Functional foods and chronic disease : role of sensory, chemistry and nutrition /

"Functional Foods and Chronic Disease: Role of Sensory, Chemistry and Nutrition explores the range of functional foods that are effective against a wide range of chronic diseases and addresses the impact of functional food bioactive compounds on organoleptic properties. Beginning with an introd...

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Bibliographic Details
Corporate Author:	ScienceDirect (Online service)
Other Authors:	Aliani, Michel, Eskin, Michael N. A.
Format:	eBook
Language:	English
Published:	London : Academic Press, 2024.
Subjects:	Chronic diseases > Nutritional aspects. Functional foods > Therapeutic use. Maladies chroniques > Aspect nutritionnel. Nutraceutiques > Emploi en thérapeutique. Electronic books.
Online Access:	Connect to the full text of this electronic book

Table of Contents:

Front cover
Half title
Title
Copyright
Contents
Contributors
Preface
Chapter 1 Functional foods and chronic diseases prevalent in North America and globally
1.1 Introduction
1.1.1 Functional foods
1.2 Chronic diseases
1.2.1 Cardiovascular disease
1.2.2 Diabetes
1.2.3 Cancer
1.2.4 Chronic kidney disease
1.2.5 Celiac disease
1.2.6 Fatty liver disease
1.2.7 Gout
1.2.8 Parkinson's disease
1.2.9 Alzheimer's disease and dementia
1.2.10 Autism and schizophrenia
1.2.11 Functional food study workflow
1.3 Conclusion
References
Chapter 2 Functional foods: Sensory, instrumental, and statistical analysis
2.1 Introduction
2.1.1 Sensory evaluation
2.1.2 Descriptive analysis
2.1.3 Consumer acceptability
2.2 Instrumental/chemical analysis
2.3 Statistical analysis
2.3.1 Power analysis
2.3.2 Descriptive analysis
2.3.3 Consumer acceptability
References
Chapter 3 Sensory acuity: Impact of aging and chronic disease
3.1 Introduction
3.1.1 On the sensory decline amongst the chemical senses
3.1.2 Orthonasal versus retronasal olfactory deficits
3.1.3 On the negative health consequences of loss of sensory acuity
3.2 Sensory contributions to taste/flavor perception
3.2.1 On the importance of olfaction in tasting
3.2.2 Eating with our eyes
3.2.3 Eating with our ears
3.2.4 Thermal contributions to eating pleasure
3.3 Unwanted taste sensations
3.4 Feeding the nonnutritional (i.e., emotional/social) benefits of eating
3.5 Conclusion
References
Chapter 4 Hempseed and flaxseed: A comparison of two dietary approaches to resist cardiovascular disease
4.1 Introduction: the importance of lifestyle, diet, and nutrition as a preventative strategy for cardiovascular disease.
4.2 Fatty acids, trans fatty acids, omega-3 polyunsaturated fats, and CVD
4.3 Dietary supplementation with flaxseed and its cardiovascular effects
4.3.1 What are the cardiovascular effects of dietary flaxseed?
4.3.2 What are the bioactive components within flaxseed that produce its biological cardiovascular effects?
4.4 Dietary supplementation with hempseed and its cardiovascular effects
4.4.1 What are the cardiovascular effects of dietary hempseed?
4.5 A comparison of the composition and cardiovascular efficacy of hempseed and flaxseed
4.6 Conclusion
Acknowledgment
References
Chapter 5 Functional foods for treating patients with diabetes: An overview of previous systematic reviews and meta-analyses and future prospects
5.1 Introduction
5.2 Methods
5.2.1 Search strategy
5.2.2 Inclusion and exclusion criteria
5.3 Results
5.3.1 Study selection
5.3.2 Probiotics
5.3.3 Nuts
5.3.4 Tea
5.3.5 Coffee
5.3.6 Cinnamon
5.3.7 Polyphenols
5.3.8 Resveratrol
5.3.9 Ginseng
5.3.10 Aloe vera
5.3.11 Soy
5.3.12 Oats
5.3.13 Fenugreek
5.3.14 Dairy products
5.3.15 Others
5.4 Discussion
5.5 Future prospects and conclusion
References
Chapter 6 Functional foods and cancer prevention
6.1 Introduction
6.2 Microalgal derivatives
6.2.1 Protein
6.2.2 Phytosterols
6.2.3 Astaxanthin
6.3 Phytochemicals
6.3.1 Polyphenols
6.3.2 Carotenoids
6.3.3 Vitamins
6.3.4 Fibers
6.3.5 Minerals
6.4 Probiotics
6.5 Prebiotics
6.6 Synbiotics
6.7 Polyunsaturated fatty acids
6.8 Functional foods
6.8.1 Honey
6.8.2 Vegetable and fruit
6.9 Conclusion and future recommendations
References
Chapter 7 Functional properties of foods in chronic kidney disease
7.1 Introduction
7.1.1 Diet for patients with CKD: a general view.
7.1.2 Bioactive compounds
7.1.3 Fisetin
7.1.4 Quercetin
7.1.5 Allicin
7.1.6 Sulforaphane
7.1.7 Ginger
7.1.8 Apigenin
7.1.9 Phloretin
7.1.10 Proanthocyanidins
7.1.11 Spices
7.1.12 Beverages
7.1.13 Propolis
7.1.14 Fermented food
7.2 Conclusion
References
Chapter 8 Functional foods and celiac disease prevalent in North America and globally
8.1 Introduction
8.2 The celiac disease
8.3 Current treatments of celiac disease
8.3.1 Life-long gluten-free diet
8.3.2 Gluten-degrading enzymes
8.3.3 Modified grains
8.3.4 Blocking gluten entry across the intestinal epithelium
8.3.5 Rho/Rho kinase inhibition
8.3.6 Immunotherapy
8.4 The "functional foods"
8.5 The impact of functional foods on celiac disease patients
8.6 Conclusion
References
Chapter 9 Fatty liver disease: Functional foods offer natural remedies
Abbreviations
9.1 Introduction
9.2 Polysaccharides and oligosaccharides
9.2.1 Marine origins
9.2.2 Land origins
9.3 Polyphenols
9.3.1 Quercetin
9.3.2 Epigallocatechin gallate
9.3.3 Curcumin
9.3.4 Resveratrol
9.3.5 Silymarin
9.4 Alkaloids
9.4.1 Berberine
9.4.2 Caffeine
9.4.3 Piperine
9.5 Lipids
9.5.1 Polyunsaturated fatty acids
9.5.2 Phytosterol
9.5.3 Phosphatidylcholine
9.6 Whole food extraction
9.6.1 Cereal
9.6.2 Spices
9.6.3 Tea and coffee
9.7 Future prospects
References
Chapter 10 Gout: The role of diet, functional foods, and the microbiome and their interplay prevalent in North America and globally
Abbreviations
10.1 Introduction
10.1.1 Hyperuricemia and gout
10.1.2 Uric acid metabolism
10.1.3 Gouty arthritis
10.1.4 The role of diet
10.1.5 Purine low diet
10.1.6 Sugar sweetened beverages and fructose
10.2 Functional foods and gout.
10.2.1 Functional food and phytochemicals
10.3 The gut microbiome and gout
10.3.1 Dietary approaches for remodeling the gut microbiota in gout
10.4 Conclusion
References
Chapter 11 Functional foods and Parkinson's disease: A focus on omega-3 fatty acids
Abbreviations
11.1 Introduction
11.1.1 Current treatments for PD
11.2 The role of functional foods in the treatment of PD
11.2.1 Soybean (genistein)
11.2.2 Caffeine
11.2.3 Tea
11.2.4 Carotenoids
11.2.5 Vitamins C, D, and E
11.2.6 Omega-3 polyunsaturated fatty acids
11.3 n-3 PUFAs effects on motor symptoms and cognitive impairment in animal PD models
11.3.1 Antineuroinflammatory effects
11.3.2 Antioxidant
11.3.3 Antiapoptosis
11.3.4 Neuroprotection
11.3.5 Clinical investigations
11.4 Limitations and future studies
References
Chapter 12 Nutrition and neurodegenerative diseases: Alzheimer's disease and others
12.1 Introduction
12.1.1 Alzheimer's disease
12.1.2 Parkinson's disease
12.1.3 Amyotrophic lateral sclerosis
12.1.4 Multiple sclerosis
12.1.5 Huntington's disease
12.2 Nutrition and epigenetic factors
12.2.1 Effect of vitamin and mineral supplementation during pregnancy on brain development
12.2.2 Vitamin B6
12.2.3 Vitamin D
12.2.4 Vitamin C
12.2.5 Folic acid
12.2.6 Minerals
12.2.7 Glucose and brain
12.2.8 The role of fats
12.3 Metabolic homeostasis and neuron biology: weight loss and neurodegeneration
12.3.1 Acute nutritional axonal neuropathy
12.3.2 Effect of nutrition on neurodegenerative diseases
12.3.3 Nutritional support
12.3.4 Effects of omega-3 (EPA and DHA) fatty acids
12.3.5 Vitamin supplementation
12.3.6 Weight loss and neurodegenerative diseases
12.3.7 Polyphenols
12.3.8 Resveratrol
12.3.9 Fruit and vegetables.
12.4 Insulin signaling: effect of calorie restriction (CR) and neurodegradation
12.4.1 Ketogenic diet and brain function
12.4.2 Effect of dietary composition
12.5 Future prospects
12.6 Conclusion
References
Chapter 13 Functional foods and neuroinflammation: Focus on autism spectrum disorder and schizophrenia
13.1 Introduction
13.1.1 Functional foods for the management of ASD and schizophrenia
13.1.2 Food sources of plant-based whole foods with potent antioxidant and anti-inflammatory effects
13.1.3 Schizophrenia
13.1.4 Minerals in schizophrenia
13.1.5 Vitamins relevant for psychosis
References
Index
Back cover.