Verfügbarkeit: Foods for health in the 21st century

Foods for health in the 21st century: a roadmap for the future

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Bibliographische Detailangaben
Format:	Buch
Sprache:	English
Veröffentlicht:	Boston Blackwell 2010
Schriftenreihe:	Annals of the New York Academy of Sciences 1190
Schlagworte:	Functional Food > Congresses Functional foods > Congresses Nutrition Therapy > Congresses Nutrition > Congresses Nutritional Physiological Phenomena > Congresses Nutritive Value > Congresses Gesundheit Ernährung Konferenzschrift > 2008 > Los Angeles, Calif.
Online-Zugang:	Inhaltsverzeichnis
Beschreibung:	X, 193 S. Ill., graph. Darst.
ISBN:	9781573317634

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Datensatz im Suchindex

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adam_text	Titel: Foods for health in the 21st century Autor: Gershwin, Merrill Eric Jahr: 2010 ANNALS OF THE NEW YORK ACADEMY OF SCIENCES Volume 1190 Foods for Health in the 21 st Century A Roadmap for the Future Issue Editors M. Eric Gershwin and M. R. C. Greenwood This volume presents papers stemming from the First International Foods for Health Initiative Conference entitled Foods for Health in the 2Ist Century: A Roadmap for the Future, held on November 16-18,2008 at the Universityof California, Davis Buehler Alumni Center. Introduction: Foods for health: A roadmap for the future ByM.R.C. Greenwood and M. Eric Gershwin............................. ix Part I. Meeting the obesity challenge The importance of dietary modulation of cAMP and insulin signaling in adipose tissue and the development of obesity By Lise Madsen and Karsten Kristiansen ............................... / Fructose consumption: recent results and their potential implications By KimberL. Stanhope and Peter }. Havel............................... 15 Can bioactive foods affect obesity? ByA. Astrup, M. Kristensen, N.T. Gregersen, A. Belza, J.K. Lorenzen, A. Due, and TM. Tarsen............................................. 25 Part II. Nutrigenomics Phytanic acid?an overlooked bioactive fatty acid in dairy fat? By Lars I. Hellgren ............................................42 Toward taüored synthesis of functional Polysaccharides in plants By Naomi Geshi, Bent Tarsen Petersen, and Henrik Vibe Scheller.................50 Effect of walnut (fuglans regia) polyphenolic Compounds on ovalbumin-specifk IgE induction in female BALB/c mice By Sarah S. Comstock, Taurel J.Gershwin, and Suzanne S. Teuber................58 Part III. Improving human health Dietary fibers as immunoregulatory Compounds in health and disease By Rene Wismar, Susanne Brix, Hanne Trekimr, and Helle Nygaard Tcerke...........70 Ellagic acid and polyphenolics present in walnut kernels inhibit in vitro human peripheral blood mononuclear cell proliferation and alter cytokine production By Koren C. Anderson and Suzanne S. Teuber............................86 Dairy proteins and the response to pneumovax in senior Citizens: a randomized, double-blind, placebo-controlled pilot study By Samara L. Freeman, Laura Fisher,}. Bruce German, Patrick S. Leung, Harry Prince, Carlo Selmi, Stanley M. Naguwa, andM. Eric Gershwin ..................... 97 Public safety and dietary supplementation ByM. Eric Gershwin, Andrea T. Borchers, CarlL. Keen, Sheldon Hendler, Frank Hagie, andM.R.C. Greenwood.........................................104 The dogmas of nutrition and Cancer: time for a second (and maybe third) look By Ralph de Vere White, Robert M. Hackman, and Joel Kugelmass................118 Part IV. Functional foods Enzyme technology for precision functional food ingredient processes By Anne S. Meyer.............................................126 Mass spectrometric-based protein chips for detection of food-derived bioactive components By Jan Stagsted, Ann Louise W. J0rgensen, and Helle R. Juul-Madsen ..............133 Enrichment of foods with omega-3 fatty acids: a multidisciplinary challenge By Charlotte Jacobsen...........................................141 The traditional Japanese formula keishibukuryogan reduces liver injury and inflammation in patients with nonalcoholic fatty liver disease By Makoto Fujimoto, Koichi Tsuneyama, Hideki Kinoshita, Hirozo Goto, Yasuo Takano, Carlo Selmi, Carl L. Keen, M. Eric Gershwin, and Yutaka Shimada...............151 Part V. Consumer response Artificial sweetener as a historical window to culturally situated health By Carolyn de la Pena ..........................................159 European consumers acceptance of functional foods By Klaus G. Grunert...........................................166 Consumer response: the paradoxes of food and health By Charlotte Biltekoff...........................................174 Part VI. Emerging technologies Translational nutrition research at UC Davis?the key role of the Clinical and Translational Science Center By Sidika Kasim-Karakas, Dianne Hyson, Charles Halsted, Marta van Loan, Erica Chedin, and Lars Berglund............................................179 The future of sustainable food production By Pamela Ronald and Raoul Adamchak...............................184 Microfluidics: an emerging technology for food and health science By Gisela Lin and Abraham P. Lee...................................186 Corrigendum for Ann. N. Y. Acad. Sei. 880: 110-121.........................193 The New York Academy of Sciences believes it has a responsibility to provide an open forum for discussion of scientific questions. The positions taken by the partieipants in the reported Conferences are their own and not necessarily those of the Academy. The Academy has no intent to influence legislation by providing such forums.
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spelling	Foods for health in the 21st century a roadmap for the future M. Eric Gershwin ..., eds. Boston Blackwell 2010 X, 193 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Annals of the New York Academy of Sciences 1190 Functional Food Congresses Functional foods Congresses Nutrition Therapy Congresses Nutrition Congresses Nutritional Physiological Phenomena Congresses Nutritive Value Congresses Gesundheit (DE-588)4020754-7 gnd rswk-swf Ernährung (DE-588)4015332-0 gnd rswk-swf (DE-588)1071861417 Konferenzschrift 2008 Los Angeles, Calif. gnd-content Ernährung (DE-588)4015332-0 s Gesundheit (DE-588)4020754-7 s b DE-604 Gershwin, M. Eric 1946- Sonstige (DE-588)109446917 oth Annals of the New York Academy of Sciences 1190 (DE-604)BV002532608 1190 HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=020323102&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis
spellingShingle	Foods for health in the 21st century a roadmap for the future Annals of the New York Academy of Sciences Functional Food Congresses Functional foods Congresses Nutrition Therapy Congresses Nutrition Congresses Nutritional Physiological Phenomena Congresses Nutritive Value Congresses Gesundheit (DE-588)4020754-7 gnd Ernährung (DE-588)4015332-0 gnd
subject_GND	(DE-588)4020754-7 (DE-588)4015332-0 (DE-588)1071861417
title	Foods for health in the 21st century a roadmap for the future
title_auth	Foods for health in the 21st century a roadmap for the future
title_exact_search	Foods for health in the 21st century a roadmap for the future
title_full	Foods for health in the 21st century a roadmap for the future M. Eric Gershwin ..., eds.
title_fullStr	Foods for health in the 21st century a roadmap for the future M. Eric Gershwin ..., eds.
title_full_unstemmed	Foods for health in the 21st century a roadmap for the future M. Eric Gershwin ..., eds.
title_short	Foods for health in the 21st century
title_sort	foods for health in the 21st century a roadmap for the future
title_sub	a roadmap for the future
topic	Functional Food Congresses Functional foods Congresses Nutrition Therapy Congresses Nutrition Congresses Nutritional Physiological Phenomena Congresses Nutritive Value Congresses Gesundheit (DE-588)4020754-7 gnd Ernährung (DE-588)4015332-0 gnd
topic_facet	Functional Food Congresses Functional foods Congresses Nutrition Therapy Congresses Nutrition Congresses Nutritional Physiological Phenomena Congresses Nutritive Value Congresses Gesundheit Ernährung Konferenzschrift 2008 Los Angeles, Calif.
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