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Nutrition and prevention of Alzheimer's disease

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Book Series: Frontiers Research Topics ISSN: 16648714 ISBN: 9782889197194 Year: Pages: 76 DOI: 10.3389/978-2-88919-719-4 Language: English
Publisher: Frontiers Media SA
Subject: Neurology --- Science (General)
Added to DOAB on : 2016-04-07 11:22:02
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Abstract

Altered metabolism is known to be associated with a higher incidence of Alzheimer´s disease (AD). Diabetes type 2, obesity, and metabolic syndrome are considered risk factors for the development of dementias, including AD. These metabolic diseases may have a genetic predisposition, but most of them are caused by environmental factors and life-style. Most research has focused on the effect of a high-fat diet (HFD) and sweetened beverages that induce obesity. Importantly, a HFD can also trigger oxidative stress, neuro-inflammation and cognitive decline. Less is known, however, about beneficial effects of diet on cognition, such as slowing the progression or preventing AD by ingesting whole fruits, vegetables, fish and oil. It is important to highlight the difference between vitamin/mineral supplements and whole food, as it appears that the former are clinically ineffective, while multiple ingredients in the latter act synergistically to improve cognition. As AD is a disease of slow progression, therapies should start several decades before clinical symptoms can be observed; one strategy can be the ingestion of healthy food in those subjects with one or more risk factors (genetic, environmental, life-style) already in their 40s, just when some brain metabolic disturbances start to develop. This dietary therapy can overcome the increased reactive oxygen species, protein deposition and synaptic failure, characteristic of AD. This research topic will cover a range of research articles, case studies, opinion and mini-reviews, all focused on describing the damaging effects of an industrial diet on cognition as well as on highlighting the beneficial effects of a healthy diet to prevent AD. We believe that we still have time to fight against the negative impact of our industrialized cultures, and adopt better eating habits, increase exercise and slow down our life style to prevent increasing dementia in the aging population. Also, all these topics has been a product of intensives investigations, with a great life hope, and we hope you all enjoy reading this e-book.

Keywords

Cognition --- Diet --- Vitamins --- Minerals --- Functional Food --- Dementia --- Aging --- biomarkers --- diagnosis

Nutrition, Choice and Health-Related Claims

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ISBN: 9783039286485 / 9783039286492 Year: Pages: 362 DOI: 10.3390/books978-3-03928-649-2 Language: eng
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Medicine (General)
Added to DOAB on : 2020-06-09 16:38:57
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This book presents different articles focused on the role of nutritional properties and/or health-related claims on choice preferences, choice behavior, healthy eating/healthy diet, and the willingness to pay for certain foods.

Keywords

consumer research --- carrier foods --- functional ingredients --- loglinear analysis --- qualified health claim --- older adult --- green tea --- cancer --- purchase intentions --- emotional eating --- food choices --- nutritional claims --- nutrition claims --- health claims --- portion size --- perceptions --- health halo --- food labelling --- consumer --- nudging --- qualitative --- focus groups --- trans-fatty acids --- ultra-processed food products --- food labels --- consumer --- non-communicable disease --- quantile regression --- experimental auction --- lycopene --- information --- consumer --- yoghurt --- label --- a discrete choice-based experiment --- Food Neophobia Scale (FNS) --- food neophobia --- consumer choice --- choice experiment --- allergen --- menu --- packaging --- exposure time --- plant extract --- visual appraisal --- consumer home-test --- nutritional claims --- health claims --- cluster analysis --- food choices --- functional food --- health information --- environmental information --- choice experiment --- sustainability --- consumer preferences --- nutritional labels --- biscuits --- pastries --- Aragón --- nutrition claim --- health claim --- functional food --- WTP --- segmentation --- organic consumer choices --- organic dried strawberries --- nutrient labels --- health attitudes --- consumer heterogeneity --- cross-cultural comparison --- claims --- labeling --- nutrition --- consumer behavior --- policy --- choice architecture --- dining environment --- campus --- college students --- cereal grains --- dietary fiber --- vitamins --- claim --- information --- health claims --- new product development --- nutrition claims --- market success --- food choice --- changes in quality --- changes in prices --- nutrition --- United Kingdom --- Brexit --- consumer research --- willingness to purchase --- non-communicable diseases --- binary logistic regression --- random forest --- food choices --- health consciousness --- red wine --- choice experiment --- clean labels --- alcohol content --- nutritional knowledge --- health --- local --- organic --- greenhouse gas emissions --- consumer --- choice experiment --- willingness to pay --- trade-offs --- n/a

Polyphenolic Antioxidants from Agri-Food Waste Biomass

Authors: ---
ISBN: 9783039286744 / 9783039286751 Year: Pages: 168 DOI: 10.3390/books978-3-03928-675-1 Language: eng
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Science (General) --- Biology --- Nutrition and Food Sciences
Added to DOAB on : 2020-06-09 16:38:57
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The re-use of industrial food residues is essential in the general framework of rational waste handling and recycling, which aims at the minimizing environmental impact of food production and producing functional food ingredients. Agri-food processing waste has long been considered a valuable biomass with a significant polyphenol load and profile. Polyphenols, aside from being powerful antioxidants that confer inherent stability to a variety of foods, may possess versatile bioactivities including anti-inflammatory and chemopreventive properties. The valorization of agri-food waste as a prominent source of polyphenols stems from the enormous amount of food-related material discharged worldwide and the emerging eco-friendly technologies that allow high recovery, recycling, and sustainable use of these materials. This book addresses the concept of recovering natural polyphenolic antioxidants from waste biomass generated by agri-food and related industrial processes and presents state-of-the-art applications with prospect in the food, cosmetic, and pharmaceutical industries.

Cocoa, Chocolate and Human Health

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ISBN: 9783039285884 / 9783039285891 Year: Pages: 288 DOI: 10.3390/books978-3-03928-589-1 Language: eng
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Science (General) --- Biology --- Nutrition and Food Sciences
Added to DOAB on : 2020-06-09 16:38:57
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This book entitled “Cocoa, Chocolate, and Human Health” presents the most recent findings about cocoa and health in 14 peer-reviewed chapters including nine original contributions and five reviews from cocoa experts around the world. Bioavailability and metabolism of the main cocoa polyphenols, i.e., the flavanols like epicatechin, are presented including metabolites like valerolactones that are formed by the gut microbiome. Many studies, including intervention studies or epidemiological observations, do not focus on single compounds, but on cocoa as a whole. This proves the effectiveness of cocoa as a functional food. A positive influence of cocoa on hearing problems, exercise performance, and metabolic syndrome is discussed with mixed results; the results about exercise performance are contradictive. Evidence shows that cocoa flavanols may modulate some risk factors related to metabolic syndrome such as hypertension and disorders in glucose and lipid metabolism. However, several cardiometabolic parameters in type 2 diabetics were not affected by a flavanol-rich cocoa powder as simultaneous treatment with pharmaceuticals might have negated the effect of cocoa. The putative health-promoting components of cocoa are altered during processing like fermentation, drying, and roasting of cocoa beans. Chocolate, the most popular cocoa product, shows remarkable losses in polyphenols and vitamin E during 18 months of storage.

Keywords

type 2 diabetes --- flavanol-rich cocoa --- blood pressure --- glucose metabolism --- lipid status --- type 2 diabetes --- flavanol-rich cocoa --- postprandial --- meal --- glucose metabolism --- lipids --- blood pressure --- cocoa processing --- cocoa proteins --- classification --- extraction and characterization methods --- fermentation-related enzymes --- bioactive peptides --- heath potentials --- protein–phenol interactions --- chocolate --- hearing loss --- tinnitus --- cohort study --- cocoa --- bioactive compounds --- flavanols bioavailability --- anti-inflammatory properties --- metabolic syndrome --- oxidative stress --- cocoa by-product --- functional food --- polyphenols --- ?-glucosidase inhibition --- antidiabetic capacity --- antioxidant capacity --- methylxanthines --- fermentation --- functional volatile compounds --- starter culture --- yeast --- roasting --- chocolate --- cocoa beans --- theobromine --- cacao --- working memory --- behavior --- CaMKII --- CREB --- BDNF --- cocoa --- oligopeptides --- simulated gastrointestinal digestion --- angiotensin-converting enzyme (ACE) inhibitory activity --- cocoa --- chocolate --- metabolites --- biomarkers --- metabolomics --- urine --- plasma --- procyanidins --- methylxanthines --- polyphenols --- flavanols --- soluble cocoa products --- bioavailability --- human --- plasma nutrikinetics --- liquid chromatography coupled to electrospray ionisation and quadrupole time-of-flight mass spectrometry (LC-ESI-QToF-MS) --- colonic bacteria --- athlete --- cocoa --- chocolate --- exercise performance --- oxidative stress --- performance --- physical exercise --- polyphenol --- skeletal muscle --- inflammation --- Italian chocolate --- quality --- cocoa-based ingredients --- monitoring --- nutrition --- cocoa --- flavan-3-ol stereoisomers --- (?)-epicatechin --- (+)-catechin --- (?)-catechin --- plasma appearance --- chiral separation --- pharmacokinetics --- one-compartment model --- n/a

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