Berries and Nutrition
A Holistic Approach to Health
- 1st Edition - January 1, 2026
- Editors: Hafiz Suleria, Fakhar Islam, Anamika Chauhan, Ali Imran
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 3 3 9 3 5 - 6
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 3 3 9 3 6 - 3
Berries and Nutrition: A Holistic Approach to Health provides comprehensive coverage on the myriad benefits of berries as they relate to health and disease. From detecting bioava… Read more
Berries and Nutrition: A Holistic Approach to Health provides comprehensive coverage on the myriad benefits of berries as they relate to health and disease. From detecting bioavailability and exploring phytochemical properties, to a comparative analysis of nutritional profiles across different berry varieties, readers will come away with a better understanding of the nuanced metabolic profiles of certain berry fruits and their health benefits. While addressing current challenges related to sustainable utilization, mass production, and the transfer from field to industry sectors, Berries and Nutrition: A Holistic Approach to Health highlights the phytochemical structure and metabolic enhancing properties of berries to maintain bone health, fight inflammation, improve cognitive function and brain health, enhance exercise performance and recovery, fight cardiovascular disease, diabetes, cancer and more. Authors also examine the micronutrients in some berries for their Vitamin C and Folic Acid makeup and discuss the influence of a microclimate on the mineral and metabolic profile of certain berries for optimal nutrition.
- Investigates the bioactive chemical constituents and nutraceutical properties of Himalayan berry fruits and effects on health and disease
- Highlights the sustainable processing and influence of a microclimate on the mineral and metabolic profile of berries for advanced health benefits
- Discuses the role of berries as an emerging prebiotic
- Showcases the phytochemical structure and metabolic enhancing properties of berries to fight health and disease
- Addresses current challenges related to sustainable utilization, mass production, and transfer from field to industry sectors
Researchers in food science in the fields of nutrition, health, and agriculture
1. Exploring the Anti-cancer Properties of Berries and Their Mechanisms
2. Berries and Bone Health
3. Berries Phytochemical structure and Metabolic Performance enhancing properties
4. Role of Berries in Reducing Oxidative Stress and Cellular Damage
5. The Influence of Berry Consumption on Inflammation Markers
6. Berries as Modulators of Gut Microbiota: Implications for Digestive Health
7. Impact of Berry Consumption on Cognitive Function and Brain Health
8. Examining the Micronutrient Composition of Berries (e.g., Vitamin C, Folic Acid)
9. Functional and Pharmacological Activities of Berries in Preventing Chronic Diseases
10. Impact of Berry Consumption on Longevity and Mortality Rates
11. Berries: Bioactive components and their effect on human health
12. Berries Biological effect range from their antioxidant properties to their anti-cancer properties
13. Microclimate influence on mineral and metabolic profile of berries.
14. Assessment of the Role of Berries in Type 2 Diabetes Prevention
15. Comparative Analysis of Nutritional Profiles Across Different Berry Varieties
16. Berries for Wellness: Unveiling the Nutritional and Health Secrets
17. Exploring the Impact of Anthocyanins in Berries on Cardiovascular Health
18. Berries pomace as a potential source of emerging skin prebiotics
19. Potential of Berries in Enhancing Exercise Performance and Recovery
20. Berries and Skin Health: Evaluating Their Role in Dermatological Conditions
21. Role of Berries in Alleviating Allergic Reactions: A Comprehensive Study
22. Berries and Eye Health: Exploring Their Impact on Vision and Eye Conditions
23. Sustainable Cultivation Practices for Enhancing Nutritional Quality of Berries
24. Berries application as Nutraceutical and Functional Foods
2. Berries and Bone Health
3. Berries Phytochemical structure and Metabolic Performance enhancing properties
4. Role of Berries in Reducing Oxidative Stress and Cellular Damage
5. The Influence of Berry Consumption on Inflammation Markers
6. Berries as Modulators of Gut Microbiota: Implications for Digestive Health
7. Impact of Berry Consumption on Cognitive Function and Brain Health
8. Examining the Micronutrient Composition of Berries (e.g., Vitamin C, Folic Acid)
9. Functional and Pharmacological Activities of Berries in Preventing Chronic Diseases
10. Impact of Berry Consumption on Longevity and Mortality Rates
11. Berries: Bioactive components and their effect on human health
12. Berries Biological effect range from their antioxidant properties to their anti-cancer properties
13. Microclimate influence on mineral and metabolic profile of berries.
14. Assessment of the Role of Berries in Type 2 Diabetes Prevention
15. Comparative Analysis of Nutritional Profiles Across Different Berry Varieties
16. Berries for Wellness: Unveiling the Nutritional and Health Secrets
17. Exploring the Impact of Anthocyanins in Berries on Cardiovascular Health
18. Berries pomace as a potential source of emerging skin prebiotics
19. Potential of Berries in Enhancing Exercise Performance and Recovery
20. Berries and Skin Health: Evaluating Their Role in Dermatological Conditions
21. Role of Berries in Alleviating Allergic Reactions: A Comprehensive Study
22. Berries and Eye Health: Exploring Their Impact on Vision and Eye Conditions
23. Sustainable Cultivation Practices for Enhancing Nutritional Quality of Berries
24. Berries application as Nutraceutical and Functional Foods
- Edition: 1
- Published: January 1, 2026
- Language: English
HS
Hafiz Suleria
Dr. Suleria has completed his Postdoctoral Research from the Department of Food, Nutrition, Dietetics and Health, Kansas State University, USA. Previously, he was awarded Alfred Deakin Postdoctoral Research Fellowship at the Deakin University, Australia. He did his PhD from the University of Queensland in a collaboration with Translational Research Institute, UQ School of Medicine and Commonwealth and Scientific and Industrial Research Organization, Australia. Before joining the UQ, he worked as a Lecturer in the Department of Food Sciences, Government College University Faisalabad, Pakistan. He also worked as a Research Associate in “PAK-US Joint Project” at the National Institute of Food Science and Technology, University of Agriculture Faisalabad and the Department of Food Science, University of Massachusetts, USA. He has a major research focus on food science and nutrition particularly in screening of phytochemicals/bioactive molecules from different plants, marine and animal sources. Hafiz Suleria has published more than 100 peer-reviewed scientific papers in different high reputed journals.
Affiliations and expertise
Department of Agriculture and Food Systems, University of Melbourne, AustraliaFI
Fakhar Islam
Mr. Fakhar Islam is working as lecturer in Department of Food Science and Technology, Nur International University Lahore also Ph.D. Scholar in Food Science from Government College University, Faisalabad Pakistan. Additionally, He is also involved in various departmental competitions organizing team members like product development, seminars on food safety and quality. He has been part of many national and international research projects. He has more than 25 national and international research publications with impact factor ~ 80.23 as well as 02 book chapters and one book related to the field of research. He is optimistic for finding innovative and effective practices to improve food production, quality and safety, keeping in view the betterment of human health; and moreover, to improve the end-product quality for maintenance of customer’s health.
Affiliations and expertise
Lecturer, Department of Food Science and Technology, NUR International University, PakistanAC
Anamika Chauhan
Dr. Anamika Chauhan is presently working as an Assistant Professor, Department of Home Science in Chamanlal P.G.College, Haridwar (Sridev Suman University Uttarakhand). She obtained her Master's Degree and PhD from HNB Garhwal Srinagar, Central University Uttarakhand, India. She has also Master's Degree in English, Education and Political Science. She is also qualified for UGC- NET, USET, M.Phil. (Home Science). She was awarded the “Young Scientist award” by UCOST and “Teacher’s Excellence Award’’ by Motherhood University(Uttarakhand) and awarded with “Dr. Sarvepalli Radhakrishnan Global Educator Award-2022” by International council for Education, Research and Training. Her research interest and areas range across Right to Education, Nutrition and Human Health.
Affiliations and expertise
Assistant Professor, Department of Home Science, Chaman Lal P.G. CollegeAI
Ali Imran
Dr. Ali Imran earned his Ph. D from the Agriculture University, Faisalabad in 2013 with distinction. Currently, he is working as Assistant Professor/Deputy director industrial linkages in the department of food science government college university Faisalabad. His research expertise includes the formulation of the cost-effective polyphenol-based dietary interventions against human maladies. Being a researcher, he has published more than 74 articles in high impact international journals with a cumulative impact factor of more than 180. Further, he has also published 12 book chapters with international publishers. He is also working as an academic editor in Hindawi groups in the Journal of Biomedical Research International. He has assisted two Ph. Ds and 20 MPhil students within his research domain.
Affiliations and expertise
Assistant Professor/Deputy Director Industrial Linkages, Department of Food Science Government College University Faisalabad, Pakistan