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Books in Nutrition

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31-40 of 195 results in All results

Oncological Functional Nutrition

  • 1st Edition
  • August 20, 2021
  • Maira Rubi Segura Campos + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 9 8 2 8 - 5
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 9 8 2 9 - 2
Oncological Functional Nutrition: Phytochemicals and Medicinal Plants presents the anticancer activities, metabolism, mechanism of action, doses, and sources of various phytochemicals and medicinal plants. Broken into five parts, this book addresses cancer epidemiology, molecular and therapeutic bases of cancer, macro and micronutrients in cancer prevention and treatment, phytochemicals in the cancer treatment, and medical plants as potential functional foods or resources for the obtention of metabolites with anticancer activity. Written for nutritionists, food scientists, health professionals, oncologists, endocrinologists, natural product chemists, ethnobotanists, chemists, pharmacists, biochemists, and students studying relating fields, Oncological Functional Nutrition: Phytochemicals and Medicinal Plants will be a useful reference for those interested in learning more about functional nutrition and cancer.

Evidence-Based Nutrition and Clinical Evidence of Bioactive Foods in Human Health and Disease

  • 1st Edition
  • July 8, 2021
  • Asim K. Duttaroy
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 2 2 4 0 5 - 2
  • eBook
    9 7 8 - 0 - 1 2 - 8 2 2 1 9 4 - 5
Evidence-Based Nutrition and Clinical Evidence of Bioactive Foods in Human Health and Disease explores a wide range of studies from clinical investigations to mechanistic research, covering the actions of bioactives on specific tissues and cells in intestinal, neurological, immunological and cardiovascular health and disease, including cancers. The book also focuses on metabolism, mechanisms of actions, tissue-specific effects, and the structure–function relationships between clinical trial, ex vivo and in vitro data. Written for nutrition researchers, clinical researchers, dieticians, and others working in and studying health-related fields, this book highlights the concepts surrounding the preventive and therapeutic impacts of bioactive foods.

Roselle (Hibiscus sabdariffa)

  • 1st Edition
  • June 11, 2021
  • Abdalbasit Adam Mariod + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 2 2 1 0 0 - 6
  • eBook
    9 7 8 - 0 - 1 2 - 8 2 2 6 9 3 - 3
Roselle (Hibiscus sabdariffa) Chemistry, Production, Products, and Utilization assesses the Hibiscus sabdariffa plant for food and nonfood uses, as well as for its use as fixed or essential oils. The chapters explore Hibiscus sabdariffa breeding, production, composition, storage, and quality related to the chemistry, nutrition, antioxidant activity, and traditional uses of its bioactive components. This book also includes coverage of medicinal, pharmacological, therapeutic, and cosmetic uses of Hibiscus sabdariffa. This book will be of interest to nutritionists, food scientists, chemists, ethnobotanists, pharmacists, academics, undergraduate and graduate students, and professionals working with medicinal plants.

Nutritional and Health Aspects of Food in the Balkans

  • 1st Edition
  • April 30, 2021
  • Alina-Ioana Gostin + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 2 0 7 8 2 - 6
  • eBook
    9 7 8 - 0 - 1 2 - 8 2 0 7 8 6 - 4
Nutritional and Health Aspects of Food in the Balkans s introduces and analyzes traditional foods from the Balkans. Beginning with the eating habits in Balkans, this book unfolds the history of use, origin, compositions and preparation, ingredient origin, nutritional aspects, and the effects on health for various foods and food products of the region. Nutritional and Health Aspects of Food in the Balkans also addresses local and international regulations and provides suggestions on how to harmonize these regulations to promote global availability of these foods. A volume in a series co-produced with Global Harmonization Initiative, Nutritional and Health Aspects of Food in the Balkans is sure to be a welcomed reference for nutrition researchers and professionals, including nutritionists, dieticians, food scientists, food technologists, toxicologists, regulators, and product developers as well as educators, and students.

Probiotics and Prebiotics in Foods

  • 1st Edition
  • March 23, 2021
  • Adriano Gomes da Cruz + 3 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 9 6 6 2 - 5
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 9 9 0 9 - 1
Probiotic and Prebiotics in Foods: Challenges, Innovations, and Advances reviews recent advances, innovations, and challenges in probiotics/prebiotics in food and beverages. The book presents up-to-date, novel and extensive information regarding recent research and applications in probiotics and prebiotics in food. Sections address probiotics, prebiotics, paraprobiotics and postbiotics, probiotics, prebiotics and bucal health, probiotics, prebiotics and obesity, probiotics, prebiotics and sleep quality, in vitro and in vivo assays for selection of probiotics, probiotics and mycotoxins, edible films added to probiotic and prebiotics, predictive microbiology applied to development of probiotic foods, non-bovine milk products as probiotic and prebiotic foods, emerging technologies, and much more. Written for food scientists, nutritionists, health professionals, food product developers, microbiologists, those working in food safety, and graduate students and researchers working in academia, this book is a welcomed resource on the topics discussed.

Olives and Olive Oil in Health and Disease Prevention

  • 2nd Edition
  • December 2, 2020
  • Victor R Preedy + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 9 5 2 8 - 4
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 9 9 8 9 - 3
Olives and Olive Oil in Health and Disease Prevention, Second Edition expands the last releases content and coverage, including new sections on materials in packaging, the Mediterranean diet, metabolic syndrome, diabetic health, generational effects, epigenetics, glycemic control, ketogenic diet, antioxidant effects, the use of olive oil in protection against skin cancer, oleuropein and ERK1/2 MAP-Kinase, oleocanthal and estrogen receptors, and oleocanthal and neurological effects. The book is a valuable resource for food and health researchers, nutritionists, dieticians, pharmacologists, public health scientists, epidemiologists, food technologists, agronomists, analytical chemists, biochemists, biologists, physicians, biotechnologists and students.

Nutrition and Bariatric Surgery

  • 1st Edition
  • November 27, 2020
  • Jaime Ruiz-Tovar
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 2 2 9 2 2 - 4
  • eBook
    9 7 8 - 0 - 1 2 - 8 2 3 0 9 6 - 1
Nutrition and Bariatric Surgery discusses nutritional deficiencies and requirements that are often present with diverse bariatric techniques as main mechanisms for weight loss. In addition, the book presents strategies for early detection and supplementation in order to avoid the appearance of deficiency diseases. Finally, the summarizes protocols for the optimal nutritional management of patients undergoing bariatric surgery. Bariatric surgeons, gastroenterologists, endocrinologists, general practitioners, nutritionists, dietitians and nurses specialized in nutritional management will find this resource especially useful.

Human Milk

  • 1st Edition
  • November 22, 2020
  • Michelle McGuire + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 5 3 5 0 - 5
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 5 7 0 7 - 7
Human Milk: Sampling and Measurement of Energy-Yielding Nutrients and Other Macromolecules presents comprehensive, rigorous, state-of-the-science information on the origins, analysis, concentrations and variation in energy-yielding nutrients and other macromolecules present in human milk. The book includes information on how best to collect and store milk for determining concentrations of these important milk constituents and considers how to conduct milk composition analysis in research, clinical and resource-poor settings. Written by a group of international experts who are actively conducting research related to human milk macronutrients, each chapter also provides cutting-edge rationale for what research is still needed in this evolving field. In addition, the book also outlines challenges and opportunities faced by clinicians, industry leaders and regulators interested in adding these components to infant foods, human milk nutrient fortifier and formula.

Influence of Nutrients, Bioactive Compounds, and Plant Extracts in Liver Diseases

  • 1st Edition
  • November 20, 2020
  • Ana Teresa Sanches Silva + 4 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 6 4 8 8 - 4
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 7 5 2 3 - 1
Influence of Nutrients, Bioactive Compounds, and Plant Extracts in Liver Diseases provides evidence-based knowledge of the mechanism of action of natural compounds, as well as the relation of structure and function of phytochemicals in hepatitis B and C, fatty liver disease, nonalcoholic fatty liver disease, liver cancer, biliary cirrhosis, and primary sclerosing cholangitis. The effect of phytochemicals in the hepatotoxicity of drugs is also addressed. Written for health professionals seeking reliable and up-to-date information on the beneficial or toxic effects of natural compounds on liver disease, this book is sure to be a welcomed resource for nutritionists, food chemists, natural product researchers, pharmacists, medical doctors, and pharmacognosists alike.

Pulse Foods

  • 2nd Edition
  • November 18, 2020
  • Brijesh K. Tiwari + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 8 1 8 4 - 3
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 8 1 8 5 - 0
Pulse Foods: Processing, Quality and Nutraceutical Applications, Second Edition, provides up-to-date information on emerging technologies for the processing of whole pulses, techniques for fractionating pulses into ingredients, their functional and nutritional properties, as well as their potential applications, so that the food industry can incorporate pulses into new food products. Since the first edition, significant developments have occurred in various aspects of pulse, pulse chemistry, processing and applications. This second edition provides thorough and authoritative coverage of pulse quality, technology and nutraceutical applications. Pulse Foods: Processing, Quality and Nutraceutical Applications, Second Edition, will continue to be an important resource for academics, students, researchers and industry professionals in providing essential details on various aspects of pulse foods.