1st Edition

Functional Foods
The Connection Between Nutrition, Health, and Food Science

Edited By

Leah Coles




ISBN 9781926895949
Published November 23, 2013 by Apple Academic Press
422 Pages 31 B/W Illustrations

USD $165.00

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Book Description

This title includes a number of Open Access chapters.

This new book presents a variety of important research on functional foods—foods that have another role related to disease prevention or health. The first section of the book includes chapters on the complicated relationships between nutrition, physical and mental health, and disease. Section two focuses on the connection between health science and food, and presents a number of case studies on the possible uses of functional foods. The book discusses important methods for nutritional interventions in relation to diseases such as obesity and other prominent health concerns in modern society.

Topics include:

  • Nutrigenetics and metabolic diseases
  • Nutrition intervention strategies to improve health
  • Nutrition consumption timing around exercise sessions
  • Nutritional therapies for mental disorders
  • Health benefits of particular foods, such as eggs, milk, cereal, garlic, cinnamon, nuts, blueberries, etc.
  • Mineral- and protein-enriched foods

Table of Contents

Part I: The Connection Between Nutrition and Health

Chapter 1: Nutrigenetics and Metabolic Disease: Current Status and Implications for Personalised Nutrition
Catherine M. Phillips

Chapter 2: A Review of the Nature and Effectiveness of Nutrition Interventions in Adult Males: A Guide for Intervention Strategies
Pennie J. Taylor, Gregory S. Kolt, Corneel Vandelanotte, Cristina M. Caperchione, W. Kerry Mummery, Emma S. George, Mohanraj Karunanithi, and Manny J. Noakes

Chapter 3: Nutrient Timing Revisited: Is There a Post-Exercise Anabolic Window?
Alan Albert Aragon and Brad Jon Schoenfeld

Chapter 4: Nutritional Therapies for Mental Disorders
Shaheen E. Lakhan and Karen F. Vieira

Chapter 5: Fructose Metabolism in Humans: What Isotopic Tracer Studies Tell Us
Sam Z. Sun and Mark W. Empie

Chapter 6: Vitamin C in Human Health and Disease is Still a Mystery? An Overview
K. Akhilender Naidu

Chapter 7: Daily Egg Consumption in Hyperlipidemic Adults: Effects on Endothelial Function and Cardiovascular Risk
Valentine Njike, Zubaida Faridi, Suparna Dutta, Anjelica L. Gonzalez-Simon and David L. Katz

Chapter 8: Protein-Enriched Meal Replacements do not Adversely Affect Liver, Kidney or Bone Density: An Outpatient Randomized Controlled Trial
Zhaoping Li, Leo Treyzon, Steve Chen, Eric Yan, Gail Thames, and Catherine L. Carpenter

Chapter 9: Functional Food and Organic Food are Competing Rather than Supporting Concepts in Europe
Johannes Kahl, Aneta Załęcka, Angelika Ploeger, Susanne Bügel, and Machteld Huber

Part II: Functional Foods: The Connection Between Health and Food Science


Chapter 10: Exercise and Functional Foods
Wataru Aoi, Yuji Naito, and Toshikazu Yoshikawa

Chapter 11: Effects of Micronutrient Fortified Milk and Cereal Food for Infants and Children: A Systematic Review
Klaus Eichler, Simon Wieser, Isabelle Rüthemann, and Urs Brügger

Chapter 12: Effect of Mineral-Enriched Diet and Medicinal Herbs on Fe, Mn, Zn, And Cu Uptake in Chicken
Ducu Sandu Stef and Iosif Gergen

Chapter 13: Consuming Iodine Enriched Eggs to Solve the Iodine Deficiency Endemic for Remote Areas in Thailand
Wiyada Charoensiriwatana, Pongsant Srijantr, Punthip Teeyapant, and Jintana Wongvilairattana

Chapter 14: Cinnamon Extract Inhibits α-Glucosidase Activity and Dampens Postprandial Glucose Excursion in Diabetic Rats
H. Mohamed Sham Shihabudeen, D. Hansi Priscilla, and Kavitha Thirumurugan

Chapter 15: Garlic Improves Insulin Sensitivity and Associated Metabolic Syndromes in Fructose Fed Rats
Raju Padiya, Tarak N. Khatua, Pankaj K. Bagul, Madhusudana Kuncha, and Sanjay K. Banerjee

Chapter 16: A Bilberry Drink with Fermented Oatmeal Decreases Postprandial Insulin Demand in Young Healthy Adults
Yvonne E. Granfeldt and Inger M.E. Björck

Chapter 17: Brazil Nuts Intake Improves Lipid Profile, Oxidative Stress, and Microvascular Function in Obese Adolescents: A Randomized Controlled Trial
Priscila A. Maranhão, Luiz G. Kraemer-Aguiar, Cecilia L. de Oliveira, Maria C.C. Kuschnir, Yasmine R. Vieira, Maria G.C. Souza, Josely C. Koury, and Eliete Bouskela

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Editor(s)

Biography

Leah Coles, PhD, holds a Bachelor of Technology (Hons) in Food Technology from Massey University, New Zealand, and completed her PhD in Human Nutrition at the Riddet Institute, Massey University, New Zealand. She is presently a Research Fellow in the Nutritional Interventions Lab at Baker IDI Heart and Diabetes Institute, Melbourne, Australia. Her current research involves clinical trials focused on functional foods and weight loss, particularly in relation to diabetes and cardiovascular disease. She has also published several peer-reviewed articles in the area of in vitro and in vivo (animal and human) digestibility studies and linked these with mathematical models to predict the available energy (ATP) content of foods.