Chronic illness affects the population worldwide. Data from the World Health Organization shows that chronic disease is also the major cause of premature death around the world. Furthermore, chronic disease is the leading cause of death and disability in the United States. As described by the Centers for Disease Control, it accounts for 70% of total deaths in the US, which is an astounding 1.7 million each year. Chronic disease - such as heart disease, cancer, and diabetes - is the leading cause of death and disability in the United States. Studies have shown that diabetes continues to be the leading cause of kidney failure, nontraumatic lower-extremity amputations, and blindness among adults, ages 20-74. More specifically, diabetes is a chronic disease that requires long-term medical attention to limit the development of its devastating complications as well as for management when these effects do occur. Regardless of treatment, the management of diabetes through traditional therapy over a period of time will almost surely bring about side effects and serious complications. For this reason, there is a big interest in functional foods that could potentially help in the prevention and management of diabetes as well as for diabetes related complications, such as obesity and cardiovascular disorders, without side effects. Functional foods might have a particularly high impact for prevention and control of diabetes for which, the link between nutrition and diseases is established. This book not only introduces new functional foods for the management of diabetes, but also shows the investigations and research that have led to their creation. Also, the book preserves the numerous ideas and contributions made in this thriving field, presentating the current progress and evolution that will undoubtedly change the lives of millions.

Functional Foods for Chronic Diseases, Volume 5 Diabetes and Related Diseases (Functional Food Science)

Science & Math

Martirosyan PhD, Danik M

Biological Sciences

D & A Incorporated

The book showcases the numerous ideas and contributions made in the field of functional foods and bioactive compounds, demonstrating the current progress and evolution that will undoubtedly change the lives of millions of people.

Discovery, Utilization, and Control of Bioactive Components and Functional Foods (Functional Food Science)

Liu PhD, Sean

Medical Books

CreateSpace Independent Publishing Platform

This book reviewed functional foods and bioactive compounds in health and disease. The forever growing field of functional foods for chronic diseases brings together research scientists, medical doctors, food manufacturers and consumers who are committed to the present day major health issues to discuss the contribution of functional food compounds and functional foods in the prevention and management of Diabetes, Obesity, Cardiovascular Disorders, Cancer and neurological diseases. This Conference not only introduces new functional foods, but also shows the investigations and research that led to their creation with modern approaches in the prevention and management of chronic diseases by using innovations of herbal remedies, food additives and non-traditional plants as functional foods. The book showcases the numerous ideas and contributions made in the field of functional foods and chronic diseases, demonstrating the current progress and evolution that will undoubtedly change the lives of millions of people

Functional Foods, Bioactive Compounds and Biomarkers: Research and Practical App (Functional Food Science)

The Functional Food Center has successfully held 19 International Conferences, including this one, since 2004. We take special interest in enabling the assimilation of scientific knowledge at our conferences under the series “Functional Foods for the Prevention and Management of Chronic Diseases.” The 19th International Conference was held Novemeber 17th through the 18th, 2015, at Kobe Univeristy, Kobe, Japan. This conference was titled “Functional Foods, Bioactive Compounds and Biomarkers: Longevity and Quality of Life”. Main Conference Topics Include: 1. Bioactive Compounds and Biomarkers 2. Discovery of Bioactive Compounds 3. Bioactive Compounds: Sources and Potential Health Benefits 4. Safety Aspects of Bioactive Compounds and Functional Foods 5. Functional Foods and Cardiovascular Disease (CVD) 6. Functional Foods and Diabetes 7. Functional Foods and Cancer 8. Functional Foods and Neurological Disorders 9. Functional Foods and the Management of Other Chronic Diseases 10. Probiotics, Prebiotics, and Intestinal Environment 11. Carotenoids and Flavonoids as Sources of Functional and Medical Foods 12. Epigallocatechin (EGC), Epicatechin Gallate (ECG), and Epigallocatechin Gallate (EGCG) 13. Research and Development: Functional and Medical Foods 14. General Topics Functional Food’s research has allowed modern society to evade the side effects of modern pharmaceuticals and the problems associated with treating chronic diseases through surgical procedures. Presented in this book are research scientists, food manufacturers, and healthcare professionals who are committed to functional food research that have brought together ideas and research to treat chronic illnesses and improve the quality of life through the utilization of functional foods with bioactive compounds. This book presents the discovery, sources and potential health benefits, and safety aspects of bioactive compounds and functional foods, in addition to, the scientific research and development of novel functional food products. This issue not only preserves the numerous scientific concepts and contributions made in the field of functional food, but also lays the foundation for a field of science that will undoubtedly logarithmically expand in the coming years, changing modern society’s relationship with medicine. Danik M. Martirosyan, PhD, President of Functional Food Center/ Functional Food Institute, Dallas, TX, USA Yasuhito Shirai, PhD, Professor, Department of Agrobioscience, Graduate School of Agricultural Science, Kobe University, Kobe, Japan

Functional Foods, Bioactive Compounds and Biomarkers: Longevity and Quality of Life (Functional Food Science)

Scientists, public health experts, food producers and consumers have united to generate research on functional food that allows the public to lessen pharmaceutical side effects and surgical costs in the treatment of serious illness. This book presents not only innovative functional food ideas for managing chronic illnesses, but also the processes and scientific research which lead to these modern yet time-honored treatment methods. This issue not only preserves some of the wealth of contributions made in the field, but lays the foundation for a field of science that promises to expand in coming years, potentially changing modern society’s relationship with medicine. This cornerstone guide, written by internationally recognized functional, medical, and bioactive food experts, covers the basics of functional food science. With nearly 2000 scientific references, this book provides scientists, medical doctors, nutritionists, food technologists, students majoring in biology, nutrigenetic and food science fields, as well as public health professionals with a comprehensive and up-to-date examination of functional foods. This book provides modern information on functional food components, including antioxidants, dietary fibers, prebiotics, plant sterols, bioactive peptides, and flavonoids, and many other phytochemicals. This text presents some of the latest developments in nutrigenomics, molecular biology, and epidemiology, as well as the production, marketing, and distribution of functional foods. In this textbook, our editorial board has included additional information and resources in order to enhance the learning experience of our readers. These additions include detailed editing of articles, new figures, tables, and pictures, end of chapter summaries for each chapter, test questions at the end of each chapter, and an updated glossary with new key words. We believe that this will help our readers to better understand the new material and concepts of functional food science. In order to get the most out of this edition, it is recommended to read each chapter completely and to also review the summary paragraphs that conclude each chapter. These summaries lay out the main take-aways from the chapter and help to put the chapter as a whole into perspective. Also, the reader should complete the end of chapter questions after each chapter to make sure that the information is being retained and understood. Both of these components will assist the reader in studying and comprehending the material. There are many new words in our glossary at the end of the textbook. These words can be found using the page numbers associated with them in order to find the chapter that contains them. These words have each been conveniently bolded the first time they appear in the chapters so they may be easily located. It is to the readers’ benefit to review these words in the glossary so that they may better understand the material in the chapters. This book is the collective work of 45 scientists, 18 universities, and other medical and food organizations across the globe. Danik Martirosyan, PhD, Founder of Functional Food Center/Functional Food Institute, Dallas, TX, USA Uma Naidoo, MD, Director of Nutritional and Lifestyle Psychiatry at Massachusetts General Hospital (Mood-Food Expert), Instructor of Psychiatry at Harvard Medical School, Boston, MA, USA

Functional Foods and Mental Health

Health, Fitness & Dieting

Naidoo MD, Uma

Mental Health

Independently published

Scientists, public health experts, food producers and consumers have united to generate research on functional food that allows the public to lessen pharmaceutical side effects and surgical costs in the treatment of serious illness. This book presents not only innovative functional food ideas for managing chronic illnesses, but also the processes and scientific research which lead to these modern yet time-honored treatment methods. This issue not only preserves some of the wealth of contributions made in the field, but lays the foundation for a field of science that promises to expand in coming years, potentially changing modern society's relationship with medicine. This cornerstone guide, written by internationally recognized functional, medical, and bioactive food experts, covers the basics of functional food science. With nearly 2000 scientific references, this book provides scientists, medical doctors, nutritionists, food technologists, students majoring in biology, nutrigenetic and food science fields, as well as public health professionals with a comprehensive and up-to-date examination of functional foods. This book provides modern information on functional food components, including antioxidants, dietary fibers, prebiotics, plant sterols, bioactive peptides, and flavonoids, and many other phytochemicals. This text presents some of the latest developments in nutrigenomics, molecular biology, and epidemiology, as well as the production, marketing, and distribution of functional foods. In this textbook, our editorial board has included additional information and resources in order to enhance the learning experience of our readers. These additions include detailed editing of articles, new figures, tables, and pictures, end of chapter summaries for each chapter, test questions at the end of each chapter, and an updated glossary with new key words. We believe that this will help our readers to better understand the new material and concepts of functional food science. In order to get the most out of this edition, it is recommended to read each chapter completely and to also review the summary paragraphs that conclude each chapter. These summaries lay out the main take-aways from the chapter and help to put the chapter as a whole into perspective. Also, the reader should complete the end of chapter questions after each chapter to make sure that the information is being retained and understood. Both of these components will assist the reader in studying and comprehending the material. There are many new words in our glossary at the end of the textbook. These words can be found using the page numbers associated with them in order to find the chapter that contains them. These words have each been conveniently bolded the first time they appear in the chapters so they may be easily located. It is to the readers' benefit to review these words in the glossary so that they may better understand the material in the chapters. This book is the collective work of 45 scientists, 18 universities, and other medical and food organizations across the globe. Danik Martirosyan, PhD, Founder of Functional Food Center/Functional Food Institute, Dallas, TX, USA Uma Naidoo, MD, Director of Nutritional and Lifestyle Psychiatry at Massachusetts General Hospital (Mood-Food Expert), Instructor of Psychiatry at Harvard Medical School, Boston, MA, USA

Functional Foods and Mental Health (Functional Food Science)

This textbook will provide our readers with insights on cancer, science, and nutrition. It begins with a discussion of xenobiotic residues, which are present in food and cancer, and then moves on to a detailed discussion of the study and science of phytochemicals that are responsible for preventing cancer. Additional discussions delve into cancer biomarkers and strategies for early diagnosis, a variety of foods and their cancer-preventive properties, and various dietary factors that increase or decrease cancer risk. In order to get the most out of this textbook, it is recommended to read each chapter thoroughly and review the summaries that are included after each chapter. These summaries have condensed the chapters into several main points and help the reader put the concepts into perspective. In addition, the reader should complete the end of chapter questions to maximize information retention. Both supplements will aid readers in studying and comprehending the material. The alphabetized glossary at the end of the textbook provides definitions for terms that have been conveniently highlighted in the chapters. This book is the collective work of 22 scientists, 17 universities, medical organizations, and food organizations across the globe.

Functional Foods and Cancer: Cancer Biology and Dietary Factors: First Edition, Textbook, Volume 3

This book presents innovative ideas for managing chronic illnesses as well as their supporting research methods. The knowledge in this book can educate and influence the practice of health care professionals, informing them of how certain foods may benefit their patients’ health. This issue showcases a portion of the wealth of contributions made in the field, and lays the foundation for a field of science that is continuing to expand, changing modern society’s relationship with medicine. This cornerstone guide is written by intentionally recognized experts in the field of functional, medical, and bioactive foods. With more than 500 scientific references, this book provides scientists, medical doctors, nurses, professors, instructors teaching functional food courses, nutritionists, dietitians, food technologists, students majoring in food science related fields, and public health professionals with a comprehensive and modern examination of functional foods.In this textbook, Bioactive Compounds and Cancer, we have compiled review articles that discuss functional food components specifically for treating cancer, including isoflavones, bioactive functional foods, bioactive compounds, biomarkers, phyto-chemotherapeutic agents, nanoparticles, and flavonolignans.Our editorial committee has included edited articles, figures, pictures, end-of-chapter summaries, test questions for each chapter, and a glossary of key words to enhance the learning experience for our readers. A PowerPoint series will be made available for readers who wish to follow an organized course based on this textbook.This textbook will provide our readers with insights on cancer, science, and nutrition. It begins with a discussion on isoflavones and how they may have preventive roles on cancers such as prostate and breast cancer, and then moves on to discuss the effects of bioactive components of functional foods on cancer. Additional discussions delve into how different cancers are diagnosed with biomarkers, the potential impacts of nanoparticles in regards to phyto-chemotherapy, and how flavonolignans can be used to prevent cancer.In order to get the most out of this textbook, it is recommended to read each chapter thoroughly and review the summaries that are included after each chapter. These summaries have condensed the chapters into several main points and help the reader put the concepts into perspective. In addition, the reader should complete the end of chapter questions to maximize information retention. Both supplements will aid readers in studying and comprehending the material. The alphabetized glossary at the end of the textbook provides definitions for terms that have been conveniently highlighted in the chapters.This book is a collective work of 19 scientists, and 13 universities, medical organizations, and food organizations across the globe.

Functional Foods and Cancer: Bioactive Compounds and Cancer: Volume 4, First Edition (Functional Food Science)

This book presents innovative functional food ideas for managing chronic illnesses as well as their supporting research methods. The knowledge in this book can educate and influence health care practice, informing professionals of how foods can benefit patients’ health. This issue showcases a portion of the wealth of contributions made in the field, and lays the foundation for a field of science that is continuing to expand, changing modern society’s relationship with medicine. This cornerstone guide is written by intentionally recognized experts in functional, medical, and bioactive foods,. With more than 500 scientific references, this book provides scientists, medical doctors, nurses, professors, instructors teaching functional food courses, nutritionists, dietitians, food technologists, students majoring in food science related fields, and public health professionals with a comprehensive and modern examination of functional foods.This textbook, Functional Foods and Integrative Oncology, covers topics relevant to functional food components and their treatment of cancer, covering immune deficiency, amino acids, probiotics, immunomodulatory nutrients, cancer epigenome, epigenetic drugs, microRNA, tumorigenesis, fermented dairy products, phytochemicals, herbal medicine, medicinal mushrooms, anti-cancer therapeutics, ethnomedicine, apoptosis, cellular proliferation, functional food research and development, nutrigenomics, oncology, nanotechnology, and more. Our editorial committee has included edited articles, figures, pictures, end-of-chapter summaries, test questions for each chapter, and a glossary of key words to enhance the learning experience for our readers. A PowerPoint series will be made available for readers who wish to follow an organized course based on this textbook.This textbook will provide our readers with insights on cancer, science, and nutrition. It begins with a discussion on epigenetics in relation to cancer therapy. Other article discussions include how fermented dairy products like yogurt and kefir protect against cancer, how phytochemicals and herbal medicines can be used in oncology, and how medicinal mushrooms can be used to treat and prevent cancer.In order to get the most out of this textbook, it is recommended to read each chapter thoroughly and review the summaries that are concluded after each chapter. These summaries have condensed the chapters into several main points and help the reader put the concepts into perspective. In addition, the reader should complete the end of chapter questions to maximize information retention. Both supplements with aid readers in studying and comprehending the material. The alphabetized glossary at the end of the textbook provides definitions for terms that have been conveniently highlighted in the chapters.This book is a collective work of 39 scientists, 21 universities, medical organizations, and food organizations across the globe.

Functional Foods and Cancer: Functional Foods in Integrative Oncology: Volume 5, First Edition (Functional Food Science)

Functional Foods in Obesity Management (Functional Food Science - Textbook Series)

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