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xxv | |
| About the Editors |
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xxxiii | |
| Foreword |
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xxxv | |
| Preface |
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xxxix | |
| Editorial: Why Functional Food Security, Not Just Food Security |
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xliii | |
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SECTION I WORLD POPULATION AND FOOD AVAILABILITY |
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Chapter 1 Estimates for World Population and Global Food Availability for Global Health |
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3 | (22) |
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3 | (1) |
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1.2 Food and Agricultural Transition |
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4 | (1) |
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1.3 Food Security and Functional Food Security |
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4 | (2) |
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1.4 Total World Population and Total Food Availability |
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6 | (2) |
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1.5 Food Production and Climate Change |
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8 | (2) |
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1.6 Total Functional Foods Available for Consumption |
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10 | (1) |
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1.7 Food and Agriculture Organization Agenda |
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11 | (2) |
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1.8 Development of Functional Food by Food Manufacturing |
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13 | (2) |
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1.9 The Functional Foods Market |
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15 | (1) |
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1.10 Some Important Natural Functional Foods |
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16 | (9) |
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16 | (2) |
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18 | (1) |
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18 | (1) |
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18 | (1) |
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19 | (1) |
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1.10.6 Broccoli and Other Cruciferous Vegetables |
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19 | (1) |
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19 | (1) |
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19 | (1) |
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20 | (1) |
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20 | (1) |
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20 | (1) |
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20 | (1) |
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21 | (1) |
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21 | (3) |
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24 | (1) |
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Chapter 2 Estimates of Functional Foods Availability in the 10 Most Highly Populous Countries |
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25 | (18) |
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25 | (1) |
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2.2 The Agenda of Global Burden of Diseases Study |
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26 | (1) |
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2.3 World Health Organization Agenda (WHO) |
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27 | (1) |
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2.4 Estimates of FAO for Functional Foods Production |
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27 | (2) |
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2.5 Estimates of Functional Foods With Reference to Nutrients |
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29 | (1) |
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2.6 European Union Agenda |
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30 | (6) |
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2.6.1 Grapes and Wine Production |
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34 | (1) |
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2.6.2 Olives and Olive Oil Production |
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35 | (1) |
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2.6.3 Final Estimates of Food Production in India 2016--17 |
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36 | (1) |
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2.7 Food Processing and Role of Food Industry in Functional Food Processing |
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36 | (7) |
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2.7.1 Food-processing: The Sunrise Sector |
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37 | (1) |
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38 | (1) |
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2.7.3 Processing of Cereals, Pulses and Oil Seeds |
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38 | (1) |
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2.7.4 Fruit and Vegetable Processing |
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38 | (1) |
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2.7.5 Technological Choices for Value Addition Through Traditional Products |
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38 | (2) |
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40 | (3) |
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Chapter 3 The Singh's Concept of Functional Foods and Functional Farming (4 F) for World Health |
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43 | (14) |
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43 | (1) |
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3.2 Modern Trends in Diets and Development |
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44 | (2) |
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46 | (1) |
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3.4 Globalization and Dietary Patterns |
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47 | (2) |
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3.5 Functional Foods and Functional Farming (4 F) |
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49 | (3) |
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3.6 Adverse Effects of Food Security |
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52 | (5) |
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54 | (1) |
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54 | (3) |
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Chapter 4 Economic Burden of Noncommunicable Diseases and Economic Cost of Functional Foods for Prevention |
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57 | (14) |
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57 | (1) |
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4.2 Diet, Development, and Disease |
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58 | (1) |
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4.3 Identify Impacts of Noncommunicable Diseases |
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58 | (2) |
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4.4 Economic Burden of Noncommunicable Diseases |
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60 | (3) |
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4.5 Noncommunicable Diseases in Low-Income Countries |
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63 | (1) |
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4.6 Reduction of Economic Cost of Noncommunicable Diseases |
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63 | (2) |
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4.7 Prevention of Food Wastage to Reduce Cost of Food Production |
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65 | (6) |
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4.7.1 Conflict of Interest Statement |
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66 | (1) |
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67 | (4) |
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SECTION II EVOLUTIONARY DIET, WESTERN DIET AND NCDs |
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Chapter 5 Evolutionary Diet and Evolution of Man |
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71 | (16) |
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71 | (1) |
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72 | (1) |
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5.3 Primary Risk Factors and Genetic Variations |
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73 | (1) |
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5.4 Nutritional Transition From Homo Erectus to Homo Modestis |
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73 | (4) |
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5.5 Nutrition in Transition and Diet Linked Noncommunicable Diseases |
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77 | (2) |
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5.6 Globalization of Wealth Without Health |
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79 | (8) |
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82 | (1) |
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82 | (3) |
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85 | (2) |
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Chapter 6 Globalization of Diets and Risk of Noncommunicable Diseases |
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87 | (22) |
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Galal Nagib Elkilany Rukam S. Tomar |
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87 | (3) |
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6.2 The Failure of Global Health Community to Prevent NCDs |
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90 | (1) |
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6.3 The World Nutritional Dynamics and Risk of Diseases |
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91 | (10) |
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6.3.1 Globalization of Western-Type Diets and Health |
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93 | (2) |
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6.3.2 Globalization of Prudent Diets and Protection From NCDs |
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95 | (6) |
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6.4 Randomized, Controlled Trials With Mediterranean-Style Diets |
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101 | (8) |
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104 | (1) |
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104 | (5) |
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Chapter 7 A Review on the Nutritional Challenges of School Children From the Perspective Developing Countries |
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109 | (36) |
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109 | (36) |
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110 | (1) |
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7.2 The Millennium Development Goals |
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110 | (1) |
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7.3 The Global Hunger Index |
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110 | (1) |
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111 | (1) |
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7.5 Nutritional Epidemiology, Aim, Classification, and Methods |
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111 | (2) |
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111 | (1) |
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112 | (1) |
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7.5.3 Cross Sectional Studies |
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112 | (1) |
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7.5.4 Nutritional Epidemiologies: Methods to Measure |
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112 | (1) |
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7.6 Classification of Nutritional Status |
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113 | (3) |
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114 | (1) |
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115 | (1) |
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7.6.3 Dual Burden of Malnutrition (Undernutrition and Overnutrition) |
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115 | (1) |
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7.6.4 Purpose and Theories of Classification |
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116 | (1) |
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7.7 Anthropometric Indicators |
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116 | (4) |
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116 | (1) |
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116 | (1) |
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117 | (1) |
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118 | (1) |
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119 | (1) |
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7.7.6 Waist---Height Ratio |
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119 | (1) |
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120 | (1) |
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7.8 Physiometric Indicators |
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120 | (2) |
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120 | (1) |
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7.8.2 Relationship of Blood Pressure With Waist Circumference |
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121 | (1) |
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7.8.3 Relation of Blood Pressure With Body Mass Index |
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121 | (1) |
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7.8.4 Variation of Blood Pressure With Age |
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121 | (1) |
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122 | (2) |
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7.9.1 Impact of Nutrition on Puberty and Menarche |
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122 | (1) |
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7.9.2 Effect of Menarche on Height, Weight, and BMI; Relation With Obesity |
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122 | (1) |
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7.9.3 Effect of Menarche on Waist Circumference, Waist-Hip Ratio, and Waist-Height Ratio |
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123 | (1) |
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123 | (1) |
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7.9.5 Determinants of Pubertal Development |
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124 | (1) |
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7.10 Sociodemographic Factors |
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124 | (5) |
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7.10.1 Classification of Socioeconomic Status |
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125 | (1) |
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7.10.2 Socioeconomic Stratification and Height |
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126 | (1) |
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7.10.3 Relationship of Socioeconomic Status With Weight and Body Mass Index; Influence of Obesity |
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126 | (1) |
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7.10.4 Influence of Family Education on Childs Cognition and Academics |
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127 | (1) |
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7.10.5 Maternal Education |
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127 | (1) |
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7.10.6 Impact of Women Empowerment on Children |
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128 | (1) |
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7.10.7 Socioeconomic Status, Birth Order, and Gender Bias |
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128 | (1) |
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7.11 Technical Error Measurements |
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129 | (1) |
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7.12 Statistical Methods Adopted |
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129 | (16) |
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7.12.1 The One-way ANOVA Analysis With Tukey Post Hoc Test |
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129 | (1) |
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7.12.2 Classification and Regression Tree (CART) Analysis |
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130 | (1) |
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7.12.3 Pearsons Correlation Test |
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130 | (1) |
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131 | (14) |
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Chapter 8 Functional Food Security for Prevention of Obesity and Metabolic Syndrome |
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145 | (12) |
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145 | (1) |
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8.2 The Epidemic of Obesity and Metabolic Syndrome |
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146 | (2) |
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8.3 Nutrition in Transition and Food Security |
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148 | (1) |
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8.4 Functional Food Security for Prevention of Obesity |
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149 | (2) |
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8.5 Intervention Trials With Function Foods |
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151 | (6) |
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154 | (1) |
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154 | (3) |
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Chapter 9 Functional Food Security for Prevention of Diabetes Mellitus |
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157 | (10) |
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157 | (1) |
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9.2 World Health Organization Estimates |
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158 | (1) |
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9.3 The Asian and South Asian Paradox |
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159 | (1) |
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9.4 Risk Factors of Type 2 Diabetes |
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159 | (3) |
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9.5 Prevention of Diabetes by Functional Food Administration |
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162 | (5) |
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164 | (2) |
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166 | (1) |
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Chapter 10 Functional Food Security for Prevention of Cardiovascular Diseases |
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167 | (18) |
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167 | (1) |
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10.2 Effects of Diet on Mortality Due to Cardiovascular Diseases |
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168 | (2) |
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10.3 Food Security and Emergence of Cardiovascular Diseases |
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170 | (2) |
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10.4 Functional Food Security and Prevention of Cardiovascular Diseases |
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172 | (4) |
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10.5 Intervention Trials With Function Foods |
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176 | (2) |
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10.6 Effects of Mediterranean-Style Diets in Hypertension and Stroke |
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178 | (7) |
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179 | (1) |
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179 | (6) |
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Chapter 11 Effects of Western Style Foods on Risk of Noncommunicable Diseases |
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185 | (8) |
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185 | (2) |
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11.1.1 Nutritional Risk Factors |
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185 | (2) |
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11.2 Diabetes Mellitus Type 2 |
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187 | (1) |
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11.2.1 Nutritional Risk Factors |
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187 | (1) |
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11.3 Coronary Heart Disease |
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188 | (1) |
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11.3.1 Nutritional Risk Factors |
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188 | (1) |
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189 | (1) |
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189 | (1) |
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190 | (1) |
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190 | (1) |
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190 | (1) |
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190 | (1) |
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190 | (1) |
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190 | (1) |
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190 | (3) |
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190 | (1) |
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191 | (2) |
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Chapter 12 Role of Food and Nutrition in Cancer |
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193 | (12) |
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193 | (1) |
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12.2 Cancer-Causing Agents |
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193 | (1) |
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12.2.1 Chemical Carcinogens |
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193 | (1) |
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12.2.2 Ionizing Radiations |
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194 | (1) |
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12.2.3 Viral and Bacterial Infections |
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194 | (1) |
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12.2.4 Genetic or Inherited Cancers |
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194 | (1) |
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194 | (1) |
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12.2.6 Immune System Dysfunction |
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194 | (1) |
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194 | (1) |
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12.4 Cancer Causing Foods |
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195 | (3) |
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197 | (1) |
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12.4.2 Role of Diet and Lifestyle in Cancer |
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197 | (1) |
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12.5 AICR Guidelines for Cancer Prevention and Risk Reduction |
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198 | (2) |
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12.5.1 Diet and Nutrition's Impact at the Molecular Level |
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198 | (1) |
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12.5.2 Molecular Basis of Carcinogenesis Induced by Foods |
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198 | (1) |
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199 | (1) |
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200 | (5) |
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12.6.1 Immunological Loss |
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201 | (1) |
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12.6.2 Mechanism of Cancer Prevention by Nutraceuticals |
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201 | (1) |
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12.6.3 Nutraceutical Protection in Cancers |
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201 | (1) |
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202 | (3) |
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Chapter 13 Low Protein Rice: Medical Rice for Chronic Kidney Disease |
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205 | (12) |
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13.1 The Global Burden of Chronic Kidney Disease |
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205 | (1) |
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13.2 Low-Protein Dietary Therapy |
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206 | (1) |
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13.3 Processing of Low-Protein Rice for Hospital Use |
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207 | (1) |
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13.4 Packed Low-Protein Rice |
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207 | (1) |
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13.5 Processing of Packed Low-Protein Rice |
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207 | (3) |
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13.6 Peak Condition Period |
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210 | (1) |
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13.7 The Results of the Production |
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210 | (1) |
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13.8 Time to Initiate Low-Protein Diet |
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210 | (1) |
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211 | (1) |
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212 | (5) |
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212 | (1) |
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212 | (5) |
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SECTION III FATTY ACIDS IN THE DIET AND NCDs |
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Chapter 14 High Omega-6/Omega-3 Fatty Acid Ratio Diets and Risk of Noncommunicable Diseases: Is the Tissue, the Main Issue? |
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217 | (44) |
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217 | (1) |
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14.2 Dietary Patterns, High Omega-6/Omega-3 Fatty Acids, And Mortality |
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218 | (2) |
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14.3 Diet and Risk of Noncommunicable Diseases |
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220 | (3) |
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14.4 Modern Methods of Food Production as Risk Factor of Noncommunicable Diseases |
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223 | (1) |
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14.5 Inflammation in the Tissue, May be the Main Issue? |
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224 | (2) |
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14.6 High Omega-6/Omega-3 Fatty Acid Ratio and Inflammation |
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226 | (3) |
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14.7 Chronological Changes in the Omega-6/Omega-3 Fatty Acid Ratio of Diets |
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229 | (2) |
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14.8 Omega-6/Omega-3 Fatty Acid Ratio and Noncommunicable Diseases |
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231 | (2) |
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14.9 Obesity and Metabolic Syndrome |
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233 | (1) |
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14.10 Cardiovascular Diseases |
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234 | (1) |
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235 | (1) |
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236 | (1) |
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14.13 Chronic Pulmonary Diseases |
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237 | (1) |
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14.14 Bone Health and Diseases |
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238 | (1) |
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14.15 Rheumatoid Arthritis |
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238 | (2) |
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14.16 Gut Health and Diseases |
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240 | (3) |
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14.16.1 Protective Effects of Paleolithic-Style Diet on NCDs |
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240 | (3) |
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14.17 Intervention Trials on Impact of Low Omega-6/Omega-3 Fatty Acid Paleolithic-Style Diet and Mortality |
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243 | (2) |
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245 | (16) |
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246 | (1) |
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246 | (13) |
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259 | (2) |
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Chapter 15 Fatty Acids in Human Diet and Their Impact on Cognitive and Emotional Functioning |
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261 | (12) |
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261 | (1) |
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15.2 Changes in the Diet: Evolutionary Diet Versus Contemporary Diet |
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262 | (1) |
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15.3 Polyunsaturated Fatty Acids: Structure and Function |
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262 | (1) |
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15.4 Descriptive Research |
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263 | (3) |
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15.4.1 Interventional research |
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264 | (2) |
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15.5 Diet and Its Supplements Versus Impulsive Behavior |
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266 | (1) |
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267 | (6) |
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268 | (2) |
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270 | (3) |
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SECTION IV WESTERN TYPE FOODS |
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Chapter 16 Fats and Oils for Health Promotion and Disease Prevention |
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273 | (14) |
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273 | (1) |
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16.2 Clinical and Epidemiological Evidence on Fats and Oils |
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273 | (2) |
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16.3 Randomized, Controlled Trials |
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275 | (5) |
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16.4 Proposal for New Blend of Fats and Oils |
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280 | (7) |
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16.4.1 Flaxseed Oil Blend |
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281 | (2) |
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283 | (4) |
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Chapter 17 Dietary Sugar Intake and Risk of Noncommunicable Diseases |
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287 | (14) |
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287 | (2) |
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17.2 Sugar and the Cardiometabolic Diseases |
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289 | (3) |
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292 | (4) |
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296 | (5) |
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297 | (4) |
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Chapter 18 Modern Eggs, Not Wild Type Eggs, Predispose Risk of Cardiovascular Disease, Diabetes and Cancer? |
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301 | (16) |
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301 | (1) |
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18.2 Diet and Mortality Due to Noncommunicable Diseases |
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302 | (1) |
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18.3 Nutrition in Transition and Development of NCDs |
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303 | (1) |
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18.4 Western Diet, Prudent Diet, and Poultry |
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304 | (2) |
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18.5 Egg Consumption and Risk of Noncommunicable Diaeases |
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306 | (11) |
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311 | (1) |
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311 | (6) |
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SECTION V FUNCTIONAL FOODS IN THE DIET |
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Chapter 19 Cocoa Consumption and Prevention of Cardiometabolic Diseases and Other Chronic Diseases |
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317 | (30) |
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317 | (1) |
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19.2 Historical View on Cocoa |
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318 | (1) |
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19.3 Beneficial Effects of Cocoa |
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318 | (2) |
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320 | (1) |
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19.5 Mechanisms of Action |
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321 | (4) |
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19.6 Platelet Dysfunction |
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325 | (1) |
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325 | (1) |
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326 | (1) |
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19.9 Insulin Resistance, Diabetes Mellitus, and Vascular Disease |
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327 | (3) |
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330 | (2) |
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19.11 Reduction in Blood Lipids |
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332 | (1) |
|
19.12 Dysfunction of the Endothelium |
|
|
333 | (1) |
|
|
|
334 | (1) |
|
19.14 Memory Dysfunction and Dementia |
|
|
335 | (2) |
|
19.15 Other Chronic Diseases |
|
|
337 | (1) |
|
|
|
338 | (1) |
|
19.17 Functional Food Development |
|
|
339 | (1) |
|
19.18 Agricultural Policy |
|
|
339 | (8) |
|
|
|
340 | (1) |
|
|
|
340 | (5) |
|
|
|
345 | (2) |
|
Chapter 20 Effects of Nuts Consumption on Cardiometabolic Diseases and Cancer |
|
|
347 | (18) |
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|
|
|
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|
|
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|
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|
|
347 | (1) |
|
20.2 Nut Consumption and Risk of All-Cause Mortality |
|
|
348 | (6) |
|
20.3 Effects of Nuts on Clinical and Biochemical Risk Factors |
|
|
354 | (2) |
|
20.4 Diet, Nut Intake, and Risk of Noncommunicable Diseases |
|
|
356 | (1) |
|
20.5 Controlled Trials of Nut Consumption |
|
|
357 | (8) |
|
|
|
362 | (1) |
|
|
|
362 | (3) |
|
Chapter 21 Guava Enriched Functional Foods: Therapeutic Potentials and Technological Challenges |
|
|
365 | (14) |
|
Ratna Upadhyay J. Febin Prabhu Dass |
|
|
|
|
|
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365 | (14) |
|
|
|
365 | (1) |
|
21.2 Bio Defensive Properties of Guava |
|
|
366 | (7) |
|
21.3 Therapeutic Potential of Guava |
|
|
373 | (2) |
|
21.3.1 Prevention of Diarrhea and Metabolic Disorders |
|
|
373 | (1) |
|
21.3.2 Prevention of Diabetes and Obesity |
|
|
373 | (1) |
|
21.3.3 Action as Antioxidant, Free Radical Scavenger |
|
|
374 | (1) |
|
21.4 Technological Challenges for Guava Enriched Functional Foods |
|
|
375 | (1) |
|
|
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376 | (3) |
|
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376 | (2) |
|
|
|
378 | (1) |
|
Chapter 22 Health Effects and Safety of Soy and Isoflavones |
|
|
379 | (16) |
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|
|
|
|
|
379 | (1) |
|
|
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379 | (2) |
|
22.3 Metabolism and Measurement |
|
|
381 | (1) |
|
22.4 Animal and In Vitro Experiment |
|
|
382 | (3) |
|
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|
382 | (3) |
|
|
|
385 | (1) |
|
22.4.3 Prostate and Angiogenesis |
|
|
385 | (1) |
|
22.5 Randomized Clinical Trial and Metaanalysis |
|
|
385 | (3) |
|
22.5.1 Hot Flash and Climacteric Symptoms |
|
|
385 | (1) |
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386 | (1) |
|
|
|
387 | (1) |
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387 | (1) |
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|
387 | (1) |
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388 | (1) |
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388 | (2) |
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390 | (5) |
|
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391 | (3) |
|
|
|
394 | (1) |
|
Chapter 23 Quark Cheese: Characteristics, Preparation, and Recent Advances as a Functional Food |
|
|
395 | (14) |
|
|
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|
395 | (14) |
|
|
|
395 | (1) |
|
23.2 Characteristics of Quarg Cheese |
|
|
396 | (1) |
|
23.3 Microbiology of Quarg Cheese |
|
|
397 | (1) |
|
23.4 Functional Properties of Quarg Cheese |
|
|
397 | (1) |
|
23.5 Preparation Method of Quarg Cheese |
|
|
398 | (2) |
|
23.5.1 General Method of Quarg Preparation |
|
|
398 | (1) |
|
23.5.2 Production of Quarg Cheese by Using a Two-Stage Continuous Fermenter |
|
|
399 | (1) |
|
23.5.3 Preparation of Quarg Cheese by NDRI (National Dairy Research Institute), Karnal Haryana Method |
|
|
400 | (1) |
|
23.6 Factors Affecting the Preparation of Quarg Cheese |
|
|
400 | (1) |
|
23.6.1 Heating Affects the Physical Properties of Quarg Cheese |
|
|
400 | (1) |
|
23.6.2 Lactose Hydrolysis in High Heated Milk Affects the Physical Properties of Quarg Cheese |
|
|
400 | (1) |
|
23.6.3 Preparation of Quarg Cheese by Adding Honey and Its Effects |
|
|
401 | (1) |
|
23.7 Quarg Filtration Technology |
|
|
401 | (1) |
|
23.7.1 Preconcentration of Cheese-Milk by Nanofiltration |
|
|
402 | (1) |
|
23.8 Application Based on End Use of Quarg Cheese |
|
|
402 | (1) |
|
23.9 Recent Advances in the Preparation of Quarg Cheese |
|
|
402 | (5) |
|
23.9.1 Enhancement of Functional Attributes in Quarg Cheese |
|
|
402 | (1) |
|
23.9.2 Enrichment With Dietary Fibers |
|
|
403 | (1) |
|
23.9.3 Enrichment of Quarg Cheese With Prebiotic and Probiotic Attributes |
|
|
403 | (1) |
|
23.9.4 Preservation of Quarg Cheese by Using Chemicals |
|
|
403 | (1) |
|
23.9.5 Effect of Rennet Enzyme on Proteolysis and Bitterness in Quarg Cheese During Storage |
|
|
404 | (1) |
|
23.9.6 Nonstarter Lactobacilli Enhanced Flavor of Quarg |
|
|
404 | (1) |
|
23.9.7 Physiological Effects and Dietary Application of Quarg Cheese Produced With Enzyme Transglutaminase in Growing Rats |
|
|
405 | (1) |
|
23.9.8 Cathepsin D Activity in Quarg |
|
|
405 | (1) |
|
23.9.9 Lactose Absorption by Postweaning Rats From Yogurt, Quarg, and Quarg Whey |
|
|
405 | (1) |
|
23.9.10 Food Consistency Effects of Quarg in Lactose Malabsorption |
|
|
406 | (1) |
|
23.9.11 Effect of Thermization on Quality of Quarg |
|
|
406 | (1) |
|
23.9.12 Cheese Production Per Country |
|
|
406 | (1) |
|
|
|
407 | (2) |
|
|
|
407 | (2) |
|
Chapter 24 Nutraceuticals |
|
|
409 | (16) |
|
|
|
|
|
409 | (1) |
|
24.2 The Definition and the Sphere of Products |
|
|
409 | (3) |
|
|
|
412 | (2) |
|
|
|
413 | (1) |
|
24.4 Safety Aspects of Nutraceuticals |
|
|
414 | (1) |
|
|
|
415 | (3) |
|
|
|
418 | (7) |
|
|
|
418 | (7) |
|
|
|
|
Chapter 25 Trigona Propolis and Its Potency for Health and Healing Process |
|
|
425 | (24) |
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|
|
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|
|
425 | (1) |
|
25.2 Trigona Species Distribution and Plant Origin |
|
|
426 | (1) |
|
25.3 Biological Activities and Chemical Composition |
|
|
427 | (5) |
|
25.3.1 Chemical Content of Propolis |
|
|
427 | (1) |
|
25.3.2 Phytochemical Profile of Propolis Trigona spp. From Three Regions in Indonesia |
|
|
427 | (2) |
|
25.3.3 Antioxidant Activity and Toxicity of Propolis |
|
|
429 | (3) |
|
25.4 Propolis as Imunomodulatory Agents |
|
|
432 | (6) |
|
25.4.1 Propolis Prospect as Immunomodulator |
|
|
432 | (2) |
|
25.4.2 The Influence of Trigona spp. Propolis on Macrophage Phagocytosis Activity and Production of Nitric Oxide (NO) |
|
|
434 | (1) |
|
25.4.3 The Influence of Propolis Trigona spp. on Cytokine Production (TNF-a, IFN-% and IL-2) |
|
|
435 | (2) |
|
25.4.4 The Influence of Propolis Trigona spp. on the Production of Antibodies (IgG) |
|
|
437 | (1) |
|
25.5 Propolis as Antituberculosis |
|
|
438 | (2) |
|
25.5.1 Propolis and Its Potential to Accelerate Nutritional Status in TB Patient |
|
|
438 | (2) |
|
25.6 Antiemetic Effect of Propolis |
|
|
440 | (9) |
|
25.6.1 Potential Antiemetic Effect of Propolis in Pregnancy |
|
|
441 | (1) |
|
25.6.2 What Next Research Must Be Conducted? |
|
|
442 | (1) |
|
|
|
443 | (5) |
|
|
|
448 | (1) |
|
Chapter 26 The Role of Bee Products in the Prevention and Treatment of Cardiometabolic Disorders: Clinico-Pharmacological and Dietary Study |
|
|
449 | (8) |
|
|
|
Teodora Handjieva-Darlenska |
|
|
|
|
|
|
449 | (1) |
|
26.2 Effects of Bee Products on Cardiometabolic Diseases |
|
|
450 | (1) |
|
|
|
450 | (1) |
|
|
|
451 | (1) |
|
|
|
451 | (1) |
|
|
|
451 | (1) |
|
26.6 Flavonoid Intake and Mortality |
|
|
452 | (5) |
|
|
|
454 | (2) |
|
|
|
456 | (1) |
|
Chapter 27 Millets as Functional Food, a Gift From Asia to Western World |
|
|
457 | (14) |
|
|
|
|
|
|
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|
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|
|
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|
|
|
|
|
|
457 | (1) |
|
27.2 Production of Millets |
|
|
458 | (3) |
|
27.3 Nutrient Composition of Millets |
|
|
461 | (3) |
|
27.4 Development of Millets as Functional Foods |
|
|
464 | (1) |
|
27.5 Nutritional Significance |
|
|
465 | (6) |
|
|
|
466 | (2) |
|
|
|
468 | (3) |
|
SECTION VII SPICES AS NEW FUNCTIONAL FOODS |
|
|
|
Chapter 28 Fenugreek (Trigonella foenum-graecum L.): Distribution, Genetic Diversity, and Potential to Serve as an Industrial Crop for the Global Pharmaceutical, Nutraceutical, and Functional Food Industries |
|
|
471 | (28) |
|
|
|
|
|
|
|
|
|
471 | (4) |
|
28.2 Taxonomy of Trigonella |
|
|
475 | (2) |
|
28.3 Fenugreek Distribution and Global Genetic Diversity |
|
|
477 | (13) |
|
|
|
490 | (9) |
|
|
|
491 | (8) |
|
Chapter 29 Functional and Therapeutic Applications of Some Important Spices |
|
|
499 | (14) |
|
|
|
|
|
|
|
499 | (1) |
|
29.2 Medicinal Properties of Spices |
|
|
500 | (7) |
|
29.2.1 Antimicrobial Properties |
|
|
503 | (1) |
|
29.2.2 Analgesic/Antiinflammatory/Antioxidant Properties |
|
|
504 | (2) |
|
29.2.3 Antidiabetic and Hypocholesterolemic Properties |
|
|
506 | (1) |
|
|
|
507 | (6) |
|
|
|
508 | (2) |
|
|
|
510 | (3) |
|
SECTION VIII NUTRITION, NCDs and Brain Dysfunction |
|
|
|
Chapter 30 Altered Circadian Energy Metabolism and Chronobiological Risk Factors of Chronic Diseases |
|
|
513 | (12) |
|
|
|
30.1 Introduction: Critical Importance of Circadian Rhythms |
|
|
513 | (1) |
|
30.2 Partly Endogenous Circadian Rhythms Are Synchronized by 24-Hour Environmental Cycles |
|
|
514 | (1) |
|
30.3 Circadian Rhythms and Caloric Restriction |
|
|
515 | (1) |
|
30.4 Circadian Clock Genes |
|
|
516 | (1) |
|
30.5 Clock Genes and Nutrient-Sensing Pathways |
|
|
517 | (1) |
|
30.6 Circadian Rhythms and Metabolism |
|
|
517 | (1) |
|
30.7 Circadian Disruption and Metabolic Disorders |
|
|
518 | (1) |
|
30.8 Interventional Studies Based on Caloric Restriction Regimens |
|
|
519 | (1) |
|
|
|
520 | (5) |
|
|
|
520 | (1) |
|
|
|
521 | (4) |
|
Chapter 31 Diet and Cancer: A Dysfunction of the Brain |
|
|
525 | (16) |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
525 | (1) |
|
31.2 Circadian Disruption |
|
|
526 | (1) |
|
31.3 Circadian Disruption of Sleep and Carcinogenesis |
|
|
526 | (3) |
|
31.4 Diet and Carcinogenesis: A Dysfunction of the Brain |
|
|
529 | (2) |
|
31.5 Diet, Inflammation, and Subcellular Remodeling |
|
|
531 | (1) |
|
31.6 Diet, Psychosocial Stress, and Cancers |
|
|
532 | (1) |
|
31.7 Effects of Sleep Deprivation on Diet and Lifestyle Factors |
|
|
533 | (1) |
|
31.8 Functional Foods for Prevention of Cancers |
|
|
534 | (7) |
|
|
|
536 | (1) |
|
|
|
536 | (5) |
|
Chapter 32 Antioxidant Diets and Functional Foods Promote Healthy Aging and Longevity Through Diverse Mechanisms of Action |
|
|
541 | (24) |
|
|
|
|
|
|
|
541 | (24) |
|
32.1 Propounded Theories of Mechanisms of Aging |
|
|
543 | (2) |
|
32.2 Mitochondrial-Generated Reactive Oxygen Species and Longevity |
|
|
545 | (1) |
|
32.3 Antiaging and Disease Prevention Properties of Foods |
|
|
546 | (1) |
|
|
|
547 | (1) |
|
32.5 Histone Modification |
|
|
547 | (1) |
|
32.6 Micro-RNAs or Noncoding RNAs Modification by Diet |
|
|
547 | (1) |
|
32.7 Miscellaneous Dietary Interventions for Antiaging and Longevity |
|
|
548 | (3) |
|
32.8 Impact of Antioxidant Foods and Antiinflammatory Agents on Noncommunicable Diseases Prevention |
|
|
551 | (4) |
|
32.9 Role of Gut Microbiota, Probiotics, and Prebiotics in Healthy Aging |
|
|
555 | (2) |
|
|
|
557 | (8) |
|
|
|
557 | (8) |
|
Chapter 33 Beneficial Uses of Cinnamon in Health and Diseases: An Interdisciplinary Approach |
|
|
565 | (14) |
|
Maria Leonor Tavares da Silva |
|
|
Maria Alexandra Sardinha Bernardo |
|
|
|
|
Maria Fernanda de Mesquita |
|
|
|
|
565 | (1) |
|
33.2 Chemical Composition of Cinnamon |
|
|
566 | (1) |
|
33.3 Cinnamon Polyphenols and Its Antioxidant Activity |
|
|
566 | (3) |
|
33.4 Functional Properties of Cinnamon on Human Health |
|
|
569 | (2) |
|
33.4.1 Hypoglycemic Effect |
|
|
569 | (1) |
|
33.4.2 Lipid Lowering Effect |
|
|
569 | (1) |
|
33.4.3 Antiinflammatory Activity |
|
|
570 | (1) |
|
33.4.4 In Vitro Antimicrobial Properties |
|
|
570 | (1) |
|
33.5 Bioavailability of Cinnamon Compounds |
|
|
571 | (1) |
|
33.6 Cinnamon Adverse Effects |
|
|
571 | (8) |
|
|
|
572 | (4) |
|
|
|
576 | (3) |
|
SECTION IX PROBIOTICS AND MICROBIOME |
|
|
|
Chapter 34 Developments on the Applications and the Suitability of Functional Fermented Sour Sobya as a Viable Source of Novel Probiotics in the Managements of Gastrointestinal Disorders and Blood Lipid Profiles |
|
|
579 | (24) |
|
|
|
|
|
|
|
579 | (1) |
|
34.2 Post-Natal Development of Gut Microbiota |
|
|
580 | (3) |
|
34.3 Malnutrition in Children and Impact on the Composition and Function of the Gut Microbiota |
|
|
583 | (2) |
|
34.4 Microbiota-based Therapeutic Interventions |
|
|
585 | (1) |
|
|
|
585 | (2) |
|
34.6 Transcriptional Changes as Function of Probiotic Bacteria Intake |
|
|
587 | (1) |
|
34.7 The Use of Probiotics in Restoring the Gut Permeability (Gut Tight Junction) |
|
|
588 | (3) |
|
34.8 Probiotic Influence on Plasma Lipid Profile Parameters and Gut Microbiota Metabolism |
|
|
591 | (2) |
|
34.9 Probiotic Influence on Improvement of Intestinal Immune Cell Function |
|
|
593 | (1) |
|
|
|
594 | (1) |
|
|
|
595 | (1) |
|
34.12 Traditional Fermented Foods Rich in Home Source Probiotic Bacteria Strains... |
|
|
595 | (1) |
|
34.13 Probiotic Products - A Global Market Overview |
|
|
596 | (7) |
|
|
|
598 | (5) |
|
Chapter 35 Safety of Probiotics in Health and Disease |
|
|
603 | (20) |
|
|
|
|
|
|
|
|
|
603 | (1) |
|
35.2 Potential Side Effects of Probiotic Consumption |
|
|
604 | (19) |
|
35.2.1 Deleterious Metabolic Activities and/or Host-Deleterious Metabolites... |
|
|
604 | (2) |
|
35.2.2 Systemic Infections |
|
|
606 | (6) |
|
35.2.3 Inappropriate Immune Responses in Vulnerable Populations |
|
|
612 | (1) |
|
35.2.4 Antibiotic Resistance Gene Transfer |
|
|
612 | (2) |
|
|
|
614 | (1) |
|
|
|
614 | (8) |
|
|
|
622 | (1) |
|
Chapter 36 Bioactive Olive Oil Polyphenols in the Promotion of Health |
|
|
623 | (16) |
|
|
|
|
|
|
|
|
|
|
|
|
|
623 | (1) |
|
36.2 Oral Bioavailability and Metabolism of Olive Polyphenols |
|
|
623 | (2) |
|
36.3 Antioxidant and Antiinflammatory Properties |
|
|
625 | (1) |
|
36.4 Immune Cell Responses and Wound Healing |
|
|
626 | (1) |
|
|
|
627 | (1) |
|
|
|
627 | (2) |
|
36.7 Cardiovascular Disease |
|
|
629 | (1) |
|
|
|
629 | (1) |
|
36.9 Neurodegenerative Disease |
|
|
630 | (1) |
|
36.10 Osteoporosis and Bone Loss |
|
|
630 | (1) |
|
|
|
631 | (1) |
|
|
|
631 | (8) |
|
|
|
631 | (8) |
|
Chapter 37 Functional Food Security for Osteoporosis, Carcinogenesis, Atherosclerosis and Brain Degeneration |
|
|
639 | (14) |
|
Kumar Kartikey Garima Singh |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
639 | (1) |
|
37.2 Association of Risk Factors and Osteoporosis |
|
|
640 | (2) |
|
37.3 Diet and Risk of Osteoporosis, Atherosclerosis, Carcinogenesis |
|
|
642 | (5) |
|
37.4 Oxidative Stress, Antioxidants, and Cell Damage |
|
|
647 | (6) |
|
|
|
648 | (1) |
|
|
|
648 | (5) |
|
Chapter 38 Modernization of Policy for Food Manufacturing and Farming May be Necessary for Global Health |
|
|
653 | (12) |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
653 | (1) |
|
38.2 Modern Foods With Adverse Effects on Health |
|
|
654 | (3) |
|
38.3 Nutrients Imbalances With Adverse Effects |
|
|
657 | (2) |
|
38.4 The Agenda for Food Industry |
|
|
659 | (1) |
|
38.5 Food Safety, From Farm to Fork, in the European Union |
|
|
660 | (1) |
|
38.6 Policy for Developing Functional Foods |
|
|
660 | (1) |
|
38.7 The Functional Food Market |
|
|
661 | (4) |
|
|
|
663 | (1) |
|
|
|
663 | (2) |
|
Chapter 39 Epigenetic Modulation of Nutritional Factors in Plants, Animals, and Humans: A New Approach for Developing Functional Foods |
|
|
665 | (16) |
|
|
|
|
|
|
|
|
|
|
|
|
|
665 | (1) |
|
39.2 Epigenetic Mechanisms of Evolution of Functional Foods |
|
|
666 | (3) |
|
39.3 Interaction of Environmental Factors and Genetic Variations Among Humans |
|
|
669 | (1) |
|
39.4 Nutrients and the Agouti Gene Experiment |
|
|
669 | (2) |
|
39.5 The Evolutionary Diet, Environment, and Health |
|
|
671 | (1) |
|
39.6 Eggs as Functional Foods, After Feeding Functional Foods |
|
|
672 | (2) |
|
39.7 Epigenetic Modulation in Plants for Food Production |
|
|
674 | (7) |
|
|
|
678 | (1) |
|
|
|
678 | (2) |
|
|
|
680 | (1) |
|
Chapter 40 Effects of Diet and Nutrients on Epigenetic and Genetic Expressions |
|
|
681 | (28) |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
681 | (1) |
|
40.2 Nutrition and Genetic Variations |
|
|
682 | (2) |
|
40.3 Nutrition and Epigenetic Variations |
|
|
684 | (2) |
|
|
|
686 | (1) |
|
|
|
687 | (1) |
|
40.6 Methylation of Genes |
|
|
688 | (1) |
|
40.7 Omega-3 Fatty Acids and Gene Interactions |
|
|
689 | (7) |
|
|
|
696 | (2) |
|
40.9 Clock Genes and Cardiac Events in the Morning? |
|
|
698 | (1) |
|
40.10 High Omega-6/Omega-3 Fatty Acids Ratio and Genetic Damage |
|
|
698 | (3) |
|
40.11 Mechanisms of Epigenetic and Genetic Expressions |
|
|
701 | (1) |
|
40.12 Effects of Nutrition on Genetic and Epigenetic Experssions |
|
|
702 | (7) |
|
|
|
704 | (1) |
|
|
|
704 | (3) |
|
|
|
707 | (2) |
| Index |
|
709 | |
Lisainfo e-raamatute kohta