Functional Food Textbook Volume 2: Functional Foods for Chronic Diseases
Scientists, public health experts, food producers and consumers have united to generate functional food research that allows the public to lessen pharmaceutical side effects and surgical costs in the treatment of serious illness.
This book presents not only innovative functional food ideas for managing chronic illnesses, but also the processes and scientific research which lead to these modern yet time-honored treatment methods. This issue not only preserves some of the wealth of contributions made in the field, but lays the foundation for a field of science that promises to expand in coming years, potentially changing modern society’s relationship with medicine.
This cornerstone guide, written by internationally-recognized functional, medical, and bioactive food experts, covers the basics of functional food science. With more than 1,500 scientific references, this book provides scientists, medical doctors, nutritionists, food technologists, and students majoring in biology, nutrigenetic, and food science fields, as well as 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, and flavonoids, and many other phytochemicals. This text presents some of the latest developments in nutrigenomics, molecular biology, and 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 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.
Part 1 “Functional Foods and Cardiovascular Disease,” describes the epidemiology and biomarkers of cardiovascular disease, explores functional and bioactive lipid mediators in modulating precursors, and the effects of funcational food, bioactive compounds on biomarkers of cardiovascular disease and information regarding virgin olive oils ability to improve semen quality altered by hypercholesterolemic diets in rabbits.
Part 2 “Functional Foods and Cancer” examines how functional foods affect cancer, specifically plants and plant-based products against cancer, the cytotoxic and anti-proliferative activity of high molecular weight pectin and modified citrus pectin, and discusses the awareness of chemotherapy and functional food interaction.
Part 3 “Functional Foods and Obesity” discusses biomarkers and bioactive compounds for obesity.
Part 4 “Functional Foods and Diabetes” describes the epidemiology of diabetes and functional foods for type 2 diabetes.
Part 5 “Functional Foods and Mental Health” presents information regarding the improvement of cognitive function in obesity using an appropriate diet in the context of psychodietics, and the active principles in functional foods with antianxiety and sntidepressant effects.
Finally, Part 6 “Functional Foods and Other Chronic Diseases, Policies, and Regulations” is devoted to the application of enzymes in the processing of functional food and nutraceuticals, health claims pertaining to functional food, the future of functional foods under FDA and EFSA regulation, and the effects of coffee silverskin extract for aging and chronic diseases.
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 are concluded in 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 questions after each chapter to ensure that the information presented 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 in addition to the newly included subject index 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 40 scientists, 22 universities, and other medical and food organizations across the globe.