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Antioxidants and Functional Foods for Neurodegenerative Disorders: Uses in Prevention and Therapy
by Abhai Kumar Debasis BagchiNeurodegenerative diseases, including Alzheimer’s and Parkinson’s disease, are a growing problem across the world’s aging population. Oxidative stress in the brain plays a central role in a common pathophysiology of these diseases. This book presents scientific research on the potential of antioxidant therapy in the prevention and treatment of neurodegenerative disorders.This book outlines the roles of oxidative stress and diabetes mellitus in neurodegeneration, describes the molecular mechanisms of neurodegenerative disorders including the roles of environmental pollutants and inflammatory responses, and explores mitochondrial dysfunction. It then describes the protective abilities of antioxidants – including vitamin D, tocotrienol and coenzyme Q10 – against neurodegeneration. The book demonstrates the therapeutic potential of ketogenic diets, and highlights the roles of medicinal plants, phytopharmaceuticals, traditional medicines and food nutrients in neuroprotection.Key Features: Explains damage caused by numerous neurodegenerative disorders and the possible protection offered by antioxidants and functional foods. Describes molecular mechanisms of neurodegeneration by oxidative stress, advancing age, diabetes and mitochondrial dysfunctions. Demonstrates protection offered by nutraceuticals, antioxidants, botanical extracts and functional foods. The book contains twenty-three chapters divided into six sections written by leading researchers. This book is essential reading for health professionals, dietitians, food and nutrition scientists and anyone wanting to improve their knowledge of etiology of neurodegenerative diseases.
Rick Steves Provence & the French Riviera (Rick Steves Travel Guide)
by Rick Steves Steve SmithNow more than ever, you can count on Rick Steves to tell you what you really need to know when traveling through Provence and the French Riviera. Stroll breathtaking coastlines, explore Roman ruins, and soak up some sun in the South of France! Inside Rick Steves Provence & the French Riviera you'll find:Fully updated, comprehensive coverage for spending a week or more exploring Provence and the Riviera Rick's strategic advice on how to get the most out of your time and money, with rankings of his must-see favorites Top sights and hidden gems, from the Pont du Gard aqueduct and Impressionist masterpieces to warm stone villages and cozy wineries How to connect with local culture: Relax at a waterfront café, dive into a bowl of bouillabaisse, and watch fishermen sail back to the harbor Beat the crowds, skip the lines, and avoid tourist traps with Rick's candid, humorous insight The best places to eat, sleep, and relax over a glass of Provençal wine Self-guided walking tours of lively neighborhoods and incredible museums Detailed maps for exploring on the go Over 500 bible-thin pages include everything worth seeing without weighing you down Complete coverage of Arles, Avignon, Orange and the Côtes du Rhône, Nice, Monaco, Antibes, the Inland Riviera, and more Covid-related travel info and resources for a smooth trip Make the most of every day and every dollar with Rick Steves Provence & the French Riviera. Exploring more? Try Rick Steves France for comprehensive coverage, detailed itineraries, and essential information for planning a countrywide trip.
Milk Street 365: The All-Purpose Cookbook for Every Day of the Year
by Christopher KimballCook with confidence every day! Dig into 365 essential recipes and tons of foundational resources—from the James Beard Award winning team at Christopher Kimball&’s Milk Street. This is Milk Street&’s new and comprehensive guide to today&’s recipe repertoire, full of fresh flavors and simple yet game-changing techniques. This is everyday cooking you actually want to cook every day. Milk Street 365 is both inspiration and reference for the contemporary kitchen, with recipes that will change the way you cook at home==from soups, stews and salads to flatbreads, pizzas and noodles. Dishes include: Velvety Turkish Scrambled Eggs with Yogurt Vietnamese Pork and Scallion Omelette Butter Beans in Tomato Sauce with Dill and Feta Thai Green Curry Chicken and Vegetables Taiwanese Five-Spice Pork with Rice Garlic-Rosemary Burgers with Taleggio Sauce Cheese-Crisped Pinto Bean Quesadillas Plus deep dives into ingredients, pantry basics, and foundational techniques that every cook should master. You&’ll learn better ways to roast chicken (hint: flat birds crisp better, and seasonings stay in place when slid under the skin) and discover bold finishes for chops and steaks (think a slather of cilantro-lime sauce or a smear of miso butter). Here, fundamental recipes and their nearly endless variations are paired with lessons on the art and science of good cooking. Sidebars and charts deliver valuable guidance about the tools, ingredients and techniques that comprise the modern kitchen. It&’s a 360-degree approach for all 365 days of the year.
Fermented Vegetables, 10th Anniversary Edition: Creative Recipes for Fermenting 72 Vegetables, Fruits, & Herbs in Brined Pickles, Chutneys, Kimchis, Krauts, Pastes & Relishes
by Kirsten K. Shockey Christopher ShockeyThis updated and revised bestselling guide to fermenting vegetables shares 65 new recipes, 8 new vegetable and fruit entries, 12 new producer profiles, 4 new fermentation techniques, and a greater emphasis on zero-waste processes. Since the first edition of Fermented Vegetables was published in 2014, enthusiasm for fermentation has bubbled over—in part, because of the ongoing research into the importance of gut health. Unlike other forms of food preservation, fermenting offers the benefit of boosting gut health while introducing unique flavors into ordinary dishes. Kirsten and Christopher Shockey have been at the forefront of the fermentation movement and are two of its most widely respected teachers. Fermented Vegetables has become the go-to reference for people who want to start fermenting; its broad scope, accessible recipes, and attractive package, combined with the Shockeys&’ authority, are a winning combination. The second edition of the book builds on the success of the first, with new techniques like using Japanese pickle beds and turning ferments into seasoning pastes and powders. It includes 65 new recipes; other recipes that utilize fermented foods have been revised to minimize the use of animal products and alcohol. In addition, the authors have written 8 new fruit and vegetable entries and 12 new profiles, which feature producers from around the world. All information about the science of gut health has been updated to reflect the enormous amount of research that has been done over the last decade.
Handbook of Nutraceuticals and Functional Foods
by Robert E.C. Wildman and Richard S. BrunoThe field of functional foods along with their bioactive food components has grown tremendously over the past decades. Often guided by hypothesis-generating epidemiological observations, discoveries from basic science studies and controlled trials in humans have provided critical evidence to help establish an optimal diet that alleviates chronic disease risk. These advances have also driven efforts by the food and nutraceutical industries to establish and market health claims, formulate extra-value foods, and even generate new health foods for human benefit.Handbook of Nutraceuticals and Functional Foods, Third Edition, compiles the data from experts in the field that potentiates the already established credibility of the earlier editions. In its three-section format, it provides an authoritative summary of the prophylactic and/or medicinal benefits of natural foods and their constituents that are linked to favorable health outcomes. Beginning with an overview of the field and associated regulations, each chapter describes the chemical properties, bioactivities, dietary sources, and evidence of these health-promoting dietary constituents.Features:• Summarizes plant- and animal-based functional foods and their bioactive components• New chapters on cannabidiol and scientific, legal, and regulatory considerations; green tea and nutraceutical applications; and herbal nutraceuticals and insulin resistance• Includes information on functional food beverages including coffee, green tea, and dairy milk• Discusses antioxidant and anti-inflammatory activities of vitamin E, anthocyanins and other (poly)phenolic compounds, and carotenoids• Provides an update on the health benefits and requirements of protein and performance and therapeutic application and safety of creatine.
Food System Transparency: Law, Science and Policy of Food and Agriculture (Advances in Agroecology)
by Gabriela Steier Adam FriedlanderThis book brings together an international group of agriculture and food lawyers and scientists to define the field of Food System Transparency in three parts: the big picture, food safety and health, and the global view. Each part adds to the whole but zooms in through a unique lens. Investigating social, economic, political, scientific and legal frameworks, this comprehensive volume addresses topics such as food authenticity, agroecological evaluations, and consumer protection. Interwoven themes of transparency contextualize concepts of food safety, information sharing and regulatory opportunities at a local and global scale. Editors’ notes provide blended legal and scientific commentary to facilitate further discussion and context within the classroom. Advantages of this volume include: Chapters written by foremost international experts in their fields Editors’ notes written for classroom use and background information Figures and tables providing illustrations of important concepts Case studies delivering practicality and in-depth analysis to current events A special chapter on COVID-19 and its implications for the food system This book is important reading for graduate-level students, legal scholars, nonlegal academics, advocates for food system transparency and resilience, agroecology and environmental conservation, and practitioners in any cross-disciplinary areas relating to food policy. It will be of interest to all those who seek to deepen their understanding of the concepts and trends surrounding the information that centers around our food system, both domestically in the United States and the European Union, as well as in many major trading nations such as China.Check out the Support Materials tab on www.routledge.com/9780367440367 for a short video previewing some the key themes in the book.
Nutrition and Diabetes: Pathophysiology and Management
by Emmanuel C. Opara and Sam Dagogo-JackDiabetes occurs at such an alarming rate that it can be described as a global epidemic. Following its predecessor, Nutrition and Diabetes: Pathophysiology and Management, Second Edition, is a comprehensive resource that describes various factors that drive the accumulation of excess body weight and fat resulting in obesity. The book discusses the metabolic aberrations found in obesity and how they lead to the association of obesity with diabetes. This new edition highlights the role played by diet and the interrelationships in the metabolism of key nutrients in the pathogenesis of obesity and diabetes which provides the scientific basis for treatment and management approaches.Features Highlights the role of nutrition in the pathogenesis of obesity and diabetes Organized logically into two easy-to-use sections - Pathophysiology and Management of Obesity and Pathophysiology and Treatment of Diabetes Features emerging therapeutic approaches for management of obesity and diabetes Discusses experience in the management of obesity and diabetes in developing countries Presents challenges in insulin therapy and provides guidelines to overcome them The first section of the book retains key topics from the previous edition and contains new chapters including genetic determinants of nutrient processing; fat distribution and diabetes mellitus; combined effect of diet and physical activity in the management of obesity; pharmacologic treatment of obesity; and the role of gut microbiota in the pathogenesis and treatment of obesity. The second section features updated versions of most of the other chapters in the first edition comprising a modified chapter on oxidative stress and the effects of dietary supplements on glycemic control in Type 2 diabetes. In addition, new chapters are added in this section and include the contribution of iron and transition metal micronutrients to diabetes; role of microbiota in the pathogenesis and treatment of diabetes; primary prevention of Type 2 diabetes; and the pathophysiology and management of Type 1 diabetes.
Cooking for Health and Disease Prevention: From the Kitchen to the Clinic
by Nicole M. FarmerPoor diet and substandard nutrition are underlying causes of many diseases including cardiovascular disease, diabetes, and cancer. Collectively, these ailments are the leading causes of premature death, most of which are preventable. Cooking for Health and Disease Prevention: From the Kitchen to the Clinic helps demonstrate cooking as a fundamental bridge between ideal nutrition and long-term health. Clinicians, patients, and the public often lack adequate knowledge to help select and prepare foods for optimal disease management. This book provides information to clinicians and their patients about foods and cooking principles to help prevent common health conditions.Features: Focuses on disease endpoints, reviewing the disease biology and epidemiology and presenting dietary interventions for disease prevention. Provides recommendations for translating dietary and culinary principles of health prevention into clinical practice and includes a recipe appendix with practical examples. Features information on healthy cooking techniques as well as food selection, storage, and preparation to help maximize nutritional value. Introduces the reader to fundamental concepts in nutrition and culinary principles explaining the relationship between food processing and food preparation and nutritional quality of foods. This book is accessible to patients and offers evidence-based practical interventions for healthcare professionals. It is authored by Nicole Farmer, physician scientist at the NIH Clinical Center, and nutrition researcher Andres Ardisson Korat, awarded a doctorate degree in nutrition and epidemiology from the Harvard T.H. Chan School of Public Health.
The Water, Energy, and Food Security Nexus in Asia and the Pacific: The Pacific (Water Security in a New World)
by Andrew Dansie Heidi K. Alleway Benno BöerThis open access book considers the water, energy, food (WEF) nexus in the Pacific region. The region comprises seventeen sovereign countries and seven territories spread across the Pacific Ocean, a blue expanse that covers a fifth of the world’s surface area but contains only 0.5% of the population—or 44.5 million people. The uniqueness of the Pacific and the need for a Pasifika-led approach to sustainability across environmental, societal and economical spheres requires this blue continent to be considered in a separate volume under the ‘Water Security in a New World’ series.This Pacific volume is focussed on water, energy and food security in Pacific Island Countries and Territories (PICTs) and the challenges produced by the impacts of anthropogenic climate change and human population pressures. The diversity of culture, traditional knowledge and ways of life across the Pacific are united by similar geographies and opportunities to apply a ‘Pacific specific’ WEF nexus approach; a coordinated approach to manage water, energy and food that is centred on active decision making across the three sectors to increase the security of each. Importantly, a WEF nexus approach builds on national and international efforts to date in the Pacific which include Integrated Water Resource Management, Ridge to Reef, Source to Sea, UNESCO Biosphere Reserves, Integrated Coastal Zone Management and other similar approaches.In this book, contributions by authors from governments, regional bodies, multilateral agencies, and academia describe water security and its intersectionality with both the energy and food sectors, highlighting the significance of both land and marine food systems and connectivity between water and energy in a Pacific-focussed context. It is demonstrated that these systems cannot be separated from the challenges associated with healthy environments and functioning ecological services, transport, and waste that are unique to this vast archipelagic region. To achieve meaningful change, it is essential that solutions are cognizant of the world’s colonial past and the global inequalities that persist today. The path forward for water and food systems is one that is Pasifika-led and builds on traditional knowledge and local capacity. National energy demands must consider the future with solutions comprising both WEF-integrated approaches and new energy technologies to hasten the transition away from fossil fuels. Globally, major greenhouse gas emitters both past and present need to step up for the environmental and economic benefit of all by rapidly reducing greenhouse gas emissions and supporting Pasifika leadership on highly ambitious net zero goals.This book is a highly recommended source of information and inspiration for policy makers, decision makers, research communities and practitioners dealing with any aspect of water, energy, or food security in the Pacific.
Antioxidants and Functional Foods for Neurodegenerative Disorders: Uses in Prevention and Therapy
by Abhai Kumar Debasis BagchiNeurodegenerative diseases, including Alzheimer’s and Parkinson’s disease, are a growing problem across the world’s aging population. Oxidative stress in the brain plays a central role in a common pathophysiology of these diseases. This book presents scientific research on the potential of antioxidant therapy in the prevention and treatment of neurodegenerative disorders.This book outlines the roles of oxidative stress and diabetes mellitus in neurodegeneration, describes the molecular mechanisms of neurodegenerative disorders including the roles of environmental pollutants and inflammatory responses, and explores mitochondrial dysfunction. It then describes the protective abilities of antioxidants – including vitamin D, tocotrienol and coenzyme Q10 – against neurodegeneration. The book demonstrates the therapeutic potential of ketogenic diets, and highlights the roles of medicinal plants, phytopharmaceuticals, traditional medicines and food nutrients in neuroprotection.Key Features: Explains damage caused by numerous neurodegenerative disorders and the possible protection offered by antioxidants and functional foods. Describes molecular mechanisms of neurodegeneration by oxidative stress, advancing age, diabetes and mitochondrial dysfunctions. Demonstrates protection offered by nutraceuticals, antioxidants, botanical extracts and functional foods. The book contains twenty-three chapters divided into six sections written by leading researchers. This book is essential reading for health professionals, dietitians, food and nutrition scientists and anyone wanting to improve their knowledge of etiology of neurodegenerative diseases.
Pandemics and Innovative Food Systems (Food Biology Series)
by Anil Kumar AnalThe debate on health, nutrition and food security could not have arisen at a more opportune time. The recent pandemic has given rise to increased food and nutrition insecurity for individuals, families, and communities. The crisis threatened the food security and nutrition of millions of people, many of whom were already suffering. We face possible disruptions to the functioning of food systems, with severe consequences for health and nutrition. Pandemics create a greater burden for poorer countries and countries since they are already pressure of inadequate food supplies. With concerted action, we can not only avoid some of the worst impacts but do so in a way that supports a transition to more sustainable food systems that are in better balance with nature and that support healthy diets – and thus better health prospects for all. This book aims to highlight the impact of pandemics in food systems and nutrition security. It draws on the experience from the past and present pandemics to better prepare the world for future crises.
Nutriomics: Well-being through Nutrition (ISSN)
by Devarajan Thangadurai Saher Islam Leo M.L. Nollet Juliana Bunmi AdetunjiImplementation of robust omics technologies enables integrative and holistic interrogation related to nutrition by labeling biomarkers to empirically assess the dietary intake. Nutriomics: Well-being through Nutrition aims to enhance scientific evidence based on omics technologies and effectiveness of nutrition guidelines to promote well-being. It provides deep understanding towards nutrients and genotype effects on disease and health status. It also unveils the nutrient–health relation at the population and individual scale. This book helps to design the precise nutritional recommendations for prevention or treatment of nutrition-related syndromes.Nutriomics: Well-being through Nutrition focuses on: The impact of molecular approaches to revolutionize nutrition research for human well-being Various biomarkers for bioactive ingredient analysis in nutritional intervention research Potential of transcriptomic, genomic, proteomic, metabolomic, and epigenomic tools for nutrition care practices Recent updates on applications of omics technologies towards personalized nutrition Providing comprehensive reviews about omics technologies in nutritional science, Nutriomics: Well-being through Nutrition serves as an advanced source of reference for food developers, nutritionists, and dietary researchers to investigate and evaluate nutriomics tools for development of customized nutrition and food safety. It is also a useful source for clinicians and food industry officials who require intense knowledge about emerging dietary-related tools to revolutionize the nutrition industry.This is a volume in the Food Analysis and Properties series, a series designed to provide state-of-art coverage on topics to the understanding of physical, chemical, and functional properties of foods.
Microbial Biostimulants for Sustainable Agriculture and Environmental Bioremediation
by InamuddinToday, the agriculture industry is confronted with simultaneous issues of how to fully embrace mass production of safer food in terms of both quality and quantity. Most industries are concerned with avoiding significant levels of soil pollution and environmental threats as a result of the excessive and harmful use of synthetic products on crops. Therefore, there is a need to adopt sustainable technological innovations that can ensure the sustainability of agricultural production systems.Microbial Biostimulants for Sustainable Agriculture and Environmental Bioremediation discusses the benefits, challenges, and practical applications of eco-friendly biotechnological techniques using biostimulants derived from beneficial microorganisms. The chapters cover the use of these organisms to increase crop production, enhance soil fertility and maintain soil health, create crop and plant tolerance to different abiotic stressors, release required nutrients to the soil, increase resistance to plant pathogens/pests, improve nutrient use efficiency of crops, and rejuvenate polluted environments.FEATURES Explores the physiological, morpho-anatomical, and biochemical molecular plant rejoinders involved in stimulating crop productivity Provides information on the physiological, cellular, and molecular modes of action underlying microbial biostimulant interfaces Summarizes methods and approaches for executing microbial stimulant technology Outlines numerous environmental management and remediation strategies This book is an ideal resource for researchers, engineers, and academics working in soil science, crop science, water remediation, microbiology, and biotechnology.
Flavonoids and Anti-Aging: The Role of Transcription Factor Nuclear Erythroid 2-Related Factor2 (Nutraceuticals)
by Karam F.A. SolimanThe nuclear factor erythroid 2-related factor 2 (Nrf2) was described as a master regulator of the cellular antioxidant response. Moreover, many critical biological functions linked to cell viability, metabolism, autophagy, inflammation, immunity, and differentiation have been attributed to Nrf2, which regulates over 600 genes. It is well known that oxidative stress, which Nrf2 can ameliorate, plays a key role in many pathologic processes such as aging, obesity, diabetes, cancer, and neurodegenerative diseases. Flavonoids, on the other hand, through their ability to activate and upregulate Nrf2, can have anti-oxidative, anti-inflammatory, anti-mutagenic, and anti-carcinogenic properties. Flavonoids are an essential ingredient in nutraceuticals, functional foods, and pharmaceuticals. The present book Flavonoids and Anti-Aging: The Role of Transcription Factor Nuclear Erythroid 2-Related Factor2 focuses on the interaction between Nrf2 and flavonoids and their applications in various conditions such as aging, osteoporosis, cardiovascular diseases, and neurodegenerative disease and many other areas. Key Features: Focuses on the mechanisms and use of flavonoids in activating Nrf2 as an anti-aging and "WELLNESS" molecule Provides a specific approach to flavonoid activation of Nrf2 and its implications in aging and various disease conditions and its applications as nutraceuticals Presents flavonoid-based functional foods Discusses the flavonoid nutraceuticals market and future trends Written by experts in the field, this book provides a unique approach to understanding the flavonoid activation of the transcription factor Nrf2, which is responsible for many different disease conditions due to increased reactive oxidative species in the body caused by some physiological triggers.
Molecular Mechanisms of Action of Functional Foods and Nutraceuticals for Chronic Diseases: Volume II (Nutraceuticals)
by Shima Abdollahi Syam Mohan Yashwant V. PathakThere has been a global rise in the incidence of chronic illnesses, which may be partially attributed to the lengthening of the average human lifespan. Functional foods and nutraceuticals have a potential role to play in the development and maintenance of health. They can assist the body in its battle against inflammation and chronic illnesses.Molecular Mechanisms of Action of Functional Foods and Nutraceuticals for Chronic Diseases addresses the effects and mechanism of functional foods in relation to chronic diseases such as obesity, cardiovascular diseases, diabetes, cancer, etc. This volume, like the first volume Applications of Functional Foods and Nutraceuticals for Chronic Diseases, inspires new thought processes and a paradigm shift in research and development.Key Features: Discusses the molecular mechanism of action, the range of toxicities exerted by these food components for functional foods for addressing chronic conditions Enhances scientists and industrial personnel knowledge of functional foods and in the management of chronic diseases Presents research on the role of functional foods/nutraceuticals in preventing and treating chronic diseases through epigenetic modulation Explores various subjects such as epigenetics, immunological, metabolic, technological and neurodenerative aspects affected by functional foods in chronic diseases The world’s leading wellness centers for chronic diseases are using functional foods and nutraceuticals in their practice and discovering their useful applications, and this second of two volume set is another great reference for practitioners, scientists, and clinicians in the management of chronic diseases. Contributors hail from different geographical locations around the world and have many years of research and scholarly experience in functional foods, nutraceuticals, and biology.
The Building Blocks of Life: A Nutrition Foundation for Healthcare Professionals
by TC CallisWithin the United Kingdom (UK), most mainstream healthcare practitioners receive little or no nutrition education during their years of training. As a consequence, the understanding of nutrition amongst primary care practitioners such as general practitioners, pharmacists, midwives, and practice nurses is limited and is largely focused on energy consumption and obesity. There is little knowledge of the wealth of micronutrients that underpin health, nor of the ticking timebomb of insufficient intakes of those micronutrients amongst a significant proportion of the population in the UK.The Building Blocks of Life: A Nutrition Foundation for Healthcare Professionals is a step towards redressing that balance. It sets out an informative and engaging narrative on how and why nutrition is the basis for good health. It discusses UK-specific issues with regards to diet and intakes of vitamins, minerals, essential fatty acids and other micronutrients. It also raises concerns about the potential negative health implications of the generally poor UK diet and suggests ways that healthcare practitioners can support patients in improving their long-term health outlook.Nutrition policy in the UK needs to be dragged into the 21st century and this book sets out evidence-based arguments which challenge current public health myths such as the idea that 10 micrograms of vitamin D is all anyone needs or the messaging around the consumption of saturated fat vs highly processed seed oils or that everyone can get all the nutrients they need from a varied and balanced diet.Although The Building Blocks of Life: A Nutrition Foundation for Healthcare Professionals focuses on concerns around poor diet and the consequent micronutrient inadequacies in the UK, the nutritional detail is relevant no matter where you are in the world. Everyone eats, all the time. It is time that mainstream medicine looked towards food as both a cause and a solution to many of the chronic degenerative conditions that plague modern life.
Korean Food Systems: Secrets of the K-Diet for Healthy Aging
by Dong-Hwa Shin Kalidas ShettyThe Republic of Korea (ROK) is projected by 2030 to have the longest living population compared to any nation on earth. A girl born in the ROK in 2030 will live up to 90.8 years on average. What are the reasons for this improvement in longevity?Among many insights for longevity among the people of the ROK is the diverse Korean ethnic diet with roots in a traditional diet that has been preserved for centuries. Korean Food Systems: Secrets of the K-Diet for Healthy Aging provides an integrated and holistic approach towards the understanding how food systems of the ROK and experiences of the last 60-plus years has been sustained by traditions and ecology integrated with contemporary advances in technology and the economy.Key Features: Discusses the rationale and basis of food systems, traditions of healthy eating, and healthy aging in the Korean population and why by 2030 they will be the longest living population on the planet Reflects on the role of historical, cultural, and traditional food and dietary concepts of Korea and how they have influenced healthy eating habits, contributing to health and longevity Discusses the relevance of the modern genetic concepts of nutrigenomics and epigenetics, metabolic concepts such as circulation, and food concepts such as fermented and functional foods in advancing healthy food concepts and longevity Provides insights how a large population can advance an integrated holistic food-based approach to longevity and wellness As a collaboration between various outstanding authors, the insights from this book can provide global examples to align similar approaches and policies in other countries in different ecologies of planet earth.
Anxiety, Gut Microbiome, and Nutraceuticals: Recent Trends and Clinical Evidence (Nutraceuticals)
by Yashwant V. Pathak, Sarvadaman Pathak, and Con StoughHealthy gut function is associated with normal central nervous system (CNS) function. Hormones, neurotransmitters, and immunological factors released from the gut are known to send signals to the brain either directly or via autonomic neurons. Recently, studies have emerged focusing on variations in the microbiome and the effect on various CNS disorders, including, but not limited to anxiety, depressive disorders, schizophrenia, and autism. Anxiety, Gut Microbiome, and Nutraceuticals: Recent Trends and Clinical Evidence is focused on understanding the role of gut microbiomes on anxiety and how it can be treated using various nutraceuticals. It covers recent trends and clinical evidence in application of nutraceuticals in treating anxiety and related disorders.Key Features Explains various factors related to anxiety and anxiety-related disorders including pathophysiological and pharmacological factors Discusses the pharmacology behind anxiety and related disorders Explores the role of gut microbiota and its relationship with anxiety and related disorders Describes different nutraceuticals and classes of nutraceuticals which can be useful to treat anxiety and related disorders In recent years, there has been an increased interest in nutraceuticals and their applications in treating many diseases and disorders. The market has grown tremendously, and this book focuses on the many clinical studies reporting on the usefulness of nutraceuticals in treating such health conditions.
The Expert Guide to Retail Pricing: An Analytics-Based Approach to Maximise Margins
by Kiran GangeGoing under the hood of retail strategy, this book provides in-depth coverage of how retailers can leverage the latest in data analytics and technology to improve profitability and customer value through pricing. Retail pricing is not about dollars, pounds or euros, but the value a customer associates with a product, which can and does change over time. To maximize revenues and profits, pricing must be dynamic, strategic, and in today’s hyper-connected and -competitive world, scientific. Using technology to gather customer insights and create data-driven pricing approaches can also enhance the customer experience, improve vendor management, help monitor competitors, and ensure market efficiency – including the much-needed reduction of waste in the food sector. This book uses case studies from around the globe to illustrate the evolution of retailing and offers takeaways with each chapter to enable retailers to manage the future of pricing. Retail and pricing managers, retail sector consultants, and students of sales and marketing will welcome this book’s innovative solutions to one of bricks-and-mortar retailing’s most critical challenges.
Nutrition and Metabolism of Dogs and Cats (Advances in Experimental Medicine and Biology #1446)
by Guoyao WuThis book provides new knowledge about the nutrition and metabolism, as well as the roles of nutrients in the immunity, health, and management of companion animals (dogs and cats). The domestic dog (facultative carnivore) and the domestic cat (obligate carnivore) have evolved differentially in their digestive tract, nutrition, metabolism, chemical sensing, and feeding behavior. These animals have been human companions for at least 12,000 and 9,000 years, respectively, and continue to contribute to the mental health and well-being of children, adolescents, and adults. Both dogs and cats have become increasingly popular in many countries and worldwide over the past decades. Comprehensive update about how the animals utilize dietary nutrients for optimum growth, development, and health is beneficial for their owners, as well as students and researchers. Chapter 4: Characteristics of Nutrition and Metabolism in Dogs and Cats is available open access under a Creative Commons Attribution 4.0 International License
Managing Employees in Foodservice Operations (Foodservice Operations: The Essentials)
by null David K. Hayes null Jack D. NinemeierManaging Employees in Foodservice Operations Obtain and retain skilled, professional employees with this accessible guide A foodservice operation can only remain successful if its employees are served as well as its customers. Just as a business with no customers will fail for lack of revenue, one without skilled, professional, satisfied staff will be unable to provide service at the level customers demand. Attracting and retaining qualified staff is a critical challenge for the modern foodservice industry, and one which is only becoming more urgent in today’s market. Managing Employees in Foodservice Operations offers a uniquely foodservice-oriented guide to obtaining, training, and retaining employees in a fast-paced and highly competitive industry. The book provides: Content perfectly aligned with a two-year community college program courses in human resources, supervision, small business administration, or related subjects Detailed discussion of topics including workplace health and safety, recruitment and retention, and many more Ideas cultivated during the authors’ decades of combined experience in hospitality, foodservice, leadership, and research Material to support instructors conducting courses, including PowerPoints, chapter-by-chapter exam questions, and case studies Managing Employees in Foodservice Operations is ideal for students in foodservice-related courses, as well as professional business
The Female Body Bible: Make Your Body Work For You
by Dr Emma Ross Baz Moffat Dr Bella SmithUNDERSTAND YOUR BODY TO EMPOWER YOURSELF FOR LIFE.This book will help you create healthy habits that consider all aspects of female health at every life stage, including how to:* harness your hormones to improve your cycle symptoms, work productivity and exercise habits* fuel your body to have the energy you need to smash your goals* exceed your personal best for fun, fitness or competition* exercise safely and build strength to benefit your long-term health* equip you with the knowledge to manage injuries that women are more prone to than men* change the language used to talk to adolescent girls about their bodies and give them the confidence to advocate for themselves* confidently communicate with your health and fitness practitioners, friends, partners or colleagues about health issues you may be facingMerging the latest science with the combined experience of its three expert authors: NHS doctor Bella Smith, sports research scientist Dr Emma Ross and athletic coach Baz Moffat, The Female Body Bible busts the myths and taboos that persist around women's bodies.This isn't just a book, it's a movement - a call to action. Every woman deserves to know more about her body and everyone, regardless of their sex, needs to know more about women's bodies to remove the vestiges of secrecy and shame once and for all. This is the playbook of all the elements that go into getting the most out of your body, and a selection of strategies that you can try to find out what works for you and your incredible body.Instead of prioritising how a body looks, we need to focus on how it feels and functions. When we listen to our body, understand how it works and embrace and nurture it, health, fitness and happiness will follow.
The Ultimate Air Fryer Cookbook: THE SUNDAY TIMES BESTSELLER BY THE AUTHOR FEATURED ON CHANNEL 5’S AIRFRYERS: DO YOU KNOW WHAT YOU’RE MISSING?
by Clare Andrews Air Fryer UKDiscover easy, delicious and energy-saving recipes with The Ultimate Air-Fryer Cookbook - the MUST-HAVE kitchen companion to save you time and moneyTHE SUNDAY TIMES NO. 2 BESTSELLER'From simple midweek meals to whole joints of meat and even desserts, you'll discover how to bring the magic of air-frying to every culinary occasion' SUNDAY EXPRESS'The air fryer guru . . . Packed with tasty and accessible recipes and invaluable advice' OK! MAGAZINE'A real must-have for the kitchen. Delicious recipes' CHAT SPECIAL'Speedy, healthy family meals that are bang on budget and delicious to boot' HELLO!__________The last thing anyone needs right now is to worry about the cost of cooking their dinner. And with air fryers proven to be quicker, healthier and up to 80% cheaper than a traditional oven, we don't need to . . .This is the ultimate guide to cooking easy and delicious meals using the most valuable kitchen item. From simple midweek meals to whole joints of meat, hearty breakfasts to desserts and cakes, The Ultimate Air-Fryer Cookbook will teach you how to bring the magic of air-frying into every meal.Featuring over 80 delicious recipes that will show you that the air fryer is for so much more than chips, including:· Celeriac Rösti served with the perfect air-fried poached egg· Turkey Meatballs with Air-Fried Tomato Sauce to· Butternut Squash Sliders and· Choc Chip Cookies. . . there really is no end to what you can make with you air fryer!As well as these mouth-watering recipes, you will also find expert guidance on making the most of your air fryer, metric measurements for UK kitchens, and practical advice on cleaning and maintenance, making this the must-have air fryer cookbook.__________Why use an air fryer? . . .· They use 80% less energy and cooking meals up to twice as fast, air fryers offer the perfect low-energy alternative to traditional ovens.· Crisp and delicious food that is low in fat. Air fryers use substantially less fat than other methods of frying.· Not just for chips! Includes over 80 recipes covering everything from meat and vegetables to desserts and cakes· Invaluable advice talks you through the different types of air fryer, as well as how to use and maintain them.
The Book of Chai: History, stories and more than 60 recipes
by Mira ManekThe ritual of chai offers a moment to stop, to inhale, to feel awakened by the heady concoction of tea leaves and spices, to look out of the window and observe, to sit and let thoughts waft into thin air like the steam from the chai, a moment to breathe and sigh, to feel the heat of the spices absorb into the body, to feel the senses awaken from the tea, and for the sweetness to send a rush of energy to the brain.This book is a celebration of chai, the delicious, spicy drink that is woven into the fabric of life in India, now rapidly growing in popularity and enjoyed across the world. The Book of Chai presents 65 delicious recipes for chai, including recipes using chai spices and dishes to accompany chai. As well as explaining the health benefits and different techniques for making chai, this book contains chais for different seasons, times of day and moods. There are chais to wake you up, chais to soothe you after a stressful day and chais to help you sleep, as well as dirty chai, chocolate chai, and chais mixed with citrus and rosewater. More delicious recipes include lassis, chai spiced carrot cake, crispy pakoras and warming crumbles. The Book of Chai also explores the fascinating history of the beverage and its role in Indian life and culture. Evocative 'chai stories' of the author's personal chai memories are blended throughout, bringing to life the importance of this drink and the way it brings family, history and culture together.
Experiencing and Envisioning Food: Designing for Change
by Ricardo Bonacho Mariana Eidler Sonia Massari Maria José PiresExperiencing and Envisioning Food: Designing for Change contains papers on gastronomy, food design, sustainability, and social practices research as presented at the 3rd International Food Design and Food Studies Conference (EFOOD 2022, Lisbon, Portugal, 28-30 April 2022). The contributions explore potential solutions to current problems in the food system, and outline scenarios on the future of food and nutrition. The book aims at academics and professionals that interact with the food sector.