Alam Zeb – författare

Rheumatoid arthritis (RA) is a chronic inflammatory disease that primarily affects joints and bones. Disease‑modifying anti‑rheumatic drugs, biologics, and NSAIDs are mostly acclaimed for symptomatic relief, but these may have adverse outcomes. Extensive research has been conducted to find alternative and safe treatment options for RA. Phytochemicals in the Management of Rheumatoid Arthritis examines advanced knowledge about pathogenesis, diagnosis, and conventional treatment of RA and the application of phytochemicals in the management and prophylaxis of RA through modulation of molecular targets such as matrix metalloproteinases, nuclear factor kappa B, arachidonic acid, RANKL, and JAK/STAT.

This book contains research on the mechanisms of action, dosage, and molecular pathways affected by phytochemicals to treat RA and emphasizes the targeted‑drug delivery and novel dosage forms of phytochemicals to improve therapeutic efficacy and abate adverse effects. Additionally, it provides information on clinical studies and the use of photodynamic therapy for the management of RA. It will equip postgraduate students, health professionals, practitioners, pharmaceutical researchers, and biomedical scientists with valuable evidence about the anti‑arthritic foods, nutrients, and phytochemicals required for treating RA.

A wide-ranging exploration of the science and practice of food frying

Frying is one of the world’s most popular methods of food preparation. Whether using oils or fats, it is valued for the particular flavors and textures it can bring, and represents a multibillion-dollar sector of the global economy. Food Frying: Chemistry, Biochemistry and Safety explores this important cooking technique in its scientific dimensions, charting the relationships between the chemical reactions produced during frying, the changes in food quality that these engender, and associated digestive and health-related issues.

By outlining these connections, the author provides an aid to a safer, healthier approach to food frying. Topics covered range from culturally specific forms of frying to detailed analyses of the chemical and biochemical processes involved in its practice. Delivering these insights in a practical and easy-to-follow manner, this unique text includes:  

Food Frying: Chemistry, Biochemistry and Safety is an invaluable resource for all those who work with fried foods, whether they be food industry professionals, food scientists, or workers in the oil and fat industries. 

A wide-ranging exploration of the science and practice of food frying

Frying is one of the world’s most popular methods of food preparation. Whether using oils or fats, it is valued for the particular flavors and textures it can bring, and represents a multibillion-dollar sector of the global economy. Food Frying: Chemistry, Biochemistry and Safety explores this important cooking technique in its scientific dimensions, charting the relationships between the chemical reactions produced during frying, the changes in food quality that these engender, and associated digestive and health-related issues.

By outlining these connections, the author provides an aid to a safer, healthier approach to food frying. Topics covered range from culturally specific forms of frying to detailed analyses of the chemical and biochemical processes involved in its practice. Delivering these insights in a practical and easy-to-follow manner, this unique text includes:  

Food Frying: Chemistry, Biochemistry and Safety is an invaluable resource for all those who work with fried foods, whether they be food industry professionals, food scientists, or workers in the oil and fat industries. 

Featuring helpful quizzes, section summaries, and key chapter points, this textbook is the perfect learning tool for advanced chemistry undergraduates and post-graduates looking to gain a fundamental understanding of phenolic antioxidants in food products.