Functional Foods

The Connection Between Nutrition, Health, and Food Science

Inbunden, Engelska, 2013

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This title includes a number of Open Access chapters.This new book presents a variety of important research on functional foods—foods that have another role related to disease prevention or health. The first section of the book includes chapters on the complicated relationships between nutrition, physical and mental health, and disease. Section two focuses on the connection between health science and food, and presents a number of case studies on the possible uses of functional foods. The book discusses important methods for nutritional interventions in relation to diseases such as obesity and other prominent health concerns in modern society. Topics include: Nutrigenetics and metabolic diseases Nutrition intervention strategies to improve health Nutrition consumption timing around exercise sessions Nutritional therapies for mental disorders Health benefits of particular foods, such as eggs, milk, cereal, garlic, cinnamon, nuts, blueberries, etc. Mineral- and protein-enriched foods

Produktinformation

Utgivningsdatum2013-11-23
Mått152 x 229 x 27 mm
Vikt700 g
FormatInbunden
SpråkEngelska
Antal sidor422
FörlagApple Academic Press Inc.
ISBN9781926895949

Tillhör följande kategorier

Folkhälsa och hälsopedagogik inom Medicin
Tillverkningsteknik inom Naturvetenskap och teknik
Biologi inom Naturvetenskap och teknik

Leah Coles, PhD, holds a Bachelor of Technology (Hons) in Food Technology from Massey University, New Zealand, and completed her PhD in Human Nutrition at the Riddet Institute, Massey University, New Zealand. She is presently a Research Fellow in the Nutritional Interventions Lab at Baker IDI Heart and Diabetes Institute, Melbourne, Australia. Her current research involves clinical trials focused on functional foods and weight loss, particularly in relation to diabetes and cardiovascular disease. She has also published several peer-reviewed articles in the area of in vitro and in vivo (animal and human) digestibility studies and linked these with mathematical models to predict the available energy (ATP) content of foods.

Part I: The Connection Between Nutrition and Health. Nutrigenetics and Metabolic Disease: Current Status and Implications for Personalised Nutrition. A Review of the Nature and Effectiveness of Nutrition Interventions in Adult Males: A Guide for Intervention Strategies. Nutrient Timing Revisited: Is There a Post-Exercise Anabolic Window? Nutritional Therapies for Mental Disorders. Fructose Metabolism in Humans: What Isotopic Tracer Studies Tell Us. Vitamin C in Human Health and Disease is Still a Mystery? An Overview. Daily Egg Consumption in Hyperlipidemic Adults: Effects on Endothelial Function and Cardiovascular Risk. Protein-Enriched Meal Replacements do not Adversely Affect Liver, Kidney or Bone Density: An Outpatient Randomized Controlled Trial. Functional Food and Organic Food are Competing Rather than Supporting Concepts in Europe. Part II: Functional Foods: The Connection Between Health and Food Science. Exercise and Functional Foods. Effects of Micronutrient Fortified Milk and Cereal Food for Infants and Children: A Systematic Review. Effect of Mineral-Enriched Diet and Medicinal Herbs on Fe, Mn, Zn, And Cu Uptake in Chicken. Consuming Iodine Enriched Eggs to Solve the Iodine Deficiency Endemic for Remote Areas in Thailand. Cinnamon Extract Inhibits α-Glucosidase Activity and Dampens Postprandial Glucose Excursion in Diabetic Rats. Garlic Improves Insulin Sensitivity and Associated Metabolic Syndromes in Fructose Fed Rats. A Bilberry Drink with Fermented Oatmeal Decreases Postprandial Insulin Demand in Young Healthy Adults. Brazil Nuts Intake Improves Lipid Profile, Oxidative Stress, and Microvascular Function in Obese Adolescents: A Randomized Controlled Trial. Index.