Functional Foods for Chronic Diseases (Volume 3)
Functional Foods for Chronic Diseases (Volume 3)

Author: Danik M. Martirosyan

Publisher: D&A Inc.

Published: 2008-02-10

Total Pages: 280

ISBN-13: 9780976753544

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The publication of this book serves two great purposes. First, it spreads the word about new functional food products for chronic diseases such as hypertension, diabetes, and obesity to the general public. It not only introduces new functional foods, but also shows the investigations and research that led to their creation. Second, the book preserves the numerous ideas and contributions made in the field. This shows the progress and evolution of this thriving field, with the power to change the lives of millions of people. The forever growing field of functional foods brings together research scientists, food manufacturers and consumers who are committed to this issue through modern achievements of surgical approaches and potential of drug therapy, where particular emphasis is placed on the unresolved problems of pharmaceutical side effects.

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

Publisher: Academic Press

Published: 2021-12-03

Total Pages: 676

ISBN-13: 012822584X

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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

Functional Food and Human Health
Functional Food and Human Health

Author: Vibha Rani

Publisher: Springer

Published: 2018-12-26

Total Pages: 0

ISBN-13: 9789811345739

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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. These have been classified as Nutraceuticals or functional food, and they may have preventive and therapeutic effects in a number of pathologies associated with modern dietary habits and lifestyles. This book addresses various aspects of this issue, revitalizing the discussion and consolidating the latest research on nutritional and functional food and their effects in in-vitro, in-vivo and human clinical studies.

Nutrition and Functional Foods for Healthy Aging
Nutrition and Functional Foods for Healthy Aging

Author: Ronald Ross Watson

Publisher: Academic Press

Published: 2017-02-01

Total Pages: 387

ISBN-13: 0128092998

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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

Functional Foods for Chronic Diseases - Diabetes and Related Diseases
Functional Foods for Chronic Diseases - Diabetes and Related Diseases

Author: Danik M. Martirosyan

Publisher: D&A Inc.

Published: 2009-11-28

Total Pages: 188

ISBN-13: 9781449915018

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Each year since 2004, the Functional Foods Center has held international conferences under the series "Functional Foods for the Prevention and Treatment of Chronic Diseases". The 6th annual conference held on December 4-5, 2009, at Texas Woman's University in Denton, TX, USA is entitled, "Functional Foods for Chronic Diseases: Diabetes and Related Diseases." The main goal of the 2009 conference is to bring together experts in medicine, biology and food industry to discuss the contribution of functional foods in the prevention and treatment of diabetes and its related complications such as cardiovascular diseases, obesity and other disorders. Main conference topics include: the role of nutrition in diabetes occurrence, as well as the creation of functional products for the prevention and treatment of diabetes. Scientific sessions will cover these main aspects of diabetes: 1. the epidemiology and health economics of diabetes, 2. the modern mechanisms and contributing factors of diabetes, 3. diabetes and its related complications, 4. modern diets for diabetes: prevention and control, 5. functional foods for the prevention and management of diabetes.

Developing New Functional Food and Nutraceutical Products
Developing New Functional Food and Nutraceutical Products

Author: Debasis Bagchi

Publisher: Academic Press

Published: 2016-09-19

Total Pages: 546

ISBN-13: 0128027797

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Developing New Functional Food and Nutraceutical Products provides critical information from conceptualization of new products to marketing, aiming to present a solid understanding of the entire process through detailed coverage of key concepts, namely innovation, regulation, manufacturing, quality control, and marketing. Chapters provide insights into market and competitive analysis, product design and development, intellectual property, ingredient sourcing, cost control, and sales and marketing strategies. - Examines key considerations in product development - Provides a streamlined approach for product development - Addresses manufacturing and quality control challenges - Includes key lessons for a successful product launch and effective marketing

Eat for Life
Eat for Life

Author: National Academy of Sciences

Publisher: National Academies Press

Published: 1992-01-01

Total Pages: 190

ISBN-13: 0309040493

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Results from the National Research Council's (NRC) landmark study Diet and health are readily accessible to nonscientists in this friendly, easy-to-read guide. Readers will find the heart of the book in the first chapter: the Food and Nutrition Board's nine-point dietary plan to reduce the risk of diet-related chronic illness. The nine points are presented as sensible guidelines that are easy to follow on a daily basis, without complicated measuring or calculatingâ€"and without sacrificing favorite foods. Eat for Life gives practical recommendations on foods to eat and in a "how-to" section provides tips on shopping (how to read food labels), cooking (how to turn a high-fat dish into a low-fat one), and eating out (how to read a menu with nutrition in mind). The volume explains what protein, fiber, cholesterol, and fats are and what foods contain them, and tells readers how to reduce their risk of chronic disease by modifying the types of food they eat. Each chronic disease is clearly defined, with information provided on its prevalence in the United States. Written for everyone concerned about how they can influence their health by what they eat, Eat for Life offers potentially lifesaving information in an understandable and persuasive way. Alternative Selection, Quality Paperback Book Club

Diet and Health
Diet and Health

Author: National Research Council

Publisher: National Academies Press

Published: 1989-01-01

Total Pages: 765

ISBN-13: 0309039940

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Diet and Health examines the many complex issues concerning diet and its role in increasing or decreasing the risk of chronic disease. It proposes dietary recommendations for reducing the risk of the major diseases and causes of death today: atherosclerotic cardiovascular diseases (including heart attack and stroke), cancer, high blood pressure, obesity, osteoporosis, diabetes mellitus, liver disease, and dental caries.

Guiding Principles for Developing Dietary Reference Intakes Based on Chronic Disease
Guiding Principles for Developing Dietary Reference Intakes Based on Chronic Disease

Author: National Academies of Sciences, Engineering, and Medicine

Publisher: National Academies Press

Published: 2017-12-21

Total Pages: 335

ISBN-13: 0309462568

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Since 1938 and 1941, nutrient intake recommendations have been issued to the public in Canada and the United States, respectively. Currently defined as the Dietary Reference Intakes (DRIs), these values are a set of standards established by consensus committees under the National Academies of Sciences, Engineering, and Medicine and used for planning and assessing diets of apparently healthy individuals and groups. In 2015, a multidisciplinary working group sponsored by the Canadian and U.S. government DRI steering committees convened to identify key scientific challenges encountered in the use of chronic disease endpoints to establish DRI values. Their report, Options for Basing Dietary Reference Intakes (DRIs) on Chronic Disease: Report from a Joint US-/Canadian-Sponsored Working Group, outlined and proposed ways to address conceptual and methodological challenges related to the work of future DRI Committees. This report assesses the options presented in the previous report and determines guiding principles for including chronic disease endpoints for food substances that will be used by future National Academies committees in establishing DRIs.

Handbook of Nutraceuticals and Functional Foods
Handbook of Nutraceuticals and Functional Foods

Author: ROBERT E C WILDMAN, PhD

Publisher: CRC Press

Published: 2016-04-19

Total Pages: 562

ISBN-13: 1420006185

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Scientific advances in this field have not only given us a better understanding of what is an optimal diet, but has allowed food and nutraceutical companies to market products with specific health claims, fortify existing foods, and even create new foods designed for a particular health benefit. Handbook of Nutraceuticals and Functional Foods, Second Edition, compiles the latest data from authoritative, scientific sources. It provides hard evidence on the prophylactic and medicinal properties of many natural foods. This handbook reviews more than 200 nutraceutical compounds. Each chapter includes the chemical properties, biochemical activity, dietary sources, and evidentiary findings for each compound. New topics include the use of exopolysaccharides from lactic acid bacteria, protein as a functional ingredient for weight loss, and nutraceuticals to be used in the adjunctive treatment of depression. Two new chapters discuss recent evidence on oxidative stress and the antioxidant requirements of athletes as well as the use of nutraceuticals for inflammation. The scientific investigation of nutrition and lifestyle changes on the pain and debilitation of osteoarthritis is the subject of another new article. The book concludes with a look at future marketing opportunities paying particular attention to the alleviation of obesity. With contributions from a panel of leading international experts, Handbook of Nutraceuticals and Functional Foods, Second Edition, provides instant access to comprehensive, cutting edge data, making it possible for food scientists, nutritionists, and researchers to utilize this ever growing wealth of information.