Watson / Zibadi MD / Zibadi Wheat and Rice in Disease Prevention and Health

Benefits, risks and mechanisms of whole grains in health promotion
1. Auflage 2014
ISBN: 978-0-12-404604-7
Verlag: Elsevier Science & Techn.
Format: EPUB
Kopierschutz: 6 - ePub Watermark

E-Book, Englisch, 576 Seiten

Wheat and Rice in Disease Prevention and Health reviews the wide range of studies focusing on the health benefits and disease prevention associated with the consumption of wheat and rice, the two most widely consumed whole grains. This book provides researchers, clinicians, and students with a comprehensive, definitive, and up-to-date compendium on the diverse basic and translational aspects of whole grain consumption and its protective effects across human health and disease. It serves as both a resource for current researchers as well as a guide to assist those in related disciplines to enter the realm of whole grain and nutrition research. Overall, studies have shown that a decrease in the amount of whole grains in the modern diet is related to a corresponding increase in health problems that are attributed to this all-too-common dietary imbalance. The resulting health issues associated with an over-processed diet, which provides inadequate levels of nutrients from whole grains, may include obesity, diabetes, high blood lipids, chronic inflammatory states, and an excess of oxidative stress. Strength and endurance may also suffer as a result of these nutrient deficiencies, followed by declines in energy and immunity. - Saves researchers and clinicians time in quickly accessing the latest details on a broad range of nutritional and epidemiological issues - Provides a common language for nutritionists, nutrition researchers, epidemiologists, and dietitians to discuss how the action of wheat and rice protect against disease and modify human health - Preclinical, clinical, and population studies help nutritionists, dieticians, and clinicians map out key areas for research and further clinical recommendations

Autoren/Hrsg.

Watson, Ronald Ross

Zibadi MD, Sherma

Zibadi, Sherma

Leseproben

Contributors

AnwaarAhmedBSc, MSc, PhDDepartment of Food Technology, PMAS-Arid Agriculture University, Rawalpindi, Pakistan

Ahmed M.AmerahPhDDanisco Animal Nutrition, DuPont Industrial Biosciences, Marlborough, Wiltshire, UK

AkiraAndohMD, PhDShiga University of Medical Science, Division of Mucosal Immunology, Graduate School of Medicine, Otsu, Shiga, Japan

ApostolisAngelisPhDUniversity of Athens, Division of Pharmacognosy and Natural Products Chemistry, Department of Pharmacy, Athens, Greece

PaulaRossini AugustiBSc, MSc, PhDFederal University of Rio Grande do Sul, Department of Food Science, Institute of Food Science and Technology, Porto Alegre, Brazil

Mookambika RamyaBaiMSc, MPhilMadras Diabetes Research Foundation, Dr Mohan’s Diabetes Specialties Centre, WHO Collaborating Centre for Non-Communicable Diseases, and International Diabetes Federation (IDF) Centre of Education, Gopalapuram, Chennai, India

TrustBetaPhDUniversity of Manitoba, Richardson Centre for Functional Foods and Nutraceuticals, Smartpark, Winnipeg, Manitoba, Canada

DieterBlancquaertPhDGhent University, Department of Physiology, Laboratory of Functional Plant Biology, Ghent, Belgium

Erica C.BorresenMPHColorado State University, Department of Environmental and Radiological Health Sciences, Fort Collins, Colorado, USA

FranciscoBurlóPhDUniversidad Miguel Hernández, Departamento Tecnología Agroalimentaria, Grupo Calidad y Seguridad Alimentaria, Alicante, Spain

AlbertoCamineroPhD

Universidad de León; Área de Microbiología, Facultad de Biología y Ciencias Ambientales, León, Spain

Universidad de León, Instituto de Biología Molecular, Genómica y Proteómica (INBIOMIC), León, Spain

Ángel A.Carbonell-BarrachinaPhDUniversidad Miguel Hernández, Departamento Tecnología Agroalimentaria, Grupo Calidad y Seguridad Alimentaria, Alicante, Spain

ClaudiaCascioPhDDe Montfort University, Faculty of Health and Life Sciences, Leicester, UK

JavierCasqueiroPhD

Universidad de León; Área de Microbiología, Facultad de Biología y Ciencias Ambientales, León, Spain

Universidad de León, Instituto de Biología Molecular, Genómica y Proteómica (INBIOMIC), León, Spain

ConchaCastaño-IglesiasPhDUniversidad Miguel Hernández, Departamento de Farmacología, Pediatría y Química Orgánica, Alicante, Spain

Un JaeChangDongduk Women’s University, Department of Food and Nutrition, Seoul, South Korea

Maria da GraçaKolinski CallegaroPhDFederal University of Santa Maria, Integrated Center for Laboratory Analysis Development (NIDAL), Department of Food Technology and Science, Center of Rural Sciences, Santa Maria, Brazil

HansDe SteurPhDGhent University, Department of Agricultural Economics, Ghent, Belgium

RaffaellaDi CagnoPhDUniversity of Bari Aldo Moro, Department of Soil, Plant and Food Science, Bari, Italy

Mary R.DicklinPhDBiofortis Clinical Research, Addison, Illinois, USA

Silvina R.DragoDrUniversidad Nacional del Litoral, Instituto de Tecnología de Alimentos, Santa Fe, Argentina

TatianaEmanuelliPhDFederal University of Santa Maria, Integrated Center for Laboratory Analysis Development (NIDAL), Department of Food Technology and Science, Center of Rural Sciences, Santa Maria, Brazil

ClaraFaresConsiglio per la Ricerca e la Sperimentazione in Agricoltura, Cereal Research Centre, Foggia, Italy

Christopher M.FellowsBSc PhDUniversity of New England, School of Science and Technology, Armidale, New South Wales, Australia

Lynnette R.FergusonDPhil, DScDiscipline of Nutrition, Auckland, New Zealand

XavierGellynckPhDGhent University, Department of Agricultural Economics, Ghent, Belgium

Mamdooh HelalGhoneumPhDCharles Drew University of Medicine and Science, Department of Otolaryngology, Los Angeles, California, USA

MarcoGobbettiPhD ProfessorUniversity of Bari Aldo Moro, Department of Soil, Plant and Food Science, Bari, Italy

Rolando J.GonzálezChemical EngineerUniversidad Nacional del Litoral, Instituto de Tecnología de Alimentos, Santa Fe, Argentina

Silvia StanisçuaskiGuterresPhDDepartment of Production and Control of Medicines, Faculty of Pharmacy, Federal University of Rio Grande do Sul, Porto Alegre, Brazil

MariaHalabalakiPhDUniversity of Athens, Division of Pharmacognosy and Natural Products Chemistry, Department of Pharmacy, Athens, Greece

Gi DongHanPhDYeungnam University, Department of Food Science and Technology, College of Natural Resources, Gyeongsan, Republic of Korea

Parvez I.HarisPhDDe Montfort University, Faculty of Health and Life Sciences, Leicester, UK

MonikaHarosPhDInstituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Paterna-Valencia, Spain

Philip J.HarrisMA, PhDUniversity of Auckland, School of Biological Sciences, Auckland, New Zealand

Alexandra R.HerránMSc

Universidad de León; Área de Microbiología, Facultad de Biología y Ciencias Ambientales, León, Spain

Universidad de León, Instituto de Biología Molecular, Genómica y Proteómica (INBIOMIC), León, Spain

MasashiHiguchiPhDMeiji University, Organization for the Strategic Coordination of Research and Intellectual Property, Kawasaki, Kanagawa,...