Details

Autor(en) / Beteiligte

• Preedy, Victor R.,
• Watson, Ronald R

Titel

Bioactive food as dietary interventions for arthritis and related inflammatory diseases

Ist Teil von

• Bioactive foods in chronic disease states

Auflage

Second edition

Ort / Verlag

London, England : Academic Press,

Erscheinungsjahr

2019

Link zum Volltext

• Elsevier Books AutoHoldings

Beschreibungen/Notizen

• Description based upon print version of record.
• Includes bibliographical references and index.
• Front Cover; Acknowledgments for Bioactive Foods in Chronic Disease States; Bioactive Food as Interventions for Arthritis and Related Inflammatory Diseases; Copyright; Contents; Preface: Arthritis and Inflammation; Contributors; Chapter 1: Antioxidant Flavonoids for Arthritis Treatment: Human and Animal Models; Abbreviations; 1.Introduction to Phytoflavonoids; 2.What Is Arthritis?; 3.Osteoarthritis; 4.Rheumatoid Arthritis; 5.Flavonoids; 6.Animal Models of Acute and Chronic Inflammation; 7.Flavonoids and Its Effect on Animal Model Arthritis
• 8.Radiographic Analysis of Adjuvant-Induced Arthritis9.Flavonoids Devoid of Toxic Effects; 10.Clinical Trial of Flavonoids on Arthritis; 11.The Mechanism of Actions of Flavonoids; Acknowledgment; References; Chapter 2: Inflammation in Arthritis; Abbreviations; 1.Introduction; 2.Mechanism of Inflammation in Arthritis; 3.Dairy Products and Inflammation; 4.Effects of Food and Spices in Inflammation; 5.The Role of PUFA in Arthritis; 6.Antioxidants and Inflammation in Arthritis; 7.Summary; References; Chapter 3: Effects of Beef on Inflammation Affecting Arthritis; Abbreviations; 1. Introduction
• 1.1. Arthritis1.1.1. Overview; 1.1.2. Prevalence; 1.1.3. Disability; 1.1.4. Treatment; 1.2. Beef; 1.2.1. Overview; 1.2.2. Nutrients; 1.2.2.1.1. Polyunsaturated Fatty Acids; 1.2.2.1.2. Monounsaturated Fatty Acids; 1.2.2.1.3. Saturated Fatty Acids; 1.2.2.1.4. Cholesterol; 2. Arthritis and Diet; 2.1. Osteoarthritis; 2.1.1. Overview; 2.1.2. Prevention; 2.1.3. Treatment; 2.1.4. Discussion; 2.2. Rheumatoid Arthritis; 2.2.1. Overview; 2.2.2. Nutrition status; 2.2.3. Prevention; 2.2.4. Foods associated with symptom aggravation; 2.2.5. Treatment; 2.2.5.2.1. PUFAs; 2.2.5.2.2. MUFAs; 2.2.5.2.3. Protein
• 2.2.6. Discussion2.3. Gout; 2.3.1. Overview; 2.3.2. Prevention; 2.3.3. Treatment; 2.3.4. Discussion; 3. Contraindications of Beef; 3.1. Cancer; 3.2. Heart Disease; 4. Dietary Recommendations of Beef; 5. Conclusions; Definitions; References; Further Reading; Chapter 4: Contribution of Bioactive Foods and Their Emerging Role in Immunomodulation, Inflammation, and Arthritis; Abbreviations; 1. Bioactive Food Components; 2. Immunomodulation; 2.1. Flavan-3-ols; 2.2. Isoflavones; 2.3. Flavones, Flavonols, and Relevant Nonflavonoid Polyphenols; 2.4. Chalcones; 3. Arthritis; 3.1. Flavan-3-ols
• 3.2. Flavones, Flavanones, Isoflavones, and Flavonols3.3. Anthocyanins; 4. Inflammation; 4.1. Flavan-3-ols; 4.2. Isoflavones; 4.3. Flavones, Flavanones, and Flavonols; 4.4. Anthocyanins; References; Chapter 5: Curcumin and Joint Health: From Traditional Knowledge to Clinical Validation; Abbreviations; 1. Introduction; 2. Clinical Relevance of Osteoarthritis; 3. Prevalence and Causes of OA; 4. Current OA Treatments; 5. Preclinical and Clinical Evidence of Activity for Curcumin in the Treatment of OA; 6. The Bioavailability Issue
• 7. The Development of a Novel Curcumin-Phospholipid Complex (Meriva)
• 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. The only single-volume resource for scientists and professionals seeking inform
• English
• Description based on print version record.