Nutrigenomics and Proteomics in Health and Disease: Food Factors and Gene Interactions

Part of the Functional Food Science and Technology book series (Series Editor: Fereidoon Shahidi), this book compiles the current science based upon nutrigenomics and proteomics in food and health. Coverage includes many important nutraceuticals (food factors) and their impact on gene interaction and health. Authored by a stellar international team of multidisciplinary researchers, this book acquaints food and nutrition professionals with these new fields of nutrition research and conveys the state of the science to date.
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About the author

Yoshinori Mine, PhD, is professor in the Department of Food Science at the University of Guelph, Guelph, Ontario, Canada. Kazuo Miyashita, PhD, is professor of Biofunctional Material Chemistry in the Graduate School of Fisheries Sciences, Hokkaido University, Hakodate, Japan. Fereidoon Shahidi, PhD, is university research professor in the Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland, Canada.
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Additional Information

Publisher
LibreDigital
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Published on
Apr 13, 2009
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Pages
412
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ISBN
9780813807171
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Language
English
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Genres
MEDICAL / Nursing / Nutrition
Medical / Bariatrics
Medical / Diet Therapy
Medical / Nutrition
Science / Life Sciences / Molecular Biology
Technology & Engineering / Food Science
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Content Protection
This content is DRM protected.
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Two of the most popular nutraceutical products on the market, omega-3 oil and glucosamine, were originally derived from waste products. Discarded oil from the manufacture of fishmeal became wildly popular as omega-3, a polyunsaturated fat, and the fully hydrolyzed chitosan from shrimp and crab shell, glucosamine, found wide use in joint health. Hundreds of tons of marine by-products are available annually and previous commercial success, together with an overall consumer interest in novel healthy food ingredients, are driving both research and commercialization in the area of marine nutraceuticals.

Edited by pioneers in the field, Marine Nutraceuticals and Functional Foods details information on a variety of commercially available and newly developing value-added products. Beginning with an overview of current marine nutraceuticals, the book discusses the origin of omega-3 oils, their beneficial effects on brain health, and their stabilization and delivery into functional foods. It covers the derivation and use of chitin, chitosan, and partially hydrolyzed chitosan as fat- and cholesterol absorbing agents and provides a detailed review of the health benefits and methods for the production of glucosamine. Providing an overview of the ACE-inhibitory and blood pressure reducing properties of marine proteins, it considers the functional constituents of marine algae and seaweed, including its carotenoids, and examines the cancer preventing potential of shark cartilage. The book also analyzes the use of marine microorganisms as a renewable resource and marine sources of calcium. The final chapter describes the discovery and development of a novel immunoenhancing polysaccharide complex derived from the microalgae, Chlorella.

An unparalleled single-source reference to the discovery, development, and use of value-added products from marine sources, Marine Nutraceuticals and Functional Foods provides the foundation for continuing the dramatic growth in this exciting field.
Handbook of Functional Beverages and Human Health provides potential applications and new developments in functional beverages, nutraceuticals, and health foods. In addition to serving as a reference manual, it summarizes the current state of knowledge in key research areas and contains novel ideas for future research and development. Additionally, it provides an easy-to-read text suitable for teaching senior undergraduate and postgraduate students in the relevant areas.

The book is divided into seven major sections: Section I covers market trends, global regulations, flavor challenges, chemistry, and health with specific reference to cancer chemoprevention and the prevention of postprandial metabolic stress due to consumption of functional beverages. Section II, by far the largest part of the book, has 39 chapters on the most popular fruit juices (apple juice, lemon juice, pomegranate juice, watermelon juice, etc.). Section III reports on herbal and vegetable juices (carrot juice, Chinese medicinal herbs and root-based beverages, tomato juice, and vegetable-containing juices).

Section IV details caffeinated beverages, including different varieties of tea (green, black, oolong, and herbal teas), coffee (coffee and beverages from green coffee beans), and cocoa and chocolate. Section V is on dairy and soy beverages, while Section VI is on alcoholic beverages (wine) and water (maple water). Finally, Section VII describes fermented (kefir, koumiss, and ayran) and fortified functional beverages (applications of plant sterols and stanols in functional beverages, beverages fortified with omega-3 fatty acids, dietary fiber, minerals and vitamins, probiotics and prebiotics in functional beverages, functional beverages in weight management, fortified sport drinks, and peptide-enriched functional beverages).

Bio-nanotechnology is the key functional technology of the 21st century. It is a fusion of biology and nanotechnology based on the principles and chemical pathways of living organisms, and refers to the functional applications of biomolecules in nanotechnology. It encompasses the study, creation, and illumination of the connections between structural molecular biology, nutrition and nanotechnology, since the development of techniques of nanotechnology might be guided by studying the structure and function of the natural nano-molecules found in living cells. Biology offers a window into the most sophisticated collection of functional nanostructures that exists.

This book is a comprehensive review of the state of the art in bio-nanotechnology with an emphasis on the diverse applications in food and nutrition sciences, biomedicine, agriculture and other fields. It describes in detail the currently available methods and contains numerous references to the primary literature, making this the perfect “field guide” for scientists who want to explore the fascinating world of bio-nanotechnology. Safety issues regarding these new technologies are examined in detail.

The book is divided into nine sections – an introductory section, plus:

Nanotechnology in nutrition and medicine Nanotechnology, health and food technology applications Nanotechnology and other versatile applications Nanomaterial manufacturing Applications of microscopy and magnetic resonance in nanotechnology Applications in enhancing bioavailability and controlling pathogens Safety, toxicology and regulatory aspects Future directions of bio-nanotechnology

The book will be of interest to a diverse range of readers in industry, research and academia, including biologists, biochemists, food scientists, nutritionists and health professionals.

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