The Resource Functional Foods, Cardiovascular Disease and Diabetes, (electronic resource)

Functional Foods, Cardiovascular Disease and Diabetes, (electronic resource)

Label
Functional Foods, Cardiovascular Disease and Diabetes
Title
Functional Foods, Cardiovascular Disease and Diabetes
Title variation
  • Functional foods
  • Functional foods: Concept to product
  • Woodhead Publishing Series in Food Science, Technology and Nutrition
Creator
Contributor
Contributor
Subject
Genre
Language
  • eng
  • eng
Summary
Cardiovascular disease and Type II diabetes are a growing problem for the developed world, putting an ever greater strain on healthcare systems. Edited by a leading authority, this important collection reviews the role of functional foods in helping to prevent these chronic diseases.Two introductory chapters provide a context for the rest of the book by assessing the potential of functional foods to prevent disease and the key issues concerning health claims. Part one examines the importance of diet in the prevention of cardiovascular disease and diabetes, with chapters on fat soluble
Member of
Cataloging source
AU-PeEL
http://library.link/vocab/creatorName
Arnoldi, A
Dewey number
613.2
Language note
English
LC call number
QP144.F85 F864 2004
Nature of contents
dictionaries
http://library.link/vocab/relatedWorkOrContributorName
Williams, Christine M
Series statement
Woodhead Publishing Series in Food Science, Technology and Nutrition
http://library.link/vocab/subjectName
  • Diabetes
  • Functional foods
  • Cardiovascular system
  • Cardiovascular system
  • Diabetes Mellitus
  • Investigative Techniques
  • Nutrition Therapy
  • Diseases
  • Endocrine System Diseases
  • Therapeutics
  • Analytical, Diagnostic and Therapeutic Techniques and Equipment
  • Glucose Metabolism Disorders
  • Metabolic Diseases
  • Nutritional and Metabolic Diseases
  • Cardiovascular Diseases
  • Diet
  • Diabetes Mellitus, Type 2
  • Diet Therapy
  • Human Anatomy & Physiology
  • Health & Biological Sciences
  • Physiology
Label
Functional Foods, Cardiovascular Disease and Diabetes, (electronic resource)
Instantiates
Publication
Note
Description based upon print version of record
Abbreviated title
FUNCTIONAL FOODS, CARDIOVASCULAR DISEASE & DIABETES
Carrier category
online resource
Carrier category code
  • cr
Content category
text
Content type code
  • txt
Contents
  • Front Cover; Functional Foods, Cardiovascular Disease and Diabetes; Copyright Page; Tabel ofContents; Contributor contact details; Chapter 1.The potential and limits of functional foods in preventing cardiovascular disease; 1.1 Introduction: diet and cardiovascular disease; 1.2 Functional foods defined; 1.3 The use of functional foods to meet dietary guidelines; 1.4 Do functional foods reach the populations at risk?; 1.5 References; Chapter 2.Assessing health claims for functional foods; 2.1 Introduction; 2.2 Differing types of claim: nutritional and health claims
  • 2.3 Criteria for demonstrating functional effects2.4 Evidence required to support a health claim; 2.5 Future trends; 2.6 References; Part I:Diet, cardiovascular disease and diabetes; Chapter 3.Diet and the prevention of coronary heart disease; 3.1 Introduction; 3.2 Dietary prevention of sudden cardiac death (SCD): the role of dietary fatty acids, alcohol and antioxidants; 3.3 Dietary prevention of chronic heart failure (CHF): the role of micronutrients, dietary fatty acids and reduced sodium intake; 3.4 Dietary strategies to prevent the development of heart disease
  • 3.5 Dietary prevention of post-angioplasty restenosis3.6 Dietary control of conventional risk factors: cholesterol, blood pressure, type 2 diabetes and obesity; 3.7 Conclusion: using the `Mediterranean diet' to prevent coronary heart disease; 3.8 References; Chapter 4.The role of fat-soluble nutrients and antioxidants in preventing heart disease; 4.1 Introduction: oxidative stress and cardiovascular disease; 4.2 The functional properties of vitamin E in preventing heart disease; 4.3 The functional properties of vitamin D in preventing heart disease
  • 4.4 The functional properties of ubiquinone (CoQ10) in preventing heart disease4.5 Future trends; 4.6 References; Chapter 5.Vitamin E and other antioxidants in the prevention of cardiovascular disease; 5.1 Introduction; 5.2 Risk factors for coronary heart disease (CHD): the role of oxidative stress; 5.3 Dietary antioxidants and the prevention of CHD: epidemiological evidence; 5.4 Dietary antioxidants and the prevention of CHD: evidence from clinical trials; 5.5 Conclusion and future trends: reconciling the evidence; 5.6 Sources of further information and advice; 5.7 References
  • Chapter 6.Iron intake and cardiovascular disease6.1 Introduction; 6.2 Dietary iron intake, absorption and metabolism; 6.3 Iron homeostasis disorders: primary and secondary haemochromatosis; 6.4 The role of iron in cardiovascular disease; 6.5 Measuring iron toxicity; 6.6 Methods of preventing iron damage; 6.7 Conclusion and future trends; 6.8 Sources of further information and advice; 6.9 Acknowledgement; 6.10 References; Chapter 7.Diet and diabetes: prevention and control; 7.1 Introduction: classifying diabetes; 7.2 Dietary strategies for preventing the onset of diabetes
  • 7.3 Dietary strategies for the control of diabetes: carbohydrates and lipids
Dimensions
unknown
Extent
1 online resource (505 p.)
Form of item
electronic
Isbn
9786610361595
Media category
computer
Media type code
  • c
Specific material designation
remote
System control number
  • (CKB)1000000000026233
  • (EBL)1639873
  • (SSID)ssj0000072024
  • (PQKBManifestationID)11118897
  • (PQKBTitleCode)TC0000072024
  • (PQKBWorkID)10090528
  • (PQKB)11102847
  • (SSID)ssj0000072025
  • (PQKBManifestationID)11123253
  • (PQKBTitleCode)TC0000072025
  • (PQKBWorkID)10091196
  • (PQKB)11719505
  • (EXLCZ)991000000000026233
Label
Functional Foods, Cardiovascular Disease and Diabetes, (electronic resource)
Publication
Note
Description based upon print version of record
Abbreviated title
FUNCTIONAL FOODS, CARDIOVASCULAR DISEASE & DIABETES
Carrier category
online resource
Carrier category code
  • cr
Content category
text
Content type code
  • txt
Contents
  • Front Cover; Functional Foods, Cardiovascular Disease and Diabetes; Copyright Page; Tabel ofContents; Contributor contact details; Chapter 1.The potential and limits of functional foods in preventing cardiovascular disease; 1.1 Introduction: diet and cardiovascular disease; 1.2 Functional foods defined; 1.3 The use of functional foods to meet dietary guidelines; 1.4 Do functional foods reach the populations at risk?; 1.5 References; Chapter 2.Assessing health claims for functional foods; 2.1 Introduction; 2.2 Differing types of claim: nutritional and health claims
  • 2.3 Criteria for demonstrating functional effects2.4 Evidence required to support a health claim; 2.5 Future trends; 2.6 References; Part I:Diet, cardiovascular disease and diabetes; Chapter 3.Diet and the prevention of coronary heart disease; 3.1 Introduction; 3.2 Dietary prevention of sudden cardiac death (SCD): the role of dietary fatty acids, alcohol and antioxidants; 3.3 Dietary prevention of chronic heart failure (CHF): the role of micronutrients, dietary fatty acids and reduced sodium intake; 3.4 Dietary strategies to prevent the development of heart disease
  • 3.5 Dietary prevention of post-angioplasty restenosis3.6 Dietary control of conventional risk factors: cholesterol, blood pressure, type 2 diabetes and obesity; 3.7 Conclusion: using the `Mediterranean diet' to prevent coronary heart disease; 3.8 References; Chapter 4.The role of fat-soluble nutrients and antioxidants in preventing heart disease; 4.1 Introduction: oxidative stress and cardiovascular disease; 4.2 The functional properties of vitamin E in preventing heart disease; 4.3 The functional properties of vitamin D in preventing heart disease
  • 4.4 The functional properties of ubiquinone (CoQ10) in preventing heart disease4.5 Future trends; 4.6 References; Chapter 5.Vitamin E and other antioxidants in the prevention of cardiovascular disease; 5.1 Introduction; 5.2 Risk factors for coronary heart disease (CHD): the role of oxidative stress; 5.3 Dietary antioxidants and the prevention of CHD: epidemiological evidence; 5.4 Dietary antioxidants and the prevention of CHD: evidence from clinical trials; 5.5 Conclusion and future trends: reconciling the evidence; 5.6 Sources of further information and advice; 5.7 References
  • Chapter 6.Iron intake and cardiovascular disease6.1 Introduction; 6.2 Dietary iron intake, absorption and metabolism; 6.3 Iron homeostasis disorders: primary and secondary haemochromatosis; 6.4 The role of iron in cardiovascular disease; 6.5 Measuring iron toxicity; 6.6 Methods of preventing iron damage; 6.7 Conclusion and future trends; 6.8 Sources of further information and advice; 6.9 Acknowledgement; 6.10 References; Chapter 7.Diet and diabetes: prevention and control; 7.1 Introduction: classifying diabetes; 7.2 Dietary strategies for preventing the onset of diabetes
  • 7.3 Dietary strategies for the control of diabetes: carbohydrates and lipids
Dimensions
unknown
Extent
1 online resource (505 p.)
Form of item
electronic
Isbn
9786610361595
Media category
computer
Media type code
  • c
Specific material designation
remote
System control number
  • (CKB)1000000000026233
  • (EBL)1639873
  • (SSID)ssj0000072024
  • (PQKBManifestationID)11118897
  • (PQKBTitleCode)TC0000072024
  • (PQKBWorkID)10090528
  • (PQKB)11102847
  • (SSID)ssj0000072025
  • (PQKBManifestationID)11123253
  • (PQKBTitleCode)TC0000072025
  • (PQKBWorkID)10091196
  • (PQKB)11719505
  • (EXLCZ)991000000000026233

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