Nutrigenomics and Proteomics in Health and Disease: Food Factors and Gene Interactions aims to compile the current science based upon nutrigenomics and proteomics in food and health. Coverage includes many important nutraceuticals (food factors) and their impact on gene interaction and health. Following an overview and introduction, several chapters are devoted to genomics/proteomics and specific disease and health conditions.
The heart of the book focuses on food factors-gene interaction with multiple chapters on- lipids;
- proteins, amino acids and peptides;
- carbohydrates;
- carotenoids;
- phytochemicals; prebiotics and probiotics; and minerals.
The book concludes with a section an advanced analytical techniques. Authored by a stellar international team of multidisciplinary researchers, Nutrigenomics and Proteomics in Health and Disease acquaints food and nutrition professionals with these new fields of nutrition research and conveys the state of the science to date.
Key Features
Key Features
- Key resource for current researchers and practitioners in nutrigenomics.
- Describes links between foods, diseases and health.
- Extensive, rigorous coverage of food factors-gene interactions.
- Respected international collection of editors and authors.
Contents
Section I.
- Chapter 1. Overview.
- Chapter 2. OMICS in Nutrition and Health Research.
Section II.
- Chapter 3. Toward Personalized Nutrition and Medicine: Promises and Challenges.
- Chapter 4. Obesity and Nuclear Receptors: Effective Genomic Strategies in Functional Foods.
- Chapter 5. Inflammatory Genes Involved in Obesity-induced Inflammatory Responses and Pathologies.
- Chapter 6. Genomics and Proteomics in Allergy.
Section III.
- Chapter 7. Beneficial Effects of Conjugated Linoleic Acid (CLA).
- Chapter 8. Regulation of Gene Transcription by Fatty Acids.
- Chapter 9. Non-nutrient Functionality of Amino Acids.
- Chapter 10. Functional Bioactive Proteins and Peptides in Nutrigenomic.
- Chapter 11. Anti-obesity Effect of Allenic Carotenoid, Fucoxanthin.
- Chapter 12. Control of Systemic Inflammation and Chronic diseases – The Use of Turmeric and Curcuminoids.
- Chapter 13. Alteration in Gene Expression and Proteomic Profiles by Soy Isoflavone.
- Chapter 14. Green Tea Polyphenols Modulated Genome Functions for Protective Health Benefits.
- Chapter 15. Oat Avenanthramides: A Novel Antioxidant.
- Chapter 16. Cancer-Preventive Effects and Molecular Actions of Anthocyanins.
- Chapter 17. Food Components Activating Capsaicin Receptor TRPV1.
- Chapter 18. New Therapeutic Effects of Anthocyanins: Anti-obesity Effect, Anti-diabetes Effect, and Vision Improvement.
- Chapter 19. Licorice Flavonoids.
- Chapter 20. Isoprenols.
- Chapter 21. Anti-inflammatory and Anti-carcinogenesis Potentials of Citrus Coumarins and Polymethylated Flavonoids.
- Chapter 22. Probiotics: Food for Thought.
Section IV.
- Chapter 23. Microarrays: A Powerful Tool for Studying the Functions of Food and Its Nutrients.
- Chapter 24. Challenges and Current Solutions in Proteomic Sample Preparations.
- Chapter 25. Computational Methods in Cancer Gene Networking.
- Chapter 26. Peptodomics.
About the Author
- Yoshinori Mine, PhD, is professor in the Department of Food Science at the University of Guelph, Guelph, Ontario, Canada.
- Kazuo Miyashita, PhD, is professor of Biofunctional Material Chemistry in the Graduate School of Fisheries Sciences, Hokkaido University, Hakodate, Japan.
- Fereidoon Shahidi, PhD, is university research professor in the Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland, Canada.
Book Details
- Hardcover: 412 pages
- Publisher: Wiley-Blackwell; 1 edition (March 31, 2009)
- Language: English
- ISBN-10: 0813800331
- ISBN-13: 978-0813800332
- Product Dimensions: 10.1 x 7 x 1.1 inches
List Price: $235.00