Functional Foods and Nutraceuticals in Metabolic and Non communicable Diseases

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

Produk Detail:

  • Author : Ram B. Singh
  • Publisher : Academic Press
  • Pages : 800 pages
  • ISBN : 9780128198155
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKFunctional Foods and Nutraceuticals in Metabolic and Non communicable Diseases

Functional Foods and Nutraceuticals in Metabolic and Non-communicable Diseases

Functional Foods and Nutraceuticals in Metabolic and Non-communicable Diseases
  • Author : Ram B. Singh
  • Publisher : Academic Press
  • Release : 15 August 2021
GET THIS BOOKFunctional Foods and Nutraceuticals in Metabolic and Non-communicable Diseases

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

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
  • Publisher : Academic Press
  • Release : 02 November 2018
GET THIS BOOKThe Role of Functional Food Security in Global Health

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,

Nutraceutical and Functional Foods in Disease Prevention

Nutraceutical and Functional Foods in Disease Prevention
  • Author : Keservani, Raj K.,Sharma, Anil K.,Kesharwani, Rajesh K.
  • Publisher : IGI Global
  • Release : 13 July 2018
GET THIS BOOKNutraceutical and Functional Foods in Disease Prevention

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

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
  • Publisher : CRC Press
  • Release : 15 October 2015
GET THIS BOOKNutraceuticals and Functional Foods in Human Health and Disease Prevention

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

Functional Foods and Biotechnology

Functional Foods and Biotechnology
  • Author : Kalidas Shetty,Dipayan Sarkar
  • Publisher : CRC Press
  • Release : 13 April 2020
GET THIS BOOKFunctional Foods and Biotechnology

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

Functional Foods and Biotechnology

Functional Foods and Biotechnology
  • Author : Kalidas Shetty
  • Publisher : CRC Press
  • Release : 23 December 2019
GET THIS BOOKFunctional Foods and Biotechnology

"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

Dietary Fibre Functionality in Food and Nutraceuticals

Dietary Fibre Functionality in Food and Nutraceuticals
  • Author : Farah Hosseinian,B. Dave Oomah,Rocio Campos-Vega
  • Publisher : John Wiley & Sons
  • Release : 09 December 2016
GET THIS BOOKDietary Fibre Functionality in Food and Nutraceuticals

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.

Nutraceutical and Functional Food Components

Nutraceutical and Functional Food Components
  • Author : Charis Michael Galanakis
  • Publisher : Academic Press
  • Release : 29 October 2021
GET THIS BOOKNutraceutical and Functional Food Components

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food components. This second edition also assesses shelf-life, sensory characteristics, and the profile of food products. Covering the most important groups of food components, including lipids, proteins, peptides and amino acids, carbohydrates, dietary fiber, polyphenols, carotenoids, vitamins, aromatic compounds, minerals, glucosinolates, enzymes, this book addresses processing methods for each.

Nutrition, Microbiota and Noncommunicable Diseases

Nutrition, Microbiota and Noncommunicable Diseases
  • Author : Julio Plaza-Díaz
  • Publisher : MDPI
  • Release : 20 January 2021
GET THIS BOOKNutrition, Microbiota and Noncommunicable Diseases

Health is defined as “the state of the organism when it functions optimally without evidence of disease”. Surprisingly, the words “microbes” or “microorganism” are missing in this definition. The regulation of gut microbiota is mediated by an enormous quantity of aspects, such as microbiological factors, host characteristics, diet patterns, and environmental variables. Some protective, structural, and metabolic functions have been reported for gut microbiota, and these functions are related to the regulation of homeostasis and host health. Host defense against

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
  • Publisher : CRC Press
  • Release : 18 December 2018
GET THIS BOOKHandbook of Research on Food Science and Technology

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

Clinical Aspects of Functional Foods and Nutraceuticals

Clinical Aspects of Functional Foods and Nutraceuticals
  • Author : Dilip Ghosh,Debasis Bagchi,Tetsuya Konishi
  • Publisher : CRC Press
  • Release : 29 August 2014
GET THIS BOOKClinical Aspects of Functional Foods and Nutraceuticals

In the last three decades, revolutionary achievements have taken place in nutraceutical and functional food research including the introduction of a number of cutting-edge dietary supplements supported by human clinical trials and strong patents. Novel manufacturing technologies including unique extraction processes, bioavailability improvements through delivery technologies such as nanotechnology, and innovative packaging have been critical steps for their successful positioning in the marketplace and consumer acceptance worldwide. Nonetheless, mixed messages have emerged from both the scientific community and the media

Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals

Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals
  • Author : Nissim Garti
  • Publisher : Elsevier
  • Release : 25 January 2008
GET THIS BOOKDelivery and Controlled Release of Bioactives in Foods and Nutraceuticals

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

Functional Foods, Nutraceuticals, and Degenerative Disease Prevention

Functional Foods, Nutraceuticals, and Degenerative Disease Prevention
  • Author : Gopinadhan Paliyath,Marica Bakovic,Kalidas Shetty
  • Publisher : John Wiley & Sons
  • Release : 15 August 2011
GET THIS BOOKFunctional Foods, Nutraceuticals, and Degenerative Disease Prevention

Functional Foods, Nutraceuticals and Degenerative Disease Prevention is a compilation of different segments of functional foods and nutraceuticals focusing on their mechanism of action in the human body leading to disease prevention. Numerous chapters deal with different functional foods in terms of their efficacy, highlighting the mechanism of action of their ingredients. The book focuses on the biochemistry and molecular biology of the disease prevention process rather than simply compiling the benefits of functional foods and nutraceuticals. Aimed primarily at

Functional Ingredients from Algae for Foods and Nutraceuticals

Functional Ingredients from Algae for Foods and Nutraceuticals
  • Author : Herminia Dominguez
  • Publisher : Elsevier
  • Release : 30 September 2013
GET THIS BOOKFunctional Ingredients from Algae for Foods and Nutraceuticals

Algae have a long history of use as foods and for the production of food ingredients. There is also increasing interest in their exploitation as sources of bioactive compounds for use in functional foods and nutraceuticals. Functional ingredients from algae for foods and nutraceuticals reviews key topics in these areas, encompassing both macroalgae (seaweeds) and microalgae. After a chapter introducing the concept of algae as a source of biologically active ingredients for the formulation of functional foods and nutraceuticals, part

Functional Food and Human Health

Functional Food and Human Health
  • Author : Vibha Rani,Umesh C. S. Yadav
  • Publisher : Springer
  • Release : 12 October 2018
GET THIS BOOKFunctional Food and Human Health

Global health and the increasing incidence of various diseases are a cause for concern, and doctors and scientists reason that the diet, food habits and lifestyle are contributing factors. Processed food has reduced the nutritional value of our diet, and although supplementing foods with various additives is considered an alternative, the long-term impact of this is not known. Many laboratories around the world are working to identify various nutritional components in our daily food and their effect on human health.