Food and Diets in Health and Disease

Anil Kumar holds a doctorate in Dairy Chemistry and brings over 17 years of professional experience in food science and technology. With a focus on the chemical and biological properties of food and their relation to disease prevention, the author has worked on various research projects. Their published works include more than 60 articles, such as research papers, reviews, book chapters, and monographs, in renowned journals. These publications cover a range of topics, including anticancer properties, dye reduction potential of carbon quantum dots, biological activities of food phytoconstituents, and the development of methods for detecting food adulteration.Dr. Khetan Shevkani holds a doctorate degree in Food Science and Technology and has made significant research contributions in the areas of grain processing and fruit/vegetable preservation technology. He has a specific focus on the characterisation and application of plant proteins, chemistry and technology of starches, processing of gluten-free products, extrusion cooking, plant nutraceuticals and novel process optimisation. He has co-edited one book and authored 44 publications, including 11 chapters and 7 comprehensive reviews, as a single, first/main or co-author. Based on the citations of his research, he has been ranked among the top (2%) scientists in the world in 2022 and 2024 by Stanford University, USA.

• Section 1: Role of Foods and Diets in Health and Disease1. Food constituents and their association with health and diseases, an overviewSection 2: Functional constituents in foods for health promotion and disease prevention2. Complex carbohydrates in foods with potential health benefits3. Dietary proteins and peptides to manage various diseases4. Functional lipids and tailor-made fats for health and well-being5. Micronutrients for disease-prevention6. Phytonutrients and non-nutrients in health and diseasesSection 3: The Science Behind Foods and diets to fight diseases7. Foods and dietary strategies to manage diabetes8. Foods and diets for obesity management9. Foods and diets for bone health10. Foods to support muscle protein synthesis during old age to alleviate sarcopenia11. Foods and diets for mental health promotion12. Cardioprotective foods and diets13. Cancer preventing foodsSection 4: Nourishing the microbiome: Dietary interventions for gut-driven health14. Food linked gut microbiome promotion for enhanced metabolism and immunity15. Gut microbiome and mental well-beingSection 5: Effects of processing on functional components and disease-preventive properties of foods16. Effect of heat processing on disease-preventive17. Impact of non-thermal and biochemical processing on functional properties of foods18. Emerging Technologies in Functional Food DevelopmentSection 6: Traditional knowledge of health-benefitting foods and diets19. Ayurvedic Principles and Traditional Indian Diets for Health20. Herbal medicinal diets for health21. The Science behind traditional diets for well-being and disease preventionSection 7: Safety and Policies22. Food safety and contaminants23. Policy and Public Health Implications of Dietary Interventions