Functional Foods Cardiovascular Disease and Diabetes 1st Edition by Arnoldi 1855737353 9781855737358

Functional Foods Cardiovascular Disease and Diabetes 1st Edition by Arnoldi – Ebook PDF Instant Download/Delivery: 1855737353, 9781855737358

Full download Functional Foods Cardiovascular Disease and Diabetes 1st Edition after payment

Product details:

ISBN 10: 1855737353

ISBN 13: 9781855737358

Author: A. Arnoldi

Cardiovascular disease and Type II diabetes are a growing problem for the developed world, putting an ever greater strain on healthcare systems. Edited by a leading authority, this important collection reviews the role of functional foods in helping to prevent these chronic diseases.

Two introductory chapters provide a context for the rest of the book by assessing the potential of functional foods to prevent disease and the key issues concerning health claims. Part one examines the importance of diet in the prevention of cardiovascular disease and diabetes, with chapters on fat soluble nutrients, antioxidants and iron intake. Part two focuses on the role of phytochemicals in preventing cardiovascular disease, including chapters on isoflavones and plant sterols. Part three addresses the control of dietary fat, including the use of polyunsaturated fatty acids and fat replacers. The final part of the book reviews the use of starch and other functional ingredients in controlling cardiovascular disease, with individual chapters on cereal beta-glucans, grain legumes and food fermentation by lactic acid bacteria.

Functional foods, cardiovascular disease and diabetes is a standard reference for all those concerned with the role of functional foods in the prevention and control of cardiovascular disease and diabetes.

• Reviews functional foods connection to preventing chronic diseases
• Examines the potential and limitations of dietary influences
• Illustrates health benefits associated with diverse food groups

Functional Foods Cardiovascular Disease and Diabetes 1st Table of contents:

Chapter 1. The potential and limits of functional foods in preventing cardiovascular disease

1.1 Introduction: diet and cardiovascular disease

1.2 Functional foods defined

1.3 The use of functional foods to meet dietary guidelines

1.4 Do functional foods reach the populations at risk?

1.5 References

Chapter 2. Assessing health claims for functional foods

2.1 Introduction

2.2 Differing types of claim: nutritional and health claims

2.3 Criteria for demonstrating functional effects

2.4 Evidence required to support a health claim

2.5 Future trends

2.6 References

Part I: Diet, cardiovascular disease and diabetes

Chapter 3. Diet and the prevention of coronary heart disease

3.1 Introduction

3.2 Dietary prevention of sudden cardiac death (SCD): the role of dietary fatty acids, alcohol and a

3.3 Dietary prevention of chronic heart failure (CHF): the role of micronutrients, dietary fatty aci

3.4 Dietary strategies to prevent the development of heart disease

3.5 Dietary prevention of post-angioplasty restenosis

3.6 Dietary control of conventional risk factors: cholesterol, blood pressure, type 2 diabetes and o

3.7 Conclusion: using the `Mediterranean diet’ to prevent coronary heart disease

3.8 References

Chapter 4. The role of fat-soluble nutrients and antioxidants in preventing heart disease

4.1 Introduction: oxidative stress and cardiovascular disease

4.2 The functional properties of vitamin E in preventing heart disease

4.3 The functional properties of vitamin D in preventing heart disease

4.4 The functional properties of ubiquinone (CoQ10) in preventing heart disease

4.5 Future trends

4.6 References

Chapter 5. Vitamin E and other antioxidants in the prevention of cardiovascular disease

5.1 Introduction

5.2 Risk factors for coronary heart disease (CHD): the role of oxidative stress

5.3 Dietary antioxidants and the prevention of CHD: epidemiological evidence

5.4 Dietary antioxidants and the prevention of CHD: evidence from clinical trials

5.5 Conclusion and future trends: reconciling the evidence

5.6 Sources of further information and advice

5.7 References

Chapter 6. Iron intake and cardiovascular disease

6.1 Introduction

6.2 Dietary iron intake, absorption and metabolism

6.3 Iron homeostasis disorders: primary and secondary haemochromatosis

6.4 The role of iron in cardiovascular disease

6.5 Measuring iron toxicity

6.6 Methods of preventing iron damage

6.7 Conclusion and future trends

6.8 Sources of further information and advice

6.9 Acknowledgement

6.10 References

Chapter 7. Diet and diabetes: prevention and control

7.1 Introduction: classifying diabetes

7.2 Dietary strategies for preventing the onset of diabetes

7.3 Dietary strategies for the control of diabetes: carbohydrates and lipids

7.4 Dietary strategies for the control of diabetes: proteins, fibre and other dietary components

7.5 Future trends

7.6 Sources of further information and advice

7.7 References

Chapter 8. Nutritional risk factors in the development of type 1 and type 2 diabetes

8.1 Introduction

8.2 Nutritional risk factors in the onset and prevention of type 1 diabetes

8.3 Nutritional risk factors in the onset and prevention of type 2 diabetes

8.4 Conclusions

8.5 References

Part II: Phytochemicals and cardiovascular disease

Chapter 9. Flavonoids and cardiovascular disease

9.1 Introduction: classification, chemical structures and occurrence of flavonoids in plant foods

9.2 Dietary sources and intake levels of flavonoids

9.3 Bioavailability and metabolism of flavonoids

9.4 Uptake and excretion of anthocyanins

9.5 The use of flavonoids as biomarkers

9.6 Flavonoids and the prevention of coronary heart disease

9.7 Future trends

9.8 References

Chapter 10. Isoflavones and coronary heart disease

10.1 Introduction

10.2 Chemical structure of isoflavones

10.3 Dietary sources, bioavailability and metabolism of isoflavones

10.4 The effect of isoflavones on coronary heart disease (CHD)

10.5 Potential risks of isoflavones

10.6 Future trends

10.7 Sources of further information and advice

10.8 References

Chapter 11. Plant sterols and cholesterol reduction

11.1 Introduction: cholesterol as a risk factor in cardiovascular disease

11.2 The effects of plant sterols and stanols on lowering cholesterol levels

11.3 Factors influencing the effectiveness of plant sterols and stanols

11.4 Safety issues affecting plant sterols

11.5 Using plant sterols and stanols as functional foods

11.6 Conclusion and future trends

11.7 References

Chapter 12. Garlic and cardiovascular disease

12.1 Introduction

12.2 Chemical composition of raw and cooked garlic

12.3 Commercial forms of garlic supplement

12.4 The influence of garlic compounds on cardiovascular disease

12.5 Future trends: developing new functional foods

12.6 Sources of further information and advice

12.7 References

Part III: Controlling dietary fat

Chapter 13. Diet, oxidative stress and cardiovascular disease

13.1 Introduction: oxidative stress and cardiovascular disease

13.2 Antioxidants in foods and their effects

13.3 Biomarkers of oxidative stress

13.4 The role of lipid oxidation in cardiovascular disease

13.5 Dietary fat consumption and lipid oxidation

13.6 Sources of further information and advice

13.7 References

Chapter 14. Dietary fat, pregnancy and the prevention of heart disease

14.1 Introduction: pregnancy and foetal growth

14.2 Carbohydrate, amino acid and maternal lipid metabolism in gestation

14.3 Placental transfer of lipid metabolites

14.4 Foetal development: the role of dietary fatty acids

14.5 Dietary recommendations for the avoidance of heart disease later in life

14.6 Future trends

14.7 Sources of further information and advice

14.8 References

Chapter 15. Developing polyunsaturated fatty acids as functional ingredients

15.1 Introduction: long-chain polyunsaturated fatty acids and cardiovascular disease

15.2 Problems in using fish oil in food products: lipid oxidation and off-flavours

15.3 Factors affecting lipid oxidation in complex food systems

15.4 The successful use of fish oil in food products: improving shelf-life and sensory properties

15.5 Future trends

15.6 Sources of further information and advice

15.7 References

Chapter 16. Marine micro-organisms as new sources of n-3 polyunstaurated fatty acids (PUFA)

16.1 Introduction: PUFA and their health benefits

16.2 Sources of n-3 PUFA and microbial production of PUFA

16.3 Cultivation of microalgae for the production of n-3 PUFA

16.4 DHA production from marine micro-organisms

16.5 Applications and future trends

16.6 Acknowledgements

16.7 References

Chapter 17. Developments in fat replacers

17.1 Introduction: the role of fat replacers in reducing cardiovascular disease

17.2 Carbohydrate-based fat replacers

17.3 Protein-based fat replacers

17.4 Lipid-based fat replacers

17.5 Safety and regulatory issues

17.6 Future trends

17.7 References

Part IV. Starch and other functional ingredients

Chapter 18. Starch in food diabetes and coronary heart disease

18.1 Introduction: starch digestion and health

18.2 How starchy foods are digested

18.3 Factors affecting starch digestion, glucose and insulin response

18.4 Analysing the health effects of foods: the use of glycaemic index (GI) and other measurements

18.5 Starch digestion, diabetes and cardiovascular disease: the metabolic syndrome

18.6 The role of low-GI carbohydrates in treating and preventing disease

18.7 The manufacture of cereal-based products that produce low blood postprandial insulin responses

18.8 References

Chapter 19. The use of cereal beta-glucans to control diabetes and cardiovascular disease

19.1 Introduction: the health benefits of soluble fibre/beta-glucans in cereals

19.2 Current limitations in using beta-glucans as food ingredients

19.3 Developing new oat functional products enriched with beta-glucan

19.4 Testing the effectiveness of beta-glucans in preventing cardiovascular disease and diabetes

19.5 Future trends

19.6 Sources of further information and advice

19.7 References

Chapter 20. Grain legumes and the prevention of cardiovascular disease

20.1 Introduction

20.2 The main components of grain legumes

20.3 The non-nutritional components of legumes

20.4 The use of soybean protein in the prevention of hypercholesterolaemia

20.5 The hypocholesterolaemic activity of other legumes

20.6 Future trends

20.7 References

Chapter 21. Food fermentation by lactic acid bacteria for the prevention of cardiovascular disease

21.1 Introduction to food fermentation

21.2 Bioengineering of lactic acid bacteria

21.3 Microbial production of folate

21.4 Microbial production of riboflavin

21.5 Microbial production of vitamin B12 (cobalamin) and vitamin B6 (pyridoxine)

21.6 Low-calorie substitutes for sugar: polyols and other sweeteners

21.7 Lactic acid bacteria, cholesterol control, lipase activity, and antioxidant production

21.8 Conclusions

21.9 References

People also search for Functional Foods Cardiovascular Disease and Diabetes 1st: 

6 foods that cause diabetes

6 cardiovascular diseases

5 cardiovascular diseases

4 cardiovascular diseases

Tags:

Arnoldi,Functional,Cardiovascular,Foods