Anti-Angiogenic Functional & Medicinal Foods (Nutraceutical Science and Technology Series)

This book discusses functional foods research in some major parts of the world and some recent advances on dietary bioactive compounds and the mechanisms by which these compounds inhibit pathological angiogenesis in areas as diverse as inflammation, cardiovascular disease, brain tumorigenesis, obesity, and diabetes. The book concludes with a chapter on developing and delivering anti-angiogenic functional food products, an aspect that could be of value to anyone working in the field of functional foods.

Contents

Part I History and Scope of Functional Foods Around the World

• Chapter 1 Scope of Conventional and Functional Foods in the U.S.A.
• Chapter 2 Functional Foods, Nutraceuticals and Natural Health Products in Canada
• Chapter 3 History and Scope of Functional Foods in Japan
• Chapter 4 Functional Foods in India: History and Scope
• Chapter 5 History and Scope of Functional Foods in China
• Chapter 6 History and Current Status of Functional Foods in Korea
• Chapter 7 Australia and New Zealand
• Chapter 8 Prophylactic Phenolic Antioxidants in Functional Foods of Tropical Island States of the Mascarene Archipelago (Indian Ocean)
• Chapter 9 Functional Foods in Mediterranean and Middle Eastern Countries: History, Scope and Dietary Habits
• Chapter 10 Functional Foods in the European Union
• Chapter 11 Functional Foods in the European Union: Main Issues and Impact on the Food Industry
• Chapter 12 Functional Foods Legislation in Brazil

Part II The “Ohmics” Technologies and Functional Foods

• Chapter 13 Principles of Proteomics
• Chapter 14 Toxicogenomics and Systems Toxicology

Part III Angiogenesis and Chronic Degenerative Diseases

• Chapter 15 Endothelial Cell Responses to Physiological and Pathophysiological Environments
• Chapter 16 Angiogenic Switch: Roles of Estrogenic Compounds
• Chapter 17 Reactive Oxygen Species and Angiogenesis
• Chapter 18 Angiogenesis in Inflammatory Arthritis
• Chapter 19 Angiogenesis and Cardiovascular Diseases
• Chapter 20 Angiogenesis and Anti-Angiogenesis in Brain Tumors
• Chapter 21 Diabetes and Angiogenesis
• Chapter 22 Obesity and Angiogenesis

Part IV Angiogenesis, Functional, and Medicinal Foods

• Chapter 23 Screening Functional Foods as Inhibitors of Angiogenesis Biomarkers
• Chapter 24 Role of Edible Berry Anthocyanins in Angiogenesis
• Chapter 25 Redox Regulation of Angiogenesis: Anti-Angiogenic Properties of Edible Berries and Its Significance in a Clinical Setting
• Chapter 26 A Novel Nutrient Mixture Containing Ascorbic Acid, Lysine, Proline, and Green Tea Extract Inhibits Critical Parameters in Angiogenesis
• Chapter 27 Angiogenesis and Chinese Medicinal Foods
• Chapter 28 Disposition and Metabolism of Dietary Flavonoids
• Chapter 29 Functional Foods: Probiotics
• Chapter 30 Potential Anti-Cancer Effects of Shark Cartilage
• Chapter 31 Physiological Effects of Eicosapentaenoic Acid (EPA) and Docosahexaenoic Acid (DHA) - A Review
• Chapter 32 Marine Polysaccharides and Angiogenesis: Modulation of Angiogenesis by Fucoidans
• Chapter 33 Development and Delivery of Anti-Angiogenic Functional Food Products: Opportunities and Challenges

Index

About the Editors

• Jack N. Losso, PhD is an associate professor in the department of Food Science at Louisiana State University Agricultural Center, Baton Rouge, Louisiana. His current research interests include angiogenesis, macular degeneration, chronic inflammation, cancer, and functional foods. Dr. Losso has published more than 80 peer-reviewed papers, book chapters, proceedings, and journal magazine articles. He is an active professional member of the Institute of Food Technologists and the American Chemical Society.
• Fereidoon Shahidi, PhD, FACS, FCIC, FCIFST, FIAFoST, FIFT, FRSC is a university research professor at Memorial University of Newfoundland in Canada. Dr. Shahidi is the author of over 600 research papers and book chapters, has also authored or edited 40 books. His research contributions have led to several industrial developments worldwide. Dr. Shahidi’s current research interests include different areas of nutraceuticals and functional foods, natural antioxidants, marine foods and aquaculture. Dr. Shahidi serves as the editor-in-chief of the Journal of Food Lipids, an editor of Food Chemistry as well as an editorial board member of a number of journals, including the Journal of Food Science, Journal of Agricultural and Food Chemistry, Nutraceuticals and Food, International Journal of Food Properties, Current Nutrition and Food Science and Inform. Dr. Shahidi has received numerous awards, including the 2005 Stephen Chang Award from the Institute of Food Technologists, for his outstanding contributions to science and technology. Between 1996 and 2006, Dr. Shahidi was the most published and most frequently cited scientist in the area of food, nutrition, and agricultural science as listed by the ISI.
• Debasis Bagchi received his PhD in Medicinal Chemistry in 1982. He is a professor in the Department of Pharmacy Sciences at Creighton University Medical Center, Omaha, Nebraska. He is also the Senior Vice President of R&D of Inter Health Nutraceuticals, Benicia, California. Dr. Bagchi is a Member of the Study Section and Peer Review Committee of NIH, Bethesda, Maryland, and Editorial Board Members of numerous journals. His research interests include oxidative stress, angiogenesis, metabolic syndrome, gene expression, and medicinal and functional foods. Dr. Bagchi has 225 research publications, edited numerous books and special issues, and organized and chaired several workshops and symposiums. 

Product Details

• Hardcover: 736 pages
• Publisher: CRC Press; 1 edition (April 5, 2007)
• Language: English
• ISBN-10: 157444445X
• ISBN-13: 978-1574444452
• Product Dimensions: 9.3 x 6.2 x 1.7 inches

List Price: $199.95 

 

Tags: Food Science Technology