Functional foods, ageing and degenerative Disease
Buku ini diterbitkan tahun 2004 Woodhead Publishing Limited and CRC Press LLC, England Buku ini adalah edisi Pertama.
Judul: Functional foods, ageing and degenerative Disease
Oleh: C. Remacle and B. Reusens (Editor)
Penerbit: Woodhead Publishing Limited and CRC Press LLC, England
Tahun: 2004
Jumlah Halaman: 792 hal.
Editor:
C. Remacle
B. Reusens
Lingkup Pembahasan:
Buku ini terdiri 4 Bagian Utama yang didukungoleh 27 Topik: 1) Hubungan peraturan di Uni Eropa,
2) Diet dan pencegahan penyakit degeneratif, 3) Makanan fungsional baru untuk penyakit yang berkaitan dengan usia. Bagian I Tulang dan Kesehatan Mulut mencakup pembahasa 4) Diet dan pengendalian osteoporosis, 5) Fitoestrogen dan kontrol osteoporosis, 6) Vitamin D fortifikasi dan kesehatan tulang, 7) Kalsium sitrat (TCC) dan kesehatan tulang, 8) Makanan, makanan fungsional dan kesehatan mulut, dan 9) Pemanis dan kesehatan gigi. Bagian II Obesitas meliputi 10) interaksi hara-gen dalam mengontrol obesitas, 11) Nutrisi, sintesis lemak dan obesitas, dan 12) Kenyang dan kontrol obesitas Kesehatan Gut. Bagian III dan Fungsi Kekebalan Tubuh mencakup 13) Makanan Fungsional untuk Kesehatan Usus: Gambaran, 14) Analisis Mikroflora Usus, 15) Lipid Diet dan Fungsi Kekebalan Tubuh, 16) Meningkatkan Kesehatan Usus pada Orang Tua, dan 17) Probiotik, Prebiotik dan Kesehatan Usus. Bagian IV Kanker mencakup pembahasan 18) Anti-angiogenik Makanan fungsional, penyakit degeneratif dan kanker, 19) Synbiotics dan Kanker Usus Besar, 20) Mengidentifikasi Konstituen Antimutagenik Makanan, 2)1 Glucosinolates dan Pencegahan Kanker, 22) Serat Pangan dan Pencegahan Kanker, 23 Fitoestrogen dan pencegahan kanker, 24) Fenolat Makanan dan Kemoprevensi Kanker, 25) Vitamin dan Pencegahan Kanker, 26 Probiotik pada Penyakit Inflamasi Usus, dan 27) Menilai Efektivitas Probiotik, Prebiotik dan Synbiotics dalam Mencegah Penyakit.
Daftar Isi Buku:
Contributor contact details xv
1 Regulatory context in the EU 1
P. Berry Ottaway, Berry Ottaway and Associates Ltd, UK
1.1 Introduction: the EU and food legislation 1
1.2 The regulation of novel foods and novel ingredients in the EU 4
1.3 EU food law and regulation of food health claims 7
1.4 National initiatives to regulate food health claims 10
1.5 Approval and substantiation of health claims 13
1.6 Medicinal products and EU legislation 14
1.7 References 15
2 Diet and the prevention of degenerative disease 17
L. Kalbe, B. Reusens and C. Remacle, Universite Catholique de Louvain, Belgium
2.1 Introduction: epidemiological studies and the influence of diet in early life 17
2.2 Foetal and neonatal nutritional requirements 21
2.3 The effects of supplement intake 30
2.4 The role of functional foods: nutrition during pregnancy and infancy 33
2.5 Safety concerns of functional foods 39
2.6 Future trends 41
2.7 Sources of further information and advice 43
2.8 References 43
3 New functional foods for age-related diseases 57
D. Rivera, University of Murcia and C. OboÂn, University Miguel HernaÂndez, Spain
3.1 Introduction: the Mediterranean diet and healthy living 57
3.2 Mediterranean foods and their functional properties 60
3.3 The functional properties of Mediterranean herbs, spices and wild greens 65
3.4 Diet and age-related diseases 66
3.5 Methods of identifying and analysing plant extracts 68
3.6 Developing supplements for healthy ageing and other future trends 70
3.7 Sources of further information and advice 72
3.8 Acknowledgement 72
3.9 References 72
Part I Bone and oral health 81
4 Diet and the control of osteoporosis 83
K. D. Cashman, University College Cork, Ireland
4.1 Introduction: definition and epidemiology of osteoporosis 83
4.2 Bone growth and factors affecting bone mass 85
4.3 Dietary strategies for preventing osteoporosis: minerals 87
4.4 Dietary strategies for preventing osteoporosis: vitamins, proteins and lipids 95
4.5 Preventing osteoporosis: the impact of genetic variation and diet 100
4.6 Conclusions and future trends 105
4.7 Sources of further information and advice 106
4.8 References 106
5 Phytoestrogens and the control of osteoporosis 115
S. Lorenzetti and F. Branca, Instituto Nazionale di Ricerca per gli Alimenti e la Nutrizione
(INRAN), Italy
5.1 Introduction 115
5.2 Osteoporosis: prevention and treatment 116
5.3 Mechanisms of action of phytoestrogens in bone metabolism 120
5.4 Phytoestrogen action on bone cells 122
5.5 Investigating phytoestrogen action on bone: animal and human studies 124
5.6 Conclusions 126
5.7 Sources of further information and advice 127
5.8 References 129
6 Vitamin D fortification and bone health 139
L. Ovesen, Institute of Food Safety and Nutrition, Denmark
6.1 Introduction 139
6.2 Vitamin D: sources, metabolism, function and deficiency 140
6.3 Vitamin D fortification and osteoporosis 144
6.4 Dietary intake of vitamin D 147
6.5 Strategies to improve vitamin D supply 153
6.6 Food fortification: reducing deficiency diseases 155
6.7 Issues in vitamin D fortification of food 156
6.8 Future trends 163
6.9 Sources of further information 164
6.10 References 164
7 Calcium citrate (TCC) and bone health 174
S. Edelstein, The Weizmann Institute of Science, Israel
7.1 Introduction: bone formation and calcium fortification 174
7.2 Calcium citrate (TCC) as a calcium supplement 177
7.3 Measuring the effectiveness of TCC 178
7.4 TCC fortification 180
7.5 Future trends 181
7.6 Sources of further information 181
7.7 References 182
8 Diet, functional foods and oral health 184
M. Edgar, formerly The University of Liverpool, UK
8.1 Introduction: key dietary factors in oral health 184
8.2 The effects of ageing on oral health 187
8.3 Dietary strategies for oral health 188
8.4 Functional foods for promoting oral health 192
8.5 Future trends 195
8.6 Sources of further information 196
8.7 References 196
9 Sweeteners and dental health 200
K. K. Makinen, University of Turku, Finland
9.1 ntroduction: the relationship between dental caries and dietary carbohydrates 200
9.2 Xylitol and the prevention of dental caries 202
9.3 The relationship between sucrose consumption and dental caries 208
9.4 Future trends 216
9.5 References 216
Part II Obesity 221
10 Nutrient-gene interactions in the control of obesity 223
C. Verdich, Copenhagen University Hospital, Denmark, K. Clement, INSERM, France and
T. I.
A. Sùrensen, Copenhagen University Hospital, Denmark
10.1 Introduction 223
10.2 Genetic influences on obesity 224
10.3 Nutrient-sensitive genes 234
10.4 Nutrient-gene interaction and the development of obesity 236
10.5 Managing obesity: dietary and other strategies 244
10.6 Future trends 247
10.7 Sources of further information 248
10.8 References 251
11 Nutrition, fat synthesis and obesity 260
F. Foufelle and P. FerreÂ, INSERM, France
11.1 Introduction: fat synthesis and nutrition 260
11.2 Regulation of glycolytic/lipogenic enzymes 264
11.3 Molecular mechanisms involved in controlling glycolytic/lipogenic genes 266
11.4 Improving lipogenesis using functional foods 270
11.5 Future trends 272
11.6 Sources of further information 273
11.7 References 273
11.8 Abbreviations 277
12 Satiety and the control of obesity 278
W. A. M. Blom, A. Stafleu and C. de Graaf, TNO Nutrition and Food Research, The Netherlands
12.1 Introduction: satiety and obesity 278
12.2 Factors influencing satiety and satiation 278
12.3 The impact of different food components on satiety 282
12.4 Developing biomarkers of satiety 284
12.5 Future trends: using biomarkers to assess weight-control foods 286
12.6 Sources of further information and advice 287
12.7 References 287
Part III Gut health and immune function 293
13 Functional foods for gut health: an overview 295
R. Tahvonen and S. Salminen, University of Turku, Finland
13.1 Introduction: the human gut 295
13.2 The structure of the gut and its immune system 296
13.3 Nutrients and gut function 305
13.4 Nutrients and the gut immune system 308
13.5 Nutrition and gut health 309
13.6 The role of functional foods in promoting gut health 312
13.7 Future trends 313
13.8 Sources of further information 317
13.9 References 3114 Analysing gut microflora 325
M. Blaut, German Institute of Human Nutrition Potsdam-Rehbruecke
14.1 Introduction 325
14.2 Molecular based methods for identifying gut micro-organisms 326
14.3 Methods of characterising human gut microbiota 334
14.4 Using denaturing gradient gel electrophoresis (DGGE) and temperature gradient gel
electrophoresis (TGGE) for characterising microbiota 340
14.5 Future trends 341
14.6 Sources of further information and advice 344
14.7 References 344
15 Dietary lipids and immune function 349
P. C. Calder, University of Southampton, UK
15.1 Introduction: the immune system in health, disease and ageing 349
15.2 Dietary fatty acids: nomenclature, sources and intakes 354
15.3 Fatty acid composition of immune cells and the immune function: eicosanoids 361
15.4 Dietary fatty acids and immune function: mechanisms of action 364
15.5 Other mechanisms of action of dietary fatty acids not involving eicosanoids 372
15.6 Dietary fatty acids and inflammatory diseases 375
15.7 Targeting the immune function and inflammation: fatty acid-enriched functional foods 378
15.8 Conclusions 382
15.9 References 382
16 Improving gut health in the elderly 394
K. M. Tuohy, E. Likotrafiti, K. Manderson, G. R. Gibson and R. A. Rastall, University of
Reading, UK
16.1 Introduction 394
16.2 Successional development of gastrointestinal microflora 395
16.3 Modification of the gut microflora: probiotics, prebiotics and synbiotics 399
16.4 Factors affecting gut microflora in old age 402
16.5 Immunosenescence and susceptibility to colon cancer in old age 405
16.6 Future trends 408
16.7 Conclusion 409
16.8 References 410
17 Probiotics, prebiotics and gut health 416
L. De Vuyst, L. Avonts and L. Makras, Vrije Universiteit Brussel, Brussels, Belgium
17.1 Introduction: defining probiotics and prebiotics 416
17.2 Types of probiotics and prebiotics and their influence on gut health 420
17.3 Investigating the effectiveness of probiotics and prebiotics: the case of antimicrobial
function 427
17.4 Improving the effectiveness of probiotics and prebiotics in optimising gut health 461
17.5 Future trends 463
17.6 Sources of further information and advice 464
17.7 Acknowledgements 464
17.8 References 464
Part IV Cancer 483
18 Anti-angiogenic functional food, degenerative disease and cancer 485
J. N. Losso and R. R. Bansode, Louisiana State University, USA
18.1 Introduction: mechanisms of degenerative disease 485
18.2 Genetic/endogenous risk factors 486
18.3 Environmental/exogenous risk factors 493
18.4 Angiogenesis, body function and degenerative disease 495
18.5 Anti-angiogenic functional food compounds 501
18.6 Conclusion 511
18.7 Future trends 511
18.8 Sources of further information and advice 513
18.9 References 513
19 Synbiotics and colon cancer 524
M. F. Bennet, Y. E. Clune, F. Shanahan, G. O'Sullivan and J. K. Collins, University College Cork,
Ireland
19.1 Introduction: probiotics, prebiotics and synbiotics 524
19.2 Gut microflora 528
19.3 Colon cancer 533
19.4 Risk factors and prevention of colon cancer 541
19.5 Screening of colorectal cancers 544
19.6 Diagnosis and treatment of colorectal cancers 546
19.7 Pre- pro- and synbiotic influences on colon carcinogenesis 552
19.8 Predicting tumour formation: biomarkers 558
19.9 Future trends 561
19.10 References 563
20 Identifying antimutagenic constituents of food 581
S. KnasmuÈller, B. J. Majer and C. Buchmann, University of Vienna, Austria
20.1 Introduction 581
20.2 Methods for identifying antimutagenic constituents in foods 583
20.3 Limitations of methods for identifying antimutagenic compounds 600
20.4 Future trends 603
20.5 Sources of further information and advice 604
20.6 References 605
21 Glucosinolates and the prevention of cancer 615
F. Kassie, University of Giessen, Germany and S KnasmuÈller, University of Vienna, Austria
21.1 Introduction 615
21.2 The role of glucosinolates in the prevention of cancer 617
21.3 Mechanisms of action 620
21.4 Future trends 623
21.5 Sources of further information and advice 623
21.6 References 623
22 Dietary fiber and the prevention of cancer 628
J. Slavin, University of Minnesota, USA
22.1 Introduction: defining dietary fiber 628
22.2 The relationship between dietary fiber intake and cancers of the gastrointestinal tract 630
22.3 Epidemiological evidence on the protective role of dietary fiber 634
22.4 Dietary fiber and hormonally related cancers 637
22.5 Clinical studies of the protective role of dietary fiber 638
22.6 The relationship between dietary fiber intake and different cancers 639
22.7 Conclusions 640
22.8 References 641
23 Phytoestrogens and the prevention of cancer 645
Y. Ungar and E. Shimoni, Israel Institute of Technology
23.1 Introduction 645
23.2 Phytoestrogens in food: the effects of food processing and Storage 646
23.3 The role of phytoestrogens in the prevention of different cancers 649
23.4 Mechanisms of action of phytoestrogens 655
23.5 Future trends 658
23.6 References 659
24 Food phenolics and cancer chemoprevention 669
F. Shahidi, Memorial University of Newfoundland, Canada
24.1 Introduction 669
24.2 Functional properties of plant phenolics and polyphenolics . . 670
24.3 The role of phenolic compounds in the prevention of cancer 674
24.4 Future trends 676
24.5 Sources of further information and advice 676
24.6 References 677
25 Vitamins and the prevention of cancer 681
C. A. Northrop-Clewes and D. I. Thurnham, University of Ulster, UK
25.1 Introduction 681
25.2 The role of vitamins in the prevention of cancer 683
25.3 Future trends 700
25.4 Sources of further information and advice 701
25.5 References 701
26 Probiotics in inflammatory bowel disease 708
J. McCarthy, B. Sheil, L. O'Mahony, M. M. Anwar and F. Shanahan, National University of Ireland
26.1 Introduction 708
26.2 Managing inflammatory bowel disease: the role of probiotics 709
26.3 Analysing the effectiveness of probiotics in inflammatory bowel disease 713
26.4 Future trends 721
26.5 Source of further information 722
26.6 Acknowledgements 722
26.7 References 722
27 Assessing the effectiveness of probiotics, prebiotics and synbiotics in preventing disease 726
G. C. M. Rouzaud, The University of Reading, UK
27.1 Introduction: diet and gastrointestinal diseases 726
27.2 Definitions of probiotics, prebiotics and synbiotics 729
27.3 Safety issues in the use of probiotics and prebiotics 733
27.4 Methods for determining mode of action and effectiveness 735
27.5 Evidence for the effects of pro-, pre- and synbiotics on acute and chronic diseases 740
27.6 Sources of further information and advice 744
27.7 Conclusion 745
27.8 References 746
Index 753 apter 3
Assessing 54
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