This book reviewed functional food components for the prevention and management of chronic inflammation. 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 other 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 and Bioactive Compounds in the Management of Chronic Inflammation (Functional Food Science)

Health, Fitness & Dieting

Martirosyan PhD, Danik

Diets & Weight Loss

CreateSpace Independent Publishing Platform

<p>Scientists, public health experts, food producers and consumers have united to generate research on functional food that allows the public to lessen pharmaceutical side effects and surgical costs in the treatment of serious illness. This book presents not only innovative functional food ideas for managing chronic illnesses, but also the processes and scientific research which lead to these modern yet time-honored treatment methods. This issue not only preserves some of the wealth of contributions made in the field, but lays the foundation for a field of science that promises to expand in coming years, potentially changing modern society’s relationship with medicine.This cornerstone guide, written by internationally-recognized functional, medical, and bioactive food experts, covers the basics of functional food science. With more than 1,000 scientific references, this book provides scientists, medical doctors, nutritionists, food technologists, and students majoring in biology, nutrigenetic, and food science fields, as well as public health professionals with a comprehensive and up-to-date examination of functional foods.This book provides modern information on functional food components, including antioxidants, dietary fibers, prebiotics, plant sterols, bioactive peptides, and flavonoids, and many other phytochemicals. This text presents some of the latest developments in nutrigenomics, molecular biology, and epidemiology, as well as the production, marketing, and distribution of functional foods. In this textbook, our editorial board has included additional information and resources in order to enhance the learning experience of our readers. These additions include detailed editing of articles, new figures, tables, and pictures, end of chapter summaries for each chapter, test questions at the end of each chapter, and an updated glossary with new key words. We believe that this will help our readers to better understand the new material and concepts of functional food science.In order to get the most out of this edition, it is recommended to read each chapter completely and to also review the summary paragraphs that conclude each chapter. These summaries lay out the main take-aways from the chapter and help to put the chapter as a whole into perspective. Also, the reader should complete the end of chapter questions after each chapter to make sure that the information is being retained and understood. Both of these components will assist the reader in studying and comprehending the material. There are many new words in our glossary at the end of the textbook. These words can be found using the page numbers associated with them in order to find the chapter that contains them. These words have each been conveniently highlighted in the chapters so they may be easily located. It is to the readers’ benefit to review these words in the glossary so that they may better understand the material in the chapters. The book is collective work of 15 scientists, 9 universities, and other medical and food organizations across the globe. Danik Martirosyan, PhD, Founder of Functional Food Center/Functional Food Institute, Dallas, TX, USA</p>

Basic Principles of Functional Food Science (Functional Food Science Textbooks)

Medical Books

<p>INTRODUCTIONThe 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 acceptance4. Functional Foods and Bioactive Compound(s): Prevention and Management of Non-communicable Diseases5. Nutrition and Functional Foods for Patients with Prediabetes and Diabetes6. Bioactive Compounds in Health and Disease7. Functional Food Ingredients: Sources and Potential Benefits in Public Health8. Current Research and Development of New Functional Food ProductsThe 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, USAJin-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</p>

Functional Foods, Nutrition and Chronic Diseases: Science and Practice (Functional Food Science)

See the best price to sell, buy, or rent books by Martirosyan PhD, Danik. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Martirosyan PhD, Danik

See the best price to sell, buy, or rent books by Martirosyan PhD, Danik. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Functional Foods and Bioactive Compounds in the Management of Chronic Inflammation (Functional Food Science)

Basic Principles of Functional Food Science (Functional Food Science Textbooks)

Functional Foods, Nutrition and Chronic Diseases: Science and Practice (Functional Food Science)