Download or read book Polyamines in Health and Nutrition written by Susan Bardocz and published by Springer Science & Business Media. This book was released on 1999-06-30 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: The importance of polyamines for all living cells has been recognized since spermine was discovered in human semen more than 300 years ago. Polyamine research intensified when analytical methods were developed for their determination, particularly in tissues and biological fluids. Discovering their close correlation with cancer, and that polyamine concentrations change during the cell cycle, gave reason for further research in this topic. Polyamines in Health and Nutrition concentrates on the direction of polyamine research which has the capacity to influence and benefit our health and which can explain some of the discrepancies and failures of earlier research. It is important to recognize the dietary contribution to the polyamine body pool and to investigate how the polyamine content of the diet can be changed, with the ultimate aim of using this information to improve our health.
Download or read book Polyamines in Plant Biotechnology Food Nutrition and Human Health written by Rubén Alcázar and published by Frontiers Media SA. This book was released on 2020-03-24 with total page 292 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Handbook of dietary and nutritional aspects of bottle feeding written by Victor R. Preedy and published by BRILL. This book was released on 2023-08-07 with total page 662 pages. Available in PDF, EPUB and Kindle. Book excerpt: Newborn babies are usually fed via the breast which ensures optimal development and emotional mother-child bonding. However, in some circumstances breast feeding may be either inadequate or impractical. Historically, deficiencies in the provision of breast milk were addressed by wet-nurse feeding but this was superseded by the introduction of artificial milk feeds, i.e. formula or bottle feeds. This handbook covers formula feeds in the most comprehensive way. Each contribution starts with convenient summary points. Six parts give information about historical and international aspects (South American, African and Chinese perspectives), composition, microbiological and chemical contaminants, allergy and immunology, effects on physical development and metabolic responses, and effects on psychological and neurodevelopment. The ‘Handbook of dietary and nutritional aspects of bottle feeding’ is essential reading material for nutritionists, dieticians, paediatricians, midwives, pharmacologists, health care professionals, general practitioners and those interested in babies health in general.
Download or read book Polyamines of Plant Origin An Important Dietary Consideration for Human Health written by Denise C. Hunter and published by . This book was released on 2012 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Impact of Early Life Nutrition on Immune System Development and Related Health Outcomes in Later Life written by Laxmi Yeruva and published by Frontiers Media SA. This book was released on 2021-05-28 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Gut Environment of Pigs written by J. E. Lindberg and published by 5m Books Ltd. This book was released on 2020-11-22 with total page 341 pages. Available in PDF, EPUB and Kindle. Book excerpt: This detailed volume discusses two main subjects concerning pigs: the mechanisms that determine their gastrointestinal tract's ability to withstand potential damage and the European Union's use of feed additives and probiotics instead of antibiotics as growth promoters.
Download or read book Handbook of Milk of Non Bovine Mammals written by Young W. Park and published by John Wiley & Sons. This book was released on 2017-07-24 with total page 728 pages. Available in PDF, EPUB and Kindle. Book excerpt: THE ONLY SINGLE-SOURCE GUIDE TO THE LATEST SCIENCE, NUTRITION, AND APPLICATIONS OF ALL THE NON-BOVINE MILKS CONSUMED AROUND THE WORLD Featuring contributions by an international team of dairy and nutrition experts, this second edition of the popular Handbook of Milk of Non-Bovine Mammals provides comprehensive coverage of milk and dairy products derived from all non-bovine dairy species. Milks derived from domesticated dairy species other than the cow are an essential dietary component for many countries around the world. Especially in developing and under-developed countries, milks from secondary dairy species are essential sources of nutrition for the humanity. Due to the unavailability of cow milk and the low consumption of meat, the milks of non-bovine species such as goat, buffalo, sheep, horse, camel, Zebu, Yak, mare and reindeer are critical daily food sources of protein, phosphate and calcium. Furthermore, because of hypoallergenic properties of certain species milk including goats, mare and camel are increasingly recommended as substitutes in diets for those who suffer from cow milk allergies. This book: Discusses key aspects of non-bovine milk production, including raw milk production in various regions worldwide Describes the compositional, nutritional, therapeutic, physio-chemical, and microbiological characteristics of all non-bovine milks Addresses processing technologies as well as various approaches to the distribution and consumption of manufactured milk products Expounds characteristics of non-bovine species milks relative to those of human milk, including nutritional, allergenic, immunological, health and cultural factors. Features six new chapters, including one focusing on the use of non-bovine species milk components in the manufacture of infant formula products Thoroughly updated and revised to reflect the many advances that have occurred in the dairy industry since the publication of the acclaimed first edition, Handbook of Milk of Non-Bovine Mammals, 2nd Edition is an essential reference for dairy scientists, nutritionists, food chemists, animal scientists, allergy specialists, health professionals, and allied professionals.
Download or read book The Physiology of Polyamines written by Uriel Bachrach and published by CRC Press. This book was released on 1989-03-31 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt: The state of the art in the area of polyamines is presented in this useful, two-volume publication. Basic information describing the role of polyamines in the processes of growth and differentiation is given. Also included are data on the regulation of polyamine biosynthesis and metabolism and their interactions with nucleic acids. Several chapters are devoted to the role of polyamines in various aspects of plant biology, with a special emphasis on their participation in the response of plants to extreme environments. Special attention is given to the use of inhibitors of polyamine biosynthesis as potential antitumor and antiproliferative agents. Additionally, recent progress in the molecular biology and genetic engineering of genes coding for polyamine biosynthetic enzymes is described. Cancer researchers, biologists, geneticists, biochemists, physiologists, and clinicians will find this volume indispensible. Contents VOLUME II: POLYAMINES IN MICROBES. Polyamines and the Growth of Bacteria and Viruses. Polyamines in Thermophiles. Propylamine Transfer Reactions in Thermophilic Archaebacteria: Enzymological Aspects and Comparative Biochemistry. Microbial Mutants Deficient in Polyamine Synthesis. Regulation of the Putrescine Biosynthetic Genes (SpeA, speB, and speC) in Escherichia coli. Utilization of L-Arginine, L-Ornithine, Agmatine, and Putrescine as the Major Source of Nitrogen and Its Control in Escherichia coli. POLYAMINES AND PLANTS. Polyamines and Plant Response to Stress. Polyamines and Plant Growth and Development. Polyamines and Plant Hormones. Polyamines in Plant Mutants. POLYAMINES AND DISEASES. Polyamines in Health and Disease. Polyamine Metabolism and Neoplastic Growth: A Programmed Deregulation? Polyamines as Markers of Malignancy. Polyamines as Indicators of Disease Activity and Response to Therapy in Cancer Patients. Inhibitors of Polyamine Biosynthesis as Therapeutic Agents. Clinical Studies of a- Difluoromethylornithine and a-Interferon in Cancer Patients. Changes in Polyamine Metabolism in Tumor-Bearing Hosts with Total Parenteral Nutrition and Intravenous Infusion of a-Difluoromethylornithine. Index. c. 328 pp., 7x10, due February 1989, ISBN-0-8493-6809-X.
Download or read book Infant Nutrition and Feeding written by R. Mauricio Barría and published by BoD – Books on Demand. This book was released on 2024-07-10 with total page 270 pages. Available in PDF, EPUB and Kindle. Book excerpt: The field of infant nutrition and feeding has been a long-standing and permanent concern within the field of child health, given the crucial role it plays in the current and future health and development of individuals. Although optimal feeding practices are recognized to achieve greater well-being, growth, and child health, differences and gaps still persist. This book covers a variety of crucial topics related to infant nutrition and feeding, which have been grouped into four sections. The book comprises 16 chapters that address pertinent issues on infant feeding. It places a strong emphasis on the process of breastfeeding and human milk intake, while also acknowledging the challenges and necessity for coverage in the case of infant formula intake. Additionally, it provides an overview of feeding patterns and interventions to enhance nutritional outcomes in young children. The book aims to contribute to the clinical work of health professionals tasked with addressing the infant nutrition and feeding needs of children in various settings and circumstances.
Download or read book Soybean and Health written by Hany El-Shemy and published by BoD – Books on Demand. This book was released on 2011-09-12 with total page 516 pages. Available in PDF, EPUB and Kindle. Book excerpt: Worldwide, soybean seed proteins represent a major source of amino acids for human and animal nutrition. Soybean seeds are an important and economical source of protein in the diet of many developed and developing countries. Soy is a complete protein, and soy-foods are rich in vitamins and minerals. Soybean protein provides all the essential amino acids in the amounts needed for human health. Recent research suggests that soy may also lower risk of prostate, colon and breast cancers as well as osteoporosis and other bone health problems, and alleviate hot flashes associated with menopause. This volume is expected to be useful for student, researchers and public who are interested in soybean.
Download or read book Phytochemicals in Soybeans written by Yang Li and published by CRC Press. This book was released on 2022-05-29 with total page 539 pages. Available in PDF, EPUB and Kindle. Book excerpt: Soybeans represent an excellent source of high-quality protein with a low content in saturated fat. They can be made into various foods, such as tofu, miso, breakfast cereals, energy bars, and soy cakes. Much research has been carried out on the positive health effects of soybeans, and increasing evidence shows that consumption of soybeans may reduce the risk of osteoporosis, have a beneficial role in chronic renal disease, lower plasma cholesterol, and decrease the risk of coronary heart disease. Phytochemicals in Soybeans: Bioactivity and Health Benefits describes in detail the chemical characteristics of health-promoting components of soybeans and soybean products, their impacts on human health, and emerging technologies about soybean processing and new products. With 22 chapters containing the most recent information associated with soybean products, topics of the chapters include soybeans’ role in human nutrition and health, their composition and physicochemical properties, action mechanism of their physiologic function, processing engineering technology, food safety, and quality control. Key Features: Promotes soybean products as functional food with advanced processing technology Presents the basic research containing the experimental design, methods used, and a detailed description of the results. Provides a systematic approach to the subject to facilitate a better comprehension of the subjects with illustrations and diagrams Includes a comprehensive and up-to-date list of references With contributions from authors around the world who are experts in their field, this book contains new information on the health impacts of soybean consumption, new product development, and alternative technologies of soybean processing, and will be useful for professors and researchers, as well as graduate and undergraduate students alike.
Download or read book Amino Acids in Nutrition and Health written by Guoyao Wu and published by Springer Nature. This book was released on 2021-03-26 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: Amino acids (AAs) are not only building blocks of protein, but are also signalling molecules as well as regulators of gene expression and the protein phosphorylation cascade. Additionally, AAs are key precursors for syntheses of hormones and low-molecular weight nitrogenous substances with each having enormous biological importance. For example, physiological concentrations of AA metabolites (e.g., nitric oxide, polyamines, glutathione, taurine, thyroid hormones, and serotonin) are required for cell functions. Growing evidence shows that humans and animals have dietary requirements for all proteinogenic AAs. Mammals, birds and fish also have species- and age-dependent needs for some AA-related substances. However, elevated levels of other products (e.g., ammonia, homocysteine, H2S, and asymmetric dimethylarginine) are pathogenic factors for neurological disorders, oxidative stress, and cardiovascular disease. Thus, optimal amounts of AAs and their ratios in diets and circulation are crucial for whole body homeostasis and health. Adequate provision of one or a mixture of functional AAs or metabolites may be beneficial for ameliorating health problems at various stages of the life cycle (e.g., fetal growth restriction, neonatal morbidity and mortality, weaning-associated intestinal dysfunction and wasting syndrome, obesity, diabetes, cardiovascular disease, the metabolic syndrome, and infertility). Dietary supplementation of these nutrients can also optimize the efficiency of metabolic transformations to enhance muscle growth, milk production, and athletic performance, while preventing excess fat deposition and reducing adiposity. Therefore, functional AAs hold great promise in improving the growth, health and well-being of individuals. Chapter 7 is available open access under a Creative Commons Attribution 4.0 International License via link.springer.com.
Download or read book Dietary Strategies for Healthy Aging Caloric Restriction and Beyond written by Sebastian J. Hofer and published by Frontiers Media SA. This book was released on 2022-03-21 with total page 155 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book How Not to Age written by Michael Greger, M.D., FACLM and published by Flatiron Books. This book was released on 2023-12-05 with total page 860 pages. Available in PDF, EPUB and Kindle. Book excerpt: Instant New York Times Bestseller Uncover the evidence-based science to slowing the effects of aging, from the New York Times bestselling author of the How Not to Die series When Dr. Michael Greger, founder of NutritionFacts.org, dove into the top peer-reviewed anti-aging medical research, he realized that diet could regulate every one of the most promising strategies for combating the effects of aging. We don’t need Big Pharma to keep us feeling young—we already have the tools. In How Not to Age, the internationally renowned physician and nutritionist breaks down the science of aging and chronic illness and explains how to help avoid the diseases most commonly encountered in our journeys through life. Physicians have long treated aging as a malady, but getting older does not have to mean getting sicker. There are eleven pathways for aging in our bodies’ cells and we can disrupt each of them. Processes like autophagy, the upcycling of unusable junk, can be boosted with spermidine, a compound found in tempeh, mushrooms, and wheat germ. Senescent “zombie” cells that spew inflammation and are linked to many age-related diseases may be cleared in part with quercetin-rich foods like onions, apples, and kale. And we can combat effects of aging without breaking the bank. Why spend a small fortune on vitamin C and nicotinamide facial serums when you can make your own for up to 2,000 times cheaper? Inspired by the dietary and lifestyle patterns of centenarians and residents of “blue zone” regions where people live the longest, Dr. Greger presents simple, accessible, and evidence-based methods to preserve the body functions that keep you feeling youthful, both physically and mentally. Brimming with expertise and actionable takeaways, How Not to Age lays out practical strategies for achieving ultimate longevity.
Download or read book Handbook of Fermented Meat and Poultry written by Fidel Toldrá and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 575 pages. Available in PDF, EPUB and Kindle. Book excerpt: An internationally respected editorial team and array of chapter contributors has developed the Handbook of Fermented Meat and Poultry, an updated and comprehensive hands-on reference book on the science and technology of processing fermented meat and poultry products. Beginning with the principles of processing fermented meat and ending with discussions of product quality, safety, and consumer acceptance, the book takes three approaches: background and principles; product categories; and product quality and safety. The historical background on the fermentation of meat and poultry products is followed by a series of discussions on their science and technology: curing, fermentation, drying and smoking, basic ingredients (raw product, additives, spices, and casings), and starter cultures. Coverage of product categories details the science and technology of making various fermented meat and poultry products from different parts of the world, including: semidry-fermented sausages (summer sausage), dry-fermented sausages (salami), sausages from other meats, and ripened meat products (ham). Product quality and safety is probably the most important aspect of making fermented meat and poultry because it addresses the question of consumer acceptance and public health safety. While a processor may produce a wonderful sausage, the product must ultimately satisfy the consumer in terms of color, texture, taste, flavor, packaging, and so on. In the current political and social climate, food safety has a high priority. Coverage includes issues such as spoilage microorganisms, pathogens, amines, toxins, HACCP and disease outbreaks.
Download or read book Soybean and Health written by Hany El-Shemy and published by IntechOpen. This book was released on 2011-09-12 with total page 514 pages. Available in PDF, EPUB and Kindle. Book excerpt: Worldwide, soybean seed proteins represent a major source of amino acids for human and animal nutrition. Soybean seeds are an important and economical source of protein in the diet of many developed and developing countries. Soy is a complete protein, and soy-foods are rich in vitamins and minerals. Soybean protein provides all the essential amino acids in the amounts needed for human health. Recent research suggests that soy may also lower risk of prostate, colon and breast cancers as well as osteoporosis and other bone health problems, and alleviate hot flashes associated with menopause. This volume is expected to be useful for student, researchers and public who are interested in soybean.
Download or read book Food Hygiene and Toxicology in Ready to Eat Foods written by Parthena Kotzekidou and published by Academic Press. This book was released on 2016-04-27 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Hygiene and Toxicology in Ready-to-Eat Foods is a solid reference for anyone in the food industry needing to understand the complex issues and mechanisms of biological control and chemical hazards to ensure food safety. infectious and non-infectious contaminants in raw, minimally processed, and prepared foods are covered in detail, as well as effective measures to avoid foodborne infections and intoxications. The book is written by an international team of experts presenting the most up-to-date research in the field, and provides current applications and guidance to enhance food safety in the food industry. Strategies and recommendations for each food category include, among others, how to avoid cross-contamination of pathogens, the proper uses of antimicrobial coatings and spray cleanings of fresh produce, and acrylamide reduction during processing. leafy vegetables, fruit juices, nuts, meat and dairy products are some of the ready-to-eat foods covered. Provides the latest on research and development in the field of food safety incorporating practical real life examples for microbiological risk assessment and reduction in the food industry Includes specific aspects of potential contamination and the importance of various risks associated with ready-to-eat foods Describes potential harmful agents that may arise in foods during processing and packaging Presents information on psychrotropic pathogens and food poisoning strains, effect of temperature, Salmonella, Listeria, Escherichia coli, Bacillus cereus, Norovirus, parasites, fungal microbiota, enterotoxins, and more