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The Impact of Nutrition and Statins on Cardiovascular Diseases
The Impact of Nutrition and Statins on Cardiovascular Diseases presents a summary of the background information and published research on the role of food in inhibiting the development of cardiovascular diseases. Written from a food science, food chemistry, and food biochemistry perspective, the book provides insights on the origin of cardiovascular diseases, an analysis of statin therapy, their side effects, and the role of dietary intervention as an alternative solution to preventing cardiovascular diseases. It focuses on the efficacy of nutrition and statins to address inflammation and inhibit the onset of disease, while also providing nutrition information and suggested dietary interventions.
The Impact of Nutrition and Statins on Cardiovascular Diseases
The Impact of Nutrition and Statins on Cardiovascular Diseases presents a summary of the background information and published research on the role of food in inhibiting the development of cardiovascular diseases. Written from a food science, food chemistry, and food biochemistry perspective, the book provides insights on the origin of cardiovascular diseases, an analysis of statin therapy, their side effects, and the role of dietary intervention as an alternative solution to preventing cardiovascular diseases. It focuses on the efficacy of nutrition and statins to address inflammation and inhibit the onset of disease, while also providing nutrition information and suggested dietary interventions. - Includes a bioscience approach that focuses on inflammation and revisits the lipid hypothesis - Presents the view that nutritional interventions have considerable value, not only for reducing cardiovascular risk for CVDs patients, but also acting as the best precaution for otherwise healthy people - Advocates that nutritional habits that are formed at a young age are the best way to tackle the global epidemic that is CVDs
Functional Foods and their Implications for Health Promotion
Functional Foods and Their Implications for Health Promotion presents functional foods, from raw ingredients to the final product, providing a detailed explanation on how these foods work and an overview of their impact on health. The book presents the functions of food against disease and discusses how healthier foods can be produced. Broken into four parts, the book presents a deep dive into plant-derived functional foods, dairy foods, marine food and beverages. The book includes case studies, applications, literature reviews and coverage of recent developments.Intended for nutritionists, dieticians, food technologists, as well as students and researchers working in nutrition, dietetics, and food science, this book is sure to be a welcomed resource. - Uses flow diagrams to highlight the effects of processing on produced functional foods - Combines information on the production/formulation of the food with data on bioactivities and bioavailability - Presents whole foods and not food components while also focusing on functionality and availability
Bioactive Molecules in Food
This reference work provides comprehensive information about the bioactive molecules presented in our daily food and their effect on the physical and mental state of our body. Although the concept of functional food is new, the consumption of selected food to attain a specific effect existed already in ancient civilizations, namely of China and India. Consumers are now more attentive to food quality, safety and health benefits, and the food industry is led to develop processed- and packaged-food, particularly in terms of calories, quality, nutritional value and bioactive molecules. This book covers the entire range of bioactive molecules presented in daily food, such as carbohydrates, protei...
O mínimo que você precisa saber para não ser um sedentário
Antes de mais nada, cabe ressaltar que todas estas publicações que estará lendo foram copiadas das redes sociais como o Instagram @darlansouza e dos sites e blogs que já escrevi no período de publicações entre maio de 2015, quando iniciei nas redes sociais, até novembro de 2021. É um resumo de 6 anos de uma presença diária com conteúdos, que para ter uma ideia está perto de atingir 4 mil publicações nestes 5 anos de interação com pessoas de todos os lugares. Todas as publicações compiladas por neste livro foram sugestões, experiências, visões, inspirações, conceitos, dicas e opiniões retratadas nas redes sociais como único objetivo: alertar, informar, despertar a cu...
Bioactive Components in Fermented Foods and Food By-Products
Food fermentation is one of the most ancient processes of food production that has historically been used to extend food shelf life and to enhance its organoleptic properties. However, several studies have demonstrated that fermentation is also able to increase the nutritional value and/or digestibility of food. Firstly, microorganisms are able to produce huge amounts of secondary metabolites with excellent health benefits and preservative properties (i.e., antimicrobial activity). Secondarily, fermented foods contain living organisms that contribute to the modulation of the host physiological balance, which constitutes an opportunity to enrich the diet with new bioactive molecules. Indeed, ...
Inflamed
'A work of exhilarating scope and relevance ... What a rare and powerful experience to feel a book in your very body' Naomi Klein 'Health is not something we can attain as individuals, for ourselves, hermetically sealed off from the world around us. An injury to one is an injury to all.' Our bodies, societies and planet are inflamed. In this boldly original book, renowned political economist Raj Patel teams up with physician Rupa Marya to illuminate the hidden relationships between human health and the profound injustices of our political and economic systems. In doing so, they offer a radical new cure: the deep medicine of decolonization. Journeying through the human body - our digestive, e...
