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  • 55100lei 500.00 lei

     

    Description:

     

    Intended for any healthcare professional working with surgical patients, including medical students, residents, surgeons and internists, nurses, dieticians, pharmacists, and physical therapists, The Practical Handbook of Perioperative Metabolic and Nutritional Care focuses on topics from the history of surgery and metabolism, to organic response to stress. Based on clinical processes, the author explores screening, assessment, and the impact of nutritional status on outcomes, in addition to investigating nutritional requirements, including macronutrients and micronutrients. Chapters examine wound healing as well as metabolic and nutritional surgical preconditioning, including coverage of preoperative counseling, preoperative nutrition, and preoperative fasting. Physical exercise is addressed, as well as nutritional therapy in the form of oral supplements, and enteral and parenteral approaches. Additional topics explored include nutrition therapy complications and immunomodulatory nutrients, pro, pre and symbiotics, postoperative oral, enteral and parenteral nutrition, enteral access, vascular access, fluid therapy, and more. With up-to-date information, practical and cost-effective data, this resource is critical for translating theory to practice.

    Focuses on preoperative metabolic and nutritional preparation for surgery

    Explores processes for intra and postoperatively assessing metabolic and nutritional state to ensure patient progress

    Contains content based on clinical process

     

     

     

    Table of Contents:

     

    Introduction

    1. History of surgery, metabolism, and nutrition therapy

    Common questions routinely asked in everyday practice

    Response/Introduction

    The history of surgery

    The history of metabolism and nutrition

    Conclusions

    Recommended material

    2. Organic response to stress

    Common questions routinely asked in everyday practice

    Response/Introduction

    Principles

    Stress definition

    The ebb and flow phases

    Glucose, lactate, protein, and lipid metabolism

    Fluid and electrolyte response

    The endocrine response

    The inflammatory response

    The immunologic response

    Conclusions

    Recommended material

    3. Nutritional status and requirements

    Common questions routinely asked in everyday practice

    Response/Introduction

    Nutritional status

    Nutritional screening

    Nutritional assessment

    Impact on outcomes

    Nutritional requirements

    Conclusions

    Recommended reading

    4. Wound healing

    Common questions routinely asked in everyday practice

    Response/Introduction

    Wound types

    Tissue organization, disease states, and the wound

    Wound healing phases

    Wound contraction

    Special wound healing characteristics in different tissues

    Factors impacting wound healing

    Conclusions

    Recommended material

    5. Metabolic and nutritional surgical preconditioning

    Common questions routinely asked in everyday practice

    Response/Introduction

    Metabolic and surgical preconditioning

    Preoperative parenteral nutrition therapy

    Preoperative enteral nutrition

    Preoperative fasting

    Conclusions

    Recommended reading

    6. Bowel preparation

    Common questions routinely asked in everyday practice

    Response/Introduction

    Principles behind bowel preparation and its evolution in clinical practice

    Antibiotic use

    Advantages and disadvantages

    Conclusions

    Recommended material

    7. Rational for the use of antibiotics

    Objectives

    Common questions routinely asked in everyday practice

    Response/Introduction

    The human microbiota

    Surgical site infections

    Rational for antibiotic use

    Conclusions

    Recommended material

    8. Postoperative nutrition therapy

    Common questions routinely asked in everyday practice

    Response/Introduction

    Oral diet

    Enteral nutrition

    Parenteral nutrition

    Nutrition care after hospital discharge

    Conclusions

    Recommended reading

    9. Nutrition therapy complications

    Common questions routinely asked in everyday practice

    Response/Introduction

    Metabolic complications related to all the nutrition therapy regimens

    Oral nutrition complications

    Enteral nutrition complications

    Parenteral nutrition complications

    Conclusions

    Recommended reading

    10. Immunonutrition

    Common questions routinely asked in everyday practice

    Response/Introduction

    Definition

    Rationale

    Immunonutrients

    Clinical use

    Conclusions

    11. Pro-, pre-, and symbiotics

    Common questions routinely asked in everyday practice

    Response/Introduction

    Probiotics, prebiotics, and symbiotics

    The operation and the disrupted microbiota

    Probiotics and surgical complications

    Conclusions

    12. Exercise therapy

    Common questions routinely asked in everyday practice

    Response/Introduction

    Preoperative interventions

    Postoperative interventions

    Conclusions

    Recommended reading

    13. Catheters

    Common questions routinely asked in everyday practice

    Introduction

    Vascular catheters

    Enteral catheters

    Conclusions

    Recommended material

    14. Fluid and electrolyte therapy

    Common questions routinely asked in everyday practice

    Response/Introduction

    Normal fluid and electrolyte physiology

    Adverse events related to fluid and electrolyte imbalances

    Goals of fluid replacement

    Postoperative fluid, glucose, and electrolyte prescription

    Daily fluid balance

    Conclusions

    Recommended reading

    15. Acute pain management

    Common questions routinely asked in everyday practice

    Response/Introduction

    Definition

    Pain anatomy and physiology

    Pain assessment

    Pain control and effectivity

    Implementation of pain strategies

    Conclusions

    Recommended reading

    16. Antiemetic agents and motility stimulant medications

    Common questions routinely asked in everyday practice

    Response/Introduction

    Definition of postoperative dysmotility and its consequences

    The patient at high risk of postoperative dysmotility

    Strategies to prevent postoperative dysmotility

    The antiemetic and motility stimulant medications

    Motility stimulant medications (prokinetics)

    Conclusions

    17. Other multimodal strategies

    Common questions routinely asked in everyday practice

    Response/Introduction

    Preoperative counseling

    Tubes, drains, and catheters

    Premedication, short-acting anesthetics, and epidural analgesia

    Normothermia

    Thromboembolism prophylaxis

    Minimal incisions and video procedures

    Conclusions

    Recommended reading

    18. Music in the perioperative period

    Common questions routinely asked in everyday practice

    Response/Introduction

    Concept of music

    The difference of music therapy and music in the perioperative period

    The benefits of music

    Music for the surgical team

    Conclusions

    Recommended reading

    19. The special patient

    Common questions routinely asked in everyday practice

    Response/Introduction

    Children

    Elderly

    Pregnant

    Obese

    Diabetic

    Disabled

    Polypharmacy

    Conclusions

    Recommended reading

    20. Interdisciplinary teams

    Common questions routinely asked in everyday practice

    Response/Introduction

    Rationale

    How to start

    Challenges to face

    Cost-effectiveness

    Conclusions

    Recommended reading

    21. Quality, safety, and performance improvement

    Common questions routinely asked in everyday practice

    Response/Introduction

    Quality, safety, and performance

    The evolution of quality

    How to improve quality in surgery

    Conclusions

    Recommended reading

    22. Clinical and economic impact of protocols

    Common questions routinely asked in everyday practice

    Response/Introduction

    Definition

    Rationale

    Clinical impact

    Cost-effectiveness

    Conclusions

    Recommended reading

    23. Knowledge translation

    Common questions routinely asked in everyday practice

    Response/Introduction

    Knowledge translation concept

    Knowledge translation in surgery

    To implement knowledge translation

    Conclusions

    Recommended reading

    24. Patient empowerment

    Common questions routinely asked in everyday practice

    Response/Introduction

    Patient empowerment

    Importance of empowering the surgical patient

    Methods to help patient empowering

    Conclusions

    Recommended reading

    25. Ethical considerations

    Common questions routinely asked in everyday practice

    Response/Introduction

    Historical perspective

    Principles

    Current challenges

    Conclusions

    Recommended reading

    26. Evidence-based Medicine in surgery

    Common questions routinely asked in everyday practice

    Response/Introduction

    The concept

    Critical appraisal

    Evidence-based Medicine

    Conclusions

    Recommended reading

    Index

    Read Less

     

  • 525.00 lei

    Features:


    • Two new chapters on metabolomics and translational research, which have come to be used in nutrition research in recent years. The new areas of study are discussed with the perspective that the application of the scientific method is by definition an evolutionary process.
    • A new chapter on Genetics and Diabetes which reviews the latest research on causal genetic variants and biological mechanisms responsible for the disease, and explores potential interactions with environmental factors such as diet and lifestyle.
    • Includes all major "omics" - the exposome, metabolomics, genomics, and the gut microbiome.
    • Expands the microbiota portions to reflect complexity of diet on gut microbial ecology, metabolism and health



    Table Of Contents:


    Section I: Research Methodology

    Part A: Assessment Methods for Research and Practice

    Chapter 1. Dietary Assessment Methodology

    • Abstract
    • I Introduction
    • II Dietary Assessment Methods
    • III Dietary Assessment in Different Study Designs
    • IV Dietary Assessment in Special Populations
    • V Selected Issues in Dietary Assessment Methods
    • Acknowledgments
    • References

    Chapter 2. Assessment of Dietary Supplement Use

    • Abstract
    • I Introduction
    • II Methods for Assessing Dietary Supplement Intake
    • III Dietary Supplement Composition Databases for Analysis of Dietary Supplement Intake
    • IV The Dietary Supplement Label
    • V Authoritative Information and Resources About Dietary Supplements
    • VI How to Report Problems with Dietary Supplement Intake
    • Conclusions
    • References

    Chapter 3. Physical and Clinical Assessment of Nutritional Status

    • Abstract
    • I Introduction
    • II Assessment of Body Size and Shape
    • III Assessment of Body Composition
    • IV Clinical Considerations in Assessment of Nutrition Status
    • V Conclusion
    • References

    Chapter 4. Energy Requirement Methodology

    • Abstract
    • I Introduction
    • II Components of Daily Energy Expenditure
    • III Total Energy Expenditure
    • IV Recommended Energy Intakes
    • References

    Chapter 5. Metabolomics

    • Abstract
    • I Introduction
    • II Specimens
    • III Metabolomics Analytical Tools
    • IV Data Analysis
    • V Applications to Food and Nutrition
    • VI Summary
    • Acknowledgments
    • References

    Part B: Research and Applied Methods for Observational and Intervention Studies

    Chapter 6. Translational Research: Concepts and Methods in Dissemination and Implementation Research

    • Abstract
    • I Introduction
    • II Key Concepts in Translational Research
    • III Common Frameworks in D&I Research
    • IV Common Study Designs and Approaches in D&I Research
    • V Measures in D&I
    • VI Examples from the Literature
    • VII Additional Resources
    • VIII Conclusions
    • References

    Chapter 7. Overview of Nutritional Epidemiology

    • Abstract
    • I Introduction
    • II Principles of Exposure Measurement in Nutritional Epidemiology
    • III Study Designs Used in Nutritional Epidemiology
    • IV Interpretation of Cause and Effect in Nutritional Epidemiology
    • V Obstacles to Finding Associations of Dietary Intake and Disease Risk
    • VI Future Research Directions
    • References

    Chapter 8. Analysis, Presentation, and Interpretation of Dietary Data

    • Abstract
    • I Introduction
    • II Analysis of Dietary Data
    • III Presentation of Data
    • IV Interpretation of Data
    • Conclusion
    • References

    Chapter 9. Current Theoretical Bases for Nutrition Intervention and Their Uses

    • Abstract
    • I Introduction
    • II The Importance of Understanding Influences on Dietary Behavior
    • III What Is Theory?
    • IV Explanatory and Change Theories
    • V Unique Features of Diet-Related Behavior to Consider When Using Theory
    • VI Important Theories, Their Key Constructs, and Application
    • VII Constructs and Issues Across Theories
    • VIII Implications and Opportunities
    • References

    Chapter 10. Nutrition Intervention: Lessons From Clinical Trials

    • Abstract
    • I Introduction
    • II Common Components of Dietary Interventions in Clinical Trials
    • III Conceptual Models of Motivation
    • IV Theories Used in Achieving Dietary Behavior Change in Clinical Trials
    • V Summary
    • References

    Chapter 11. Biomarkers and Their Use in Nutrition Intervention

    • Abstract
    • I Introduction
    • II Biomarkers of Dietary Intake or Exposure
    • III Functional Biomarkers and Markers of Biological Effects
    • IV Biomarkers of Genetic Susceptibility
    • V Metabolomics for Biomarker Discovery
    • VI Criteria for Selecting and Using Biomarkers
    • VII Summary
    • References

    Section II: Nutrition for Health Maintenance, Prevention, and Disease-Specific Treatment

    Part A: Food and Nutrient Intake for Health

    Chapter 12. Nutrition Guidelines to Promote and Maintain Health

    • Abstract
    • I Introduction and Objectives
    • II Guidelines on Human Nutrient Requirements
    • III Federal Nutrition-Related Health Policies
    • IV Expert Guidelines on Nutrient Requirements for Health Promotion and Chronic Disease Prevention
    • V Using Nutrition Policies and Expert Guidelines to Inform the Professional Practice of Nutrition
    • VI Summary
    • References

    Chapter 13. Nutritional Recommendations for Athletes

    • Abstract
    • I Introduction
    • II Energy Requirements for Athletes
    • III Macronutrient Recommendations for Athletes
    • IV Micronutrient Requirements for Athletes
    • V Fluid Requirements for Athletes
    • VI Summary and Conclusions
    • References

    Chapter 14. Nutrition for Children With Special Health Care Needs

    • Abstract
    • I Introduction
    • II The Role of Nutrition in Preventing Developmental Problems
    • III The Functional Approach to Nutrition Assessment for Children with Special Needs
    • IV Evidence-Based Interventions for Selected Conditions
    • V Conclusion
    • References

    Part B: Dietary Bioactive Compounds for Health

    Chapter 15. Bioavailability and Metabolism of Bioactive Compounds From Foods

    • Abstract
    • I Introduction
    • II Bioavailability of Water-Soluble Compounds
    • III Lipid-Soluble Compounds
    • IV Summary
    • References

    Chapter 16. Antioxidants in Health and Disease

    • Abstract
    • I Introduction
    • II Antioxidants in Disease Etiology, Prevention, and Treatment
    • III Overall Conclusion and Discussion
    • References

    Chapter 17. Choline and Brain Development

    • Abstract
    • I Introduction
    • II Choline Metabolism and Biochemistry
    • III Choline in Foods and Dietary Requirements
    • IV Choline and Neural Development
    • V Long-Lasting Consequences of Prenatal Choline Availability
    • VI Implications for Human Brain Development
    • Acknowledgment
    • References

    Chapter 18. Dietary Phytochemicals in Neurodegenerative Disease

    • Abstract
    • I Introduction
    • II Alzheimer’s Disease
    • III Parkinson’s Disease
    • IV Dietary Plants and Neurodegenerative Disease
    • V Neuroprotective Effects of Phytochemicals in AD Models
    • VI Neuroprotective Effects of Phytochemicals in PD Models
    • VII Neuroprotective Mechanisms of Phytochemicals
    • VIII Conclusions and Future Directions
    • References

    Chapter 19. Diet and Supplements in the Prevention and Treatment of Eye Diseases

    • Abstract
    • I Introduction
    • II Lutein, Zeaxanthin, and Eye Health Throughout the Lifespan
    • III Cataract
    • IV Age-Related Macular Degeneration
    • V Diabetic Retinopathy
    • VI Glaucoma
    • VII Chapter Summary
    • Acknowledgments
    • References

    Chapter 20. Phytochemicals in the Prevention and Treatment of Obesity and Its Related Cancers

    • Abstract
    • I Introduction
    • II Role of Adipose Tissue in Obesity
    • III Obesity-Related Cancers
    • IV Phytochemicals in Obesity and Its Related Cancers
    • V Conclusion
    • References

    Part C: Overweight and Obesity

    Chapter 21. Genetics of Nonsyndromic Human Obesity, With Suggestions for New Studies From Work in Mouse Models

    • Abstract
    • I Introduction
    • II The Big Picture-How Much Obesity Is Due to Genetics
    • III Why Finding Obesity Genes Matters
    • IV The Search for Obesity Genes
    • V Gene-Environment Interactions
    • VI Genetic Pathways of Obesity
    • VII Clinical Implications of the Discovery of Obesity Genes
    • References

    Chapter 22. Obesity: Overview of Medical Treatments and Interventions

    • Abstract
    • I Introduction
    • II Assessment of Overweight and Obesity
    • III Selecting Treatment Options
    • IV Pharmaceutical Interventions
    • V Weight Maintenance
    • VI Pediatric and Adolescent Obesity
    • VII The Future of Obesity
    • VIII Conclusion
    • References

    Chapter 23. Surgery for Severe Obesity

    • Abstract
    • I Introduction
    • II Bariatric Surgical Procedures
    • III Weight-Loss Surgeries
    • IV Clinical Aspects
    • V Preoperative Assessment
    • VI Postoperative Management
    • VII Long-Term Concerns
    • VIII Conclusion
    • References

    Chapter 24. Behavioral Risk Factors for Overweight and Obesity: Diet and Physical Activity

    • Abstract
    • I Introduction
    • II Obesity and Overweight
    • III Dietary Intake Factors
    • IV Physical Activity
    • V Conclusion
    • References

    Chapter 25. Snacking and Energy Balance in Humans

    • Abstract
    • I Introduction
    • II Definition of Snacking
    • III Prevalence of Snacking
    • IV Snacking and Type of Food Consumed
    • V Snacking and Energy Balance
    • VI Snacking as Part of a Healthy Diet
    • VII Conclusions
    • References

    Part D: Cardiovascular Disease

    Chapter 26. Genetic Influences on Blood Lipids and Cardiovascular Disease Risk

    • Abstract
    • I Introduction
    • II Representative GWAS
    • III Development of Cardiovascular Score
    • Acknowledgments
    • References

    Chapter 27. The Role of Diet in the Prevention and Treatment of Cardiovascular Disease

    • Abstract
    • I Introduction
    • II Effects of Macronutrients on CVD Risk Factors
    • III Evidence-Based Dietary Patterns for Reducing CVD Risk
    • IV Conclusions
    • References

    Chapter 28. Nutrition, Lifestyle, and Hypertension

    • Abstract
    • I Introduction
    • II Micronutrients
    • III Macronutrients
    • IV Other Foods and Dietary Factors
    • V Dietary Patterns
    • VI Weight Reduction and Multilifestyle Modification
    • VII Current Recommendations and Implementation
    • VIII Summary
    • References

    Part E: Diabetes Mellitus

    Chapter 29. Genetics and Diabetes

    • Abstract
    • I Introduction
    • II Diagnosis of Diabetes and Nongenetic Risk Factors
    • III Heritability and Monogenic Forms of Diabetes
    • IV Linkage Analysis and Candidate-Gene-Based Association Studies
    • V GWAS of Type 2 Diabetes
    • VI GWAS of Type 2 Diabetes-Related Quantitative Traits
    • VII Fine-Mapping of Identified Type 2 Diabetes Loci
    • VIII Sequencing and Rare Variants
    • IX Genetic Risk Score and Prediction Model for Type 2 Diabetes
    • X Gene-Environment Interactions in Type 2 Diabetes and Diabetes-Related Traits
    • XI Challenge and Future Direction
    • XII Summary
    • References

    Chapter 30. Obesity and the Risk for Type 2 Diabetes

    • Abstract
    • I Introduction
    • II Diagnostic Criteria for Obesity and Diabetes
    • III Epidemiological Evidence for a Relationship of Obesity and Diabetes
    • IV Prevention of Diabetes by Preventing Obesity
    • References
    • Further Reading

    Chapter 31. The Role of Diet in the Prevention and Treatment of Diabetes

    • Abstract
    • I Introduction
    • II Diagnostic Criteria and Diabetes Categories
    • III MNT for Diabetes Prevention and Treatment
    • IV Approaches to Treat Comorbidities and Reduce Complications
    • V Nutrient Intake Considerations
    • VI Collaborative Efforts for Diabetes Prevention and Treatment
    • VII Conclusion
    • References

    Chapter 32. Nutritional Management for Gestational Diabetes

    • Abstract
    • I Introduction
    • II Prevalence
    • III Risk Factors
    • IV Complications Associated with GDM
    • V Screening and Diagnosis
    • VI Weight Gain in Pregnancy
    • VII Monitoring in Pregnancy
    • VIII Nutrition Management
    • IX Physical Activity
    • X Pharmacological Therapy
    • XI Diabetes Self-Management Education and Behavioral Approach
    • XII Postpartum
    • XIII Conclusion
    • References

    Part F: Cancer

    Chapter 33. Interaction of Genetic Factors With Nutrition in Cancer

    • Abstract
    • I Introduction
    • II Background and Definitions
    • III Mechanisms of Diet-Gene Interactions
    • IV Methodological Issues
    • V Diet-Gene Interactions and Cancer
    • VI Future Directions
    • References

    Chapter 34. Nutrition and Cancers of the Breast, Endometrium, and Ovary

    • Abstract
    • I Introduction
    • II Breast Cancer
    • III Endometrial Cancer
    • IV Ovarian Cancer
    • V Summary and Conclusion
    • References

    Chapter 35. Nutrition and Prostate Cancer

    • Abstract
    • I Introduction
    • II Descriptive Epidemiology of Prostate Cancer
    • III Studies of Diet in Relation to Prostate Cancer
    • IV Genetics and Gene-Environment Interactions
    • V Conclusions and Implications for Prevention and Treatment
    • References

    Chapter 36. Nutrition and Colon Cancer

    • Abstract
    • I Introduction
    • II Fruits, Vegetables, and Legumes
    • III Meat
    • IV Milk and Dairy Foods
    • V Whole Grains
    • VI Beverages
    • VII Summary
    • References

    Part G: Gastrointestinal Health and Disease

    Chapter 37. Intestinal Microbiota and Diet in Health

    • Abstract
    • I Introduction
    • II Distribution and Diversity of the Human Intestinal Microbiota
    • III Bacterial Colonization, Succession, and Metabolism
    • IV Functions of the GI Tract Microbiota
    • V Methodology for Studying Intestinal Microbiota
    • VI Influence of Diet on Intestinal Microbiota
    • VII Microbiome-Associated Biomarkers
    • VIII Challenges in the Field
    • References

    Chapter 38. Gut Microbial Metabolism in Health and Disease

    • Abstract
    • I Introduction to the Gut Microbiota
    • II Conclusion
    • References

    Chapter 39. Nutritional Management of Inflammatory Bowel Disease and Short Bowel Syndrome

    • Abstract
    • I Inflammatory Bowel Disease
    • II Short Bowel Syndrome
    • III Conclusions
    • References

    Chapter 40. Nutrient Considerations in Lactose Intolerance

    • Abstract
    • I Introduction
    • II Lactose in the Diet
    • III Digestion of Lactose
    • IV Loss of Lactase Activity
    • V Diagnosis of Lactose Maldigestion
    • VI Lactose Maldigestion and Intolerance Symptoms
    • VII Lactose Digestion, Calcium, and Osteoporosis
    • VIII Dietary Management for Lactose Maldigestion
    • IX Gene Therapy for Lactose Intolerance
    • X Prebiotics as Treatment for Lactose Maldigesters
    • XI Summary
    • References

    Chapter 41. Nutritional Considerations in the Management of Gluten-Related Disorders

    • Abstract
    • I Introduction
    • II Symptoms of Celiac Disease
    • III Diagnosis of Celiac Disease
    • IV Treatment of Celiac Disease with a Gluten-Free Diet
    • V Management of the Complications of Celiac Disease
    • VI Summary
    • References

    Chapter 42. Nutrition and Cystic Fibrosis

    • Abstract
    • I Overview of Cystic Fibrosis
    • II Malnutrition in CF
    • III Nutrition Assessment
    • IV Nutrition Management
    • V Conclusions
    • References

    Part H: Bone Health and Disease

    Chapter 43. Current Understanding of Vitamin D Metabolism, Nutritional Status, and Role in Disease Prevention

    • Abstract
    • I Introduction
    • II Metabolism of Vitamin D
    • III Sources of Vitamin D
    • IV Vitamin D Nutritional Status Assessment and Relation to Disease Risk
    • V Dietary Requirements
    • VI Safety of Vitamin D
    • VII Future Considerations
    • VIII Conclusion
    • References

    Chapter 44. Osteoporosis: The Early Years

    • Abstract
    • I Introduction
    • II Acquiring Peak Bone Mass and Bone Strength
    • III Skeletal Fragility in Children
    • IV Nutrition and Development of Peak Bone Mass
    • V Conclusion
    • References

    Chapter 45. Osteoporosis in Adults

    • Abstract
    • I Introduction
    • II The Skeleton
    • III Adult Bone Maintenance
    • IV Diagnosis of Osteoporosis
    • V Osteoporosis Prevention and Treatment
    • VI Conclusion
    • References
       

     

  • 61800lei 550.00 lei

    This book provides a concise, state-of-the art review of the surgical treatment of metabolic syndrome and diabetes mellitus.  The volume reviews what current practices in surgery and metabolic syndrome and diabetes including the biohormonal effects of the different surgeries. Isolating the effects of the different procedures is critical to the decision tree for type of procedure selected for an individual patient. Specifically for diabetes, this textbook will provide a guide for practitioners to a tailored approach to the treatment. Areas of ongoing research that highlight the minimally invasive approach as well as incorporating what we know of the biochemical results of surgery are presented.  Results of established weight loss procedures and ongoing trials are juxtaposed against some of the more novel techniques to ascertain a best practice.

    Metabolic Surgery and the Surgical Treatment of Diabetes serves as a very useful resource for physicians and researchers dealing with, and interested in, this rising epidemic of metabolic syndrome and diabetes.  It  provides a concise yet comprehensive summary of the current status of the field that will help guide patient management and stimulate investigative efforts.

  • 590.00 lei

     

    Description:

     

    Oncological Functional Nutrition: Phytochemicals and Medicinal Plants presents the anticancer activities, metabolism, mechanism of action, doses, and sources of various phytochemicals and medicinal plants.

    Broken into five parts, this book addresses cancer epidemiology, molecular and therapeutic bases of cancer, macro and micronutrients in cancer prevention and treatment, phytochemicals in the cancer treatment, and medical plants as potential functional foods or resources for the obtention of metabolites with anticancer activity.

    Written for nutritionists, food scientists, health professionals, oncologists, endocrinologists, natural product chemists, ethnobotanists, chemists, pharmacists, biochemists, and students studying relating fields, Oncological Functional Nutrition: Phytochemicals and Medicinal Plants will be a useful reference for those interested in learning more about functional nutrition and cancer.

    Discusses functional nutrition as alternative therapy

    Provides recommendations and intervention strategies related to the consumption of phytochemicals, food, and medicinal plants

    Addresses cancer epidemiology, the molecular and therapeutic bases of cancer, phytochemicals in the cancer treatment, and medical plants

     

     

    Table of Contents:

     

    Chapter 1. Cancer epidemiology

    Abstract

    1.1 Introduction

    1.2 Theoretical framework

    1.3 Endogenous exposure

    1.4 Exogenous exposure

    1.5 Cancer and obesity

    1.6 Cancer factors according to affected body site

    1.7 Conclusions

    Acknowledgments

    References

    Chapter 2. Molecular and therapeutic bases of cancer

    Abstract

    2.1 Introduction

    2.2 Grow promotion and cell death suppression

    2.3 Cell signaling

    2.4 Replicative immortality and telomere dysfunctions

    2.5 Mechanisms of cell death: cell cycle checkpoints and DNA damage response

    2.6 Invasion and metastases

    2.7 Metabolic reprograming in cancer

    2.8 Microenvironment

    2.9 Inflammation

    2.10 Epigenetic of cancer

    2.11 Cancer and the circadian clock

    2.12 Treatment

    2.13 New paradigms of old ideas

    2.14 Conclusions

    Acknowledgments

    References

    Chapter 3. Macronutrients and micronutrients in cancer prevention and treatment

    Abstract

    3.1 Introduction

    3.2 Macronutrients in cancer

    3.3 Micronutrients

    3.4 Conclusions

    References

    Chapter 4. Phytochemicals in cancer treatment

    Abstract

    4.1 Introduction

    4.2 Phytochemicals

    4.3 Conclusions

    References

    Chapter 5. Medicinal plants as potential functional foods or resources for obtaining anticancer activity metabolites

    Abstract

    5.1 Introduction

    5.2 Medicinal plants with anticancer potential

    5.3 Conclusions

    Acknowledgments

    References

    Index

     

  • Diabetic Nephropathy: From Bench to Bedside
    La comanda in aproximativ 4 saptamani
    605.00 lei

     

  • 68800lei 625.00 lei

     

    Edited by Tetiana Golikova, National University of Food Technologies (NUFT), Kyiv, Ukraine; Diana Bogueva, Adjunct Postdoctoral Fellow, Curtin University Sustainability Policy (CUSP) Institute, Curtin University, Centre Manager, Centre for Advanced Food Enginomics (CAFE), The University of Sydney, Australia; Mark Shamtsyan, St. Petersburg State Institute of Technology, St. Petersburg, Russia; Ida Jakobsone, Academic Centre for Natural Sciences, Chemistry Department, Centre for Food Chemistry, University of Latvia, Riga, Latvia and Maris Jakobsons, Academic Centre for Natural Sciences, Chemistry Department, Centre for Food Chemistry, University of Latvia, Riga, Latvia

     

    Features:

    • Analyzes nutritional and health claims relating to Eastern European foods
    • Includes traditional and ethnic foods from Russia, Belarus, Ukraine, Estonia, Latvia and Lithuania
    • Explores both scientific and anecdotal diet-based health claims
    • Examines if foods meet regulatory requirements and how to remedy non-compliance
    • Reviews the influence of historical eating habits on today’s diets

     

  • 68800lei 630.00 lei

     

    Features:


    Includes a bioscience approach that focuses on inflammation and revisits the lipid hypothesis

    Presents the view that nutritional interventions have considerable value, not only for reducing cardiovascular risk for CVDs patients, but also acting as the best precaution for otherwise healthy people

    Advocates that nutritional habits that are formed at a young age are the best way to tackle the global epidemic that is CVDs



    Table Of Contents:


    1. The Origin of Chronic Diseases with Respect to Cardiovascular Disease
    Ronan Lordan, Alexandros Tsoupras, and Ioannis Zabetakis
    2. Inflammation
    Ronan Lordan, Alexandros Tsoupras, and Ioannis Zabetakis
    3. Inflammation and Cardiovascular Diseases
    Alexandros Tsoupras, Ronan Lordan, and Ioannis Zabetakis
    4. The Lipid Hypothesis and The Seven Countries Study
    Ronan Lordan, Alexandros Tsoupras, and Ioannis Zabetakis
    5. The Role of Cholesterol in Atherosclerosis, CVD, and Dietary Patterns
    Alexandros Tsoupras, Ronan Lordan, and Ioannis Zabetakis
    6. Statins: Rationale, Mode of Action, and Side-effects
    Sherif Sultan, Ashwini D’Souza, Ioannis Zabetakis, Ronan Lordan, Alexandros Tsoupras, Edel P Kavanagh, and Niamh Hynes
    7. Cardiovascular Risk: Assumptions, Limitations, and Research
    Alexandros Tsoupras, Ronan Lordan, and Ioannis Zabetakis
    8. Diet and Cardiovascular Disease: The Mediterranean Diet
    Audrey Tierney, Ronan Lordan, Alexandros Tsoupas, and Ioannis Zabetakis
    9. Nutrition Versus Statins in Primary Prevention: Where do we Stand Now?
    Ioannis Zabetakis, Ronan Lordan, and Alexandros Tsoupras

       

     

  • Nutrition and Bariatric Surgery
    La comanda in aproximativ 4 saptamani
    68800lei 670.00 lei

     

    Features:

     

    • Discusses preoperative nutritional requirements and deficiencies surrounding bariatric surgery
    • Presents preoperative diets, including LCD, VLCD and commercial supplements
    • Contains nutritional recommendations after restrictive, mixed and malabsorptive procedures

     

     

    Table Of Contents:

     

    1. Preoperative nutritional deficiencies
    2. Nutritional evaluation and calculation of nutritional requirements in the preoperative course
    3. Preoperative diets: LCD, VLCD and commercial supplements
    4. Impact of preoperative nutritional intervention on comorbidities: Type 2 diabetes, hypertension, dyslipidemia and NAFLD
    5. Fluid therapy during bariatric surgery
    6. Bariatric surgery options
    7. Postoperative complications. Indications and access routes for enteral and parenteral nutrition
    8. Nutritional treatment in the critically-ill complicated patient
    9. Nutritional recommendations after restrictive procedures
    10. Nutritional recommendations after mixed procedures
    11. Nutritional recommendations after malabsorptive procedures
    12. Postoperative vitamin and mineral supplementation
    13. Special nutritional requirements in children and adolescents undergoing bariatric surgery
    14. Special nutritional requirements in the elderly patient undergoing bariatric surgery
    15. Special nutritional requirements in specific situations in women: Pregnanacy, lactancy and post-menopauseal status
    16. Follow-up and screening of postoperative nutritional deficiencies
    17. Postoperative management of specific complications: Anemia, protein malnutrition and neurological disorders
    18. Cookbook for bariatric patients

       

     

  • 690.00 lei

     

    Features:


    Provides an accessible source of the most current, reliable and comprehensive information in the broad field of nutrition

    Features new chapters on topics of emerging importance, including the microbiome, eating disorders, nutrition in extreme environments, and the role of nutrition and cognition in mental status

    Covers topics of clinical relevance, including the role of nutrition in cancer support, ICU nutrition, supporting patients with burns, and wasting, deconditioning and hypermetabolic conditions


    Table Of Contents:


    Contents of Volume 2
    Editor Biographies 
    Contributors to Volume 2 
    Foreword 
    Preface 
    Acknowledgments
     
    Section A. Lifestage Nutrition and Maintaining Health

    1. Infant nutrition 
    STEPHANIE P. GILLEY AND NANCY F. KREBS
    2. Nutrient needs and requirements during growth 
    ELIZABETH PROUT PARKS, MARIA R. MASCARENHAS, AND VI GOH
    3. Maternal nutrient metabolism and requirements in pregnancy 
    KIMBERLY K. VESCO, KAREN LINDSAY, AND MARIE JOHNSON
    4. Nutrient metabolism and requirements in lactation 
    JIMI FRANCIS AND REBECCA EGDORF
    5. Nutrition, aging, and requirements in the elderly 
    IBRAHIM ELMADFA AND ALEXA L. MEYER
    6. Nutrition for sport and physical activity 
    LOUISE M. BURKE AND MELINDA M. MANORE
    7. A ration is not food until it is eaten: nutrition lessons learned from feeding soldiers 
    KARL E. FRIEDL, E. WAYNE ASKEW, AND DAVID D. SCHNAKENBERG
    8. Energy balance: impact of physiology and psychology on food choice and eating behavior
    ALEXANDRA M. JOHNSTONE AND SYLVIA STEPHEN
    9. Eating behaviors and strategies to promote weight loss and maintenance 
    DONNA H. RYAN AND STEPHEN ANTON
    10. Taste, cost, convenience, and food choices 
    ADAM DREWNOWSKI AND PABLO MONSIVAIS

    Section B. Nutrition Monitoring, Measurement, and Regulation

    11. Present knowledge in nutrition -nutrient databases 
    DAVID B. HAYTOWITZ AND PAMELA R. PEHRSSON
    12. Nutrition surveillance 
    KIRSTEN A. HERRICK AND CYNTHIA L. OGDEN
    13. Dietary patterns 
    SARAH A. MCNAUGHTON
    14. Assessment of dietary intake by self-reports and biological markers 
    MARGA C. OCKE´, JEANNE H.M. DE VRIES, AND PAUL J.M. HULSHOF
    15. Establishing nutrient intake values 
    JANINE L. LEWIS AND JOHANNA T. DWYER
    16. Nutrition in labeling 
    ELIZABETH J. CAMPBELL, JAMES E. HOADLEY, AND ROBERT C. POST
    17. Food insecurity, hunger, and malnutrition 
    KATHERINE ALAIMO, MARIANA CHILTON, AND SONYA J. JONES

    Section C. Clinical Nutrition

    18. The role of diet in chronic disease 
    KATHERINE L. TUCKER
    19. Eating disorders 
    RENEE D. RIENECKE, LAURA M. NANCE, AND ELIZABETH M. WALLIS
    20. Diabetes and insulin resistance 
    KIRSTINE J. BELL, STEPHEN COLAGIURI, AND JENNIE  BRAND-MILLER
    21. Hypertension 
    THOMAS A.B. SANDERS
    22. Nutrition and atherosclerotic cardiovascular disease 
    PHILIP A. SAPP, TERRENCE M. RILEY, ALYSSA M. TINDALL, VALERIE K. SULLIVAN, EMILY A. JOHNSTON, KRISTINA S. PETERSEN, AND PENNY M. KRIS-ETHERTON
    23. Nutrition and gastrointestinal disorders 
    CAROLYN NEWBERRY, ELIZABETH PROUT PARKS, AND ASIM MAQBOOL
    24. Kidney disease and nutrition in adults and children 
    NAMRATA G. JAIN, HILDA E. FERNANDEZ, AND THOMAS L. NICKOLAS
    25. Alcohol: the role in nutrition and health 
    PAOLO M. SUTER
    26. Liver disease 
    CRAIG JAMES MCCLAIN, LAURA SMART, SARAH SAFADI, AND IRINA KIRPICH
    27. Nutritional anemias 
    AJIBOLA IBRAHEEM ABIOYE AND WAFAIE W. FAWZI
    28. Nutrition and bone disease 
    RENE´ RIZZOLI
    29. Food allergies, sensitivities, and intolerances 
    STEVE L. TAYLOR AND JOSEPH L. BAUMERT
    30. Nutrition and autoimmune diseases 
    SIMIN NIKBIN MEYDANI, WEIMIN GUO, SUNG NIM HAN, AND DAYONG WU
    31. Specialized nutrition support 
    VIVIAN M. ZHAO AND THOMAS R. ZIEGLER
    32. Nutrition support in critically ill adults and children 
    SHARON Y. IRVING, LIAM MCKEEVER, VIJAY SRINIVASAN, AND CHARLENE COMPHER
    33. Clinical nutrition in patients with cancer 
    ASTA BYE AND ELLISIV LÆRUM-ONSAGER
    34. Specialized nutrition support in burns, wasting, deconditioning, and hypermetabolic conditions 
    JUQUAN SONG, STEVEN E. WOLF, CHARLES E. WADE, AND THOMAS R. ZIEGLER

    Index 

       

     

  • 77300lei 720.00 lei

    This new edition of the popular and market–leading Diabetes in Old Age features up–to–date and comprehensive information about the key aspects of managing older people with diabetes, predominantly type 2 diabetes.
    With a strong evidence–based focus throughout, the entire range of issues surrounding diabetes and its many complications are covered, each with a clear focus on how they relate directly to the older patient. Varying approaches to optimizing diabetes care in the community, primary care and secondary care health care arenas are presented, and   the importance of comprehensive functional assessment is emphasized. Coverage of areas unique to an ageing population of older people with diabetes such as falls management, frailty and sarcopenia, and cognitive dysfunction form a key cornerstone of the book.  In every chapter, best practice points and key learning outcomes are provided, as well as published evidence bases for each major conclusion.

    Diabetes in Old Age, 4th edition
    is essential reading for diabetologists and endocrinologists, diabetes specialist nurses, primary care physicians, general physicians and geriatricians, podiatrists and dieticians with an interest in diabetes, as well as all health professionals engaged in the delivery of diabetes care to older people.

  • 81400lei 800.00 lei

    Nutritional and Therapeutic Interventions for Diabetes and Metabolic Syndrome, Second Edition, provides an overview of the current diabetes epidemic, outlines the consequences of this crisis, and lays out strategies to forestall and prevent diabetes, obesity and other intricate issues of metabolic syndrome. Contributing experts provide up-to-date global approaches to the critical consequences of metabolic syndrome and make the book an important reference for those working with the treatment, evaluation or public health planning for the effects of metabolic syndrome and diabetes. Completely revised with 15 new chapters, the book includes coverage of the roles of gut microbiome in obesity and diabetes, macrovascular and microvascular complications, diabetes, metabolic syndrome and kidney disease, aspects of diabetic cardiomyopathy, diabetes, Alzheimer?s and neurodegenerative diseases, roles of SGLT2 inhibitors in the treatment of type 2 diabetes, novel biomarkers in diabetes, roles of Trigonella foenum-graecumseed extract in type 2 diabetes, beneficial effects of chromium (III) and vanadium supplements in diabetes, prevention of type 1 diabetes, novel drugs in the therapeutic intervention of type 2 diabetes, eHealth and mobile apps for self-management, artificial pancreatic transplantation, non-invasive glucose monitoring, and the app for glucose regulation. Contains a scientific discussion of the epidemiology and pathophysiology of the relationship between diabetes and metabolic syndrome Includes coverage of Pre-diabetes conditions, plus both Type I and Type II Diabetes Presents both prevention and treatment options

  • 91900lei 850.00 lei

     

    Features:

     

    • Presents information on the prevention of disease using bioactive compounds
    • Consolidates the research outcome from a variety of sources on specific bioactive foods
    • Contains coverage of bioactive lipids and lipid mediators, bioactive phytochemicals, probiotics, bioactive proteins, peptides, polysaccharides, fibers and sphingolipids

     

     

    Table Of Contents:

     

    1. Preface
    2. Bioactive Lipids and their metabolism, function, and sources
    3. Bioactive Lipids and their impacts on epigenetics
    4. Bioactive Lipids in cancers
    5. Bioactive Lipids in Immune cells function and immune disorders
    6. Bioactive lipids in metabolic syndromes, and hemostatic factors and fibrinolysis
    7. Bioactive lipids and brain function: From their mechanistic roles to clinical trials
    8. Bioactive lipids on platelet function and platelet-vessel wall Interactions
    9. Polysaccharide on diabetes, obesity and other CVD risk factors
    10. Polysaccharides on the gut microbiome and epigenome
    11. Polysaccharides and their bioactivity and biomedical applications
    12. Polysaccharides and immune function
    13. Polysaccharides on metabolic syndromes and dyslipidemia
    14. Polysaccharides and Cancer
    15. Polyphenols and their antioxidant and non-antioxidant effects in health and disease
    16. Polyphenols in neuroprotection and brain disorders
    17. Polyphenols and their impacts on the host epigenome and the gut microbiome
    18. Polyphenols and cancer
    19. Polyphenols and their effects on metabolic syndromes and other CVD risk factors
    20. Gut microbiota on human health and disease
    21. Gut microbiota and lipid metabolism and metabolic syndrome
    22. Gut Microbiota and their effects on atherosclerosis, platelet function, and hypertension
    23. Gut microbiota and the immune system and inflammation
    24. Gut microbiota and brain function and pathophysiology
    25. Gut microbiota and obesity and the body weight regulation
    26. Gut microbiota and hypertension, diabetes, and other cardiovascular risk factors
    27. Bioactive peptides and proteins on hypertension and endothelium function
    28. Bioactive alkaloids
    29. Health effects of terpenes
    30. Clinical use of Curcumin
    31. Sources and bioactivity of volatile compounds of fruits and vegetable
    32. Cardioprotective properties of water-soluble compounds of Tomato

       

    Bottom of Form

     

  • 99100lei 860.00 lei

     

    Description:

    Barasi's Human Nutrition: A Health Perspective, Third Edition, provides a comprehensive introduction to the principles and practice of nutrition. Thoroughly revised, restructured, and updated, this new edition presents up-to-date scientific information in an accessible and reader-friendly format, emphasising how important nutrition is for evidence across the full translational health spectrum, from epidemiology and basic sciences through clinical and public heath applications, and ultimately into sustainable public policy. This third edition places more emphasis on applied nutrition than previous editions. Specifically, sections relating to clinical nutrition, public health nutrition, and improving foods for better health are now separate chapters with new chapters on sport nutrition, obesity, and weight management, and each section has a dedicated table of contents to better highlight the subject covered. The book also focuses on nutritional issues related to globally important, potentially preventable, major diseases, such as coronary heart disease, cancer, and diabetes, and discusses methods for studying nutrition and relevant essential dietary principles for intervention. This textbook is written from the perspective of experienced teachers at the undergraduate and graduate levels and is an invaluable resource for students in health and nutrition and for those pursuing further qualifications in food science. While containing substantial detail on some interesting topics, this book is written in an ‘easy-read’ style, which makes potentially complicated subjects accessible to general readers as well as to the more specialised user. It provides both an entry-level introduction to human nutrition for introductory or intermediate undergraduate students and also sufficient comprehensive detail to serve as a reference book for Masters or PhD students.

     

     

    Table of Contents:

     

    Section I Foods, Nutrient Requirements and Nutrition

    Chapter 1: Introduction What is Nutrition?

    Chapter 2: Nutrient Requirements and the Nutritionally Balanced Diet

    Chapter 3: Macronutrients in Foods and Diets Proteins, Carbohydrates and Fats

    Chapter 4: Vitamins and Phytochemicals

    Chapter 5: Minerals, Electrolytes and Fluid

    Section II Nutrition through the Life Cycle

    Chapter 6: Nutrition during Pregnancy and Lactation

    Chapter 7: Nutrition during Infancy, Childhood and Adolescence

    Chapter 8: Nutrition during Adulthood and Ageing

    Section III Digestion, Absorption and Nutrient Metabolism

    Chapter 9: Gut Structures, Functions and Control of Digestion

    Chapter 10: Digestion and Absorption of Nutrients

    Chapter 11: Metabolism and Function of Macronutrients

    Chapter 12: Metabolism and Function of Micronutrients

    Section IV Eating Behaviour and Nutritional Epidemiology

    Chapter 13: Habits and Influences on Eating Behaviours

    Chapter 14: Diet and Coronary Heart Disease

    Chapter 15: Diet and Cancer

    Section V Dietary and Nutritional Assessment

    Chapter 16: Energy: Intake and Expenditure

    Chapter 17: Energy Balance

    Chapter 18: Dietary and Nutritional Assessment

    Section VI Applied Nutrition

    Chapter 19: Introduction to Public Health Nutrition and Health Promotion

    Chapter 20: Introduction to Obesity and Weight Management

    Chapter 21: Introduction to Clinical Nutrition

    Chapter 22: Introduction to Sport Nutrition

    Chapter 23: Improving Foods for Better Nutrition

    Index

     

  • 920.00 lei

     

    Description:

     

    Nutritional Composition and Antioxidant Properties of Fruits and Vegetables provides an overview of the nutritional and anti-nutritional composition, antioxidant potential, and health benefits of a wide range of commonly consumed fruits and vegetables. The book presents a comprehensive overview on a variety of topics, including inflorescence, flowers and flower buds (broccoli, cauliflower, cabbage), bulb, stem and stalk (onion, celery, asparagus, celery), leaves (watercress, lettuce, spinach), fruit and seed (peppers, squash, tomato, eggplant, green beans), roots and tubers (red beet, carrots, radish), and fruits, such as citrus (orange, lemon, grapefruit), berries (blackberry, strawberry, lingonberry, bayberry, blueberry), melons (pumpkin, watermelon), and more.

    Each chapter, contributed by an international expert in the field, also discusses the factors influencing antioxidant content, such as genotype, environmental variation and agronomic conditions.

    Contains detailed information on nutritional and anti-nutritional composition for commonly consumed fruits and vegetables

    Presents recent epidemiological information on the health benefits of fresh produce

    Provides in-depth information about the antioxidant properties of a range of fruits and vegetables

     

     

    Table of Contents:

     

    I. Vegetables

    1 Inflorescence/flowers/flower buds

    1 Broccoli

    1.1 Background

    1.2 Nutritional components of broccoli

    1.3 Antinutritional factors in broccoli

    1.4 Health benefits

    1.4.1 Cancer prevention

    1.4.2 Detoxification

    1.4.3 Maintaining healthy skin

    1.4.4 Heart health

    1.4.5 Effect on immune system

    1.4.6 Anemia

    1.4.7 Ulcer

    1.4.8 Eye health

    1.4.9 Bone health

    1.4.10 Diabetes

    1.5 Factors affecting bioactive components of broccoli

    1.6 Possible health risk of consuming broccoli

    1.7 Concluding remarks and future trends

    References

    2 Cauliflower

    2.1 Background

    2.2 Health benefits

    2.3 Macronutrients, micronutrients, and antinutritional compounds

    2.3.1 Macronutrients

    2.3.2 Micronutrients

    2.3.3 Antinutritional compounds

    2.4 Antioxidant phytochemicals

    2.4.1 Glucosinolates

    2.4.2 Ascorbic acid

    2.4.3 Polyphenols

    2.4.4 Thiol compounds

    2.4.5 Carotenoids

    2.4.6 Vitamin E

    2.5 Antioxidant properties

    2.6 Factors influencing antioxidants content

    2.6.1 Genotype variations

    2.6.2 Environmental variations

    2.6.3 Agronomic conditions

    2.7 Cauliflower by-products (as dietary or food antioxidants)

    2.8 Concluding remarks and future trends

    References

    3 Cabbage

    3.1 Background

    3.2 Health benefits of cabbage

    3.2.1 Cancer

    3.2.2 Antiinflammatory

    3.2.3 Cardiovascular disease

    3.2.4 Alzheimer’s disease

    3.2.5 Other health benefits

    3.3 Nutritional and antinutritional composition of cabbage

    3.3.1 Macronutrients

    3.3.2 Micronutrients

    3.3.3 Antinutrients

    3.3.3.1 Tannins

    3.3.3.2 Phytic acid

    3.3.3.3 Cyanide

    3.4 Antioxidant phytochemicals of cabbage

    3.4.1 Vitamins

    3.4.1.1 Carotenoids

    3.4.1.2 Vitamin C

    3.4.1.3 Vitamin E

    3.4.2 Phytochemicals

    3.4.2.1 Phenolic compounds

    3.4.2.2 Glucosinolates

    3.4.2.2.1 Isothiocyanates

    3.4.2.2.2 Indoles

    3.5 Factors influencing antioxidant and nutritional profile of cabbage

    3.5.1 Genotype variation

    3.5.2 Environmental variation

    3.5.3 Agronomic conditions

    3.6 Side effects associated with cabbage consumption

    3.7 Breakthroughs in the utilization of cabbage waste

    3.8 Concluding remarks and future trends

    References

    4 Artichoke

    4.1 Globe artichoke

    4.2 Chemical composition

    4.2.1 Artichoke and polyphenolic compounds

    4.2.2 Artichoke and dietary fiber

    4.2.3 Artichoke and proteins

    4.2.4 Artichoke and lipids

    4.3 Health effects associated to globe artichoke

    4.3.1 Hepatoprotective properties

    4.3.2 Choleretic activity

    4.3.3 Antioxidant properties

    4.3.4 Antiviral properties

    4.3.5 Antimicrobial properties

    4.3.6 Prebiotic capacity

    4.3.7 Antidiabetic activity

    4.3.8 Reduction of cholesterol

    4.3.9 Anticancer effects

    4.3.10 Adverse effects

    4.4 Conclusions

    Acknowledgment

    References

    2 Bulb/Stem/Stalk

    5 Onion

    5.1 Background

    5.2 Health benefits

    5.3 Nutritional and antinutritional composition

    5.3.1 Dry matter, food fibers, and unstructural saccharides

    5.3.2 Acidity

    5.3.3 Amino acids

    5.3.4 Mineral composition

    5.4 Antioxidant phytochemicals and properties

    5.4.1 S-Alkenyl cystein sulfoxides

    5.4.2 Polyphenols and flavonoids

    5.4.3 Saponins

    5.5 Factors influencing nutritional and antioxidants content

    5.6 Concluding remarks and future trends

    Acknowledgment

    References

    6 Garlic

    6.1 Garlic; origin and major types

    6.1.1 Subspecies and varieties

    6.1.2 Uses

    6.2 Health benefits of garlic

    6.2.1 Effects on cardiovascular diseases

    6.2.2 Atherosclerosis

    6.2.3 Hypertension

    6.2.4 Platelet aggregation

    6.2.5 Effects on diabetes mellitus

    6.2.6 Antimicrobial effect

    6.2.7 Dermatological applications

    6.2.8 Neurological disorders

    6.2.9 Dyspepsia and indigestion

    6.2.10 Other health benefits

    6.3 Garlic composition and constituents

    6.3.1 Nutritional composition

    6.3.2 Phytochemical constituents

    6.3.3 Alliinase and thiosulfinates

    6.4 Concluding remarks and future trends

    References

    7 Celery

    7.1 Background

    7.2 Nutritional composition

    7.3 Health benefits

    7.3.1 Anti-inflammatory and analgesic activities

    7.3.2 Enhanced memory and neuroprotective effects

    7.3.3 Anti-hypertensive effects

    7.3.4 Anti-cancer effects

    7.3.5 Gastroprotective effects

    7.3.6 Anti-microbial effects

    7.3.7 Anti-oxidant effects

    7.4 Anti-oxidant phytochemicals

    7.5 Factors influencing anti-oxidant content

    7.5.1 Cultivars of A. graveolens

    7.5.2 Storage

    7.5.3 Cooking methods

    7.5.4 Methods of extraction

    7.5.5 Parts of the A. graveolens plant

    7.6 Toxicological properties

    7.7 Concluding remarks and future trends

    Acknowledgments

    References

    Further reading

    8 Asparagus

    8.1 Background

    8.2 Health benefits

    8.3 Nutritional composition

    8.3.1 Moisture

    8.3.2 Carbohydrates

    8.3.3 Proteins

    8.3.3.1 Vitamins

    8.3.3.2 Minerals

    8.4 Antioxidant phytochemicals

    8.4.1 Flavonoids

    8.4.2 Hydroxycinnamic acids

    8.4.3 Saponin

    8.5 Antioxidant properties

    8.6 Factors influencing antioxidants content

    8.6.1 Genotype

    8.6.2 Environmental and agronomic conditions

    8.7 Asparagus by-products as a source of functional ingredients

    8.7.1 Stems and leaves

    8.7.2 Basal portions of asparagus spears

    8.7.3 Crown and roots

    8.7.4 Concluding remarks and future trends

    Acknowledgment

    References

    3 Leafy Vegetables

    9 Lettuce

    9.1 Background

    9.1.1 Overview of global lettuce market

    9.2 General health benefits of lettuce

    9.2.1 Health benefits of loose leaf and butterhead (Boston) and bib lettuce

    9.2.2 Health benefits of romaine (cos) lettuce

    9.2.3 Health benefits of iceberg lettuce

    9.3 Nutritional and antinutritional composition of lettuce

    9.3.1 Nutritional composition of lettuce

    9.3.2 Antinutritional components and side effects of lettuce

    9.4 Polyphenols and antioxidant phytochemical in four lettuce varieties

    9.5 Factors influencing the antioxidant content

    9.5.1 Effect of genotype variation on antioxidant status in lettuce

    9.5.2 Effect of environmental variation on antioxidant status in lettuce

    9.5.3 Effect of agronomic conditions on antioxidant status in lettuce

    9.6 Other aspects

    9.6.1 Lettuce in beauty and health care formulation

    9.6.2 Lettuce in medicinal formulation

    9.7 Future trends of lettuce

    References

    10 Kale

    10.1 Background

    10.2 Nutritional composition and quality parameters

    10.2.1 Sugar and organic acids

    10.2.2 Fatty acid content

    10.2.3 Amino acid composition

    10.2.4 Mineral composition

    10.3 Antioxidant phytochemicals

    10.3.1 Glucosinolates

    10.3.2 Isothyocianates

    10.3.3 Phenolic compounds

    10.3.4 Phytic acid

    10.3.5 Brassinosteroids

    10.4 Health benefits

    10.4.1 Glucosinolates metabolism

    10.4.2 Antioxidant activity

    10.4.3 Oxidative stress

    10.4.4 Cancer prevention

    10.4.5 Antiinflammatory effect

    10.4.6 Xenobiotic metabolism: enzyme inhibition

    10.4.7 Other health benefits

    10.5 Factors influencing the antioxidant content and other parameters

    10.5.1 Environmental variations

    10.5.2 Agronomic conditions: fertilization and cropping systems

    10.5.3 Influence of processing and cooking

    10.6 Concluding remarks and future trends

    Acknowledgments

    References

    11 Spinach

    11.1 Background

    11.2 Nutritional and antinutritional composition

    11.2.1 Macronutrients

    11.2.2 Micronutrients

    11.2.3 Antinutrient composition

    11.3 Health benefits

    11.3.1 Healthy diets

    11.3.2 Lipid-lowering properties and cardiovascular protection

    11.3.3 Antiobesity effects

    11.3.4 Hypoglycemic activity

    11.3.5 Antiinflammatory effects

    11.3.6 Anticancer properties

    11.3.7 Neuronal protection

    11.3.8 Antimacular degeneration

    11.3.9 Others

    11.4 Antioxidant components in spinach

    11.4.1 Antioxidant enzymes

    11.4.2 Vitamins and carotenes

    11.4.3 Phenolic and flavonoid acids

    11.4.4 Other structures

    11.5 Antioxidant activity test

    11.6 Environmental variations and agronomic conditions

    11.7 Development of novel products with spinach as ingredient

    11.8 Conclusion

    References

    12 Watercress

    12.1 Introduction

    12.2 Nutritional composition

    12.2.1 Proximate composition

    12.2.2 Free sugars

    12.2.3 Fatty acids

    12.2.4 Minerals

    12.2.5 Vitamins

    12.3 Antinutrients composition

    12.4 Nonnutrients composition

    12.4.1 Phenolic compounds

    12.4.2 Glucosinolates

    12.5 Antioxidant properties

    12.5.1 Mechanisms of the antioxidant activity assays

    12.5.2 In vitro antioxidant activity

    12.6 Health benefits

    12.7 Safety precautions

    12.8 Concluding remarks and future trends

    Acknowledgments

    References

    4 Fruit and Seed

    13 Pepper

    13.1 Background

    13.2 Health benefits

    13.2.1 Recent epidemiological studies

    13.2.2 Interventional trials

    13.3 Nutritional and antinutritional composition

    13.3.1 Nutritional composition

    13.3.2 Antinutrients

    13.3.2.1 Solanine

    13.3.2.2 Lectin

    13.3.2.3 Protease inhibitors

    13.4 Antioxidant phytochemicals

    13.4.1 Vitamin C

    13.4.2 Carotenoids

    13.4.3 Vitamin E

    13.4.4 Phenolic compounds

    13.4.5 Thiols

    13.4.6 Factors influencing antioxidants content of peppers

    13.4.7 Genotype variation

    13.4.8 Environmental variation

    13.4.9 Agronomic conditions

    13.5 Other aspects

    13.5.1 Side effects

    13.5.2 Capsaicin and heat sensation

    13.5.3 Postharvest effects on peppers

    13.5.3.1 Storage

    13.5.3.2 Disinfecting and detoxification

    13.5.3.3 Cooking

    13.6 Concluding remarks and future trends

    References

    14 Summer squash

    14.1 Introduction

    14.2 Health benefits

    14.2.1 Antioxidant activity

    14.2.2 Anticarcinogenic compounds

    14.2.3 Antiinflammatory properties

    14.2.4 Antimicrobial properties

    14.2.5 Blood sugar regulation

    14.2.6 Prostatic hyperplasia (BPH) and urinary function

    14.3 Nutritional and antinutritional composition

    14.3.1 Water

    14.3.2 Protein

    14.3.3 Fat

    14.3.4 Carbohydrates

    14.3.5 Fiber

    14.3.6 Minerals

    14.3.7 Antinutritional compounds

    14.4 Antioxidant properties

    14.4.1 Ascorbic acid

    14.4.2 Carotenoids

    14.4.2.1 Chlorophylls

    14.4.3 Polyphenols

    14.4.4 Vitamins

    14.4.5 Cucurbitacins

    14.5 Factors influencing the nutritional content

    14.5.1 Genotype and ripening stage variation

    14.5.2 Environmental variation

    14.5.2.1 Water

    14.5.2.2 Soil

    14.5.2.3 Growing season (related to temperature and radiation)

    14.5.3 Agronomic conditions

    14.5.3.1 Irrigation systems

    14.5.3.2 Nutrient solution

    14.5.3.3 Fertilizers

    14.6 Potential contribution

    14.7 Concluding remarks and future trends

    Acknowledgments

    References

    15 Tomato

    15.1 Introduction

    15.2 Nutritional composition

    15.3 Antioxidant capacity and bioactive compounds profile

    15.3.1 Total antioxidant capacity

    15.3.2 Phenolic compounds in tomato

    15.3.3 Carotenoids

    15.4 Factors influencing the antioxidant properties of tomato

    15.4.1 Tomato variety and ripening stage at harvest

    15.4.2 Plant mineral nutrition

    15.4.3 Light conditions

    15.5 Potential health effects

    15.5.1 Cardiovascular disease

    15.5.2 Hypertension

    15.5.3 Nonalcoholic fatty liver disease

    15.5.4 Cancer

    15.5.5 Osteoporosis

    15.5.6 Alzheimer’s disease

    Conclusions

    References

    Further Reading

    16 Eggplant

    16.1 Introduction

    16.2 Production and consumption of eggplant

    16.3 Proximate composition of eggplant

    16.4 Bioactive compounds in eggplant and their antioxidant properties

    16.4.1 Phenolics

    16.4.2 Flavonoids

    16.4.2.1 Anthocyanins

    16.4.2.2 Other minor components

    16.5 Browning in eggplant

    16.6 Postharvest changes in the quality of eggplant

    16.7 Effect of cooking on the properties of eggplant

    16.8 Antioxidant activity studies on eggplant

    16.9 Health promoting properties of the bioactive compounds in eggplant

    16.10 Allergens in eggplant

    16.11 Concluding remarks and future trends

    References

    Further reading

    17 Green beans

    17.1 Background

    17.2 Health benefits

    17.2.1 Cardiovascular disease

    17.2.2 Diabetes

    17.2.3 Cancer

    17.2.4 Fertility and prenatal health

    17.2.5 Depression

    17.2.6 Bone health

    17.2.7 Eye health

    17.2.8 Gastrointestinal issues

    17.2.9 Additional health benefits of green beans

    17.3 Health risks of green beans

    17.3.1 Phytates

    17.3.2 Lectins

    17.3.3 Oxalates

    17.3.4 Allergies

    17.4 Nutritional and antinutritional composition

    17.4.1 Macronutrients

    17.4.2 Vitamins

    17.4.3 Minerals

    17.5 Antioxidant potential of green beans

    17.6 Factors influencing antioxidant content

    17.6.1 Genotype variation

    17.6.2 Environmental variation

    17.6.3 Processing conditions

    17.7 Other aspects

    17.8 Concluding remarks and future trends

    Acknowledgment

    References

    Further reading

    18 Cluster beans

    18.1 Introduction

    18.2 Chemical and nutritional composition

    18.3 Guar gum—the fiber component and its application in food industry

    18.4 Health benefits of cluster beans/guar gum

    18.4.1 Effective in the weight management

    18.4.2 Provides a feeling of satiety

    18.4.3 Assists in the management of diabetes

    18.4.4 Effective in cholesterol/lipid lowering under condition of hypercholesterolemia

    18.4.5 Effective in managing blood pressure

    18.4.6 Cardioprotective influence

    18.4.7 Prevention of cholesterol gallstone disease

    18.4.8 Digestive aid: prevention of constipation

    18.4.9 Gastrointestinal protection

    18.4.10 Antiinflammatory and cancer preventive influence

    Conclusion

    References

    5 Roots and Tubers

    19 Red beet

    19.1 Introduction

    19.2 Nutritional and antinutritional composition

    19.3 Health benefits

    19.4 Betalains in red beet

    19.4.1 Application of betalains as food colorants

    19.5 Antioxidant properties

    19.5.1 Factors influencing antioxidants content

    19.6 Genotype and environmental variations

    19.6.1 Agronomic conditions

    19.7 Conclusion and future trends

    Acknowledgment

    References

    20 Carrot

    20.1 Background

    20.2 Health benefits

    20.2.1 Prevention of cardiovascular diseases

    20.2.2 Maintaining eyesight and eye health

    20.2.3 Prevention of certain cancers

    20.3 Nutritional and antinutritional composition

    20.3.1 Macronutrient composition

    20.3.2 Micronutrient composition

    20.3.2.1 Vitamin E

    20.3.2.2 Vitamin C

    20.3.2.3 Minerals

    20.4 Antioxidant phytochemicals

    20.4.1 Carotenoid content

    20.4.2 Vitamin E content

    20.4.3 Vitamin C content

    20.4.4 Anthocyanin content

    20.5 Antioxidant properties

    20.6 Factors influencing antioxidants content

    20.6.1 Genotype variation

    20.6.2 Environmental variation

    20.6.3 Agronomic conditions

    20.7 Concluding remarks and future trends

    References

    21 Potato

    21.1 Introduction

    21.2 History

    21.3 Nutrient content of potatoes

    21.3.1 Carbohydrate

    21.3.2 Protein

    21.3.3 Lipid and dietary fibers

    21.3.4 Minerals

    21.3.5 Vitamins

    21.3.6 Phytochemicals

    21.4 Antinutrient content of potatoes

    21.5 Health benefits of potato

    21.5.1 Blood pressure

    21.5.2 Obesity and management of weight

    21.5.3 Type 2 diabetes

    21.5.4 Gastrointestinal health

    21.5.5 Cardiovascular diseases

    21.5.6 Brain functioning

    21.5.7 Prevent cancer

    21.5.8 Juice of raw potato

    21.5.9 Skin care

    21.6 Factors affecting nutritional composition

    21.6.1 Genetic factor

    21.6.2 Agronomic factors

    21.6.3 Environment conditions

    21.7 Effect of processing method on potato

    Conclusion

    References

    II. Fruits

    6 Citrus Fruits

    22 Orange

    22.1 Orange

    22.2 Health benefits

    22.3 Nutritional composition

    22.4 Antioxidant phytochemicals

    22.4.1 Ascorbic acid (vitamin C)

    22.4.2 Polyphenols

    22.4.3 Carotenoids

    22.5 Antioxidant properties

    22.6 Factors influencing antioxidants content

    22.6.1 Genotype variation

    22.6.2 Environmental variation

    22.6.3 Agronomic conditions

    22.7 Concluding remarks and future trends

    References

    23 Lemon

    23.1 Background

    23.2 Composition of nutrients and nonnutrients

    23.2.1 Carbohydrates

    23.2.2 Vitamins

    23.2.3 Minerals

    23.2.4 Phenolic compounds

    23.2.5 Organic acids

    23.2.6 Carotenoids

    23.2.7 Essential oils

    23.3 Health benefits

    23.3.1 Vitamin C

    23.3.2 Flavonoids

    23.3.3 Coumarin

    23.3.4 Terpenoids

    23.3.5 Pectin

    23.4 Antioxidant phytochemicals and their properties

    23.5 Factors influencing antioxidant content

    23.5.1 Genotype variation

    23.5.2 Environmental and agronomic conditions

    23.6 Other aspects

    23.7 Concluding remarks and future trends

    Acknowledgment

    References

    24 Grapefruit

    24.1 Minor citrus fruits

    24.1.1 History and production of citrus

    24.1.2 Significance of Citrus species

    24.2 Health benefits of Citrus fruits and grapefruit

    24.3 Evidence of the biological activities of citrus fruits and their constituents

    24.3.1 Evidence based on in vivo studies

    24.3.2 Evidence based on clinical studies

    24.4 Nutritional and antinutritional composition of citrus/grapefruit

    24.4.1 Secondary metabolites in citrus/grapefruit

    24.4.2 Antioxidant phytochemicals in grapefruit and citrus

    24.4.3 Grapefruit/citrus phytochemicals in inhibiting proliferation of cancer cells

    Conclusion

    Acknowledgement

    References

    7 Berries

    25 Blackberries

    25.1 Wild and cultivated varieties of blackberries

    25.2 Nutritional composition

    25.2.1 Carbohydrates

    25.2.2 Proteins

    25.2.3 Organic acids

    25.2.4 Dietary fibers

    25.2.5 Minerals

    25.2.6 Vitamins

    25.2.7 Phenolic compounds

    25.2.8 Hydrolyzable tannins (ellagitannins)

    25.2.8.1 Anthocyanins

    25.2.8.2 Flavonoids

    25.2.8.3 Phenolic acids

    25.2.8.4 Lignans

    25.2.8.5 Stilbenes

    25.2.9 Lipophilic compounds

    25.2.9.1 Lipids and fatty acids

    25.2.9.2 Carotenoids

    25.2.9.3 Tocopherol and phytosterol

    25.3 Impact of storage and processing effect

    25.4 In vivo metabolism after consumption of main blackberry compounds

    25.4.1 Absorption, bioavailability, and metabolism of ellagitannins

    25.4.2 Absorption, bioavailability, and metabolism of anthocyanins

    25.4.3 Absorption, bioavailability, and metabolism of flavonoids

    25.5 Review of reported biological activities of blackberries

    25.5.1 Antioxidant properties

    25.5.2 Antiinflammatory activity

    25.5.3 Cardiovascular protective properties

    25.5.4 Hypoglycemic properties and prevention of type 2 diabetes

    25.5.5 Anticancer properties

    25.5.6 Antimicrobial activity

    25.5.7 Estrogenic properties

    25.5.8 Neuroprotective properties

    25.6 Concluding remarks and future trends

    References

    26 Strawberries

    26.1 Background

    26.2 Health benefits

    26.3 Nutritional composition

    26.3.1 Basic elements

    26.3.2 Minerals

    26.3.3 Vitamins

    26.3.4 Allergens (nonnutritional compound)

    26.4 Antioxidant phytochemicals

    26.4.1 Anthocyanins

    26.4.2 Ellagitannins

    26.4.3 Other phenolic compounds

    26.5 Antioxidant properties

    26.6 Factors influencing antioxidants content

    26.6.1 Genotype variation

    26.6.2 Ripening stage

    26.6.3 Storage environment

    26.7 Other aspects

    26.8 Concluding remarks and future trends

    References

    Further reading

    27 Lingonberries

    27.1 Background

    27.2 Lingonberry production information

    27.2.1 Botanical characterization

    27.2.2 Growing conditions and considerations

    27.2.3 Plant propagation and cultivars

    27.2.4 Yields, harvesting, and marketing

    27.3 Nutritional composition and bioactive compounds

    27.3.1 Nutritional composition

    27.3.1.1 Proximate analysis

    27.3.1.2 Vitamins and minerals

    27.3.1.3 Organic acids and sugars

    27.3.1.4 Fatty acids

    27.3.1.5 Free amino acids

    27.3.2 Bioactive compounds profile, antioxidant activities, and other bioactivites

    27.3.2.1 Phenolic compounds profile

    27.3.2.1.1 Flavanols/flavan-3-ols and proanthocyanins

    27.3.2.1.2 Flavonols and phenolic acids

    27.3.2.1.3 Anthocyanins

    27.3.2.2 Antioxidant activity and other bioactivities

    27.3.2.2.1 Antioxidant activity attributed to phenolic compounds

    27.3.2.2.2 Contribution of vitamins and water-extractable polysaccharide conjugates to antioxidant a

    27.4 Health benefits associated with consumption of lingonberries

    27.5 Concluding remarks and future trends

    References

    28 Himalayan bayberries

    28.1 Background

    28.2 Plant morphology

    28.3 Medicinal properties and other uses

    28.4 Nutritional composition

    28.5 Chemical composition

    28.6 Pharmacological and biological properties

    28.6.1 Antioxidant activity

    28.6.2 Antipyretic and analgesic properties

    28.6.3 Antifungal and antimicrobial activity

    28.6.4 Anticancer activity

    28.7 Potential of fruits

    28.8 Research gap and future prospective

    Conclusion

    References

    Further reading

    29 Blueberries

    29.1 Background

    29.2 Blueberry classification (origin and growing regions)

    29.3 Chemical composition of blueberry and relation with the structure of the fruit

    29.4 Bioactive compounds in blueberries and their antioxidant activity

    29.5 Health benefits of blueberry fruit

    29.5.1 The “king of antioxidant fruits”

    29.5.2 Anticancer properties

    29.5.3 Anticardiovascular diseases properties

    29.5.4 Antidiabetic effects

    29.6 Concluding remarks and future trends

    References

    30 Indian gooseberry

    30.1 Introduction

    30.2 Nutritional profile

    30.3 Traditional medicinal uses in India and China

    30.4 Culinary and other uses

    30.5 Health effects of Indian gooseberries

    30.5.1 Neuroprotection

    30.5.2 Memory enhancing and learning effects

    30.5.3 Depression and anxiety

    30.5.4 Longevity

    30.5.5 Antipyretic and analgesic activities

    30.5.6 Antioxidant potential

    30.5.7 Hepatoprotective effect

    30.5.8 Gastroprotective activity

    30.5.9 Cardiovascular health

    30.5.10 Emblica in diabetes management

    30.5.10.1 Hypoglycemic and hypolipidemic effects

    30.5.10.2 Insulin secretagogue and Insulin sensitizing effect

    30.5.10.3 Diabetes induced oxidative stress

    30.5.10.4 Diabetic neuropathy

    30.5.10.5 Nephropathy and diabetic cataract

    30.5.11 Antiobesity influence

    30.5.12 Antiinflammatory effect

    30.5.13 Immunomodulatory effects

    30.5.14 Protection against cancer

    30.5.15 Hair growth and pigmentative property

    30.5.16 Skin protection

    Conclusion

    References

    8 Melons

    31 Papaya

    31.1 Introduction

    31.2 Description and uses of papaya

    31.2.1 Seeds

    31.2.2 Leaves

    31.2.3 Fruit

    31.2.4 Is papaya only an edible food or does it have a medicinal application?

    31.3 Bioactive compounds in papaya

    31.3.1 Phenolic compounds

    31.3.2 Carotenoids

    31.3.3 Others

    31.4 Antioxidant properties

    31.4.1 Fruit

    31.4.2 Leaves, peel, and seeds

    31.5 Factors influencing antioxidant properties: genotype, environmental, agronomic conditions

    31.6 Importance of biaoctive compounds in human health

    31.7 Can papaya be considered a functional food?

    31.8 Concluding remarks and future trends

    Acknowledgment

    References

    32 Watermelon

    32.1 Background

    32.2 Nutritional and antinutritional composition

    32.2.1 Nutritional composition

    32.2.1.1 Minerals

    32.2.1.2 Sugars

    32.2.1.3 Vitamins

    32.2.1.4 Citrulline

    32.2.1.5 Antinutritional composition

    32.3 Antioxidant phytochemicals

    32.3.1 Lycopene and carotenoids

    32.3.1.1 Polyphenols and flavonoids

    32.4 Antioxidant properties of watermelon

    32.4.1 Hydrophilic antioxidant activity

    32.4.2 Lipophilic antioxidant activity

    32.5 Factors influencing antioxidants content

    32.5.1 Genotype variation

    32.5.2 Environmental condition variation

    32.5.3 Agrotechnical processes

    32.5.4 Maturity

    32.5.5 Harvest and postharvest storage

    32.6 Watermelon by-products

    32.7 Health benefits

    32.8 Concluding remarks and future trends

    Acknowledgment

    References

    33 Muskmelon

    33.1 History and origin of melons

    33.2 Nutrition in muskmelon

    33.3 Nutritional, health-promoting, and antinutritional composition

    33.3.1 Carbohydrates

    33.3.2 Vitamins and amino acids

    33.3.3 Minerals

    33.4 Health-promoting compounds

    33.4.1 Antioxidant phytochemicals

    33.4.2 Nutrition and health beneficial compounds in Seed

    33.4.3 Antinutritional components

    33.5 Biological activity evidence based on fruit and its components study

    33.6 In vitro and in vivo models-based evidence

    33.7 Biological activity of major phytochemicals

    Summary

    Acknowledgment

    References

    9 Other Fruits

    34 Pomegranate

    34.1 Background

    34.2 Nutritional and antinutritional compositions

    34.2.1 Nutritional composition

    34.2.2 Antinutritional composition

    34.3 Antioxidant phytochemicals

    34.3.1 Anthocyanins

    34.3.2 Hydrolyzable tannins

    34.4 Antioxidative properties of pomegranate fruit parts and by-products

    34.5 Health benefits

    34.5.1 Antioxidative effects

    34.5.2 Anticarcinogenic effects

    34.5.3 Estrogenic/antiestrogenic effects

    34.5.4 Other related effects

    34.6 Factors influencing antioxidants content

    34.6.1 Genotype variation

    34.6.2 Environmental variation

    34.6.3 Processing techniques

    34.6.4 Storage conditions

    34.7 Bioavailability of the pomegranate phytochemicals

    34.8 Concluding remarks and future trends

    References

    35 Kiwifruit

    35.1 Background and geographical context

    35.2 Kiwifruit production

    35.2.1 Spanish production of kiwifruit

    35.3 Composition and nutritional value

    35.3.1 Macronutrients and micronutrients

    35.3.1.1 Carbohydrates

    35.3.1.2 Micronutrients

    35.3.1.3 Other phytochemicals

    35.3.1.3.1 Chlorophylls

    35.3.1.3.2 Carotenoids

    35.3.1.3.3 Tocopherols

    35.3.1.3.4 Polyphenols

    35.3.2 Changes on nutritional composition along ripening and storage

    35.3.3 Kiwifruit flavor

    35.4 Functional properties of kiwifruit

    35.4.1 Platelet aggregation

    35.4.2 Plasma antioxidant capacity/ROS protection

    35.4.3 Plasmatic lipids

    35.4.4 Hypertension

    35.4.5 Insulin resistance

    35.4.6 Large intestine health

    35.4.7 Effects on bone resorption

    35.4.8 Insomnia

    35.5 Antioxidant capacity of kiwifruit

    35.5.1 Antioxidant capacity in comparison with other fruits

    35.5.2 Contribution of kiwifruit to the daily antioxidant intake

    35.6 Conclusions

    References

    36 Passion fruit

    36.1 Background

    36.2 Nutritional composition

    36.3 Antioxidant phytochemicals

    36.3.1 Polyphenolic compounds

    36.3.2 Vitamins

    36.3.3 Carotenoids

    36.3.4 Dietary fiber

    36.4 Antioxidant properties

    36.5 Health benefits

    36.5.1 Protecting against cardiovascular disease

    36.5.1.1 Reducing agent of hyperlipidemia and hypercholesterolemia

    36.5.1.2 Antihypertensive

    36.5.2 Antiinflammatory activity

    36.5.3 Antidiabetic activity

    36.5.4 Antianxiety effects

    36.6 Concluding remarks

    References

    37 Apples: an apple a day, still keeping the doctor away?'

    37.1 Background

    37.2 Overview on nutritional and nonnutritional composition

    37.3 Health benefits

    37.3.1 General aspects

    37.3.2 Epidemiological evidence

    37.3.3 Intervention trials with whole apples or apple juice

    37.3.4 Intervention trials employing animals

    37.4 Biocative phytochemicals—in vitro and cellular trials

    37.4.1 Overview

    37.4.2 Dietary fiber

    37.4.3 Polyphenols

    37.4.4 Triterpenes

    37.4.5 Phytosterols

    37.5 Factors influencing bioactive content

    37.5.1 Genotype variation

    37.5.2 Environmental variation and agronomic conditions

    37.5.3 Storage

    37.6 Bioavailability of apple bioactive constitutents

    37.7 Concluding remarks and future trends

    Acknowledgments

    References

    38 Apricot

    38.1 Background

    38.2 Health benefits

    38.2.1 Antioxidant activity

    38.2.2 Antimicrobial activities

    38.2.3 Cardiovascular benefits

    38.2.4 Antimetabolic disorder in dyslipidemia

    38.2.5 Antidiabetic activity

    38.2.6 Hepatoprotective and nephroprotective activity

    38.2.7 Antiinflammatory activity

    38.2.8 Antinociceptive activity

    38.2.9 Antiamyloidogenic activity

    38.2.10 Anticancer

    38.3 Nutritional and antinutritional composition

    38.3.1 Nutritional composition

    38.3.2 Antinutritional composition

    38.4 Antioxidant phytochemicals

    38.4.1 Vitamins

    38.4.2 Carotenoids

    38.4.3 Polyphenols

    38.5 Antioxidant properties (of fresh produce)

    38.6 Factors influencing antioxidants content

    38.6.1 Genotype variation

    38.6.2 Environmental factors

    38.6.3 Agronomic conditions and management practises

    38.6.4 Fruit development, maturation, and ripening

    38.6.5 Postharvest storage condition

    38.7 Concluding remarks and future trends

    Acknowledgment

    References

    39 Quinces

    39.1 Introduction

    39.2 Nutritional composition

    39.3 Bioactive compounds

    39.3.1 Polyphenols

    39.3.1.1 Phenolic profile of quince fruits (pulp and peel), seeds and leaves

    39.3.1.2 Polyphenolic profile of quince jams, jelly, and liquors

    39.3.2 Antioxidant activity

    39.4 Sugars and organic acids composition

    39.5 Volatile compounds

    39.6 Therapeutic properties

    39.7 Processed products

    39.8 Other aspects

    39.9 Conclusion and prospects

    References

    40 Olive

    40.1 Cultivation and production of olive fruit (Olea europaea L.)

    40.2 Bioactive compounds in olive pulp, peel, and stone

    40.2.1 Chloroplastic pigments

    40.2.2 Phytosterols

    40.2.3 Tocopherols

    40.2.4 Triterpenoids

    40.2.5 Phenols

    40.3 Biological activities of the main olive triterpenoids acids

    40.3.1 Effect on metabolic syndrome

    40.3.2 Antitumor activity

    40.3.3 Neuroprotective activity

    40.4 Biological activities of oleuropein and its metabolites

    40.4.1 Effects on metabolic syndrome

    40.4.2 Antitumor activity

    40.4.3 Neuroprotective effect

    40.4.4 Antioxidant activity

    40.4.5 Antiatherogenic effects

    40.5 Conclusion and prospects

    References

    41 Pears

    41.1 Background

    41.2 Nutritional values

    41.2.1 Amino acids

    41.2.2 Sugar and fiber

    41.2.3 Fatty acids and organic compounds

    41.2.4 Minerals

    41.3 Health benefits

    41.3.1 In vitro studies

    41.3.2 In vivo studies

    41.3.3 Clinical studies

    41.3.4 Epidemiologic studies

    41.4 Antioxidant phytochemicals in pears

    41.5 Antioxidant properties (of fresh produce)

    41.6 Other aspects

    41.6.1 Browning disorders in pear fruit

    41.7 Potential industrial applications and patented processes

    41.8 Conclusion and future trends

    References

    42 Date palm

    42.1 Background

    42.2 Nutritional value and biochemical composition

    42.2.1 Dietary fiber

    42.2.2 Carbohydrates and sugars

    42.2.3 Protein and amino acids

    42.2.4 Lipids and fat

    42.2.5 Minerals

    42.2.6 Vitamins

    42.2.7 Flavor and aroma

    42.3 Health benefits

    42.3.1 Antidiabetic effect

    42.3.2 Therapy for cardio- and cerebrovascular diseases

    42.3.3 Labor and delivery

    42.4 Antioxidant phytochemicals in date fruits

    42.4.1 Phenolic acids

    42.4.2 Carotenoids

    42.4.3 Anthocyanins

    42.4.4 Tannins

    42.5 Antioxidant properties (of fresh produce)

    42.6 Potential industrial applications and patented processes

    42.7 Concluding remarks and future trends

    References

    43 Grapes

    43.1 Background

    43.2 General health benefits of grapes

    43.3 Nutritional and antinutritional composition of grapes

    43.3.1 Nutritional and antinutritional composition of grapes

    43.4 Antioxidant phytochemicals in different grape varieties

    43.5 Antioxidant properties of grapes and application

    43.6 Factors Influencing the antioxidant content in grape

    43.6.1 Effects of genotype variation on antioxidant properties of grapes

    43.6.2 Effects of environmental variation on antioxidant properties of grape

    43.6.3 Effects of agronomic conditions on antioxidant properties of grape

    43.7 Other aspects

    43.7.1 Grapes in personal care formulation and medicinal formulation

    43.8 Concluding remarks and future prospect

    References

    44 Prickly pear

    44.1 Background

    44.2 Nutritional composition

    44.2.1 Macronutrients

    44.2.2 Minerals

    44.2.3 Vitamins

    44.3 Bioactive compounds

    44.3.1 Phytosterols

    44.3.2 Carotenoids

    44.3.3 Phenolics

    44.3.4 Fatty acids

    44.3.5 Amino acids

    44.4 Functional properties of prickly pear components

    44.4.1 Antioxidant effects

    44.4.2 Antiinflammatory actions

    44.4.3 Antiproliferative effects

    44.4.4 Neuroprotective effects

    44.4.5 Effects on carbohydrate and lipid metabolism

    44.5 The protective effect of prickly pear in human health

    44.5.1 Cardiovascular disease

    44.5.2 Type 2 diabetes

    44.5.3 Cancer

    44.5.4 Other results on benefits in human health

    44.6 Concluding remarks

    Acknowledgments

    References

    45 Persimmon

    45.1 Background and geographical context

    45.2 Persimmon production

    45.3 Composition and nutritional value

    45.3.1 Changes to nutritional composition during ripening and storage

    45.4 Functional properties

    45.4.1 Diabetes

    45.4.2 Atherosclerosis, lipid metabolism, and obesity

    45.4.3 Obesity

    45.4.4 Cancer

    45.5 Antioxidant capacity and phytochemicals

    45.5.1 Carotenoids

    45.5.2 Vitamin C

    45.5.3 Tannins

    45.5.4 Phenolic compounds

    45.5.5 Proanthocyanidins

    45.5.6 Antioxidant capacity in comparison with other fruits

    45.5.7 Antioxidant capacity and phytochemicals content depending on the variety

    45.5.8 Antioxidant capacity depending on the fruit part

    45.5.9 Antioxidant capacity of nonextractable compounds

    45.5.10 Antioxidant capacity during fruit ripening

    45.5.11 Antioxidant capacity during/after gastrointestinal digestion

    45.5.12 Contribution of persimmon to the daily antioxidant intake

    45.6 Concluding remarks

    References

    Index

    Back Cover

     

  • Molecular Nutrition: Vitamins
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    Features:



    Summarizes molecular nutrition in health as related to vitamins

    Includes material on signaling, transporters, oxidative stress, receptors, uptake, immunity, proliferation, endoplasmic reticulum, differentiation, carcinogenesis and apoptosis

    Presents transcriptional processes, homeostasis genes, cancer, gene expression, mutations, the sodium-dependent multivitamin transporter, p53, p21, microRNAs, one carbon metabolism, nucleic acids, DNA methylation and polymorphisms

    Addresses emerging fields of molecular biology and presents important discoveries related to diet and nutritional health

    Covers Vitamins A, B, C, D, E, and K

    Discusses their impact on health relating to cancer, diabetes, arthritis, and aging

    Includes key facts, a mini dictionary of terms, and summary points




    Table Of Contents:


    I General and Introductory Aspects
    1. Vitamin E: An Overview
    2. Requirements for Vitamins in Different Stages of the Life Cycle
    3. Vitamin C: Metabolism, Epigenetic Roles, and Cancer
    4. Riboflavin and Health: A Review
    5. A Review of Vitamin B12

    II Molecular Biology of the Cell
    6. Vitamin D Receptor in Arterial Ageing
    7. Tocotrienol Regulation of AMPK in Cancer
    8. Niacin and Hyperlipidemia
    9. Folate Transporters in Placentas
    10. Linking B-vitamins, Choline, and Stroke
    11. Riboflavin (Vitamin B2) and Mitochondrial Energy
    12. Pantothenic Acid (Vitamin B5) - Immunoreactive Neurons
    13. Ascorbic Acid (Vitamin C) and Alzheimer's Disease
    14. Vitamin B1 and the Pyruvate Dehydrogenase Complex
    15. Vitamin D and Diabetes Mellitus: Vitamin D Metabolism, Alterations of Vitamin D Endo-paracrine System and their Relation to Oxidative/Nitrosative Stress, Inflammation, and Cell survival
    16. Grape Seed Extract and Pyridoxine (Vitamin B6)
    17. Cobalamin (Vitamin B12) Malabsorption
    18. Pyridoxine (Vitamin B6) and Selenium Interactions: Implications for Human Health
    19. Linking Vitamin E and Nitric Oxide in Liver Disease
    20. Use of Methylcobalamin (Vitamin B12) in Pain
    21. New Properties of Vitamin B6 or Pyridoxine in Experimental Oxidative Stress in the Brain
    22. Thiamine (B1), Oxidative Stress, and Ethanol
    23. Vitamin E: Novel Metabolites and Treatments
    24. Vitamin E Structure and Forms/Analytical Methods
    25. Pyruvate Carboxylase (PC) and the Biotin Carboxylase Domain
    26. Application of Vitamins
    27. Vitamins in Chronic Kidney Disease
    28. Inflammatory Bowel Disorders and Fat-soluble Vitamins
    29. Vitamin E and Reproductive Health
    30. Vitamin B12 and Diabetes
    31. Biotin Status Screening
    32. Prostate Cancer and Applications of Vitamin K
    33. Non-alcoholic Fatty Liver Disease and Use of Folate
    34. Scenarios of Low Vitamin K Intakes

    III Genetic Machinery and its Function
    35. Transcriptional Control of Cells by Vitamin D
    36. Transcriptome Analysis for Vitamin B3 (Niacin) and its Receptor GPR109A
    37. Novel preventive mechanisms of vitamin B6 against inflammation, inflammasome, and chronic diseases
    38. Vitamins and Epigenetics

       

     

  • 1,15500lei 1000.00 lei

     

    Features:


    • Serves as a starting point for in-depth discussions in academic settings that will lead to revised and updated treatment options
    • Offers detailed, well-documented reviews outlining the various dietary approaches to visceral obesity with their benefits and failures
    • Includes updated research on the gut microbiome, FGF 21 and dietary foods and supplements




    Table Of Contents:


    Section I. Overview of Obesity and Population Studies


    1. Sleep, Abdominal Obesity, and Metabolic Syndrome
    2. The new anthropometrics and abdominal obesity: a body shape index, hip index, and anthropometric risk index
    3. Comparing measures of obesity: waist circumference, Waist-hip and waist-height ratios
    4. Abdominal Obesity and the Interaction between Adipocytes and Osteoblasts
    5. Pharmacologic Agents Chapter for Abdominal Obesity
    6. Sleeve Gastrectomy for Morbid Obesity: Technique and Outcomes
    7. Comparing Measures of Obesity: Waist Circumference, waist-hip and waist-height ratios
    8. Abdominal obesity in children: the role of physical activity, sedentary behavior and sleep time
    9. The concept of a web-based calculator for supporting waist circumference interpretation among pediatric patients
    10. Remission of metabolic syndrome after sleeve gastrectomy
    11. Nutrients and Obesity
    12. The role of physical activity in adult obesity
    Section II. Mechanisms of Obesity
    13. Fibroblast growth factor 21 as a regulator of energy metabolism in the liver and adipose tissue
    14. Genetics of Central Obesity and Body Fat
    15. Stress-Induced Eating Dampens Physiological and Behavioral Stress Responses
    16. An emerging role of angiotensin receptor binding protein ATRAP as a possible novel player in pathophysiology of visceral obesity and metabolic disorders
    17. Ethnicity and Cut-Off Values in Obesity
    Section III. Role of Dietary Supplements in Obesity
    18. Regulation of the Energy balance
    19. Using Psyllium to Prevent and Treat Obesity Comorbidities
    20. Dairy Whey Proteins and Obesity
    Section IV. Foods and Macronutrients in Obesity
    21. The Mediterranean diet: what it is and its effect on abdominal obesity
    22. International aspects: Abdominal obesity in Greece
    23. Artificial sweeteners: implications for weight loss in obesity
    24. Coffee Intake and Obesity
    Section V. Micronutrients and Dietary Components in Obesity 
    25. Conjugated linoleic acid in human health: Effects on weight control
    26. Serum magnesium and abdominal obesity and its consequences
    27. Integrative Health and Medicine: Dietary supplements and modalities for the treatment of obesity
    28. Anthocyanins: What They Are and How They Relate to Obesity Prevention
    29. The Positive Effects of Olive Oil Towards Lipotoxicity and Obesity
    30. Effects of diet-induced early-stage obesity on a low-testosterone Gottingen minipig
    31. The Effects of Fiber on Visceral Fat
    32. Carotenoids as Nutraceutical Therapy for Visceral Obesity
    33. Laparoscopic Adjustable Gastric Banding (LAGB) as a Bariatric Procedure

       

     

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