Functional Foods, Ageing and Degenerative Disease (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Degenerative diseases linked to ageing populations are a growing problem for the developed world. Edited by two authorities, this important collection reviews the role of functional foods in helping to prevent a number of such degenerative conditions, from osteoporosis and obesity to immune system disorders and cancer. The book begins with a number of introductory chapters which discuss the regulation of functional foods in the EU, the role of diet generally in preventing degenerative disease. Part 1 then examines bone and oral health with chapters on the use of diet to control osteoporosis, the use of functional ingredients to improve bone strength, and ways of maintaining dental health. Part 2 discusses how obesity can be controlled, whilst Part 3 looks at gut health and maintaining the immune function using functional ingredients such as probiotics and prebiotics. The final part of the book reviews research on functional foods and cancer with chapters on synbiotics, anti-angiogenic functional foods, glucosinolates, dietary fibre and phytoestrogens.Functional foods, ageing and degenerative disease will be a standard reference for all those concerned with the role of functional foods in the prevention and control of degenerative disease.About the editorsProfessor Claude Remacle is Head of the Unit of Animal Biology at the internationally-renowned Universite Catholique de Louvain, where Dr Brigitte Reusens is a senior scientist. Both are noted for their research in functional foods and degenerative disease. Contents......Page 5 Contributor contact details......Page 15 1.1 Introduction: the EU and food legislation......Page 21 1.2 The regulation of novel foods and novel ingredients in the EU......Page 24 1.3 EU food law and regulation of food health claims......Page 27 1.4 National initiatives to regulate food health claims......Page 30 1.5 Approval and substantiation of health claims......Page 33 1.6 Medicinal products and EU legislation......Page 34 1.7 References......Page 35 2.1 Introduction: epidemiological studies and the influence of diet in early life......Page 37 2.2 Foetal and neonatal nutritional requirements......Page 41 2.3 The effects of supplement intake......Page 50 2.4 The role of functional foods: nutrition during pregnancy and infancy......Page 53 2.5 Safety concerns of functional foods......Page 59 2.6 Future trends......Page 61 2.8 References......Page 63 3.1 Introduction: the Mediterranean diet and healthy living......Page 77 3.2 Mediterranean foods and their functional properties......Page 80 3.3 The functional properties of Mediterranean herbs, spices and wild greens......Page 85 3.4 Diet and age-related diseases......Page 86 3.5 Methods of identifying and analysing plant extracts......Page 88 3.6 Developing supplements for healthy ageing and other future trends......Page 90 3.8 Acknowledgement......Page 92 3.9 References......Page 93 4.1 Introduction: definition and epidemiology of osteoporosis......Page 103 4.2 Bone growth and factors affecting bone mass......Page 105 4.3 Dietary strategies for preventing osteoporosis: minerals......Page 107 4.4 Dietary strategies for preventing osteoporosis: vitamins, proteins and lipids......Page 115 4.5 Preventing osteoporosis: the impact of genetic variation and diet......Page 120 4.6 Conclusions and future trends......Page 125 4.8 References......Page 126 5.1 Introduction......Page 135 5.2 Osteoporosis: prevention and treatment......Page 136 5.3 Mechanisms of action of phytoestrogens in bone metabolism......Page 140 5.4 Phytoestrogens action on bone cells......Page 142 5.5 Investigating phytoestrogen action on bone: animal and human studies......Page 144 5.6 Conclusions......Page 146 5.7 Sources of further information and advice......Page 147 5.8 References......Page 149 6.1 Introduction......Page 159 6.2 Vitamin D: sources, metabolisms, function and deficiency......Page 160 6.3 Vitamin D fortification and osteoporosis......Page 164 6.4 Dietary intake of vitamin D......Page 167 6.5 Strategies to improve vitamin D supply......Page 173 6.6 Food fortification: reducing deficiency diseases......Page 175 6.7 Issues in vitamin D fortification of food......Page 176 6.8 Future trends......Page 183 6.10 References......Page 184 7.1 Introduction: bone formation and calcium fortification......Page 194 7.2 Calcium citrate as a calcium supplement......Page 197 7.3 Measuring the effectiveness of TCC......Page 198 7.4 TCC fortification......Page 200 7.6 Sources of further information......Page 201 7.7 References......Page 202 8.1 Introduction: key dietary factors in oral health......Page 204 8.2 The effects of ageing on oral health......Page 207 8.3 Dietary strategies for oral health......Page 208 8.4 Functional foods for promoting oral health......Page 212 8.5 Future trends......Page 215 8.7 References......Page 216 9.1 Introduction: the relationship between dental caries and dietary carbohydrates......Page 220 9.2 Xylitol and the prevention of dental caries......Page 222 9.3 The relationship between sucrose consumption and dental caries......Page 228 9.5 References......Page 236 10.1 Introduction......Page 243 10.2 Genetic influences of obesity......Page 244 10.3 Nutrient-sensitive genes......Page 254 10.4 Nutrient-gene interaction and the development of obesity......Page 256 10.5 Managing obesity: dietary and other strategies......Page 264 10.6 Future trends......Page 267 10.7 Sources of further information......Page 268 10.8 References......Page 271 11.1 Introduction: fat synthesis and nutrition......Page 280 11.2 Regulation of glycolytic/lipogenic enzymes......Page 284 11.3 Molecular mechanisms involved in controlling glycolytic/lipogenic genes......Page 286 11.4 Improving lipogenesis using functional foods......Page 290 11.5 Future trends......Page 292 11.7 References......Page 293 11.8 Abbreviations......Page 297 12.2 Factors influencing satiety and satiation......Page 298 12.3 The impact of different food components on satiety......Page 302 12.4 Developing biomarkers of satiety......Page 304 12.5 Future trends: using biomarkers to assess weight-control foods......Page 306 12.7 References......Page 307 13.1 Introduction: the human gut......Page 315 13.2 The structure of the gut and its immune system......Page 316 13.3 Nutrients and gut function......Page 325 13.4 Nutrients and the gut immune system......Page 328 13.5 Nutrition and gut health......Page 329 13.6 The role of functional foods in promoting gut health......Page 332 13.7 Future trends......Page 333 13.8 Sources of further information......Page 337 13.9 References......Page 338 14.1 Introduction......Page 345 14.2 Molecular based methods for identifying gut micro-organisms......Page 346 14.3 Methods of characterising human gut microbiota......Page 354 14.4 Using denaturing gradient gel electrophoresis and temperature gradient gel electrophoresis for characterising microbiota......Page 360 14.5 Future trends......Page 361 14.7 References......Page 364 15.1 Introduction: the immune system in health, disease and ageing......Page 369 15.2 Dietary fatty acids: nomenclature, sources and intakes......Page 374 15.3 Fatty acid composition of immune cells and immune function: eicosanoids......Page 381 15.4 Dietary fatty acids and immune function: mechanisms of action......Page 384 15.5 Other mechanisms of action of dietary fatty acids not involving eicosanoids......Page 392 15.6 Dietary fatty acids and inflammatory diseases......Page 395 15.7 Targeting the immune function and inflammation: fatty acid-enriched functional foods......Page 398 15.9 References......Page 402 16.1 Introductuin......Page 414 16.2 Successional development of gastrointestinal microflora......Page 415 16.3 Modification of the gut microflora: probiotics, prebiotics and synbiotics......Page 419 16.4 Factors affecting gut microflora in old age......Page 422 16.5 Immunosenescence and susceptibility to colon cancer in old age......Page 425 16.6 Future trends......Page 428 16.7 Conclusion......Page 429 16.8 References......Page 430 17.1 Introduction: defining probiotics and prebiotics......Page 436 17.2 Types of probiotics and prebiotics and their influence on gut health......Page 440 17.3 Investigating the effectiveness of probiotics and prebiotics: the case of antimicrobial function......Page 447 17.4 Improving the effectiveness of probiotics and prebiotics in optimising gut health......Page 481 17.5 Future trends......Page 483 17.8 References......Page 484 18.1 Introduction: mechanisms of degenerative disease......Page 505 18.2 Genetic/endogenous risk factors......Page 506 18.3 Environmental/exogenous risk factors......Page 513 18.4 Angiogenesis, body function, and degenerative disease......Page 515 18.5 Anti-angiogenesis functional food compounds......Page 521 18.7 Future trends......Page 531 18.9 References......Page 533 19.1 Introduction: probiotics, prebiotics and synbiotics......Page 544 19.2 Gut microflora......Page 548 19.3 Colon cancer......Page 553 19.4 Risk factors and prevention of colon cancer......Page 561 19.5 Screening of colorectal cancers......Page 564 19.6 Diagnosis and treatment of colorectal cancers......Page 566 19.7 Pre-, pro- and synbiotic influences on colon carcinogenesis......Page 572 19.8 Predicting tumour formation: biomarkers......Page 578 19.9 Future trends......Page 581 19.10 References......Page 583 20.1 Introduction......Page 601 20.2 Methods for identifying antimutagenic constituents in foods......Page 603 20.3 Limitations of methods for identifying antimutagenic compounds......Page 620 20.4 Future trends......Page 623 20.5 Sources of further information and advice......Page 624 20.6 References......Page 625 21.1 Introduction......Page 635 21.2 The role of glucosinolates in the prevention of cancer......Page 637 21.3 Mechanisms of action......Page 640 21.6 References......Page 643 22.1 Introduction: defining dietary fibre......Page 648 22.2 The relationship between dietary fiber intake and cancers of the gastrointestinal tract......Page 650 22.3 Epidemiological evidence on the protective role of dietary fiber......Page 654 22.4 Dietary fiber and hormonally related cancers......Page 657 22.5 Clinical studies of the protective role of dietary fiber......Page 658 22.6 The relationship between dietary fiber intake and different cancers......Page 659 22.7 Conclusions......Page 660 22.8 References......Page 661 23.1 Introduction......Page 665 23.2 Phytoestrogens in food: the effects of food processing and storage......Page 666 23.3 The role of phytoestrogens in the prevention of different cancers......Page 669 23.4 Mechanisms of action of phytoestrogens......Page 675 23.5 Future trends......Page 678 23.6 References......Page 679 24.1 Introduction......Page 689 24.2 Functional properties of plant phenolics and polyphenolics......Page 690 24.3 The role of phenolic compounds in the prevention of cancer......Page 694 24.5 Sources of further information and advice......Page 696 24.6 References......Page 697 25.1 Introduction......Page 701 25.2 The role of vitamins in the prevention of cancer......Page 703 25.3 Future trends......Page 720 25.5 References......Page 721 26.1 Introduction......Page 728 26.2 Managing inflammatory bowel disease: the role of probiotics......Page 729 26.3 Analysing the effectiveness of probiotics in inflammatory bowel disease......Page 733 26.4 Future trends......Page 741 26.7 References......Page 742 27.1 Introduction: diet and gastrointestinal diseases......Page 746 27.2 Definitions of probiotics, prebiotics and synbiotics......Page 749 27.3 Saftey issues in the use of probiotics and prebiotics......Page 753 27.4 Methods for determining mode of action and effectiveness......Page 755 27.5 Evidence for the effects of pro-, pre- and synbiotics on acute and chronic diseases......Page 760 27.6 Sources of further information and advice......Page 764 27.7 Conclusion......Page 765 27.8 References......Page 766 Index......Page 773 Degenerative diseases linked to ageing populations are a growing problem for the developed world. Edited by two authorities, this important collection reviews the role of functional foods in helping to prevent a number of such degenerative conditions, from osteoporosis and obesity to immune system disorders and cancer.

The book begins with a number of introductory chapters which discuss the regulation of functional foods in the EU, the role of diet generally in preventing degenerative disease. Part one then examines bone and oral health with chapters on the use of diet to control osteoporosis, the use of functional ingredients to improve bone strength, and ways of maintaining dental health. Part two discusses how obesity can be controlled, whilst part three looks at gut health and maintaining the immune function using functional ingredients such as probiotics and prebiotics. The final part of the book reviews research on functional foods and cancer with chapters on synbiotics, anti-angiogenic functional foods, glucosinolates, dietary fibre and phytoestrogens.

Functional foods, ageing and degenerative disease is a standard reference for all those concerned with the role of functional foods in the prevention and control of degenerative disease.

• Explores diet strategies for preventing diseases including osteoporosis
• Summarises key management techniques for obesity, irritable bowel syndrome and oral health
• Presents the role of functional foods in promoting good health

Degenerative diseases linked to ageing populations are a growing problem for the developed world. Edited by two authorities, this important collection reviews the role of functional foods in helping to prevent a number of such degenerative conditions, from osteoporosis and obesity to immune system disorders and cancer. The book begins with a number of introductory chapters which discuss the regulation of functional foods in the EU, the role of diet generally in preventing degenerative disease. Part one then examines bone and oral health with chapters on the use of diet to control osteoporosis, the use of functional ingredients to improve bone strength, and ways of maintaining dental health. Part two discusses how obesity can be controlled, whilst part three looks at gut health and maintaining the immune function using functional ingredients such as probiotics and prebiotics. The final part of the book reviews research on functional foods and cancer with chapters on synbiotics, anti-angiogenic functional foods, glucosinolates, dietary fibre and phytoestrogens. Functional foods, ageing and degenerative disease is a standard reference for all those concerned with the role of functional foods in the prevention and control of degenerative disease. Explores diet strategies for preventing diseases including osteoporosis Summarises key management techniques for obesity, irritable bowel syndrome and oral health Presents the role of functional foods in promoting good health This important collection reviews the role of functional foods in helping to prevent a number of degenerative conditions, from osteoporosis and obesity to immune system disorders and cancer. Introductory chapters discuss the regulation of functional foods in the EU and the role of diet generally in preventing degenerative disease. Part 1 examines bone and oral health, the use of diet to control osteoporosis, the use of functional ingredients to improve bone strength, and ways of maintaining dental health. Part 2 discusses how obesity can be controlled, whilst Part 3 looks at gut health and maintaining the immune function using functional ingredients such as probiotics and prebiotics. The final part of the book reviews research on functional foods and cancer with chapters on synbiotics, anti-angiogenic functional foods, glucosinolates, dietary fibre and phytoestrogens. Functional foods, ageing and degenerative disease will be a standard reference for all those concerned with the role of functional foods in the prevention and control of degenerative disease