Published June, 2021
By Debasis Bagchi, Hiroyoshi Moriyama and Anand Swaroop
Publisher: Taylor & Francis
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The role of green coffee bean (GCB) in human health is of emerging interest to the nutraceutical field, especially given its role in improving metabolic syndrome, including weight management, hypertension, diabetes, and neuroprotection. GCB extract contains a novel antioxidant known as chlorogenic acid (also caffeoylquinic acid), which has been

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Published June, 2021
By Denise Wilson
Publisher: Taylor & Francis
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This book provides a comprehensive overview of the tomato, why it is important, and how it can benefit from numerous sensors, interconnected and placed strategically among tomato crops for greater yield, higher quality, and seamless pre-harvest sensing.

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Published June, 2021
By Dominique Meynial-Denis and Meynial-Denis Dominique
Publisher: Taylor & Francis
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Glutamine: Biochemistry, Physiology, and Clinical Applications describes the different functions of glutamine (Gln) in animals and humans. Gln is both a nutrient and a signaling molecule, and its functions go beyond those of a simple metabolic fuel or protein precursor. This book has gathered together, in an unbiased an

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Published June, 2021
By Elena Philippou
Publisher: Taylor & Francis
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The Glycemic Index: Applications in Practice has gathered together, in an unbiased and critical way, all the evidence and research on GI, including diabetes, cardiovascular disease, cancer, obesity, polycystic ovary syndrome, pregnancy outcomes, sports performance, eye health, and cognitive functioning. It provides a de

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Published June, 2021
By Victoria Hall-Moran and Nicola M. Lowe
Publisher: Taylor & Francis
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Nutrients play a significant role in brain development throughout fetal and postnatal life. This book reviews the evidence from animal and human research, highlighting the influence of specific nutrients on brain function and cognitive development. With a unique, integrative approach to the nutritional, environmental, and genetic influences on b

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Published June, 2021
By Shirin Anil
Publisher: Taylor & Francis
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Healthful Eating As Lifestyle (HEAL): Integrative Prevention for Non-Communicable Diseases highlights the importance of HEAL as an intervention for the prevention and cure of non-communicable diseases, as well as the prevention and treatment of its risk factors like hypertension, high cholesterol, obesity, smoking, incr

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Published June, 2021
By Claude Leray
Publisher: Taylor & Francis
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Research suggests that lipids including cholesterol, fat soluble vitamins and some carotenoids participate in maintaining brain function. This book focuses on how nutrients can improve brain development in early life leading to slower age related decline of higher brain functions. Chapters review how nutrients affect brain and cognitive developm

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Published June, 2021
By Dale A. Schoeller, M. Westerterp and Margriet S. Westerterp-Plantenga
Publisher: Taylor & Francis
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Considerable evidence proves that self-reported dietary intake using written diaries or recalls are subject to bias resulting in poor accuracy. While dietary intake data are needed to drive many nutritional policies, the obesity epidemic has increased the need to assess diet with absolute accuracy.

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Published June, 2021
By Michael I. Goran
Publisher: Taylor & Francis
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In recent years there has been tremendous progress in the understanding of childhood obesity and in strategies for prevention and treatment. This book presents current reviews on the complex problem of obesity from the multi-level causes throughout early life and the implications of this for long-term disease risk. It reviews numerous types of s

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Published June, 2021
By Jean Guy LeBlanc, Alejandra de Moreno de LeBlanc, Marcela Albuquerque Cavalcanti de Albuquerque and Raquel Bedani
Publisher: Taylor & Francis (CRC Press)
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Availability: Available

This book explores advances in new promising Lactic Acid Bacteria (LAB) functionalities such as the effect on vitamin D receptor expression and the impact on neurodegeneratives pathologies. An update in the use of lactic acid bacteria and probiotics technologies to develop new functional foods and functional pharmaceutical and cosmetic products is also provided.

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