Functional foods and chronic disease : role of sensory, chemistry and nutrition /
"Functional Foods and Chronic Disease: Role of Sensory, Chemistry and Nutrition explores the range of functional foods that are effective against a wide range of chronic diseases and addresses the impact of functional food bioactive compounds on organoleptic properties. Beginning with an introd...
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| Övriga upphovsmän: | , |
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| Materialtyp: | E-bok |
| Språk: | engelska |
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London :
Academic Press,
2024.
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| Länkar: | ScienceDirect |
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| 082 | 0 | 4 | |a 616.044 |2 23/eng/20240404 |1 https://id.oclc.org/worldcat/ddc/E3Hc9yCqFGfcbwkHxJ48Qhtq3j |
| 245 | 0 | 0 | |a Functional foods and chronic disease : |b role of sensory, chemistry and nutrition / |c edited by Michel Aliani, Michael N.A. Eskin. |
| 260 | |a London : |b Academic Press, |c 2024. | ||
| 300 | |a 1 online resource | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a Front cover -- Half title -- Title -- Copyright -- Contents -- Contributors -- Preface -- Chapter 1 Functional foods and chronic diseases prevalent in North America and globally -- 1.1 Introduction -- 1.1.1 Functional foods -- 1.2 Chronic diseases -- 1.2.1 Cardiovascular disease -- 1.2.2 Diabetes -- 1.2.3 Cancer -- 1.2.4 Chronic kidney disease -- 1.2.5 Celiac disease -- 1.2.6 Fatty liver disease -- 1.2.7 Gout -- 1.2.8 Parkinson's disease -- 1.2.9 Alzheimer's disease and dementia -- 1.2.10 Autism and schizophrenia -- 1.2.11 Functional food study workflow -- 1.3 Conclusion -- References -- Chapter 2 Functional foods: Sensory, instrumental, and statistical analysis -- 2.1 Introduction -- 2.1.1 Sensory evaluation -- 2.1.2 Descriptive analysis -- 2.1.3 Consumer acceptability -- 2.2 Instrumental/chemical analysis -- 2.3 Statistical analysis -- 2.3.1 Power analysis -- 2.3.2 Descriptive analysis -- 2.3.3 Consumer acceptability -- References -- Chapter 3 Sensory acuity: Impact of aging and chronic disease -- 3.1 Introduction -- 3.1.1 On the sensory decline amongst the chemical senses -- 3.1.2 Orthonasal versus retronasal olfactory deficits -- 3.1.3 On the negative health consequences of loss of sensory acuity -- 3.2 Sensory contributions to taste/flavor perception -- 3.2.1 On the importance of olfaction in tasting -- 3.2.2 Eating with our eyes -- 3.2.3 Eating with our ears -- 3.2.4 Thermal contributions to eating pleasure -- 3.3 Unwanted taste sensations -- 3.4 Feeding the nonnutritional (i.e., emotional/social) benefits of eating -- 3.5 Conclusion -- References -- Chapter 4 Hempseed and flaxseed: A comparison of two dietary approaches to resist cardiovascular disease -- 4.1 Introduction: the importance of lifestyle, diet, and nutrition as a preventative strategy for cardiovascular disease. | |
| 505 | 8 | |a 4.2 Fatty acids, trans fatty acids, omega-3 polyunsaturated fats, and CVD -- 4.3 Dietary supplementation with flaxseed and its cardiovascular effects -- 4.3.1 What are the cardiovascular effects of dietary flaxseed? -- 4.3.2 What are the bioactive components within flaxseed that produce its biological cardiovascular effects? -- 4.4 Dietary supplementation with hempseed and its cardiovascular effects -- 4.4.1 What are the cardiovascular effects of dietary hempseed? -- 4.5 A comparison of the composition and cardiovascular efficacy of hempseed and flaxseed -- 4.6 Conclusion -- Acknowledgment -- References -- Chapter 5 Functional foods for treating patients with diabetes: An overview of previous systematic reviews and meta-analyses and future prospects -- 5.1 Introduction -- 5.2 Methods -- 5.2.1 Search strategy -- 5.2.2 Inclusion and exclusion criteria -- 5.3 Results -- 5.3.1 Study selection -- 5.3.2 Probiotics -- 5.3.3 Nuts -- 5.3.4 Tea -- 5.3.5 Coffee -- 5.3.6 Cinnamon -- 5.3.7 Polyphenols -- 5.3.8 Resveratrol -- 5.3.9 Ginseng -- 5.3.10 Aloe vera -- 5.3.11 Soy -- 5.3.12 Oats -- 5.3.13 Fenugreek -- 5.3.14 Dairy products -- 5.3.15 Others -- 5.4 Discussion -- 5.5 Future prospects and conclusion -- References -- Chapter 6 Functional foods and cancer prevention -- 6.1 Introduction -- 6.2 Microalgal derivatives -- 6.2.1 Protein -- 6.2.2 Phytosterols -- 6.2.3 Astaxanthin -- 6.3 Phytochemicals -- 6.3.1 Polyphenols -- 6.3.2 Carotenoids -- 6.3.3 Vitamins -- 6.3.4 Fibers -- 6.3.5 Minerals -- 6.4 Probiotics -- 6.5 Prebiotics -- 6.6 Synbiotics -- 6.7 Polyunsaturated fatty acids -- 6.8 Functional foods -- 6.8.1 Honey -- 6.8.2 Vegetable and fruit -- 6.9 Conclusion and future recommendations -- References -- Chapter 7 Functional properties of foods in chronic kidney disease -- 7.1 Introduction -- 7.1.1 Diet for patients with CKD: a general view. | |
| 505 | 8 | |a 7.1.2 Bioactive compounds -- 7.1.3 Fisetin -- 7.1.4 Quercetin -- 7.1.5 Allicin -- 7.1.6 Sulforaphane -- 7.1.7 Ginger -- 7.1.8 Apigenin -- 7.1.9 Phloretin -- 7.1.10 Proanthocyanidins -- 7.1.11 Spices -- 7.1.12 Beverages -- 7.1.13 Propolis -- 7.1.14 Fermented food -- 7.2 Conclusion -- References -- Chapter 8 Functional foods and celiac disease prevalent in North America and globally -- 8.1 Introduction -- 8.2 The celiac disease -- 8.3 Current treatments of celiac disease -- 8.3.1 Life-long gluten-free diet -- 8.3.2 Gluten-degrading enzymes -- 8.3.3 Modified grains -- 8.3.4 Blocking gluten entry across the intestinal epithelium -- 8.3.5 Rho/Rho kinase inhibition -- 8.3.6 Immunotherapy -- 8.4 The "functional foods" -- 8.5 The impact of functional foods on celiac disease patients -- 8.6 Conclusion -- References -- Chapter 9 Fatty liver disease: Functional foods offer natural remedies -- Abbreviations -- 9.1 Introduction -- 9.2 Polysaccharides and oligosaccharides -- 9.2.1 Marine origins -- 9.2.2 Land origins -- 9.3 Polyphenols -- 9.3.1 Quercetin -- 9.3.2 Epigallocatechin gallate -- 9.3.3 Curcumin -- 9.3.4 Resveratrol -- 9.3.5 Silymarin -- 9.4 Alkaloids -- 9.4.1 Berberine -- 9.4.2 Caffeine -- 9.4.3 Piperine -- 9.5 Lipids -- 9.5.1 Polyunsaturated fatty acids -- 9.5.2 Phytosterol -- 9.5.3 Phosphatidylcholine -- 9.6 Whole food extraction -- 9.6.1 Cereal -- 9.6.2 Spices -- 9.6.3 Tea and coffee -- 9.7 Future prospects -- References -- Chapter 10 Gout: The role of diet, functional foods, and the microbiome and their interplay prevalent in North America and globally -- Abbreviations -- 10.1 Introduction -- 10.1.1 Hyperuricemia and gout -- 10.1.2 Uric acid metabolism -- 10.1.3 Gouty arthritis -- 10.1.4 The role of diet -- 10.1.5 Purine low diet -- 10.1.6 Sugar sweetened beverages and fructose -- 10.2 Functional foods and gout. | |
| 505 | 8 | |a 10.2.1 Functional food and phytochemicals -- 10.3 The gut microbiome and gout -- 10.3.1 Dietary approaches for remodeling the gut microbiota in gout -- 10.4 Conclusion -- References -- Chapter 11 Functional foods and Parkinson's disease: A focus on omega-3 fatty acids -- Abbreviations -- 11.1 Introduction -- 11.1.1 Current treatments for PD -- 11.2 The role of functional foods in the treatment of PD -- 11.2.1 Soybean (genistein) -- 11.2.2 Caffeine -- 11.2.3 Tea -- 11.2.4 Carotenoids -- 11.2.5 Vitamins C, D, and E -- 11.2.6 Omega-3 polyunsaturated fatty acids -- 11.3 n-3 PUFAs effects on motor symptoms and cognitive impairment in animal PD models -- 11.3.1 Antineuroinflammatory effects -- 11.3.2 Antioxidant -- 11.3.3 Antiapoptosis -- 11.3.4 Neuroprotection -- 11.3.5 Clinical investigations -- 11.4 Limitations and future studies -- References -- Chapter 12 Nutrition and neurodegenerative diseases: Alzheimer's disease and others -- 12.1 Introduction -- 12.1.1 Alzheimer's disease -- 12.1.2 Parkinson's disease -- 12.1.3 Amyotrophic lateral sclerosis -- 12.1.4 Multiple sclerosis -- 12.1.5 Huntington's disease -- 12.2 Nutrition and epigenetic factors -- 12.2.1 Effect of vitamin and mineral supplementation during pregnancy on brain development -- 12.2.2 Vitamin B6 -- 12.2.3 Vitamin D -- 12.2.4 Vitamin C -- 12.2.5 Folic acid -- 12.2.6 Minerals -- 12.2.7 Glucose and brain -- 12.2.8 The role of fats -- 12.3 Metabolic homeostasis and neuron biology: weight loss and neurodegeneration -- 12.3.1 Acute nutritional axonal neuropathy -- 12.3.2 Effect of nutrition on neurodegenerative diseases -- 12.3.3 Nutritional support -- 12.3.4 Effects of omega-3 (EPA and DHA) fatty acids -- 12.3.5 Vitamin supplementation -- 12.3.6 Weight loss and neurodegenerative diseases -- 12.3.7 Polyphenols -- 12.3.8 Resveratrol -- 12.3.9 Fruit and vegetables. | |
| 505 | 8 | |a 12.4 Insulin signaling: effect of calorie restriction (CR) and neurodegradation -- 12.4.1 Ketogenic diet and brain function -- 12.4.2 Effect of dietary composition -- 12.5 Future prospects -- 12.6 Conclusion -- References -- Chapter 13 Functional foods and neuroinflammation: Focus on autism spectrum disorder and schizophrenia -- 13.1 Introduction -- 13.1.1 Functional foods for the management of ASD and schizophrenia -- 13.1.2 Food sources of plant-based whole foods with potent antioxidant and anti-inflammatory effects -- 13.1.3 Schizophrenia -- 13.1.4 Minerals in schizophrenia -- 13.1.5 Vitamins relevant for psychosis -- References -- Index -- Back cover. | |
| 520 | |a "Functional Foods and Chronic Disease: Role of Sensory, Chemistry and Nutrition explores the range of functional foods that are effective against a wide range of chronic diseases and addresses the impact of functional food bioactive compounds on organoleptic properties. Beginning with an introduction that details the key sensory and advanced instrumental methods essential for addressing the common problems associated with designing functional foods, the book also addresses the impact of aging and chronic diseases on sensory acuity as well as the effectiveness of functional foods in treating a wide range of chronic diseases. Sections highlight the need for acceptable functional foods for individuals suffering from a wide range of chronic diseases and contain practical recommendations for their development. Food scientists, nutritionists, dietitians, food product developers, food supplement producers, food ingredient developers, natural product scientists, herbalists, and pharmacists, as well as students studying related areas, will benefit from this important resource."--Publisher's description. | ||
| 650 | 0 | |a Chronic diseases |x Nutritional aspects. | |
| 650 | 0 | |a Functional foods |x Therapeutic use. | |
| 650 | 6 | |a Maladies chroniques |0 (CaQQLa)201-0012323 |x Aspect nutritionnel. |0 (CaQQLa)201-0377452 | |
| 650 | 6 | |a Nutraceutiques |0 (CaQQLa)201-0303349 |x Emploi en thérapeutique. |0 (CaQQLa)201-0373975 | |
| 650 | 7 | |a Chronic diseases |x Nutritional aspects |2 fast |0 (OCoLC)fst00860084 | |
| 700 | 1 | |a Aliani, Michel. | |
| 700 | 1 | |a Eskin, Michael N. A. | |
| 776 | 0 | 8 | |i Print version: |z 032391747X |z 9780323917476 |w (OCoLC)1342620724 |
| 776 | 0 | 8 | |i Print version: |t Functional foods and chronic disease. |d Amsterdam : Academic Press, 2023 |z 9780323917476 |w (OCoLC)1400093328 |
| 856 | 4 | 0 | |3 ScienceDirect |u https://www.sciencedirect.com/science/book/9780323917476 |