Info
- Utilizzare la checkbox di selezione a fianco di ciascun documento per attivare le funzionalità di stampa, invio email, download nei formati disponibili del (i) record.
Alcohol, Nutrition, and Health Consequences [[electronic resource] /] / edited by Ronald Ross Watson, Victor R. Preedy, Sherma Zibadi
| Alcohol, Nutrition, and Health Consequences [[electronic resource] /] / edited by Ronald Ross Watson, Victor R. Preedy, Sherma Zibadi |
| Edizione | [1st ed. 2013.] |
| Pubbl/distr/stampa | Totowa, NJ : , : Humana Press : , : Imprint : Humana, , 2013 |
| Descrizione fisica | 1 online resource (571 p.) |
| Disciplina | 613.2 |
| Collana | Nutrition and Health |
| Soggetto topico |
Clinical nutrition
Nutrition Primary care (Medicine) Clinical Nutrition Nutrition Primary Care Medicine |
| ISBN |
1-283-62481-8
9786613937261 1-62703-047-6 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Alcoholic and Nutrition: an Overview -- Genetics of alcohol metabolism -- Laboratory models available to study alcohol and nutrition -- Ethanol-induced lipid peroxidation and apoptosis in embryopathy -- Alcohol Use During Lactation: Effects on the Mother Infant Dyad -- Moderate alcohol administration: oxidative stress and nutritional status -- Alcohol use and abuse: Effects on Body Weight and body composition -- Alcohol Nutrition and health inequalities -- The effect of diet on protein modification by ethanol metabolites -- Vitamin B12 deficiency in alcoholics -- Alcohol American Indians/Alaskan Natives and Alcohol: Biology, Nutrition and Positive Programs -- Metabolism of Ethanol to Acetaldehyde in the Rat Mammary Tissue. Inhibitory Effects of Plant Polyphenols and Folic Acid -- Dietary zinc supplementation and prenatal ethanol exposure -- Tocotrienol and cognitive dysfunction induced by alcohol -- Soy Products Affecting Alcohol Absorption and Metabolism -- Oats supplementation and alcohol-induced oxidative tissue damage -- Fish oil n-3 fatty acids to prevent hippocampus and cognitive dysfunction in experimental alcoholism -- Alcohol in HIV and possible interactions with antiretroviral medications -- Popular energy drinks and alcohol -- The psychological synergistic effects of alcohol and caffeine -- Alcohol and Smoking: A correlation of use in youth? -- Are there Physiological Correlations between alcohol and tobacco use in adults? -- Alcohol, HIV/AIDS and Liver Disease -- Nutritional status, socioeconomic factors, alcohol and cataracts -- Alcohol Intake and High Blood Pressure -- Alcohol and dyslipidemia -- Dietary antioxidants in chronic alcoholic pancreatitis -- Alcohol consumption, lifestyle factors and risk of type 2 diabetes -- Alcohol, overweight, and obesity -- Nutrition alcohol and anorectic and bulimic adolescents -- Viral infections and cancer during alcohol use -- Ethanol and hepatocarcinogenesis -- Alcohol, diet and their interaction in colorectal and urinary tract tumors -- Alcohol, acetaldehyde and digestive tract cancer -- Alcohol Intake and Esophageal Cancer: Epidemiologic Evidence -- A Nutritional approach to prevent alcoholic liver disease -- Nutraceutical potential of indigenous plant foods and herbs for treatment of alcohol related Liver damage -- Alcohol and nutrition as risk factors for chronic liver disease -- Alcohol-related liver disease: Roles of insulin resistance, lipotoxic ceramide accumulation and endoplasmic reticulum stress -- Nutrition and alcoholic and non-alcoholic fatty liver disease: The significance of cholesterol -- Dietary fatty acids and alcoholic liver disease -- Nutrition in alcoholic steatohepatitis -- Alcoholic and non-alcoholic fatty liver disease and vitamin A. |
| Record Nr. | UNINA-9910438130003321 |
| Totowa, NJ : , : Humana Press : , : Imprint : Humana, , 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Beer in health and disease prevention [[electronic resource] /] / edited by Victor R. Preedy
| Beer in health and disease prevention [[electronic resource] /] / edited by Victor R. Preedy |
| Pubbl/distr/stampa | Burlington, MA, : Academic, 2009 |
| Descrizione fisica | 1 online resource (1128 p.) |
| Disciplina | 613 |
| Altri autori (Persone) | PreedyVictor R |
| Soggetto topico |
Alcoholic beverages - Health aspects
Beer - Health aspects |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-282-71132-6
9786612711329 0-08-092049-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Beer in Health and Disease Prevention; Copyright Page; Contents; List of Contributors; Preface; Foreword; Part I: General Aspects of Beer and Constituents; (i) Beer Making, Hops and Yeast; Chapter 1 Overview of Manufacturing Beer: Ingredients, Processes, and Quality Criteria; Abstract; List of Abbreviations; Introduction; Raw Materials; Making Beer; Quality Criteria of Beer; Non-alcoholic beer and other brewing technologies; Summary Points; References; Chapter 2 Non-lager Beer; Abstract; Introduction; Top Fermented Beer Production; Beer Types; References; Chapter 3 Lager Beer
AbstractList of Abbreviations; Introduction; Beer Production; Beer Types; Pilsner; European Amber Lager; Dark Lager; Bock; References; Chapter 4 Traditional and Modern Japanese Beers: Methods of Production and Composition; Abstract; Introduction; Japanese Beer Production and Consumption Volumes; History of Japanese Beer; Traditional Japanese Beer Production Methods; Modern Beer Production Methods; Changes in Beer Composition; Summary Points; References; Chapter 5 Sorghum Beer: Production, Nutritional Value and Impact upon Human Health; Abstract; List of Abbreviations; Introduction Sorghum Beer in the Present Chad SocietyNutritional Value and Impact upon Human Health; Conclusion; Acknowledgment; References; Chapter 6 Production of Alcohol-Free Beer; Abstract; List of Abbreviations; Introduction; Production Technologies; Chemical Composition and Sensorial Properties of Alcohol-Free and Low-Alcohol Beers; Technological Evaluation; Summary Points; Acknowledgments; References; Chapter 7 Yeast Diversity in the Brewing Industry; Abstract; List of Abbreviations; Introduction; Yeast Biodiversity; Species Involved in Brewing; Methods to Increase the Diversity; Future Trends Summary PointsAcknowledgments; References; Chapter 8 The Brewer's Yeast Genome: From Its Origins to Our Current Knowledge; Abstract; List of Abbreviations; Introduction; Objective of This Chapter; Brewing Yeasts Taxonomy and Nomenclature; Characteristics of Ale and Lager Yeasts; Conclusions; Summary Points; Acknowledgments; References; Chapter 9 Flocculation in Saccharomyces Cerevisiae; Abstract; List of Abbreviations; Introduction; Types of Yeast Aggregation; Yeast Flocculation and Beer Production; Measurement of Yeast Flocculation; Physiology of Yeast Flocculation Genetic Control of Yeast FlocculationMechanism of Yeast Flocculation; The Flocculation Cycle; To Be or Not to Be Flocculent: The Art of Survival?; Summary Points; References; Chapter 10 Use of Amylolytic Enzymes in Brewing; Abstract; List of Abbreviations; Introduction; Amylases in Traditional Brewing; The Role of Amylases in Modern Brewing; Summary Points; References; (ii) Beer Drinking; Chapter 11 Trends of Beer Drinking in Europe; Abstract; List of Abbreviations; Introduction; Nordic Countries; Central European Countries; Southern European Countries Former USSR and Eastern European Countries |
| Record Nr. | UNINA-9910453204203321 |
| Burlington, MA, : Academic, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Beer in health and disease prevention [[electronic resource] /] / edited by Victor R. Preedy
| Beer in health and disease prevention [[electronic resource] /] / edited by Victor R. Preedy |
| Pubbl/distr/stampa | Burlington, MA, : Academic, 2009 |
| Descrizione fisica | 1 online resource (1128 p.) |
| Disciplina | 613 |
| Altri autori (Persone) | PreedyVictor R |
| Soggetto topico |
Alcoholic beverages - Health aspects
Beer - Health aspects |
| ISBN |
1-282-71132-6
9786612711329 0-08-092049-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Beer in Health and Disease Prevention; Copyright Page; Contents; List of Contributors; Preface; Foreword; Part I: General Aspects of Beer and Constituents; (i) Beer Making, Hops and Yeast; Chapter 1 Overview of Manufacturing Beer: Ingredients, Processes, and Quality Criteria; Abstract; List of Abbreviations; Introduction; Raw Materials; Making Beer; Quality Criteria of Beer; Non-alcoholic beer and other brewing technologies; Summary Points; References; Chapter 2 Non-lager Beer; Abstract; Introduction; Top Fermented Beer Production; Beer Types; References; Chapter 3 Lager Beer
AbstractList of Abbreviations; Introduction; Beer Production; Beer Types; Pilsner; European Amber Lager; Dark Lager; Bock; References; Chapter 4 Traditional and Modern Japanese Beers: Methods of Production and Composition; Abstract; Introduction; Japanese Beer Production and Consumption Volumes; History of Japanese Beer; Traditional Japanese Beer Production Methods; Modern Beer Production Methods; Changes in Beer Composition; Summary Points; References; Chapter 5 Sorghum Beer: Production, Nutritional Value and Impact upon Human Health; Abstract; List of Abbreviations; Introduction Sorghum Beer in the Present Chad SocietyNutritional Value and Impact upon Human Health; Conclusion; Acknowledgment; References; Chapter 6 Production of Alcohol-Free Beer; Abstract; List of Abbreviations; Introduction; Production Technologies; Chemical Composition and Sensorial Properties of Alcohol-Free and Low-Alcohol Beers; Technological Evaluation; Summary Points; Acknowledgments; References; Chapter 7 Yeast Diversity in the Brewing Industry; Abstract; List of Abbreviations; Introduction; Yeast Biodiversity; Species Involved in Brewing; Methods to Increase the Diversity; Future Trends Summary PointsAcknowledgments; References; Chapter 8 The Brewer's Yeast Genome: From Its Origins to Our Current Knowledge; Abstract; List of Abbreviations; Introduction; Objective of This Chapter; Brewing Yeasts Taxonomy and Nomenclature; Characteristics of Ale and Lager Yeasts; Conclusions; Summary Points; Acknowledgments; References; Chapter 9 Flocculation in Saccharomyces Cerevisiae; Abstract; List of Abbreviations; Introduction; Types of Yeast Aggregation; Yeast Flocculation and Beer Production; Measurement of Yeast Flocculation; Physiology of Yeast Flocculation Genetic Control of Yeast FlocculationMechanism of Yeast Flocculation; The Flocculation Cycle; To Be or Not to Be Flocculent: The Art of Survival?; Summary Points; References; Chapter 10 Use of Amylolytic Enzymes in Brewing; Abstract; List of Abbreviations; Introduction; Amylases in Traditional Brewing; The Role of Amylases in Modern Brewing; Summary Points; References; (ii) Beer Drinking; Chapter 11 Trends of Beer Drinking in Europe; Abstract; List of Abbreviations; Introduction; Nordic Countries; Central European Countries; Southern European Countries Former USSR and Eastern European Countries |
| Record Nr. | UNINA-9910782322803321 |
| Burlington, MA, : Academic, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Beer in health and disease prevention / / edited by Victor R. Preedy
| Beer in health and disease prevention / / edited by Victor R. Preedy |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Burlington, MA, : Academic, 2009 |
| Descrizione fisica | 1 online resource (1128 p.) |
| Disciplina |
613
641.23 |
| Altri autori (Persone) | PreedyVictor R |
| Soggetto topico |
Alcoholic beverages - Health aspects
Beer - Health aspects |
| ISBN |
1-282-71132-6
9786612711329 0-08-092049-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Beer in Health and Disease Prevention; Copyright Page; Contents; List of Contributors; Preface; Foreword; Part I: General Aspects of Beer and Constituents; (i) Beer Making, Hops and Yeast; Chapter 1 Overview of Manufacturing Beer: Ingredients, Processes, and Quality Criteria; Abstract; List of Abbreviations; Introduction; Raw Materials; Making Beer; Quality Criteria of Beer; Non-alcoholic beer and other brewing technologies; Summary Points; References; Chapter 2 Non-lager Beer; Abstract; Introduction; Top Fermented Beer Production; Beer Types; References; Chapter 3 Lager Beer
AbstractList of Abbreviations; Introduction; Beer Production; Beer Types; Pilsner; European Amber Lager; Dark Lager; Bock; References; Chapter 4 Traditional and Modern Japanese Beers: Methods of Production and Composition; Abstract; Introduction; Japanese Beer Production and Consumption Volumes; History of Japanese Beer; Traditional Japanese Beer Production Methods; Modern Beer Production Methods; Changes in Beer Composition; Summary Points; References; Chapter 5 Sorghum Beer: Production, Nutritional Value and Impact upon Human Health; Abstract; List of Abbreviations; Introduction Sorghum Beer in the Present Chad SocietyNutritional Value and Impact upon Human Health; Conclusion; Acknowledgment; References; Chapter 6 Production of Alcohol-Free Beer; Abstract; List of Abbreviations; Introduction; Production Technologies; Chemical Composition and Sensorial Properties of Alcohol-Free and Low-Alcohol Beers; Technological Evaluation; Summary Points; Acknowledgments; References; Chapter 7 Yeast Diversity in the Brewing Industry; Abstract; List of Abbreviations; Introduction; Yeast Biodiversity; Species Involved in Brewing; Methods to Increase the Diversity; Future Trends Summary PointsAcknowledgments; References; Chapter 8 The Brewer's Yeast Genome: From Its Origins to Our Current Knowledge; Abstract; List of Abbreviations; Introduction; Objective of This Chapter; Brewing Yeasts Taxonomy and Nomenclature; Characteristics of Ale and Lager Yeasts; Conclusions; Summary Points; Acknowledgments; References; Chapter 9 Flocculation in Saccharomyces Cerevisiae; Abstract; List of Abbreviations; Introduction; Types of Yeast Aggregation; Yeast Flocculation and Beer Production; Measurement of Yeast Flocculation; Physiology of Yeast Flocculation Genetic Control of Yeast FlocculationMechanism of Yeast Flocculation; The Flocculation Cycle; To Be or Not to Be Flocculent: The Art of Survival?; Summary Points; References; Chapter 10 Use of Amylolytic Enzymes in Brewing; Abstract; List of Abbreviations; Introduction; Amylases in Traditional Brewing; The Role of Amylases in Modern Brewing; Summary Points; References; (ii) Beer Drinking; Chapter 11 Trends of Beer Drinking in Europe; Abstract; List of Abbreviations; Introduction; Nordic Countries; Central European Countries; Southern European Countries Former USSR and Eastern European Countries |
| Record Nr. | UNINA-9910817660803321 |
| Burlington, MA, : Academic, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Bioactive food as dietary interventions for arthritis and related inflammatory diseases [[electronic resource] /] / edited by Ronald Ross Watson and Victor R. Preedy
| Bioactive food as dietary interventions for arthritis and related inflammatory diseases [[electronic resource] /] / edited by Ronald Ross Watson and Victor R. Preedy |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Boston, : Elsevier, 2013 |
| Descrizione fisica | xxv, 654 p. : ill. (some col.) |
| Disciplina | 616/.0473 |
| Altri autori (Persone) |
WatsonRonald R (Ronald Ross)
PreedyVictor R |
| Collana | Bioactive foods in chronic disease states |
| Soggetto topico |
Arthritis - Nutritional aspects
Inflammation Bioactive compounds |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910795189703321 |
| Boston, : Elsevier, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Bioactive food as dietary interventions for arthritis and related inflammatory diseases / / edited by Ronald Ross Watson and Victor R. Preedy
| Bioactive food as dietary interventions for arthritis and related inflammatory diseases / / edited by Ronald Ross Watson and Victor R. Preedy |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Boston, : Elsevier, 2013 |
| Descrizione fisica | xxv, 654 p. : ill. (some col.) |
| Disciplina |
616/.0473
616.0473 |
| Altri autori (Persone) |
WatsonRonald R (Ronald Ross)
PreedyVictor R |
| Collana | Bioactive foods in chronic disease states |
| Soggetto topico |
Arthritis - Nutritional aspects
Inflammation Bioactive compounds |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover -- Acknowledgments for Bioactive Foods in Chronic Disease States -- Bioactive Food as Interventions for Arthritis and Related Inflammatory Diseases -- Copyright -- Contents -- Preface: Arthritis and Inflammation -- Contributors -- Chapter 1: Antioxidant Flavonoids for Arthritis Treatment: Human and Animal Models -- Abbreviations -- 1.Introduction to Phytoflavonoids -- 2.What Is Arthritis? -- 3.Osteoarthritis -- 4.Rheumatoid Arthritis -- 5.Flavonoids -- 6.Animal Models of Acute and Chronic Inflammation -- 7.Flavonoids and Its Effect on Animal Model Arthritis -- 8.Radiographic Analysis of Adjuvant-Induced Arthritis -- 9.Flavonoids Devoid of Toxic Effects -- 10.Clinical Trial of Flavonoids on Arthritis -- 11.The Mechanism of Actions of Flavonoids -- Acknowledgment -- References -- Chapter 2: Inflammation in Arthritis -- Abbreviations -- 1.Introduction -- 2.Mechanism of Inflammation in Arthritis -- 3.Dairy Products and Inflammation -- 4.Effects of Food and Spices in Inflammation -- 5.The Role of PUFA in Arthritis -- 6.Antioxidants and Inflammation in Arthritis -- 7.Summary -- References -- Chapter 3: Effects of Beef on Inflammation Affecting Arthritis -- Abbreviations -- 1. Introduction -- 1.1. Arthritis -- 1.1.1. Overview -- 1.1.2. Prevalence -- 1.1.3. Disability -- 1.1.4. Treatment -- 1.2. Beef -- 1.2.1. Overview -- 1.2.2. Nutrients -- 1.2.2.1.1. Polyunsaturated Fatty Acids -- 1.2.2.1.2. Monounsaturated Fatty Acids -- 1.2.2.1.3. Saturated Fatty Acids -- 1.2.2.1.4. Cholesterol -- 2. Arthritis and Diet -- 2.1. Osteoarthritis -- 2.1.1. Overview -- 2.1.2. Prevention -- 2.1.3. Treatment -- 2.1.4. Discussion -- 2.2. Rheumatoid Arthritis -- 2.2.1. Overview -- 2.2.2. Nutrition status -- 2.2.3. Prevention -- 2.2.4. Foods associated with symptom aggravation -- 2.2.5. Treatment -- 2.2.5.2.1. PUFAs -- 2.2.5.2.2. MUFAs -- 2.2.5.2.3. Protein.
2.2.6. Discussion -- 2.3. Gout -- 2.3.1. Overview -- 2.3.2. Prevention -- 2.3.3. Treatment -- 2.3.4. Discussion -- 3. Contraindications of Beef -- 3.1. Cancer -- 3.2. Heart Disease -- 4. Dietary Recommendations of Beef -- 5. Conclusions -- Definitions -- References -- Further Reading -- Chapter 4: Contribution of Bioactive Foods and Their Emerging Role in Immunomodulation, Inflammation, and Arthritis -- Abbreviations -- 1. Bioactive Food Components -- 2. Immunomodulation -- 2.1. Flavan-3-ols -- 2.2. Isoflavones -- 2.3. Flavones, Flavonols, and Relevant Nonflavonoid Polyphenols -- 2.4. Chalcones -- 3. Arthritis -- 3.1. Flavan-3-ols -- 3.2. Flavones, Flavanones, Isoflavones, and Flavonols -- 3.3. Anthocyanins -- 4. Inflammation -- 4.1. Flavan-3-ols -- 4.2. Isoflavones -- 4.3. Flavones, Flavanones, and Flavonols -- 4.4. Anthocyanins -- References -- Chapter 5: Curcumin and Joint Health: From Traditional Knowledge to Clinical Validation -- Abbreviations -- 1. Introduction -- 2. Clinical Relevance of Osteoarthritis -- 3. Prevalence and Causes of OA -- 4. Current OA Treatments -- 5. Preclinical and Clinical Evidence of Activity for Curcumin in the Treatment of OA -- 6. The Bioavailability Issue -- 7. The Development of a Novel Curcumin-Phospholipid Complex (Meriva) -- 8. Clinical Efficacy of Curcumin and of Meriva in the Management of Osteoarthrosis -- 9. Conclusions -- References -- Chapter 6: Dried Plum and Bone Health -- Abbreviations -- 1. Introduction -- 2. Plant-Based Foods and Bone Health -- 3. Bone Remodeling -- 4. Role of Inflammation in Bone Loss -- 5. Oxidative Stress and Bone -- 6. Dried Plums -- 7. Dried Plums Prevent Bone Loss -- 8. Dried Plum Restores Bone -- 9. Clinical Studies, Dried Plum and Bone -- 10. Dried Plum, Bone and Inflammation -- 11. Conclusions -- Glossary -- References -- Further Reading -- Relevant Websites. Chapter 7: The Alkaline Way: Integrative Management of Rheumatoid Arthritis and Other Autoimmune Conditions -- 1. An Integrative Approach -- 1.1. Evaluating Markers of Inflammation, Detoxification, and Immune Function -- 1.2. Testing for Delayed Antigen Reactions to Food and Chemicals -- 1.2.1. Antibody assays -- 1.2.2. Immune complexes -- 1.2.3. Lymphocyte response assays -- 1.2.4. Comparative methodology -- 1.2.5. Accuracy of functional immunology tests -- 2. Restoring Alkaline Balance -- 2.1. The Alkaline Diet -- 2.1.1. The importance of reducing acidity in the body -- 2.1.2. Reducing inflammation -- 2.1.3. Increasing nutrient levels -- 2.1.4. Improving health, functionality, and symptoms -- 2.1.5. Enhancing immune defenses -- 2.2. Alkaline Nutrients -- 2.3. Self-Testing for Alkaline Status -- 3. Self-Care -- 3.1. Physical Fitness and Immune Competence -- 3.2. Mindfulness Practice and Immunity -- 4. Discussion -- 5. Conclusions -- References -- Relevant Websites -- Chapter 8: Marine Omega-3 Polyunsaturated Fatty Acids and Rheumatoid Arthritis -- Abbreviations -- 1. Introduction -- 2. Rheumatoid Arthritis -- 3. Arachidonic Acid, Eicosanoids and the Links with Inflammation and RA -- 4. Fatty Acid Modification of Immune Cell Fatty Acid Composition and of Eicosanoid Profiles -- 5. Resolvins: Novel Anti-Inflammatory and Inflammation-Resolving Mediators Produced from EPA and DHA -- 6. Influence of Marine n-3 Fatty Acids on Inflammatory Cytokines -- 6.1. Transcription Factors Involved in Regulating Inflammatory Gene Expression -- 6.2. Fatty Acid Modulation of Transcription Factor Activation and Inflammatory Cytokine Production -- 7. Influence of Marine n-3 Fatty Acids on T Cells -- 8. Influence of Marine n-3 Fatty Acids on Antigen Presentation -- 9. Marine n-3 PUFAs and Animal Models of RA -- 10. Trials of Marine n-3 PUFAs in RA. 10.1. Summary of Trials -- 10.2. Meta-Analyses -- 11. Overall Conclusions -- References -- Chapter 9: Diet Modulated Inflammation in Chronic Disease: An Overview -- 1. Introduction -- 2. Measuring Metaflammation -- 3. Nutrition and Metaflammation -- 3.1. Total Energy Intake -- 3.2. Dietary Patterns -- 3.3. Macronutrients -- 3.3.1. Dietary fats -- 3.3.2. Carbohydrates -- 3.4. Micronutrients -- 3.5. Beverages -- 4. Summary -- References -- Chapter 10: Food Supplements and Immune Function in Humans -- Abbreviations -- 1. Introduction: Nutrition and Immunity -- 1.1. The Immune System -- 1.2. Immune-Related Diseases -- 1.3. Relationships Between Nutrition and Immunity -- 2. Food Supplementation and Disease -- 2.1. Respiratory Diseases: Bronchitis, Asthma, Rhinitis -- 2.2. Food Allergies -- 2.3. Celiac Disease -- 2.4. Inflammatory Bowel Disease/Crohn's Disease -- 2.5. Atopic Dermatitis and Eczema -- 2.6. Psoriasis -- 2.7. Systemic Lupus Erythematosus -- 2.8. Rheumatoid Arthritis -- 2.9. Multiple Sclerosis -- 2.10. Cognitive Degeneration and Alzheimer's Disease -- 3. Conclusion -- Glossary -- References -- Further reading -- Chapter 11: Natural Antioxidants and Resistance to Infection -- Abbreviations -- 1. Introduction -- 2. Oxidative Stress and Antioxidant Protection -- 3. Vitamins and Host Resistance to Infection -- 3.1. Vitamin A and β-Carotene -- 3.2. Vitamin C -- 3.3. Vitamin E -- 4. Trace Elements and Host Resistance to Infection -- 4.1. Selenium -- 4.2. Iron -- 4.3. Zinc -- 4.4. Copper -- 5. Summary Points -- References -- Chapter 12: The Effects of Flavonoids on the Immune System -- Abbreviations -- 1. Introduction -- 2. Acquired Immunity: The Tailored Response Against Antigen -- 3. Flavonoids in the Immune System -- 3.1. In Vitro Studies of Flavonoids in the Immune System. 3.2. The Effect of Flavonoid Intake on the Functionality of the Immune System -- 3.2.1. Preclinical studies with single flavonoids administered orally -- 3.2.2. Preclinical studies using food extracts rich in flavonoids -- 3.2.3. Clinical studies using food or extracts rich in flavonoids -- 4. Concluding Remarks -- Glossary -- References -- Further Reading -- Chapter 13: Wheat Allergy -- Abbreviations -- 1. Allergy to Wheat and Related Diseases -- 2. Changes in Allergenic Properties of Wheat Induced by Heat and Industrial Processing -- 3. Allergen Cross-Reactivity Among Cereals, Pollen, and Other Vegetal Foods -- 4. Why Patients with Baker's Asthma Due to Wheat Tolerate Wheat Flour Ingestion? -- 5. Relationship Between Diet and Allergic Asthma -- 6. The Role of Wheat in Diabetic's Diet -- 7. Cereal Tolerance Mechanism and Treatment Possibilities -- References -- Chapter 14: Tomato Food Allergy -- Abbreviations -- 1. Food Allergy: Mechanisms, Symptoms, and Prevalence -- 2. Tomato Allergy: Prevalence and Symptoms -- 3. Tomato Allergens -- 3.1. Lyc e 1 -- 3.2. Lyc e 2 -- 3.3. Lyc e 3 -- 3.4. Lyc e 4 -- 4. Cross-reactions Among Tomato and Other Allergens -- 4.1. Pollen-Tomato Cross-reactivity -- 4.2. Latex-Pollen-Tomato Cross-reactivity -- 5. Conclusions -- Glossary -- References -- Further Reading -- Relevant Websites -- Chapter 15: Indian Medicinal Plants as Immunomodulators: Scientific Validation of the Ethnomedicinal Beliefs -- Abbreviations -- 1. Introduction -- 2. Plants as Immunomodulators -- 2.1. Ocimum sanctum Linn. or Ocimum tenuiflorum L. (Family Lamiaceae) -- 2.2. Phyllanthus emblica L. or Emblica officinalis Gaertn. (Family Phyllanthaceae) -- 2.3. Withania somnifera (L.) Dunal (Family Solanaceae) -- 2.4. Tinospora cordifolia (Thunb.) Miers (Family Menispermaceae) -- 2.5. Semecarpus anacardium Linn. (Family: Anacardiaceae). 2.6. Azadirachta indica A. Juss (Family Meliaceae). |
| Record Nr. | UNINA-9910808812803321 |
| Boston, : Elsevier, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Bioactive food as dietary interventions for cardiovascular disease [[electronic resource] /] / edited by Ronald Ross Watson and Victor R. Preedy
| Bioactive food as dietary interventions for cardiovascular disease [[electronic resource] /] / edited by Ronald Ross Watson and Victor R. Preedy |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Boston, : Elsevier, 2013 |
| Descrizione fisica | 1 online resource (722 p.) |
| Disciplina | 613.2 |
| Altri autori (Persone) |
WatsonRonald R (Ronald Ross)
PreedyVictor R |
| Collana | Bioactive foods in chronic disease states |
| Soggetto topico |
Cardiovascular system - Diseases - Nutritional aspects
Bioactive compounds |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-283-71650-X
0-12-396540-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Matter; Bioactive Food as Dietary Interventions for CardiovascularDisease; Copyright; Contents; Preface: Bioactive Food for Cardiovascular Disease; Contributors; Chapter 1: Omega-3 Fatty Acids in Prevention of Cardiovascular Disease in Humans: Intervention Trials, Healthy Heart Conce...; 1. Introduction; 2. Role of Omega-3 Fatty Acids in CVD; 2.1. Role of Omega Fatty Acids in Dietary Fat and Vascular Health; 2.2. Role of Omega-3 Fatty Acids in CVD Prevention; 2.3. Therapeutic Lifestyle Changes Diet: A Multifaceted Lifestyle Approach to Reduce Risk of CHD
2.4. Omega-Fatty-Acid-Rich Functional Foods and CVD Risk2.5. Cardioprotective Effects of Omega-3 Fatty Acids; 2.6. Who Needs Initial Treatment with Omega-3 Fatty Acid Supplementation?; 2.7. Safety and Efficacy of Omega Fatty Acid Therapy in Infants, Children, and Adolescents; 3. Modern View of Omega Fatty Acid Therapy in CVD; 3.1. National Guidelines; 3.2. Mechanisms; 3.3. Clinical Trials to Modify Residual Cardiovascular Risk by LDL Cholesterol Lowering; 3.3.1. Saturated fatty acids; 3.3.2. Trans fatty acids; 3.3.3. Dietary cholesterol; 3.3.4. Monounsaturated fatty acids; 3.3.5. Wild foods 3.3.6. Supplementation of omega-3 fatty acids in combinatorial therapy4. Healthy Heart Concept: Less-Known Facts on Omega Fatty Acids; 4.1. Ancient Tribals: Indian Kurichiyas; 4.2. Australian Tribals; 4.3. Greenlandic Eskimos; 4.4. Dietary Fat Intake and Fatty Acid Ratio; 4.4.1. Columbus concept; 4.4.2. Oxidative stress and fatty acid ratio; 5. Guidelines on Omega Fatty Acid in CVD to Physicians, Nurses: Healthy Heart Concept; 5.1. Omega Fatty Acids in CHD: Treating Beyond LDL-C; 6. Implications and Futuristic Prospective; 7. Conclusions; Acknowledgments; References Chapter 2: Herbal Supplements or Herbs in Heart Disease: History, Herbal Foods, Coronary Heart Disease1. Introduction; 1.1. Symptoms of Coronary Heart Disease; 1.2. Biochemical Basis of CHD; 1.2.1. Acute ischemic heart disease; 1.2.2. Congestive heart failure; 1.3. Diagnosis of CHD; 1.3.1. Acute coronary syndrome; 1.3.2. Congestive heart failure; 1.4. Scientific Basis of Herbal Therapy of Heart Disease; 1.4.1. Herbal supplements that open blood vessels; 1.4.2. Supplements that strengthen the heart muscle; 1.4.3. Heart disease and dietary supplements: antioxidants 1.4.4. Chinese herbs in reduction of HDL catabolism2. Relation to TG Metabolism; 3. Herbal Foods: Approved Herbs in Cardiovascular Disease; 3.1. Garlic: The Most-Studied Herbal Food for the Cardiovascular System; 3.2. Hawthorn, Gentle Heart Herb; 3.3. Lemon and Soy, Isoflavanoids; 3.4. Scutellaria, Panacea; 3.5. Radix Salviae Miltiorrhizae, Danshen Herbal Extract; 4. Repertory of Herbs and Their Properties; 5. Herbs in Human Use; 6. Cardioprotective Herb Active Components in Human Use Approved by CDC and Regulated by FDA; 6.1. Biochemical Basis of Herbiceuticals in Cardiac Prevention 7. Conclusion |
| Record Nr. | UNINA-9910462209603321 |
| Boston, : Elsevier, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Bioactive food as dietary interventions for cardiovascular disease [[electronic resource] /] / edited by Ronald Ross Watson and Victor R. Preedy
| Bioactive food as dietary interventions for cardiovascular disease [[electronic resource] /] / edited by Ronald Ross Watson and Victor R. Preedy |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Boston, : Elsevier, 2013 |
| Descrizione fisica | 1 online resource (722 p.) |
| Disciplina | 613.2 |
| Altri autori (Persone) |
WatsonRonald R (Ronald Ross)
PreedyVictor R |
| Collana | Bioactive foods in chronic disease states |
| Soggetto topico |
Cardiovascular system - Diseases - Nutritional aspects
Bioactive compounds |
| ISBN |
1-283-71650-X
0-12-396540-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Matter; Bioactive Food as Dietary Interventions for CardiovascularDisease; Copyright; Contents; Preface: Bioactive Food for Cardiovascular Disease; Contributors; Chapter 1: Omega-3 Fatty Acids in Prevention of Cardiovascular Disease in Humans: Intervention Trials, Healthy Heart Conce...; 1. Introduction; 2. Role of Omega-3 Fatty Acids in CVD; 2.1. Role of Omega Fatty Acids in Dietary Fat and Vascular Health; 2.2. Role of Omega-3 Fatty Acids in CVD Prevention; 2.3. Therapeutic Lifestyle Changes Diet: A Multifaceted Lifestyle Approach to Reduce Risk of CHD
2.4. Omega-Fatty-Acid-Rich Functional Foods and CVD Risk2.5. Cardioprotective Effects of Omega-3 Fatty Acids; 2.6. Who Needs Initial Treatment with Omega-3 Fatty Acid Supplementation?; 2.7. Safety and Efficacy of Omega Fatty Acid Therapy in Infants, Children, and Adolescents; 3. Modern View of Omega Fatty Acid Therapy in CVD; 3.1. National Guidelines; 3.2. Mechanisms; 3.3. Clinical Trials to Modify Residual Cardiovascular Risk by LDL Cholesterol Lowering; 3.3.1. Saturated fatty acids; 3.3.2. Trans fatty acids; 3.3.3. Dietary cholesterol; 3.3.4. Monounsaturated fatty acids; 3.3.5. Wild foods 3.3.6. Supplementation of omega-3 fatty acids in combinatorial therapy4. Healthy Heart Concept: Less-Known Facts on Omega Fatty Acids; 4.1. Ancient Tribals: Indian Kurichiyas; 4.2. Australian Tribals; 4.3. Greenlandic Eskimos; 4.4. Dietary Fat Intake and Fatty Acid Ratio; 4.4.1. Columbus concept; 4.4.2. Oxidative stress and fatty acid ratio; 5. Guidelines on Omega Fatty Acid in CVD to Physicians, Nurses: Healthy Heart Concept; 5.1. Omega Fatty Acids in CHD: Treating Beyond LDL-C; 6. Implications and Futuristic Prospective; 7. Conclusions; Acknowledgments; References Chapter 2: Herbal Supplements or Herbs in Heart Disease: History, Herbal Foods, Coronary Heart Disease1. Introduction; 1.1. Symptoms of Coronary Heart Disease; 1.2. Biochemical Basis of CHD; 1.2.1. Acute ischemic heart disease; 1.2.2. Congestive heart failure; 1.3. Diagnosis of CHD; 1.3.1. Acute coronary syndrome; 1.3.2. Congestive heart failure; 1.4. Scientific Basis of Herbal Therapy of Heart Disease; 1.4.1. Herbal supplements that open blood vessels; 1.4.2. Supplements that strengthen the heart muscle; 1.4.3. Heart disease and dietary supplements: antioxidants 1.4.4. Chinese herbs in reduction of HDL catabolism2. Relation to TG Metabolism; 3. Herbal Foods: Approved Herbs in Cardiovascular Disease; 3.1. Garlic: The Most-Studied Herbal Food for the Cardiovascular System; 3.2. Hawthorn, Gentle Heart Herb; 3.3. Lemon and Soy, Isoflavanoids; 3.4. Scutellaria, Panacea; 3.5. Radix Salviae Miltiorrhizae, Danshen Herbal Extract; 4. Repertory of Herbs and Their Properties; 5. Herbs in Human Use; 6. Cardioprotective Herb Active Components in Human Use Approved by CDC and Regulated by FDA; 6.1. Biochemical Basis of Herbiceuticals in Cardiac Prevention 7. Conclusion |
| Record Nr. | UNINA-9910785961103321 |
| Boston, : Elsevier, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Bioactive food as dietary interventions for cardiovascular disease / / edited by Ronald Ross Watson and Victor R. Preedy
| Bioactive food as dietary interventions for cardiovascular disease / / edited by Ronald Ross Watson and Victor R. Preedy |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Boston, : Elsevier, 2013 |
| Descrizione fisica | 1 online resource (722 p.) |
| Disciplina |
613.2
616.10654 |
| Altri autori (Persone) |
WatsonRonald R (Ronald Ross)
PreedyVictor R |
| Collana | Bioactive foods in chronic disease states |
| Soggetto topico |
Cardiovascular system - Diseases - Nutritional aspects
Bioactive compounds |
| ISBN |
1-283-71650-X
0-12-396540-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Matter; Bioactive Food as Dietary Interventions for CardiovascularDisease; Copyright; Contents; Preface: Bioactive Food for Cardiovascular Disease; Contributors; Chapter 1: Omega-3 Fatty Acids in Prevention of Cardiovascular Disease in Humans: Intervention Trials, Healthy Heart Conce...; 1. Introduction; 2. Role of Omega-3 Fatty Acids in CVD; 2.1. Role of Omega Fatty Acids in Dietary Fat and Vascular Health; 2.2. Role of Omega-3 Fatty Acids in CVD Prevention; 2.3. Therapeutic Lifestyle Changes Diet: A Multifaceted Lifestyle Approach to Reduce Risk of CHD
2.4. Omega-Fatty-Acid-Rich Functional Foods and CVD Risk2.5. Cardioprotective Effects of Omega-3 Fatty Acids; 2.6. Who Needs Initial Treatment with Omega-3 Fatty Acid Supplementation?; 2.7. Safety and Efficacy of Omega Fatty Acid Therapy in Infants, Children, and Adolescents; 3. Modern View of Omega Fatty Acid Therapy in CVD; 3.1. National Guidelines; 3.2. Mechanisms; 3.3. Clinical Trials to Modify Residual Cardiovascular Risk by LDL Cholesterol Lowering; 3.3.1. Saturated fatty acids; 3.3.2. Trans fatty acids; 3.3.3. Dietary cholesterol; 3.3.4. Monounsaturated fatty acids; 3.3.5. Wild foods 3.3.6. Supplementation of omega-3 fatty acids in combinatorial therapy4. Healthy Heart Concept: Less-Known Facts on Omega Fatty Acids; 4.1. Ancient Tribals: Indian Kurichiyas; 4.2. Australian Tribals; 4.3. Greenlandic Eskimos; 4.4. Dietary Fat Intake and Fatty Acid Ratio; 4.4.1. Columbus concept; 4.4.2. Oxidative stress and fatty acid ratio; 5. Guidelines on Omega Fatty Acid in CVD to Physicians, Nurses: Healthy Heart Concept; 5.1. Omega Fatty Acids in CHD: Treating Beyond LDL-C; 6. Implications and Futuristic Prospective; 7. Conclusions; Acknowledgments; References Chapter 2: Herbal Supplements or Herbs in Heart Disease: History, Herbal Foods, Coronary Heart Disease1. Introduction; 1.1. Symptoms of Coronary Heart Disease; 1.2. Biochemical Basis of CHD; 1.2.1. Acute ischemic heart disease; 1.2.2. Congestive heart failure; 1.3. Diagnosis of CHD; 1.3.1. Acute coronary syndrome; 1.3.2. Congestive heart failure; 1.4. Scientific Basis of Herbal Therapy of Heart Disease; 1.4.1. Herbal supplements that open blood vessels; 1.4.2. Supplements that strengthen the heart muscle; 1.4.3. Heart disease and dietary supplements: antioxidants 1.4.4. Chinese herbs in reduction of HDL catabolism2. Relation to TG Metabolism; 3. Herbal Foods: Approved Herbs in Cardiovascular Disease; 3.1. Garlic: The Most-Studied Herbal Food for the Cardiovascular System; 3.2. Hawthorn, Gentle Heart Herb; 3.3. Lemon and Soy, Isoflavanoids; 3.4. Scutellaria, Panacea; 3.5. Radix Salviae Miltiorrhizae, Danshen Herbal Extract; 4. Repertory of Herbs and Their Properties; 5. Herbs in Human Use; 6. Cardioprotective Herb Active Components in Human Use Approved by CDC and Regulated by FDA; 6.1. Biochemical Basis of Herbiceuticals in Cardiac Prevention 7. Conclusion |
| Record Nr. | UNINA-9910826169503321 |
| Boston, : Elsevier, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Bioactive food as dietary interventions for diabetes [[electronic resource] /] / edited by Ronald Ross Watson and Victor R. Preedy
| Bioactive food as dietary interventions for diabetes [[electronic resource] /] / edited by Ronald Ross Watson and Victor R. Preedy |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Boston, : Elsevier, 2013 |
| Descrizione fisica | 1 online resource (659 p.) |
| Disciplina | 613.2 |
| Altri autori (Persone) |
WatsonRonald R (Ronald Ross)
PreedyVictor R |
| Collana | Bioactive foods in chronic disease states |
| Soggetto topico |
Diabetes - Nutritional aspects
Bioactive compounds |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-283-71647-X
0-12-397762-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Bioactive Food as Dietary Interventions for Diabetes; Copyright; Contents; Preface: Diabetes Food; Contributors; Chapter 1: Role of Oxidative Stress in the Pathogenesis of Insulin Resistance and Type 2 Diabetes; 1. Introduction; 2. Systemic Glucose Homeostasis is a Multiorgan Process; 3. Glucose Dysregulation: The Pathogenesis of Insulin Resistance; 4. Origins of Oxidative Stress in Various Cell Types; 4.1. Renin-Angiotensin System and NADPH Oxidase; 4.2. Nutrient Excess and Mitochondrial Overactivity; 4.3. Hyperglycemia; 4.4. Dyslipidemia: Role of Excess FFAs
4.5. Endoplasmic Reticulum Stress4.6. Additional Role of Nitrosative Stress; 5. Mechanisms of Oxidative Stress-Associated Insulin Resistance; 5.1. Oxidative Stress and Defects in Insulin Signaling: Skeletal Muscle and Liver; 5.2. Oxidative Stress and Defects in Insulin Secretion: Pancreatic Beta-Cells; 5.3. Oxidative Stress and Defects in Vascular Function; 6. Utility of Select Antioxidants as Interventions in Oxidative Stress-Associated Insulin Resistance; 6.1. General Concepts of Antioxidant Properties; 6.2. ALA and Its Effects on Glucoregulation; 7. Conclusion and Perspectives AcknowledgmentsReferences; Relevant Websites; Chapter 2: Diabetes and the Role of Dietary Supplements; 1. Introduction; 2. Alpha-Lipoic Acid; 3. Omega-3 Oils; 4. Chromium; 5. Gymnemma Sylvestre; 6. Fenugreek; 7. Vitamin D; 8. Conclusion; Glossary; References; Chapter 3: Government Regulation of Dietary Supplements and Foods: Role in Diabetes; 1. Introduction; 2. Nongovernmental Recommendations for Diabetics; 3. NHPs for Diabetics; 4. Food Label Information and Nutrition - Health Claims; 5. Nutrition Recommendations for Diabetics; 6. Conclusions; References Chapter 4: Diabetes as an Immune Dysfunction Syndrome1. Diagnostic Laboratory Testing; 1.1. First-Line Assessments; 1.1.1. Glucose and insulin levels; 1.1.2. HbA1c; 1.2. Additional Testing; 1.2.1. C-octanoic acid breath test; 1.2.2. C-peptide; 1.2.3. C-reactive protein (hsCRP); 1.2.4. Cortisol and DHEA; 1.2.5. Lymphocyte Response Assay (LRA) tests; 1.2.6. Fibrinogen; 1.2.7. Homocysteine; 1.2.8. Insulin-like growth factor binding protein-1; 1.2.9. Intestinal hyperpermeability test; 1.2.10. Iron and ferritin; 1.2.11. Oxidized LDL (oxLDL); 1.2.12. Metabolic acidosis risk 1.2.13. Sleep survey or evaluation2. Key Clinical Issues; 2.1. Energy Metabolism; 2.1.1. Glucose; 2.1.2. Fructose; 2.1.3. Protein metabolism in diabetes; 2.1.4. Fat metabolism; 2.2. Autonomic Neuropathy; 2.3. Immune Dysregulation and Increased Permeability; 2.4. Maldigestion; 2.4.1. Reflux; 2.4.2. Dyspepsia; 2.4.3. Dysbiosis; 2.4.4. Malabsorption; 2.4.5. Delayed gastric emptying; 2.5. Autacoids: Profound Biochemical Effects; 3. Diagnoses and Comorbidities; 3.1. Prevalent Comorbidities; 3.1.1. Vascular sequella and neurodegeneration; 3.1.2. Hyperlipidemia and hypertension 3.1.3. Kidney disease |
| Record Nr. | UNINA-9910462229203321 |
| Boston, : Elsevier, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
