Functional Foods, Nutraceuticals and Degenerative Disease Prevention

21.10.2011

Englisch

9780813824536, 9780813824536

John Wiley & Sons

Nein

424

Gebundene Ausgabe

Fadenbindung

Dr Gopinadhan Paliyath is Professor in the Department of Plant Agriculture, University of Guelph, Guelph, Ontario, Canada Dr Marica Bakovic is Professor in the Department of Human Health & Nutritional Science, University of Guelph, Guelph, Ontario, Canada Dr Kalidas Shetty is Professor in the Department of Food Science, University of Massachusetts, Amherst, MA, USA

Food Science & Technology, Ernährung, Nutrition, Functional Food, Nutraceuticals, Lebensmittelforschung u. -technologie, Functional Foods & Nutraceuticals, Lebensmittel-Vermarktung u. -Produktentwicklung, Food Marketing & Product Development

TDCT - Lebensmittel- und Getränketechnologie

Contributors xv Preface xvii About the Editors xix 1 Functional Foods, Nutraceuticals, and Disease Prevention: A Window to the Future of Health Promotion 3 Gopinadhan Paliyath and Kalidas Shetty 1.1 Chronic Degenerative Diseases in Modern Society: Implications on Life Quality, Productivity, Economic Burden 3 1.2 Health Regulatory Properties of Foods: "Prevention Is Better Than Cure" 5 References 8 2 Functional Foods and Nutraceuticals 11 Chung-Ja C. Jackson and Gopinadhan Paliyath 2.1 Introduction 11 2.2 Definition of Functional Foods and Nutraceuticals 12 2.3 Sources and Biological Effects of Functional Foods and Nutraceuticals in Nature 19 2.4 Functional Foods and Nutraceuticals: Health Claims and Benefits 27 2.5 Qualifi ed Health Claims 29 2.6 Functional Foods and Nutraceuticals: Safety Issues 30 2.7 Regulation of Functional Foods and Nutraceuticals 33 2.8 Public Education and Dietary Guidance 35 2.9 Concluding Remarks 36 References 37 3 Nutritional Genomics: Fundamental Role of Diet in Chronic Disease Prevention and Control 45 Amy J. Tucker, Branden Deschambault, and Marica Bakovic 3.1 Introduction 45 3.2 Nutrigenetics 46 3.3 Complexities of chronic disease research in nutrigenetics 49 3.4 Chronic Disease and Rare SNPs 50 3.5 CVD and Nutrigenetics 51 3.6 Nutrigenetics and Cancer 51 3.7 Summary of Nutrigenetic Research Potential 51 3.8 Nutriepigenetics 52 3.9 Epimutations in Chronic Disease 53 3.10 Summary of Epigenetic Research Potential 54 3.11 Nutrigenomics 54 3.12 Vitamin A and Gene Interactions 61 3.13 Vitamin E and Nutrigenomics 62 3.14 Vitamin D and Gene Interactions 63 3.15 Phytoestrogens and Gene Interactions 64 3.16 Phytosterols and Gene Interactions 65 3.17 Polyphenols and Gene Interactions 65 3.18 Nutrigenomics Summary: Advantages, Limitations, Future 66 3.19 Conclusions 67 References 67 4 Nutraceuticals and Antioxidant Function 75 Denise Young, Rong Tsao, and Yoshinori Mine 4.1 Introduction 75 4.2 Oxidative Stress and ROS 75 4.3 Antioxidants and Antioxidative Defense Systems 77 4.4 Phytochemicals 79 4.5 Antioxidant Amino Acids, Peptides, and Proteins 90 4.6 Mechanism of Action of Antioxidant and Antioxidative Stress Amino Acids, Peptides, and Proteins 91 4.7 Production of Antioxidant Peptides 95 4.8 Recent Advances in Analytical Techniques for Measuring Antioxidant Capacity and Oxidative Damage 96 4.9 Health Benefi ts of Nutraceutical Antioxidants 101 4.10 Conclusion 102 References 103 5 Composition and Chemistry of Functional Foods and Nutraceuticals: Infl uence on Bioaccessibility and Bioavailability 113 Jissy K. Jacob and Gopinadhan Paliyath 5.1 Introduction 113 5.2 Polyphenols as Antioxidants 115 5.3 Antioxidant Activity of Anthocyanins 118 5.4 Anthocyanin Biosynthesis and Localization 119 5.5 Bioaccessibility and Bioavailability of Polyphenols 121 5.6 Microstructural Characteristics of Grape Juice 122 5.7 Physicochemical Properties of the Dialyzed Juice Fraction 123 5.8 Ultrastructural Analysis of Juice Fractions 124 5.9 Composition of Juice Fractions 126 5.10 Antioxidant Activity of Juice Fractions 129 5.11 Metabolism and Bioavailability of Flavonoids 132 5.12 Dietary Polyphenols and Prevention of Diseases 135 5.13 Increasing Health Benefi cial Properties of Juices 137 References 139 6 Cruciferous Vegetable-Derived Isothiocyanates and Cancer Prevention 147 Ravi P. Sahu and Sanjay K. Srivastava 6.1 Introduction 147 6.2 Metabolism of Xenobiotics 149 6.3 ITCs and Inhibition of Cancer 150 Acknowledgments 161 References 161 7 The Disease-Preventive Potential of Some Popular and Underutilized Seeds 171 Rajeev Bhat 7.1 Introduction 171 7.2 Oil Seeds and Their Therapeutic Potential 172 7.3 Spice Seeds as Medicine 185 7.4 Legumes and Medicinal Use 187 7.5 Underutilized Seeds 189 7.6 Future Outlook 192 References 193 8 Effects of Carotenoids and Retinoids on Immune-Mediated Chronic Inflammation in Infl ammatory Bowel Disease 213 Hua Zhang, Ming Fan, and Gopinadhan Paliyath 8.1 Introduction 213 8.2 Carotenoids 213 8.3 IBDs 214 8.4 Phytochemicals and Downregulation of IBD 215 8.5 Effects of Carotenoids on Immune Genetic Mechanism of IBD 221 8.6 Effects of Retinoids and Carotenoids on the Oxidative Stress Signaling Pathway 226 References 229 9 Ruminant Trans Fat as Potential Nutraceutical Components to Prevent Cancer and Cardiovascular Disease 235 Ye Wang, Catherine J. Field, and Spencer D. Proctor 9.1 Introduction 235 9.2 c9,t11-CLA Isomer and Health Implications 237 9.3 Mechanisms of CLA Action on Cancer 245 9.4 CLA Modulates CHD Risk Factors 245 9.5 Mechanisms of CLA Action on CHD 246 9.6 Vaccenic Acid 252 9.7 Dairy Fat Enriched with VA and CLA 254 9.8 Discussion 255 References 256 10 Nanotechnology for Cerebral Delivery of Nutraceuticals for the Treatment of Neurodegenerative Diseases 263 Jasjeet Kaur Sahni, Sihem Doggui, Lé Dao, and Charles Ramassamy 10.1 Introduction 263 10.2 Oxidative Stress in Mild Cognitive Impairment (MCI) and AD 264 10.3 Efficacy of Selected Components of Nutraceutical Compounds in the Amyloid Cascade and in the Prevention of AD 266 10.4 Targeted NPs for Delivery of Bioactives Compounds from Foods for the Treatment of AD 272 10.5 Conclusion 275 References 275 11 Cancer Prevention by Polyphenols: Influence on Signal Transduction and Gene Expression 285 Fatima Hakimuddin and Gopinadhan Paliyath 11.1 Introduction 285 11.2 Genetic Mechanisms of Carcinogenesis 285 11.3 Biochemical Mechanisms of Carcinogenesis 287 11.4 Signaling Pathways in Breast Cancer 291 11.5 Cancer Prevention and Therapy 294 11.6 Grapes and Red Wine as a Dietary Source of Polyphenols 298 11.7 Genetic Approach: Identifi cation of Flavonoid Mediated Molecular Targets 308 11.8 Estrogen Metabolism, Breast Cancer, and Flavonoids 311 11.9 Polyphenols and Estrogen Signaling 312 References 313 12 Potato-Herb Synergies as Food Designs for Hyperglycemia and Hypertension Management 325 Fahad Saleem, Ali Hussein Eid, and Kalidas Shetty 12.1 Introduction 325 12.2 Phenolic-Enriched Chilean Potato and Select Species of Apiaceae and Lamiaceae Families in Diet 327 12.3 Combination of Potato with Seeds and/or Herbs for Hypertension and Hyperglycemia Management 331 12.4 Conclusions: Combining the Chilean Potato with Seeds and Herbs from the Apiaceae and Lamiaceae Families 336 References 338 13 Fermentation-Based Processing of Food Botanicals for Mobilization of Phenolic Phytochemicals for Type 2 Diabetes Management 341 Chandrakant Ankolekar and Kalidas Shetty 13.1 Introduction 341 13.2 Diabetes: The Rising Burden 342 13.3 Fermentation and Health: A Historical Perspective 342 13.4 Fermentation: Adding Value 343 13.5 Phenolic Antioxidants and Diabetes Management 345 13.6 Microbial Aerobic Growth and Fermentation and Its Anti-Diabetes Potential by Phenolic and Antioxidant Mobilization 346 13.7 Fruit Juice Fermentation for Healthy Food Ingredients for Management of Type 2 Diabetes 348 13.8 Summary 350 References 351 14 Postharvest Strategies to Enhance Bioactive Ingredients for Type 2 Diabetes Management and Heart Health 357 Dipayan Sarkar and Kalidas Shetty 14.1 Introduction 357 14.2 Changing Dietary Patterns: A Historical Perspective 357 14.3 Noncommunicable Chronic Diseases: Era of New Global Epidemics 358 14.4 Healthy Diet: "Prevention Is Better Than Cure" 360 14.5 Bioactive Ingredients 361 14.6 Dietary Polyphenols: Impact on Human Health 362 14.7 Phenolic Biosynthesis: Biological Mechanism to Improve Dietary Polyphenols in Plant Models 365 14.8 Postharvest Strategies to Improve Bioactive Ingredients in Fruits and Vegetables 367 14.9 Phenolic-Linked Antioxidant Activity During Postharvest Stages in Fruits and Relevance for Type 2 Diabetes 369 14.10 Future Direction of Research: When Functional Food and Diet Become "Panacea" 370 14.11 Conclusions 373 References 373 15 Enhancing Functional Food Ingredients in Fruits and Vegetables 381 Shaila Wadud and Gopinadhan Paliyath 15.1 Introduction 381 15.2 Strategies for Nutritional Enhancement 382 15.3 Improving the Mineral Content of Plant Foods 383 15.4 Improving the Antioxidants Content of Plant Foods 385 15.5 Improving the Amino Acid Content of Proteins of Plant Foods 389 15.6 Improving the Fatty Acid Composition of Plant Seed Oil 390 15.7 Influence of Processing and Storage in the Nutritive Value of Plant Foods 391 References 392 Index 395

250 mm

17.7 cm