Remacle / Reusens Functional Foods, Ageing and Degenerative Disease

1. Auflage 2004
ISBN: 978-1-85573-901-7
Verlag: Elsevier Science & Techn.
Format: EPUB
Kopierschutz: 6 - ePub Watermark

E-Book, Englisch, 792 Seiten

Reihe: Woodhead Publishing Series in Food Science, Technology and Nutrition

Degenerative diseases linked to ageing populations are a growing problem for the developed world. Edited by two authorities, this important collection reviews the role of functional foods in helping to prevent a number of such degenerative conditions, from osteoporosis and obesity to immune system disorders and cancer.The book begins with a number of introductory chapters which discuss the regulation of functional foods in the EU, the role of diet generally in preventing degenerative disease. Part one then examines bone and oral health with chapters on the use of diet to control osteoporosis, the use of functional ingredients to improve bone strength, and ways of maintaining dental health. Part two discusses how obesity can be controlled, whilst part three looks at gut health and maintaining the immune function using functional ingredients such as probiotics and prebiotics. The final part of the book reviews research on functional foods and cancer with chapters on synbiotics, anti-angiogenic functional foods, glucosinolates, dietary fibre and phytoestrogens.Functional foods, ageing and degenerative disease is a standard reference for all those concerned with the role of functional foods in the prevention and control of degenerative disease. - Explores diet strategies for preventing diseases including osteoporosis - Summarises key management techniques for obesity, irritable bowel syndrome and oral health - Presents the role of functional foods in promoting good health

Autoren/Hrsg.

Remacle, C.

Reusens, B.

Inhaltsverzeichnis

1;Front Cover
;1
2;Functional Foods, Ageing and Degenerative Disease;4
3;Copyright Page
;5
4;Table of
Contents;6
5;Contributor contact details;16
6;Chapter 1.
Regulatory context in the EU;22
6.1;1.1 Introduction: the EU and food legislation;22
6.2;1.2 The regulation of novel foods and novel ingredients in the EU;25
6.3;1.3 EU food law and regulation of food health claims;28
6.4;1.4 National initiatives to regulate food health claims;31
6.5;1.5 Approval and substantiation of health claims;34
6.6;1.6 Medicinal products and EU legislation;35
6.7;1.7 References;36
7;Chapter 2.
Diet and the prevention of degenerative disease;38
7.1;2.1 Introduction: epidemiological studies and the influence of diet in early life;38
7.2;2.2 Foetal and neonatal nutritional requirements;42
7.3;2.3 The effects of supplement intake;51
7.4;2.4 The role of functional foods: nutrition during pregnancy and infancy;54
7.5;2.5 Safety concerns of functional foods;60
7.6;2.6 Future trends;62
7.7;2.7 Sources of further information and advice;64
7.8;2.8 References;64
8;Chapter 3.
New functional foods for age-related diseases;78
8.1;3.1 Introduction: the Mediterranean diet and healthy living;78
8.2;3.2 Mediterranean foods and their functional properties;81
8.3;3.3 The functional properties of Mediterranean herbs, spices and wild greens;86
8.4;3.4 Diet and age-related diseases;87
8.5;3.5 Methods of identifying and analysing plant extracts;89
8.6;3.6 Developing supplements for healthy ageing and other future trends;91
8.7;3.7 Sources of further information and advice;93
8.8;3.8 Acknowledgement;93
8.9;3.9 References;94
9;Part I:
Bone and oral health;102
9.1;Chapter 4.
Diet and control of osteoporosis;104
9.1.1;4.1 Introduction: definition and epidemiology of osteoporosis;104
9.1.2;4.2 Bone growth and factors affecting bone mass;106
9.1.3;4.3 Dietary strategies for preventing osteoporosis: minerals;108
9.1.4;4.4 Dietary strategies for preventing osteoporosis: vitamins, proteins and lipids;116
9.1.5;4.5 Preventing osteoporosis: the impact of genetic variation and diet;121
9.1.6;4.6 Conclusions and future trends;126
9.1.7;4.7 Sources of further information and advice;127
9.1.8;4.8 References;127
9.2;Chapter 5.
Phytoestrogens and the control of osteoporosis;136
9.2.1;5.1 Introduction;136
9.2.2;5.2 Osteoporosis: prevention and treatment;137
9.2.3;5.3 Mechanisms of action of phytoestrogens in bone metabolism;141
9.2.4;5.4 Phytoestrogen action on bone cells;143
9.2.5;5.5 Investigating phytoestrogen action on bone: animal and human studies;145
9.2.6;5.6 Conclusions;147
9.2.7;5.7 Sources of further information and advice;148
9.2.8;5.8 References;150
9.3;Chapter 6.
Vitamin D fortification and bone health;160
9.3.1;6.1 Introduction;160
9.3.2;6.2 Vitamin D: sources, metabolism, function and deficiency;161
9.3.3;6.3 Vitamin D fortification and osteoporosis;165
9.3.4;6.4 Dietary intake of vitamin D;168
9.3.5;6.5 Strategies to improve vitamin D supply;174
9.3.6;6.6 Food fortification: reducing deficiency diseases;176
9.3.7;6.7 Issues in vitamin D fortification of food;177
9.3.8;6.8 Future trends;184
9.3.9;6.9 Sources of further information;185
9.3.10;6.10 References;185
9.4;Chapter 7.
Calcium citrate (TCC) and bone health;195
9.4.1;7.1 Introduction: bone formation and calcium fortification;195
9.4.2;7.2 Calcium citrate as a calcium supplement;198
9.4.3;7.3 Measuring the effectiveness of TCC;199
9.4.4;7.4 TCC fortification;201
9.4.5;7.5 Future trends;202
9.4.6;7.6 Sources of further information;202
9.4.7;7.7 References;203
9.5;Chapter 8.
Diet, functional foods and oral health;205
9.5.1;8.1 Introduction: key dietary factors in oral health;205
9.5.2;8.2 The effects of ageing on oral health;208
9.5.3;8.3 Dietary strategies for oral health;209
9.5.4;8.4 Functional foods for promoting oral health;213
9.5.5;8.5 Future trends;216
9.5.6;8.6 Sources of further information;217
9.5.7;8.7 References;217
9.6;Chapter 9.
Sweeteners and dental health;221
9.6.1;9.1 Introduction: the relationship between dental caries and dietary carbohydrates;221
9.6.2;9.2 Xylitol and the prevention of dental caries;223
9.6.3;9.3 The relationship between sucrose consumption and dental caries;229
9.6.4;9.4 Future trends;237
9.6.5;9.5 References;237
10;Part II:
Obesity;242
10.1;Chapter 10.
Nutrient-gene interactions in the control of obesity;244
10.1.1;10.1 Introduction;244
10.1.2;10.2 Genetic influences on obesity;245
10.1.3;10.3 Nutrient-sensitive genes;255
10.1.4;10.4 Nutrient-gene interaction and the development of obesity;257
10.1.5;10.5 Managing obesity: dietary and other strategies;265
10.1.6;10.6 Future trends;268
10.1.7;10.7 Sources of further information;269
10.1.8;10.8 References;272
10.2;Chapter 11.
Nutrition, fat synthesis and obesity;281
10.2.1;11.1 Introduction: fat synthesis and nutrition;281
10.2.2;11.2 Regulation of glycolytic/lipogenic enzymes;285
10.2.3;11.3 Molecular mechanisms involved in controlling glycolytic/lipogenic genes;287
10.2.4;11.4 Improving lipogenesis using functional foods;291
10.2.5;11.5 Future trends;293
10.2.6;11.6 Sources of further information;294
10.2.7;11.7 References;294
10.2.8;11.8 Abbreviations;298
10.3;Chapter 12.
Satiety and the control of obesity;299
10.3.1;12.1 Introduction: satiety and obesity;299
10.3.2;12.2 Factors influencing satiety and satiation;299
10.3.3;12.3 The impact of different food components on satiety;303
10.3.4;12.4 Developing biomarkers of satiety;305
10.3.5;12.5 Future trends: using biomarkers to assess weight- control foods;307
10.3.6;12.6 Sources of further information and advice;308
10.3.7;12.7 References;308
11;Part III:
Gut health and immune function;314
11.1;Chapter 13.
Functional foods for gut health: an overview;316
11.1.1;13.1 Introduction: the human gut;316
11.1.2;13.2 The structure of the gut and its immune system;317
11.1.3;13.3 Nutrients and gut function;326
11.1.4;13.4 Nutrients and the gut immune system;329
11.1.5;13.5 Nutrition and gut health;330
11.1.6;13.6 The role of functional foods in promoting gut health;333
11.1.7;13.7 Future trends;334
11.1.8;13.8 Sources of further information;338
11.1.9;13.9 References;339
11.2;Chapter 14.
Analysing gut microbiota;346
11.2.1;14.1 Introduction;346
11.2.2;14.2 Molecular based methods for identifying gut micro-organisms;347
11.2.3;14.3 Methods of characterising human gut microbiota;355
11.2.4;14.4 Using denaturing gradient gel electrophoresis (DGGE) and temperature gradient gel electrophoresis (TGGE) for characterising microbiota;361
11.2.5;14.5 Future trends;362
11.2.6;14.6 Sources of further information and advice;365
11.2.7;14.7 References;365
11.3;Chapter 15.
Dietary lipids and immune function;370
11.3.1;15.1 Introduction: the immune system in health, disease and ageing;370
11.3.2;15.2 Dietary fatty acids: nomenclature, sources and intakes;375
11.3.3;15.3 Fatty acid composition of immune cells and immune function: eicosanoids;382
11.3.4;15.4 Dietary fatty acids and immune function: mechanisms of action;385
11.3.5;15.5 Other mechanisms of action of dietary fatty acids not involving eicosanoids;393
11.3.6;15.6 Dietary fatty acids and inflammatory diseases;396
11.3.7;15.7 Targeting the immune function and inflammation: fatty acid-enriched functional foods;399
11.3.8;15.8 Conclusions;403
11.3.9;15.9 References;403
11.4;Chapter 16.
Improving gut health in the elderly;415
11.4.1;16.1 Introduction;415
11.4.2;16.2 Successional development of gastrointestinal microflora;416
11.4.3;16.3 Modification of the gut microflora: probiotics, prebiotics and synbiotics;420
11.4.4;16.4 Factors affecting gut microflora in old age;423
11.4.5;16.5 Immunosenescence and suscepibility to colon cancer in old age;426
11.4.6;16.6 Future trends;429
11.4.7;16.7 Conclusion;430
11.4.8;16.8 References;431
11.5;Chapter 17.
Probiotics, prebiotics and gut health;437
11.5.1;17.1 Introduction: defining probiotics and prebiotics;437
11.5.2;17.2 Types of probiotics and prebiotics and their influence on gut health;441
11.5.3;17.3 Investigating the effectiveness of probiotics and prebiotics: the case of antimicrobial function;448
11.5.4;17.4 Improving the effectiveness of probiotics and prebiotics in optimising gut health;482
11.5.5;17.5 Future trends;484
11.5.6;17.6 Sources of further information and advice;485
11.5.7;17.7 Acknowledgements;485
11.5.8;17.8 References;485
12;Part IV:
Cancer;504
12.1;Chapter 18.
Anti-angiogenic functional food, degenerative disease and cancer;506
12.1.1;18.1 Introduction: mechanisms of degenerative disease;506
12.1.2;18.2 Genetic/endogenous risk factors;507
12.1.3;18.3 Environmental/exogenous risk factors;514
12.1.4;18.4 Angiogenesis, body function, and degenerative disease;516
12.1.5;18.5 Anti-angiogenic functional food compounds;522
12.1.6;18.6 Conclusion;532
12.1.7;18.7 Future trends;532
12.1.8;18.8 Sources of further information and advice;534
12.1.9;18.9 References;534
12.2;Chapter 19.
Synbiotics and colon cancer;545
12.2.1;19.1 Introduction: probiotics, prebiotics and synbiotics;545
12.2.2;19.2 Gut microflora;549
12.2.3;19.3 Colon cancer;554
12.2.4;19.4 Risk factors and prevention of colon cancer;562
12.2.5;19.5 Screening of colorectal cancers;565
12.2.6;19.6 Diagnosis and treatment of colorectal cancers;567
12.2.7;19.7 Pre-, pro- and synbiotic influences on colon carcinogenesis;573
12.2.8;19.8 Predicting tumour formation: biomarkers;579
12.2.9;19.9 Future trends;582
12.2.10;19.10 References;584
12.3;Chapter 20.
Identifying antimutagenic constituents of food;602
12.3.1;20.1 Introduction;602
12.3.2;20.2 Methods for identifying antimutagenic constituents in foods;604
12.3.3;20.3 Limitations of methods for identifying antimutagenic compounds;621
12.3.4;20.4 Future trends;624
12.3.5;20.5 Sources of further information and advice;625
12.3.6;20.6 References;626
12.4;Chapter 21.
Glucosinolates and the prevention of cancer;636
12.4.1;21.1 Introduction;636
12.4.2;21.2 The role of glucosinolates in the prevention of cancer;638
12.4.3;21.3 Mechanisms of action;641
12.4.4;21.4 Future trends;644
12.4.5;21.5 Sources of further information and advice;644
12.4.6;21.6 References;644
12.5;Chapter 22.
Dietary fiber and the prevention of cancer;649
12.5.1;22.1 Introduction: defining dietary fiber;649
12.5.2;22.2 The relationship between dietary fiber intake and cancers of the gastrointestinal tract;651
12.5.3;22.3 Epidemiological evidence on the protective role of dietary fiber;655
12.5.4;22.4 Dietary fiber and hormonally related cancers;658
12.5.5;22.5 Clinical studies of the protective role of dietary fiber;659
12.5.6;22.6 The relationship between dietary fiber intake and different cancers;660
12.5.7;22.7 Conclusions;661
12.5.8;22.8 References;662
12.6;Chapter 23.
Phytoestrogens and the prevention of cancer;666
12.6.1;23.1 Introduction;666
12.6.2;23.2 Phytoestrogens in food: the effects of food processing and storage;667
12.6.3;23.3 The role of phytoestrogens in the prevention of different cancers;670
12.6.4;23.4 Mechanisms of action of phytoestrogens;676
12.6.5;23.5 Future trends;679
12.6.6;23.6 References;680
12.7;Chapter 24.
Food phenolics and cancer chemoprevention;690
12.7.1;24.1 Introduction;690
12.7.2;24.2 Functional properties of plant phenolics and polyphenolics;691
12.7.3;24.3 The role of phenolic compounds in the prevention of cancer;695
12.7.4;24.4 Future trends;697
12.7.5;24.5 Sources of further information and advice;697
12.7.6;24.6 References;698
12.8;Chapter 25.
Vitamins and the prevention of cancer;702
12.8.1;25.1 Introduction;702
12.8.2;25.2 The role of vitamins in the prevention of cancer;704
12.8.3;25.3 Future trends;721
12.8.4;25.4 Sources of further information and advice;722
12.8.5;25.5 References;722
12.9;Chapter 26.
Probiotics in inflammatory bowel disease;729
12.9.1;26.1 Introduction;729
12.9.2;26.2 Managing inflammatory bowel disease: the role of probiotics;730
12.9.3;26.3 Analysing the effectiveness of probiotics in inflammatory bowel disease;734
12.9.4;26.4 Future trends;742
12.9.5;26.5 Source of further information;743
12.9.6;26.6 Acknowledgements;743
12.9.7;26.7 References;743
12.10;Chapter 27.
Assessing the effectiveness of probiotics, prebiotics and synbiotics in preventing diseases;747
12.10.1;27.1 Introduction: diet and gastrointestinal diseases;747
12.10.2;27.2 Definitions of probiotics, prebiotics and synbiotics;750
12.10.3;27.3 Safety issues in the use of probiotics and prebiotics;754
12.10.4;27.4 Methods for determining mode of action and effectiveness;756
12.10.5;27.5 Evidence for the effects of pro-, pre- and synbiotics on acute and chronic diseases;761
12.10.6;27.6 Sources of further information and advice;765
12.10.7;27.7 Conclusion;766
12.10.8;27.8 References;767
13;Index;774

Leseproben

Contributor contact details
Chapter 1 Mr P. Berry Ottaway, [e-mail]     Berry Ottaway and Associates Ltd, 1a Fields Yard Plough Lane, Hereford HR4 0EL, UK Tel: + 44 (0) 1432 270886, Fax: + 44 (0) 1432 270808 Chapter 2 Dr L. Kalbe; Dr B. Reusens; Professor C. Remacle, [e-mail]     Laboratoire de Biologie Cellulaire, Université Catholique de Louvain, Louvain-la-Neuve, Belgium Tel: + 32 10 47 35 22, Fax: + 32 10 47 35 15 Chapter 3 Dr D. Rivera, [e-mail]     Department of Plant Biology, University of Murcia, E-30100, Espinardo, Murcia, Spain Dr C. Obon, [e-mail]     Department of Applied Botany, University Miguel Hernandez, E-03312, Orihuela, Alicante, Spain Chapter 4 Professor K.D. Cashman, [e-mail]     Department of Food and Nutritional Sciences and Department of Medicine, University College, Cork, Ireland Tel: + 353 21 4901317 Fax: + 353 21 4270244 Chapter 5 Dr S. Lorenzetti, [e-mail]; Dr F. Branca, [e-mail]     Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione (INRAN), Via Ardeatina, 546; 00178 Roma; Italy Tel: + 39 06 51494 - 571/521 Fax: + 39 06 51494 - 550 Chapter 6 Dr L. Ovesen, [e-mail]     The Danish Heart Foundation, 10 Hauser Plads, 1127 Copenhagen K, Denmark, Tel: + 45 3367 0010, Fax: + 45 3393 1245 Chapter 7 Dr S. Edelstein, [e-mail]     Department of Biological Chemistry, The Weizmann Institute of Science, Rehovot, Israel, Tel: + 972 5 0269814, Fax: + 972 3 9655505 Chapter 8 Professor M. Edgar, [e-mail]     School of Dentistry, The University of Liverpool, Daulby Street, Liverpool L69 3GN, UK, Tel: + 44(0) 151 706 5262, Fax: + 44(0) 151 706 5937 Chapter 9 Professor K.K. Mäkinen, [e-mail]     Sepänkatu 10, FIN-23500 Uusikaupunki, Finland, Tel: [phone], Fax: [phone] Chapter 10 Dr C. Verdich, [e-mail]; Professor T.I. A Sorensen, [e-mail]     Danish Epidemiology Science Centre, Institute of Preventive Medicine, Copenhagen University Hospital, DK 1399 Copenhagen, K Denmark, Tel: [phone], Fax: [phone] Dr K. Clement, [e-mail]     INSERM ‘Avenir’, EA 3502, Paris VI University Nutrition Department, Hotel-Dieu, Place du parvis Notre-Dame, 75004 Paris, France, Tel: + 33 142 34 8670, Fax: + 33 140 51 0057 Chapter 11 Dr F. Foufelle; Professor P. Ferré, [e-mail]     Unit 465 INSERM, Centre de Recherches Biomedicales des Cordeliers, Université Paris 6, 15 rue de l’Ecole de Medecine, 75270, Paris cedex 06, Tel: + 33 14234 69 22/23/24, Fax: + 33 14051 85 86 Chapter 12 W.A.M. Blom; Dr A. Stafleu, [e-mail]; Dr C. de Graaf     TNO Nutrition and Food Research, PO Box 360, 3700 AJ, Zeist, The Netherlands, Tel: + 31 30 694 43 41, Fax: + 31 30 695 79 52 Chapter 13 Dr R. Tahvonen, [e-mail]; Professor S. Salminen, [e-mail]     Department of Biochemistry and Food Chemistry, Functional Foods Forum, University of Turku, 20014 Turku, Finland, Tel: + 358 2 333 6840 Chapter 14 Professor M. Blaut, [e-mail]     Department of Gastrointestinal Microbiology, German Institute of Human Nutrition Potsdam-Rehbruecke, Arthur-Scheunert-Allee 114-116, 14558 Nuthetal Germany, Tel: + 49 33200 88470, Fax: + 49 33200 88407 Chapter 15 Professor P.C. Calder, [e-mail]     Institute of Human Nutrition, School of Medicine, University of Southampton, Bassett Crescent East, Southampton, SO16 7PX, UK, Tel: + 44 8059 4223, Fax: + 44 8059 5489 Chapter 16 K.M. Tuohy; E. Likotrafiti; K. Manderson; G.R. Gibson; R.A. Rastall     Food and Microbial Sciences Unit, School of Food Sciences, PO Box 226, The University of Reading, Reading RG6 6AP Chapter 17 Professor L. De Vuyst, [e-mail]     VUB-IMDO, Pleinlaan 2, B-1050 Brussels, Belgium, Tel: + 32 02 629 32 45, Fax: + 32 02 629 27 20 Chapter 18 Dr J.N. Losso, [e-mail]; R.R. Bansode     Food Protein Biotechnology Laboratory, Department of Food Science, Louisiana State University Agricultural Center, 11 Food Science Building, Baton Rouge, LA 70803, USA, Tel: [phone], Fax: [phone] Chapter 19 Y.E. Clune, [e-mail]     University College Cork, Cork, Ireland Dr M.F. Bennett; Professor F. Shanahan; Professor G. O’Sullivan; Professor J.K. Collins     University College Cork, Cork, Ireland Chapter 20 Dr S. Knasmüller, [e-mail]; Dr B.J. Majer; Dr C. Buchmann     Institute of Cancer Research, University of Vienna, Austria Chapter 21 Dr F. Kassie, [e-mail]     Institute of Indoor and Environmental Toxicology, University of Giessen, Germany Dr S. Knasmüller, [e-mail]     Institute of Cancer Research, University of Vienna, Austria Chapter 22 Professor J. Slavin, [e-mail]     Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St Paul, MN 55108, USA, Tel: [phone], Fax: [phone] Chapter 23 Mrs Y. Ungar, [e-mail]; Dr E. Shimoni     Department of Biotechnology and Food Engineering, Israel Institute of Technology, Haifa 32000, Israel, Tel: + 972-4-8292484, Fax: + 972-4-8293399 Chapter 24 Dr F. Shahidi, [e-mail]     Department of Biochemistry, Memorial University of Newfoundland, St John’s. NL, A1B 3X9 Canada, Tel: + (7O9) 737-8552 Fax: + (7O9) 737-4000 Chapter 25 Dr C.A. Northrop-Clewes; Dr D.I. Thurnham, [e-mail]     Northern Ireland Centre for Food and Health, University of Ulster, Coleraine BT52 1SA, UK, Tel: + 44(0) 2870 324473, Fax: + 44(0) 2870 344965 Chapter 26 J. McCarthy; B. Sheil; L. O’Mahony; M.M. Anwar; F. Shanahan, [e-mail]     Department of Medicine and Alimentary Pharmabiotic Centre, National University of Ireland, Cork, Ireland, Tel: + 353-21 49O1226 Fax: + 353-21 4345300 Chapter 27 Dr G.C.M. Rouzaud, [e-mail]     Food and Microbial Sciences Unit, School of Food Sciences, PO Box 226, The University of Reading, Reading RG6 6AP, Tel:...