Saturday, June 13, 2015

Functional foods, ageing and degenerative Disease






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

Berminat?
Email: zanetapm@gmail.com







Functional foods, ageing and degenerative Disease Rating: 4.5 Diposkan Oleh: Unknown

0 comments:

Post a Comment