Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Algae have a long history of use as foods and for the production of food ingredients. There is also increasing interest in their exploitation as sources of bioactive compounds for use in functional foods and nutraceuticals. Functional ingredients from algae for foods and nutraceuticals reviews key topics in these areas, encompassing both macroalgae (seaweeds) and microalgae.After a chapter introducing the concept of algae as a source of biologically active ingredients for the formulation of functional foods and nutraceuticals, part one explores the structure and occurrence of the major

Algae as food. --- Algae products. --- Food -- Biotechnology. --- Functional foods. --- Functional foods --- Algae as food --- Algae products --- Food --- Organism Forms --- Plants --- Foods, Specialized --- Viridiplantae --- Stramenopiles --- Eukaryota --- Organisms --- Food and Beverages --- Technology, Industry, Agriculture --- Rhodophyta --- Chlorophyta --- Seaweed --- Functional Food --- Dietary Supplements --- Phaeophyta --- Human Anatomy & Physiology --- Health & Biological Sciences --- Biomedical Engineering --- Diet & Clinical Nutrition --- Physiology --- Biotechnology --- Algal food --- Designer foods --- Medicinal food --- Medicinal foods --- Neutraceuticals --- Neutriceuticals --- Nutraceuticals --- Nutriceuticals --- Pharmafoods --- Biotechnology.

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Wheat and Rice in Disease Prevention and Health reviews the wide range of studies focusing on the health benefits and disease prevention associated with the consumption of wheat and rice, the two most widely consumed whole grains. This book provides researchers, clinicians, and students with a comprehensive, definitive, and up-to-date compendium on the diverse basic and translational aspects of whole grain consumption and its protective effects across human health and disease. It serves as both a resource for current researchers as well as a guide to assist those in related disciplin

Wheat --- Rice --- Rice in human nutrition --- Cereals --- Preventive Health Services --- Food --- Poaceae --- Health Care Facilities, Manpower, and Services --- Foods, Specialized --- Health Care --- Food and Beverages --- Angiosperms --- Health Services --- Embryophyta --- Technology, Industry, Agriculture --- Streptophyta --- Viridiplantae --- Plants --- Eukaryota --- Organisms --- Oryza sativa --- Health Promotion --- Triticum --- Functional Food --- Dietary Fiber --- Human Anatomy & Physiology --- Agriculture --- Earth & Environmental Sciences --- Health & Biological Sciences --- Physiology --- Plant Sciences --- Therapeutic use --- Wheat. --- Rice in human nutrition. --- Therapeutic use. --- Nutrition --- Lowland paddy --- Lowland rice --- Paddy (Plant) --- Padi --- Palay --- Oryza --- Breadstuffs --- Cultivated wheats --- Spring wheat --- Triticum aestivum --- Triticum sativum --- Triticum vulgare --- Wheats, Cultivated --- Grasses --- Rice. --- Medicine, Preventive. --- Health.

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Microbes colonize nearly every biotic and abiotic niche on our planet. This also includes our human body, which is densely populated with microbes, the majority of which interact with us in a commensal, sometimes even mutualistic, relationship. Only a minority of our microbiota are pathogenic organisms with the ability to cause infection. This book covers various aspects of the interplay between commensal and pathogenic bacteria with their hosts. The chapters summarize recent findings on the geno- and phenotypic traits of opportunistic bacterial pathogens, such as Escherichia coli, staphylococci or Pseudomonas aeruginosa, as well as the impact of commensal and probiotic bacteria on intestinal physiology and health. The differential interaction of pathogenic, commensal and probiotic bacteria with their host is reviewed from both the bacterial and the host’s perspective to round out this compilation of articles on the differences and similarities of pathogenic and commensal microorganisms.

Bacteria. --- Pathogenic bacteria. --- Pathogenic microorganisms --- Medical microbiology --- Food, Fortified --- Microbial Interactions --- Biological Processes --- Dietary Supplements --- Polysaccharides, Bacterial --- Organisms --- Dietary Fiber --- Polysaccharides --- Biological Phenomena --- Foods, Specialized --- Food --- Microbiological Processes --- Microbiological Phenomena --- Phenomena and Processes --- Food and Beverages --- Carbohydrates --- Technology, Industry, Agriculture --- Chemicals and Drugs --- Symbiosis --- Probiotics --- Bacteria --- Prebiotics --- Biology --- Health & Biological Sciences --- Microbiology & Immunology --- Germs --- Microbes --- Bacteria, Pathogenic --- Disease germs --- Medicine. --- Immunology. --- Medical microbiology. --- Vaccines. --- Biomedicine. --- Medical Microbiology. --- Vaccine. --- Biologicals --- Immunobiology --- Life sciences --- Serology --- Clinical sciences --- Medical profession --- Human biology --- Medical sciences --- Pathology --- Physicians --- Bacterial diseases --- Medical bacteriology --- Prokaryotes --- Microbiology. --- Microbial biology --- Microorganisms

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

This book provides a mechanistic approach to explaining the health benefits associated with food-derived nutrients. Divided into two parts, the first part discusses the influence of the major food nutrients (carbohydrates, proteins, and lipids) on the metabolic processes that are involved in human chronic diseases. For example, the potential of carbohydrates to reduce cholesterol absorption and enhance colonization of the lower intestinal tract by beneficial organisms, the ability of proteins to reduce blood pressure and oxidative stress, enhance mineral bioavailability, and down-regulate the carcinogenesis process, and the fact that lipids serve as critical substrates for the production of cellular hormones that suppress various inflammatory pathways, are all addressed. Polyphenols, potent antioxidants and anti-atherogenic compounds that scavenge free radicals and prevent lipid peroxidation, are also covered. The second part discusses in detail specific functional foods, such as fish, soybean, milk, tea, fruits and vegetable, coffee, chocolates that influence various physiological pathways involved in health promotion. Functional Foods and Nutraceuticals is an especially useful tool for undergraduate and graduate students interested in understanding the role of nutrients in health promotion and disease prevention. In addition, researchers and policy makers in the life sciences will also find the book to be an invaluable source of information for a detailed understanding of the impact of nutrients and foods on metabolic pathways. Dr. Rotimi Aluko has earned a PhD in Food Chemistry from the University of Guelph, Ontario, Canada and is currently a Professor of Human Nutritional Sciences at the University of Manitoba, Winnipeg, Canada. He has continued to maintain an active research program on functional foods with an emphasis on food protein-derived bioactive peptides.     .

Food science. --- Functional foods. --- Nutrition. --- Functional foods --- Foods, Specialized --- Nutritional Physiological Phenomena --- Food --- Food and Beverages --- Physiological Phenomena --- Phenomena and Processes --- Technology, Industry, Agriculture --- Functional Food --- Nutritive Value --- Dietary Supplements --- Health & Biological Sciences --- Human Anatomy & Physiology --- Physiology --- Biomedical Engineering --- Food. --- Foods --- Designer foods --- Medicinal food --- Medicinal foods --- Neutraceuticals --- Neutriceuticals --- Nutraceuticals --- Nutriceuticals --- Pharmafoods --- Chemistry. --- Food Science. --- Chemistry/Food Science, general. --- Biotechnology. --- Dinners and dining --- Home economics --- Table --- Cooking --- Diet --- Dietaries --- Gastronomy --- Nutrition --- Alimentation --- Health --- Dietetics --- Digestion --- Food habits --- Malnutrition --- Physical sciences --- Science --- Health aspects --- Food—Biotechnology. --- Nutrition   .

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

This book is about Nutraceuticals in cancer therapy, specifically targeted and Adjuvant therapy. It shows several approaches for possibly reducing systemic toxicity. This book illustrates the role of several dietary agents, collectively called nutraceuticals or natural agents in the prevention and/or treatment of human malignancies known to be mediated through alterations in multiple molecular targets. This book contains sixteen chapters which begin with historical perspective on the value of natural agents in the prevention of human malignancies followed by a series of current topics on multiple nutraceuticals targeting multiple cancers. This collection would likely be useful for bringing newer generations with broader perspectives in launching cutting-edge innovative molecular research, which would certainly help in designing targeted clinical trials in order to realize the dream of customize strategies for the prevention and/or treatment of human malignancies without causing any systemic toxicity. Moreover, the knowledge gained would allow novel utilization of nutraceuticals as adjunct to both conventional chemotherapy and radiation therapy in order to improve the overall quality of life and survival of patients diagnosed with cancers.

Cancer -- Nutritional aspects. --- Functional foods. --- Oncology. --- Cancer --- Functional foods --- Foods, Specialized --- Diseases --- Nutrition Therapy --- Therapeutics --- Food --- Analytical, Diagnostic and Therapeutic Techniques and Equipment --- Food and Beverages --- Technology, Industry, Agriculture --- Functional Food --- Diet Therapy --- Neoplasms --- Medicine --- Health & Biological Sciences --- Oncology --- Diet therapy --- Nutritional aspects. --- Designer foods --- Medicinal food --- Medicinal foods --- Neutraceuticals --- Neutriceuticals --- Nutraceuticals --- Nutriceuticals --- Pharmafoods --- Medicine. --- Cancer research. --- Nutrition. --- Biomedicine. --- Biomedicine general. --- Cancer Research. --- Tumors --- Alimentation --- Nutrition --- Health --- Physiology --- Diet --- Dietetics --- Digestion --- Food habits --- Malnutrition --- Clinical sciences --- Medical profession --- Human biology --- Life sciences --- Medical sciences --- Pathology --- Physicians --- Health aspects --- Nutrition   . --- Biomedicine, general. --- Health Workforce --- Cancer research