Medical Applications of Beta-Glucan PDF Download

Author: Betül Gürünlü
Publisher: Bentham Science Publishers
ISBN: 9815039245
Category : Medical
Languages : en
Pages : 178

View

Book Description
Beta-glucan is a polysaccharide and an important food supplement that strengthens the immune system. Beta-glucan can be obtained from many food sources such as mushrooms, yeast, or oats. Beta-glucan has a therapeutic use in the treatment of many diseases, thanks to its immune system strengthening effect. Its use helps curtail the need for administering high levels of antibiotics in case of serious infections. This book presents information about the medical applications of beta-glucan. Starting with an introduction to the basic biochemistry and classification of beta-glucan, the contents explain the readers about its use in treating a variety of medical conditions. These include cancer, allergies, COVID-19, respiratory tract infections, hypercholesterolemia, diabetes and many other other endocrinological, immunological and infectious diseases. This book is a comprehensive resource about the medical use of beta-glucan where any reader can find topical information and learn about recent studies on the therapeutic effects of beta-glucan on the treatment of different diseases.

Author: Jose Luis Subiza
Publisher: Frontiers Media SA
ISBN: 2889712311
Category : Medical
Languages : en
Pages : 195

View

Book Description
Dr. Jose Luis Subiza is the founder and CEO of Inmunotek SL. The other Topic Editors declare no competing interests with regard to the Research Topic subject.

Author: Vaclav Vetvicka
Publisher:
ISBN: 9780984144518
Category : Glucans
Languages : en
Pages : 151

View

Book Description
This Second Edition expands and amplifies the research and new information on Beta Glucan and how it can assist the body's immune system. It highlights 20 years of research by Vaclav Vetvicka, Ph.D of Louisville, Ky.B-D-glucans belong to a group of physiologically active compounds called "biological response modifiers" and represent highly conserved structural components of cell walls in yeast, fungi, and seaweed. Glucans stimulate the immune system, but do not overstimulate it to the point where it becomes overactive, and so may be highly effective in such auto-imune illness such as lupus, multiple sclerosis, rheumatoid arthrisis, allergies, and yeast infections.

Author: Jasmeet Kour
Publisher: Academic Press
ISBN: 0323886175
Category : Technology & Engineering
Languages : en
Pages : 404

View

Book Description
Nutraceuticals and Health Care explores the role of plant-based nutraceuticals as food ingredients and as therapeutic agents for preventing various diseases. The book assesses the role of nutraceuticals in addressing cardiovascular disease, cancer, diabetes, and obesity by highlighting the derivatives, extraction, chemistry, mechanism of action, pharmacology, bioavailability, and safety of specific nutraceuticals. It analyzes twenty one nutraceuticals in a systematic way, providing a welcomed reference for nutrition researchers, nutritionists and dieticians, as well as other scientists studying related areas in food science, technology or agriculture. Students studying related topics will also benefit from this material. Serves as a foundation for analyzing the efficiency and validity of various plant-derived nutraceuticals Explores the use of nutraceuticals as a therapeutic tool in the prevention of chronic and degenerative diseases Highlights the derivatives, extraction, chemistry, mechanism of action, pharmacology, bioavailability, and safety of specific nutraceuticals

Author: YiFang Chu
Publisher: John Wiley & Sons
ISBN: 1118354087
Category : Technology & Engineering
Languages : en
Pages : 555

View

Book Description
A considerable amount of research has emerged in recent years on the science, technology and health effects of oats but, until now, no book has gathered this work together. Oats Nutrition and Technology presents a comprehensive and integrated overview of the coordinated activities of nutritionists, plant scientists, food scientists, policy makers, and the private sector in developing oat products for optimal health. Readers will gain a good understanding of the value of best agricultural production and processing practices that are important in the oats food system. The book reviews agricultural practices for the production of oat products, the food science involved in the processing of oats, and the nutrition science aimed at understanding and advancing the health effects of oats and how they can affect nutrition policies. There are individual chapters that summarize oat breeding and processing, the many bioactive compounds that oats contain, and their health benefits. With respect to the latter, the health benefits of oats and oat constituents on chronic diseases, obesity, gut health, metabolic syndromes, and skin health are reviewed. The book concludes with a global summary of food labelling practices that are particularly relevant to oats. Oats Nutrition and Technology offers in-depth information about the life cycle of oats for nutrition, food and agricultural scientists and health practitioners interested in this field. It is intended to provoke thought and stimulate readers to address the many research challenges associated with the oat life cycle and food system.

Author: Liangli L. Yu
Publisher: John Wiley & Sons
ISBN: 0813818397
Category : Technology & Engineering
Languages : en
Pages : 329

View

Book Description
Cereal and pulse crops are staple foods that provide essential nutrients to many populations of the world. Traditionally, whole grains were consumed but most current foods are derived from refined fractions of cereal and pulse crops. Consumption of processed or refined products may reduce the health benefits of food. In wheat-based processed foods, for example, the removed 40% of the grain (mainly the bran and the germ of the wheat grain) contains the majority of the health beneficial components. These components, particularly non-essential phytochemicals such as carotenoids, polyphenols, phytosterols/ stanols, and dietary fibers, have been shown to reduce the risk of major chronic diseases of humans, such as cancer, cardiovascular diseases, and Parkinson’s disease. Such bioactives are therefore good candidates for ingredients of nutraceuticals and functional foods. There are many factors that can affect the bioactive content of cereal and pulse-based food ingredients, including genetics, growing and storage conditions, post-harvest treatments, food formulation and processing. All of these factors ultimately affect human health and wellness. Bioavailability is also important for these compounds for exerting their protective roles. Cereals and Pulses: Nutraceutical Properties and Health Benefits provides a summary of current research findings related to phytochemical composition and properties of cereal and pulse crops. The nutraceutical properties of each major cereal and pulse are discussed. Coverage of cereals and pulse crops includes barley, oats, rice, rye, corn, adlay, wheat, buckwheat, psyllium, sorghum, millet, common beans, field peas, faba beans, chickpea, lentil and soybeans. Chapters for each crop discuss methods to improve crop utilization, nutraceutical components and properties, bioactive compositions, antioxidant properties, beneficial health effects, disease prevention activities, and areas for future research. Also included are two chapters that examine the beneficial health properties of dietary fibers and antioxidants. Edited and written by an international team of respected researchers, this book is a reference guide for scientists working in food ingredients, food product research and development, functional foods and nutraceuticals, crop breeding and genetics, human nutrition, post-harvest treatment and processing of cereal grains and pulses. It will enable them to effect value-added food innovation for health promotion and disease risk reduction.

Author: Isabel C. F. R. Ferreira
Publisher: John Wiley & Sons
ISBN: 1118944623
Category : Technology & Engineering
Languages : en
Pages : 493

View

Book Description
Wild Plants, Mushrooms and Nuts: Functional Properties and Food Applications is a compendium of current and novel research on the chemistry, biochemistry, nutritional and pharmaceutical value of traditional food products, namely wild mushrooms, plants and nuts, which are becoming more relevant in diets, and are especially useful for developing novel health foods and in modern natural food therapies. Topics covered will range from their nutritional value, chemical and biochemical characterization, to their multifunctional applications as food with beneficial effects on health, though their biological and pharmacological properties (antioxidant, antibacterial, antifungal, antitumor capacity, among others).

Author: Adil Gani
Publisher: Springer Nature
ISBN: 3030270610
Category : Technology & Engineering
Languages : en
Pages : 441

View

Book Description
Food biopolymers: Structural, functional and nutraceutical properties provides valuable coverage of all major food biopolymers from plant, animal and marine sources. The text focuses on the structural characteristics of biopolymers including starch, non-starch polysaccharides, proteins and fats. A full section is dedicated to the nutraceutical potential and applications of these polymers. Further sections provide comprehensive overviews of the development of functional food products and important data on biopolymer behavior and nutraceutical potential during processing. Researchers hoping to gain a basic understanding of the techno-functional, nutraceutical potential and applications of food biopolymers will find a singular source with this text. The first section of this work focuses on the the structure, functions, bioactivity and applications of starches. The next chapters cover non-starch polysaccharides. Further sections are dedicated to proteins, lipids and oils. A detailed overview is provided for each, followed by application procedures, specifics on individual types, proteins and enzymes, and nutraceutical properties. This work can be used as a singular source for all relevant information on food biopolymers and their structural and functional properties, including their potential to increase food quality, improve shelf life, and reduce pollution and waste in the food industry.

Author: Seid Mahdi Jafari
Publisher: Springer Nature
ISBN: 3030740358
Category : Medical
Languages : en
Pages : 652

View

Book Description
Today's consumers are looking for food products with health-promoting roles in addition to nutritional benefits. With current research showing that nutraceuticals and functional foods rich in specific bioactives may have chemopreventative effects, these products are increasingly popular. However, while much in the literature supports the health-promoting features of these foods, few texts focus on their bioactive agents and their mode of action in cancer signaling. Nutraceuticals and Cancer Signalling: Clinical Aspects and Mode of Action explains the link between nutraceuticals and cancer in terms of clinical trials and modes of action. This book gives an overview of common cancers and their mechanisms, and the most common functional foods and their bioactive components. Individual chapters focus on specific functional foods--including tomatoes, garlic, honey, tea, yoghurt, and many more--their prominent bioactive compounds, and their mode of action in cancer signaling and chemoprevention. Recent findings on cancer-prevention roles of different vitamins and minerals are also discussed. For food scientists, nutritionists, and pharmaceutical experts looking to understand how functional foods can play a role in fighting cancer, this text serves as a one-stop reference.

Author: Federica Fogacci
Publisher: MDPI
ISBN: 3036512381
Category : Medical
Languages : en
Pages : 300

View

Book Description
Dyslipidemia, and particularly hypercholesterolemia, remains a main cardiovascular disease risk factor, partly reversible with the improvement of life-style, including dietary, habits. Even when a pharmacological treatment is begun, dietary support to lipid-lowering is always desired. This book will provide a selection of new evidence on the possible lipid-lowering effects of some dietary and medicinal plant components, reporting some interesting reviews, experimental data and results from clinical trials. The book is adapted for experts in nutrition but also for all scientists involved in cardiovascular disease prevention.