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Bioactive Food as Dietary Interventions for Arthritis and Related Inflammatory Diseases
 
 

Bioactive Food as Dietary Interventions for Arthritis and Related Inflammatory Diseases, 1st Edition

Bioactive Food in Chronic Disease States

 
Bioactive Food as Dietary Interventions for Arthritis and Related Inflammatory Diseases, 1st Edition,Ronald Watson,Victor Preedy,ISBN9780123971562
 
 
 

Watson   &   Preedy   

Academic Press

9780123971562

9780123977656

680

240 X 197

Focuses on the role of bioactive foods in mediating the risk of arthritis and other inflammatory tissue diseases.

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Key Features

  • The only single-volume resource for scientists and professionals seeking information on how bioactive foods may assist in the treatment of inflammatory disease
  • Includes coverage of probiotics, prebiotics, and polyphenols
  • Convenient, efficient and effective source that allows reader to identify potential uses of compounds – or indicate those compounds whose use may in fact be of little or no health benefit
  • Documents foods that can affect inflammatory disease and ways the associated information could be used to understand other diseases, which share common etiological pathways

Description

While diet has long been recognized as having potential to alleviate symptoms of inflammatory diseases including arthritis, lupus and fibromyalgia, research indicates that specific foods offer particular benefits in preventing or mitigating specific symptoms. Bioactive Food as Dietary Interventions for Arthritis and Inflammatory Diseases is the only available resource focused on exploring the latest advances in bioactive food research written for the scientist or professional audience.

Readership

Nutritionists, dieticians, and biomedical researchers who study the effects of bioactive foods on arthritis and other inflammatory 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 Arthritis and Related Inflammatory Diseases, 1st Edition

ANTIOXIDANT FLAVONOIDS FOR ARTHRITIS TREATMENT: HUMANS AND ANIMAL MODELS

Inflammation in Arthritis

Nutritional Influences on Bone Health and Overview of Methods

Skeletal Effects of Plant Products Other than Soy

Curcumin and joint health: from traditional knowledge to clinical validation

Dried Plum and Bone Health

Inflammation as repair deficit in arthritis

Marine omega-3 polyunsaturated fatty acids and rheumatoid arthritis

Diet modulated inflammation in health : An overview chapter

Food Supplements and Immune Function in Humans

Natural Antioxidants and resistance to Infection

The effects of flavonoids on the immune system

Wheat allergy

Tomato Food Allergy

Indian medicinal plants as immunomodulators: Scientific validation of the ethnomedicinal beliefs

Probiotics and eczema

Immunomodulating effect of polysaccharide

BIOACTIVE FOODS, NUTRIENTS AND HERBS IN INFECTIOUS DISEASES

Probiotics and Prebiotics: Health promotion by immune modulation in elderly

Vit D Binding Protein: Role in osteoporosis

Anti-inflammatory natural foods

Lycopene modulation of Inflammation: Role in disease pathology

Fruit and Vegetables as Functional Foods for Exercise and Inflammation

Inflammation and Nutraceutical Modulation

Modulatory Role of Unsaturated Fatty Acids in Immune Defense against Microorganisms

Probiotics and prebiotics in immune modulation

The role of dark chocolate on inflammation: a bitter taste for a better life

Polyphenols and Inflammation

Fish Oil and C-Reactive Protein

Pycnogenol anti-oxidant Activity and health promotion

Anti-inflammatory Benefits of Pentacyclic Triterpenes

Polyphenols, Promising Therapeutics for Inflammatory Diseases?

Immune alterations in metabolic syndrome: the old story of chicken and egg

Immunomodulation by Food for Mitigating Allergic Disease

Resveratrol and inflammatory/autoimmune diseases

Tart Cherry Fruits: Implications for Human Health

Olive oil and infection

 
 
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