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Pharmaceuticals to Nutraceuticals: A Shift in Disease Prevention
by Dilip Ghosh R. B. SmartaRecently, there has been a fundamental shift in the global health and wellness industry from disease treatment to preventing chronic diseases. The use of nutraceuticals and functional foods in prevention efforts could lead to a decreased dependency on drugs. The pharmaceutical industry recognizes this shift; however, serious concerns have arisen regarding the claimed efficacy, quality, and safety of products used as medical foods. This book examines the consumer and industry mindshift, including the scientific evidence of these foods as effective adjuncts to pharmacotherapy during all stages of treatment of various diseases, thus indicating that pharmaceuticals and nutraceuticals can and should coexist. It details quality, safety, and efficacy of foods, drugs, and nutrients; marketing and product positioning; regulatory perspectives; biomarkers and metabolites; probiotics; food/drug interactions; and future industry trends. In addition, food bioactives represent diet-based molecules that perform physiological roles related to disease prevention and treatment. As such, a considerable overlap exists between food bioactives and drugs—this book presents the case for comparing and contrasting foods versus drugs in several models of health and disease.
Pharmaceuticals to Nutraceuticals: A Shift in Disease Prevention
by Dilip Ghosh R. B. SmartaRecently, there has been a fundamental shift in the global health and wellness industry from disease treatment to preventing chronic diseases. The use of nutraceuticals and functional foods in prevention efforts could lead to a decreased dependency on drugs. The pharmaceutical industry recognizes this shift; however, serious concerns have arisen regarding the claimed efficacy, quality, and safety of products used as medical foods. This book examines the consumer and industry mindshift, including the scientific evidence of these foods as effective adjuncts to pharmacotherapy during all stages of treatment of various diseases, thus indicating that pharmaceuticals and nutraceuticals can and should coexist. It details quality, safety, and efficacy of foods, drugs, and nutrients; marketing and product positioning; regulatory perspectives; biomarkers and metabolites; probiotics; food/drug interactions; and future industry trends. In addition, food bioactives represent diet-based molecules that perform physiological roles related to disease prevention and treatment. As such, a considerable overlap exists between food bioactives and drugs—this book presents the case for comparing and contrasting foods versus drugs in several models of health and disease.
Pharmacotherapy of Obesity: Options and Alternatives
by Karl G. Hofbauer Ulrich Keller Olivier BossPrimarily intended for physicians and health care professionals who are treating obese patients, this book explores current and future options for drug treatment of obesity puts them into perspective against available alternative treatments. Distinguished scientists and clinical investigators provide reviews of each individual topic, covering a wide range of subjects from pathophysiology of obesity to the benefits of weight loss. The core sections on pharmacotherapy deal with currently available drugs and drugs in pre-clinical development. These sections are complemented with sections on non-drug treatment and general therapeutic aspects. This design provides an integrated view of therapeutic approaches to the treatment of obesity and its associated syndromes.
Pheno-phospholipids and Lipo-phenolics: Novel Structured Antioxidants
by Mohamed Fawzy RamadanNatural phenolics are powerful bioactive compounds, but their use as antioxidant agents in lipid-based foodstuffs and cosmetics is limited due to their hydrophilic traits. A promising technique to overcome low solubility of phenolics is to increase their hydrophobicity by grafting with lipophilic moiety to form lipid-enriched phenolics (lipo-phenolics). Another way to enhance the amphiphilic traits of phenolics is by lipophilization with phospholipids in a suitable solvent to form phenolics-enriched phospholipids (pheno-phospholipids). Both functionalized phenolics (phenolipids) exhibit high bioavailability and antioxidative potential. Functional phenolics-enriched phospholipids (pheno-phospholipids) play an important role in enhancing the functional properties of both phenolic compounds and phospholipids in food for their use in nutrition and health. Phenolipids have also found applications on an industrial scale, likely due to low costs, the availability of starting material and safety. Recent advances in the field of lipophilization allow accessing molecules with high potency and targeted action covering a wide spectrum of bioactivities. Owing to their cost and availability, phenolipids find applications in niche sectors such as cosmetics and pharmaceutics as well as in the novel food. This book reports on the chemistry, preparation, and functionality of lipid-enriched phenolics (lipo-phenolics), broadening their applications in food, pharmaceuticals and cosmetics. The strategies of the lipophilization of phenolics, the effect of modification on the biological properties and potential applications of the resulting lipo-phenolics are reviewed. The text also discusses the preparation, physicochemical characteristics and functional properties of phenolipids and phytosomes, including the latest developments and their current industrial status.
Phil Vickery's Essential Gluten Free
by Phil VickerySince Phil Vickery published his first gluten-free book in 2009, the number of people opting to go gluten-free has risen dramatically - 13% of the UK population now say they avoid gluten; in Finland the number of coeliacs has more than doubled in 20 years and in Italy it has doubled since 2007. A notoriously restrictive diet, it can seem the end of exciting food, but Phil uses his Michelin-starred cooking talents and simple, honest ingredients to create dishes that everyone in the family can eat - including the pizza, bread, pasta, cakes and biscuits that you thought you would never enjoy again. The 175 delicious recipes take their inspiration from cuisines around the world and range from Lasagnette with Asparagus and Tomatoes to Easy Pad Thai Noodles and American-style Pancakes with Pears and Almonds.
Phil Vickery's Ultimate Diabetes Cookbook: Delicipis Recipes To Help You Achieve A Healthy Balanced Dite
by Phil VickeryWinner - Gourmand World Cookbook Awards: Best World Gourmand Cookbook Health and Nutrition 2017 Being diagnosed with Type 2 Diabetes needn't mean an end to enjoying food. In his bestselling gluten-free cookbooks, Phil Vickery showed it's possible to overcome dietary restrictions and still eat well. Now he's turned his attention to creating recipes that will help diabetics take control of their diet and lower their blood sugar levels, with the endorsement of Diabetes UK. Organised into Breakfasts, Light Bites, Soup & Lunch, Main Meals, Sweet Things & Drinks and Sides & Dressings, the recipes are accompanied by nutritional analysis and at-a-glance `traffic light' labelling. They include delicious dishes such as Squash, Feta & Hazelnut Salad and Roast Butterfly Chicken with Pomegranate, Lemon, Garlic & Mint, and cakes and desserts such as Banana Pinenut Cake and Easy Chocolate Mousse. With advice on achieving (and maintaining) a healthy weight, practical tips on eating less refined carbohydrates, smaller portions, and nutrient dense ingredients, Phil makes eating sensibly easier and more appealing than ever.
The Philadelphia Cookbook
by Philadelphia UkEveryone adores cool, creamy Philadelphia, and it's not just for spreading in a bagel - it's an incredibly versatile cooking ingredient. Here for the first time are 110 fabulous recipes from the Philly team, from Party bites, Breads and bagels, Soups and light lunches, to Salads, Pasta, Fish and seafood dishes, Chicken, Rice and Risotto, and of course lots of Sweet treats and Divine cheesecakes. Every single recipe has a handy Top Tip, and there are easy-to-follow, step-by-step instructions for Philly novices and cooking experts alike. Packed with beautiful colour photography throughout, The Philadelphia Cookbook makes an invaluable addition to any kitchen.
A Philosophy of Recipes: Making, Experiencing, and Valuing
by Andrea Borghini and Patrik EngischThis volume addresses the nature and identity of recipes from a cross-disciplinary perspective. Contributors study the values and norms guiding the naming, production, and consumption of recipes, scrutinizing their relationship to territory, makers, eaters, and places of production. Along the road, they uncover the multifaceted conceptual and value-laden questions that a study of recipes raises regarding cultural appropriation and the interplay between aesthetics and ethics in recipe making.With contributors specializing in philosophy, law, anthropology, sociology, history, and other disciplines, this volume will be of vital importance for those looking to understand the complex nature of food and the way recipes have shaped culinary cultures throughout history.
A Philosophy of Recipes: Making, Experiencing, and Valuing
This volume addresses the nature and identity of recipes from a cross-disciplinary perspective. Contributors study the values and norms guiding the naming, production, and consumption of recipes, scrutinizing their relationship to territory, makers, eaters, and places of production. Along the road, they uncover the multifaceted conceptual and value-laden questions that a study of recipes raises regarding cultural appropriation and the interplay between aesthetics and ethics in recipe making.With contributors specializing in philosophy, law, anthropology, sociology, history, and other disciplines, this volume will be of vital importance for those looking to understand the complex nature of food and the way recipes have shaped culinary cultures throughout history.
Phoma: Diversity, Taxonomy, Bioactivities, and Nanotechnology
by Mahendra Rai Beata Zimowska György János KövicsThe book covers the taxonomy, diversity, bioactivity, and nanotechnology involved in the study of the genus Phoma. It presents the most recent molecular taxonomic approach, secondary metabolites, different bioactivities, combating microbial threats, and its use in nanotechnology from a basic research to an applied perspective. Expert contributors provide the latest research and applications to present thorough coverage of this important genus in human and plant pathology and the disease management.
Phosphate in Paediatric Health and Disease
by U. AlonPhosphate in Pediatric Health and Disease provides a state-of-the-art overview of normal physiology, pathophysiology, genetics, clinical and therapeutic aspects of different types of phosphate homeostasis in early life. The book reviews the developmental physiology of phosphate metabolism from the fetus to the adolescent. It describes the pathophysiologic mechanisms associated with perturbations in phosphate homeostasis as well as discusses the different clinical conditions related to abnormal mineral metabolism, parathyroid hormone and vitamin D in infancy, childhood, and adolescence, and the modern diagnostic and therapeutic modalities. This book will benefit pediatricians, endocrinologists, neurologists, nutritionists, and researchers in the field of mineral metabolism.
Phosphate in Paediatric Health and Disease
by U. AlonPhosphate in Pediatric Health and Disease provides a state-of-the-art overview of normal physiology, pathophysiology, genetics, clinical and therapeutic aspects of different types of phosphate homeostasis in early life. The book reviews the developmental physiology of phosphate metabolism from the fetus to the adolescent. It describes the pathophysiologic mechanisms associated with perturbations in phosphate homeostasis as well as discusses the different clinical conditions related to abnormal mineral metabolism, parathyroid hormone and vitamin D in infancy, childhood, and adolescence, and the modern diagnostic and therapeutic modalities. This book will benefit pediatricians, endocrinologists, neurologists, nutritionists, and researchers in the field of mineral metabolism.
Phycobiotechnology: Biodiversity and Biotechnology of Algae and Algal Products for Food, Feed, and Fuel (Innovations in Biotechnology)
by Jeyabalan SangeethaNamed #1 of 15 Best New Biotechnology Books to Read in 2021 by BookAuthority. This volume explores and explains the vast uses and benefits of algae as food, feed, and fuel. It covers the most advanced applications of algae in the food and feed industries and for environmental sustainability. With chapters written by experts and which were extensively reviewed by many well-known subject experts and professionals, Phycobiotechnology: Biodiversity and Biotechnology of Algae and Algal Products for Food, Feed, and Fuel provides an abundance of valuable information. Algae are a genetically diverse group of organisms with a wide range of physiological and biochemical characteristics that have unique capabilities in the fields of agriculture, pharmaceuticals, industry, and environment. Algae hold the potential to become the planet’s next major source of energy and a vital part of the solution for climate change and dependence on fossil fuels. Many varieties of algae are also known to be an abundant source of vitamins, minerals, and other nutrients that can boost the human immune system.
Phycobiotechnology: Biodiversity and Biotechnology of Algae and Algal Products for Food, Feed, and Fuel (Innovations in Biotechnology)
by Jeyabalan Sangeetha Devarajan Thangadurai Saniyasi Elumalai Shivasharana Chandrabanda ThimmappaNamed #1 of 15 Best New Biotechnology Books to Read in 2021 by BookAuthority. This volume explores and explains the vast uses and benefits of algae as food, feed, and fuel. It covers the most advanced applications of algae in the food and feed industries and for environmental sustainability. With chapters written by experts and which were extensively reviewed by many well-known subject experts and professionals, Phycobiotechnology: Biodiversity and Biotechnology of Algae and Algal Products for Food, Feed, and Fuel provides an abundance of valuable information. Algae are a genetically diverse group of organisms with a wide range of physiological and biochemical characteristics that have unique capabilities in the fields of agriculture, pharmaceuticals, industry, and environment. Algae hold the potential to become the planet’s next major source of energy and a vital part of the solution for climate change and dependence on fossil fuels. Many varieties of algae are also known to be an abundant source of vitamins, minerals, and other nutrients that can boost the human immune system.
Physical Activity and Public Health Practice
by Barbara E. Ainsworth Caroline A. MaceraPhysical activity remains a critical area of research as we consider cost-effective measures for lowering the chronic disease epidemic worldwide. In our increasingly automated society, many adults and children are not active at health-enhancing levels. In Physical Activity and Public Health Practice, a panel of respected researchers summarizes esse
Physical Intelligence: How To Take Charge Of Your Weight
by Tom Smith Dr Tom SmithThis book analyses the often-complex factors that influence weight gain, from our hormonal make-up to our eating psychology. Full of evidence-based research and real-life case histories, it gives intelligent advice on what to do when confronted with the need to tackle your health, or that of your child. It emphasises that exercise is key and that eating is one of the joys of life, not a medication. Topics include: Our hunter-gathering past; Exercise intelligence; Why we don't exercise enough; Hydration intelligence; Nutritional intelligence; Fasting intelligence; Antioxidants, vitamins, minerals and other supplements.
Physicochemical and Enzymatic Modification of Gums: Synthesis, Characterization and Application
by Amin Mousavi Khaneghah Hadi Hashemi Gahruie Mohammad Hadi Eskandari Fatemeh GhiasiNatural gums are polysaccharides consisting of multiple sugar units linked together via glycosidic linkages. Most natural gums reveal appropriate safety for oral consumption in the form of food additives or drug carriers. Challenges related to the utilization of natural polysaccharides, however, include uncontrolled rates of hydration, pH dependent solubility, viscosity reduction during storage, and weak interfacial properties. Modification provides an efficient route for not only removing such drawbacks but also improving physicochemical properties, such as solubility, viscosity and swelling index, and introducing new properties for varied applications.This book provides a comprehensive review of the various modifications on gums to make them suitable for food, cosmetic and pharmaceutical industries. The book is divided in four parts: an introduction to natural gums followed by in-depth coverage of chemical modification, physical modification, and enzymatic modification of gums. Each chapter includes reaction mechanisms, physicochemical properties, rheological properties, interfacial properties, applications and future perspectives. Presenting a succinct account on gum modification from a practical point of view, this book is a helpful reference for academic and industrial scientists and engineers in food technology, materials chemistry, pharmaceuticals, chemical, industrial, and applied engineering, biochemistry, and biopolymers.
The Physiological Basis of Metabolic Bone Disease
by Borje Edgar Christopher Nordin Howard Arthur Morris Paul AndersonResearch into metabolic bone disease has made remarkable progress over the last 20 years, with the identification of numerous new molecules and pathways regulating bone cells as well as their plasma milieu. Their activities are largely regulated by the physiological status of the body incorporating the biochemical, physical and mechanical functions
Physiology and Nutrition for Amateur Wrestling
by Charles Paul LambertPhysiology and Nutrition for Amateur Wrestling is essential reading for amateur wrestlers and their coaches with a desire to learn about physiological training and nutrition for their sport. Written by Charles Paul Lambert, PhD, a competitive wrestler and academic expert in high-intensity exercise, this book describes the primary physiological systems involved in amateur wrestling. Readers will learn how to substantially optimize performance and discover ways to improve body composition specific to the sport of amateur wrestling. The book addresses important issues, including relative energy deficiency in sport, debates around weight loss, the specificities of training and nutrition for female wrestlers, as well as strategies on keeping fit in the years after a competitive career. Features: Discusses strategies for monitoring overall training load to prevent overtraining and optimize training Includes optimal nutritional fueling plans for wrestlers written by a Certified Coach with USA Wrestling and compares different dietary approaches to losing weight and fat Provides optimal rehydration and refueling plans based on situational needs in the post-weigh-in period Both scientific and practical, Physiology and Nutrition for Amateur Wrestling will appeal to wrestlers, high-school and college coaches, and those working in applied physiology research and exercise science.
Physiology and Nutrition for Amateur Wrestling
by Charles Paul LambertPhysiology and Nutrition for Amateur Wrestling is essential reading for amateur wrestlers and their coaches with a desire to learn about physiological training and nutrition for their sport. Written by Charles Paul Lambert, PhD, a competitive wrestler and academic expert in high-intensity exercise, this book describes the primary physiological systems involved in amateur wrestling. Readers will learn how to substantially optimize performance and discover ways to improve body composition specific to the sport of amateur wrestling. The book addresses important issues, including relative energy deficiency in sport, debates around weight loss, the specificities of training and nutrition for female wrestlers, as well as strategies on keeping fit in the years after a competitive career. Features: Discusses strategies for monitoring overall training load to prevent overtraining and optimize training Includes optimal nutritional fueling plans for wrestlers written by a Certified Coach with USA Wrestling and compares different dietary approaches to losing weight and fat Provides optimal rehydration and refueling plans based on situational needs in the post-weigh-in period Both scientific and practical, Physiology and Nutrition for Amateur Wrestling will appeal to wrestlers, high-school and college coaches, and those working in applied physiology research and exercise science.
The Physiology of Taste: Or, Meditations On Transcendental Gastronomy (Virago Modern Classics)
by Anne Drayton Jean-Anthelme Brillat-SavarinBrillat-Savarin's unique, exuberant collection of dishes, experiences, reflections, history and philosophy raised gastronomy to an art form. First published in France in 1825, this remarkable book reflected a new era in French cuisine: the advent of the restaurant, which gave the bourgeoisie the opportunity to select their dishes with precision and anticipation. Yet the author also gives his views on taste, diet and maintaining a healthy weight, on digestion, sleep, dreams and being a gourmand. Witty, shrewd and anecdotal, The Physiology of Taste not only contains some remarkable recipes, it an elegant argument for the pleasures of good food and a hearty appetite.
The Physiology of Taste
by Jean Anthelme Brillat-SavarinA masterpiece on the subject of cooking as an art and eating as a pleasure, this 1825 classic on the joys of food and drink was written by a French politician and man of letters whose true passion centered on gastronomy. Includes recipes for pheasant, Swiss fondue, and other dishes. 41 illustrations.
Physique, Fitness, and Performance
by Thomas BattinelliTotally revised and updated, this second edition of the well-received Physique, Fitness, and Performance retains the unique integrated approach of its predecessor, examining the relationship of structure to function in human performance. Far surpassing the limited focus of standard exercise and fitness books, it combines the morphological study of
Phytochemicals: Health Promotion and Therapeutic Potential
by Colleen Carkeet Kerry Grann Samantha Izzy R. Keith Randolph Dawna Salter VenzonIncreasing knowledge of the various protective effects of phytochemicals has sparked interest in further understanding their role in human health. Phytochemicals: Health Promotion and Therapeutic Potential is the seventh in a series representing the emerging science with respect to plant-based chemicals. Drawn from the proceedings at the Seventh In
Phytochemicals: Mechanisms of Action
by Mark S. Meskin Wayne R. Bidlack Audra J. Davies Douglas S. Lewis R. Keith RandolphPhytochemicals: Mechanisms of Action is the latest volume in a highly regarded series that addresses the roles of phytochemicals in disease prevention and health promotion. The text, an ideal tool for scientists and researchers in the fields of functional foods and nutraceuticals, links diets rich in plant-derived compounds, such as fruit, vegetabl