Nutrition and Functional Foods for Healthy Aging Book
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Nutrition and Functional Foods for Healthy Aging


  • Author : Ronald Ross Watson
  • Publisher : Academic Press
  • Release Date : 2017-02-01
  • Genre: Health & Fitness
  • Pages : 386
  • ISBN 10 : 9780128092996

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Nutrition and Functional Foods for Healthy Aging Excerpt :

Nutrition and Functional Foods for Healthy Aging aims to equip anyone studying geriatric nutrition or working with aging adults with the latest scientific reviews of critical topics. The major objective of this book is to review, in detail, the health problems of the aged and how normal food, lifestyle, or nutritional and dietary supplements can help treat them. Nutrient requirements for optimum health and function of aging physiological systems are often quite distinct from those required for young people. The special nutrition problems of the aged are intensively researched and tested, especially as the elderly become a larger percentage of the population. Many chronic diseases and cancers are found with higher frequency in the aged, and it is also widely known that many elderly people use foods and nutrients well above the recommended daily allowance, which can be detrimental to optimal health. Explains the evidence supporting nutritional interventions relevant to age-related diseases Reviews the macro- and micro-nutrient requirements of aging adults and their variables Describes how alcohol, drugs, and caffeine can impact deficiencies, also exploring functional food and dietary supplements that can be used for prevention and treatment

Nutrients and Nutraceuticals for Active   Healthy Ageing Book

Nutrients and Nutraceuticals for Active Healthy Ageing


  • Author : Seyed Mohammad Nabavi
  • Publisher : Springer Nature
  • Release Date : 2020-09-28
  • Genre: Medical
  • Pages : 282
  • ISBN 10 : 9789811535529

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Nutrients and Nutraceuticals for Active Healthy Ageing Excerpt :

This book focuses on the nutrients and nutraceuticals that promote active and healthy ageing – recently defined by the WHO as the process of development and maintenance of functional capacity that allows well-being at an advanced stage of life. There has been a rapid rise in the use of nutritional interventions as well as specific nutraceuticals in the management of multifactorial aspects of clinical health outcomes. Written by leading experts this book comprehensively discusses the various ageing phenotypes and age-related diseases. It also assesses the nutritional status of the elderly and the various epidemiological factors that influence it. It reviews the role of dietary fiber in disease-free and fully functional ageing. Further, the book explores the benefits of polyphenols, which are secondary plant metabolites, in protecting against cancer, cardiovascular diseases, and various neurodegenerative diseases.

Providing Healthy and Safe Foods As We Age Book

Providing Healthy and Safe Foods As We Age


  • Author : Institute of Medicine
  • Publisher : National Academies Press
  • Release Date : 2010-11-29
  • Genre: Medical
  • Pages : 192
  • ISBN 10 : 9780309158831

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Providing Healthy and Safe Foods As We Age Excerpt :

Does a longer life mean a healthier life? The number of adults over 65 in the United States is growing, but many may not be aware that they are at greater risk from foodborne diseases and their nutritional needs change as they age. The IOM's Food Forum held a workshop October 29-30, 2009, to discuss food safety and nutrition concerns for older adults.

Functional Foods  Ageing and Degenerative Disease Book

Functional Foods Ageing and Degenerative Disease


  • Author : C Remacle
  • Publisher : Elsevier
  • Release Date : 2004-06-09
  • Genre: Technology & Engineering
  • Pages : 792
  • ISBN 10 : 9781855739017

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Functional Foods Ageing and Degenerative Disease Excerpt :

Degenerative diseases linked to ageing populations are a growing problem for the developed world. Edited by two authorities, this important collection reviews the role of functional foods in helping to prevent a number of such degenerative conditions, from osteoporosis and obesity to immune system disorders and cancer. The book begins with a number of introductory chapters which discuss the regulation of functional foods in the EU, the role of diet generally in preventing degenerative disease. Part one then examines bone and oral health with chapters on the use of diet to control osteoporosis, the use of functional ingredients to improve bone strength, and ways of maintaining dental health. Part two discusses how obesity can be controlled, whilst part three looks at gut health and maintaining the immune function using functional ingredients such as probiotics and prebiotics. The final part of the book reviews research on functional foods and cancer with chapters on synbiotics, anti-angiogenic functional foods, glucosinolates, dietary fibre and phytoestrogens. Functional foods, ageing and degenerative disease is a standard reference for all those concerned with the role of functional foods in the prevention and control of degenerative disease. Explores diet strategies for preventing diseases including osteoporosis Summarises key management techniques for obesity, irritable bowel syndrome and oral health Presents the role of functional foods in promoting good health

Nutrition  Food and Diet in Ageing and Longevity Book

Nutrition Food and Diet in Ageing and Longevity


  • Author : Suresh I. S. Rattan
  • Publisher : Springer Nature
  • Release Date : 2021-11-04
  • Genre: Family & Relationships
  • Pages : 642
  • ISBN 10 : 9783030830175

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Nutrition Food and Diet in Ageing and Longevity Excerpt :

This edited volume is a compilation of 30 articles discussing what constitutes food for health and longevity. The aim is to provide up-to-date information, insights, and future tendencies in the ongoing scientific research about nutritional components, food habits and dietary patterns in different cultures. The health-sustaining and health-promoting effects of food are certainly founded in its overall composition of macronutrients and micronutrients. However, the consumption of these nutrients is normally in the form of raw or prepared food from the animal and plant sources. The book is divided into four parts and a conclusion, and successfully convenes the well-established information and knowledge, along with the personal views of a diversified group of researchers and academicians on the multifaceted aspects of nutrition, food and diet. The first part reviews the scientific information about proteins, carbohydrates, fats and oils, micronutrients, pro- and pre-biotics, and hormetins, along with a discussion of the evolutionary principles and constraints about what is optimal food, if any. The second part discusses various kinds of foods and food supplements with respect to their claimed benefits for general health and prevention of some diseases. The third part brings in the cultural aspects, such as what are the principles of healthy eating according to the traditional Chinese and Indian systems, what is the importance of mealing times and daily rhythms, and how different cultures have developed different folk wisdoms for eating for health, longevity and immortality. In the part four, various approaches which are either already in practice or are still in the testing and research phases are discussed and evaluated critically, for example intermittent fasting and calorie restriction, food-based short peptides, senolytics, Ayurvedic compounds, optimal food for old people, and food for the prevention of obesity and other metabolic disorders. The overreaching aim of

Nutrition and Functional Foods in Boosting Digestion  Metabolism and Immune Health Book

Nutrition and Functional Foods in Boosting Digestion Metabolism and Immune Health


  • Author : Debasis Bagchi
  • Publisher : Academic Press
  • Release Date : 2021-12-01
  • Genre: Health & Fitness
  • Pages : 586
  • ISBN 10 : 9780128232194

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Nutrition and Functional Foods in Boosting Digestion Metabolism and Immune Health Excerpt :

Nutrition and Functional Foods in Boosting Digestion, Metabolism and Immune Health explores the role of appropriate nutrition and digestive enzymes in healthy digestion. The book addresses salient gastrointestinal features involved in healthy digestion pathophysiology, including coverage of the enzyme-microbiome connection and linkage, features of indigestion problems, roles of traditional and conventional ethnic foods, structurally diverse digestive enzymes, drugs, nutraceuticals and novel digestive formulations. In addition, the book addresses technological breakthroughs that have led to recent, novel discoveries and outlines nutritional guidelines and recommendations to achieve healthy digestion. This book is a useful resource for nutrition researchers, nutritionists, physicians working in the field of digestive health, pharmacists, food experts, health professionals, nurses and general practitioners, public health officials and those teaching or studying related fields. Provides coverage of digestion, human physiology and the enzyme-microbiome linkage Covers indigestion problems, including gut dysbiosis and its role in chronic disease Addresses traditional and conventional ethic foods Discusses digestive enzymes, as well as digestive drugs, enzymes, nutraceuticals and novel formulations

The Role of Functional Food Security in Global Health Book

The Role of Functional Food Security in Global Health


  • Author : Ronald Ross Watson
  • Publisher : Academic Press
  • Release Date : 2018-11-02
  • Genre: Technology & Engineering
  • Pages : 792
  • ISBN 10 : 9780128131497

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The Role of Functional Food Security in Global Health Excerpt :

The Role of Functional Food Security in Global Health presents a collective approach to food security through the use of functional foods as a strategy to prevent under nutrition and related diseases. This approach reflects the views of the Food and Agriculture Organization of the United Nations, the World Health Organization, the World Heart Federation and the American Heart Association who advise Mediterranean, Paleolithic, plant food based diets, and European vegetarian diets for the prevention of cardiovascular disease. In addition, the book also emphasizes the inclusion of spices, herbs and millets, as well as animal foods. This book will be a great resource to the food industry as it presents the most efficient ways to use technology to manufacture slowly absorbed, micronutrient rich functional foods by blending foods that are rich in healthy nutrients. Provides greater knowledge on functional food security Highlights the necessary changes to the western diet that are needed to achieve food security Explains the utility and necessity of functional food security in the prevention of noncommunicable diseases Presents policy changes in food production for farmers and the larger food industry Offers suggestions on what can be done to enhance functional food production while simultaneously decreasing production costs

Nutrition  Diet and Healthy Aging Book

Nutrition Diet and Healthy Aging


  • Author : Emiliana Giacomello
  • Publisher : Mdpi AG
  • Release Date : 2022-08-05
  • Genre: Uncategoriezed
  • Pages : 0
  • ISBN 10 : 3036548416

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Nutrition Diet and Healthy Aging Excerpt :

Over the last 100 years, the numerous advances in science, the improved sanitary conditions and a decline in poverty have led to an increase in life expectancy. As a result, in the coming years, the number of over-65s will triple, and the over-80s will be the fastest growing portion of the population. However, an increased lifespan is associated with an increase in chronic diseases, such as cardiovascular disease, diabetes, cancer, sarcopenia, and degenerative disorders. Therefore, ideally, increased lifespan should be associated to a better healthspan, which is the period one individual is living in good health. Based on evidence that aging is a multifaceted phenomenon, resulting from one or more failures at the molecular, cellular, physiologic, and functional levels, age-related diseases are difficult therapeutic targets. Data on the correlation between the quality of one's diet and life expectancy, and the application of calorie restriction regimens, or of micronutrients, antioxidants and functional foods in the diet make nutrition, together with exercise, a natural weapon to combat age-related diseases and improve healthspan.

Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress Book

Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress


  • Author : Blanca Hernandez-Ledesma
  • Publisher : Academic Press
  • Release Date : 2021-12-16
  • Genre: Technology & Engineering
  • Pages : 688
  • ISBN 10 : 9780128225844

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Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress Excerpt :

Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress presents the nutritional and technological aspects related to the development of functional foods with anti-inflammatory and antioxidant effects. Specifically, analytical approaches for the characterization of anti-inflammatory and antioxidant properties of healthy foods and functional constituents, as well as technological strategies for the extraction of compounds and fractions from raw materials to produce anti-inflammatory and antioxidant ingredients are addressed. In addition, the molecular mechanisms by which foods and their components can modulate inflammation and their oxidative stress effects on disease prevention are explored. Finally, clinical research addressing nutritional needs in pathological subjects with inflammatory diseases are considered. Covers methods of analysis and extraction of anti-inflammatory and antioxidant compounds Offers an overview of the main anti-inflammatory and antioxidant compounds in foods Provides a guide on the mechanisms of action and health benefits of anti-inflammatory and antioxidant dietary bioactives

Antioxidants and Functional Foods for Neurodegenerative Disorders Book

Antioxidants and Functional Foods for Neurodegenerative Disorders


  • Author : Abhai Kumar
  • Publisher : CRC Press
  • Release Date : 2021-01-07
  • Genre: Health & Fitness
  • Pages : 472
  • ISBN 10 : 9781000282740

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Antioxidants and Functional Foods for Neurodegenerative Disorders Excerpt :

Neurodegenerative diseases, including Alzheimer’s and Parkinson’s disease, are a growing problem across the world’s aging population. Oxidative stress in the brain plays a central role in a common pathophysiology of these diseases. This book presents scientific research on the potential of antioxidant therapy in the prevention and treatment of neurodegenerative disorders. This book outlines the roles of oxidative stress and diabetes mellitus in neurodegeneration, describes the molecular mechanisms of neurodegenerative disorders including the roles of environmental pollutants and inflammatory responses, and explores mitochondrial dysfunction. It then describes the protective abilities of antioxidants – including vitamin D, tocotrienol and coenzyme Q10 – against neurodegeneration. The book demonstrates the therapeutic potential of ketogenic diets, and highlights the roles of medicinal plants, phytopharmaceuticals, traditional medicines and food nutrients in neuroprotection. Key Features: Explains damage caused by numerous neurodegenerative disorders and the possible protection offered by antioxidants and functional foods. Describes molecular mechanisms of neurodegeneration by oxidative stress, advancing age, diabetes and mitochondrial dysfunctions. Demonstrates protection offered by nutraceuticals, antioxidants, botanical extracts and functional foods. The book contains twenty-three chapters divided into six sections written by leading researchers. This book is essential reading for health professionals, dietitians, food and nutrition scientists and anyone wanting to improve their knowledge of etiology of neurodegenerative diseases.

Handbook of Clinical Nutrition and Aging Book

Handbook of Clinical Nutrition and Aging


  • Author : Connie Watkins Bales
  • Publisher : Springer
  • Release Date : 2014-11-27
  • Genre: Medical
  • Pages : 442
  • ISBN 10 : 9781493919291

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Handbook of Clinical Nutrition and Aging Excerpt :

This is the new and fully revised third edition of the well-received text that is the benchmark book in the field of nutrition and aging. The editors (specialists in geriatric nutrition, medical sociology, and clinical nutrition, respectively) and contributors (a panel of recognized academic nutritionists, geriatricians, clinicians, and other scientists) have added a number of new chapters and have thoroughly updated the widely acclaimed second edition. This third edition provides fresh perspectives and the latest scientific and clinical developments on the interaction of nutrition with age-associated disease and provides practical, evidence-based options to enhance this at-risk population’s potential for optimal health and disease prevention. Chapters on a wide range of topics, such as the role of nutrition in physical and cognitive function, and coverage of an array of clinical conditions (obesity, diabetes, heart failure, cancer, kidney disease, osteoporosis), compliment chapters on food insecurity, anti-aging and nutritional supplements, making this third edition uniquely different from previous editions. Handbook of Clinical Nutrition and Aging, Third Edition, is a practical and comprehensive resource and an invaluable guide to nutritionists, physicians, nurses, social workers and others who provide health care for the ever-increasing aging population.

Nutrition and Skin Book

Nutrition and Skin


  • Author : Apostolos Pappas
  • Publisher : Springer Science & Business Media
  • Release Date : 2011-09-15
  • Genre: Medical
  • Pages : 228
  • ISBN 10 : 1441979670

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Nutrition and Skin Excerpt :

The book will educate and decode the role of vitamins, essential fatty acids and other nutraceuticals on skin health and their tremendous impact to the current needs of the skin care industry. Focus on conditions, as acne, dermatitis, dry scaly skin or alopecia will provide a comprehensive knowledge of the relationship of nutrition and skin as well as the current attempts in nutritional or dermatological research. It will stimulate food professionals to brainstorm for new products and opportunities that will target the emerging antiaging and wellness trends and modern consumer needs.

Dietary Patterns and Whole Plant Foods in Aging and Disease Book

Dietary Patterns and Whole Plant Foods in Aging and Disease


  • Author : Mark L. Dreher
  • Publisher : Humana Press
  • Release Date : 2018-02-13
  • Genre: Medical
  • Pages : 619
  • ISBN 10 : 9783319591803

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Dietary Patterns and Whole Plant Foods in Aging and Disease Excerpt :

This text provides a comprehensive review of the latest research on the effects of dietary patterns and whole plant foods on general health, aging, and cardiometabolic disease risk from major prospective cohort studies and randomized controlled trials (RCTs) and their meta-analyses. The book extensively assesses, the effects of lifestyle, dietary patterns, and specific whole plant foods on the quality of aging; the impact of fiber-rich foods on colonic microbiotia and weight regulation, the effects of which influence the quality of aging; the effects of fiber-rich diets on the aging gastrointestinal tract; and the role of dietary patterns and specific whole plant foods on coronary heart disease, hypertension, chronic kidney disease, stroke and type 2 diabetes. Figures are extensively used to highlight findings and tables summarizing food composition dietary patterns and whole plant foods. Tables summarizing meta-analyses and representative cohort studies and RCTs provide state-of-the-art coverage of the important effect of dietary patterns and whole plant foods on aging and cardiometabolic diseases. Dietary Patterns and Whole Plant Foods in Aging and Disease will serve as a very useful, state -of -the-art resource for dietitians, physicians, nurses, food industry scientists, researchers, naturopathic doctors, educators and their students interested in the role of dietary patterns and specific whole plant foods on aging and disease. The probability of healthy aging and disease prevention is significantly improved by 70% when individuals and populations follow a healthy lifestyle. Healthy lifestyle choices include adhering to a healthy dietary pattern, increasing physical activity most days of the week, achieving and maintaining lean body weight and waist size, and the cessation of smoking. It is estimated that 90% or more of those in westernized populations are on track for unhealthy aging and increased cardiometabolic disease risk, especially with the obesity pandem

Aging  Nutrition and Taste Book

Aging Nutrition and Taste


  • Author : Jacqueline B. Marcus
  • Publisher : Academic Press
  • Release Date : 2019-04-15
  • Genre: Health & Fitness
  • Pages : 526
  • ISBN 10 : 9780128135280

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Aging Nutrition and Taste Excerpt :

Approximately 380 million people worldwide are 60 years of age or older. This number is predicted to triple to more than 1 billion by 2025. Aging, Nutrition and Taste: Nutrition, Food Science and Culinary Perspectives for Aging Tastefully provides research, facts, theories, practical advice and recipes with full color photographs to feed the rapidly growing aging population healthfully. This book takes an integrated approach, utilizing nutrition, food science and the culinary arts. A significant number of aging adults may have taste and smell or chemosensory disorders and many may also be considered to be undernourished. While this can be partially attributed to the behavioral, physical and social changes that come with aging, the loss or decline in taste and smell may be at the root of other disorders. Aging adults may not know that these disorders exist nor what can be done to compensate. This text seeks to fill the knowledge gap. Aging, Nutrition and Taste: Nutrition, Food Science and Culinary Perspectives for Aging Tastefully examines aging from three perspectives: nutritional changes that affect health and well-being; food science applications that address age-specific chemosensory changes, compromised disease states and health, and culinary arts techniques that help make food more appealing to diminishing senses. Beyond scientific theory, readers will find practical tips and techniques, products, recipes, and menus to increase the desirability, consumption and gratification of healthy foods and beverages as people age. Presents information on new research and theories including a fresh look at calcium, cholesterol, fibers, omega-3 fatty acids, higher protein requirements, vitamins C, E, D, trace minerals and phytonutrients and others specifically for the aging population Includes easy to access and usable definitions in each chapter, guidelines, recommendations, tables and usable bytes of information for health professionals, those who work with aging populati

Food for the Ageing Population Book

Food for the Ageing Population


  • Author : Monique Raats
  • Publisher : Elsevier
  • Release Date : 2008-12-17
  • Genre: Technology & Engineering
  • Pages : 652
  • ISBN 10 : 9781845695484

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Food for the Ageing Population Excerpt :

The world’s ageing population is increasing and food professionals will have to address the needs of older generations more closely in the future. This unique volume reviews the characteristics of the ageing population as food consumers, the role of nutrition in healthy ageing and the design of food products and services for the elderly. Chapters in part one discuss aspects of the elderly’s relationship with food such as appetite and ageing, ageing and sensory perception, food and satisfaction with life, and the social significance of meals. The second part of the book reviews the role of nutrition in extending functionality into later years, with chapters on topics such as undernutrition and conditions such as Alzheimer's disease, bone and joint health and eye-related disorders. Concluding chapters address the issues of food safety and the elderly, designing new foods and beverages for the ageing and nutrition education programmes. With its distinguished editors and contributors, Food for the ageing population is an essential reference for those involved in the research, development and provision of food products for the older generation. A unique review of the chararacteristics of the ageing population as food consumers Discusses aspects of the elderlys relationship with food, including appetite, ageing and sensory perception and the social significance of meals Examines the role of nutrition in extending functionality in later years, focusing on undernutrition, Alzheimers and bone and joint health