Lectins in Foods
Biochemistry, Health and Disease Implications, Nutritional Perspectives and Regulatory Considerations
- 1st Edition - January 23, 2027
- Latest edition
- Editors: Uday Kishore, Priti Mudgil, Khaled Masmoudi
- Language: English
Lectins in Foods: Biochemistry, Health and Disease Implications, Nutritional Perspectives and Regulatory Considerations provides evidence-based answers to the conflicting narrat… Read more
Description
Description
Lectins in Foods: Biochemistry, Health and Disease Implications, Nutritional Perspectives and Regulatory Considerations provides evidence-based answers to the conflicting narratives surrounding dietary lectins, empowering food scientists, biochemists, academics and nutritionists to navigate this complex topic with clarity. The book outlines the molecular structure and function of dietary lectins, offering detailed insights that clearly highlight their mechanisms and interactions with human health. By examining both the positive and negative health implications of lectins, this volume offers guidance on how to mitigate potential health risks while recognizing the beneficial roles these proteins may play in areas such as gut permeability, immune responses, and microbiota balance. Lectins in Foods: Biochemistry, Health and Disease Implications, Nutritional Perspectives and Regulatory Considerations also discusses practical strategies for reducing harmful lectins in food preparation, enhancing food safety, and fostering the development of innovative products. By highlighting the importance of informed dietary choices and effective public health policies, this comprehensive resource not only addresses the critical aspects of lectins in relation to chronic diseases but also opens avenues for future research and regulatory considerations advancing the understanding of dietary lectins in health and nutrition.
Key features
Key features
- Provides evidence-based answers to navigating conflicting information about dietary lectins
- Offers detailed insights into the molecular structure and function of dietary lectins, helping readers understand their mechanisms and interactions with human health
- Addresses both the positive and negative health implications of dietary lectins and provides guidance for mitigating health risks
- Explores how lectins influence gut permeability, immune responses, and microbiota
- Discusses strategies to reduce harmful lectins in foods to enhance food safety and develop innovative products
Readership
Readership
Food science researchers and academics in the fields of nutrition, health sciences and biochemistry. Healthcare professionals including nutritionists, dietitians, and medical practitioners
Table of contents
Table of contents
Section I: Introduction to Lectins
1. Lectins: Definition, Classification, and Function
2. Historical Perspectives on Lectins and Human Health
Section II: Sources and Biochemical Properties of Lectins
3. Molecular Structure and Binding Mechanisms of Lectins
4. Plant-Derived Lectins: Diversity, Biological Roles, and Health Implications
5. Animal-Derived Lectins: Structure, Function, and Biological Roles
6. Microbial Lectins: Structure, Function, and Biological Roles
Section III: Health Implications of Dietary Lectins
7. The Role of Lectins in Gut Health and the Immune System
9. Lectins and Chronic Diseases: Evidence for and Against
10. Lectins, Inflammation, and Autoimmune Disorders
11. The Role of Lectins in Cancer Prevention and Treatment
12. Lectin-Free Diets: Trends, Myths, and Scientific Evidence
Section IV: Medical and Therapeutic Applications of Lectins
13. Lectins as Diagnostic Tools: Biomarkers and Detection Methods
14. Therapeutic Uses of Lectins in Medicine
15. Lectins in Antimicrobial and Antiviral Therapies
Section V: Managing and Mitigating the Effects of Lectins
16. Food Preparation Methods to Reduce Harmful Lectins
17. Genetic Modification and Breeding to Reduce Lectins in Crops
Section VI: Future Directions and Regulatory Considerations
18. Future Trends in Lectin Research and Nutritional Applications
19. Regulatory and Safety Considerations for Lectins in Foods
1. Lectins: Definition, Classification, and Function
2. Historical Perspectives on Lectins and Human Health
Section II: Sources and Biochemical Properties of Lectins
3. Molecular Structure and Binding Mechanisms of Lectins
4. Plant-Derived Lectins: Diversity, Biological Roles, and Health Implications
5. Animal-Derived Lectins: Structure, Function, and Biological Roles
6. Microbial Lectins: Structure, Function, and Biological Roles
Section III: Health Implications of Dietary Lectins
7. The Role of Lectins in Gut Health and the Immune System
9. Lectins and Chronic Diseases: Evidence for and Against
10. Lectins, Inflammation, and Autoimmune Disorders
11. The Role of Lectins in Cancer Prevention and Treatment
12. Lectin-Free Diets: Trends, Myths, and Scientific Evidence
Section IV: Medical and Therapeutic Applications of Lectins
13. Lectins as Diagnostic Tools: Biomarkers and Detection Methods
14. Therapeutic Uses of Lectins in Medicine
15. Lectins in Antimicrobial and Antiviral Therapies
Section V: Managing and Mitigating the Effects of Lectins
16. Food Preparation Methods to Reduce Harmful Lectins
17. Genetic Modification and Breeding to Reduce Lectins in Crops
Section VI: Future Directions and Regulatory Considerations
18. Future Trends in Lectin Research and Nutritional Applications
19. Regulatory and Safety Considerations for Lectins in Foods
Product details
Product details
- Edition: 1
- Latest edition
- Published: January 23, 2027
- Language: English
About the editors
About the editors
UK
Uday Kishore
Uday Kishore, PhD FHEA FRSB FRCPath, is a researcher, teacher, an academic leader with a wide research network internationally and across Higher Education, charity, pharma and biotech sectors, and an inventor of biologics for clinical trials. He is a teacher and a scientist with special interest in innate immunity. He was the Founder-Director of the Centre for Infection, Immunity and Disease Mechanisms, Brunel University London. After spending a year at the Salk Institute for Biological Studies, La Jolla, California, he moved to the University of Oxford for the major part of his post-doctoral training, first at the MRC Immunochemistry Unit, Department of Biochemistry, and then at the Weatherall Institute of Molecular Medicine, John Radcliffe Hospital. His research focuses on how innate immunity, including lectin and their receptors, plays a crucial role in human health and disease.
Affiliations and expertise
UAE University, College of Agriculture and Veterinary Medicine and Zayed Centre for Health Sciences, UAEPM
Priti Mudgil
Dr. Priti Mudgil is a leading researcher in food science and technology, with over a decade of experience focusing on food microbiology, biotechnology, and protein chemistry. Her research explores functional aspects of food, particularly through bioconversion, fermentation, and microbial safety. Dr. Priti has published 67 indexed papers in top-tier journals, 9 book chapters, and holds an impressive h-index of 30. She is closely involved in addressing food security and sustainability in the UAE, with innovative research on the valorisation of indigenous food resources like camel milk, meat, and dates. Her work also delves into sustainable production of bioactive compounds and value-added products from food waste.
Affiliations and expertise
Department of Food Science, UAE University, UAEKM
Khaled Masmoudi
Prof. Khaled Masmoudi is a plant biotechnologist and molecular biologist who earned his PhD from University Pierre and Marie Curie (Paris 6), France, in 1993. Since joining UAEU in 2016, his research has used genomics, metagenomics, transcriptomics and functional genomics approaches to investigate salinity tolerance in arid-land plants and date palm, as well as the role of rhizosphere microbiota in root development and environmental stress tolerance in cereals and date palm. He has also developed transgenic crops for trait improvement. He currently serves as Vice Dean of UAEU’s College of Agriculture and Veterinary Medicine. His notable achievements include developing a novel thermostable recombinant biopesticide to control the red palm weevil pest in date palm, resulting in two USPTO patents.
Affiliations and expertise
Professor, Department of Integrative Agriculture, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, United Arab Emirates