Buch, Englisch, 424 Seiten, Format (B × H): 182 mm x 252 mm, Gewicht: 1017 g
Buch, Englisch, 424 Seiten, Format (B × H): 182 mm x 252 mm, Gewicht: 1017 g
ISBN: 978-0-8138-2453-6
Verlag: Open Stax Textbooks
Aimed primarily at an audience comprised of researchers, industry professionals, food scientists, medical professionals and graduate level students, Functional Foods, Nutraceuticals and Degenerative Disease Prevention offers a mechanism-based interpretation for the effect of nutraceuticals within the human body. Ultimately, the discussion of the biological effects of a variety of functional foods will provide a wholesome approach to the maintenance of health through judicious choice of functional foods.
Autoren/Hrsg.
Fachgebiete
- Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Ernährungsmedizin, Diätetik
- Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Präventivmedizin, Gesundheitsförderung, Medizinisches Screening
- Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
- Naturwissenschaften Biowissenschaften Biochemie (nichtmedizinisch)
- Naturwissenschaften Biowissenschaften Molekularbiologie
Weitere Infos & Material
Contributors xv
Preface xvii
About the Editors xix
1 Functional Foods, Nutraceuticals, and Disease Prevention: A Window to the Future of Health Promotion 3
Gopinadhan Paliyath and Kalidas Shetty
1.1 Chronic Degenerative Diseases in Modern Society: Implications on Life Quality, Productivity, Economic Burden 3
1.2 Health Regulatory Properties of Foods: "Prevention Is Better Than Cure" 5
References 8
2 Functional Foods and Nutraceuticals 11
Chung-Ja C. Jackson and Gopinadhan Paliyath
2.1 Introduction 11
2.2 Definition of Functional Foods and Nutraceuticals 12
2.3 Sources and Biological Effects of Functional Foods and Nutraceuticals in Nature 19
2.4 Functional Foods and Nutraceuticals: Health Claims and Benefits 27
2.5 Qualifi ed Health Claims 29
2.6 Functional Foods and Nutraceuticals: Safety Issues 30
2.7 Regulation of Functional Foods and Nutraceuticals 33
2.8 Public Education and Dietary Guidance 35
2.9 Concluding Remarks 36
References 37
3 Nutritional Genomics: Fundamental Role of Diet in Chronic Disease Prevention and Control 45
Amy J. Tucker, Branden Deschambault, and Marica Bakovic
3.1 Introduction 45
3.2 Nutrigenetics 46
3.3 Complexities of chronic disease research in nutrigenetics 49
3.4 Chronic Disease and Rare SNPs 50
3.5 CVD and Nutrigenetics 51
3.6 Nutrigenetics and Cancer 51
3.7 Summary of Nutrigenetic Research Potential 51
3.8 Nutriepigenetics 52
3.9 Epimutations in Chronic Disease 53
3.10 Summary of Epigenetic Research Potential 54
3.11 Nutrigenomics 54
3.12 Vitamin A and Gene Interactions 61
3.13 Vitamin E and Nutrigenomics 62
3.14 Vitamin D and Gene Interactions 63
3.15 Phytoestrogens and Gene Interactions 64
3.16 Phytosterols and Gene Interactions 65
3.17 Polyphenols and Gene Interactions 65
3.18 Nutrigenomics Summary: Advantages, Limitations, Future 66
3.19 Conclusions 67
References 67
4 Nutraceuticals and Antioxidant Function 75
Denise Young, Rong Tsao, and Yoshinori Mine
4.1 Introduction 75
4.2 Oxidative Stress and ROS 75
4.3 Antioxidants and Antioxidative Defense Systems 77
4.4 Phytochemicals 79
4.5 Antioxidant Amino Acids, Peptides, and Proteins 90
4.6 Mechanism of Action of Antioxidant and Antioxidative Stress Amino Acids, Peptides, and Proteins 91
4.7 Production of Antioxidant Peptides 95
4.8 Recent Advances in Analytical Techniques for Measuring Antioxidant Capacity and Oxidative Damage 96
4.9 Health Benefi ts of Nutraceutical Antioxidants 101
4.10 Conclusion 102
References 103
5 Composition and Chemistry of Functional Foods and Nutraceuticals: Infl uence on Bioaccessibility and Bioavailability 113
Jissy K. Jacob and Gopinadhan Paliyath
5.1 Introduction 113
5.2 Polyphenols as Antioxidants 115
5.3 Antioxidant Activity of Anthocyanins 118
5.4 Anthocyanin Biosynthesis and Localization 119
5.5 Bioaccessibility and Bioavailability of Polyphenols 121
5.6 Microstructural Characteristics of Grape Juice 122
5.7 Physicochemical Properties of the Dialyzed Juice Fraction 123
5.8 Ultrastructural Analysis of Juice Fractions 124
5.9 Composition of Juice Fractions 126
5.10 Antioxidant Activity of Juice Fractions 129
5.11 Metabolism and Bioavailability of Flavonoids 132
5.12 Dietary Polyphenols and Prevention of Diseases 135
5.13 Increasing Health Benefi cial Properties of Juices 137
References 139
6 Cruciferous Vegetable-Derived Isothiocyanates and Cancer Prevention 147
Ravi P. Sahu and Sanjay K. Srivastava
6.1 Introduction 147
6.2 Metabolism of Xenobiotics 149
6.3 ITCs and Inhibition of Cancer 150
Acknowledgments 161
References 161
7 The Disease-Preventive Potential of Some Popular and Underutilized Seeds 171
Rajeev Bhat
7.1 Introduction 171
7.2 Oil Seeds and Their Therapeutic Potential 172
7.3 Spice Seeds as Medicine 185
7.4 Legumes and Medicinal Use 187
7.5 Underutilized Seeds 189
7.6 Future Outlook 192
References 193
8 Effects of Carotenoids and Retinoids on Immune-Mediated Chronic Inflammation in Infl ammatory Bowel Disease 213
Hua Zhang, Ming Fan, and Gopinadhan Paliyath
8.1 Introduction 213
8.2 Carotenoids 213
8.3 IBDs 214
8.4 Phytochemicals and Downregulation of IBD 215
8.5 Effects of Carotenoids on Immune Genetic Mechanism of IBD 221
8.6 Effects of Retinoids and Carotenoids on the Oxidative Stress Signaling Pathway 226
References 229
9 Ruminant Trans Fat as Potential Nutraceutical Components to Prevent Cancer and Cardiovascular Disease 235
Ye Wang, Catherine J. Field, and Spencer D. Proctor
9.1 Introduction 235
9.2 c9,t11-CLA Isomer and Health Implications 237
9.3 Mechanisms of CLA Action on Cancer 245
9.4 CLA Modulates CHD Risk Factors 245
9.5 Mechanisms of CLA Action on CHD 246
9.6 Vaccenic Acid 252
9.7 Dairy Fat Enriched with VA and CLA 254
9.8 Discussion 255
References 256
10 Nanotechnology for Cerebral Delivery of Nutraceuticals for the Treatment of Neurodegenerative Diseases 263
Jasjeet Kaur Sahni, Sihem Doggui, Lé Dao, and Charles Ramassamy
10.1 Introduction 263
10.2 Oxidative Stress in Mild Cognitive Impairment (MCI) and AD 264
10.3 Efficacy of Selected Components of Nutraceutical Compounds in the Amyloid Cascade and in the Prevention of AD 266
10.4 Targeted NPs for Delivery of Bioactives Compounds from Foods for the Treatment of AD 272
10.5 Conclusion 275
References 275
11 Cancer Prevention by Polyphenols: Influence on Signal Transduction and Gene Expression 285
Fatima Hakimuddin and Gopinadhan Paliyath
11.1 Introduction 285
11.2 Genetic Mechanisms of Carcinogenesis 285
11.3 Biochemical Mechanisms of Carcinogenesis 287
11.4 Signaling Pathways in Breast Cancer 291
11.5 Cancer Prevention and Therapy 294
11.6 Grapes and Red Wine as a Dietary Source of Polyphenols 298
11.7 Genetic Approach: Identifi cation of Flavonoid Mediated Molecular Targets 308
11.8 Estrogen Metabolism, Breast Cancer, and Flavonoids 311
11.9 Polyphenols and Estrogen Signaling 312
References 313
12 Potato-Herb Synergies as Food Designs for Hyperglycemia and Hypertension Management 325
Fahad Saleem, Ali Hussein Eid, and Kalidas Shetty
12.1 Introduction 325
12.2 Phenolic-Enriched Chilean Potato and Select Species of Apiaceae and Lamiaceae Families in Diet 327
12.3 Combination of Potato with Seeds and/or Herbs for Hypertension and Hyperglycemia Management 331
12.4 Conclusions: Combining the Chilean Potato with Seeds and Herbs from the Apiaceae and Lamiaceae Families 336
References 338
13 Fermentation-Based Processing of Food Botanicals for Mobilization of Phenolic Phytochemicals for Type 2 Diabetes Management 341
Chandrakant Ankolekar and Kalidas Shetty
13.1 Introduction 341
13.2 Diabetes: The Rising Burden 342
13.3 Fermentation and Health: A Historical Perspective 342
13.4 Fermentation: Adding Value 343
13.5 Phenolic Antioxidants and Diabetes Management 345
13.6 Microbial Aerobic Growth and Fermentation and Its Anti-Diabetes Potential by Phenolic and Antioxidant Mobilization 346
13.7 Fruit Juice Fermentation for Healthy Food Ingredients for Management of Type 2 Diabetes 348
13.8 Summary 350
References 351
14 Postharvest Strategies to Enhance Bioactive Ingredients for Type 2 Diabetes Management and Heart Health 357
Dipayan Sarkar and Kalidas Shetty
14.1 Introduction 357
14.2 Changing Dietary Patterns: A Historical Perspective 357
14.3 Noncommunicable Chronic Diseases: Era of New Global Epidemics 358
14.4 Healthy Diet: "Prevention Is Better Than Cure" 360
14.5 Bioactive Ingredients 361
14.6 Dietary Polyphenols: Impact on Human Health 362
14.7 Phenolic Biosynthesis: Biological Mechanism to Improve Dietary Polyphenols in Plant Models 365
14.8 Postharvest Strategies to Improve Bioactive Ingredients in Fruits and Vegetables 367
14.9 Phenolic-Linked Antioxidant Activity During Postharvest Stages in Fruits and Relevance for Type 2 Diabetes 369
14.10 Future Direction of Research: When Functional Food and Diet Become "Panacea" 370
14.11 Conclusions 373
References 373
15 Enhancing Functional Food Ingredients in Fruits and Vegetables 381
Shaila Wadud and Gopinadhan Paliyath
15.1 Introduction 381
15.2 Strategies for Nutritional Enhancement 382
15.3 Improving the Mineral Content of Plant Foods 383
15.4 Improving the Antioxidants Content of Plant Foods 385
15.5 Improving the Amino Acid Content of Proteins of Plant Foods 389
15.6 Improving the Fatty Acid Composition of Plant Seed Oil 390
15.7 Influence of Processing and Storage in the Nutritive Value of Plant Foods 391
References 392
Index 395
