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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