Häftad, Engelska, 2027

Food and Diets in Health and Disease

Decoding the Impact of Food Constituents on Well-Being

Av Anil Kumar Khumra, Khetan Shevkani

2081 kr

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Beskrivning

Food and Diet in Health and Disease: Decoding the Impact of Food Constituents on Well Being examines the intricate relationship between food constituents and health outcomes, addressing a significant gap in the translation of scientific knowledge into practical dietary guidance. Organized into seven comprehensive sections, the book offers an analysis of macro and micronutrients, non-nutrient compounds, and functional constituents, with a particular focus on their disease-preventative properties. The text further explores the multifaceted roles of complex carbohydrates, proteins, lipids, and phytonutrients in promoting health, while also providing an in-depth analysis of traditional dietary frameworks, such as the Mediterranean and Ayurvedic diets, as mechanisms for disease mitigation. Targeted for food scientists and nutritionists, "Food and Diet in Health and Disease” serves as a resource that synthesizes the latest evidence-based research into actionable dietary strategies. Each chapter addresses prevalent health challenges, including the management of diabetes, obesity, the gut microbiome and mental health, while also considering the implications of food safety and public health policy.

Analyzes food constituents, such as macro and micronutrients, non-nutrient compounds and functional constituents, for their disease preventative properties
Explores how complex carbohydrates, lipids, proteins, and phytonutrients impact health
Highlights the roles of Mediterranean and Ayurvedic diets in disease prevention
Explores food constituents linked to gut microbiome for enhanced metabolism and immunity
Addresses food safety risks from pesticides, heavy metals, and additives, and their impact on health

Produktinformation

Utgivningsdatum: 2027-05-01
Mått: 152 x 229 x undefined mm
Vikt: 450 g
Format: Häftad
Språk: Engelska
Antal sidor: 450
Förlag: Elsevier Science
ISBN: 9780443447044

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Mer om författaren

Anil Kumar holds a doctorate in Dairy Chemistry and brings over 17 years of professional experience in food science and technology. With a focus on the chemical and biological properties of food and their relation to disease prevention, the author has worked on various research projects. Their published works include more than 60 articles, such as research papers, reviews, book chapters, and monographs, in renowned journals. These publications cover a range of topics, including anticancer properties, dye reduction potential of carbon quantum dots, biological activities of food phytoconstituents, and the development of methods for detecting food adulteration.Dr. Khetan Shevkani holds a doctorate degree in Food Science and Technology and has made significant research contributions in the areas of grain processing and fruit/vegetable preservation technology. He has a specific focus on the characterisation and application of plant proteins, chemistry and technology of starches, processing of gluten-free products, extrusion cooking, plant nutraceuticals and novel process optimisation. He has co-edited one book and authored 44 publications, including 11 chapters and 7 comprehensive reviews, as a single, first/main or co-author. Based on the citations of his research, he has been ranked among the top (2%) scientists in the world in 2022 and 2024 by Stanford University, USA.

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