Research and Markets: Cardiovascular Disease and Type II Diabetes are a Growing Problem for the Developed World.DUBLIN, Ireland -- Research and Markets (http://www.researchandmarkets.com/reports/c20838) has announced the addition of Functional Foods, Cardiovascular Disease and Diabetes to their offering. Cardiovascular disease and Type II diabetes Type II diabetes Type II diabetes is the most common form of diabetes and usually appears in middle aged adults. It is often associated with obesity and may be delayed or controlled with diet and exercise. Mentioned in: Diabetic Ketoacidosis 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. Functional Foods, Cardiovascular Disease and Diabetes reviews functional foods connection to preventing chronic diseases. It examines the potential and limitations of dietary influences and illustrates health benefits associated with diverse food groups. 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 1 examines the importance of diet in the prevention of cardiovascular disease and diabetes, with chapters on fat soluble nutrients, antioxidants Antioxidants Substances that reduce the damage of the highly reactive free radicals that are the byproducts of the cells. Mentioned in: Aging, Nutritional Supplements antioxidants, n. and iron intake. Part 2 focuses on the role of phytochemicals in preventing cardiovascular disease, including chapters on isoflavones isoflavones (īˑ·sō·flāˈ·vōnz), n.pl phytoestrogenic compounds found in various plants, including red clover and soy. and plant sterols sterols (ster´ôlz), n.pl steroids having one or more hydroxyl groups and no carbonyl or carboxyl groups (e.g., cholesterol). . Part 3 addresses the control of dietary fat, including the use of polyunsaturated fatty acids and fat replacers. The final part of the book reviews the use of starch and other functional ingredients in controlling cardiovascular disease, with individual chapters on cereal beta-glucans, grain legumes Legumes A family of plants that bear edible seeds in pods, including beans and peas. Mentioned in: Cholesterol, High legumes (l and food fermentation by lactic acid bacteria The Lactic Acid Bacteria (LAB) comprise a clade of Gram positive, low-GC, acid tolerant, non-sporulating, non-respiring rod or cocci that are associated by their common metabolic and physiological characteristics. . For more information visit http://www.researchandmarkets.com/reports/c20838 |
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