Wheat and Rice in Disease Prevention and Health (inbunden)
Fler böcker inom
Inbunden (Hardback)
Antal sidor
Academic Press
RossWatson, Ronald / R.Preedy, Victor / Zibadi, Sherma
277 x 218 x 33 mm
1861 g
Antal komponenter
2 Hardbacks
Wheat and Rice in Disease Prevention and Health (inbunden)

Wheat and Rice in Disease Prevention and Health

Benefits, risks and mechanisms of whole grains in health promotion

Inbunden Engelska, 2014-04-10
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Wheat and Rice in Disease Prevention and Health reviews the wide range of studies focusing on the health benefits and disease prevention associated with the consumption of wheat and rice, the two most widely consumed whole grains. This book provides researchers, clinicians, and students with a comprehensive, definitive, and up-to-date compendium on the diverse basic and translational aspects of whole grain consumption and its protective effects across human health and disease. It serves as both a resource for current researchers as well as a guide to assist those in related disciplines to enter the realm of whole grain and nutrition research.

Overall, studies have shown that a decrease in the amount of whole grains in the modern diet is related to a corresponding increase in health problems that are attributed to this all-too-common dietary imbalance. The resulting health issues associated with an over-processed diet, which provides inadequate levels of nutrients from whole grains, may include obesity, diabetes, high blood lipids, chronic inflammatory states, and an excess of oxidative stress. Strength and endurance may also suffer as a result of these nutrient deficiencies, followed by declines in energy and immunity.

  • Saves researchers and clinicians time in quickly accessing the latest details on a broad range of nutritional and epidemiological issues
  • Provides a common language for nutritionists, nutrition researchers, epidemiologists, and dietitians to discuss how the action of wheat and rice protect against disease and modify human health
  • Preclinical, clinical, and population studies help nutritionists, dieticians, and clinicians map out key areas for research and further clinical recommendations
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Ronald Ross Watson, PhD, is Professor of Health Promotion Sciences at the University of Arizona, Mel and Enid Zuckerman College of Public Health. Dr. Watson began his research in public health at the Harvard School of Public Health as a Fellow in 1971 doing field work on vaccines in Saudi Arabia. He has done clinical studies in Colombia, Iran, Egypt, Saudi Arabia and the United States which provides a broad international view of public health. He has served in the military reserve hospital for 17 years with extensive training in medical responses to disasters as the chief biochemistry officer of a general hospital, retiring as a Lt. Colonel. He is a distinguished member of several national and international nutrition, immunology, and cancer societies. Dr. Watson's career has involved studying many lifestyle aspects for their uses in health promotion. He has edited over 100 biomedical reference books and 450 papers and chapters. His teaching and research focuses on alcohol, tobacco, and drugs of abuse in heart function and disease in mouse models. Victor R. Preedy BSc, PhD, DSc, FRSB, FRSPH, FRCPath, FRSC is a staff member of the Faculty of Life Sciences and Medicine within King's College London. He is also a member of the Division of Diabetes and Nutritional Sciences (research) and the Department of Nutrition and Dietetics (teaching). Professor Preedy is also Director of the Genomics Centre of King's College London.

Professor Preedy graduated in 1974 with an Honours Degree in Biology and Physiology with Pharmacology. He gained his University of London PhD in 1981. In 1992, he received his Membership of the Royal College of Pathologists and in 1993 he gained his second doctorate (DSc), for his outstanding contribution to protein metabolism in health and disease. Professor Preedy was elected as a Fellow to the Institute of Biology in 1995 and to the Royal College of Pathologists in 2000. Since then he has been elected as a Fellow to the Royal Society for the Promotion of Health (2004) and The Royal Institute of Public Health (2004). In 2009, Professor Preedy became a Fellow of the Royal Society for Public Health and in 2012 a Fellow of the Royal Society of Chemistry. Professor Preedy has carried out research when attached to Imperial College London, The School of Pharmacy (now part of University College London) and the MRC Centre at Northwick Park Hospital. He has collaborated with research groups in Finland, Japan, Australia, USA and Germany. Prof Preedy is a leading expert on the science of health and has a long standing interest in neurological disease and tissue pathology. He has lectured nationally and internationally. To his credit, Professor Preedy has published over 600 articles, which includes peer-reviewed manuscripts based on original research, abstracts and symposium presentations, reviews and numerous books and volumes. Dr. Sherma Zibadi received her Ph.D. in Nutritional Sciences from the University of Arizona. Her me...



Section A: Wheat Components in Disease Prevention: Overview

1 Whole Wheat Pasta and Health

2 Whole Grain and Phytate-Degrading Human Bifidobacteria

Section B: Wheat in Commercial Animal Production

3 Effect of Whole Wheat Feeding on Gut Function and Nutrient Utilization in Poultry

4 Whole Wheat in Commercial Poultry Production

Section C: Wheat in Diabetes and Heart Disease Prevention

5 Wheat Fiber in Postprandial Metabolic Profile and Health

6 Bioavailability of Calcium, Iron, and Zinc in Whole Wheat Flour

7 Nutritive and Digestive Effects of Starch and Fiber in Whole Wheat

Section D: Wheat in Cancer Prevention

8 Colorectal Cancer Prevention by Wheat Consumption: A Three-Valued Logic - True, False, Or Otherwise?

9 Whole Grain and Dietary Fiber Intake and Risk of Prostate Cancer

10 Bioactive Phytochemicals in Wheat Bran for Colon Cancer Prevention

Section E: Gluten and Disease

11 Immunologic Reactions to Wheat: Celiac Disease, Wheat Allergy and Gluten Sensitivity

12 Celiac Disease and its Therapy: Current Approaches and New Advances

13 Gluten Metabolism in Humans: Involvement of the Gut Microbiota

14 Adverse Reactions to Gluten: Exploitation of Sourdough Fermentation

Section F: Wheat Fiber

15 Antioxidant Properties of Wheat Bran against Oxidative Stress

16 Wheat and Rice Dietary Fiber in Colorectal Cancer Prevention and the Maintenance of Health

17 Sensory, Technological, and Health Aspects of Adding Fiber to Wheat-Based Pasta

18 Dietary Fiber and Wheat Bran in Childhood Constipation and Health

19 Wheat Bran and Cadmium in Human Health

Section G: Wheat Toxicity

20 Wheat Contaminants (Pesticides) and their Dissipation during Processing


Section A: Overview of Rice and Health

A1 Nutrients and Rice Consumption

21 Genetically Modified Rice with Health Benefits as a Means to Reduce Micronutrient Malnutrition: Global Status, Consumer Preferences, and Potential Health Impacts of Rice Biofortification

22 Rice Bran: A Food Ingredient with Global Public Health Opportunities

23 Rice Bran Oil: Benefits to Health and Applications in Pharmaceutical Formulations

24 Rice Intake, Weight Change and Metabolic Syndrome

A2 Rice in Diabetes Prevention and Treatment

25 Glycemic Index of Indian Cereal Staple Foods and their Relationship to Diabetes and Metabolic Syndrome

26 Rice and Type 2 Diabetes

27 Rice and the Glycemic Index

A3 Rice Toxicity and Toxic Contaminants

28 Arsenic in Rice: Sources and Human Health Risk

29 Arsenic in Rice-Based Infant Foods

30 Inorganic Arsenic in Rice and Rice Bran: Health Implications

A4 Rice Fiber

31 Apoptosis and Arabinoxylan Rice Bran