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Diabetes is a global pandemic where many remedies have been recommended as means of combating the prevalence of this disease. However, dietary control appears to be more effective than others. This book focuses on interventions concerning glycemic control, the oxidative stress-based occurrence of the disease and its prevention, as well as novel remedies. While many books have been published recently on this aspect, the book aims to serve as an update to the scientific community, as well as to those who have been adversely affected by the disease. There are many unexplored territories when it comes to diabetes, and it is hoped that this publication will open up new avenues of successfully curbing its occurrence.

Diabetes --- Diet therapy. --- Life Sciences --- Agricultural and Biological Sciences --- Bromatology --- Food and Nutrition

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This open access volume discloses rich set of findings and policy recommendations for India towards achieving the SDG 2.1 target of zero hunger by 2030. Through its fourteen chapters, it takes an integrated approach by examining diverse aspects of food and nutrition security through multidisciplinary lens of Agricultural Economics, Nutrition, Crop Sciences, Anthropology and Law, while being rooted in economics. The chapters reflect this diversity in disciplines in terms of the questions posed, the data sets used, and the methodologies followed. Starting from the evolution of policy response for hunger and nutrition security, the book covers aspects such gender budgeting, dietary diversity, women’s empowerment, calorie intake norms, socio-legal aspects of right to health, subjective wellbeing, bio-fortification, crop insurance and food security linkages, interdependence of public distribution system (for food security) and employment guarantee schemes especially during COVID-19 pandemic, effects of dairy dietary supplements, and so on. With its rich discussions, the book is compelling for students, researchers, policy makers, development professionals and practitioners working in areas of food and nutrition security, SDGs, in particular SDG1, SDG2 and SDG5, and sustainable food systems. .

Agriculture --- Sociology. --- Nutrition. --- Food. --- Food security. --- Agricultural Economics. --- Sociology of Food and Nutrition. --- Food Security. --- Economic aspects.

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Free radicals are atoms or molecules containing unpaired electrons. Damage occurs when the free radical encounters another molecule and seeks to find another electron to pair its unpaired electron. Free radicals can cause mutation in different biological compounds such as protein, nucleic acids, and lipids, and the damage caused by the free radicals lead to various diseases (cancer, cardiovascular disease, aging, etc.). Antioxidants are helpful in reducing and preventing damage from free radical reactions because of their ability to donate electrons, which neutralize the radical without forming another. Ascorbic acid, for example, can lose an electron to a free radical and remain stable itself by passing its unstable electron around the antioxidant molecule. Unfortunately, new data indicate that the synthetic antioxidants used in the industry could have carcinogenic effects on human cells, thus fueling an intense search for new, natural, and efficient antioxidants. Therefore, the current book discusses the role and source of antioxidant compounds in nutrition and diets. Also, the current book includes nine chapters contributed by experts around the world, and the chapters are categorized into two sections: ""Antioxidant Compounds and Biological Activities"" and ""Natural Antioxidants and Applications.""

Antioxidants. --- Food --- Analysis. --- Composition. --- Chemistry of food --- Food, Chemistry of --- Food chemistry --- Analysis of food --- Chemistry, Technical --- Sanitary chemistry --- Chemical inhibitors --- Chemistry --- Analysis --- Composition --- Life Sciences --- Agricultural and Biological Sciences --- Bromatology --- Food and Nutrition

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This Open Access book compiles the findings of the Scientific Group of the United Nations Food Systems Summit 2021 and its research partners. The Scientific Group was an independent group of 28 food systems scientists from all over the world with a mandate from the Deputy Secretary-General of the United Nations. The chapters provide science- and research-based, state-of-the-art, solution-oriented knowledge and evidence to inform the transformation of contemporary food systems in order to achieve more sustainable, equitable and resilient systems.

Agricultural science --- Mathematics & science --- Food & beverage technology --- Society & social sciences --- Food science --- Health science --- Nutrition --- Sustainability --- Agriculture. --- Earth sciences. --- Geography. --- Food science. --- Sociology. --- Nutrition. --- Food. --- Earth and Environmental Sciences. --- Food Science. --- Food Studies. --- Sociology of Food and Nutrition. --- Social theory --- Social sciences --- Food technology --- Chemical engineering --- Cosmography --- Earth sciences --- World history --- Geosciences --- Environmental sciences --- Physical sciences --- Farming --- Husbandry --- Industrial arts --- Life sciences --- Food supply --- Land use, Rural --- Foods --- Primitive societies --- Dinners and dining --- Home economics --- Table --- Cooking --- Diet --- Dietaries --- Gastronomy --- Alimentation --- Food --- Health --- Physiology --- Dietetics --- Digestion --- Food habits --- Malnutrition --- Health aspects

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This book presents climate change as a global phenomenon which affects the entire food chain. Many studies analyzing environmental impacts of food systems confirm significant effects of food production on climate change. Most of them associate primary production with emission of greenhouse gasses identified as one of the causes resulting in warming the atmosphere and global climate effects. A wider perspective shows that the food chains start at farms with consumers being at the end of the pipeline. This approach emphasizes the role of the entire food chain highlighting different kinds of environmental impacts affecting climate change. On the other side, temperature changes and variations of precipitation patterns, together with extreme weather events and water reduction, are recognized as predictors for producing less food, decreased food quality, new food safety risks, biodiversity losses, and depletion of resources associated with food production in modified circumstances. Last but not least, these effects introduce new threats known as food security where some assumptions stress that almost one billion of people are hungry not receiving enough food as a result of climate changes. As a result, the UN highlights the need for combating climate change and promotes sustainable (food) consumption and production. Based on the perceived need to promote and disseminate information on climate change related to food system, the “Handbook of Climate change across the food supply chain” is being produced. The publication compiles information, experiences, practical initiatives, and projects around the subject matter and makes it available to a wide audience. It is expected that the “Handbook of Climate change across the food supply chain” makes many benefits of climate service clearer and, inter alia, leads to an increase in the demand for such important services.

Crops and climate. --- Food chains (Ecology) --- Climatic changes. --- Agricultural climatology --- Agriculture --- Agroclimatology --- Climate and crops --- Crop micrometeorology --- Crops --- Plant biometeorology --- Agricultural ecology --- Bioclimatology --- Changes, Climatic --- Changes in climate --- Climate change --- Climate change science --- Climate changes --- Climate variations --- Climatic change --- Climatic changes --- Climatic fluctuations --- Climatic variations --- Global climate changes --- Global climatic changes --- Climatology --- Climate change mitigation --- Global environmental change --- Teleconnections (Climatology) --- Food webs (Ecology) --- Trophic ecology --- Animals --- Ecology --- Nutrient cycles --- Climatic factors --- Environmental aspects --- Food --- Environment. --- Climatology. --- Sociology. --- Nutrition. --- Food. --- Bioclimatology. --- Environmental Sciences. --- Food Safety. --- Climate Sciences. --- Sociology of Food and Nutrition. --- Climate Change Ecology. --- Safety measures. --- Bioclimatics --- Biometeorology --- Foods --- Primitive societies --- Dinners and dining --- Home economics --- Table --- Cooking --- Diet --- Dietaries --- Gastronomy --- Nutrition --- Alimentation --- Health --- Physiology --- Dietetics --- Digestion --- Food habits --- Malnutrition --- Social theory --- Social sciences --- Climate --- Climate science --- Climate sciences --- Science of climate --- Atmospheric science --- Balance of nature --- Biology --- Bionomics --- Ecological processes --- Ecological science --- Ecological sciences --- Environment --- Environmental biology --- Oecology --- Environmental sciences --- Population biology --- Health aspects --- Ecology.