Functional Foods and Nutraceuticals in Metabolic and Non communicable Diseases

Functional Foods and Nutraceuticals in Metabolic and Non communicable Diseases
Author: Ram B. Singh
Publsiher: Academic Press
Total Pages: 854
Release: 2021-11-30
ISBN 10: 0128231750
ISBN 13: 9780128231753
Language: EN, FR, DE, ES & NL

Functional Foods and Nutraceuticals in Metabolic and Non communicable Diseases Book Review:

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

Nutraceuticals and Functional Foods in Human Health and Disease Prevention

Nutraceuticals and Functional Foods in Human Health and Disease Prevention
Author: Debasis Bagchi,Harry G. Preuss,Anand Swaroop
Publsiher: CRC Press
Total Pages: 700
Release: 2015-10-15
ISBN 10: 1482237229
ISBN 13: 9781482237221
Language: EN, FR, DE, ES & NL

Nutraceuticals and Functional Foods in Human Health and Disease Prevention Book Review:

Functional foods and nutraceuticals, dietary supplements, and natural antioxidants have established their potential roles in the protection of human health against disease. Nutraceuticals and Functional Foods in Human Health and Disease Prevention examines the benefits, efficacy, and success of properly designed nutraceuticals and functional foods in human health and their possible application in disease prevention. The book demonstrates diverse disease pathophysiology and how nutraceuticals and functional food can be used to combat and prevent disease. The book discusses global food habits and trends, safety and toxicology, and how food addiction or overindulgence of food can lead to a variety of disease states. It then highlights how supplements help in disease prevention. Although a significant number of nutraceuticals and functional foods have demonstrated their efficacy, a large number of supplements are still surviving on false claims. Therefore, the editors underscore risks and benefits, and why government regulatory agencies are so critical of these nutraceutical supplements. With the global nutraceuticals market expected to reach $204.8 billion by 2017, what once seemed a very niche sector has become big business. An overview of nutraceuticals and functional foods and their application in human health, this book exhaustively covers antioxidants, functional foods, and nutraceuticals in human health and disease prevention. With contributions from experts and pioneers, the book gives insight into the role of functional foods in optimal diet and exercise.

Nutraceutical and Functional Foods in Disease Prevention

Nutraceutical and Functional Foods in Disease Prevention
Author: Keservani, Raj K.,Sharma, Anil K.,Kesharwani, Rajesh K.
Publsiher: IGI Global
Total Pages: 569
Release: 2018-07-13
ISBN 10: 1522532684
ISBN 13: 9781522532682
Language: EN, FR, DE, ES & NL

Nutraceutical and Functional Foods in Disease Prevention Book Review:

Current research on health, nutrition, and preventative care will always be in demand. As the battles against ailments such as diabetes and heart disease continue, medical professionals are seeking to create a healthier society through nutrition and dietary-based tactics. Nutraceutical and Functional Foods in Disease Prevention is a comprehensive publication providing current research on the dynamic fields of pharmaceutical and biomedical science in relation to nutrition. This book examines the interactions and associations between nutritive value and its therapeutic applications in human health. Touching on topics such as the impact of probiotics in human health and disease treatment, recent trends in functional foods for obesity management, and the clinical role of antioxidants in the treatment of diseases, this title proves a valuable resource for academicians, healthcare practitioners, medical researchers, and higher education students preparing for careers as health professionals.

The Role of Functional Food Security in Global Health

The Role of Functional Food Security in Global Health
Author: Ronald Ross Watson,Ram B. Singh,Toru Takahashi
Publsiher: Academic Press
Total Pages: 792
Release: 2018-11-02
ISBN 10: 0128131497
ISBN 13: 9780128131497
Language: EN, FR, DE, ES & NL

The Role of Functional Food Security in Global Health Book Review:

The Role of Functional Food Security in Global Health presents a collective approach to food security through the use of functional foods as a strategy to prevent under nutrition and related diseases. This approach reflects the views of the Food and Agriculture Organization of the United Nations, the World Health Organization, the World Heart Federation and the American Heart Association who advise Mediterranean, Paleolithic, plant food based diets, and European vegetarian diets for the prevention of cardiovascular disease. In addition, the book also emphasizes the inclusion of spices, herbs and millets, as well as animal foods. This book will be a great resource to the food industry as it presents the most efficient ways to use technology to manufacture slowly absorbed, micronutrient rich functional foods by blending foods that are rich in healthy nutrients. Provides greater knowledge on functional food security Highlights the necessary changes to the western diet that are needed to achieve food security Explains the utility and necessity of functional food security in the prevention of noncommunicable diseases Presents policy changes in food production for farmers and the larger food industry Offers suggestions on what can be done to enhance functional food production while simultaneously decreasing production costs

Advances in Nutraceuticals and Functional Foods

Advances in Nutraceuticals and Functional Foods
Author: Sreerag Gopi,Preetha Balakrishnan
Publsiher: CRC Press
Total Pages: 378
Release: 2022-05-19
ISBN 10: 100056567X
ISBN 13: 9781000565676
Language: EN, FR, DE, ES & NL

Advances in Nutraceuticals and Functional Foods Book Review:

This book examines the rapidly growing field of functional foods in the prevention and management of chronic and infectious diseases. Chapters explore the varied sources, biochemical properties, metabolics, health benefits, and safety of bioactive ingredients of nutraceutical and functional food products. Special emphasis is given to linking the molecular and chemical structures of biologically active components in foods to their nutritional and pharmacological effects on human health and wellness. In addition to discussing scientific and clinical rationales for different sources of functional foods, the book also explains in detail scientific methodologies used to investigate the functionality, effectiveness, and safety of bioactive ingredients in food. The chapter authors discuss advanced nanocarriers for nutraceuticals based on structured lipids and nonlipids, nanoparticulate approaches for improved nutrient bioavailability, adulteration and safety issues, nanodelivery systems, microencapsulation, and more. The book discusses some particular health benefits from nutrition nutraceuticals, including probiotic dairy and non-dairy products and bioactive proteins and peptides as functional foods. The volume also gives an overview of emerging trends, growth patterns, and new opportunities in the field of nutraceuticals and functional foods.

Handbook of Research on Food Science and Technology

Handbook of Research on Food Science and Technology
Author: Monica Chavez-Gonzalez,Jose Juan Buenrostro-Figueroa,Cristobal N. Aguilar
Publsiher: CRC Press
Total Pages: 915
Release: 2021-03-11
ISBN 10: 0429947062
ISBN 13: 9780429947063
Language: EN, FR, DE, ES & NL

Handbook of Research on Food Science and Technology Book Review:

This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbooks includes relevant information on the modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals, natural products, nano- and microtechnology, healthy product composition, innovative processes/bioprocesses for utilization of by-products, development of novel preservation alternatives, extending the shelf life of fresh products, alternative processes requiring less energy or water, among other topics.

Diet Nutrition and the Prevention of Chronic Diseases

Diet  Nutrition  and the Prevention of Chronic Diseases
Author: World Health Organization
Publsiher: World Health Organization
Total Pages: 149
Release: 2003-04-22
ISBN 10: 924120916X
ISBN 13: 9789241209168
Language: EN, FR, DE, ES & NL

Diet Nutrition and the Prevention of Chronic Diseases Book Review:

Trends such as shifting dietary patterns and an increasingly sedentary lifestyle combined with smoking and alcohol consumption are major risk factors for noncommunicable chronic diseases such as obesity, diabetes, cardiovascular diseases such as hypertension and stroke, cancer dental diseases and osteoporosis. This report reviews the scientific evidence on the effects of diet, nutrition and physical activity on chronic diseases and makes recommendations for public health policies and programmes. Issues considered include the macro-economic implications of public health on agriculture and the global supply and demand for fresh and processed foods.

Natural Products and Human Diseases

Natural Products and Human Diseases
Author: Amirhossein Sahebkar,Thozhukat Sathyapalan
Publsiher: Springer Nature
Total Pages: 225
Release: 2021-08-23
ISBN 10: 3030732347
ISBN 13: 9783030732349
Language: EN, FR, DE, ES & NL

Natural Products and Human Diseases Book Review:

Natural products have a long history of use as folk medicines in several systems of traditional medicine. Extensive evidence from modern pharmacological studies has confirmed traditional applications, and unveiled the vast potential of naturally occurring compounds, particularly plant-derived phytochemicals, in the management of chronic human diseases. The past decade has witnessed a surge of findings from randomized controlled trials testifying the safety and efficacy of natural products as adjuncts or alternatives to standard-of-care medications for several illnesses. Biomolecular studies have unveiled hundreds of cellular and molecular targets for phytochemicals including key transcription factors, receptors, enzymes, hormones, neurotransmitters, cytokines, lipids, and non-coding RNAs. Extensive research on the preventative and therapeutic effects of natural products necessitates regular updating of the literature as to the developing potential roles of these compounds in different human diseases. This new book provides an overview of the current pharmacological and clinical features of natural products, and the role of phytopharmaceutical compounds in health and diseases. Chapters cover a wide scope, from cancers, to chronic and age-related disorders, and are written by leading international subject experts. Collectively, chapters will provide useful insights on the regulatory effects of phytochemicals and nutraceuticals on pathogenic molecular signatures associated with pathologies, disease biomarkers, and aging-related pathways.

Functional Foods

Functional Foods
Author: Muhammad Sajid Arshad,Muhammad Haseeb Ahmad
Publsiher: BoD – Books on Demand
Total Pages: 432
Release: 2021-11-10
ISBN 10: 1839689323
ISBN 13: 9781839689321
Language: EN, FR, DE, ES & NL

Functional Foods Book Review:

The phytochemicals present in functional foods play a vital role in boosting immunity and promoting health. This book provides a comprehensive overview of the importance of functional foods and antioxidants and their scavenging activity for preventing various health-related disorders. This book also covers the therapeutic and medicinal potential of various bioactive compounds for a healthy lifestyle, as well as examines different products containing functional ingredients that demonstrate health-promoting potential.

Bioactive Compounds in Fermented Foods

Bioactive Compounds in Fermented Foods
Author: Amit Kumar Rai,Anu Appaiah K. A.
Publsiher: CRC Press
Total Pages: 414
Release: 2021-11-29
ISBN 10: 042965121X
ISBN 13: 9780429651212
Language: EN, FR, DE, ES & NL

Bioactive Compounds in Fermented Foods Book Review:

The volume reviews different types of bioactive components associated with food fermentation and their impact on human health. The diversity of microorganism responsible for the production of different types of fermented foods and beverages includes bacteria, yeasts, and fungi. Biotransformation of food constituent by microorganisms occurs during fermentation processes for the production of fermented food and in the gastrointestinal tract by gut microorganisms. This biotransformation results in production of specific bioactive compounds that are responsible for a wide range of health benefits. The bioactive compounds discussed in this book includes polyphenols, bioactive peptides, fibrinolytic enzymes, gama-amino butyric acids (GABA) exopolysaccharides, probiotic, prebiotic, symbiotic and antinutritional factors. These bioactive compounds are responsible for health benefits such as antioxidant, antihypertension, antimicrobial, cholesterol lowering, anticancer, obesity and antithrombotic properties. Advanced research in the field of food fermentation and their health benefits have resulted in commercialization of some of the fermented foods as functional foods. The traditional fermented foods consumed in different parts of the world and their health benefits are discussed in detail and the book concludes with recent advances in microbial transformation during gut fermentation and their impact on human health. There has been increasing interest among researchers on the proposed title in the last decade and the book brings updated information on research and advances in different types of health benefits exhibited by bioactive compounds in a wide range of fermented foods.

Genomics Proteomics and Metabolomics in Nutraceuticals and Functional Foods

Genomics  Proteomics and Metabolomics in Nutraceuticals and Functional Foods
Author: Debasis Bagchi,Francis Lau,Anand Swaroop,Manashi Bagchi
Publsiher: John Wiley & Sons
Total Pages: 688
Release: 2015-10-19
ISBN 10: 1118930428
ISBN 13: 9781118930427
Language: EN, FR, DE, ES & NL

Genomics Proteomics and Metabolomics in Nutraceuticals and Functional Foods Book Review:

Functional foods and nutraceuticals have received considerable interest in the past decade, largely due to increasing consumer awareness of the health benefits associated with food. Diet in human health is no longer a matter of simple nutrition: consumers are more proactive and increasingly interested in the health benefits of functional foods and their role in the prevention of illness and chronic conditions. This, combined with an aging population that focuses not only on longevity but also quality of life, has created a market for functional foods and nutraceuticals. A fully updated and revised second edition, "Genomics, Proteomics and Metabolomics in Nutraceuticals and Functional Foods" reflects the recent upsurge in "omics" technologies and features 48 chapters that cover topics including genomics, proteomics, metabolomics, epigenetics, peptidomics, nutrigenomics and human health, transcriptomics, nutri-ethics, and nanotechnology. This cutting-edge volume, written by a panel of experts from around the globe, reviews the latest developments in the field with an emphasis on the application of these novel technologies to functional foods and nutraceuticals. About the editorsDebasis Bagchi, Ph.D., MACN, CNS, MAIChEUniversity of Houston College of Pharmacy, Houston, TX, USA Anand Swaroop, Ph.D.Cepham Inc., Piscataway, NJ, USA Manashi Bagchi, Ph.D., FACNCepham Inc., Piscataway, NJ, USA Also available from Wiley "Bio-Nanotechnology: A Revolution in Food, Biomedical and Health Sciences"Edited by Debasis Bagchi, Manashi Bagchi, Hiroyoshi Moriyama, Fereidoon ShahidiISBN: 978-0-470-67037-8 "Antioxidants and Functional Components in Aquatic Foods"Edited by Hordur G. KristinssonISBN: 978-0-8138-1367-7 "Nanotechnology and Functional Foods: Effective Delivery of Bioactive Ingredients"Edited by Cristina Sabliov, Hongda Chen, Rickey YadaISBN: 978-1-118-46220-1

Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals

Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals
Author: Nissim Garti
Publsiher: Elsevier
Total Pages: 496
Release: 2008-01-25
ISBN 10: 184569421X
ISBN 13: 9781845694210
Language: EN, FR, DE, ES & NL

Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals Book Review:

Active ingredients in foods must remain fully functional for as long as necessary and be transported and discharged appropriately to have the desired nutritional effect. Delivery and controlled release systems are an essential way to achieve these aims. This important book reviews how to optimise these systems to maximise the health-promoting properties of food products. Opening chapters review factors affecting nutrient bioavailability and methods to test delivery system efficacy. Part two addresses materials used and specific techniques for delivery and release. The benefits and drawbacks of structured lipids, micro- and nano-emulsions, food-protein-derived materials, complexes and conjugates of biopolymers, and starch as an encapsulation material for delivery of functional food ingredients, are all considered. Part three discusses the delivery and controlled release of particular nutraceuticals such as antioxidants and vitamins, folic acid, probiotics, fish oils and proteins. Part four covers regulatory issues and future trends in bioactives and nutraceuticals. Edited by a leading expert in the field, Delivery and controlled release of bioactives in foods and nutraceuticals is a valuable reference for those working in the food industry and particularly those developing nutraceuticals. Reviews techniques to optimise the delivery and release of bioactives in food Discusses the factors that affect nutrient bioavailability and methods to test delivery system efficacy Addresses materials used and specific techniques for delivery and release

Functional Foods and Biotechnology

Functional Foods and Biotechnology
Author: Kalidas Shetty,Dipayan Sarkar
Publsiher: CRC Press
Total Pages: 454
Release: 2020-04-13
ISBN 10: 1000760286
ISBN 13: 9781000760286
Language: EN, FR, DE, ES & NL

Functional Foods and Biotechnology Book Review:

The second book of the Food Biotechnology series, Functional Foods and Biotechnology: Biotransformation and Analysis of Functional Foods and Ingredients highlights two important and interrelated themes: biotransformation innovations and novel bio-based analytical tools for understanding and advancing functional foods and food ingredients for health-focused food and nutritional security solutions. The first section of this book provides novel examples of innovative biotransformation strategies based on ecological, biochemical, and metabolic rationale to target the improvement of human health relevant benefits of functional foods and food ingredients. The second section of the book focuses on novel host response based analytical tools and screening strategies to investigate and validate the human health and food safety relevant benefits of functional foods and food ingredients. Food biotechnology experts from around the world have contributed to this book to advance knowledge on bio-based innovations to improve wider health-focused applications of functional food and food ingredients, especially targeting non-communicable chronic disease (NCD) and food safety relevant solution strategies. Key Features: Provides system science-based food biotechnology innovations to design and advance functional foods and food ingredients for solutions to emerging global food and nutritional insecurity coupled public health challenges. Discusses biotransformation innovations to improve human health relevant nutritional qualities of functional foods and food ingredients. Includes novel host response-based food analytical models to optimize and improve wider health-focused application of functional foods and food ingredients. The overarching theme of this second book is to advance the knowledge on metabolically-driven food system innovations that can be targeted to enhance human health and food safety relevant nutritional qualities and antimicrobial properties of functional food and food ingredients. The examples of biotransformation innovations and food analytical models provide critical insights on current advances in food biotechnology to target, design and improve functional food and food ingredients with specific human health benefits. Such improved understanding will help to design more ecologically and metabolically relevant functional food and food ingredients across diverse global communities. The thematic structure of this second book is built from the related initial book, which is also available in the Food Biotechnology Series Functional Foods and Biotechnology: Sources of Functional Food and Ingredients, edited by Kalidas Shetty and Dipayan Sarkar (ISBN: 9780367435226) For a complete list of books in this series, please visit our website at: https://www.crcpress.com/Food-Biotechnology-Series/book-series/CRCFOOBIOTECH

Antioxidants

Antioxidants
Author: Viduranga Waisundara
Publsiher: BoD – Books on Demand
Total Pages: 646
Release: 2021-09-08
ISBN 10: 1839688645
ISBN 13: 9781839688645
Language: EN, FR, DE, ES & NL

Antioxidants Book Review:

Antioxidants are one of the most sought-after biological compounds of interest to both scientific and nonscientific communities. The term gained popularity with the advent of identifying these compounds as having the ability to maintain health and wellness by combating against pathways leading to non-communicable diseases. This book covers several aspects of antioxidants—mechanisms of action, assays of measuring potency, sources, and even methods of isolation and identification. While it may seem these aspects have been covered in depth in several publications before this, this book intends to be positioned as an update, especially since the area of antioxidant research is as dynamic as ever. There are several chapters that might be of interest to health buffs, specifically those who are quite keen on maintaining health and wellness.

Dietary Fibre Functionality in Food and Nutraceuticals

Dietary Fibre Functionality in Food and Nutraceuticals
Author: Farah Hosseinian,B. Dave Oomah,Rocio Campos-Vega
Publsiher: John Wiley & Sons
Total Pages: 328
Release: 2017-03-06
ISBN 10: 1119138051
ISBN 13: 9781119138051
Language: EN, FR, DE, ES & NL

Dietary Fibre Functionality in Food and Nutraceuticals Book Review:

Increasing fiber consumption can address, and even reverse the progression of pre-diabetes and other associated non-communicable diseases. Understanding the link between plant dietary fiber and gut health is a small step in reducing the heavy economic burden of metabolic disease risks for public health. This book provides an overview of the occurence, significance and factors affecting dietary fiber in plant foods in order to critically evaluate them with particular emphasis on evidence for their beneficial health effects.

Handbook of Research on Food Science and Technology

Handbook of Research on Food Science and Technology
Author: Monica Lizeth Chavez-Gonzalez,Jose Juan Buenrostro-Figueroa,Cristobal N. Aguilar
Publsiher: CRC Press
Total Pages: 276
Release: 2019-01-15
ISBN 10: 0429947097
ISBN 13: 9780429947094
Language: EN, FR, DE, ES & NL

Handbook of Research on Food Science and Technology Book Review:

The three volumes in this handbook highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbook focuses on modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals, natural products, nano- and microtechnology, healthy product composition, innovative processes and bioprocesses for utilization of by-products, development of novel preservation alternatives, extending the shelf life of fresh products, alternative processes requiring less energy or water, among other topics. Volume 3 of the 3-volume set focuses on functional foods and nutraceuticals. The chapters examine nutraceuticals as treatment for cancer and neurodegenerative diseases, trends in functional food in noncommunicable diseases, synergism in food trends, bioactive peptides, agave fructans as a functional component in foods, and more.

Functional Foods and Nutraceuticals

Functional Foods and Nutraceuticals
Author: Chukwuebuka Egbuna,Genevieve Dable Tupas
Publsiher: Springer Nature
Total Pages: 642
Release: 2020-08-24
ISBN 10: 3030423190
ISBN 13: 9783030423193
Language: EN, FR, DE, ES & NL

Functional Foods and Nutraceuticals Book Review:

Functional foods and nutraceuticals are food products that naturally offer or have been modified to offer additional health benefits beyond basic nutrition. As such products have surged in popularity in recent years, it is crucial that researchers and manufacturers understand the concepts underpinning functional foods and the opportunity they represent to improve human health, reduce healthcare costs, and support economic development worldwide. Functional Foods and Nutraceuticals: Bioactive Components, Formulations and Innovations presents a guide to functional foods from experienced professionals in key institutions around the world. The text provides background information on the health benefits, bioavailability, and safety measurements of functional foods and nutraceuticals. Subsequent chapters detail the bioactive components in functional foods responsible for these health benefits, as well as the different formulations of these products and recent innovations spurred by consumer demands. Authors emphasize product development for increased marketability, taking into account safety issues associated with functional food adulteration and solutions to be found in GMP adherence. Various food preservation methods aimed at enhancing the quality and shelf life of functional food are also highlighted. Functional Foods and Nutraceuticals: Bioactive Components, Formulations and Innovations is the first of its kind, designed to be useful to students, teachers, nutritionists, food scientists, food technologists and public health regulators alike.

Functional Foods and Biotechnology

Functional Foods and Biotechnology
Author: Kalidas Shetty
Publsiher: CRC Press
Total Pages: 206
Release: 2019-12-23
ISBN 10: 9781003003830
ISBN 13: 1003003834
Language: EN, FR, DE, ES & NL

Functional Foods and Biotechnology Book Review:

"The first of two related books that kick off the Food Biotechnology series, Functional Foods and Biotechnology: Sources of Functional Foods and Ingredients, focuses on the recent advances in the understanding of the role of cellular, metabolic, and biochemical concepts and processing that are important and relevant to improve functional foods and food ingredients targeting human health benefits. This volume explores sources of ecologically-based diversity of functional foods and food ingredients that are available to enhance diverse nutritional values and functional benefits of foods for better human health outcomes, especially focusing on emerging diet and lifestyle-linked non-communicable chronic disease (NCDs) challenges. The contributors with expertise in the field of Food Biotechnology and Functional Food Ingredients have integrated the recent advances in some common as well as novel sources of functional foods and ingredients from diverse ecological and cultural origins. Further, these chapters also highlight human health relevant bioactive profiles and associated functionalities of these health-promoting compounds, including preventative functional roles for common NCD-linked health benefits. FEATURES: Provides ecological and metabolic rational to integrate novel functional food and functional ingredient sources in wider health-focused food system innovations. Examines the value-added role of select functional foods and food ingredients to improve NCD-linked health benefits such as type-2 diabetes, cardiovascular disease, and human gut improvement Includes insights on system-based solutions to advance climate resilient and health focused food diversity based on diverse biotechnological approaches to design and integrate functional food and food ingredient sources Overall, the rationale of this book series is focused on Metabolic-Driven Rationale to Advance Biotechnological Approaches for Functional Foods, the synopsis of which is presented as the Introduction chapter, which is followed by a chapter on current understanding about regulatory guidelines for health claims of functional foods and food ingredients. Special topics on nonnutritive sweeteners, caroteneprotein from seafood waste, and Xylooligosaccharides as functional food ingredients for health-focused dietary applications are integrated in this book. Additionally, ecologically and metabolically-driven functional roles of common food sources such as corn, and barley and some novel food sources, such as ancient emmer wheat, black soybean, fava bean, herbs from Lamiaceae and functional protein ingredients and minerals from Lemnaceae are also highlighted in this volume. The overall goal is to provide insights on role of these functional food and ingredient sources for their integration in wider health-focused food systems, which will help food scientists, food industry personnel, nutritionists, crop science researchers, public health professionals, and policy makers to make appropriate decisions and to formulate strategies for improving health and well-being. A related book focuses on biological and metabolically driven mobilization of functional bioactives and ingredients and their analysis that is relevant in health and wellness"--

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

Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress
Author: Blanca Hernandez-Ledesma,Cristina Martinez-Villaluenga
Publsiher: Academic Press
Total Pages: 688
Release: 2021-12-16
ISBN 10: 012822584X
ISBN 13: 9780128225844
Language: EN, FR, DE, ES & NL

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

Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress presents the nutritional and technological aspects related to the development of functional foods with anti-inflammatory and antioxidant effects. Specifically, analytical approaches for the characterization of anti-inflammatory and antioxidant properties of healthy foods and functional constituents, as well as technological strategies for the extraction of compounds and fractions from raw materials to produce anti-inflammatory and antioxidant ingredients are addressed. In addition, the molecular mechanisms by which foods and their components can modulate inflammation and their oxidative stress effects on disease prevention are explored. Finally, clinical research addressing nutritional needs in pathological subjects with inflammatory diseases are considered. Covers methods of analysis and extraction of anti-inflammatory and antioxidant compounds Offers an overview of the main anti-inflammatory and antioxidant compounds in foods Provides a guide on the mechanisms of action and health benefits of anti-inflammatory and antioxidant dietary bioactives

Disease Control Priorities in Developing Countries

Disease Control Priorities in Developing Countries
Author: Dean T. Jamison,Joel G. Breman,Anthony R. Measham,George Alleyne,Mariam Claeson,David B. Evans,Prabhat Jha,Anne Mills,Philip Musgrove
Publsiher: World Bank Publications
Total Pages: 1452
Release: 2006-04-02
ISBN 10: 0821361805
ISBN 13: 9780821361801
Language: EN, FR, DE, ES & NL

Disease Control Priorities in Developing Countries Book Review:

Based on careful analysis of burden of disease and the costs ofinterventions, this second edition of 'Disease Control Priorities in Developing Countries, 2nd edition' highlights achievable priorities; measures progresstoward providing efficient, equitable care; promotes cost-effectiveinterventions to targeted populations; and encourages integrated effortsto optimize health. Nearly 500 experts - scientists, epidemiologists, health economists,academicians, and public health practitioners - from around the worldcontributed to the data sources and methodologies, and identifiedchallenges and priorities, resulting in this integrated, comprehensivereference volume on the state of health in developing countries.