Functional Foods, Ageing and Degenerative Disease reviews the role of functional foods in the area of degenerative disease, tackling a number of key issues including bone and dental health, immune function and gut health.
Functional Foods, Ageing and Degenerative Disease begins with the regulations of functional foods in the EU and the role of diet generally in preventing degenerative disease.
Part 1 examines bone and oral health with sections on the use of diet to control osteoporosis, the use of functional ingredients to improve bone strength, and ways of maintaining dental health.
Part 2 discusses how obesity can be controlled and Part 3 looks at gut health and maintaining the immune function using functional ingredients such as probiotics and prebiotics.
Part 4 reviews research on functional foods and cancer with chapters on synbiotics, anti-angiogenic functional foods, glucosinolates, dietary fiber and phytoestrogens.
Contents:
Regulatory context in the EU
- The EU and food legislation
- The regulation of novel foods and novel ingredients in the EU
- EU food law and regulation of food health claims
- National initiatives to regulate food health claims
- Approval and substantiation of health claims
- Medicinal products and EU legislation
Diet and the prevention of degenerative disease
- Epidemiological studies and the influence of diet in early life
- Foetal and neonatal nutritional requirements
- The effects of supplement intake
- The role of functional foods: nutrition during pregnancy and infancy
- Safety concerns of functional foods
New functional foods for age-related diseases
- The Mediterranean diet and healthy living
- Mediterranean foods and their functional properties
- The functional properties of Mediterranean herbs, spices and wild greens
- Diet and age-related diseases
- Methods of identifying and analyzing plant extracts
- Developing supplements for health ageing
Part I: Bone and oral health
Diet and the control or osteoporosis
- Definition and epidemiology of osteoporosis
- Bone growth and factors affecting bone mass
- Dietary strategies for preventing osteoporosis: minerals
- Dietary strategies for preventing osteoporosis: vitamins, proteins and lipids
- Preventing osteoporosis: the impact of genetic variation and diet
Phytoestrogens and the control of osteoporosis
- Osteoporosis: prevention and treatment
- Mechanisms of action of phytoestrogen s in bone metabolism
- Phytoestrogen action on bone cells
- Investigating phytoestrogen action on bone: animal and human studies
Vitamin D fortification and bone health
- Vitamin D: sources, metabolism, function and deficiency
- Vitamin D fortification and osteoporosis
- Dietary intake of vitamin D
- Strategies to improve vitamin D Supply
- Food fortification: reducing deficiency diseases
- Issues in vitamin D fortification of food
Calcium citrate (TCC) and bone health
- Bone formation and calcium fortification
- Calcium citrate (TCC) as a calcium supplement
- Measuring the effectiveness of TCC
- TCC fortification
Diet, functional foods and oral health
- Key dietary factors in oral health
- The effects of ageing on oral health
- Dietary strategies for oral health
- Functional foods for promoting oral health
Sweeteners and dental health
- The relationship between dental caries and dietary carbohydrates
- Xylitol and the prevention of dental caries
- The relationship between sucrose consumption and dental caries
Part II: Obesity
Nutrient-gene interactions in the control of obesity
- Genetic influences on obesity
- Nutrient-sensitive genes
- Nurient-gen interaction and the development of obesity
- Managing obesity: dietary and other strategies
Nutrition, fat synthesis and obesity
- Fat synthesis and nutrition
- Regulation of glycolytic/lipogenic enzymes
- Molecular mechanisms involved in controlling glycolytic/lipogenic genes
- Improving lipogenesis using functional foods
Safety and the control of obesity
- Safety and obesity
- Factors influencing safety and satiation
- The impact of different food components on safety
- Developing biomarkers of safety
Part III: Gut health and immune function
Functional foods for gut health
- The human gut
- The structure of the gut and its immune system
- Nutrients and gut function
- Nutrients and the gut immune system
- Nutrition and gut health
- The role of functional foods in promoting gut health
Analyzing gut microflora
- Molecular based methods for identifying gut micro-organisms
- Methods of characterizing human gut microbiota
- Using denaturing gradient gel electrophoresis (DGGE) and temperature gradient gel electrophoresis (TGGE) for characterizing microbiota
Dietary lipids and immune function
- The immune system in health, disease and ageing
- Dietary fatty acids: nomenclature, sources and intakes
- Fatty acid composition of immune cells and the immune function eicosanoids
- Dietary fatty acids and immune function: mechanisms of action
- Other mechanisms of action of dietary fatty acids not involving eicosanoids
- Dietary fatty acids and inflammatory diseases
- Targeting the immune function and inflammation: fatty acid-enriched functional foods
Improving gut health in the elderly
- Successional development of gastrointestinal microflora
- Modification of the gut microflora: probiotics, prebiotics and symbiotics
- Factors affecting gut microflora in old age
- Immunosenescence and susceptibility to colon cancer in old age
Probiotics, prebiotics and gut health
- Defining probiotics and prebiotics
- Types of probiotics and prebiotics and their influence on gut health
- Investigating the effectiveness of probiotics and prebiotics: the case of antimicrobial function
- Improving the effectiveness of probiotics and prebiotics in optimizing gut health
Part IV: Cancer
Anti-angiogenic functional food, degenerative disease and cancer
- Mechanisms of degenerative disease
- Genetic/endogenous risk factors
- Environmental/exogenous risk factors
- Angiogenesis, body function and degenerative disease
- Anti-angiogenic functional food compounds
Synbiotics and colon cancer
- Probiotics, prebiotics and synbiotics
- Gut microflora
- Colon cancer
- Risk factors and prevention of colon cancer
- Screening of colorectal cancers
- Diagnosis and treatment of colorectal cancers
- Pre- pro- and synbiotic influences on colon carcinogenesis
- Predicting tumor formation: biomarkers
Identifying antimutagenic constituents of food
- Methods for indentifying antimutagenic constituents in foods
- Limitations of methods for identifying antimutagenic compounds
Glucosinolates and the prevention of cancer
- The role of glucosinolates in the prevention of cancer
- Mechanisms of action
Dietary fiber and the prevention of cancer
- Defining dietary fiber
- The relationship between dietary fiber intake and cancers of the gastrointestinal tract
- Epidemiological evidence on the protective role of dietary fiber
- Dietary fiber and hormonally related cancers
- Clinical studies of the protective role of dietary fiber
- The relationship between dietary fiber intake and different cancers
Phytoestrogens and the prevention of cancer
- Phytoestrogens in food: the effects of food processing and storage
- The role of phytoestrogens in the prevention of different cancers
- Mechanisms of action of phytoestrogens
Food phenolics and cancer chemoprevention
- Functional properties of plant phenolics and polyphenolics
- The role of phenolic compounds in the prevention of cancer
Vitamins and the prevention of cancer
- The role of vitamins in the prevention of caner
Probiotics in inflammatory bowel disease
- Managing inflammatory bowel disease: the role of probiotics
- Analyzing the effectiveness of probiotics in inflammatory bowel disease
Assessing the effectiveness of probiotics, prebiotics and synbiotics in preventing disease
- Diet and gastrointestinal diseases
- Definitions of probiotics, prebiotics and synbiotics
- Safety issues in the use of probiotics and prebiotics
- Methods for determining mode of action and effectiveness
- Evidence for the effects of pro-, pre-, and synbiotics on acute and chronic diseases
Index
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