Functional food and human health
著者
書誌事項
Functional food and human health
Springer, c2018
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注記
Includes bibliographical references
内容説明・目次
内容説明
Global health and the increasing incidence of various diseases are a cause for concern, and doctors and scientists reason that the diet, food habits and lifestyle are contributing factors. Processed food has reduced the nutritional value of our diet, and although supplementing foods with various additives is considered an alternative, the long-term impact of this is not known. Many laboratories around the world are working to identify various nutritional components in our daily food and their effect on human health. These have been classified as Nutraceuticals or functional food, and they may have preventive and therapeutic effects in a number of pathologies associated with modern dietary habits and lifestyles.
This book addresses various aspects of this issue, revitalizing the discussion and consolidating the latest research on nutritional and functional food and their effects in in-vitro, in-vivo and human clinical studies.
目次
Part I: Functional food in daily diet
Chapter:1: Flavonoid and polyphenols in diet: Sources and role in health promotion
Chapter:2: Food as source of medicinal molecules
Chapter:3: Curcumin as functional food
Chapter: 4: Role of Garlic and its molecules in Health Promotion
Chapter: 5: Momordica as functional food in disease prevention
Chapter: 6: Fibers in our diet and its role in health and Disease
Chapter: 7: Fish Oils derived Omega-3 and its role in Metabolism
Chapter:8: Plant-derived Antioxidants, Vitamin and Phytochemical
Part II: Functional food components:
Chapter: 9: Extraction of plant-based molecules with medicinal properties
Chapter: 10: Use of plant-derived drug molecules in research
Chapter: 11: Debate: Purified or crude, which is more effective way in regulating diseases?
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Part III: Functional food and Human health
Chapter: 12: Metabolic disorders and nutritional intervention
Chapter: 13: Cardiovascular disease and herbal intervention
Chapter: 14: Functional food in the human health and disease
Chapter: 15: Aldose reductase inhibitors in the functional foods: regulation of diabetic complications
Chapter: 16: Resveratrol as a miracle drug for vascular pathogenesis
Chapter: 17: Curcumin in cancer prevention
Chapter: 18: Flavenoids as functional food
Part IV: Functional food and Human health: Effective delivery methods, product development and toxicity
Chapter: 19: Functional foods: Safety and toxicity issues
Chapter: 20: Nanodelivery vehicles for food--derived drugs
Chapter: 21: Herbal drugs - to take it or not to take it?
Chapter: 22: Phytochemicals in Clinical studies: Current perspectiv
e
Chapter: 23: Identification of Novel Herbal Supplements for Diabetes control
Part V: Functional food and Human health: Miscellaneous Functional food and components
Chapter: 24: Functional food in neural diseases
Chapter: 25: Phytochmicals in cancer stem cell maintenance and growth
Chapter: 26: Use of Soy-derived Isoflavones in inflammatory pathologies
Chapter: 27: Phytochemicals in treating rheumatoid arthritis
Chapter: 28: Composition of functional food in the world diet
Chapter: 29: Nutraceuticals and Their Role in Human Health
Chapter: 30: Probiotics and its role in human health
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