Functional Foods The Connection Between Nutrition, Health, and Food Science

This title includes a number of Open Access chapters. This new book presents a variety of important research on functional foods—foods that have another role related to disease prevention or health. The first section of the book includes chapters on the complicated relationships between nutrition, physical and mental health, and disease. Sectiontwo focuses on the connection between health science and food, and presents a number of case studies on the possible uses of functional foods. The book discusses important methods for nutritional interventions in relation to diseases such as obesity and other prominent health concerns in modern society. Topics include: Nutrigenetics and metabolic diseases Nutrition intervention strategies to improve health Nutrition consumption timing around exercise sessions Nutritional therapies for mental disorders Health benefits of particular foods, such as eggs, milk, cereal, garlic, cinnamon, nuts, blueberries, etc. Mineral- and protein-enriched foods

Part I: The Connection Between Nutrition and Health Chapter 1: Nutrigenetics and Metabolic Disease: Current Status and Implications for Personalised Nutrition Catherine M. Phillips Chapter 2: A Review of the Nature and Effectiveness of Nutrition Interventions in Adult Males: A Guide for Intervention Strategies Pennie J. Taylor, Gregory S. Kolt, Corneel Vandelanotte, Cristina M. Caperchione, W. Kerry Mummery, Emma S. George, Mohanraj Karunanithi, and Manny J. Noakes Chapter 3: Nutrient Timing Revisited: Is There a Post-Exercise Anabolic Window? Alan Albert Aragon and Brad Jon Schoenfeld Chapter 4: Nutritional Therapies for Mental Disorders Shaheen E. Lakhan and Karen F. Vieira Chapter 5: Fructose Metabolism in Humans: What Isotopic Tracer Studies Tell Us Sam Z. Sun and Mark W. Empie Chapter 6: Vitamin C in Human Health and Disease is Still a Mystery? An Overview K. Akhilender Naidu Chapter 7: Daily Egg Consumption in Hyperlipidemic Adults: Effects on Endothelial Function and Cardiovascular Risk Valentine Njike, Zubaida Faridi, Suparna Dutta, Anjelica L. Gonzalez-Simon and David L. Katz Chapter 8: Protein-Enriched Meal Replacements do not Adversely Affect Liver, Kidney or Bone Density: An Outpatient Randomized Controlled Trial Zhaoping Li, Leo Treyzon, Steve Chen, Eric Yan, Gail Thames, and Catherine L. Carpenter Chapter 9: Functional Food and Organic Food are Competing Rather than Supporting Concepts in Europe Johannes Kahl, Aneta Zalecka, Angelika Ploeger, Susanne Bügel, and Machteld Huber Part II: Functional Foods: The Connection Between Health and Food Science Chapter 10: Exercise and Functional Foods Wataru Aoi, Yuji Naito, and Toshikazu Yoshikawa Chapter 11: Effects of Micronutrient Fortified Milk and Cereal Food for Infants and Children: A Systematic Review Klaus Eichler, Simon Wieser, Isabelle Rüthemann, and Urs Brügger Chapter 12: Effect of Mineral-Enriched Diet and Medicinal Herbs on Fe, Mn, Zn, And Cu Uptake in Chicken Ducu Sandu Stef and Iosif Gergen Chapter 13: Consuming Iodine Enriched Eggs to Solve the Iodine Deficiency Endemic for Remote Areas in Thailand Wiyada Charoensiriwatana, Pongsant Srijantr, Punthip Teeyapant, and Jintana Wongvilairattana Chapter 14: Cinnamon Extract Inhibits a-Glucosidase Activity and Dampens Postprandial Glucose Excursion in Diabetic Rats H. Mohamed Sham Shihabudeen, D. Hansi Priscilla, and Kavitha Thirumurugan Chapter 15: Garlic Improves Insulin Sensitivity and Associated Metabolic Syndromes in Fructose Fed Rats Raju Padiya, Tarak N. Khatua, Pankaj K. Bagul, Madhusudana Kuncha, and Sanjay K. Banerjee Chapter 16: A Bilberry Drink with Fermented Oatmeal Decreases Postprandial Insulin Demand in Young Healthy Adults Yvonne E. Granfeldt and Inger M.E. Björck Chapter 17: Brazil Nuts Intake Improves Lipid Profile, Oxidative Stress, and Microvascular Function in Obese Adolescents: A Randomized Controlled Trial Priscila A. Maranhão, Luiz G. Kraemer-Aguiar, Cecilia L. de Oliveira, Maria C.C. Kuschnir, Yasmine R. Vieira, Maria G.C. Souza, Josely C. Koury, and Eliete Bouskela

Leah Coles, PhD, holds a Bachelor of Technology (Hons) in Food Technology from Massey University, New Zealand, and completed her PhD in Human Nutrition at the Riddet Institute, Massey University, New Zealand. She is presently a Research Fellow in the Nutritional Interventions Lab at Baker IDI Heart and Diabetes Institute, Melbourne, Australia. Her current research involves clinical trials focused on functional foods and weight loss, particularly in relation to diabetes and cardiovascular disease. She has also published several peer-reviewed articles in the area of in vitro and in vivo (animal and human) digestibility studies and linked these with mathematical models to predict the available energy (ATP) content of foods.