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Functional Foods Book from C.H.I.P.S.

Functional Foods, Cardiovascular Disease and Diabetes
edited by Dr. Anna Arnoldi

Functional Foods, Ageing and Degenerative Disease addresses the role of functional foods in helping to prevent these chronic diseases. Two introductory chapters provide a context for the rest of the book by assessing the potential of functional foods to prevent disease and the key issues concerning health claims.

Part 1 examines the importance of diet in the prevention of cardiovascular disease and diabetes, with chapters on fat soluble nutrients, antioxidants and iron intake.

Part 2 focuses on the role of phytochemicals in preventing cardiovascular disease, including chapters on isoflavones and plant sterols.

Part 3 addresses the control of dietary fat, including the use of polyunsaturated fatty acids and fat replacers.

Part 4 of the book reviews the use of starch and other functional ingredients in controlling cardiovascular disease, with individual chapters on cereal beta-glucans, grain legumes and food fermentation by lactic acid bacteria.

Contents

The potential and limits of functional foods in preventing cardiovascular disease

  • Diet and cardiovascular disease
  • Functional foods defined
  • The use of functional foods to meet dietary guidelines
  • Do functional foods reach the populations at risk?

Assessing health claims for functional foods

  • Differing types of claim: nutrition and health claims
  • Criteria for demonstrating functional effects
  • Evidence required to support a health claim

PART 1: DIET, CARDIOVASCULAR DISEASE AND DIABETES

Diet and the prevention of coronary heart disease

  • Dietary prevention of sudden cardiac death (SCD): the role of dietary fatty acids, alcohol and antioxidants
  • Dietary prevention of chronic heart failure (CHF): the role of micronutrients, dietary fatty acids and reduced sodium intake
  • Dietary strategies to prevent the development of heart disease
  • Dietary prevention of post-angioplasty restenosis
  • Dietary control of conventional risk factors: cholesterol, blood pressure, type 2 diabetes and obesity
  • Using the 'Mediterranean diet' to prevent coronary heart disease

The role of fat soluble nutrients and antioxidants in preventing heart disease

  • Oxidative stress and cardiovascular disease
  • The functional properties of Vitamin E in preventing heart disease
  • The functional properties of Vitamin D in preventing heart disease
  • The functional properties of ubiquinone (CoQ10) in preventing heart disease

Vitamin E and other antioxidants in the prevention of cardiovascular disease

  • Risk factors for coronary heart disease (CHD): the role of oxidative stress
  • Dietary antioxidants and the prevention of CHD: epidemiological evidence
  • Dietary antioxidants and the prevention of CHD: evidence from clinical trials
  • Reconciling the evidence

Iron intake and cardiovascular disease

  • Dietary iron intake, absorption and metabolism
  • Iron homeostasis disorders: primary and secondary hemochromatosis
  • The role of iron in cardiovascular disease
  • Measuring iron toxicity
  • Methods of preventing hemochromatosis

Diet and diabetes: prevention and control

  • Classifying diabetes
  • Dietary strategies for preventing the onset of diabetes
  • Dietary strategies for the control of diabetes: carbohydrates and lipids
  • Dietary strategies for the control of diabetes: proteins, fibre and other dietary components

Nutritional risk factors in the development of type 1 and type 2 diabetes

  • Nutritional risk factors in the onset and prevention of type 1 diabetes
  • Nutritional risk factors in the onset and prevention of type 2 diabetes

PART 2: PHYTOCHEMICALS AND CARDIOVASCULAR DISEASE

Flavonoids and cardiovascular disease

  • Classification, chemical structures and occurrence of flavonoids in plant foods
  • Dietary sources and intake levels of flavonoids
  • Bioavailability and metabolism of flavonoids
  • Uptake and excretion of anthocyanins
  • The use of flavonoids as biomarkers
  • Flavonoids and the prevention of coronary heart disease

Isoflavones and coronary heart disease

  • Chemical structure of isoflavones
  • Dietary sources, bioavailability and metabolism of isoflavones
  • The effect of isoflavones on coronary heart disease (CHD)
  • Potential risks of isoflavones

Plant sterols and cholesterol reduction

  • Cholesterol as a risk factor in cardiovascular disease
  • The effects of plant sterols and stanols on lowering cholesterol levels
  • Factors influencing the effectiveness of plant sterols and stanols
  • Safety issues affecting plant sterols
  • Using plant sterols and stanols as functional foods

Garlic and cardiovascular disease

  • Chemical composition of raw and cooked garlic
  • Commercial forms of garlic supplement
  • The influence of garlic compounds on cardiovascular disease
  • Developing new functional foods

PART 3: CONTROLLING DIETARY FAT

Diet, oxidative stress and cardiovascular disease

  • Oxidative stress and cardiovascular disease
  • Antioxidants in food and their effects
  • Biomarkers of oxidative stress
  • The role of lipid oxidation in cardiovascular disease
  • Dietary fat consumption and lipid oxidation

Dietary fat, pregnancy and the prevention of heart disease

  • Pregnancy and foetal growth
  • Carbohydrate, amino acid and maternal lipid metabolism in gestation
  • Placental transfer of lipid metabolites
  • Foetal development: the role of dietary fatty acids
  • Dietary recommendations for the avoidance of heart disease later in life

Developing polyunsaturated fatty acids as functional ingredients

  • Long chain polyunsaturated fatty acids and cardiovascular disease
  • Problems in using fish oil in food products: lipid oxidation and off-flavours
  • Factors affecting lipid oxidation in complex food systems
  • The successful use of fish oil in food products: improving shelf-life and sensory properties

Marine micro-organisms as new sources of n-3 polyunsaturated fatty acids (PUFAs)

  • PUFAs and their health benefits
  • Sources of n-3 PUFAs and microbial production of PUFAs
  • Cultivation of microalgae for the production of n-3 PUFAs
  • DHA production from marine microorganisms
  • Applications

Developments in fat replacers

  • The role of fat replacers in reducing cardiovascular disease
  • Carbohydrate-based fat replacers
  • Protein-based fat replacers
  • Lipid-based fat replacers
  • Safety and regulatory issues

PART 4: STARCH AND OTHER FUNCTIONAL INGREDIENTS

Starch in food, diabetes and coronary heart disease

  • Starch digestion and health
  • How starchy foods are digested
  • Factors affecting starch digestion, glucose and insulin response
  • Analysing the health effects of foods: the use of the glycaemic index (GI) and other measurements
  • Starch digestion, diabetes and cardiovascular disease: the metabolic syndrome
  • The role of low-GI carbohydrates in treating and preventing disease
  • The manufacture of cereal-based products that produce low blood postprandial insulin responses

The use of cereal beta-glucans to control diabetes and cardiovascular disease

  • The health benefits of soluble fibre/beta-glucans in cereals
  • Current limitations in using beta-glucans as food ingredients
  • Developing new oat beta-glucan enriched functional products
  • Testing the effectiveness of beta-glucans in preventing cardiovascular disease and diabetes

Grain legumes and the prevention of cardiovascular disease

  • The main components of grain legumes
  • The non-nutritional components of legumes
  • The use of soybean protein in the prevention of hypercholesterolemia
  • The hypocholesterolemic activity of other legumes

Food fermentation by lactic acid bacteria for the prevention of cardiovascular disease

  • Introduction to food fermentation
  • Bioengineering of lactic acid bacteria
  • Microbial production of folate
  • Microbial production of riboflavin
  • Microbial production of vitamin B12 (cobalamin) and vitamin B6 (pyridoxine)
  • Low calorie substitutes for sugar: polyols and other sweeteners
  • Lactic acid bacteria, cholesterol control, lipase activity and antioxidant production

Index

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Functional Foods, Cardiovascular Disease and Diabetes
edited by Dr. Anna Arnoldi
488 pages $298.95 + shipping
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