Nutrigenetics and Nutrigenomics


Author: Artemis P. Simopoulos,J. M. Ordovas
Publisher: Karger Medical and Scientific Publishers
ISBN: 3805577826
Category: Health & Fitness
Page: 324
View: 9474
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For the first time, international scientists describe the advances in genetics and nutrition by combining methods of molecular biology with those of functional genetics, also known as systems biology. This book provides the latest data on genetic variation and dietary response, nutrients and gene expression, and the contribution molecular biology has given to systems biology. It also includes a comprehensive critique of genetic association studies in defining the risk of chronic diseases and concludes that molecular diagnostic tests will eventually affect every area of health care from individual risk prediction, early diagnosis of disease, and determination of optimal treatment regimens, to monitoring treatment effectiveness. The appendix contains an extensive glossary of the newly emerging terminology, as well as recommendations for genetic screening. This publication is an essential tool for the future work of all physicians, nutritionists, dietitians, geneticists, physiologists, molecular biologists, anthropologists, food technologists, policy makers, ethicists and educators.

Nanotechnology in Nutraceuticals

Production to Consumption
Author: Shampa Sen,Yashwant Pathak
Publisher: CRC Press
ISBN: 1315353717
Category: Technology & Engineering
Page: 487
View: 5580
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While nutraceuticals were verified to be expedient, they often lack stability, bioavailability, and permeability, and nano-nutraceuticals are being developed to afford a solution to the problem. Nanotechnology in Nutraceuticals: Production to Consumption delves into the promises and prospects of the application of nanotechnology to nutraceuticals, addressing concepts, techniques, and production methods. Nutraceuticals retain less stability, efficacy, and bioavailability when entering the human body. To overcome such problems, nanotechnology shows promise when applied as a tool to improve the quality and stability of nutraceuticals. This book discusses metallic nanoparticles and their applications in the food industry with specific application to nutraceuticals. It includes detailed discussion on potential functional properties of nutraceuticals with regard to antimicrobial activity, anti-inflammatory activity, and anti-cancer activity. Since nanoparticles can be toxic past a certain limit, implementing nanotechnology under thoughtful regulations is considered critical. The book addresses these issues with chapters covering the principles for the oversight of nanotechnologies and nanomaterials in nutraceuticals, the implications of regulatory requirements, the ethics and economics of nano-nutraceuticals, and consumer acceptance of nanotechnology based foods.

Foodomics

Advanced Mass Spectrometry in Modern Food Science and Nutrition
Author: Alejandro Cifuentes
Publisher: John Wiley & Sons
ISBN: 1118537351
Category: Medical
Page: 580
View: 3782
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Provides the latest "-omics" tools to advance the study of food and nutrition The rapidly emerging field of foodomics examines food and nutrition by applying advanced "-omics" technologies in order to improve people's health, well-being, and knowledge. Using tools from genomics, transcriptomics, epigenomics, proteomics, and metabolomics, foodomics offers researchers new analytical approaches to solve a myriad of current challenges in food and nutrition science. This book presents the fundamentals of foodomics, exploring the use of advanced mass spectrometry techniques in food science and nutrition in the post-genomic era. The first chapter of the book offers an overview of foodomics principles and applications. Next, the book covers: Modern instruments and methods of proteomics, including the study and characterization of food quality, antioxidant food supplements, and food allergens Advanced mass spectrometry-based methods to study transgenic foods and the microbial metabolome Mass spectrometry-based metabolomics in nutrition and health research Foodomics' impact on our current understanding of micronutrients (phenolic compounds and folates), optimal nutrition, and personalized nutrition and diet related diseases Principles and practices of lipidomics and green foodomics Use of chemometrics in mass spectrometry and foodomics The final chapter of Foodomics explores the potential of systems biology approaches in food and nutrition research. All the chapters conclude with references to the primary literature, enabling readers to explore individual topics in greater depth. With contributions from a team of leading pioneers in foodomics, this book enables students and professionals in food science and nutrition to take advantage of the latest tools to advance their research and open up new areas of food and nutrition investigation.

Evolving Human Nutrition

Implications for Public Health
Author: Stanley J. Ulijaszek,Neil Mann,Sarah Elton
Publisher: Cambridge University Press
ISBN: 1139788965
Category: Social Science
Page: N.A
View: 6779
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While most of us live our lives according to the working week, we did not evolve to be bound by industrial schedules, nor did the food we eat. Despite this, we eat the products of industrialization and often suffer as a consequence. This book considers aspects of changing human nutrition from evolutionary and social perspectives. It considers what a 'natural' human diet might be, how it has been shaped across evolutionary time and how we have adapted to changing food availability. The transition from hunter-gatherer and the rise of agriculture through to the industrialisation and globalisation of diet are explored. Far from being adapted to a 'Stone Age' diet, humans can consume a vast range of foodstuffs. However, being able to eat anything does not mean that we should eat everything, and therefore engagement with the evolutionary underpinnings of diet and factors influencing it are key to better public health practice.

Nutrition for a Better Life

A Journey from the Origins of Industrial Food Production to Nutrigenomics
Author: Peter Brabeck-Letmathe
Publisher: Campus Verlag
ISBN: 3593434571
Category: Business & Economics
Page: 220
View: 4045
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In Nutrition for a Better Life, one of the food industry's leading experts takes a factual look into the past and future of food and nutrition. Former Nestlé CEO Peter Brabeck-Letmathe shows that while in the past forty years convenience was the selling point for many industrially produced foods, consumers have now come to demand specifically healthy products. Going forward, it is health that will drive innovation in the industry. Using cutting-edge technology and scientifically based nutrition standards, the food industry will play a decisive role in improving the wellbeing of entire population groups, offering effective and cost-saving personalized diets that will both prevent and administer to the acute and chronic diseases of the twenty-first century.

World Review of Nutrition and Dietetics


Author: Geoffrey Howard Bourne
Publisher: N.A
ISBN: 9783805577823
Category: Nutrition
Page: 324
View: 2223
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For the first time, international scientists describe the advances in genetics and nutrition by combining methods of molecular biology with those of functional genetics, also known as systems biology. This book provides the latest data on genetic variation and dietary response, nutrients and gene expression, and the contribution molecular biology has given to systems biology. It also includes a comprehensive critique of genetic association studies in defining the risk of chronic diseases and concludes that molecular diagnostic tests will eventually affect every area of health care from individual risk prediction, early diagnosis of disease, and determination of optimal treatment regimens, to monitoring treatment effectiveness. The appendix contains an extensive glossary of the newly emerging terminology, as well as recommendations for genetic screening. This publication is an essential tool for the future work of all physicians, nutritionists, dietitians, geneticists, physiologists, molecular biologists, anthropologists, food technologists, policy makers, ethicists and educators.

Oxford Handbook of Nutrition and Dietetics


Author: Joan Webster-Gandy,Angela Madden,Michelle Holdsworth
Publisher: Oxford University Press
ISBN: 0199585822
Category: Medical
Page: 818
View: 1544
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Fully updated, the Oxford Handbook of Nutrition and Dietetics is a practical quick-reference to the vital and valued subject of nutrition in the prevention and treatment of disease and the maintenance of good health. This handbook will be an invaluable companion for all dieticians, nutritionists, and nurses, as well as doctors and students in a variety of specialities. Concise and bulleted, this handbook takes an integrated approach which facilitates the linksbetween all aspects of nutrition and dietetics. Including nutritional science and based on clinical evidence. Sections on obesity and a new chapter on international nutrition are timely and topical. Alsoincludes information on nutrition assessment, popular diets, nutrition in systems-based diseases, rarer conditions, as well as helpful lists of foods rich in or free from certain nutrients and normal range guides and handy reference values.

Magazines for Libraries


Author: Cheryl Laguardia,Bill Katz,Linda Sternberg Katz
Publisher: N.A
ISBN: 9781600300967
Category: Language Arts & Disciplines
Page: 1101
View: 1184
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Reviewing the best publications for all serials collections since 1969.

American Book Publishing Record


Author: N.A
Publisher: N.A
ISBN: N.A
Category: American literature
Page: N.A
View: 4317
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Nutritionism

The Science and Politics of Dietary Advice
Author: Gyorgy Scrinis
Publisher: Columbia University Press
ISBN: 0231527144
Category: Cooking
Page: 368
View: 6963
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Popularized by Michael Pollan in his best-selling In Defense of Food, Gyorgy Scrinis's concept of nutritionism refers to the reductive understanding of nutrients as the key indicators of healthy food—an approach that has dominated nutrition science, dietary advice, and food marketing. Scrinis argues this ideology has narrowed and in some cases distorted our appreciation of food quality, such that even highly processed foods may be perceived as healthful depending on their content of "good" or "bad" nutrients. Investigating the butter versus margarine debate, the battle between low-fat, low-carb, and other weight-loss diets, and the food industry's strategic promotion of nutritionally enhanced foods, Scrinis reveals the scientific, social, and economic factors driving our modern fascination with nutrition. Scrinis develops an original framework and terminology for analyzing the characteristics and consequences of nutritionism since the late nineteenth century. He begins with the era of quantification, in which the idea of protective nutrients, caloric reductionism, and vitamins' curative effects took shape. He follows with the era of good and bad nutritionism, which set nutricentric dietary guidelines and defined the parameters of unhealthy nutrients; and concludes with our current era of functional nutritionism, in which the focus has shifted to targeted nutrients, superfoods, and optimal diets. Scrinis's research underscores the critical role of nutrition science and dietary advice in shaping our relationship to food and our bodies and in heightening our nutritional anxieties. He ultimately shows how nutritionism has aligned the demands and perceived needs of consumers with the commercial interests of food manufacturers and corporations. Scrinis also offers an alternative paradigm for assessing the healthfulness of foods—the food quality paradigm—that privileges food production and processing quality, cultural-traditional knowledge, and sensual-practical experience, and promotes less reductive forms of nutrition research and dietary advice.

Epigenetik

Ethische, rechtliche und soziale Aspekte
Author: Reinhard Heil,Stefanie B. Seitz,Harald König,Jürgen Robienski
Publisher: Springer-Verlag
ISBN: 3658100370
Category: Philosophy
Page: 211
View: 9900
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Innerhalb der letzten zehn Jahre hat sich die Epigenetik als ein Zweig der Molekulargenetik herausgebildet und erlebt einen regelrechten Hype. Die moderne Epigenetik vereint Wissenschaftlerinnen und Wissenschaftler aus den Lebenswissenschaften, der organischen Chemie, der Informatik und den Ingenieurwissenschaften bei der Beantwortung der Frage, wie Umwelteinflüsse die Genexpression langfristig und bis in die folgenden Generationen beeinflussen können. Der Band untersucht die wenig beachteten ethischen, rechtlichen und sozialen Aspekte der Epigenetik aus interdisziplinärer Perspektive.

Ernährung für ein besseres Leben

Eine Reise von den Anfängen der industriellen Nahrungsproduktion zur Nutrigenomik
Author: Peter Brabeck-Letmathe
Publisher: Campus Verlag
ISBN: 3593505967
Category: Business & Economics
Page: 250
View: 1733
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Wo die Lebensmittelindustrie ihre Zukunft sieht Durch die Fortschritte in den Biowissenschaften - vor allem der Genetik - sehen wir den Zusammenhang von Ernährung und Gesundheit heute in einem vollkommen neuen Licht. Wir können unsere Gesundheit und Lebensqualität nachhaltig optimieren, wenn wir unsere Ernährung auf wissenschaftlicher Grundlage neu gestalten. Peter Brabeck-Letmathe wirft einen Blick hinter die Kulissen der Forschung: Werden wir Zivilisationskrankheiten wie Bluthochdruck und Diabetes in Zukunft durch personalisierte Nahrungsmittel in den Griff bekommen? Dieses Buch verrät, woher die Lebensmittelindustrie weiß, was unseren Genen schmeckt.

Das Schweizer Buch

bibliographisches Bulletin der Schweizerischen Landesbibliothek, Bern
Author: N.A
Publisher: N.A
ISBN: N.A
Category: Swiss literature
Page: N.A
View: 7400
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Biotechnologie in der Lebensmittelindustrie


Author: M.P. Tombs
Publisher: Springer-Verlag
ISBN: 3642786499
Category: Science
Page: 241
View: 1581
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Symmetrien der Natur

Ein Handbuch zur Natur- und Wissenschaftsphilosophie
Author: Klaus Mainzer
Publisher: Walter de Gruyter
ISBN: 3110853655
Category: Philosophy
Page: 750
View: 8410
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Ernährung für Dummies


Author: Carol Ann Rinzler
Publisher: Wiley-VCH
ISBN: 9783527700196
Category: Health & Fitness
Page: 320
View: 2854
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Ist Cholesterin immer "schlecht"? Hilft Brokkoli gegen Krebs? Wie gehe ich mit Lebensmittelallergien um? Welche Diät ist gesund? Wenn Sie solche Fragen quälen, sollten Sie in dieses Buch schauen. Carol Ann Rinzler gibt Ihnen einen fundierten Überblick über alles, was Sie zum Thema Ernährung wissen sollten, und natürlich auch viele Tipps für's Kochen. Kommen Sie also mit auf einen kleinen Verdauungsspaziergang und sehen Sie, wie die Nährstoffe in Ihrem Körper arbeiten! Sie erfahren: * Worauf Sie bei Ihrer Ernährung achten sollten * Was Sie mit Ihrer Nahrung alles aufnehmen * Wofür all die Kohlenhydrate, Proteine, Mineralien und was es sonst noch so gibt gut sind * Welche Nahrung denn wirklich "gesund" ist * Was passiert, wenn Sie Lebensmittel kochen, einfrieren etc. * Warum Nahrung auch Medizin ist

Die Chemie in ihrer Anwendung auf Agricultur und Physiologie


Author: Justus Freiherr von Liebig
Publisher: N.A
ISBN: N.A
Category: Agricultural chemistry
Page: 320
View: 8036
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Das komplette Buch vom Laufen


Author: James F. Fixx,Holger Obermann
Publisher: N.A
ISBN: 9783596233267
Category: Jogging
Page: 378
View: 3160
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Der Kreislauf des Lebens


Author: Jacob Moleschott
Publisher: N.A
ISBN: N.A
Category: Biology
Page: 711
View: 6709
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