000 03763nam a22004815i 4500
001 978-1-4614-3480-1
003 DE-He213
005 20140220083247.0
007 cr nn 008mamaa
008 120605s2012 xxu| s |||| 0|eng d
020 _a9781461434801
_9978-1-4614-3480-1
024 7 _a10.1007/978-1-4614-3480-1
_2doi
050 4 _aTP248.65.F66
072 7 _aTDCT
_2bicssc
072 7 _aTEC012000
_2bisacsh
082 0 4 _a641.3
_223
082 0 4 _a664
_223
100 1 _aAluko, Rotimi E.
_eauthor.
245 1 0 _aFunctional Foods and Nutraceuticals
_h[electronic resource] /
_cby Rotimi E. Aluko.
264 1 _aNew York, NY :
_bSpringer New York :
_bImprint: Springer,
_c2012.
300 _aXII, 155 p. 26 illus.
_bonline resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
347 _atext file
_bPDF
_2rda
490 1 _aFood Science Text Series,
_x1572-0330
505 0 _aPart I: Nutrient Components of Food -- 1. Bioactive Carbohydrates -- 2. Bioactive Lipids -- 3. Bioactive Proteins.- 4. Bioactive Polyphenols and Carotenoids.- Part II: Specific Functional Foods -- 5. Soybean -- 6. Fruits and vegetables -- 7. Milk and Milk Products -- 8. Fish -- 9. Miscellaneous Foods and Food Components. .
520 _aThis book provides a mechanistic approach to explaining the health benefits associated with food-derived nutrients. Divided into two parts, the first part discusses the influence of the major food nutrients (carbohydrates, proteins, and lipids) on the metabolic processes that are involved in human chronic diseases. For example, the potential of carbohydrates to reduce cholesterol absorption and enhance colonization of the lower intestinal tract by beneficial organisms, the ability of proteins to reduce blood pressure and oxidative stress, enhance mineral bioavailability, and down-regulate the carcinogenesis process, and the fact that lipids serve as critical substrates for the production of cellular hormones that suppress various inflammatory pathways, are all addressed. Polyphenols, potent antioxidants and anti-atherogenic compounds that scavenge free radicals and prevent lipid peroxidation, are also covered. The second part discusses in detail specific functional foods, such as fish, soybean, milk, tea, fruits and vegetable, coffee, chocolates that influence various physiological pathways involved in health promotion. Functional Foods and Nutraceuticals is an especially useful tool for undergraduate and graduate students interested in understanding the role of nutrients in health promotion and disease prevention. In addition, researchers and policy makers in the life sciences will also find the book to be an invaluable source of information for a detailed understanding of the impact of nutrients and foods on metabolic pathways. Dr. Rotimi Aluko has earned a PhD in Food Chemistry from the University of Guelph, Ontario, Canada and is currently a Professor of Human Nutritional Sciences at the University of Manitoba, Winnipeg, Canada. He has continued to maintain an active research program on functional foods with an emphasis on food protein-derived bioactive peptides.     
650 0 _aChemistry.
650 0 _aFood science.
650 0 _aNutrition.
650 1 4 _aChemistry.
650 2 4 _aFood Science.
650 2 4 _aChemistry/Food Science, general.
650 2 4 _aNutrition.
710 2 _aSpringerLink (Online service)
773 0 _tSpringer eBooks
776 0 8 _iPrinted edition:
_z9781461434795
830 0 _aFood Science Text Series,
_x1572-0330
856 4 0 _uhttp://dx.doi.org/10.1007/978-1-4614-3480-1
912 _aZDB-2-CMS
999 _c101379
_d101379