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Etwa jeder dritte Bundesbürger leidet unter einer Fruktoseintoleranz - allerdings unterschiedlich ausgeprägt. Mit einem durchdachten Speiseplan können Betroffene ihre Situation auch ohne Medikamente deutlich verbessern. Wie das gelingt, erläutert dieser Ratgeber: auf medizinischem Fundament, aber für jedermann verständlich. Neben Musterplänen bietet der Ratgeber 50 neue Genießer-Rezepte für jeden Tag. Die leckeren Ideen für jede Mahlzeit des Tages schmecken der ganzen Familie und garantieren vitaminreichen Genuss.

Fructose in human nutrition. --- Fructose --- Glycosides --- Monosaccharides --- Sucrose --- Nutrition --- Physiological effect.

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The metabolic and health effects of both nutritive and non-nutritive sweeteners are controversial, and subjects of intense scientific debate.  These potential effects span not only important scientific questions, but are also of great interest to media, the public and potentially even regulatory bodies. Fructose, High Fructose Corn Syrup, Sucrose and Health serves as a critical resource for practice-oriented physicians, integrative healthcare practitioners, academicians involved in the education of graduate students and post-doctoral fellows, and medical students, interns and residents, allied health professionals and nutrition researchers, registered dietitians and public  health professions who are actively involved in providing data-driven recommendations on the role of sucrose, HFCS, glucose, fructose and non-nutritive sweeteners in the health of their students, patients and clients.   Comprehensive chapters discuss the effects of both nutritive and non-nutritive sweeteners on appetite and food consumption as well as the physiologic and neurologic responses to sweetness.   Chapter authors are world class,  practice and research oriented nutrition authorities,  who provide practical, data-driven resources based upon the totality of the evidence to help the reader understand the basics of fructose, high fructose corn syrup and sucrose biochemistry and examine the consequences of acute and chronic consumption of these sweeteners in the diets of young children through to adolescence and adulthood.   Fructose, High Fructose Corn Syrup, Sucrose and Health fills a much needed gap in the literature and will serve the reader as the most authoritative resource in the field to date.

Corn syrup -- Analysis. --- Corn syrup. --- Fructose. --- Sweeteners --- Fructose --- Sucrose --- Disaccharides --- Physiological Phenomena --- Hexoses --- Flavoring Agents --- Oligosaccharides --- Monosaccharides --- Specialty Uses of Chemicals --- Phenomena and Processes --- Chemical Actions and Uses --- Polysaccharides --- Carbohydrates --- Chemicals and Drugs --- Sweetening Agents --- Nutritional Physiological Phenomena --- Health & Biological Sciences --- Diet & Clinical Nutrition --- Sweeteners. --- Sucrose. --- Fructofuranosylglucopyranoside --- Saccharose --- Sucrosum --- Sweetening agents --- Medicine. --- Food --- Nutrition. --- Clinical nutrition. --- Medicine & Public Health. --- Clinical Nutrition. --- Food Science. --- Biotechnology. --- Sugar --- Glycosides --- Food additives --- Personal health and hygiene. --- Food science. --- Science --- Alimentation --- Nutrition --- Health --- Physiology --- Diet --- Dietetics --- Digestion --- Food habits --- Malnutrition --- Health aspects --- Nutrition   . --- Food—Biotechnology. --- Clinical nutrition --- Diet and disease --- Dietotherapy --- Medical nutrition therapy --- MNT (Medical nutrition therapy) --- Nutrition therapy --- Therapeutics, Physiological --- Therapeutic use

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In Sugar in the Social Life of Medieval Islam Tsugitaka Sato explores the actual day-to-day life in medieval Muslim societies through different aspects of sugar. Drawing from a wealth of historical sources - chronicles, geographies, travel accounts, biographies, medical and pharmacological texts, and more - he describes sugarcane cultivation, sugar production, the sugar trade, and sugar’s use as a sweetener, a medicine, and a symbol of power. He gives us a new perspective on the history of the Middle East, as well as the history of sugar across the world. This book is a posthumous work by a leading scholar of Middle Eastern and Islamic studies in Japan who made many contributions to this field.

Sugar --- Sucre --- Social aspects --- Aspect social --- Empire islamique --- Islamic Empire --- Social life and customs --- Moeurs et coutume --- Moeurs et coutumes --- Moyen âge --- Islam --- Production --- Canne à sucre --- Dietary Sucrose --- Social Behavior --- Culture. --- Islam. --- History, Medieval. --- Manners and customs. --- Zucker. --- Gesellschaft. --- Alltag. --- history. --- Social aspects. --- Middle East. --- Islamic Empire. --- Social life and customs. --- Cane sugar --- Arab countries --- Arab Empire --- Empire, Islamic --- Middle East --- Muslim Empire --- History --- Sugarcane products --- Sugars --- Production. --- Canne à sucre. --- Islamic empire

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In recent years, great attention has been paid to polyphenols due to their positive effects on health. One of the most widely-studied phenolic compounds is resveratrol. This molecule, which is naturally present in some foods, shows beneficial effects on various physiological and biochemical processes, thus representing a potential tool for the prevention or the treatment of diseases highly prevalent in our society. Several of these beneficial effects have been observed in human beings, but others only in pre-clinical studies so far, and therefore, it is mandatory to continue with the scientific research in this field. Indeed, new knowledge concerning these issues could enable the development of novel functional foods or nutraceuticals, incorporating resveratrol, suitable for preventing or treating diseases such as cancer, cardiovascular diseases, obesity, dislipemia, insulin resistance and diabetes, liver diseases, etc.

polyphenols --- ?-viniferin --- leptin resistance --- p53 --- kidney --- energy restriction --- grape powder extract --- cytokines --- phosphorylation --- obesity --- energy metabolism --- metabolic pathways --- endothelial function --- polyol pathway --- antioxidant --- caloric restriction --- rat --- adipose tissue --- microparticles --- pathways --- angiotensin converting enzyme 2 --- resistance --- esRAGE --- interleukins --- metabolic syndrome --- dissolution rate --- thermogenesis --- streptozotocin --- bioavailability --- solubility --- metabolism --- renin-angiotensin system --- microbiota --- Sirt-1 --- magnesium dihydroxide --- hypertrophy --- metabolic diseases --- physiological adaption --- red wine extract --- lens --- distribution --- MTA1 --- sirtuin --- inflammation --- cardiac function --- rats --- cisplatin --- resveratrol --- mitochondria --- breast cancer --- ischemia-reperfusion --- cardiovascular --- metabolites --- gut microbiota --- prostate cancer --- performance --- type 2 diabetes --- cafeteria diet --- high-fat high-sucrose diet --- resistance exercise --- aging --- diabetes --- oxidative stress

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Cereal-based products such as pasta and baked goods represent staple foods for human nutrition. Due to their worldwide diffusion, these products can be carriers of nutrients and bioactive compounds; therefore, they lend themselves very well to the fortification process. Furthermore, among new formulations of cereal-based food, gluten-free products have become popular even among people without celiac disease who have chosen a gluten-free lifestyle. The improvement of well-being, sustainable lifestyles, and waste control are also aims of the United Nations for the Agenda 2030, which has motivated food scientists and industrial producers to research new and healthier formulations for pasta and baked goods preparations. In this context, researchers are also encouraged to use agro-industrial by-products of high added value for food fortification. The Special Issue “Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products” collected ten original articles focused on new types of gluten-free pasta or baked product formulations as well as agro-industrial by-product utilization. The final aim was the preparation of valuable products from a nutritional, technological, and sensory viewpoint.

agro-industrial by-product --- fortified pasta --- dietary fiber --- phenolic compounds --- starch digestibility --- prebiotics --- trypsin inhibitors --- inositol phosphates --- phenols --- legumes --- functional foods --- gluten-free --- durum wheat --- precision harvest --- pasta quality --- pasta short chain --- pasta --- glycaemic index --- high amylose --- resistant starch --- gluten-free bread --- hydration --- hydroxypropyl methylcellulose --- xanthan gum --- psyllium --- sucrose replacement --- cake --- dietary fibre --- clean label --- texture profile --- sensory quality --- obesity --- celiac disease --- bread fortification --- grape pomace --- agro-industrial by-products --- antioxidant activity --- sensory analysis --- dumpling --- gnocchi --- gluten free pasta --- fiber content --- cooking behavior --- color --- texture --- liking predictors --- consumer acceptability --- gluten analysis --- ELISA --- sandwich method --- R5 antibody --- G12 antibody --- n/a