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6 produkter
6 produkter
1 094 kr
Skickas inom 10-15 vardagar
Substantial evidence suggests that rice by-products such as rice husk, rice straw, broken rice, rice germ, rice bran, and brewers’ rice may possess beneficial effects against oxidative stress and metabolic disorders.
1 094 kr
Skickas inom 10-15 vardagar
Substantial evidence suggests that rice by-products such as rice husk, rice straw, broken rice, rice germ, rice bran, and brewers’ rice may possess beneficial effects against oxidative stress and metabolic disorders.
1 528 kr
Skickas inom 10-15 vardagar
The average life expectancy has increased worldwide in the recent decades. This has presented new challenges as old age brings the onset of diseases such as cancer, neurodegenerative disorders, cardiovascular disease, type 2 diabetes, arthritis, osteoporosis, stroke, and Alzheimer’s disease. Studies and research have shown the potential preventive and therapeutic roles of antioxidants in aging and age-related diseases by inhibiting the formation or disrupting the propagation of free radicals and thus increasing healthy longevity, enhancing immune function, and decreasing oxidative stress. This has made an antioxidant rich diet of increasing importance in battling the detrimental effects of the aging process.“The Role of Antioxidants in Longevity and Age-Related Diseases” is the book that compiles research on antioxidants and their biological mechanisms that mediate age-related diseases. This book covers the major issues linked to antioxidants, aging, and age-related diseases, including changes in organ systems over the lifespan, age-related oxidative stress-induced redox imbalance, inflammaging, implications of inflammation in aging and age-related diseases, and the important role of antioxidant-rich foods in their prevention and treatment of various age-related diseases. For researchers seeking a comprehensive single source on antioxidants and their roles in aging and age-related diseases, this novel text provides an up-to-date overview.
1 528 kr
Skickas inom 10-15 vardagar
The average life expectancy has increased worldwide in the recent decades. This has presented new challenges as old age brings the onset of diseases such as cancer, neurodegenerative disorders, cardiovascular disease, type 2 diabetes, arthritis, osteoporosis, stroke, and Alzheimer’s disease. Studies and research have shown the potential preventive and therapeutic roles of antioxidants in aging and age-related diseases by inhibiting the formation or disrupting the propagation of free radicals and thus increasing healthy longevity, enhancing immune function, and decreasing oxidative stress. This has made an antioxidant rich diet of increasing importance in battling the detrimental effects of the aging process.“The Role of Antioxidants in Longevity and Age-Related Diseases” is the book that compiles research on antioxidants and their biological mechanisms that mediate age-related diseases. This book covers the major issues linked to antioxidants, aging, and age-related diseases, including changes in organ systems over the lifespan, age-related oxidative stress-induced redox imbalance, inflammaging, implications of inflammation in aging and age-related diseases, and the important role of antioxidant-rich foods in their prevention and treatment of various age-related diseases. For researchers seeking a comprehensive single source on antioxidants and their roles in aging and age-related diseases, this novel text provides an up-to-date overview.
Nutrients and Oxidative Stress: Biochemistry Aspects and Pharmacological Insights
Häftad, Engelska, 2024
605 kr
Skickas inom 10-15 vardagar
Oxidative stress plays a prominent role in the development of numerous human diseases associated with animal-based protein, high-carbohydrate diets and excessive fat consumption. Obesity represents the main risk factor for chronic diseases such as cardiovascular disease, cancer, and type 2 diabetes. Extensive research highlights the detrimental impacts of diets high in saturated fat and refined carbohydrates. Type 2 diabetes, cardiovascular disease and obesity are attributed to the sedentary lifestyles, overconsumption of foods high in saturated fats and carbohydrates, and the saturation of nutrient storage. Indeed, the effects of oxidative stress are associated with the absolute quantity and the type of macronutrients; both of these aspects contribute to oxidative stress and may favor the development of obesity-associated diseases and obesity. Nonetheless, the underlying mechanisms of nutritionally mediated oxidative stress are complex and poorly understood. The literature reported on nutritionally mediated oxidative stress and the role of diets in oxidative stress-induced diseases has not well been compiled in a singular source.“Nutrients and Oxidative Stress: Biochemistry Aspects and Pharmacological Insights” explores how dietary choices dampen or exacerbate inflammation and oxidative stress. The implications of oxidative stress in glucose metabolism and adipocyte and obesity-associated non-communicable diseases are also discussed in this brief. Several issues linked to nutritionally mediated oxidative stress, including high carbohydrates, high animal-based proteins, and excessive consumption of fats and oxidative stress, and molecular mechanisms of oxidative stress-induced diseases are covered. The role of diets in oxidative stress-induced diseases is also discussed. By summarizing all the literature in one place, this work provides a cohesive representation of the information and practical reference on the underlying mechanisms of nutritionally mediated oxidative stress involved in the prevention of chronic diseases. The work provides a better understanding of the nutritionally mediated oxidative stress and the molecular mechanisms of oxidative stress in the development of chronic diseases and obesity.
Rice Noodles: Quality Improvement, Processing Techniques and Nutritional Aspects
Häftad, Engelska, 2025
1 589 kr
Skickas inom 10-15 vardagar
Rice is a fundamental principal food for more than half of the world’s people, providing more than 20% of the calories consumed globally, particularly in Latin America and West Indies, the Middle East, and Southeast Asia. Rice is usually consumed as fully mature grains in the form of whole kernels after boiling in excess water or cooking using a certain amount of water. Besides traditional consumption, rice has been increasingly used as an ingredient of various food formulations including rice-based products. Rice-based food products are commonly consumed globally, providing up to 43% and 46% of dietary protein and dietary energy in the sub-Saharan region, respectively. Rice noodles, also known as rice noodle strips or rice vermicelli, based on the rice flour or rice starch obtained by wet-milling, are one of the popular types of rice-based products consumed in Asian countries. There are various sizes and shapes of rice noodles, namely short and long, round and flat, and thin and thick. Traditionally, rice noodles are made from long-grain rice with intermediate to high amylose content. Since amylose networks play a crucial role in the structure of rice noodles, high amylose rice is often utilized for making rice noodles. Nonetheless, rice noodles made from different rice cultivars give different qualities. Amylose plays a crucial role in regulating the glycemic index. Starchy foods that are rich in amylose are linked to slower emptying of the human gastrointestinal tract and lower blood glucose levels compared to those with low levels of amylose. Indeed, rice noodles are the potential rice-based products that can be formulated to be a lower glycemic index value compared to other rice products. The literature reported on rice noodles as well as their nutritional aspect, quality improvement, and processing technique has not well been adequately covered in the current literature.“Rice Noodles: Quality Improvement, Processing Techniques and Nutritional Aspects” discusses several issues associated with rice noodles, namely classification of noodles, processing of rice noodles, raw materials and their roles, factors affecting the qualities of rice noodles, qualities and nutritional values improvement of rice noodles, the glycemic index of the rice noodles, and future prospects. By summarizing all the literature cohesively in one brief, this work provides a cohesive overview of the processing and production of rice noodles, highlighting the factors essential for the quality of rice noodles as well as their nutritional values and glycemic index. The work provides a better understanding of the rice noodles production and processing.