispensable working resource for food scientists as well as researchers working in government facilities dedicated to tracking food safety.
|Author||: Jose Antonio Morales-Gonzalez|
|Publisher||: BoD – Books on Demand|
|Release Date||: 2013-05-22|
|ISBN 10||: 953511123X|
|Pages||: 514 pages|
This work responds to the need to find, in a sole document, the affect of oxidative stress at different levels, as well as treatment with antioxidants to revert and diminish the damage. Oxidative Stress and Chronic Degenerative Diseases - a Role for Antioxidants is written for health professionals by researchers at diverse educative institutions (Mexico, Brazil, USA, Spain, Australia, and Slovenia). I would like to underscore that of the 19 chapters, 14 are by Mexican researchers, which demonstrates the commitment of Mexican institutions to academic life and to the prevention and treatment of chronic degenerative diseases.
|Author||: Jordi Camps|
|Release Date||: 2014-07-19|
|ISBN 10||: 3319073206|
|Pages||: 223 pages|
Oxidative stress and inflammation underpin most diseases; their mechanisms are inextricably linked. For example, chronic inflammation is associated with oxidation, anti-inflammatory cascades are linked to decreased oxidation, increased oxidative stress triggers inflammation and redox balance inhibits the inflammatory cellular response. Whether or not oxidative stress and inflammation represent the causes or the consequences of cellular pathology, they contribute significantly to the pathogenesis of non-communicable diseases. The incidence of obesity and other related metabolic disturbances are rising, as are age-related diseases due to progressively aging populations. Interrelations between the mechanisms of oxidative stress and of inflammatory signaling and metabolism are, in the broad sense of energy transformation, being increasingly recognized as part of the problem in non-communicable diseases. The book Oxidative Stress and Inflammation in Non-communicable Diseases: Molecular Mechanisms and Perspectives in Therapeutics is an update on the latest research on the molecular basis of non-communicable diseases and the search for possible therapeutic alternatives. The authors of this monograph are experts in their field and the book as a whole, provides an overview of the biochemical alterations underlying diseases such as cardiovascular disease, cancer, obesity, renal disease, neurological diseases and diabetes, emphasizing those aspects that they share in common. We hope that this book will be useful for researchers in biomedicine and also for physicians interested in finding the root causes of the disease, as well as for post-graduate students in biochemistry, molecular biology, nutrition or medicine.
|Author||: Ronald Ross Watson,Victor R. Preedy|
|Publisher||: Academic Press|
|Release Date||: 2012-10-22|
|ISBN 10||: 0123965403|
|Pages||: 746 pages|
One major example of the synergy of bioactive foods and extracts is their role as an antioxidant and the related remediation of cardiovascular disease. There is compelling evidence to suggest that oxidative stress is implicated in the physiology of several major cardiovascular diseases including heart failure and increased free radical formation and reduced antioxidant defences. Studies indicate bioactive foods reduce the incidence of these conditions, suggestive of a potential cardioprotective role of antioxidant nutrients. Bioactive Food as Dietary Interventions for Cardiovascular Disease investigates the role of foods, herbs and novel extracts in moderating the pathology leading to cardiovascular disease. It reviews existing literature, and presents new hypotheses and conclusions on the effects of different bioactive components of the diet. Addresses the most positive results from dietary interventions using bioactive foods to impact cardiovascular disease Documents foods that can affect metabolic syndrome and other related conditions Convenient, efficient and effective source that allows readers to identify potential uses of compounds – or indicate those compounds whose use may be of little or no health benefit Associated information can be used to understand other diseases that share common etiological pathways