Functional Foods and Nutraceuticals in Metabolic and Non-communicable Diseases presents strategies for the prevention of non-communicable diseases and undernutrition through the use of functional foods and nutraceuticals. Research has shown that the use of certain functional foods and nutraceuticals, including spices, herbs, and millets, animal foods and plant foods can play a role in the treatment and prevention of various diseases and in health promotion. Finally, the book explores epigenetic modulation as a new method for the development of functional foods and functional farming.
Intended for nutritionists, food scientists and those working in related health science professions, this book contributes to the discussions focused on nutritional transition, globalization, how to administer foods in the treatment of metabolic syndrome, hypertension, diabetes, heart attacks, neuropsychiatric disorders, bone and joint diseases, and carcinogenesis.
1. Functional Foods and Nutraceuticals in Metabolic and Non-communicable Diseases - p. Page i 2. Cover - p. Page i 3. Title page - p. Page ii 4. Table of Contents - p. Page iii 5. Copyright - p. Page iii 6. Contents - p. Page vi 7. List of contributors - p. Page vi 8. Foreword - p. Page xi 9. Preface - p. Page xii 10. Editorial: the 10 qualities of a high-quality diet - p. Page xiv 11. List of Illustrations - p. Page xx 12. List of Tables - p. Page xxi 13. Chapter 1 : Western diets and risk of non-communicable diseases - p. Page xxi 14. Chapter 2 : Estimates of functional food and nutraceutical availability in the world, with reference to food peroxidation and food safety - p. Page 19 15. Chapter 3 : Epigenetic modulation of nutritional factors with reference to microgravity conditions for plants and animals: a new biotechnological approach for developing functional foods - p. Page 41 16. Chapter 4 : Beneficial effects of gourds in health and diseases - p. Page 55 17. Chapter 5 : Effects of guava fruit intake on cardiometabolic diseases - p. Page 74 18. Chapter 6 : Exploring the quality of foods from ancient China based on traditional Chinese medicine - p. Page 84 19. Chapter 7 : Use of plant foods from West Africa in the management of metabolic syndrome - p. Page 102 20. Chapter 8 : Best quality foods of Iran for the prevention of non-communicable diseases - p. Page 117 21. Chapter 9 : Medical rice: discovery of a new food - p. Page 133 22. Chapter 10 : The role of rice as a whole grain in the management of metabolic syndrome - p. Page 148 23. Chapter 11 : Effects of polyunsaturated fatty acid–rich diets and risk of non-communicable diseases - p. Page 159 24. Chapter 12 : Nutritional modulators of preconceptional and perinatal factors for primordial prevention of non-communicable diseases: the role of a millet-based diet rich in functional foods - p. Page 181 25. Chapter 13 : Olive fruit and olive oil bioactive polyphenols in the promotion of health - p. Page 198 26. Chapter 14 : Do modern eggs, but not wild-type eggs, increase the risk of cardiovascular disease, diabetes, and cancer? - p. Page 213 27. Chapter 15 : Effects of nutritional factors on immunity - p. Page 232 28. Chapter 16 : Fish, fish oil, and fish peptides and other seafood - p. Page 240 29. Chapter 17 : Sumac: a functional food and herbal remedy in traditional herbal medicine in the Asia - p. Page 254 30. Chapter 18 : Quark cheese: characteristics, preparation, and health effects as a functional food - p. Page 265 31. Chapter 19 : Cocoa and chocolate consumption and prevention of cardiovascular diseases and other chronic diseases - p. Page 277 32. Chapter 20 : A survey of biological nitrogen fixation in adzuki beans, soybeans, and mung beans, three legumes in traditional Chinese medicine - p. Page 296 33. Chapter 21 : Functional food and organic farming for sustainable development with a vision for sustainable food and farming - p. Page 314 34. Chapter 22 : Organic acids: microbial sources, production, and applications - p. Page 321 35. Chapter 23 : Role of millets in disease prevention and health promotion - p. Page 336 36. Chapter 24 : Potential health benefits of selected fruits: apples, blueberries, grapes, guavas, mangos, pomegranates, and tomatoes - p. Page 354 37. Chapter 25 : Bioactive ingredients of legumes - p. Page 367 38. Chapter 26 : Effects of nuts consumption on cardiovascular diseases and other chronic diseases - p. Page 380 39. Chapter 27 : Effects of fenugreek seeds on cardiovascular diseases and other chronic diseases - p. Page 394 40. Chapter 28 : Functional and therapeutic applications of some general and rare spices - p. Page 409 41. Chapter 29 : Beneficial effects of cinnamon on cardiovascular risk factors and type 2 diabetes - p. Page 419 42. Chapter 30 : Novel prebiotics and next-generation probiotics: opportunities and challenges - p. Page 427 43. Chapter 31 : Effect of lysed Enterococcus faecalis FK-23 as a tyndallized probiotic in allergic diseases - p. Page 452 44. Chapter 32 : The bee propolis for preventing and healing non-communicable diseases - p. Page 461 45. Chapter 33 : Nutraceutical and medicinal properties of native stingless bees honey and their contribution to human health - p. Page 474 46. Chapter 34 : Genetically modified organisms and foods: perspectives and challenges - p. Page 488 47. Chapter 35 : Circadian disruption and metabolic disease risk - p. Page 503 48. Chapter 36 : Anticancerous compounds in fruits, their extraction, and relevance to food - p. Page 513 49. Chapter 37 : Antioxidant diets and functional foods attenuate dementia and cognition in elderly subjects - p. Page 531 50. Chapter 38 : The role of modified Mediterranean neuroprotective diet on emotion, cognition, and depression - p. Page 545 51. Chapter 39 : Role of nutraceuticals, functional foods, and spices in the management of metabolic syndrome and related disorders - p. Page 573 52. Chapter 40 : Nutraceuticals as a natural alternative for preventive and proactive health care - p. Page 597 53. Chapter 41 : International food security directed toward older adults: an overview - p. Page 615 54. Chapter 42 : New choices of functional foods for modification of eating habits of children for prevention of non-communicable diseases in later life - p. Page 632 55. Chapter 43 : Vitamins and minerals as nutraceuticals in cardiovascular diseases and other chronic diseases - p. Page 646 56. Chapter 44 : Polyphenolics and flavonoids in health and diseases - p. Page 667 57. Chapter 45 : Interactions of bioflavonoids and other polyphenolic-type nutraceuticals with drugs - p. Page 687 58. Chapter 46 : Cardioprotective and neuroprotective effects of nutraceuticals derived from marine origin - p. Page 702 59. Chapter 47 : Coenzyme Q10 in the pathogenesis and prevention of metabolic and mitochondrial non-communicable diseases - p. Page 717 60. Chapter 48 : Plants of the genus Annona: Source of potential anti-cancer therapeutics - p. Page 737 61. Chapter 49 : Molecular hydrogen as a nutraceutical for extending the health span - p. Page 749 62. Chapter 50 : Nutraceuticals to decrease cortisol and hyperglycemia - p. Page 768 63. Chapter 51 : Biochemical and dietary functions of tryptophan and its metabolites in human health - p. Page 781 64. Index - p. Page 796
Functional Foods and Nutraceuticals in Metabolic and Non-communicable Diseases presents strategies for the prevention of non-communicable diseases and undernutrition through the use of functional foods and nutraceuticals. Research has shown that the use of certain functional foods and nutraceuticals, including spices, herbs, and millets, animal foods and plant foods can play a role in the treatment and prevention of various diseases and in health promotion. Finally, the book explores epigenetic modulation as a new method for the development of functional foods and functional farming.
Intended for nutritionists, food scientists and those working in related health science professions, this book contributes to the discussions focused on nutritional transition, globalization, how to administer foods in the treatment of metabolic syndrome, hypertension, diabetes, heart attacks, neuropsychiatric disorders, bone and joint diseases, and carcinogenesis.
1. Functional Foods and Nutraceuticals in Metabolic and Non-communicable Diseases - p. Page i 2. Cover - p. Page i 3. Title page - p. Page ii 4. Table of Contents - p. Page iii 5. Copyright - p. Page iii 6. Contents - p. Page vi 7. List of contributors - p. Page vi 8. Foreword - p. Page xi 9. Preface - p. Page xii 10. Editorial: the 10 qualities of a high-quality diet - p. Page xiv 11. List of Illustrations - p. Page xx 12. List of Tables - p. Page xxi 13. Chapter 1 : Western diets and risk of non-communicable diseases - p. Page xxi 14. Chapter 2 : Estimates of functional food and nutraceutical availability in the world, with reference to food peroxidation and food safety - p. Page 19 15. Chapter 3 : Epigenetic modulation of nutritional factors with reference to microgravity conditions for plants and animals: a new biotechnological approach for developing functional foods - p. Page 41 16. Chapter 4 : Beneficial effects of gourds in health and diseases - p. Page 55 17. Chapter 5 : Effects of guava fruit intake on cardiometabolic diseases - p. Page 74 18. Chapter 6 : Exploring the quality of foods from ancient China based on traditional Chinese medicine - p. Page 84 19. Chapter 7 : Use of plant foods from West Africa in the management of metabolic syndrome - p. Page 102 20. Chapter 8 : Best quality foods of Iran for the prevention of non-communicable diseases - p. Page 117 21. Chapter 9 : Medical rice: discovery of a new food - p. Page 133 22. Chapter 10 : The role of rice as a whole grain in the management of metabolic syndrome - p. Page 148 23. Chapter 11 : Effects of polyunsaturated fatty acid–rich diets and risk of non-communicable diseases - p. Page 159 24. Chapter 12 : Nutritional modulators of preconceptional and perinatal factors for primordial prevention of non-communicable diseases: the role of a millet-based diet rich in functional foods - p. Page 181 25. Chapter 13 : Olive fruit and olive oil bioactive polyphenols in the promotion of health - p. Page 198 26. Chapter 14 : Do modern eggs, but not wild-type eggs, increase the risk of cardiovascular disease, diabetes, and cancer? - p. Page 213 27. Chapter 15 : Effects of nutritional factors on immunity - p. Page 232 28. Chapter 16 : Fish, fish oil, and fish peptides and other seafood - p. Page 240 29. Chapter 17 : Sumac: a functional food and herbal remedy in traditional herbal medicine in the Asia - p. Page 254 30. Chapter 18 : Quark cheese: characteristics, preparation, and health effects as a functional food - p. Page 265 31. Chapter 19 : Cocoa and chocolate consumption and prevention of cardiovascular diseases and other chronic diseases - p. Page 277 32. Chapter 20 : A survey of biological nitrogen fixation in adzuki beans, soybeans, and mung beans, three legumes in traditional Chinese medicine - p. Page 296 33. Chapter 21 : Functional food and organic farming for sustainable development with a vision for sustainable food and farming - p. Page 314 34. Chapter 22 : Organic acids: microbial sources, production, and applications - p. Page 321 35. Chapter 23 : Role of millets in disease prevention and health promotion - p. Page 336 36. Chapter 24 : Potential health benefits of selected fruits: apples, blueberries, grapes, guavas, mangos, pomegranates, and tomatoes - p. Page 354 37. Chapter 25 : Bioactive ingredients of legumes - p. Page 367 38. Chapter 26 : Effects of nuts consumption on cardiovascular diseases and other chronic diseases - p. Page 380 39. Chapter 27 : Effects of fenugreek seeds on cardiovascular diseases and other chronic diseases - p. Page 394 40. Chapter 28 : Functional and therapeutic applications of some general and rare spices - p. Page 409 41. Chapter 29 : Beneficial effects of cinnamon on cardiovascular risk factors and type 2 diabetes - p. Page 419 42. Chapter 30 : Novel prebiotics and next-generation probiotics: opportunities and challenges - p. Page 427 43. Chapter 31 : Effect of lysed Enterococcus faecalis FK-23 as a tyndallized probiotic in allergic diseases - p. Page 452 44. Chapter 32 : The bee propolis for preventing and healing non-communicable diseases - p. Page 461 45. Chapter 33 : Nutraceutical and medicinal properties of native stingless bees honey and their contribution to human health - p. Page 474 46. Chapter 34 : Genetically modified organisms and foods: perspectives and challenges - p. Page 488 47. Chapter 35 : Circadian disruption and metabolic disease risk - p. Page 503 48. Chapter 36 : Anticancerous compounds in fruits, their extraction, and relevance to food - p. Page 513 49. Chapter 37 : Antioxidant diets and functional foods attenuate dementia and cognition in elderly subjects - p. Page 531 50. Chapter 38 : The role of modified Mediterranean neuroprotective diet on emotion, cognition, and depression - p. Page 545 51. Chapter 39 : Role of nutraceuticals, functional foods, and spices in the management of metabolic syndrome and related disorders - p. Page 573 52. Chapter 40 : Nutraceuticals as a natural alternative for preventive and proactive health care - p. Page 597 53. Chapter 41 : International food security directed toward older adults: an overview - p. Page 615 54. Chapter 42 : New choices of functional foods for modification of eating habits of children for prevention of non-communicable diseases in later life - p. Page 632 55. Chapter 43 : Vitamins and minerals as nutraceuticals in cardiovascular diseases and other chronic diseases - p. Page 646 56. Chapter 44 : Polyphenolics and flavonoids in health and diseases - p. Page 667 57. Chapter 45 : Interactions of bioflavonoids and other polyphenolic-type nutraceuticals with drugs - p. Page 687 58. Chapter 46 : Cardioprotective and neuroprotective effects of nutraceuticals derived from marine origin - p. Page 702 59. Chapter 47 : Coenzyme Q10 in the pathogenesis and prevention of metabolic and mitochondrial non-communicable diseases - p. Page 717 60. Chapter 48 : Plants of the genus Annona: Source of potential anti-cancer therapeutics - p. Page 737 61. Chapter 49 : Molecular hydrogen as a nutraceutical for extending the health span - p. Page 749 62. Chapter 50 : Nutraceuticals to decrease cortisol and hyperglycemia - p. Page 768 63. Chapter 51 : Biochemical and dietary functions of tryptophan and its metabolites in human health - p. Page 781 64. Index - p. Page 796
