Functional Foods, Bioactive Compounds, and Biomarkers in Health and Disease

Functional Foods, Bioactive Compounds, and Biomarkers in Health and Disease

Author: Danik Martirosyan

Publisher: Createspace Independent Publishing Platform

Published: 2018-04-13

Total Pages: 120

ISBN-13: 9781987789829

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The Functional Food Center has successfully held 23 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 and Chronic Diseases: Science and Practice." The 23nd International Conference was held April 24th throguh April 25th, in the San Diego Convention Center in San Diego, CA. This conference was titled "Functional Foods, Bioactive Compounds, and Biomarkers in Health and Disease: Science and Practice." Main Conference Topics Include: 1. Functional Food Definition, Status, and Regulation 2. Dietary Nitrite and Nitrate 3. Functional Foods and Bioactive Compounds for Aging 4. Functional Foods and Bioactive Compound(s): Prevention and Management of Non-Communicable Diseases 5. Functional Foods and Sport Nutrition 6. Functional Foods and Sport Nutrition 7. Current Research and Development of New Functional Food Products 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 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, potential health benefits, and safety aspects of bioactive compounds and functional foods for health and disease, 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.


Book Synopsis Functional Foods, Bioactive Compounds, and Biomarkers in Health and Disease by : Danik Martirosyan

Download or read book Functional Foods, Bioactive Compounds, and Biomarkers in Health and Disease written by Danik Martirosyan and published by Createspace Independent Publishing Platform. This book was released on 2018-04-13 with total page 120 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Functional Food Center has successfully held 23 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 and Chronic Diseases: Science and Practice." The 23nd International Conference was held April 24th throguh April 25th, in the San Diego Convention Center in San Diego, CA. This conference was titled "Functional Foods, Bioactive Compounds, and Biomarkers in Health and Disease: Science and Practice." Main Conference Topics Include: 1. Functional Food Definition, Status, and Regulation 2. Dietary Nitrite and Nitrate 3. Functional Foods and Bioactive Compounds for Aging 4. Functional Foods and Bioactive Compound(s): Prevention and Management of Non-Communicable Diseases 5. Functional Foods and Sport Nutrition 6. Functional Foods and Sport Nutrition 7. Current Research and Development of New Functional Food Products 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 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, potential health benefits, and safety aspects of bioactive compounds and functional foods for health and disease, 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.

Functional Foods, Bioactive Compounds and Biomarkers

Functional Foods, Bioactive Compounds and Biomarkers

Author: Danik M. Martirosyan, Ph.d.

Publisher: CreateSpace

Published: 2015-10-21

Total Pages: 328

ISBN-13: 9781518730382

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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 Biomarkers2. Discovery of Bioactive Compounds3. Bioactive Compounds: Sources and Potential Health Benefits4. Safety Aspects of Bioactive Compounds and Functional Foods5. Functional Foods and Cardiovascular Disease (CVD)6. Functional Foods and Diabetes7. Functional Foods and Cancer8. Functional Foods and Neurological Disorders9. Functional Foods and the Management of Other Chronic Diseases 10. Probiotics, Prebiotics, and Intestinal Environment11. Carotenoids and Flavonoids as Sources of Functional and Medical Foods12. 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, USAYasuhito Shirai, PhD, Professor, Department of Agrobioscience, Graduate School of Agricultural Science, Kobe University, Kobe, Japan


Book Synopsis Functional Foods, Bioactive Compounds and Biomarkers by : Danik M. Martirosyan, Ph.d.

Download or read book Functional Foods, Bioactive Compounds and Biomarkers written by Danik M. Martirosyan, Ph.d. and published by CreateSpace. This book was released on 2015-10-21 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 Biomarkers2. Discovery of Bioactive Compounds3. Bioactive Compounds: Sources and Potential Health Benefits4. Safety Aspects of Bioactive Compounds and Functional Foods5. Functional Foods and Cardiovascular Disease (CVD)6. Functional Foods and Diabetes7. Functional Foods and Cancer8. Functional Foods and Neurological Disorders9. Functional Foods and the Management of Other Chronic Diseases 10. Probiotics, Prebiotics, and Intestinal Environment11. Carotenoids and Flavonoids as Sources of Functional and Medical Foods12. 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, USAYasuhito Shirai, PhD, Professor, Department of Agrobioscience, Graduate School of Agricultural Science, Kobe University, Kobe, Japan

Functional Foods, Bioactive Compounds and Biomarkers

Functional Foods, Bioactive Compounds and Biomarkers

Author: Danik Martirosyan

Publisher:

Published: 2019-08-31

Total Pages: 150

ISBN-13: 9781689792783

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The Functional Food Center has held 27 successful 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 and Chronic Diseases: Science and Practice." The 27th International Conference was held September 20th to September 21st, 2019 at the Joseph B. Martin Conference Center of Harvard Medical School in Boston, MA, USA. This conference was titled "Functional Foods, Bioactive Compounds and Biomarkers: Health Promotion and Disease Management"Main conference sessions include: Session 1. Opening and Keynote Session. Session 2: Functional Food Definition, Status, and RegulationSession 3: Functional foods, Bioactive Compounds and Nutrition for CancerSession 4. Bioactive Compounds and Biomarkers for Chronic Disorders: Session 5. Poster Session and ExhibitionSession 6: Nutrition, Functional Foods and Chronic Diseases. Session 7: Functional Foods, Metabolism and Diabetes. Session 8: Current Research and Development of New Functional Food Products: Session 9. Poster Session and ExhibitionPresented in this book are scientists, food manufacturers, and healthcare professionals who are committed to functional food research. They have brought together ideas and research to prevent and manage chronic illnesses in order to improve quality of life through the utilization of functional foods with bioactive compounds.Danik Martirosyan, PhD, President of Functional Food Center, Functional Food Institute, Dallas, TX, USA


Book Synopsis Functional Foods, Bioactive Compounds and Biomarkers by : Danik Martirosyan

Download or read book Functional Foods, Bioactive Compounds and Biomarkers written by Danik Martirosyan and published by . This book was released on 2019-08-31 with total page 150 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Functional Food Center has held 27 successful 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 and Chronic Diseases: Science and Practice." The 27th International Conference was held September 20th to September 21st, 2019 at the Joseph B. Martin Conference Center of Harvard Medical School in Boston, MA, USA. This conference was titled "Functional Foods, Bioactive Compounds and Biomarkers: Health Promotion and Disease Management"Main conference sessions include: Session 1. Opening and Keynote Session. Session 2: Functional Food Definition, Status, and RegulationSession 3: Functional foods, Bioactive Compounds and Nutrition for CancerSession 4. Bioactive Compounds and Biomarkers for Chronic Disorders: Session 5. Poster Session and ExhibitionSession 6: Nutrition, Functional Foods and Chronic Diseases. Session 7: Functional Foods, Metabolism and Diabetes. Session 8: Current Research and Development of New Functional Food Products: Session 9. Poster Session and ExhibitionPresented in this book are scientists, food manufacturers, and healthcare professionals who are committed to functional food research. They have brought together ideas and research to prevent and manage chronic illnesses in order to improve quality of life through the utilization of functional foods with bioactive compounds.Danik Martirosyan, PhD, President of Functional Food Center, Functional Food Institute, Dallas, TX, USA

Functional Foods, Bioactive Compounds and Biomarkers

Functional Foods, Bioactive Compounds and Biomarkers

Author: Danik Martirosyan

Publisher: CreateSpace

Published: 2014-11-10

Total Pages: 266

ISBN-13: 9781503181700

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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


Book Synopsis Functional Foods, Bioactive Compounds and Biomarkers by : Danik Martirosyan

Download or read book Functional Foods, Bioactive Compounds and Biomarkers written by Danik Martirosyan and published by CreateSpace. This book was released on 2014-11-10 with total page 266 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 Nutraceuticals in Health and Disease

Functional Foods, Bioactive Compounds and Nutraceuticals in Health and Disease

Author: Danik Martirosyan

Publisher: Independently Published

Published: 2019-04-19

Total Pages: 182

ISBN-13: 9781095227091

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The Functional Food Center has successfully held 26 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 and Chronic Diseases: Science and Practice." The 26th International Conference was held May 9th throguh May 10th, in San Diego, CA, USA. This conference was titled "Functional Foods, Bioactive Compounds and Nutraceuticals in Health and Disease."Main conference sessions include: *Dietary Nitrite and Nitrate*Vitamins, Nutrients and Nutritional Supplements in Cardiovascular Health and Dysfunction*Functional Foods and Aging: Metabolic Syndrome, Diabetes, and other Related Disorders*Metabolic Syndrome and Gut Microbiome*Functional Foods and Chronic Diseases*Food Bioactive Compounds, Biomarkers, and Functional Foods: Promising Concept for Chronic Disease and Healthy Aging*Plant and Animal Origin Bioactive Ingredients*Current Research and Development of New Functional Food Products Presented in this book are scientists, food manufacturers, and healthcare professionals who are committed to functional food research. They 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.Danik Martirosyan, PhD, President of Functional Food Center, Functional Food Institute, Dallas, TX, USA


Book Synopsis Functional Foods, Bioactive Compounds and Nutraceuticals in Health and Disease by : Danik Martirosyan

Download or read book Functional Foods, Bioactive Compounds and Nutraceuticals in Health and Disease written by Danik Martirosyan and published by Independently Published. This book was released on 2019-04-19 with total page 182 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Functional Food Center has successfully held 26 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 and Chronic Diseases: Science and Practice." The 26th International Conference was held May 9th throguh May 10th, in San Diego, CA, USA. This conference was titled "Functional Foods, Bioactive Compounds and Nutraceuticals in Health and Disease."Main conference sessions include: *Dietary Nitrite and Nitrate*Vitamins, Nutrients and Nutritional Supplements in Cardiovascular Health and Dysfunction*Functional Foods and Aging: Metabolic Syndrome, Diabetes, and other Related Disorders*Metabolic Syndrome and Gut Microbiome*Functional Foods and Chronic Diseases*Food Bioactive Compounds, Biomarkers, and Functional Foods: Promising Concept for Chronic Disease and Healthy Aging*Plant and Animal Origin Bioactive Ingredients*Current Research and Development of New Functional Food Products Presented in this book are scientists, food manufacturers, and healthcare professionals who are committed to functional food research. They 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.Danik Martirosyan, PhD, President of Functional Food Center, Functional Food Institute, Dallas, TX, USA

Functional Foods, Nutraceuticals and Natural Products

Functional Foods, Nutraceuticals and Natural Products

Author: Dhiraj A. Vattem

Publisher: DEStech Publications, Inc

Published: 2015-10-06

Total Pages: 836

ISBN-13: 1605951013

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Bioactive ingredients in foods and their pharmacological and health effects. Functional foods and bioactives of microbial, plant and animal origin, including probiotics, herbs, spices, vegetables, specialty fruits, seafood and milk components. Impact on the microbiome, emerging metabolic pathways and prevention of chronic and infectious diseases.Techniques for functional food development and evaluation.Regulatory and safety considerations. This volume presents basic and advanced technical information on the sources, mechanisms and safety of food bioactives in the etiology and prevention of chronic and infectious diseases. In this context, it offers details useful not only for understanding but also improving the functionality of foods. It reviews advances in multiple phytochemicals and food ingredients known for positive effects on human physiology, including interactions with the human microbiome. Metabolomic and proteomic techniques are explored as ways of improving the understanding of mechanisms of action, and increasing the therapeutic effectiveness of selected food ingredients. Special attention is given to chemistry, molecular structure and pharmacological effects of bioactive ingredients. Bioactives from a wide range of foods are investigated, including pro- and prebiotics, fungi, yeasts, herbs, spices, fruits, vegetables, seafood and many more. The text provides systematic information needed to develop and validate commercial products incorporating functional ingredients.


Book Synopsis Functional Foods, Nutraceuticals and Natural Products by : Dhiraj A. Vattem

Download or read book Functional Foods, Nutraceuticals and Natural Products written by Dhiraj A. Vattem and published by DEStech Publications, Inc. This book was released on 2015-10-06 with total page 836 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bioactive ingredients in foods and their pharmacological and health effects. Functional foods and bioactives of microbial, plant and animal origin, including probiotics, herbs, spices, vegetables, specialty fruits, seafood and milk components. Impact on the microbiome, emerging metabolic pathways and prevention of chronic and infectious diseases.Techniques for functional food development and evaluation.Regulatory and safety considerations. This volume presents basic and advanced technical information on the sources, mechanisms and safety of food bioactives in the etiology and prevention of chronic and infectious diseases. In this context, it offers details useful not only for understanding but also improving the functionality of foods. It reviews advances in multiple phytochemicals and food ingredients known for positive effects on human physiology, including interactions with the human microbiome. Metabolomic and proteomic techniques are explored as ways of improving the understanding of mechanisms of action, and increasing the therapeutic effectiveness of selected food ingredients. Special attention is given to chemistry, molecular structure and pharmacological effects of bioactive ingredients. Bioactives from a wide range of foods are investigated, including pro- and prebiotics, fungi, yeasts, herbs, spices, fruits, vegetables, seafood and many more. The text provides systematic information needed to develop and validate commercial products incorporating functional ingredients.

Functional Foods and Nutraceuticals

Functional Foods and Nutraceuticals

Author: Chukwuebuka Egbuna

Publisher: Springer Nature

Published: 2020-08-24

Total Pages: 644

ISBN-13: 3030423190

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Functional foods and nutraceuticals are food products that naturally offer or have been modified to offer additional health benefits beyond basic nutrition. As such products have surged in popularity in recent years, it is crucial that researchers and manufacturers understand the concepts underpinning functional foods and the opportunity they represent to improve human health, reduce healthcare costs, and support economic development worldwide. Functional Foods and Nutraceuticals: Bioactive Components, Formulations and Innovations presents a guide to functional foods from experienced professionals in key institutions around the world. The text provides background information on the health benefits, bioavailability, and safety measurements of functional foods and nutraceuticals. Subsequent chapters detail the bioactive components in functional foods responsible for these health benefits, as well as the different formulations of these products and recent innovations spurred by consumer demands. Authors emphasize product development for increased marketability, taking into account safety issues associated with functional food adulteration and solutions to be found in GMP adherence. Various food preservation methods aimed at enhancing the quality and shelf life of functional food are also highlighted. Functional Foods and Nutraceuticals: Bioactive Components, Formulations and Innovations is the first of its kind, designed to be useful to students, teachers, nutritionists, food scientists, food technologists and public health regulators alike.


Book Synopsis Functional Foods and Nutraceuticals by : Chukwuebuka Egbuna

Download or read book Functional Foods and Nutraceuticals written by Chukwuebuka Egbuna and published by Springer Nature. This book was released on 2020-08-24 with total page 644 pages. Available in PDF, EPUB and Kindle. Book excerpt: Functional foods and nutraceuticals are food products that naturally offer or have been modified to offer additional health benefits beyond basic nutrition. As such products have surged in popularity in recent years, it is crucial that researchers and manufacturers understand the concepts underpinning functional foods and the opportunity they represent to improve human health, reduce healthcare costs, and support economic development worldwide. Functional Foods and Nutraceuticals: Bioactive Components, Formulations and Innovations presents a guide to functional foods from experienced professionals in key institutions around the world. The text provides background information on the health benefits, bioavailability, and safety measurements of functional foods and nutraceuticals. Subsequent chapters detail the bioactive components in functional foods responsible for these health benefits, as well as the different formulations of these products and recent innovations spurred by consumer demands. Authors emphasize product development for increased marketability, taking into account safety issues associated with functional food adulteration and solutions to be found in GMP adherence. Various food preservation methods aimed at enhancing the quality and shelf life of functional food are also highlighted. Functional Foods and Nutraceuticals: Bioactive Components, Formulations and Innovations is the first of its kind, designed to be useful to students, teachers, nutritionists, food scientists, food technologists and public health regulators alike.

Functional Foods, Nutrition and Chronic Diseases

Functional Foods, Nutrition and Chronic Diseases

Author: Danik Martirosyan

Publisher: Createspace Independent Publishing Platform

Published: 2018-08-31

Total Pages: 140

ISBN-13: 9781726448963

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INTRODUCTION The Functional Food Center has successfully held 24 International Conferences, including this one, since 2004. We take special interest in enabling (providing) the assimilation of scientific knowledge at our conferences under the series "Functional Foods and Chronic Diseases: Science and Practice." The 24th International Conference was held September 20th through September 21st, in Boston, MA, USA. This conference is titled "Functional Foods, Nutrition and Chronic Diseases: Science and Practice." Main Conference Sessions and Topics Include: 1.Functional Food Definition, Status, and Regulation 2.Biomarkers, Bioinformatics, Bioactive Molecules for Development of Functional Foods 3.Functional Foods Consumption: Product Development, Marketing and Consumer acceptance 4.Functional Foods and Bioactive Compound(s): Prevention and Management of Non-communicable Diseases 5.Nutrition and Functional Foods for Patients with Prediabetes and Diabetes 6.Bioactive Compounds in Health and Disease 7.Functional Food Ingredients: Sources and Potential Benefits in Public Health 8.Current Research and Development of New Functional Food Products The Functional Food Center'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 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, potential health benefits, and safety aspects of bioactive compounds and functional foods for health and disease, 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 expand, logarithmically, in the coming years, changing modern society's relationship with medicine. Danik M. Martirosyan, Ph.D., President of Functional Food Center/ Functional Food Institute, Dallas, TX, USA Jin-Rong (Joseph) Zhou, Ph.D, Associate Professor of Surgery, Director of Nutrition/Metabolism Laboratory at Department of Surgery, Beth Israel Deaconess Medical Center, Harvard Medical School, Boston, MA, USA


Book Synopsis Functional Foods, Nutrition and Chronic Diseases by : Danik Martirosyan

Download or read book Functional Foods, Nutrition and Chronic Diseases written by Danik Martirosyan and published by Createspace Independent Publishing Platform. This book was released on 2018-08-31 with total page 140 pages. Available in PDF, EPUB and Kindle. Book excerpt: INTRODUCTION The Functional Food Center has successfully held 24 International Conferences, including this one, since 2004. We take special interest in enabling (providing) the assimilation of scientific knowledge at our conferences under the series "Functional Foods and Chronic Diseases: Science and Practice." The 24th International Conference was held September 20th through September 21st, in Boston, MA, USA. This conference is titled "Functional Foods, Nutrition and Chronic Diseases: Science and Practice." Main Conference Sessions and Topics Include: 1.Functional Food Definition, Status, and Regulation 2.Biomarkers, Bioinformatics, Bioactive Molecules for Development of Functional Foods 3.Functional Foods Consumption: Product Development, Marketing and Consumer acceptance 4.Functional Foods and Bioactive Compound(s): Prevention and Management of Non-communicable Diseases 5.Nutrition and Functional Foods for Patients with Prediabetes and Diabetes 6.Bioactive Compounds in Health and Disease 7.Functional Food Ingredients: Sources and Potential Benefits in Public Health 8.Current Research and Development of New Functional Food Products The Functional Food Center'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 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, potential health benefits, and safety aspects of bioactive compounds and functional foods for health and disease, 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 expand, logarithmically, in the coming years, changing modern society's relationship with medicine. Danik M. Martirosyan, Ph.D., President of Functional Food Center/ Functional Food Institute, Dallas, TX, USA Jin-Rong (Joseph) Zhou, Ph.D, Associate Professor of Surgery, Director of Nutrition/Metabolism Laboratory at Department of Surgery, Beth Israel Deaconess Medical Center, Harvard Medical School, Boston, MA, USA

Bioactives in Fruit

Bioactives in Fruit

Author: Margot Skinner

Publisher: John Wiley & Sons

Published: 2013-06-14

Total Pages: 544

ISBN-13: 1118635590

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For centuries we have known that fruit is important for health, but we are only just beginning to fully understand why. Bioactives in Fruit: Health Benefits and Functional Foods aims to summarise some of our current knowledge on the bioactive compounds that are associated with the health benefits of specific fruits with a strong emphasis on the validation of health benefits by human intervention trials. Reflecting the current interest in food and health, the book includes strategies to retain and enhance the bioactives in fruit through breeding, growing conditions, fruit storage, processing into ingredients and production of functional foods. To accomplish this task authors with expertise in biology, chemistry, pharmacology, food science, nutrition, medicine, and horticulture have contributed. They come from universities, government and industry funded research institutes and biotechnology and food companies in Europe, the United States, Asia and New Zealand to give the book a broad perspective. This book, describing fruit bioactives, their health benefits when consumed as a food and related topics regarding their development into fresh or processed functional foods, will be of use to postgraduate students, researchers, functional food product developers, food regulators and anyone who has curiosity about why fruit is good for you. The information contained within will provide plant breeders with new targets for the development of value-added horticultural products, and will also provide nutritionists and dieticians with a useful resource for developing strategies to assist in preventing or slowing disease onset or severity. Bioactives in Fruit: Health Benefits and Functional Foods is a major resource which will be required reading for anyone working in the fields of health and functional foods.


Book Synopsis Bioactives in Fruit by : Margot Skinner

Download or read book Bioactives in Fruit written by Margot Skinner and published by John Wiley & Sons. This book was released on 2013-06-14 with total page 544 pages. Available in PDF, EPUB and Kindle. Book excerpt: For centuries we have known that fruit is important for health, but we are only just beginning to fully understand why. Bioactives in Fruit: Health Benefits and Functional Foods aims to summarise some of our current knowledge on the bioactive compounds that are associated with the health benefits of specific fruits with a strong emphasis on the validation of health benefits by human intervention trials. Reflecting the current interest in food and health, the book includes strategies to retain and enhance the bioactives in fruit through breeding, growing conditions, fruit storage, processing into ingredients and production of functional foods. To accomplish this task authors with expertise in biology, chemistry, pharmacology, food science, nutrition, medicine, and horticulture have contributed. They come from universities, government and industry funded research institutes and biotechnology and food companies in Europe, the United States, Asia and New Zealand to give the book a broad perspective. This book, describing fruit bioactives, their health benefits when consumed as a food and related topics regarding their development into fresh or processed functional foods, will be of use to postgraduate students, researchers, functional food product developers, food regulators and anyone who has curiosity about why fruit is good for you. The information contained within will provide plant breeders with new targets for the development of value-added horticultural products, and will also provide nutritionists and dieticians with a useful resource for developing strategies to assist in preventing or slowing disease onset or severity. Bioactives in Fruit: Health Benefits and Functional Foods is a major resource which will be required reading for anyone working in the fields of health and functional foods.

Functional Foods and Cancer: Bioactive Compounds and Cancer

Functional Foods and Cancer: Bioactive Compounds and Cancer

Author: Danik M. Martirosyan, Ph.d.

Publisher: Createspace Independent Publishing Platform

Published: 2017-09-17

Total Pages: 338

ISBN-13: 9781975953171

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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.


Book Synopsis Functional Foods and Cancer: Bioactive Compounds and Cancer by : Danik M. Martirosyan, Ph.d.

Download or read book Functional Foods and Cancer: Bioactive Compounds and Cancer written by Danik M. Martirosyan, Ph.d. and published by Createspace Independent Publishing Platform. This book was released on 2017-09-17 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.