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Omega-3 fatty acids : Keys to nutritional health
Argues for the importance of essential nutrients in our diet. Over the last two decades there has been an explosion of research on the relationship of Omega-3 fatty acids and the importance of antioxidants to human health. Expert authors discuss the importance of a diet rich in Omega-3 Fatty acids for successful human growth and development and for the prevention of disease. Chapters highlight their contribution to the prevention and amelioration of a wide range of conditions such as heart disease, diabetes, arthritis, cancer, obesity, mental health and bone health.
Omega 3 and Omega 6 and its relationship to obesity
This research summarizes information about omega-3 and omega-6. In recent times, there has been growing recognition of the key role of foods and beverages in disease prevention and treatment. Thus, the production and consumption of functional foods has gained much importance as they provide a health benefit beyond the basic nutritional functions. At present, PUFA (poly unsaturated fatty acids) as Omega-3 [(n-3)] fatty acids and Omega -6 [(n-6)] fatty acid have been linked to healthy aging throughout life. Recently, omega-3 fatty acids EPA (eicosapentaenoic acid ) and DHA (docosahexaenoic acid ) have been associated with cardiovascular function, and Alzheimer’s disease.
Olfactory knows the truth
Olfaction, the sense of smell detects and discriminate odors as well as social cues which influence our innate responses. The olfactory system in human beings is found to be weak as compared to other animals; however, it seems to be very precise. It can detect and discriminate millions of chemical moieties (odorants) even in minuscule quantities. The sense of smell is greatly underappreciated, despite the fact that it monitors the intake of airborne agents into the human respiratory system and determine to a large degree the flavor and palatability of foods and beverage. In addition to enhancing quality of life, this primary sensory system warns of spoiled foods, leaking natural gas, polluted air and smoke, and mediates basic elements of communication (e.g., mother-infant interaction). It is now apparent that smell dysfunction is among the first clinical signs of such neurodegenerative diseases as Alzheimer’s disease and sporadic Parkinson’s disease.
Odors In the Food Industry
The ISEKI-Food book series is a collection where various aspects of food safety and environmental issues are introduced and reviewed by scientists specializing in the field. In all of the books a special emphasis is placed on including case studies applicable to each specific topic. The books are intended for graduate students and senior level undergraduate students as well as professionals and researchers interested in food safety and environmental issues applicable to food safety.
Nutrition, diet and healthy aging
Over the last 100 years, the numerous advances in science, the improved sanitary conditions and a decline in poverty have led to an increase in life expectancy. As a result, in the coming years, the number of over-65s will triple, and the over-80s will be the fastest growing portion of the population. However, an increased lifespan is associated with an increase in chronic diseases, such as cardiovascular disease, diabetes, cancer, sarcopenia, and degenerative disorders. Therefore, ideally, increased lifespan should be associated to a better healthspan, which is the period one individual is living in good health
Nutrition, chemistry, and health effects of sugar, salt, and milkfat
Covers sugar, salt and milk fat from a chemical perspective, and presents an overview of the role of these ingredients in our food, focusing on their flavors, satiety-inducing properties, nutritional impact, and health effects. The book begins with a chapter devoted to the chemical composition of these taste enhancers and satiety-inducing components, followed by a chapter that sheds light on the persuasive tactics employed by the food industry and their impact on consumer behavior, ultimately discussing the complex relationship between marketing strategies and public health. In Chapter 3, the author presents case studies and explores the nutritional requirements of these ingredients, while considering their physiological effects ad potential implications for human health. In Chapter 4, the author evaluates current consumption patterns and their implications, analyzing trends, policies, and opportunities to shape healthier dietary choices.
Nutrition of cancer patient
According to world statistics, nutrition is estimated to contribute to about one-third of preventable cancers, nearly the same amount as the contribution of smoking. It is defined as the processes by which living organisms' intake of food and drink is used by the body for fuel, growth, reproduction, and the overall maintenance of health. Thus, sufficient nutritional consumption is essential for well-being. Consequently, it is an important part of life, cancer treatment, recovery, and prevention; eating the necessary nutrients prior to, during, and after a cancer treatment would aid the patient in the recovery process. A healthy diet means a stable nourishment, and includes obtaining sufficient amounts of essential nutrients (vitamins, minerals, protein, carbohydrates, fat, and water) the body needs. Inadequate intake of essential vitamins and minerals might explain the epidemiological findings that people who eat only small amounts of fruits and vegetables have an increased risk of developing cancer.
Nutrition and dietary interventions in cancer
Presents the most up-to-date information on the effects of nutrition and food on cancer prevention and management. The book will provide clinicians and other healthcare practitioners with an educational source on how to educate cancer patients and their families on nutrition and dietary during cancer treatment. Recent nutritional epidemiology studies have occasionally produced controversial or unexpected results and highlight the need for additional research on diet and cancer risk. Chapters within the book focus among others on the role of natural antioxidants in cancer, the importance of micronutrients in cancer prevention and nutritional genomics and their role in cancer prevention.
Nutrition and diet in health: Principles and applications
Food provides us with essential nutrients involved in many physiological activities and biological processes in the body including growth and development, metabolism, immune function, and overall well-being. Nutrition and Diet in Health: Principles and Applications reviews and discusses the issues related to the roles of nutrition and diets in human health and diseases. The book contains two sections - one section features principles, the other, covers applications. Part One provides information on sustainable use of nutrition and diets in health and diseases; advanced biotechnological approaches to improve nutritional content of food; trace elements in nutrition; drug and nutrient interactions; functional foods and nutraceuticals in health maintenance; and Bio markers of functional foods and nutraceuticals in health maintenance. Part Two discusses the significance of nutrition in selected human diseases, including cardiovascular diseases, cancer, infection, neurodegenerative diseases, and metabolic co-morbidities. It also discusses optimal nutrition for wellness, fitness, pregnancy, mental health, aging, and longevity.
Nutraceuticals in respiratory and pulmonary diseases
Explores nutraceuticals that have been found to be effective in managing and treating respiratory and pulmonary diseases. It explains nutritional supplements that function as adjuvants for respiratory health and which may be useful targets for developing innovative nutraceutical-active respiratory products. The book also discusses the role of vitamins, minerals, and functional foods in the prevention and treatment of respiratory illnesses such as asthma, bronchitis, airway constriction, chronic obstructive pulmonary disorder (COPD), etc. It also explores the potential role of various herbs and foods in the treatment of lung illnesses through the Ayurvedic practices. The effectiveness of various natural and dietary supplements as well as plant and animal-based nutritional supplements for respiratory health are also considered.
Nutraceuticals in obesity management and control
Provides detailed information on nutraceuticals that can be helpful in the control and management of obesity. It clarifies key aspects of nutraceuticals that include sources, extraction, chemistry, mechanisms of action, pharmacology, bioavailability, safety, and various applications. Beginning with a concise overview of the prevalence of obesity, complications related to obesity, and current treatment regimens, the volume delves into the roles of functional foods and nutraceuticals for the management of body weight and for alleviating obesity comorbidities. It goes on to discuss the effect of some of the most commonly and frequently used naturally occurring nutraceutical substances, along with their mechanisms of action in controlling obesity. The volume looks at the role of nutraceutical fruits as well as the beneficial aspects of carotenoids in fruits and vegetables and explores antioxidant-rich nutraceuticals, the role of vitamins and supplements, the use of green tea, and the potential of pseudocereals and spices in the management of metabolic syndrome.
Nutraceuticals in insomnia and sleep problems
Sleep is one of the most important and crucial physiological needs for maintaining a healthy life. However, in today’s day and age, insomnia and other sleep disorders, such as sleep apnea, are increasing rapidly. This new book details the nutraceuticals from foods that help to promote good health and optimum sleep. The authors discuss the importance of sleep, the role of diet in sleep, the role of specific vitamins and minerals, amino acids and opioids as nutraceuticals for sleep, newer technologies for use and delivery of nutraceuticals for treating insomnia, and more. The book not only explores nutraceuticals that promote optimum sleep but also details foods that cause insomnia, such as processed, chemical-rich, and refined foods. Chapters also cover commensal and symbiotic microbes, microbial metabolites, and bacteriocins and their impact on sleep. A chapter on the ethical issues related to addiction to nutraceuticals for sleep induction is also included.
Nutraceuticals in cardiac health management
Cardiovascular diseases (CVDs) constitute the major cause of death worldwide, claiming nearly 18 million lives each year. Multiple foods and nutraceuticals have been proven to reduce the risk of cardiovascular disease. This new book offers an informative update on the most recent scientific evidence addressing the use of nutraceuticals in the prevention and management of heart disease. It summarizes the functional foods that are involved in preventing the risk of CVDs, the mechanisms of the bioactive components that lower the risk of chronic illnesses, as well as the dietary patterns that are involved in the prevention of CVDs. It also covers specific nutraceuticals, including probiotics, dietary fibers, garlic, green tea, vitamins, tomatoes and other lycopene-rich fruits and vegetables, dietary supplements, bee products, and more. In addition, it focuses on detailing the endothelial effects of marine- and plant-derived omega-3 fatty acids and marine-derived natural flavonoids in hypertension and CVDs.
Nutraceuticals in arthritis and psoriasis : Management and prevention of diseases
Explores plant-derived nutraceuticals that can be used as crucial therapeutic tools in the prevention and treatment of arthritis and psoriasis, providing detailed information on the use of plant-derived nutraceuticals, such as microalgae and other marine botanicals, omega polyunsaturated fatty acids, glucosamine and chondroitin sulphate, plant-based gum, vitamins and oils, probiotic supplements, and others in the treatment and management of arthritis and psoriasis. The book relates the recent scientific evidence on the effectiveness of each of these nutraceutical treatments, offering case studies, results of clinical studies, and more.
Nutraceuticals for the treatment and prevention of sexual disorders
Covers diverse aspects of sexual dysfunctions and the role of nutraceutical therapeutics, applying both traditional knoweldge and modern evidence-based research. The new book focuses on the use of nutraceuticals on sexual disorders, highlighting the working solutions as well as open problems and future challenges in the use of nutraceuticals in sexual disorder research. Disucssing state-of-the-art developments and trends in this field, the book covers the use of antioxidants in stress-induced male infertility, the role of nutraceuticals in prostate cancer, male sex hormone disturbances, and the impact of nutraceuticals on male accessory organs. The book also addresses the use of nutraceuticals on female sexual disorders and remedial measures in treating breast cancer, cervical complications, pregnancy health and disorders, menstrual disturbances, female sex hormones, female infertility, and prevention of vaginal infections. The book also covers the use of nutraceuticals to combat general sexual disorders such as urinogenital complications, geriatric sexual functions, traditional nutraceuticals use for sexual disorders, the use of nutritional spices for sexual disorders, and the role of nutraceuticals on transgendered individuals.
Nutraceuticals and obesity strategies for weight management
his comprehensive volume explores the role that nutraceuticals can play in addressing obesity, shedding light on their potential as tools to promote sustainable weight management strategies as well as addressing associated health risks. Delving into the intricate interplay between nutrition, health, and obesity, the book provides a compelling account that illustrates how nutraceutical interventions can be incorporated into holistic obesity management strategies. It begins with an account of the mechanisms by which nutraceuticals function before featuring chapters on their efficacy and safety, how they can be integrated with other therapeutic interventions, and how they can be tailored for individuals with comorbidities. Offering a global perspective on the issue, there is also coverage of the various regulatory contexts in which nutraceuticals are sold and used.
Nutraceuticals and health care ; 1st ed.
Explores the role of plant-based nutraceuticals as food ingredients and as therapeutic agents for preventing various diseases. The book assesses the role of nutraceuticals in addressing cardiovascular disease, cancer, diabetes, and obesity by highlighting the derivatives, extraction, chemistry, mechanism of action, pharmacology, bioavailability, and safety of specific nutraceuticals. It analyzes twenty one nutraceuticals in a systematic way, providing a welcomed reference for nutrition researchers, nutritionists and dieticians, as well as other scientists studying related areas in food science, technology or agriculture. Students studying related topics will also benefit from this material.
Nutraceuticals and bone health
Here is an informative volume on the importance of nutraceuticals and herbal remedies for bone health. It explains the probable mechanisms of nutraceuticals for the prevention, treatment, and management of bone-related diseases as well as their curable effects on bone injuries. The volume covers the progression and development of bones, which is a multifaceted process that requires an endless and ample supply of nutrients, such as calcium, phosphorus, potassium, protein, vitamin D, magnesium, and fluoride. The book delves into the beneficial effects of nutraceuticals on overall bone health and for the treatment of bone disorders such as osteoporosis, bone fractures, scoliosis and related complications, rheumatoid arthritis, Paget’s disease, bursitis, gout, and carpal tunnel syndrome. It also addresses the use of nutraceuticals for inflammatory deformities and rickets.
Nutraceuticals : Sources, processing methods, properties, and applications
Explores the impact of nutraceutical compounds on human health and their main pharmacological contributions. Organized into three parts, this book addresses nutraceutical production, applications for disease prevention and treatment, and current trends, especially the role of nutraceuticals in cosmeceutical. Nutraceuticals are a class of products that can help people improve their health, reduce the risk of disease, extend their lives, and control the structure and functioning of their bodies. However, due to multiple hurdles that prevent nutraceuticals from circulating in an active form in the body, their use is associated with diminished therapeutic efficacy. Recognizing this problem, the book explores the root of the nutraceutical delivery system and its codelivery methods with a focus on medicines. With contributions from experienced nutraceutical experts, this book serves as a valuable reference for nutrition researchers, food scientists, pharmacologists, and those who are researching and studying in related areas.
Nutraceutical fruits : Overview and disease prevention
While nutritional supplements have enormous advantages, food ingredients such as fruits and vegetables can play a significant preventative and therapeutic role in our daily lives. Fruits are found to have anti-inflammatory, antibacterial, antifungal, and chemopreventive properties that can boost health, as well as prevent diseases. This new book explores the use of fruits as nutraceuticals for alternative treatment, as well as for disease prevention. It looks at how nutraceutical fruits can be used to prevent and manage a range of diseases that include mental illness, cancer, respiratory and lung diseases, cardiovascular diseases, liver disease, inflammatory bowel diseases, sleep disorders, etc. The book also looks at the roles of nutraceutical fruits in the metabolic syndrome and provides information regarding the safety and toxicity of neutraceutical fruits.
