Essential Oils in Food Preservation, Flavor and Safetydiscusses the major advances in the understanding of the Essential Oils and their application, providing a resource that takes into account the fact that there is little attention paid to the scientific basis or toxicity of these oils.
This book provides an authoritative synopsis of many of the complex features of the essential oils as applied to food science, ranging from production and harvesting, to the anti-spoilage properties of individual components. It embraces a holistic approach to the topic, and is divided into two distinct parts, the general aspects and named essential oils.
With more than 100 chapters in parts two and three, users will find valuable sections on botanical aspects, usage and applications, and a section on applications in food science that emphasizes the fact that essential oils are frequently used to impart flavor and aroma. However, more recently, their use as anti-spoilage agents has been extensively researched.Explains how essential oils can be used to improve safety, flavor, and functionEmbraces a holistic approach to the topic, and is divided into two distinct parts, the general aspects and named essential oilsProvides exceptional range of information, from general use insights to specific use and application information, along with geographically specific informationExamines traditional and evidence-based usesIncludes methods and examples of investigation and application
Oncologists, cancer researchers, and nutritionists are separated by divergent skills and professional disciplines that need to be bridged in order to advance preventative as well as treatment strategies. While oncologists and cancer researchers may study the underlying pathogenesis of cancer, they are less likely to be conversant in the science of nutrition and dietetics. On the other hand, nutritionists and dietitians are less conversant with the detailed clinical background and science of oncology. This book addresses this gap and brings each of these disciplines to bear on the processes inherent in the oxidative stress of cancer.Nutritionists can apply information related to mitochondrial oxidative stress in one disease to diet-related strategies in another unrelated disease Dietitians can prescribe new foods or diets containing anti-oxidants for conditions resistant to conventional pharmacological treatments Dietitians, after learning about the basic biology of oxidative stress, will be able to suggest new treatments to their multidisciplinary teamsNutritionists and dietitians will gain an understanding of cell signaling, and be able to suggest new preventative or therapeutic strategies with anti-oxidant rich foods
There is a practical need to understand not only the physiological importance of antioxidants in terms of consumer health benefit, but how they may be damaged or enhanced through the processing and packaging phases. This book presents information key to understanding how antioxidants change during production of a wide variety of food products, with a focus toward how this understanding may be translated effectively to other foods as well.Addresses how the composition of food is altered, the analytical techniques used, and the applications to other foodsPresents in-chapter summary points and other translational insights into concepts, techniques, findings and approaches to processing of other foodsExplores advances in analytical and methodological science within each chapter
The three volumes in this series address new research and challenges, offering comprehensive coverage on the adverse consequences of the most common drugs of abuse, with each volume serving to update the reader’s knowledge on the broader field of addiction, while also deepening our understanding of specific addictive substances. Volume One addresses tobacco, alcohol, cannabinoids, and opioids, with each section providing data on the general, molecular/cellular, and structural/functional neurological aspects of a given substance, along with a focus on the adverse consequences of addictions.Provides a modern approach on the pathology of substances of abuse, offering an evidence based ethos for understanding the neurology of addictionsFills an existing gap in the literature by proving a one-stop-shopping synopsis of everything to do with the neuropathology of drugs of addiction and substance misuseIncludes a list of abbreviations, abstracts, applications to other addictions and substance misuse, mini-dictionary of terms, summary points, 6+ figures and tables, and full references in each chapterOffers coverage of preclinical, clinical, and population studies, from the cell to whole organs, and the genome to whole body
The book embraces a holistic approach and effectively investigates coffee and its specific compounds from the biochemical to the nutritional well-being of geographical populations. This book represents essential reading for researchers in nutrition, dietetics, food science, biochemistry, and public health.Presents one comprehensive, translational source for all aspects of how coffee plays a role in disease prevention and healthExperts in nutrition, diet, and food chemistry (from all areas of academic and medical research) take readers from the bench research (cellular and biochemical mechanisms of vitamins and nutrients) to new preventive and therapeutic approachesFocuses on coffee composition; nutritional aspects of coffee; protective aspects of coffee-related compounds; specific coffee components and their effects on tissue and organ systemsFeatures sections on both the general effects of coffee consumption on the body as well as the effects of specific coffee compounds on specific organ systems
Pharmacological treatments for diabetes are commonly marked by unwanted side effects, leading to treatment efforts using naturally occurring substances. But a plant-based approach alone is not sufficient; understanding the processes inherent in the oxidative stress of diabetes is vital for clinical workers, dietitians, and nutritionists.
This translational work provides that understanding. The book begins by covering the basic biology of oxidative stress from molecular biology to imaging in relation to diabetes. There are chapters on neuropathy, nephropathy, atherosclerosis, cardiomyopathy, and retinopathy. The book then moves on to antioxidants in foods, including plants, components of the diet, and their relevance to diabetes.Nutritionists will use the information related to mitochondrial oxidative stress in one disease and propose new diet-related strategies to prevent such conditions arising in another unrelated disease.Dietitians will prescribe new foods or diets containing antioxidants for conditions that are refractory by conventional pharmacological treatments.Dietitians, after learning about the basic biology of oxidative stress, will be able to suggest new treatments to their multidisciplinary teams.Nutritionists and dietitians will learn about cell signaling and will be able to suggest preventive or therapeutic strategies with antioxidant-rich foods to reduce damage done by diseases involving abnormal cell signaling.
Currently, there is no comprehensive book on nutrition in terminal or palliative care that is suitable for novices and experts alike. Diet and Nutrition in Palliative Care addresses this deficiency in the literature. Designed for doctors, nurses, caregivers, and those working within the palliative or end of life domain, each chapter contains sections on applications to other areas of terminal or palliative care, practical methods and techniques, guidelines, key points and ethical issues. The book is divided into six sections:
Setting the Scene Cultural Aspects General Aspects Cancer Non-Cancer Conditions Pharmacological Aspects
Despite the complexity of the correlation between diet and disease, there is now a sufficient body of evidence to encourage applying nutritional science in everyday clinical practice. Increasingly, a strong interest and up-to-date knowledge and understanding of scientific studies on nutrition enables clinicians to help patients under their care more effectively at every stage of their illness. In response to this need, this handbook presents important information on the holistic use of nutrition and diet therapy in palliative care.
The ocular system is perhaps one of the least studied organs in diet and nutrition, yet the consequences of vision loss can be devastating. One of the biggest contributors to complete vision loss in the western hemisphere is diabetes, precipitated by metabolic syndrome. In some developing countries, micronutrient deficiencies are major contributory factors to impaired vision. However, there are a range of ocular defects that have either their origin in nutritional deficiencies or excess or have been shown to respond favorably to nutritional components. The eye from the cornea to the retina may be affected by nutritional components. Effects may be physiological or molecular.
This book represents essential reading for nutritionists, dietitians, optometrists, ophthalmologists, opticians, endocrinologists, and other clinicians and researchers interested in eye health and vision in general.Saves clinicians and researchers time in quickly accessing the very latest details on a broad range of nutrition, ocular health, and disease issuesProvides a common language for nutritionists, nutrition researchers, optometrists, and ophthalmologists to discuss how dietary and nutritional factors, and related diseases and syndromes affect the eyePreclinical, clinical, and population studies will help nutritionists, dieticians, and clinicians map out key areas for research and further clinical recommendations
In the food industry, antioxidants are added to preserve the shelf life of foods and to prevent off-flavors from developing. These production-added components also contribute to the overall availability of essential nutrients for intake. Moreover, some production processes reduce the amount of naturally occurring antioxidants. Thus, in terms of food science, it is important to understand not only the physiological importance of antioxidants, but what they are, how much are in the different food ingredients, and how they are damaged or enhanced through the processing and packaging phases.
This book specifically addresses the composition and characterization of antioxidants in coffee, green tea, soft drinks, beer, and wine. Processing techniques considered here include fermentation and aging, high-pressure homogenization, enzymatic debittering, and more. Lastly, the book considers several selective antioxidant assays, such as Oxygen Radical Absorbance Capacity (ORAC) and Trolox Equivalent Antioxidant Capacity (TEAC) assays.Provides insights into processing options for enhanced antioxidant bioavailabilityPresents correlation potentials for increased total antioxidant capacityIncludes methods for the in situ or in-line monitoring of antioxidants to reduce industrial loss of antioxidants in beveragesProposes processing of concentrated fractions of antioxidants that can be added to foods
Gerontologists, geriatricians, nutritionists, and dieticians are separated by divergent skills and professional disciplines that need to be bridged in order to advance preventative as well as treatment strategies. While gerontologists and geriatricians may study the underlying processes of aging, they are less likely to be conversant in the science of nutrition and dietetics. On the other hand, nutritionists and dietitians are less conversant with the detailed clinical background and science of gerontology. This book addresses this gap and brings each of these disciplines to bear on the processes inherent in the oxidative stress of aging.Nutritionists can apply information related to mitochondrial oxidative stress in one disease to diet-related strategies in another unrelated disease Dietitians can prescribe new foods or diets containing anti-oxidants for conditions resistant to conventional pharmacological treatments Dietitians, after learning about the basic biology of oxidative stress, will be able to suggest new treatments to their multidisciplinary teamsNutritionists and dietitians will gain an understanding of cell signaling and be able to suggest new preventative or therapeutic strategies with anti-oxidant rich foods