Main description:

Global health and the increasing incidence of various diseases are a cause for concern, and doctors and scientists reason that the diet, food habits and lifestyle are contributing factors. Processed food has reduced the nutritional value of our diet, and although supplementing foods with various additives is considered an alternative, the long-term impact of this is not known. Many laboratories around the world are working to identify various nutritional components in our daily food and their effect on human health. These have been classified as Nutraceuticals or functional food, and they may have preventive and therapeutic effects in a number of pathologies associated with modern dietary habits and lifestyles.
This book addresses various aspects of this issue, revitalizing the discussion and consolidating the latest research on nutritional and functional food and their effects in in-vitro, in-vivo and human clinical studies.

Contents:

Part I: Functional food in daily diet

Chapter:1: Flavonoid and polyphenols in diet: Sources and role in health promotion

Chapter:2: Food as source of medicinal molecules

Chapter:3: Curcumin as functional food

Chapter: 4: Role of Garlic and its molecules in Health Promotion

Chapter: 5: Momordica as functional food in disease prevention

Chapter: 6: Fibers in our diet and its role in health and Disease

Chapter: 7: Fish Oils derived Omega-3 and its role in Metabolism

Chapter:8: Plant-derived Antioxidants, Vitamin and Phytochemical


Part II: Functional food components:

Chapter: 9: Extraction of plant-based molecules with medicinal properties

Chapter: 10: Use of plant-derived drug molecules in research

Chapter: 11: Debate: Purified or crude, which is more effective way in regulating diseases?

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Part III: Functional food and Human health

Chapter: 12: Metabolic disorders and nutritional intervention

Chapter: 13: Cardiovascular disease and herbal intervention

Chapter: 14: Functional food in the human health and disease

Chapter: 15: Aldose reductase inhibitors in the functional foods: regulation of diabetic complications

Chapter: 16: Resveratrol as a miracle drug for vascular pathogenesis

Chapter: 17: Curcumin in cancer prevention

Chapter: 18: Flavenoids as functional food

Part IV: Functional food and Human health: Effective delivery methods, product development and toxicity

Chapter: 19: Functional foods: Safety and toxicity issues

Chapter: 20: Nanodelivery vehicles for food--derived drugs

Chapter: 21: Herbal drugs - to take it or not to take it?

Chapter: 22: Phytochemicals in Clinical studies: Current perspectiv

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Chapter: 23: Identification of Novel Herbal Supplements for Diabetes control

Part V: Functional food and Human health: Miscellaneous Functional food and components

Chapter: 24: Functional food in neural diseases

Chapter: 25: Phytochmicals in cancer stem cell maintenance and growth

Chapter: 26: Use of Soy-derived Isoflavones in inflammatory pathologies

Chapter: 27: Phytochemicals in treating rheumatoid arthritis

Chapter: 28: Composition of functional food in the world diet

Chapter: 29: Nutraceuticals and Their Role in Human Health

Chapter: 30: Probiotics and its role in human health