Functional Foods and Nutraceuticals in Metabolic and Non-communicable Diseases
eBook - ePub

Functional Foods and Nutraceuticals in Metabolic and Non-communicable Diseases

  1. 854 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Functional Foods and Nutraceuticals in Metabolic and Non-communicable Diseases

About this book

Functional Foods and Nutraceuticals in Metabolic and Non-communicable Diseases presents strategies for the prevention of non-communicable diseases and undernutrition through the use of functional foods and nutraceuticals. Research has shown that the use of certain functional foods and nutraceuticals, including spices, herbs, and millets, animal foods and plant foods can play a role in the treatment and prevention of various diseases and in health promotion. Finally, the book explores epigenetic modulation as a new method for the development of functional foods and functional farming. Intended for nutritionists, food scientists and those working in related health science professions, this book contributes to the discussions focused on nutritional transition, globalization, how to administer foods in the treatment of metabolic syndrome, hypertension, diabetes, heart attacks, neuropsychiatric disorders, bone and joint diseases, and carcinogenesis. - Places emphasis on food diversity to provide perfect combinations of nutritional ingredients - Presents the utility and necessity of functional food production for health promotion - Offers suggestions to increase functional food production while simultaneously decreasing production costs

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Yes, you can access Functional Foods and Nutraceuticals in Metabolic and Non-communicable Diseases by Ram B. Singh in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Nutrition, Dietics & Bariatrics. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Cover
  2. Title page
  3. Table of Contents
  4. Copyright
  5. Contents
  6. List of contributors
  7. Foreword
  8. Preface
  9. Editorial: the 10 qualities of a high-quality diet
  10. List of Illustrations
  11. List of Tables
  12. Chapter 1 : Western diets and risk of non-communicable diseases
  13. Chapter 2 : Estimates of functional food and nutraceutical availability in the world, with reference to food peroxidation and food safety
  14. Chapter 3 : Epigenetic modulation of nutritional factors with reference to microgravity conditions for plants and animals: a new biotechnological approach for developing functional foods
  15. Chapter 4 : Beneficial effects of gourds in health and diseases
  16. Chapter 5 : Effects of guava fruit intake on cardiometabolic diseases
  17. Chapter 6 : Exploring the quality of foods from ancient China based on traditional Chinese medicine
  18. Chapter 7 : Use of plant foods from West Africa in the management of metabolic syndrome
  19. Chapter 8 : Best quality foods of Iran for the prevention of non-communicable diseases
  20. Chapter 9 : Medical rice: discovery of a new food
  21. Chapter 10 : The role of rice as a whole grain in the management of metabolic syndrome
  22. Chapter 11 : Effects of polyunsaturated fatty acid–rich diets and risk of non-communicable diseases
  23. Chapter 12 : Nutritional modulators of preconceptional and perinatal factors for primordial prevention of non-communicable diseases: the role of a millet-based diet rich in functional foods
  24. Chapter 13 : Olive fruit and olive oil bioactive polyphenols in the promotion of health
  25. Chapter 14 : Do modern eggs, but not wild-type eggs, increase the risk of cardiovascular disease, diabetes, and cancer?
  26. Chapter 15 : Effects of nutritional factors on immunity
  27. Chapter 16 : Fish, fish oil, and fish peptides and other seafood
  28. Chapter 17 : Sumac: a functional food and herbal remedy in traditional herbal medicine in the Asia
  29. Chapter 18 : Quark cheese: characteristics, preparation, and health effects as a functional food
  30. Chapter 19 : Cocoa and chocolate consumption and prevention of cardiovascular diseases and other chronic diseases
  31. Chapter 20 : A survey of biological nitrogen fixation in adzuki beans, soybeans, and mung beans, three legumes in traditional Chinese medicine
  32. Chapter 21 : Functional food and organic farming for sustainable development with a vision for sustainable food and farming
  33. Chapter 22 : Organic acids: microbial sources, production, and applications
  34. Chapter 23 : Role of millets in disease prevention and health promotion
  35. Chapter 24 : Potential health benefits of selected fruits: apples, blueberries, grapes, guavas, mangos, pomegranates, and tomatoes
  36. Chapter 25 : Bioactive ingredients of legumes
  37. Chapter 26 : Effects of nuts consumption on cardiovascular diseases and other chronic diseases
  38. Chapter 27 : Effects of fenugreek seeds on cardiovascular diseases and other chronic diseases
  39. Chapter 28 : Functional and therapeutic applications of some general and rare spices
  40. Chapter 29 : Beneficial effects of cinnamon on cardiovascular risk factors and type 2 diabetes
  41. Chapter 30 : Novel prebiotics and next-generation probiotics: opportunities and challenges
  42. Chapter 31 : Effect of lysed Enterococcus faecalis FK-23 as a tyndallized probiotic in allergic diseases
  43. Chapter 32 : The bee propolis for preventing and healing non-communicable diseases
  44. Chapter 33 : Nutraceutical and medicinal properties of native stingless bees honey and their contribution to human health
  45. Chapter 34 : Genetically modified organisms and foods: perspectives and challenges
  46. Chapter 35 : Circadian disruption and metabolic disease risk
  47. Chapter 36 : Anticancerous compounds in fruits, their extraction, and relevance to food
  48. Chapter 37 : Antioxidant diets and functional foods attenuate dementia and cognition in elderly subjects
  49. Chapter 38 : The role of modified Mediterranean neuroprotective diet on emotion, cognition, and depression
  50. Chapter 39 : Role of nutraceuticals, functional foods, and spices in the management of metabolic syndrome and related disorders
  51. Chapter 40 : Nutraceuticals as a natural alternative for preventive and proactive health care
  52. Chapter 41 : International food security directed toward older adults: an overview
  53. Chapter 42 : New choices of functional foods for modification of eating habits of children for prevention of non-communicable diseases in later life
  54. Chapter 43 : Vitamins and minerals as nutraceuticals in cardiovascular diseases and other chronic diseases
  55. Chapter 44 : Polyphenolics and flavonoids in health and diseases
  56. Chapter 45 : Interactions of bioflavonoids and other polyphenolic-type nutraceuticals with drugs
  57. Chapter 46 : Cardioprotective and neuroprotective effects of nutraceuticals derived from marine origin
  58. Chapter 47 : Coenzyme Q10 in the pathogenesis and prevention of metabolic and mitochondrial non-communicable diseases
  59. Chapter 48 : Plants of the genus Annona: Source of potential anti-cancer therapeutics
  60. Chapter 49 : Molecular hydrogen as a nutraceutical for extending the health span
  61. Chapter 50 : Nutraceuticals to decrease cortisol and hyperglycemia
  62. Chapter 51 : Biochemical and dietary functions of tryptophan and its metabolites in human health
  63. Index
  64. A