Functional Foods and Nutraceuticals in Metabolic and Non-communicable Diseases

1st Edition - November 30, 2021
Editor: Ram B. Singh
Language: English
Paperback ISBN:
9 7 8 - 0 - 1 2 - 8 1 9 8 1 5 - 5
eBook ISBN:
9 7 8 - 0 - 1 2 - 8 2 3 1 7 5 - 3

Functional Foods and Nutraceuticals in Metabolic and Non-communicable Diseases presents strategies for the prevention of non-communicable diseases and undernutrition through t… Read more

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Functional Foods and Nutraceuticals in Metabolic and Non-communicable Diseases presents strategies for the prevention of non-communicable diseases and undernutrition through the use of functional foods and nutraceuticals. Research has shown that the use of certain functional foods and nutraceuticals, including spices, herbs, and millets, animal foods and plant foods can play a role in the treatment and prevention of various diseases and in health promotion. Finally, the book explores epigenetic modulation as a new method for the development of functional foods and functional farming.

Intended for nutritionists, food scientists and those working in related health science professions, this book contributes to the discussions focused on nutritional transition, globalization, how to administer foods in the treatment of metabolic syndrome, hypertension, diabetes, heart attacks, neuropsychiatric disorders, bone and joint diseases, and carcinogenesis.

Cover image
Title page
Table of Contents
Copyright
List of contributors
Foreword
Preface
Editorial: the 10 qualities of a high-quality diet
Shifting national dietary guidelines
Food diversity
Glycemic index
Dietary fatty acids
Flexitarian diet and microbiota
Diets for good health, a healthy life expectancy, and sustainability
Section 1: Functional food and nutraceutical availability
Chapter 1. Western diets and risk of non-communicable diseases
Abstract
Introduction
Role of the global health community in the prevention of NCDs
Global nutritional dynamics, health education, and health promotion
Is life expectancy either healthy or happy?
Randomized, controlled trials with Mediterranean-style diets
Conclusion
Acknowledgment
References
Further reading
Chapter 2. Estimates of functional food and nutraceutical availability in the world, with reference to food peroxidation and food safety
Abstract
Introduction
The Food and Agriculture Organization estimates of functional foods
Quality of foods and diets
Nutraceuticals
Peroxidation of foods during processing, storage and heating
Mechanisms of oxidation and peroxidation of foods
Prevention of peroxidation of foods
Estimates of food production for the global population
Estimates of total functional foods available for consumption
Estimates of functional food consumption
Estimates of Food and Agriculture Organization for functional foods production
Estimates of functional foods with reference to nutrients
Estimates of functional food production in India
Acknowledgment
References
Chapter 3. Epigenetic modulation of nutritional factors with reference to microgravity conditions for plants and animals: a new biotechnological approach for developing functional foods
Abstract
Introduction
Sprouted foods
Microgravity conditions
Epigenetic mechanisms of evolution and functional foods
Environmental factors and genetic variations among humans
Effects of nutrients and the agouti gene
The evolutionary diet, the environment, and health
Eggs as functional foods after hens are fed functional foods
Epigenetic modulation in plants for food production
Acknowledgments
References
Section 2: Evolutionary diet and functional foods available in the world
Chapter 4. Beneficial effects of gourds in health and diseases
Abstract
Introduction
Gourds as functional foods
Ash gourd (Kumehrah)
Bottle gourd (Lauki)
Bitter gourd (Karela)
Other gourd vegetables (snake gourd, pointed gourd, ridge gourd, ivy gourd)
Flavonoids, phenolics, and carotenoids with regard to NCDs
Conclusion
References
Chapter 5. Effects of guava fruit intake on cardiometabolic diseases
Abstract
Introduction
Composition of guava fruit
Effects of guava fruits on health and diseases
Can hypopotassemia and hypomagnesemia aggravate hypertension?
Mechanisms
Conclusion
References
Chapter 6. Exploring the quality of foods from ancient China based on traditional Chinese medicine
Abstract
Introduction
Conclusion
References
Chapter 7. Use of plant foods from West Africa in the management of metabolic syndrome
Abstract
Introduction
Some West African plant foods
Discussion
References
Chapter 8. Best quality foods of Iran for the prevention of non-communicable diseases
Abstract
Introduction
Functional foods and prevention of non-communicable diseases
Pistachios
Pomegranates
Peaches
References
Chapter 9. Medical rice: discovery of a new food
Abstract
Expanding medical costs in countries with aging populations
Functional ingredients in rice bran
Effects of brown rice on well-being
Definition of medical rice
Acknowledgments
References
Chapter 10. The role of rice as a whole grain in the management of metabolic syndrome
Abstract
Varieties of rice
Nutrient contents of rice
Rice modification: the impacts on health
References
Section 3: Fatty acids in the diet as functional foods
Chapter 11. Effects of polyunsaturated fatty acid–rich diets and risk of non-communicable diseases
Abstract
Introduction
Polyunsaturated fatty acids in modern diets
Synthesis of lipid mediators
Deficiency in polyunsaturated fatty acids
Effect of polyunsaturated fatty acids on pregnancy and its outcome
Effects of polyunsaturated fatty acids on non-communicable diseases
Effects of omega-3 fatty acids and a balanced omega-6/omega-3 fatty acid ratio in non-communicable diseases
References
Chapter 12. Nutritional modulators of preconceptional and perinatal factors for primordial prevention of non-communicable diseases: the role of a millet-based diet rich in functional foods
Abstract
Introduction
Preconception nutrition of the father and mother
Malnutrition during pregnancy
Effects of dietary supplementation on health of mothers
Effects of a millet-based Indo-Mediterranean style diet on cardiometabolic disorders
References
Chapter 13. Olive fruit and olive oil bioactive polyphenols in the promotion of health
Abstract
Introduction
Absorption and oral bioavailability of olive polyphenols
Safety or toxicity of olive polyphenols
Effects against oxidative stress and inflammation
Endothelial dysfunction and impaired wound healing
Diabetes mellitus
Cardiovascular disease
Neurodegenerative disease
Conclusion
References
Chapter 14. Do modern eggs, but not wild-type eggs, increase the risk of cardiovascular disease, diabetes, and cancer?
Abstract
Introduction
Composition of eggs
Nutrition in transition and risk of non-communicable diseases
Egg intake and risk of non-communicable diseases
Effects of animal foods on trimethylamine-N-oxide
Mechanisms
Effects of changes in feed on the composition of eggs and meat
Can a prudent diet improve gut microbiota and health?
Comments
Acknowledgment
References
Further reading
Chapter 15. Effects of nutritional factors on immunity
Abstract
Introduction
Risk factors and immunity
Diet and immunity
Effects of polyphenols and flavonoids on immunity
Effects of fatty acids on immunity
Arachidonic acid
Effects of herbs on immunity
References
Chapter 16. Fish, fish oil, and fish peptides and other seafood
Abstract
Introduction
The fish oil debate
Fish peptides and fish in the diets
Effects of fish proteins on coronary risk factors
Effect of fish protein in coronary artery disease
Effects of fish peptides in hypertension
Fish intake and all-cause morbidity and mortality
Mechanisms of action of fish proteins and peptides
American Heart Association advisory
References
Section 4: Functional foods and micronutrients
Chapter 17. Sumac: a functional food and herbal remedy in traditional herbal medicine in the Asia
Abstract
Introduction
Conclusion
References
Chapter 18. Quark cheese: characteristics, preparation, and health effects as a functional food
Abstract
Introduction
Beneficial and adverse effects of quark cheese
Characteristics of quark cheese
Quark cheese as a probiotic
Functional properties of quark cheese
Preparation methods of quark cheese
Factor affecting the preparation of quark cheese
Quark filtration technology
Application based on end use of quark cheese
Recent advances in the preparation of quark cheese
Conclusion
References
Chapter 19. Cocoa and chocolate consumption and prevention of cardiovascular diseases and other chronic diseases
Abstract
Introduction
Historical view of cocoa
Biochemistry and pharmakokinetics
Mechanisms of action
Platelet dysfunction
Clinical studies on the effect of cocoa on cardiometabolic diseases
Obesity
Insulin resistance, diabetes mellitus, and vascular disease
Hypertension
Reduction in blood lipids
Dysfunction of the endothelium
Stroke
Memory dysfunction and dementia
Other chronic diseases
Drug development
Functional food development
Agricultural policy
Acknowledgments
References
Further reading
Chapter 20. A survey of biological nitrogen fixation in adzuki beans, soybeans, and mung beans, three legumes in traditional Chinese medicine
Abstract
Introduction
Conclusion
References
Chapter 21. Functional food and organic farming for sustainable development with a vision for sustainable food and farming
Abstract
Introduction
Conclusion
References
Further reading
Chapter 22. Organic acids: microbial sources, production, and applications
Abstract
Introduction
Microbial sources for organic acid production
Citric acid
Gluconic acid
Fumaric acid
Lactic acid
Conclusion
References
Further reading
Section 5: Fruits, vegetables, legumes and whole grains
Chapter 23. Role of millets in disease prevention and health promotion
Abstract
Introduction
Health benefit of the millets
The role of millets in the management of various diseases
Conclusion
References
Chapter 24. Potential health benefits of selected fruits: apples, blueberries, grapes, guavas, mangos, pomegranates, and tomatoes
Abstract
Introduction
Unique characteristics of various fruits
Apples
Blueberries
Grapes
Guava
Mango
Pomegranate
Tomato
Summary and conclusion
References
Chapter 25. Bioactive ingredients of legumes
Abstract
Introduction
Conclusion
References
Chapter 26. Effects of nuts consumption on cardiovascular diseases and other chronic diseases
Abstract
Introduction
Nut consumption and risk of all-cause mortality
Effects of nuts on clinical and biochemical risk factors
Diet, nut intake, and risk of non-communicable diseases
Controlled trials of nut consumption
Acknowledgments
References
Section 6: Spices as new functional foods
Chapter 27. Effects of fenugreek seeds on cardiovascular diseases and other chronic diseases
Abstract
Introduction
Fenugreek seeds
Mechanisms
Effects of fenugreek seeds on blood lipids and blood glucose
Effects of fenugreek seeds on oxidative stress and inflammation
Other beneficial effects of fenugreek seeds
Acknowledgments
References
Chapter 28. Functional and therapeutic applications of some general and rare spices
Abstract
Introduction
Anise or aniseed
Asafetida
Bishop’s weed
Clove
Cumin
Fennel
Saffron
Star anise
Sweet flag
Vanilla
Discussion
Conclusion
References
Section 7: Probiotics and prebiotics and microbiome
Chapter 29. Beneficial effects of cinnamon on cardiovascular risk factors and type 2 diabetes
Abstract
Introduction
Chemical composition
Medicinal uses of cinnamon
Comments
References
Further reading
Chapter 30. Novel prebiotics and next-generation probiotics: opportunities and challenges
Abstract
Introduction
The human alimentary tract
Prebiotic concept: influence of gut flora and health benefits
Probiotics
Prebiotics and probiotics in the management of obesity
Conclusion and future research
References
Chapter 31. Effect of lysed Enterococcus faecalis FK-23 as a tyndallized probiotic in allergic diseases
Abstract
Introduction
Animal experiments
Clinical evidence
Conclusion
References
Section 8: Bee products
Chapter 32. The bee propolis for preventing and healing non-communicable diseases
Abstract
Introduction
What is propolis?
Chemical and nutrient composition of propolis
Propolis as an antioxidant and immunomodulator
Propolis and diabetes
Propolis and renal diseases
Propolis and hypertension and cardiovascular diseases
Propolis and cancer
Conclusion
References
Chapter 33. Nutraceutical and medicinal properties of native stingless bees honey and their contribution to human health
Abstract
Introduction
Native stingless bee honey
Physicochemical characteristics of native stingless bee honey
Physical characteristics of native stingless bee honey in Yucatan
Chemical characteristics of native stingless bee honey in Yucatan
Acidity
Total reducing sugars
Glucose and sucrose
Medicinal properties
Chemoprevention
Antiinflammatory properties
Antibacterial and antifungal properties
Healing
Dietary supplement
Conclusion
Acknowledgment
References
Section 9: New approaches in food development
Chapter 34. Genetically modified organisms and foods: perspectives and challenges
Abstract
Introduction
Probable risks of making use of genetically modified products
Benefits of using genetically modified products
Basic concepts related to genetically modified products
Conclusion
References
Section 10: Nutrition, NCDS and brain dysfunction
Chapter 35. Circadian disruption and metabolic disease risk
Abstract
Introduction
Internal circadian desynchronization resulting from competing synchronizers
Circadian rhythm amplification by caloric restriction and time-restricted feeding
Circadian rhythm alterations associated with metabolic dysfunction
Clock genes and nutrient-sensing pathways
Concluding remarks
Acknowledgments
References
Chapter 36. Anticancerous compounds in fruits, their extraction, and relevance to food
Abstract
Introduction
Fruits and phytochemicals
Extraction techniques for anticancer compounds from fruits
Methods of application of anticancer compounds in food
Conclusion
Acknowledgments
References
Chapter 37. Antioxidant diets and functional foods attenuate dementia and cognition in elderly subjects
Abstract
List of abbreviations
Introduction
Overview of the pathophysiology of neurodegenerative diseases
Role of nutrition in the attenuation of dementia and cognition
Influence of specific nutrients to protect against neurodegenerative diseases
Polyphenolic compounds
Omega-3 polyunsaturated fatty acids
Tryptophan
Role of probiotics and prebiotics in the improvement of memory and cognition
Multivitamins and trace elements
Dietary pattern for improving dementia and cognition
Mediterranean + dietary approaches to stop hypertension intervention for neurodegenerative delay diet
Physical activity
Discussion and conclusion
References
Chapter 38. The role of modified Mediterranean neuroprotective diet on emotion, cognition, and depression
Abstract
Introduction
Burden of psychological disorders
Risk factors and protective factors in mental disorders
Nutrition in psychological disorders
Diets for cognition and dementia
Mediterranean-style diets and cognition
Association of diets with depression
Association of micronutrients intake with depression
Polyphenols in psychological disorders and dementia
The modified Indo-mediterranean neuroprotective diet and emotions
The Singh and Wilczynska hypothesis on emotions
The theories of emotions
Regenerative therapies for emotion, depression, and cognition
Prayer, meditation, and yoga
Mechanisms
Guidelines for prevention of mental disorders
Future research
Acknowledgments
References
Further reading
Section 11: Antioxidants in functional foods
Chapter 39. Role of nutraceuticals, functional foods, and spices in the management of metabolic syndrome and related disorders
Abstract
Introduction
Impact of nutraceuticals in the prevention and management of metabolic syndrome and related disorders
Discussion
Conclusions and future directions
References
Chapter 40. Nutraceuticals as a natural alternative for preventive and proactive health care
Abstract
Introduction
Categories and subcategories of nutraceuticals
Future prospects for nutraceuticals
Nutraceuticals from medicinal herbs
Nutraceuticals in the management of key diseases
Evidence-based nutraceuticals with researched dose from Nutra-V Inc. as examples of natural alternatives
Regulatory guidelines
Discussion and conclusion
Acknowledgments
References
Chapter 41. International food security directed toward older adults: an overview
Abstract
Introduction
Results
Discussion
Conclusion
Author contributions
References
Section 12: Eating disorders
Chapter 42. New choices of functional foods for modification of eating habits of children for prevention of non-communicable diseases in later life
Abstract
Introduction
Transition of eating history and food palatability
Unfavorable diet in lunch in kindergartens
Strategies to change frequencies of the ingredients for young children
Conclusion
References
Section 13: Nutraceuticals
Chapter 43. Vitamins and minerals as nutraceuticals in cardiovascular diseases and other chronic diseases
Abstract
Introduction
Antioxidant defenses and oxidative stress
Role of nutraceuticals in the prevention of cell damage
Epidemiological evidence
Effects of nutraceutical folic acid on stroke risk
Effects of nutraceutical folic acid on cardiovascular diseases risk
Effects of B-complex vitamins on stroke risk
Comments
Individual vitamins and minerals
Acknowledgments
References
Chapter 44. Polyphenolics and flavonoids in health and diseases
Abstract
Introduction
Antioxidants in the prevention of cell damage
Polyphenolics and flavonoids
Effects of polyphenolics and flavonoids on mortality
Effects of flavonoids on cardiovascular diseases
Effects of flavonoids in hypertension
Effects of flavonoids on cardiometabolic risk factors
Effects of polyphenols on diabetes
Effects of polyphenols and flavonoids on cancers
Randomized, controlled trials
Effects of polyunsaturated fatty acid/flavonoid ratio on cardiovascular diseases
Effects of flavonoid intake and bioavailability
Selection of flavonoids for therapy
Limitations
Acknowledgments
References
Chapter 45. Interactions of bioflavonoids and other polyphenolic-type nutraceuticals with drugs
Abstract
Introduction
Interactions in general
Polyphenols, bioflavonoids, and main sources: a brief overview
Other polyphenolic-type compounds frequently used in nutraceuticals
The main mechanisms of herbs and dietary supplements–drug interactions
The physiological and therapeutic impact of herbs and dietary supplements–drug interactions
Summary
References
Chapter 46. Cardioprotective and neuroprotective effects of nutraceuticals derived from marine origin
Abstract
Introduction
Marine source a rich source of functional foods and nutraceuticals
Nutraceuticals as cardioprotective and neuroprotective agents
Supplements
Discussion
Conclusion
References
Section 14: Nutrients for metabolic diseases
Chapter 47. Coenzyme Q10 in the pathogenesis and prevention of metabolic and mitochondrial non-communicable diseases
Abstract
Coenzyme Q10
Metabolic mitochondrial non-communicable diseases and coenzyme Q10
Conclusion
References
Chapter 48. Plants of the genus Annona: Source of potential anti-cancer therapeutics
Abstract
Introduction
Family Annonaceae, genus Annona
Conclusion
References
Section 15: Amino acids, cortisol and hydrogen
Chapter 49. Molecular hydrogen as a nutraceutical for extending the health span
Abstract
Introduction
Human research progression
Amelioration of age-related markers and stressors
Relevance in human diseases
Adverse events
Commercially available options
Conclusion
Acknowledgments
Glossary
References
Chapter 50. Nutraceuticals to decrease cortisol and hyperglycemia
Abstract
Introduction
Tetrahydrocannabivarin
Tribulus terrestris
Urtica dioica (common nettle)
Momordica charantia (bitter melon)
Artemisia dracunculus (tarragon)
Coccinia indica
Salvia officinalis
Artichoke
Chamomile
Sumac bran
Citrullus colocynthis
Cardamom
Chicory
Schisandra
Carob
Discussion
References
Chapter 51. Biochemical and dietary functions of tryptophan and its metabolites in human health
Abstract
Background information
Role of tryptophan in health and disease
Dietary requirements of tryptophan
Oxidative stress, free radical production, and pathological changes
Biochemistry of tryptophan
Biosynthesis and metabolism of tryptophan
Physiological functions of tryptophan
Antioxidant properties of tryptophan and possible mechanisms of action
Anti-inflammatory properties of tryptophan
Distortion of tryptophan metabolism and occurrence of non-communicable diseases
Role of microbial tryptophan catabolism in the gut
Clinical studies done with tryptophan and 5-hydroxytryptophan
Preclinical studies done with tryptophan
Toxicity of tryptophan and its metabolites
Antioxidant capacity of stored breast milk
Platelet-derived serotonin
Chronobiology and chronomedicine of tryptophan
Tryptophan’s role in circadian rhythm sleep disorders
Discussion and conclusions
References
Further reading
Index

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Ram B. Singh