The book provides a comprehensive overview to understanding the integrated impact of the concepts of cellular and molecular aspects, models, environmental factors, and lifestyle involved in premature aging. Additionally, it examines how functional food, dietary nutraceuticals or pharmacological compounds can reverse inflammation and premature aging based on personalized medicine. This book is a valuable resource for health professionals, scientists and researchers, nutritionists, health practitioners, students and for all those who wish to broaden their knowledge in the allied field.
Includes models of aging, including worm, mouse and human
Explores the relationship of inflammation with diseases, including ocular health, Alzheimer's and Parkinson's disease, and muscle health
Encompasses a variety of lifestyle impacts, including diet, exercise and nutrition
Resumen (en inglés): Since 80% of the global production of oils and fats is consumed as food and a further 6% is eaten by animals to produce more human food, it is not surprising that nutrition is one of the active areas in lipid science. For 10 years, Mike Gurr has written nutrition articles in lipid technology amounting to nearly 60 reviews. The result is a powerful and critical survey of important aspects of lipid nutrition which will be appreciated by lipid technology readers and should be compulsory reading for those not familiar with the original articles.
Areas covered include: influence of dietary fats on the concentrations of lipids carried in the blood and the significance for health, the nutritional and biological properties of the polyunsaturated fatty acids, and lipids in foods and raw materials, among other topics.
Resumen (en inglés):Nutrient Metabolism defines the molecular fate of nutrients and other dietary compounds in humans, as well as outlining the molecular basis of processes supporting nutrition, such as chemical sensing and appetite control. It focuses on the presentation of nutritional biochemistry; and the reader is given a clear and specific perspective on the events that control utilization of dietary compounds. Slightly over 100 self-contained chapters cover all essential and important nutrients as well as many other dietary compounds with relevance for human health. An essential read for healthcare professionals and researchers in all areas of health and nutrition who want to access the wealth of nutrition knowledge available today in one single source.
Key Features * Highly illustrated with relevant chemical structures and metabolic pathways * Foreword by Steven Zeisel, Editor-in-chief of the Journal of Nutritional Biochemistry * First comprehensive work on the subject
MDPI AG - Multidisciplinary Digital Publishing Institute, 2014.
Título de la serie/colección:Nutrients. ISSN 2072-6643,
Colección: Directory of Open Access Books
Resumen (es): Celiac disease (CD) is an autoimmune disorder occurring in genetically predisposed individuals, and triggered by the ingestion of dietary gluten, the major protein component in wheat, barley and rye. In many areas of the world, CD is one of the commonest lifelong disorders affecting approximately 1% of the general population. Treatment of CD is based on the lifelong exclusion of gluten-containing cereals from the diet. The changes needed to begin and maintain a gluten-free diet (GFD) are substantial and have a major impact on daily life. Over the past 30 years the developments in the nutritional aspects of celiac disease have been huge. Nutrient deficiencies have been described in celiac patients both before and after diagnosis, due to intestinal malabsorption and specific limitations of the GFD, respectively. The relationship between the level of gluten intake and intestinal damage has been analyzed leading to new Codex Alimentarius recommendations on the gluten threshold in gluten-free food. Contamination with gluten of the GFD is an important issue in CD management. The spectrum of cereal toxicity for CD patients has been investigated with practical implications on the GFD. The nutritional quality of gluten-free food is constantly improving thanks to the new scientific approach in the technology of gluten-free wheat substitutes. The purpose of this special issue is to provide a summary of contemporary issues and invite contributions that describe new insights into the dietary management of CD.