This item is in: Food Science > Functional foods and nutrition
Functional foods, cardiovascular disease and diabetesEdited by A Arnoldi, University of Milan, Italy
Woodhead Publishing Series in Food Science, Technology and Nutrition No. 107
…an up-to-date reference guide and suggested to complete the library for those interested in the role of functional foods in prevention and control of cardiovascular disease and diabetes.
Advances in Food Sciences
…beneficial to food scientists and technologists, biochemists, nutritionists, public health professionals, physicians, pharmaceutics and well as entrepreneurs who are designing, processing and marketing new functional foods. It will not only support research and development but will also be suitable for academia.
Carbohydrate Polymers
…this book is to be commended on attempting to bring together this diverse field in a way that is readily accessable to those either unaccustomed to the field or wanting to have a broader knowledge.
Chemistry and Industry
- reviews functional foods connection to preventing chronic diseases
- examines the potential and limitations of dietary influences
- illustrates health benefits associated with diverse food groups
- written by leading authorities including experts from academia and industry
Cardiovascular disease and Type II diabetes are a growing problem for the developed world, putting an ever greater strain on healthcare systems. Edited by a leading authority, this important collection reviews the role of functional foods in helping to prevent these chronic diseases.
Two introductory chapters provide a context for the rest of the book by assessing the potential of functional foods to prevent disease and the key issues concerning health claims. Part one examines the importance of diet in the prevention of cardiovascular disease and diabetes, with chapters on fat soluble nutrients, antioxidants and iron intake. Part two focuses on the role of phytochemicals in preventing cardiovascular disease, including chapters on isoflavones and plant sterols. Part three addresses the control of dietary fat, including the use of polyunsaturated fatty acids and fat replacers. The final part of the book reviews the use of starch and other functional ingredients in controlling cardiovascular disease, with individual chapters on cereal beta-glucans, grain legumes and food fermentation by lactic acid bacteria.
Functional foods, cardiovascular disease and diabetes is a standard reference for all those concerned with the role of functional foods in the prevention and control of cardiovascular disease and diabetes.
ISBN 1 85573 735 3
ISBN-13: 978 1 85573 735 8
August 2004
504 pages 234 x 156mm hardback
£175.00 / US$300.00 / €210.00
Usually dispatched within 24 hours
About the editor
Dr Anna Arnoldi is Professor of Food Chemistry in the Faculty of Pharmacy at the University of Milan, Italy.
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Contents
PART 1 DIET, CARDIOVASCULAR DISEASE AND DIABETES
PART 2 PHYTOCHEMICALS AND CARDIOVASCULAR DISEASE
PART 3 CONTROLLING DIETARY FAT
PART 4 STARCH AND OTHER FUNCTIONAL INGREDIENTS
The potential and limits of functional foods in preventing cardiovascular disease
N M de Roos, University Medical Centre Utrecht, The Netherlands
- Introduction: diet and cardiovascular disease
- Functional foods defined
- The use of functional foods to meet dietary guidelines
- Do functional foods reach the populations at risk?
- References
Assessing health claims for functional foods
G Nowicka and M Naruszewicz, National Food and Nutrition Institute, Poland
- Introduction
- Differing types of claim: nutrition and health claims
- Criteria for demonstrating functional effects
- Evidence required to support a health claim
- Future trends
PART 1 DIET, CARDIOVASCULAR DISEASE AND DIABETES
Diet and the prevention of coronary heart disease
M de Lorgeril and P Salen, Université Joseph Fourier de Grenoble, France
- Introduction
- Dietary prevention of sudden cardiac death (SCD): the role of dietary fatty acids, alcohol and antioxidants
- Dietary prevention of chronic heart failure (CHF): the role of micronutrients, dietary fatty acids and reduced sodium intake
- Dietary strategies to prevent the development of heart disease
- Dietary prevention of post-angioplasty restenosis
- Dietary control of conventional risk factors: cholesterol, blood pressure, type 2 diabetes and obesity
- Conclusion: using the ‘Mediterranean diet’ to prevent coronary heart disease
- References
The role of fat soluble nutrients and antioxidants in preventing heart disease
W Stone and G Krishnaswamy, East Tennessee State University, USA and H Yang, Yunnan College of Traditional Chinese Medicine, People’s Republic of China
- Introduction: oxidative stress and cardiovascular disease
- The functional properties of Vitamin E in preventing heart disease
- The functional properties of Vitamin D in preventing heart disease
- The functional properties of ubiquinone (CoQ10) in preventing heart disease
- Future trends
- Reference
Vitamin E and other antioxidants in the prevention of cardiovascular disease
F Violi, R Cangemi and L Lofredo, University of Rome ‘La Sapienza’, Italy
- Introduction
- Risk factors for coronary heart disease (CHD): the role of oxidative stress
- Dietary antioxidants and the prevention of CHD: epidemiological evidence
- Dietary antioxidants and the prevention of CHD: evidence from clinical trials
- Conclusion and future trends: reconciling the evidence
- Sources of further information and advice
- References
Iron intake and cardiovascular disease
A Kartikasari, N Georgiou and J Marx, University Medical Centre Utrecht, The Netherlands
- Introduction
- Dietary iron intake, absorption and metabolism
- Iron homeostasis disorders: primary and secondary hemochromatosis
- The role of iron in cardiovascular disease
- Measuring iron toxicity
- Methods of preventing hemochromatosis
- Conclusion and future trends
- Sources of further information and advice
- Acknowledgement
- References
Diet and diabetes: prevention and control
Y Khazrai, S Manfrini and P Pozzilli, University Campus Bio-Medico - Rome, Italy
- Introduction: classifying diabetes
- Dietary strategies for preventing the onset of diabetes
- Dietary strategies for the control of diabetes: carbohydrates and lipids
- Dietary strategies for the control of diabetes: proteins, fibre and other dietary components
- Future trends
- Sources of further information and advice
- References
Nutritional risk factors in the development of type 1 and type 2 diabetes
S Virtanen, University of Tampere, Finland
- Introduction
- Nutritional risk factors in the onset and prevention of type 1 diabetes
- Nutritional risk factors in the onset and prevention of type 2 diabetes
- Conclusions
- References
PART 2 PHYTOCHEMICALS AND CARDIOVASCULAR DISEASE
Flavonoids and cardiovascular disease
S Rasmussen, Danish Veterinary and Food Administration, Denmark
- Introduction: classification, chemical structures and occurrence of flavonoids in plant foods
- Dietary sources and intake levels of flavonoids
- Bioavailability and metabolism of flavonoids
- Uptake and excretion of anthocyanins
- The use of flavonoids as biomarkers
- Flavonoids and the prevention of coronary heart disease
- Future trends
- References
Isoflavones and coronary heart disease
W Hall, A Vafeiadou, A Minihane, G Rimbach and C Williams, The University of Reading, UK
- Introduction
- Chemical structure of isoflavones
- Dietary sources, bioavailability and metabolism of isoflavones
- The effect of isoflavones on coronary heart disease (CHD)
- Potential risks of isoflavones
- Future trends
- Sources of further information and advice
- References
Plant sterols and cholesterol reduction
E Brink and H Hendriks, TNO Nutrition and Food Research, The Netherlands
- Introduction: cholesterol as a risk factor in cardiovascular disease
- The effects of plant sterols and stanols on lowering cholesterol levels
- Factors influencing the effectiveness of plant sterols and stanols
- Safety issues affecting plant sterols
- Using plant sterols and stanols as functional foods
- Conclusion and future trends
- References
Garlic and cardiovascular disease
H Collin, University of Liverpool, UK
- Introduction
- Chemical composition of raw and cooked garlic
- Commercial forms of garlic supplement
- The influence of garlic compounds on cardiovascular disease
- Future trends: developing new functional foods
- Sources of further information and advice
- References
PART 3 CONTROLLING DIETARY FAT
Diet, oxidative stress and cardiovascular disease
C Galli, University of Milan, Italy
- Introduction: oxidative stress and cardiovascular disease
- Antioxidants in food and their effects
- Biomarkers of oxidative stress
- The role of lipid oxidation in cardiovascular disease
- Dietary fat consumption and lipid oxidation
- Sources of further information and advice
- References
Dietary fat, pregnancy and the prevention of heart disease
E Herrera and P Dodds, Imperial College London, UK
- Introduction: pregnancy and foetal growth
- Carbohydrate, amino acid and maternal lipid metabolism in gestation
- Placental transfer of lipid metabolites *Foetal development: the role of dietary fatty acids
- Dietary recommendations for the avoidance of heart disease later in life
- Future trends
- Sources of further information and advice
- References
Developing polyunsaturated fatty acids as functional ingredients
C Jacobsen, Danish Institute for Fisheries Research, Denmark
- Introduction: long chain polyunsaturated fatty acids and cardiovascular disease
- Problems in using fish oil in food products: lipid oxidation and off-flavours
- Factors affecting lipid oxidation in complex food systems *The successful use of fish oil in food products: improving shelf-life and sensory properties
- Future trends
- Sources of further information and advice
- References
Marine micro-organisms as new sources of n-3 polyunsaturated fatty acids (PUFAs)
L Sijtsma, Agrotechnological Research Institute, The Netherlands
- Introduction: PUFAs and their health benefits
- Sources of n-3 PUFAs and microbial production of PUFAs
- Cultivation of microalgae for the production of n-3 PUFAs
- DHA production from marine microorganisms
- Applications and future trends
- Acknowledgement
- References
Developments in fat replacers
H-J Chung and D B Min, The Ohio State University, USA
- Introduction: the role of fat replacers in reducing cardiovascular disease
- Carbohydrate-based fat replacers
- Protein-based fat replacers
- Lipid-based fat replacers
- Safety and regulatory issues
- Future trends
- References
PART 4 STARCH AND OTHER FUNCTIONAL INGREDIENTS
Starch in food, diabetes and coronary heart disease
K Autio, VTT Biotechnology, L Niskanen, Kuopio University Hospital and K Poutanen, University of Kuopio and VTT Biotechnology, Finland
- Introduction: starch digestion and health
- How starchy foods are digested
- Factors affecting starch digestion, glucose and insulin response
- Analysing the health effects of foods: the use of the glycaemic index (GI) and other measurements
- Starch digestion, diabetes and cardiovascular disease: the metabolic syndrome
- The role of low-GI carbohydrates in treating and preventing disease
- The manufacture of cereal-based products that produce low blood postprandial insulin responses
- Reference
The use of cereal beta-glucans to control diabetes and cardiovascular disease
G Önning, Lund University, Sweden
- Introduction: the health benefits of soluble fibre/beta-glucans in cereals
- Current limitations in using beta-glucans as food ingredients
- Developing new oat beta-glucan enriched functional products
- Testing the effectiveness of beta-glucans in preventing cardiovascular disease and diabetes
- Future trends
- Sources of further information and advice
- Reference
Grain legumes and the prevention of cardiovascular disease
A Arnoldi, University of Milan, Italy
- Introduction
- The main components of grain legumes
- The non-nutritional components of legumes
- The use of soybean protein in the prevention of hypercholesterolemia
- The hypocholesterolemic activity of other legumes
-
Future trends
- References
Food fermentation by lactic acid bacteria for the prevention of cardiovascular disease
W F Sybesma and J Hugenholz, NIZO Food Research and Wageningen Centre for Food Sciences, The Netherlands
- Introduction to food fermentation
- Bioengineering of lactic acid bacteria
-
Microbial production of folate
- Microbial production of riboflavin
- Microbial production of vitamin B12 (cobalamin) and vitamin B6 (pyridoxine)
- Low calorie substitutes for sugar: polyols and other sweeteners
- Lactic acid bacteria, cholesterol control, lipase activity and antioxidant production
- Conclusions
- References