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Vitamin E

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ISBN: 9783038429050 9783038429067 Year: Pages: VIII, 150 Language: English
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Added to DOAB on : 2018-05-22 09:52:09
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Abstract

Vitamin E is the major lipid-soluble antioxidant in the cell antioxidant system and is exclusively obtained from the diet. In 1922, vitamin E was discovered as a dietary factor essential for reproduction in rats. Meanwhile, vitamin E has revealed many more important molecular properties, such as the scavenging of reactive oxygen and nitrogen species with consequent prevention of the oxidative damage associated with many diseases. In addition, the modulation of signal transduction and gene expression in antioxidant and non-antioxidant manners was shown for vitamin E.This Special Issue highlights some of the recent advances in vitamin E research, showing on the one hand the status quo and providing, on the other hand, new insights into functions and physiological relevance. Thus, the current knowledge of tocochromanol biosynthesis in plants and future challenges regarding the understanding of its regulation are presented. Another paper describes the fate of vitamin E in the human gastrointestinal lumen during digestion. During the metabolism of vitamin E, the long-chain metabolites 13’-hydroxychromanol and 13’-carboxychromanol are formed by oxidative modification of the side-chain. Their occurrence in human serum indicates a physiological relevance. Another paper describes the membrane distribution of α-tocopherol in brain regions of adult rhesus monkeys, also looking for associations between membrane α-tocopherol and the content of polyunsaturated fatty acids.

Dietary Intake and Type 2 Diabetes

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ISBN: 9783039217045 9783039217052 Year: Pages: 322 DOI: 10.3390/books978-3-03921-705-2 Language: English
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Science (General) --- Biology --- Nutrition and Food Sciences
Added to DOAB on : 2020-01-07 09:08:26
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The prevalence of diabetes is on the increase in the UK and worldwide, partly due to changes in lifestyle which predispose individuals to overweight and obesity. It is estimated that about 90% of the currently diagnosed adults have type 2 diabetes, and based on the World Health Organisation (WHO) report, about 422 million adults were living with diabetes in 2014 compared with 108 million in 1980; this condition caused about 1.5 million deaths in 2012. In the United States of America, it is estimated that about 30.3 million adults are living with diabetes, with a further 1.5 million new diabetes cases diagnosed every year, representing an increasing prevalence of this condition. Diabetes represents a major public health challenge, despite advances in technology and the pharmaceutical industry. These problems may be in the form of acute or long-term complications. Therefore, in order to attenuate the problems of diabetes, management strategies usually include lifestyle changes such as increased physical activity and dietary interventions. Studies which evaluate the role of nutrition in the management of type 2 diabetes often involve human and animal models as these approaches enable us to have a broader and more in-depth understanding of the condition. In some cases, diabetes may co-exist with other conditions, such as stroke, and these may present unique challenges with regard to nutritional interventions. This Special Issue aims to evaluate the risk factors associated with type 2 diabetes and the role of the diet in the management of people with this condition. This evidence is drawn from both human and animal studies.

Keywords

aronia --- ginseng --- mushroom --- pancreatectomy --- type 2 diabetes --- gut microbiome --- insulin secretion --- energy restricted diet --- low energy diet --- carbohydrate restricted diet --- low carbohydrate diet --- diabetes --- Japanese --- tempeh --- lactic acid bacteria --- short chain fatty acids --- metabolic syndrome --- high fat diet --- feces --- type 2 diabetes mellitus --- peanut --- almond --- glycemic control --- body mass index --- lipids --- interleukin-6 --- muscle --- insulin resistance --- free fatty acids (FFA) --- diabetes --- rosemary extract --- AMPK --- prediabetes --- type 2 diabetes --- total body fat --- total body lean --- appendicular fat --- appendicular lean --- body composition --- cohort study --- micronutrients --- trace elements --- food --- glycated hemoglobin A --- hyperglycemia --- dietary pattern --- triglyceride --- high-density lipoprotein cholesterol --- type 2 diabetes --- type 2 diabetes mellitus --- nutrition --- DASH --- diet quality --- diabetes management --- dietary intake --- longitudinal analysis --- lifestyle management --- carbohydrate counting --- protein and fat counting --- insulin dosage --- glucose monitoring --- diabetes mellitus --- type 1 diabetes --- type 2 diabetes --- Hedychium coronarium --- type 2 diabetes --- aldosterone --- streptozotocin --- metabolic syndrome --- folk medicine --- calcium intake --- dairy products --- vitamin D --- type 2 diabetes --- diabetes --- diabetes reversal --- bariatric surgery --- very-low-calorie --- low-carbohydrate --- zinc intake --- zinc status --- trace elements --- type 2 diabetes mellitus --- systematic review --- meta-analysis --- epidemiology --- PUFA --- polyunsaturated fatty acids --- glycemic control --- nuts --- fish --- fish oil --- vegetable oil --- type 2 diabetes --- vitamin D deficiency --- 25-OH-D --- women --- cardiovascular risk factors --- T2DM --- obesity --- glycaemic index --- incretins --- subjective appetite --- isomaltulose --- sucromalt --- nutritional supplement --- type 2 diabetes --- gestational diabetes --- glycemic index --- randomised controlled trial --- lipid profile --- inflammatory parameters --- diabetes specific formula --- standard formula --- type 2 diabetes --- enteral nutrition --- enteral tube feeding --- lipids --- fasting blood glucose --- glycated haemoglobin --- type 2 diabetes --- dietary intake --- glycaemic control --- dietary management approaches --- micronutrients --- macronutrients --- nutrition --- chronic conditions --- lipid parameters

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