{"product_id":"functional-foods-nutraceuticals-and-degenerative-disease-prevention-isbn-9780813824536","title":"Functional Foods, Nutraceuticals, and Degenerative Disease Prevention","description":"\u003ci\u003eFunctional Foods, Nutraceuticals and Degenerative Disease Prevention\u003c\/i\u003e is a compilation of different segments of functional foods and nutraceuticals focusing on their mechanism of action in the human body leading to disease prevention. Numerous chapters deal with different functional foods in terms of their efficacy, highlighting the mechanism of action of their ingredients. The book focuses on the biochemistry and molecular biology of the disease prevention process rather than simply compiling the benefits of functional foods and nutraceuticals.  \u003cp\u003e Aimed primarily at an audience comprised of researchers, industry professionals, food scientists, medical professionals and graduate level students, \u003ci\u003eFunctional Foods, Nutraceuticals and Degenerative Disease Prevention\u003c\/i\u003e offers a mechanism-based interpretation for the effect of nutraceuticals within the human body. Ultimately, the discussion of the biological effects of a variety of functional foods will provide a wholesome approach to the maintenance of health through judicious choice of functional foods.\u003c\/p\u003e  \u003ci\u003eContributors\u003c\/i\u003e xv  \u003cp\u003e\u003ci\u003ePreface\u003c\/i\u003e xvii\u003c\/p\u003e \u003cp\u003e\u003ci\u003eAbout the Editors xix\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Functional Foods, Nutraceuticals, and Disease Prevention: A Window to the Future of Health Promotion 3\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eGopinadhan Paliyath and Kalidas Shetty\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1 Chronic Degenerative Diseases in Modern Society: Implications on Life Quality, Productivity, Economic Burden 3\u003c\/p\u003e \u003cp\u003e1.1.1 Diet and lifestyle changes: the missing foods 3\u003c\/p\u003e \u003cp\u003e1.1.2 Social and economic burden of chronic degenerative diseases 4\u003c\/p\u003e \u003cp\u003e1.2 Health Regulatory Properties of Foods: “Prevention Is Better Than Cure” 5\u003c\/p\u003e \u003cp\u003e1.2.1 Fruit and vegetable consumption and disease prevention 6\u003c\/p\u003e \u003cp\u003eReferences 8\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Functional Foods and Nutraceuticals 11\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eChung-Ja C. Jackson and Gopinadhan Paliyath\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction 11\u003c\/p\u003e \u003cp\u003e2.2 Definition of Functional Foods and Nutraceuticals 12\u003c\/p\u003e \u003cp\u003e2.2.1 Effects of functional foods and nutraceuticals on major chronic diseases 16\u003c\/p\u003e \u003cp\u003e2.3 Sources and Biological Effects of Functional Foods and Nutraceuticals in Nature 19\u003c\/p\u003e \u003cp\u003e2.3.1 Flaxseed (\u003ci\u003eLinum usitatissimum\u003c\/i\u003e) 20\u003c\/p\u003e \u003cp\u003e2.3.2 Phytoestrogens 21\u003c\/p\u003e \u003cp\u003e2.3.3 Tomatoes 21\u003c\/p\u003e \u003cp\u003e2.3.4 Garlic (\u003ci\u003eAllium sativum\u003c\/i\u003e) 21\u003c\/p\u003e \u003cp\u003e2.3.5 Cruciferous vegetables 22\u003c\/p\u003e \u003cp\u003e2.3.6 Citrus fruits 22\u003c\/p\u003e \u003cp\u003e2.3.7 Cranberry 23\u003c\/p\u003e \u003cp\u003e2.3.8 Tea 23\u003c\/p\u003e \u003cp\u003e2.3.9 Wine and grapes 24\u003c\/p\u003e \u003cp\u003e2.3.10 Chocolate 24\u003c\/p\u003e \u003cp\u003e2.3.11 Fish 25\u003c\/p\u003e \u003cp\u003e2.3.12 Dairy products 25\u003c\/p\u003e \u003cp\u003e2.3.13 Carbohydrates 26\u003c\/p\u003e \u003cp\u003e2.3.14 Meat 26\u003c\/p\u003e \u003cp\u003e2.3.15 Vitamins 26\u003c\/p\u003e \u003cp\u003e2.3.16 Minerals 27\u003c\/p\u003e \u003cp\u003e2.4 Functional Foods and Nutraceuticals: Health Claims and Benefits 27\u003c\/p\u003e \u003cp\u003e2.4.1 Oats 27\u003c\/p\u003e \u003cp\u003e2.4.2 Psyllium 27\u003c\/p\u003e \u003cp\u003e2.4.3 Soybeans 28\u003c\/p\u003e \u003cp\u003e2.4.4 Phytosterols 29\u003c\/p\u003e \u003cp\u003e2.4.5 Fiber 29\u003c\/p\u003e \u003cp\u003e2.4.6 D-Tagatose 29\u003c\/p\u003e \u003cp\u003e2.5 Qualifi ed Health Claims 29\u003c\/p\u003e \u003cp\u003e2.5.1 Selenium and cancer 29\u003c\/p\u003e \u003cp\u003e2.5.2 Antioxidant vitamins and cancer 30\u003c\/p\u003e \u003cp\u003e2.5.3 Nuts (e.g., walnuts) and heart disease 30\u003c\/p\u003e \u003cp\u003e2.5.4 Omega-3 fatty acids and CHD 30\u003c\/p\u003e \u003cp\u003e2.5.5 Phosphatidylserine\/Phosphatidylcholine and cognitive dysfunction and dementia 30\u003c\/p\u003e \u003cp\u003e2.5.6 Folic acid and neural tube birth defects 30\u003c\/p\u003e \u003cp\u003e2.6 Functional Foods and Nutraceuticals: Safety Issues 30\u003c\/p\u003e \u003cp\u003e2.6.1 Echinacea 31\u003c\/p\u003e \u003cp\u003e2.6.2 Ephedra (also called “ma huang, herbal ecstasy, or mahuanggen”) 31\u003c\/p\u003e \u003cp\u003e2.6.3 Feverfew 31\u003c\/p\u003e \u003cp\u003e2.6.4 Garlic 31\u003c\/p\u003e \u003cp\u003e2.6.5 Ginger 32\u003c\/p\u003e \u003cp\u003e2.6.6 \u003ci\u003eGingko biloba\u003c\/i\u003e 32\u003c\/p\u003e \u003cp\u003e2.6.7 Ginseng 32\u003c\/p\u003e \u003cp\u003e2.6.8 Kava kava products 32\u003c\/p\u003e \u003cp\u003e2.6.9 St. John’s Wort 32\u003c\/p\u003e \u003cp\u003e2.7 Regulation of Functional Foods and Nutraceuticals 33\u003c\/p\u003e \u003cp\u003e2.8 Public Education and Dietary Guidance 35\u003c\/p\u003e \u003cp\u003e2.9 Concluding Remarks 36\u003c\/p\u003e \u003cp\u003eReferences 37\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Nutritional Genomics: Fundamental Role of Diet in Chronic Disease Prevention and Control 45\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eAmy J. Tucker, Branden Deschambault, and Marica Bakovic\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction 45\u003c\/p\u003e \u003cp\u003e3.2 Nutrigenetics 46\u003c\/p\u003e \u003cp\u003e3.2.1 Gene polymorphisms 46\u003c\/p\u003e \u003cp\u003e3.2.2 Single nucleotide polymorphisms (SNPs) 47\u003c\/p\u003e \u003cp\u003e3.2.3 Nonsynonymous single nucleotide polymorphisms (nsSNPs) 47\u003c\/p\u003e \u003cp\u003e3.2.4 Regulatory single nucleotide polymorphisms (rSNPs) 48\u003c\/p\u003e \u003cp\u003e3.2.5 Splice site single nucleotide polymorphisms (ssSNPs) 48\u003c\/p\u003e \u003cp\u003e3.2.6 \u003ci\u003eTrans\u003c\/i\u003e-Acting rSNPs 48\u003c\/p\u003e \u003cp\u003e3.3 Complexities of chronic disease research in nutrigenetics 49\u003c\/p\u003e \u003cp\u003e3.4 Chronic Disease and Rare SNPs 50\u003c\/p\u003e \u003cp\u003e3.4.1 Copy number variants 50\u003c\/p\u003e \u003cp\u003e3.5 CVD and Nutrigenetics 51\u003c\/p\u003e \u003cp\u003e3.6 Nutrigenetics and Cancer 51\u003c\/p\u003e \u003cp\u003e3.7 Summary of Nutrigenetic Research Potential 51\u003c\/p\u003e \u003cp\u003e3.8 Nutriepigenetics 52\u003c\/p\u003e \u003cp\u003e3.8.1 Role of the epigenome 52\u003c\/p\u003e \u003cp\u003e3.8.2 Cause of epimutations 52\u003c\/p\u003e \u003cp\u003e3.9 Epimutations in Chronic Disease 53\u003c\/p\u003e \u003cp\u003e3.9.1 Epimutations and macronutrients\/micronutrients 53\u003c\/p\u003e \u003cp\u003e3.9.2 Epimutations and phytochemicals 54\u003c\/p\u003e \u003cp\u003e3.10 Summary of Epigenetic Research Potential 54\u003c\/p\u003e \u003cp\u003e3.11 Nutrigenomics 54\u003c\/p\u003e \u003cp\u003e3.11.1 Genomic impact of diet 55\u003c\/p\u003e \u003cp\u003e3.11.2 Carbohydrates and gene interactions 55\u003c\/p\u003e \u003cp\u003e3.12.3 Cholesterol and gene interactions 56\u003c\/p\u003e \u003cp\u003e3.11.4 FAs, lipids, and gene interactions 58\u003c\/p\u003e \u003cp\u003e3.11.5 Lipids and APOE 59\u003c\/p\u003e \u003cp\u003e3.11.6 Diet and APOE 60\u003c\/p\u003e \u003cp\u003e3.11.7 Lipids and hepatic lipase (HL) 60\u003c\/p\u003e \u003cp\u003e3.11.8 Diet and LIPC 61\u003c\/p\u003e \u003cp\u003e3.11.9 Interaction between APOE and HL 61\u003c\/p\u003e \u003cp\u003e3.12 Vitamin A and Gene Interactions 61\u003c\/p\u003e \u003cp\u003e3.12.1 Dual roles of vitamin A 62\u003c\/p\u003e \u003cp\u003e3.13 Vitamin E and Nutrigenomics 62\u003c\/p\u003e \u003cp\u003e3.13.1 Vitamin E and atherosclerosis 62\u003c\/p\u003e \u003cp\u003e3.13.2 Vitamin E and cholesterol biosynthesis 63\u003c\/p\u003e \u003cp\u003e3.14 Vitamin D and Gene Interactions 63\u003c\/p\u003e \u003cp\u003e3.14.1 Vitamin D and breast cancer 63\u003c\/p\u003e \u003cp\u003e3.14.2 Vitamin D and FAs 64\u003c\/p\u003e \u003cp\u003e3.15 Phytoestrogens and Gene Interactions 64\u003c\/p\u003e \u003cp\u003e3.15.1 Phytoestrogens and breast cancer 64\u003c\/p\u003e \u003cp\u003e3.15.2 Phytoestrogens and lipid, glucose metabolism 64\u003c\/p\u003e \u003cp\u003e3.16 Phytosterols and Gene Interactions 65\u003c\/p\u003e \u003cp\u003e3.16.1 Phytosterols and cholesterol metabolism 65\u003c\/p\u003e \u003cp\u003e3.16.2 Phytosterols and cancer 65\u003c\/p\u003e \u003cp\u003e3.17 Polyphenols and Gene Interactions 65\u003c\/p\u003e \u003cp\u003e3.17.1 Polyphenols and CVD 65\u003c\/p\u003e \u003cp\u003e3.17.2 Polyphenols and cancer 66\u003c\/p\u003e \u003cp\u003e3.18 Nutrigenomics Summary: Advantages, Limitations, Future 66\u003c\/p\u003e \u003cp\u003e3.19 Conclusions 67\u003c\/p\u003e \u003cp\u003eReferences 67\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Nutraceuticals and Antioxidant Function 75\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eDenise Young, Rong Tsao, and Yoshinori Mine\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction 75\u003c\/p\u003e \u003cp\u003e4.2 Oxidative Stress and ROS 75\u003c\/p\u003e \u003cp\u003e4.2.1 Endogenous sources of ROS 76\u003c\/p\u003e \u003cp\u003e4.2.2 Exogenous sources of ROS 77\u003c\/p\u003e \u003cp\u003e4.3 Antioxidants and Antioxidative Defense Systems 77\u003c\/p\u003e \u003cp\u003e4.3.1 Endogenous antioxidants and antioxidative defenses 77\u003c\/p\u003e \u003cp\u003e4.3.2 Dietary antioxidants 79\u003c\/p\u003e \u003cp\u003e4.4 Phytochemicals 79\u003c\/p\u003e \u003cp\u003e4.4.1 Polyphenols 80\u003c\/p\u003e \u003cp\u003e4.4.2 Amides 85\u003c\/p\u003e \u003cp\u003e4.4.3 Carotenoids 86\u003c\/p\u003e \u003cp\u003e4.4.4 Mechanism of antioxidant action 87\u003c\/p\u003e \u003cp\u003e4.5 Antioxidant Amino Acids, Peptides, and Proteins 90\u003c\/p\u003e \u003cp\u003e4.6 Mechanism of Action of Antioxidant and Antioxidative Stress Amino Acids, Peptides, and Proteins 91\u003c\/p\u003e \u003cp\u003e4.6.1 Amino acids 91\u003c\/p\u003e \u003cp\u003e4.6.2 Peptides and proteins 91\u003c\/p\u003e \u003cp\u003e4.7 Production of Antioxidant Peptides 95\u003c\/p\u003e \u003cp\u003e4.8 Recent Advances in Analytical Techniques for Measuring Antioxidant Capacity and Oxidative Damage 96\u003c\/p\u003e \u003cp\u003e4.8.1 Chemical antioxidant capacity assay 96\u003c\/p\u003e \u003cp\u003e4.8.2 Cell-based antioxidant assays 99\u003c\/p\u003e \u003cp\u003e4.9 Health Benefi ts of Nutraceutical Antioxidants 101\u003c\/p\u003e \u003cp\u003e4.9.1 Evidence of antioxidant efficacy in disease states 101\u003c\/p\u003e \u003cp\u003e4.9.2 Failure of antioxidants to demonstrate efficacy 102\u003c\/p\u003e \u003cp\u003e4.10 Conclusion 102\u003c\/p\u003e \u003cp\u003eReferences 103\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Composition and Chemistry of Functional Foods and Nutraceuticals: Infl uence on Bioaccessibility and Bioavailability 113\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eJissy K. Jacob and Gopinadhan Paliyath\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction 113\u003c\/p\u003e \u003cp\u003e5.2 Polyphenols as Antioxidants 115\u003c\/p\u003e \u003cp\u003e5.2.1 Free radicals and endogenous antioxidant defense mechanisms 115\u003c\/p\u003e \u003cp\u003e5.2.2 Diet and exogenous antioxidants (flavonoids) 115\u003c\/p\u003e \u003cp\u003e5.2.3 Antioxidant properties of flavonoids 117\u003c\/p\u003e \u003cp\u003e5.3 Antioxidant Activity of Anthocyanins 118\u003c\/p\u003e \u003cp\u003e5.4 Anthocyanin Biosynthesis and Localization 119\u003c\/p\u003e \u003cp\u003e5.5 Bioaccessibility and Bioavailability of Polyphenols 121\u003c\/p\u003e \u003cp\u003e5.6 Microstructural Characteristics of Grape Juice 122\u003c\/p\u003e \u003cp\u003e5.7 Physicochemical Properties of the Dialyzed Juice Fraction 123\u003c\/p\u003e \u003cp\u003e5.8 Ultrastructural Analysis of Juice Fractions 124\u003c\/p\u003e \u003cp\u003e5.9 Composition of Juice Fractions 126\u003c\/p\u003e \u003cp\u003e5.10 Antioxidant Activity of Juice Fractions 129\u003c\/p\u003e \u003cp\u003e5.11 Metabolism and Bioavailability of Flavonoids 132\u003c\/p\u003e \u003cp\u003e5.12 Dietary Polyphenols and Prevention of Diseases 135\u003c\/p\u003e \u003cp\u003e5.12.1 Polyphenols and cardiovascular diseases 135\u003c\/p\u003e \u003cp\u003e5.12.2 Polyphenols and cancer 136\u003c\/p\u003e \u003cp\u003e5.13 Increasing Health Benefi cial Properties of Juices 137\u003c\/p\u003e \u003cp\u003eReferences 139\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Cruciferous Vegetable-Derived Isothiocyanates and Cancer Prevention 147\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eRavi P. Sahu and Sanjay K. Srivastava\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction 147\u003c\/p\u003e \u003cp\u003e6.2 Metabolism of Xenobiotics 149\u003c\/p\u003e \u003cp\u003e6.3 ITCs and Inhibition of Cancer 150\u003c\/p\u003e \u003cp\u003e6.3.1 Pancreatic cancer 150\u003c\/p\u003e \u003cp\u003e6.3.2 Brain cancer 152\u003c\/p\u003e \u003cp\u003e6.3.3 Prostate cancer 152\u003c\/p\u003e \u003cp\u003e6.3.4 Lung cancer 154\u003c\/p\u003e \u003cp\u003e6.3.5 Breast cancer 155\u003c\/p\u003e \u003cp\u003e6.3.6 Colon cancer 156\u003c\/p\u003e \u003cp\u003e6.3.7 Hepatic cancer 156\u003c\/p\u003e \u003cp\u003e6.3.8 Bladder cancer 157\u003c\/p\u003e \u003cp\u003e6.3.9 Multiple myeloma (MM) 158\u003c\/p\u003e \u003cp\u003e6.3.10 Head and neck squamous cancer 159\u003c\/p\u003e \u003cp\u003e6.3.11 Ovarian cancer 159\u003c\/p\u003e \u003cp\u003e6.3.12 Skin cancer 160\u003c\/p\u003e \u003cp\u003eAcknowledgments 161\u003c\/p\u003e \u003cp\u003eReferences 161\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 The Disease-Preventive Potential of Some Popular and Underutilized Seeds 171\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eRajeev Bhat\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction 171\u003c\/p\u003e \u003cp\u003e7.2 Oil Seeds and Their Therapeutic Potential 172\u003c\/p\u003e \u003cp\u003e7.2.1 \u003ci\u003eNigella\u003c\/i\u003e seeds (\u003ci\u003eNigella sativa\u003c\/i\u003e L.) 172\u003c\/p\u003e \u003cp\u003e7.2.2 Sunfl ower seed (\u003ci\u003eHelianthus annuus\u003c\/i\u003e L.) 172\u003c\/p\u003e \u003cp\u003e7.2.3 Groundnut seed (\u003ci\u003eArachis hypogea\u003c\/i\u003e L.) 183\u003c\/p\u003e \u003cp\u003e7.2.4 Sesame seeds (\u003ci\u003eSesamum indicum\u003c\/i\u003e L.) 184\u003c\/p\u003e \u003cp\u003e7.2.5 Oilseed rape (\u003ci\u003eBrassica napus\u003c\/i\u003e L.) 184\u003c\/p\u003e \u003cp\u003e7.2.6 Saffl ower (\u003ci\u003eCarthamus tinctorius\u003c\/i\u003e L.) 184\u003c\/p\u003e \u003cp\u003e7.2.7 Linseed (\u003ci\u003eLinum usitatissimum\u003c\/i\u003e L.) 185\u003c\/p\u003e \u003cp\u003e7.3 Spice Seeds as Medicine 185\u003c\/p\u003e \u003cp\u003e7.3.1 Coriander seeds (\u003ci\u003eCoriandrum satium\u003c\/i\u003e L.) 185\u003c\/p\u003e \u003cp\u003e7.3.2 Caraway (\u003ci\u003eCumin carvi\u003c\/i\u003e L.) 186\u003c\/p\u003e \u003cp\u003e7.3.3 Pepper seeds (\u003ci\u003ePiper nigrum\u003c\/i\u003e L.) 186\u003c\/p\u003e \u003cp\u003e7.3.4 Cumin seeds (\u003ci\u003eCuminum cyminum\u003c\/i\u003e L.) 186\u003c\/p\u003e \u003cp\u003e7.3.5 Fenugreek seeds (\u003ci\u003eTrigonella foenum\u003c\/i\u003e-graecum L.) 187\u003c\/p\u003e \u003cp\u003e7.4 Legumes and Medicinal Use 187\u003c\/p\u003e \u003cp\u003e7.4.1 Soybeans (\u003ci\u003eGlycine max\u003c\/i\u003e (L.) Merrill) 187\u003c\/p\u003e \u003cp\u003e7.4.2 \u003ci\u003eMucuna pruriens\u003c\/i\u003e L. 188\u003c\/p\u003e \u003cp\u003e7.4.3 Tamarind seeds (\u003ci\u003eTamaridus indica\u003c\/i\u003e L.) 188\u003c\/p\u003e \u003cp\u003e7.5 Underutilized Seeds 189\u003c\/p\u003e \u003cp\u003e7.5.1 Perilla (\u003ci\u003ePerilla frutescens\u003c\/i\u003e [Hassk.]) 189\u003c\/p\u003e \u003cp\u003e7.5.2 \u003ci\u003eHunteria umbellata\u003c\/i\u003e ([K. Schum] Hallier f.) 189\u003c\/p\u003e \u003cp\u003e7.5.3 \u003ci\u003eMicroula sikkimensis\u003c\/i\u003e (Hemsl.) 189\u003c\/p\u003e \u003cp\u003e7.5.4 Chinese chive seeds (\u003ci\u003eAllium tuberosum\u003c\/i\u003e Rottl.) 190\u003c\/p\u003e \u003cp\u003e7.5.5 Grape seeds (\u003ci\u003eVitis vinifera\u003c\/i\u003e L.) 190\u003c\/p\u003e \u003cp\u003e7.5.6 Pumpkin seeds (\u003ci\u003eCucurbita\u003c\/i\u003e sp.) 191\u003c\/p\u003e \u003cp\u003e7.5.7 Horse chestnut seeds (\u003ci\u003eAesculus hippocastanum\u003c\/i\u003e L.) 192\u003c\/p\u003e \u003cp\u003e7.6 Future Outlook 192\u003c\/p\u003e \u003cp\u003eReferences 193\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Effects of Carotenoids and Retinoids on Immune-Mediated Chronic Inflammation in Infl ammatory Bowel Disease 213\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eHua Zhang, Ming Fan, and Gopinadhan Paliyath\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1 Introduction 213\u003c\/p\u003e \u003cp\u003e8.2 Carotenoids 213\u003c\/p\u003e \u003cp\u003e8.3 IBDs 214\u003c\/p\u003e \u003cp\u003e8.4 Phytochemicals and Downregulation of IBD 215\u003c\/p\u003e \u003cp\u003e8.4.1 Antioxidative capacity of carotenoids to reduce oxidative stress generated from inflammation 215\u003c\/p\u003e \u003cp\u003e8.4.2 Immune-modulating activity of carotenoids 216\u003c\/p\u003e \u003cp\u003e8.5 Effects of Carotenoids on Immune Genetic Mechanism of IBD 221\u003c\/p\u003e \u003cp\u003e8.5.1 Potential role of retinoid receptors in attenuation of inflammatory diseases 222\u003c\/p\u003e \u003cp\u003e8.5.2 Modulation of inflammatory responses through activation of nuclear receptors containing RXR heterodimers 223\u003c\/p\u003e \u003cp\u003e8.6 Effects of Retinoids and Carotenoids on the Oxidative Stress Signaling Pathway 226\u003c\/p\u003e \u003cp\u003eReferences 229\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Ruminant \u003ci\u003eTrans\u003c\/i\u003e Fat as Potential Nutraceutical Components to Prevent Cancer and Cardiovascular Disease 235\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eYe Wang, Catherine J. Field, and Spencer D. Proctor\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1 Introduction 235\u003c\/p\u003e \u003cp\u003e9.2 \u003ci\u003ec\u003c\/i\u003e9,\u003ci\u003et\u003c\/i\u003e11-CLA Isomer and Health Implications 237\u003c\/p\u003e \u003cp\u003e9.2.1 CLA modulates carcinogenesis 237\u003c\/p\u003e \u003cp\u003e9.3 Mechanisms of CLA Action on Cancer 245\u003c\/p\u003e \u003cp\u003e9.4 CLA Modulates CHD Risk Factors 245\u003c\/p\u003e \u003cp\u003e9.5 Mechanisms of CLA Action on CHD 246\u003c\/p\u003e \u003cp\u003e9.6 Vaccenic Acid 252\u003c\/p\u003e \u003cp\u003e9.6.1 VA modulates carcinogenesis 253\u003c\/p\u003e \u003cp\u003e9.6.2 VA modulates CVD risk factors 253\u003c\/p\u003e \u003cp\u003e9.7 Dairy Fat Enriched with VA and CLA 254\u003c\/p\u003e \u003cp\u003e9.7.1 Enriched dairy fat modulates carcinogenesis 254\u003c\/p\u003e \u003cp\u003e9.7.2 Enriched dairy fat modulates CVD risk factors 255\u003c\/p\u003e \u003cp\u003e9.8 Discussion 255\u003c\/p\u003e \u003cp\u003eReferences 256\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Nanotechnology for Cerebral Delivery of Nutraceuticals for the Treatment of Neurodegenerative Diseases 263\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eJasjeet Kaur Sahni, Sihem Doggui, Lé Dao, and Charles Ramassamy\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.1 Introduction 263\u003c\/p\u003e \u003cp\u003e10.2 Oxidative Stress in Mild Cognitive Impairment (MCI) and AD 264\u003c\/p\u003e \u003cp\u003e10.3 Efficacy of Selected Components of Nutraceutical Compounds in the Amyloid Cascade and in the Prevention of AD 266\u003c\/p\u003e \u003cp\u003e10.4 Targeted NPs for Delivery of Bioactives Compounds from Foods for the Treatment of AD 272\u003c\/p\u003e \u003cp\u003e10.4.1 Catechins coupled with NPs 272\u003c\/p\u003e \u003cp\u003e10.4.2 NPs targeted with ApoE containing curcumin 273\u003c\/p\u003e \u003cp\u003e10.4.3 Resveratrol-loaded NPs protect againt Aß-induced toxicity 275\u003c\/p\u003e \u003cp\u003e10.5 Conclusion 275\u003c\/p\u003e \u003cp\u003eReferences 275\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Cancer Prevention by Polyphenols: Influence on Signal Transduction and Gene Expression 285\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eFatima Hakimuddin and Gopinadhan Paliyath\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11.1 Introduction 285\u003c\/p\u003e \u003cp\u003e11.2 Genetic Mechanisms of Carcinogenesis 285\u003c\/p\u003e \u003cp\u003e11.3 Biochemical Mechanisms of Carcinogenesis 287\u003c\/p\u003e \u003cp\u003e11.3.1 Pathways and signals involved in neoplastic cell transformation and carcinogenesis 287\u003c\/p\u003e \u003cp\u003e11.3.2 Extracellular signal transduction 288\u003c\/p\u003e \u003cp\u003e11.3.3 Intracellular signal transduction 289\u003c\/p\u003e \u003cp\u003e11.4 Signaling Pathways in Breast Cancer 291\u003c\/p\u003e \u003cp\u003e11.4.1 Calcium homeostasis and signaling 292\u003c\/p\u003e \u003cp\u003e11.4.2 Role of calcium in regulating cell proliferation and cell cycle 293\u003c\/p\u003e \u003cp\u003e11.4.3 Regulation of the cell cycle by calmodulin 293\u003c\/p\u003e \u003cp\u003e11.4.4 Calcium signaling and cell death 293\u003c\/p\u003e \u003cp\u003e11.4.5 Mitochondria, calcium signaling, and apoptosis 294\u003c\/p\u003e \u003cp\u003e11.5 Cancer Prevention and Therapy 294\u003c\/p\u003e \u003cp\u003e11.5.1 Targeted therapies 294\u003c\/p\u003e \u003cp\u003e11.5.2 Phytochemicals and cancer prevention 296\u003c\/p\u003e \u003cp\u003e11.6 Grapes and Red Wine as a Dietary Source of Polyphenols 298\u003c\/p\u003e \u003cp\u003e11.6.1 Health benefi ts of red wine 298\u003c\/p\u003e \u003cp\u003e11.6.2 Modulation of signaling pathways by fl avonoids 306\u003c\/p\u003e \u003cp\u003e11.7 Genetic Approach: Identifi cation of Flavonoid Mediated Molecular Targets 308\u003c\/p\u003e \u003cp\u003e11.8 Estrogen Metabolism, Breast Cancer, and Flavonoids 311\u003c\/p\u003e \u003cp\u003e11.9 Polyphenols and Estrogen Signaling 312\u003c\/p\u003e \u003cp\u003eReferences 313\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Potato–Herb Synergies as Food Designs for Hyperglycemia and Hypertension Management 325\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eFahad Saleem, Ali Hussein Eid, and Kalidas Shetty\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12.1 Introduction 325\u003c\/p\u003e \u003cp\u003e12.2 Phenolic-Enriched Chilean Potato and Select Species of Apiaceae and Lamiaceae Families in Diet 327\u003c\/p\u003e \u003cp\u003e12.3 Combination of Potato with Seeds and\/or Herbs for Hypertension and Hyperglycemia Management 331\u003c\/p\u003e \u003cp\u003e12.3.1 Chilean potato (\u003ci\u003eSolanum tuberosum\u003c\/i\u003e ssp. \u003ci\u003etubersocum\u003c\/i\u003e L.) 331\u003c\/p\u003e \u003cp\u003e12.3.2 Apiaceae family 333\u003c\/p\u003e \u003cp\u003e12.3.3 Lamiaceae family 335\u003c\/p\u003e \u003cp\u003e12.4 Conclusions: Combining the Chilean Potato with Seeds and Herbs from the Apiaceae and Lamiaceae Families 336\u003c\/p\u003e \u003cp\u003eReferences 338\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Fermentation-Based Processing of Food Botanicals for Mobilization of Phenolic Phytochemicals for Type 2 Diabetes Management 341\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eChandrakant Ankolekar and Kalidas Shetty\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13.1 Introduction 341\u003c\/p\u003e \u003cp\u003e13.2 Diabetes: The Rising Burden 342\u003c\/p\u003e \u003cp\u003e13.3 Fermentation and Health: A Historical Perspective 342\u003c\/p\u003e \u003cp\u003e13.4 Fermentation: Adding Value 343\u003c\/p\u003e \u003cp\u003e13.4.1 Preservation of food through acid\/alcohol formation 343\u003c\/p\u003e \u003cp\u003e13.4.2 Enrichment of food substrates through formation of micro and macro nutrients 344\u003c\/p\u003e \u003cp\u003e13.4.3 Flavor, aroma, and texture development 344\u003c\/p\u003e \u003cp\u003e13.4.4 Detoxification of substrates during fermentation 345\u003c\/p\u003e \u003cp\u003e13.5 Phenolic Antioxidants and Diabetes Management 345\u003c\/p\u003e \u003cp\u003e13.6 Microbial Aerobic Growth and Fermentation and Its Anti-Diabetes Potential by Phenolic and Antioxidant Mobilization 346\u003c\/p\u003e \u003cp\u003e13.6.1 Solid State Growth (SSG) 346\u003c\/p\u003e \u003cp\u003e13.6.2 Liquid state (submerged) fermentation 347\u003c\/p\u003e \u003cp\u003e13.7 Fruit Juice Fermentation for Healthy Food Ingredients for Management of Type 2 Diabetes 348\u003c\/p\u003e \u003cp\u003e13.7.1 Apple juice fermentation 348\u003c\/p\u003e \u003cp\u003e13.7.2 Pear juice fermentation 349\u003c\/p\u003e \u003cp\u003e13.7.3 Cherry juice fermentation 349\u003c\/p\u003e \u003cp\u003e13.8 Summary 350\u003c\/p\u003e \u003cp\u003eReferences 351\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Postharvest Strategies to Enhance Bioactive Ingredients for Type 2 Diabetes Management and Heart Health 357\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eDipayan Sarkar and Kalidas Shetty\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14.1 Introduction 357\u003c\/p\u003e \u003cp\u003e14.2 Changing Dietary Patterns: A Historical Perspective 357\u003c\/p\u003e \u003cp\u003e14.3 Noncommunicable Chronic Diseases: Era of New Global Epidemics 358\u003c\/p\u003e \u003cp\u003e14.4 Healthy Diet: “Prevention Is Better Than Cure” 360\u003c\/p\u003e \u003cp\u003e14.4.1 Fruits and vegetables: from garden of eden to modern horticulture 360\u003c\/p\u003e \u003cp\u003e14.5 Bioactive Ingredients 361\u003c\/p\u003e \u003cp\u003e14.6 Dietary Polyphenols: Impact on Human Health 362\u003c\/p\u003e \u003cp\u003e14.6.1 Role of polyphenols in glucose metabolism 362\u003c\/p\u003e \u003cp\u003e14.6.2 Polyphenols and cardiovascular disease 364\u003c\/p\u003e \u003cp\u003e14.7 Phenolic Biosynthesis: Biological Mechanism to Improve Dietary Polyphenols in Plant Models 365\u003c\/p\u003e \u003cp\u003e14.8 Postharvest Strategies to Improve Bioactive Ingredients in Fruits and Vegetables 367\u003c\/p\u003e \u003cp\u003e14.8.1 Temperature 367\u003c\/p\u003e \u003cp\u003e14.8.2 Light and oxygen 368\u003c\/p\u003e \u003cp\u003e14.8.3 Chemical treatment and natural compounds 368\u003c\/p\u003e \u003cp\u003e14.9 Phenolic-Linked Antioxidant Activity During Postharvest Stages in Fruits and Relevance for Type 2 Diabetes 369\u003c\/p\u003e \u003cp\u003e14.10 Future Direction of Research: When Functional Food and Diet Become “Panacea” 370\u003c\/p\u003e \u003cp\u003e14.10.1 Stage 1: physiology and growth during germination to maturity 370\u003c\/p\u003e \u003cp\u003e14.10.2 Stage 2: postharvest management 371\u003c\/p\u003e \u003cp\u003e14.10.3 Stage 3: food processing 371\u003c\/p\u003e \u003cp\u003e14.10.4 Stage 4: biotechnological tools 372\u003c\/p\u003e \u003cp\u003e14.10.5 Stage 5: \u003ci\u003ein vitro\u003c\/i\u003e studies 372\u003c\/p\u003e \u003cp\u003e14.10.6 Stage 6: animal, clinical, and epidemiological studies 372\u003c\/p\u003e \u003cp\u003e14.10.7 Stage 7: marketing, awareness, and education 373\u003c\/p\u003e \u003cp\u003e14.11 Conclusions 373\u003c\/p\u003e \u003cp\u003eReferences 373\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Enhancing Functional Food Ingredients in Fruits and Vegetables 381\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eShaila Wadud and Gopinadhan Paliyath\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15.1 Introduction 381\u003c\/p\u003e \u003cp\u003e15.2 Strategies for Nutritional Enhancement 382\u003c\/p\u003e \u003cp\u003e15.3 Improving the Mineral Content of Plant Foods 383\u003c\/p\u003e \u003cp\u003e15.3.1 Iron and zinc 384\u003c\/p\u003e \u003cp\u003e15.4 Improving the Antioxidants Content of Plant Foods 385\u003c\/p\u003e \u003cp\u003e15.4.1 Lycopene and ß-carotene 385\u003c\/p\u003e \u003cp\u003e15.4.2 Vitamin E 387\u003c\/p\u003e \u003cp\u003e15.4.3 Flavonoids 387\u003c\/p\u003e \u003cp\u003e15.5 Improving the Amino Acid Content of Proteins of Plant Foods 389\u003c\/p\u003e \u003cp\u003e15.6 Improving the Fatty Acid Composition of Plant Seed Oil 390\u003c\/p\u003e \u003cp\u003e15.7 Influence of Processing and Storage in the Nutritive Value of Plant Foods 391\u003c\/p\u003e \u003cp\u003e15.7.1 Processing of plant oils 391\u003c\/p\u003e \u003cp\u003e15.7.2 Processing of fruits and vegetables 391\u003c\/p\u003e \u003cp\u003eReferences 392\u003c\/p\u003e \u003cp\u003e\u003ci\u003eIndex\u003c\/i\u003e 395\u003c\/p\u003e  \u003cb\u003eDr Gopinadhan Paliyath\u003c\/b\u003e is Professor in the Department of Plant Agriculture, University of Guelph, Guelph, Ontario, Canada  \u003cp\u003e\u003cb\u003eDr Marica Bakovic\u003c\/b\u003e is Professor in the Department of Human Health \u0026amp; Nutritional Science, University of Guelph, Guelph, Ontario, Canada\u003c\/p\u003e \u003cp\u003e\u003cb\u003eDr Kalidas Shetty\u003c\/b\u003e is Professor in the Department of Food Science, University of Massachusetts, Amherst, MA, USA\u003c\/p\u003e  In recent years there has been a tremendous increase in the awareness of dietary habits and their influence on maintaining good health through disease prevention. Thus, there has been considerable popular demand for the health-enhancing, physiologically active components of functional foods, as consumers have become increasingly aware of the important link between diet and health and the vital role that diet plays in combating chronic degenerative diseases such as cancer, type II diabetes, cardiovascular diseases, Alzheimer’s, and autoimmune diseases. Functional foods and functional food ingredients\/nutraceuticals and their influence on health have become common in scientific and popular literature. Apart from the common nutrients and vitamins that are obtained from food that form the building blocks of the human body, nutraceuticals present in many commonly consumed foods exert specific health or medical benefits, including the prevention and, in some cases, treatment of disease conditions, which enables their categorization as functional foods.  \u003cp\u003eThis book reviews the current science of functional foods and nutraceuticals, focusing on their mechanisms of action in the human body that lead to disease prevention. Numerous chapters deal with various functional foods in terms of their efficacy, and highlight the biochemistry and molecular biology of the disease prevention process rather than simply compiling the benefits of these food products.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSpecial Features\u003c\/b\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cdiv\u003eCovers the causes and development of diseases, genetic susceptibility and the role of lifestyle\u003c\/div\u003e \u003c\/li\u003e \u003cli\u003e \u003cdiv\u003eTakes a nutrigenomics approach to disease prevention\u003c\/div\u003e \u003c\/li\u003e \u003cli\u003e \u003cdiv\u003eHighlights nutraceuticals and their specific biochemical\/molecular mechanisms of action\u003c\/div\u003e \u003c\/li\u003e \u003cli\u003e \u003cdiv\u003eDiscusses the physiological roles of nutraceuticals\u003c\/div\u003e \u003c\/li\u003e \u003cli\u003e \u003cdiv\u003eInterprets how nutraceutical action leads to disease prevention\u003c\/div\u003e \u003c\/li\u003e \u003cli\u003e \u003cdiv\u003eConsiders global implications of changes in food habits and how diseases are becoming prevalent in some populations\u003c\/div\u003e \u003c\/li\u003e \u003c\/ul\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989253046501,"sku":"NP9780813824536","price":258.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780813824536.jpg?v=1761783389","url":"https:\/\/k12savings.com\/es\/products\/functional-foods-nutraceuticals-and-degenerative-disease-prevention-isbn-9780813824536","provider":"K12savings","version":"1.0","type":"link"}