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Functional Foods and Viral Diseases

Author: Danik M Martirosyan

Publisher:

Published: 2020-08-14

Total Pages: 304

ISBN-13:

Scientists, public health experts, food producers and consumers have united to generate functional food research that allows the public to gain important knowledge on functional foods that will strengthen the immune system for combatting viral diseases, new research findings relating to the virus and public health strategies to prevent the spread of the viruses. This cornerstone guide, written by internationally recognized functional, medical, and bioactive food experts, covers the basics of functional food science. With more than 2,000 scientific references, this book provides scientists, medical doctors, nutritionists, food technologists, and students majoring in biology, nutrigenetic, food science fields, and public health professionals with a comprehensive and up-to-date examination of functional foods.This book provides modern information on functional food components, including antioxidants, dietary fibers, prebiotics, plant sterols, bioactive peptides, flavonoids, and many other phytochemicals. This text presents some of the latest developments in nutrigenomics, molecular biology, epidemiology, as well as the production, marketing, and distribution of functional foods. In this fourth edition of our textbook, our editorial board has included additional information and resources in order to enhance the learning experience of our readers. These additions include detailed editing of articles, new figures, tables, and pictures, end of chapter summaries for each chapter, test questions with answer keys at the end of each chapter, and an updated glossary with new key words. We believe that this edition will help our readers to better understand the new material and concepts of functional food science. In order to get the most out of this edition, it is recommended to read each chapter completely and to also review the summary paragraphs that conclude each chapter. These summaries lay out the main take-aways from the chapter and help to put the chapter as a whole into perspective. Also, the reader should complete the end of chapter test questions to make sure that the information is being retained and understood. Both of these components will assist the reader in studying and comprehending the material. There are many new words that have been updated in our glossary at the end of the textbook. These words can be found using the page numbers associated with them in order to find the chapter that contains them. These words have each been conveniently highlighted in the chapters so they may be easily located. It is to the readers' benefit to review these words in the glossary so that they may better understand the material in the chapters. The book is collective work of 41 scientists across the globe.

Functional Foods and Viral Diseases

Author: Danik M Martirosyan

Publisher:

Published: 2020-08-13

Total Pages: 304

ISBN-13:

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Scientists, public health experts, food producers and consumers have united to generate functional food research that allows the public to gain important knowledge on functional foods that will strengthen the immune system for combatting viral diseases, new research findings relating to the virus and public health strategies to prevent the spread of viruses. This cornerstone guide, written by internationally recognized functional, medical, and bioactive food experts, covers the basics of functional food science. With more than 2,000 scientific references, this book provides scientists, medical doctors, nutritionists, food technologists, and students majoring in biology, nutrigenetic, food science fields, and public health professionals with a comprehensive and up-to-date examination of functional foods.This book provides modern information on functional food components, including antioxidants, dietary fibers, prebiotics, plant sterols, bioactive peptides, flavonoids, and many other phytochemicals. This text presents some of the latest developments in nutrigenomics, molecular biology, epidemiology, as well as the production, marketing, and distribution of functional foods. In this fourth edition of our textbook, our editorial board has included additional information and resources in order to enhance the learning experience of our readers. These additions include detailed editing of articles, new figures, tables, and pictures, end of chapter summaries for each chapter, test questions with answer keys at the end of each chapter, and an updated glossary with new key words. We believe that this edition will help our readers to better understand the new material and concepts of functional food science. In order to get the most out of this edition, it is recommended to read each chapter completely and to also review the summary paragraphs that conclude each chapter. These summaries lay out the main take-aways from the chapter and help to put the chapter as a whole into perspective. Also, the reader should complete the end of chapter test questions to make sure that the information is being retained and understood. Both of these components will assist the reader in studying and comprehending the material. There are many new words that have been updated in our glossary at the end of the textbook. These words can be found using the page numbers associated with them in order to find the chapter that contains them. These words have each been conveniently highlighted in the chapters so they may be easily located. It is to the readers' benefit to review these words in the glossary so that they may better understand the material in the chapters. The book is collective work of 33 scientists across the globe.

Immunity Boosting Functional Foods to Combat COVID-19

Author: Apurba Giri

Publisher: CRC Press

Published: 2021-10-14

Total Pages: 217

ISBN-13: 1000486036

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In this book, several functional foods or food ingredients, their mechanism of immune enhancing properties and use in food products have been discussed through seventeen chapters written by eminent authors. There are several medicinal plants which have significant role for immunity boosting such as Ashwagandha, Tulsi, Shatavari, Giloy, Aloe vera, Amla, Neem, licorice, garlic, ginger, turmeric, rosemary, black cumin, cinnamon, sage, thyme,fenugreek, peppermint, black pepper, clove etc. These have been discussed in detail. Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.

The Functional Foods

Author: Megh R. Goyal

Publisher: CRC Press

Published: 2024-08-23

Total Pages: 467

ISBN-13: 1003836941

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The consumption of functional foods is growing in the health and wellness communities because of their range of potent nutrients and health advantages, such as the ability to shield against illnesses, stop vitamin deficiencies, and encourage healthy growth and development. This new volume discusses the nutritional and health benefits of functional foods. The volume first looks at the functional activities of plants and their derivatives, discussing microgreens as functional foods as well as functional foods for certain populations, including those involved in sports and the elderly. The volume includes chapters on antiviral activities of functional foods for first helping to reduce the risk of contracting COVID-19 as well as combating the disease once contracted. Several chapters detail the beneficial antidiabetic activities of plants, looking particularly at mushrooms and guava. Probiotics as functional foods for human health is investigated as well, discussing the role of probiotics in gut microflora, probiotics as dietary supplements, various extraction methods, and more. Finally, the volume addresses the quality aspects of functional foods, providing an overview of foodborne pathogens and food-related microorganisms. This volume will aid experts working in food science and technology, agricultural science, food safety, and Ayurveda around the world. It will be of interest and use to professional food scientists, nutritionists and dieticians, academicians researching food engineering problems, and graduate-level students in related fields.

Functional Foods for Chronic Diseases

Author: Danik M. Martirosyan

Publisher: D&A Inc.

Published: 2006-07

Total Pages: 260

ISBN-13: 9780976753520

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Chronic diseases sych as cardiovascular, cancer, diabetes and obesity are a global epidemic in various developed countries and there is an unprecedented level of interest in this area of research. This book represents a collection of selected reviews on modern approaches in herbal remedies, food additives, and non-traditional plants. The contribution of varios scientists from different parts of the world, including participants in an international conference entitled, "Functional Foods for the Prevention and Treatment of Chronic Diseases," compose this book. The main goal of this book is to bring together experts in medicine, biology, and the food industry to present the contributions of functional food products in the prevention and treatment of chronic diseases.

Eggs as Functional Foods and Nutraceuticals for Human Health

Author: Jianping Wu

Publisher: Royal Society of Chemistry

Published: 2019-05-01

Total Pages: 422

ISBN-13: 178801779X

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Often described as ‘nature’s perfect food’, perceptions of egg consumption and human health have evolved substantially over the past decades, in particular dietary guidelines no longer include a limit for dietary cholesterol and recommend eggs as part of healthy eating patterns. This book presents the opportunities for processing eggs to produce value-added food, nutritional, biomedical, functional food, and nutraceutical applications. It provides new evidence around egg consumption with respect to cardiovascular diseases, metabolic syndrome, weight management, mental development, eye, muscle, and ageing health. It also highlights the new discovery regarding egg bioactives that are relevant to anti-oxidants, anti-inflammation, cardiovascular and bone health, anti-microbial and anti-viral activities. Appealing to food scientists, food chemists, researchers in human nutrition specialising in eggs and dairy nutrition, and those involved in egg production, this book is reflecting the trends and innovations in this area of research.

Functional foods for chronic diseases

Author: Merly Fiscal-Arjona

Publisher:

Published: 2018

Total Pages: 0

ISBN-13: 9781773619477

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Dietary Supplements and Functional Foods

Author: Geoffrey P. Webb

Publisher: John Wiley & Sons

Published: 2008-04-15

Total Pages: 256

ISBN-13: 1405172185

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The study of nutritional supplements has become increasingly important within orthodox establishments throughout the world, and as the market for these products continues to grow, so does the need for comprehensive scientifically sound information about the products, their properties s and potent6ial health effects. Geoffrey P. Webb, in this exciting and most useful new book, not only looks at the accepted uses of dietary supplements, such as the us of fish oils in the prevention of heart disease and arthritis, but also explores the wider picture, identifying common themes and principles or particular categories of supplements. Dietary Supplements and Functional Foods provides an excellent introductory text on this fascinating subject. Written with a strategic overview approach applied to each chapter Evidence-based assessment of supplements and their contribution to the prevention and treatment of disease Detailed discussion on individual supplements and functional foods including vitamins, minerals, antioxidants and probiotics An invaluable source of reference for students and professionals in nutrition, dietetics, nutritional therapy, food science and technology and other health profession including nursing, pharmacy and pharmacology. Personnel within food and pharmaceutical companies involved with supplement and functional food development and all libraries in institutions where this subject is studies and taught will find this book an important additional to their shelves.

Nutrition: A Very Short Introduction

Author: David Bender

Publisher: OUP Oxford

Published: 2014-06-26

Total Pages: 144

ISBN-13: 0191504157

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Nutrition is a topic of wide interest and importance. In spite of growing understanding of the underlying biochemistry, and health campaigns such as 'five-a-day', increasing obesity and reported food allergies and eating disorders, as well as the widely advertised 'supposed' benefits of food supplements mean that a clear explanation of the basic principles of a healthy diet are vital. In this Very Short Introduction, David Bender explains the basic elements of food, the balance between energy intake and exercise, the problems of over- and under-nutrition, and raises the question of safety of nutritional supplements. ABOUT THE SERIES: The Very Short Introductions series from Oxford University Press contains hundreds of titles in almost every subject area. These pocket-sized books are the perfect way to get ahead in a new subject quickly. Our expert authors combine facts, analysis, perspective, new ideas, and enthusiasm to make interesting and challenging topics highly readable.

The Functional Foods

Author: Megh R. Goyal

Publisher:

Published: 2024-06

Total Pages: 0

ISBN-13: 9781774915370

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"The consumption of functional foods is growing in the health and wellness communities because of their range of potent nutrients and health advantages, such as the ability to shield against illnesses, stop vitamin deficiencies, and encourage healthy growth and development. This new volume discusses the nutritional and health benefits of functional foods. The volume first looks at the functional activities of plants and their derivatives, discussing microgreens as functional foods as well as functional foods for certain populations, including those involved in sports and the elderly. The volume includes chapters on antiviral activities of functional foods for first helping to reduce the risk of contracting COVID-19 as well as combating the disease once contracted. Several chapters detail the beneficial antidiabetic activities of plants, looking particularly at mushrooms and guava. Probiotics as functional foods for human health is investigated as well, discussing the role of probiotics in gut microflora, probiotics as dietary supplements, various extraction methods, and more. Finally, the volume addresses the quality aspects of functional foods, providing an overview of foodborne pathogens and food-related microorganisms. This volume will aid experts working in food science and technology, agricultural science, food safety, and Ayurveda around the world. It will be of interest and use to professional food scientists, nutritionists and dieticians, academicians researching food engineering problems, and graduate-level students in related fields"--