Health Benefits of Nuts and Dried Fruits: 1st Edition (Hardback) book cover

Health Benefits of Nuts and Dried Fruits

1st Edition

Edited by Cesarettin Alasalvar, Jordi Salas-Salvado, Emilio Ros, Joan Sabate

CRC Press

468 pages | 6 Color Illus. | 23 B/W Illus.

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Hardback: 9781138042841
pub: 2019-12-03
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Description

Nuts are dried fruits are part of our daily diet. They are consumed as whole or as ingredients throughout the food system as products such as muffins, cereals, chocolates, energy bars, Nutella, breads, and cookies, among others. Health Benefits of Nuts and Dried Fruits provides a comprehensive overview of the literature on the health benefits of nuts and dried fruits. The book summarizes the current state of knowledge in key research areas and contain ideas for future product development.

Nuts contain a number of bioactives and health-promoting components. They are highly nutritious and contain macronutrients, micronutrients, fat-soluble bioactives, and phytochemicals. Moreover, nuts contain numerous types of antioxidants with different properties. In addition, nuts are recognized for their health-promoting aspects, particularly for their role in reducing cardiovascular disease risk. This may be due to the favorable lipid profile and low-glycemic nature of nuts.

Dried fruits, which serve as important healthful snacks worldwide, provide a concentrated form of fresh fruits. They are nutritionally equivalent to fresh fruits in smaller serving sizes, ranging from 30 to 43 g depending on the fruit, in current dietary recommendation in different countries. Various scientific evidence suggest that individuals who consume dried fruits regularly have a lower risk of cardiovascular disease, obesity, certain types of cancer, type II diabetes, metabolic syndrome, inflammatory bowel disease, and osteoporosis as well as other non-communicable diseases.

Features:

  • Provides detailed information in health effects of nuts and dried fruits
  • Highlights current regulation and health claims of nuts and dried fruits
  • Provides updated dietary recommendations on nuts and dried fruits
  • Discusses metabolism and absorption of nuts and dried fruits
  • Discusses the mechanisms implicated in the health effects of nuts

Although this book is intended primarily as a reference book, it will also summarize the current state of knowledge in key research areas and contain idea for future work for the reader. Food Scientists, biochemists, nutritionists, health professionals, decision makers, and regulatory agencies, among others will benefits from this book.

Table of Contents

Health benefits of nuts and dried fruits: an overview. Nuts. Nuts: Nutrients, Natural Antioxidants, Fat-soluble Bioactives, and Phenolics. Effect of nut consumption on blood lipids, Lipoproteins, and Apolipoproteins - Summary of the evidence. Nuts and cardio-metabolic syndrome (endothelia function, inflammation, and blood pressure). The energetics of nut consumption (oral processing, appetite and energy balance). Nut consumption and cardiovascular disease. Nut consumption and adiposity. Nuts in the prevention and management of diabetes. Nut consumption and cancer. Nut consumption and All-cause and cause-specific mortality and longeviy: a review of the evidence. Nuts and Brain Health: Cognition, Depression, and neurodegenerative diseases. Nuts in healthy dietary patterns and dietary guidelines. Nuts: Gut health and microbiota Dried Fruits. Dried fruits: Nutrients, Natural Antioxidants, and Phytochemicals. Bioavailability of nutrients and phytochemicals from dried fruits. Effect of dried fruits on lipid profiles (dose-response, effects on different groups, and different dried fruits and cardiovascular diseases. Dried fruits and cardio-metabolic syndrome (endothelia function, inflammation, and blood pressure). Dried fruits intake and cardiovascular diseases (subclinical and clinical outcomes, sudden cardiac death, and stroke). Dried fruits in the prevention and control of diabetes (insulin resistance and prediabetes). Dried fruit consumption and cancer. Dried fruits: bone health and osteoprotection. Dried fruits: Bone Health and osteoprotection. Dried fuits: Gut health and microbiota. Other health benefits of dried fruits: cognitive function, appetite, satiety control, intestinal health, hepatoprotection. Dried fruits as components of healthy dietary patterns

About the Editors

Cesarettin Alasalvar, Ph.D., FIFT, FISNFF, is the Director of the Food Institute at TÜBITAK Marmara Research Center (MRC) in Turkey and is also an Associate Professor of Food Science and Engineering. His research interests focus mainly on development of functional foods and nutraceuticals, nutritional and functional properties of foods, bioactive properties of phytochemicals, and separation and identification of bioactives as well as bioavailability of foods and human clinical trials. Dr. Alasalvar has been active in the Institute of Food Technologists (IFT) programs for many years and served as a past chair of the Nutraceuticals and Functional Foods Division. He was one of the co-founders of the International Society for Nutraceuticals and Functional Foods (ISNFF) and also served as a past president of ISNFF. Dr. Alasalvar is an associate editor of Food Chemistry and serves as an editorial board member of Journal of Functional Foods, Journal of Food Bioactives, and Food Production, Processing and Nutrition. He is active in Horizon 2020 Programme and has been serving as Turkish Delegate of Societal Challenges II (Food Security, Sustainable Agriculture and Forestry, Marine, Maritime and Inland Water Research, and the Bio economy) of the Horizon 2020 Programme Committee since 2017. He is also the Scientific Advisory Board Member of PRIMA (Partnership for Research and Innovation in the Mediterranean Area - Horizon 2020) and serves as Academic Committee and World Forum for Nutrition Research and Dissemination Committee Members of International Nut and Dried Fruit Council (INC). Dr. Alasalvar is the editor of six books and holds two patents. His work has led to the publication of over 100 research articles in the form of peer-reviewed journals (h-index of 34) and book chapters. He has considerable experience in coordinating numerous national and European Union funded projects (FP7-NutraHEALTH and IPA-INNOFOOD). Dr. Alasalvar has received a number of international prestigious awards; including the IFT-Fellow Award (2012), the TÜBITAK MRC - Most Successful Researcher Award (2012), the ISNFF Merit Award (2014), Sabri Ülker International Science and Innovation Award on Food, Nutrition, and Health (2015), and the ISNFF-Fellow Award (2019) in recognition of his pioneering scientific achievements.

Jordi Salas-Salvadó, M.D., Ph.D., Professor of Nutrition, Director of the Human Nutrition Research Unit at the Rovira i Virgili University (URV) and Clinical Head of the Nutrition Unit of the Internal Medicine Service of the Hospital Sant Joan de Reus, Spain.He is also the Vice-President of the Pere i Virgili Health Research Institute, Principal Investigator of the Pathophysiology of Obesity and Nutrition Research Network at Instituto de Salud Carlos III, Chairman of the World Forum for Nutrition Research and Dissemination (INC), Director of the Catalan Center of Nutrition (CCNIEC), and Member of the Network of Experts of the Public Health Agency of Catalonia (ACSA). Previously, he was Member of the Scientific Committee of the Spanish Agency for Food Safety, President of the Spanish Federation of Societies of Nutrition, Food, and Dietetics, and Vice-Dean-Head of Studies in Human Nutrition and Dietetics (URV).His research interests focus mainly on human clinical trials evaluating the effect of diet and dietary components on obesity, type-2 diabetes mellitus, metabolic syndrome, and cardiovascular disease (CVD). He is one of the leaders of the PREDIMED study, a landmark trial evaluating the effect of the Mediterranean Diet on the primary prevention of CVD. He is now the Director and Chair of the Steering Committee of the PREDIMED-PLUS study, an ongoing multi-center, randomized, and primary prevention trial on 6,900 overweight/obese participants with metabolic syndrome. He has directed more than 30 research projects funded by public agencies and 25 projects in collaboration with pharmaceutical and food industries. He is Principal investigator or Co-Principal Investigator of other projects funded by the Carlos III Health Institute, the European Commission, and National Institutes of Health (USA).He has published more than 520 original research articles in peer-reviewed journals, been editor of six books, and co-authored more than 65 other books (h-index of 60 and more than 15,500 citations).

Emilio Ros, MD, Ph.D, Emeritus Investigator, Institut d’Investigacions Biomèdiques August Pi Sunyer (IDIBAPS), Barcelona, Spain. Founder and former head of the Lipid Clinic, Endocrinology ,and Nutrition Department, and Hospital Clinic, Barcelona. Former PI of Research Groups "Hypertension, Lipids, and Atherosclerosis" at IDIBAPS, Barcelona and of "Nutrition, Lipids, and Cardiovascular Risk", CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain. He was founder and Vice-President of Sociedad Española de Arteriosclerosis (SEA), founder and editor of the official journal of SEA "Clínica e Investigación en Arteriosclerosis", and founder and President of Sociedad Iberoamericana de Atherosclerosis Society. He underwent postgraduate training in the USA (New York and Boston,1970-1976), where he obtained the American Board of Internal Medicine and American Board of Internal Medicine, subspecialty Gastroenterology. He is active member of the editorial boards of Metabolism and Nutrients, and former associate editor of British Journal of Nutrition and Medicina Clínica (Barcelona). His research interests include nutrition in the prevention of cardiovascular diseases, age-related cognitive decline and dementia, with especial interest in the Mediterranean diet and walnuts, plant sterols, blood membrane fatty acids, genetic dyslipidemias, cardiovascular risk assessment, and vascular imaging techniques. He also led the nutritional intervention of the landmark PREDIMED trial of Mediterranean diet for primary cardiovascular prevention and serves in the Steering Committees of the PREDIMED and PREDIMED Plus studies. Dr. Ros has received numerous research grants from public and private agencies. He has published more than 380 original papers, over 130 reviews papers, 30 editorials, and 90 scientific textbook chapters (h-index of 61). He has been speaker at many scientific conferences and professor at many postgraduate courses in the fields of nutrition, lipid metabolism, atherosclerosis, and cardiovascular prevention. He received the award to best scientific career in Nutrition, Instituto Danone Spain 2013, Grande-Covián Award for a life career in Nutrition, SEA 2014, Excellent in Research Award, International Nut Council 2014, and CCNIEC Award for a life career in Nutrition, Barcelona 2015.

Joan Sabaté, MD, Dr.PH, is Professor of Nutrition and Epidemiology at Loma Linda University School of Public Health where he directs the Center for Nutrition, Lifestyle, and Disease Prevention. Originally from Spain, Dr. Sabaté is a board certified physician in Internal Medicine who moved to the U.S.A. to further train in Public Health Nutrition. He obtained a doctorate in Nutrition and a Fellowship in Nutritional Epidemiology. Dr. Sabaté was the principal investigator of a nutrition intervention trial that directly linked the consumption of walnuts to significant reductions in serum cholesterol, published in the New England Journal of Medicine in 1993. The Archives of Internal Medicine later published his findings of a pooled analysis of 25 intervention trials establishing the benefits of nut consumption on blood lipid levels and lowering the risk of heart disease. He has been the principal investigator of over 30 clinical trials investigating the health effects of nuts and other plant foods, funded by public and private agencies. He enjoys conducting research and disseminating the findings. He has authored more than 200 research articles in the scientific literature, many of them in high-impact journals (h-index of 57 and more than 10,500 citations). Dr. Sabaté is co-investigator of the Adventist Health Studies, prospective epidemiological studies relating dietary intake with health outcomes that have the largest cohorts of vegetarians. He is editor of the reference book Vegetarian Nutrition published by CRC Press, and was the principal architect of the Vegetarian Food Guide Pyramid released in 1987 at the 3rd International Congress on Vegetarian Nutrition and redesigned in 2008. He has been chair of the 4th-7th International Congress on Vegetarian Nutrition, and edited the congress proceedings published in the American Journal of Clinical Nutrition. For the past 10 years, Dr. Sabaté has directed the Environmental Nutrition research program at the Loma Linda University School of Public Health. This program focuses on sustainable diets and explores the interrelationships between the environmental and health impacts of food choices, and ultimately seeks to improve the sustainability, health, and equity of food systems. He is editor of the book Environmental Nutrition: connecting health and nutrition with environmentally sustainable diets, published by Elsevier.

Subject Categories

BISAC Subject Codes/Headings:
MED060000
MEDICAL / Nutrition
TEC012000
TECHNOLOGY & ENGINEERING / Food Science