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Bioactive Food as Dietary Interventions for Cardiovascular Disease
 
 

Bioactive Food as Dietary Interventions for Cardiovascular Disease, 1st Edition

Bioactive Foods in Chronic Disease States

 
Bioactive Food as Dietary Interventions for Cardiovascular Disease, 1st Edition,Ronald Watson,Victor Preedy,ISBN9780123964854
 
 
 

Watson   &   Preedy   

Academic Press

9780123964854

9780123965400

746

240 X 197

Investigates the role of foods, herbs and novel extracts in moderating the pathology leading to cardiovascular disease.

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Key Features

  • Addresses the most positive results from dietary interventions using bioactive foods to impact cardiovascular disease
  • Documents foods that can affect metabolic syndrome and other related conditions
  • Convenient, efficient and effective source that allows readers to identify potential uses of compounds – or indicate those compounds whose use may be of little or no health benefit
  • Associated information can be used to understand other diseases that share common etiological pathways

Description

One major example of the synergy of bioactive foods and extracts is their role as an antioxidant and the related remediation of cardiovascular disease. There is compelling evidence to suggest that oxidative stress is implicated in the physiology of several major cardiovascular diseases including heart failure and increased free radical formation and reduced antioxidant defences. Studies indicate bioactive foods reduce the incidence of these conditions, suggestive of a potential cardioprotective role of antioxidant nutrients.

Bioactive Food as Dietary Interventions for Cardiovascular Disease investigates the role of foods, herbs and novel extracts in moderating the pathology leading to cardiovascular disease. It reviews existing literature, and presents new hypotheses and conclusions on the effects of different bioactive components of the diet.

Readership

Nutritionists, dieticians, and biomedical researchers whose focus is on identifying cardiovascular and related diseases; food scientists targeting health-related product development.

Ronald Watson

Ronald R. Watson, Ph.D., attended the University of Idaho but graduated from Brigham Young University in Provo, Utah, with a degree in chemistry in 1966. He earned his Ph.D. in biochemistry from Michigan State University in 1971. His postdoctoral schooling in nutrition and microbiology was completed at the Harvard School of Public Health, where he gained 2 years of postdoctoral research experience in immunology and nutrition. From 1973 to 1974 Dr. Watson was assistant professor of immunology and performed research at the University of Mississippi Medical Center in Jackson. He was assistant professor of microbiology and immunology at the Indiana University Medical School from 1974 to 1978 and associate professor at Purdue University in the Department of Food and Nutrition from 1978 to 1982. In 1982 Dr. Watson joined the faculty at the University of Arizona Health Sciences Center in the Department of Family and Community Medicine of the School of Medicine. He is currently professor of health promotion sciences in the Mel and Enid Zuckerman Arizona College of Public Health. Dr. Watson is a member of several national and international nutrition, immunology, cancer, and alcoholism research societies. Among his patents he has one on a dietary supplement; passion fruit peel extract with more pending. He continues to do research in animals and in clinical trials on dietary supplements and health including studies using omega-3 fatty acids in heart disease prevention and therapy. For 30 years he was funded by Wallace Research Foundation to study dietary supplements in health promotion. Dr. Watson has edited more than 110 books on nutrition, dietary supplements and over-the-counter agents, and drugs of abuse as scientific reference books. He has published more than 500 research and review articles.

Affiliations and Expertise

Professor of Health Promotion Sciences in the Mel and Enid Zuckerman Arizona College of Public Health and School of Medicine, Tucson, AZ, USA

View additional works by Ronald Ross Watson

Victor Preedy

Professor Victor R. Preedy, PhD DSc CBiol FIBiol FRCPath FRIPH FRSH FRSPH is currently a Professor in the Department of Dietetics, King's College London and Honorary Professor in Clinical Biochemistry, King's College Hospital and Director of the Genomics Centre, Kings College London. He directs studies regarding nutrition, and clinical biochemistry. Professor Preedy graduated in 1974 from the University of Aston with a Combined Honours Degree in Biology and Physiology with Pharmacology. He gained his PhD in 1981, in the field of Nutrition and Metabolism, from the London School of Hygiene and Tropical Medicine, University of London. Between 1988 until 1999 he was associated with the Department of Clinical Biochemistry at King’s College Hospital. He was a Reader in Clinical Biochemistry between 1992 and 2002. In 1992, he received his Membership of the Royal College of Pathologists, based on his published works and in 1993 he gained a DSc degree for his outstanding contribution to protein metabolism. At the time, he was one of the university's youngest recipients of this distinguished award. Professor Preedy was elected as a Fellow to the Royal College of Pathologists in 2000. Since then he has been elected as a Fellow to the Royal Society for the Promotion of Health (2004), The Royal Institute of Public Health (2004) and The Royal Society of Public Health (2009). Professor Preedy has published over 550 articles, which includes over 160 peer-reviewed manuscripts based on original research and 90 reviews as well as 35 books or volumes.

Affiliations and Expertise

Professor in the Department of Dietetics, King's College London, UK

View additional works by Victor R. Preedy

Bioactive Food as Dietary Interventions for Cardiovascular Disease, 1st Edition

Omega-3 Fatty Acids in Prevention of CVD in Humans: Intervention Trials, Healthy Heart Concept, Future Developments

Herbal Supplements or Herbs in Heart Disease: History, herbal foods, coronary heart disease

Plant statins and Heart Failure

Bioactive Nutrients and Cardiovascular Disease

Vitamins and Myocardial Infarction in diabetics

Cardioprotective Nutrients

Fruit and Vegetable Consumption and Risk Factors for Cardiovascular Disease

Diet and Homocysteinemia - A role in CVD?

Phytosterols and Cardiovascular Disease

Taurine Exposure on Arterial Pressure

mouFISH Consumption and Risk of Cardiovascular Disease- Part 1

Quercetin and its Metabolites in Heart Health

Vitamin K, Coronary Calcification and Risk of Cardiovascular Disease

A Review of the Antioxidant Actions of Three Herbal Medicines (Crataegus monogyna, Ginkgo biloba and Aesculus hippocastanum) on the Treatment of Cardiovascular diseases

Grape Poylphenols in Heart Health Promotion

Cacao for the Prevention of Cardiovascular Diseases

Phytoestrogens and the Role in Cardiovascular Health: To Consume or Not to Consume?

Probiotic Species on Cardiovascular Disease: The Use of Probiotics to Reduce Cardiovascular Disease Risk Factors

Dairy Foods and Cardiovascular Disease

Red Palm Oil Carotenoids: Potential Role in Disease Prevention

Bioactive Compounds in Red Palm Oil Can Modulate Mechanisms of Actions in in vitro Anoxic Perfused Rat Hearts

The Effect of L-carnitine and Its Derivatives in the Treatment of Cardiovascular Disease

Dietary Blueberry Supplementation as a Means of Lowering High Blood Pressure

Vitamin D and Cardio-Metabolic Risks

Phytosterols and Micronutrients for Heart Health

Protection by Plant Flavonoids Against Myocardial Ischemia-Reperfusion Injury

Bioactive Compounds In Heart Disease

A Critical Appraisal of the Individual Constituents of Indian Diet in Modulating Cardiovascular Risk

Omega 3 Fatty Acids in Prevention of CVD in Humans: Chemistry, Dyslipidemia

Herbal Supplements or Herbs in Heart Disease: Herbiceutical formulation, clinical trials, futuristic developments

Fish Proteins in Coronary Artery Disease Prevention: Amino Acid-Fatty Acid Concept

Herbs Used in Traditional Chinese Medicine in Treatment of Heart Diseases

Protective Effect of Garlic (Allium sativum L.) Against Atherosclerosis: A Review

Potential of Soy Phytochemicals in Cardiomyocyte Regeneration and Risk Reduction of Coronary Heart Disease

Fish Oil Fatty Acids and Vascular Reactivity

Counteracting the Infammatory Response in the Atherosclerosis Bioactive Products

Cardioprotective Efficacy of Alternative and Complementary Therapeutics

Effect of Terminalia Arjuna on Cardiac Hypertrophy

Fish Consumption and Risk of Cardiovascular Disease - Part 2

Plant Sterols and Artery Disease

 
 
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