Description

While diet has long been recognized as having potential to alleviate symptoms of inflammatory diseases including arthritis, lupus and fibromyalgia, research indicates that specific foods offer particular benefits in preventing or mitigating specific symptoms. Bioactive Food as Dietary Interventions for Arthritis and Inflammatory Diseases is the only available resource focused on exploring the latest advances in bioactive food research written for the scientist or professional audience.

Key Features

  • The only single-volume resource for scientists and professionals seeking information on how bioactive foods may assist in the treatment of inflammatory disease
  • Includes coverage of probiotics, prebiotics, and polyphenols
  • Convenient, efficient and effective source that allows reader to identify potential uses of compounds – or indicate those compounds whose use may in fact be of little or no health benefit
  • Documents foods that can affect inflammatory disease and ways the associated information could be used to understand other diseases, which share common etiological pathways

Readership

Nutritionists, dieticians, and biomedical researchers who study the effects of bioactive foods on arthritis and other inflammatory diseases; food scientists targeting health-related product development.

Table of Contents

Preface: Arthritis and Inflammation

Contributors

Chapter 1. Antioxidant Flavonoids for Arthritis Treatment: Human and Animal Models

Abbreviations

1 Introduction to Phytoflavonoids

2 What Is Arthritis?

3 Osteoarthritis

4 Rheumatoid Arthritis

5 Flavonoids

6 Animal Models of Acute and Chronic Inflammation

7 Flavonoids and Its Effect on Animal Model Arthritis

8 Radiographic Analysis of Adjuvant-Induced Arthritis

9 Flavonoids Devoid of Toxic Effects

10 Clinical Trial of Flavonoids on Arthritis

11 The Mechanism of Actions of Flavonoids

Acknowledgment

References

Chapter 2. Inflammation in Arthritis

Abbreviations

1 Introduction

2 Mechanism of Inflammation in Arthritis

3 Dairy Products and Inflammation

4 Effects of Food and Spices in Inflammation

5 The Role of PUFA in Arthritis

6 Antioxidants and Inflammation in Arthritis

7 Summary

References

Chapter 3. Effects of Beef on Inflammation Affecting Arthritis

Abbreviations

1 Introduction

2 Arthritis and Diet

3 Contraindications of Beef

4 Dietary Recommendations of Beef

5 Conclusions

Definitions

References

Further Reading

Chapter 4. Contribution of Bioactive Foods and Their Emerging Role in Immunomodulation, Inflammation, and Arthritis

Abbreviations

1 Bioactive Food Components

2 Immunomodulation

3 Arthritis

4 Inflammation

References

Chapter 5. Curcumin and Joint Health: From Traditional Knowledge to Clinical Validation

Abbreviations

1 Introduction

2 Clinical Relevance of Osteoarthritis

3 Prevalence and Causes of OA

4 Current OA Treatments

5 Preclinical and Clinical Evidence of Activity for Curcumin in the Treatment of OA

6 The

Details

No. of pages:
680
Language:
English
Copyright:
© 2013
Published:
Imprint:
Academic Press
Print ISBN:
9780123971562
Electronic ISBN:
9780123977656

About the authors

Ronald Ross Watson

Ronald R. Watson, Ph.D., attended the University of Idaho but graduated from Brigham Young University in Provo, Utah, with a degree in chemistry in 1966. He earned his Ph.D. in biochemistry from Michigan State University in 1971. His postdoctoral schooling in nutrition and microbiology was completed at the Harvard School of Public Health, where he gained 2 years of postdoctoral research experience in immunology and nutrition. From 1973 to 1974 Dr. Watson was assistant professor of immunology and performed research at the University of Mississippi Medical Center in Jackson. He was assistant professor of microbiology and immunology at the Indiana University Medical School from 1974 to 1978 and associate professor at Purdue University in the Department of Food and Nutrition from 1978 to 1982. In 1982 Dr. Watson joined the faculty at the University of Arizona Health Sciences Center in the Department of Family and Community Medicine of the School of Medicine. He is currently professor of health promotion sciences in the Mel and Enid Zuckerman Arizona College of Public Health. Dr. Watson is a member of several national and international nutrition, immunology, cancer, and alcoholism research societies. Among his patents he has one on a dietary supplement; passion fruit peel extract with more pending. He continues to do research in animals and in clinical trials on dietary supplements and health including studies using omega-3 fatty acids in heart disease prevention and therapy. For 30 years he was funded by Wallace Research Foundation to study dietary supplements in health promotion. Dr. Watson has edited more than 110 books on nutrition, dietary supplements and over-the-counter agents, and drugs of abuse as scientific reference books. He has published more than 500 research and review articles.

Affiliations and Expertise

Health Promotion Sciences Department, Mel and Enid Zuckerman College of Public Health, and School of Medicine, University of Arizona, Tucson, AZ, USA

Victor Preedy

Victor R. Preedy BSc, PhD, DSc, FSB, FRSH, FRIPH, FRSPH, FRCPath, FRSC is a senior member of King's College London. He is also Director of the Genomics Centre and a member of the Faculty of Life Sciences and Medicine. Professor Preedy has longstanding academic interests in substance misuse especially in relation to health and well being. He is a member of the Editorial Board of Drug and Alcohol Dependence and a founding member of the Editorial Board of Addiction Biology. In his career Professor Preedy was Reader at the Addictive Behaviour Centre at The University of Roehampton, and also Reader at the School of Pharmacy (now part of University College London; UCL). Professor Preedy is Editor of the multi-volume seminal work The Handbook Of Alcohol Related Pathology (published by Academic Press-Elsevier). Professor Preedy graduated in 1974 with an Honours Degree in Biology and Physiology with Pharmacology. He gained his University of London PhD in 1981. In 1992, he received his Membership of the Royal College of Pathologists and in 1993 he gained his second doctoral degree (DSc). Professor Preedy was elected as a Fellow of the Institute of Biology in 1995 and also as a Fellow to the Royal College of Pathologists in 2000. He was then elected as a Fellow of the Royal Society for the Promotion of Health (2004) and The Royal Institute of Public Health and Hygiene (2004). In 2009, Professor Preedy became a Fellow of the Royal Society for Public Health and in 2012 a Fellow of the Royal Society of Chemistry. To his credit, Professor Preedy has published over 600 articles, which includes peer-reviewed manuscripts based on original research, abstracts and symposium presentations, reviews and numerous books and volumes.

Affiliations and Expertise

Department of Dietetics, King's College London, UK