Food as Medicine

$370.00

M. Mohamed Essa (Editor)
Sultan Qaboos University, Oman, and Mushtaq A. Memon, Washington State University, Pullman, WA, USA

Series: Food Science and Technology, Nutrition and Diet Research Progress
BISAC: TEC012000

There is currently a growing body of evidence that supplementing the human diet with natural products is of major benefit for human health and well-being. Nowadays, the use of complementary or alternative medicine, functional food and especially the consumption of natural products, has been increasing rapidly worldwide, mostly because of their supposed less frequent side effects. Both in conventional and traditional medicines, food and natural products continue to provide valuable therapeutic agents. The issues regarding the efficacy and safety of currently available modern medicine agents have prompted the search for safer and more effective alternatives. This book contains a comprehensive collection of the beneficial features of fruits, vegetables, nuts and medicinal plants and herbs, against various diseases and how they should be utilized to obtain all their qualities and benefits.
(Imprint: Nova Biomedical )

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Table of Contents

Table of Contents

Acknowledgements

Forewords 1-4

About the Editors

Synopsis of the Boo

Chapter 1 – Food as Antioxidants (pp. 1-16)
N. Saravanan (Annamalai University, Annamalainagar, Tamilnadu, India)

Chapter 2 – Blueberries and Health Benefits (pp. 17-36)
Reshmi K. Vijayan, M. Mohamed Essa, Amani S. Al-Rawahi, Gilles J. Guillemin, Subash Selvaraju and Mushtaq A. Memon (Department of Food Science and Nutrition, CAMS, Sultan Qaboos University, Oman and others)

Chapter 3 – Beneficial Effect of Fish Oil (pp. 37-50)
J. Shanthakumar, P. Arunagiri, K. Rajeshwaran, J. Manivannan and E. Balamurugan (Department of Biochemistry and Biotechnology, Annamalai University, Tamilnadu, India)

Chapter 4 – Ginger: A Functional Herb (pp. 51-72)
Neeru Bhatt, Mostafa I. Waly, Mohamed M. Essa and Amanat Ali (Department of Food Science and Nutrition, College of Agriculture and Marine Sciences, Sultan Qaboos University,Al Khoud, Muscat, Sultanate of Oman)

Chapter 5 – Nutritional and Medicinal Values of Mushrooms (pp. 73-94)
Nallusamy Sivakumar (Department of Biology, College of Science, Sultan Qaboos University, Muscat, Sultanate of Oman)

Chapter 6 – Health Benefits of Onion (pp. 95-108)
Reshmi K. Vijayan, M. Mohamed Essa , Amani S. Al-Rawahi, Gilles J. Guillemin, Subash Selvaraju, Manivasagam Tamilarasan and Annadurai Anandhan (Department of Food Science and Nutrition, CAMS, Sultan Qaboos University, Oman and others)

Chapter 7 – Health Benefits of Garlic (Allium sativum L.) (pp. 109-122)
Navdeep Singh (GADVASU, Punjab, India)

Chapter 8 – The Potential Health Benefits of Honeysuckles (pp. 123-148)
Zhongjie Liu, Wuren Ma, Hong Dong and Mushtaq A. Memon (College of Veterinary Medicine, China Agricultural University, Beijing, PR China and others)

Chapter 9 – The Potential Health Benefits of Almonds (pp. 149-172)
Reshmi K. Vijayan, M. Mohamed Essa, Amani S. Al-Rawahi, Gilles J. Guillemin, Subash Selvaraju, Mushtaq A. Memon, Tamilarasan Manivasagam and Annadurai Anandhan (Department of Food Science and Nutrition, CAMS, Sultan Qaboos University, Oman and others)

Chapter 10 – Medicinal Values of Curcumin (pp. 173-204)
AR. Mullaicharam (Oman Medical College, Muscat, Sultanate of Oman)

Chapter 11 – Emblica officinalis (Amla) as Medicine (pp. 205-222)
Faruck L. Hakkim, M. Mohamed Essa,Gilles J. Guillemin, Amani S. Al-Rawahi, Mushtaq A. Memon, Reshmi K. Vijayan and Selvaraju Subash (Department of Food Science and Nutrition, CAMS,
Sultan Qaboos University, Oman and others)

Chapter 12 – The Potential Health Benefits of Panax Ginseng (pp. 223-242)
Hong Dong, Xiang Mu and Mushtaq A. Memon (Beijing Key Laboratory of Traditional Chinese Veterinary Medicine, Beijing University of Agriculture, Beijing, PR China and others)

Chapter 13 – Carrots: Nutritional and Health Benefits (pp. 243-258)
Reshmi K. Vijayan, Akthar J. Khan, M. Mohamed Essa, Amani S. Al-Rawahi, Gilles J. Guillemin and Subash Selvaraju (Department of Food Science and Nutrition, CAMS, Sultan Qaboos University, Oman and others)

Chapter 14 – Avocado (Persea Americana Mill) – King of Fruits (pp. 259-270)
A. Kalandar and G. Vijai Basker (Haramaya University, College of Medical Sciences, Ethiopia)

Chapter 15 – Guava and Potential Health Benefits (pp. 271-290)
M. Mohamed Essa, Reshmi K. Vijayan, Amani S. Al-Rawahi, Gilles J. Guillemin, Subash Selvaraju and Mushtaq A. Memon (Department of Food Science and Nutrition, CAMS, Sultan Qaboos University, Oman and others)

Chapter 16 – Health Benefits of Olives and Olive Oil (pp. 291-320)
Amani S. Al-Rawahi, M. Mohamed Essa, Gilles J. Guillemin, Subash Selvaraju, Reshmi K. Vijayan and M. Shafiur Rahman (Department of Food Science and Nutrition, CAMS, Sultan Qaboos University, Oman and others)

Chapter 17 – Role of Dietary Polyphenols in Cancer Prevention by Epigenetic Modulation (pp. 321-336)
Abhijit M. Godbole, Senthilmurugan Ramalingam and Vincent C. O. Njar (University of Maryland School of Medicine, Baltimore, MD, USA)

Chapter 18 – Cardiovascular Disease and Nutraceuticals (pp. 337-352)
M. Rajadurai (Department of Biochemistry, Muthayammal College of Arts & Science, Rasipuram, Tamil Nadu, India)

Chapter 19 – Natural Products and Their Benefits on Experimental Hyperammonemia – A Review (pp. 353-374)
Subash Selvaraju, M. Mohamed Essa, Mostafa I. Waly, Amanat Ali, Amani S. Al-Rawahi, Reshmi K. Vijayan, Gilles J. Guillemin, Subramanian Perumal, Tamilarasan Manivasagam and Annadurai Anandhan (Dept of Food Science and Nutrition, College of Agriculture and Marine Sciences, Sultan Qaboos University, Oman and others)

Chapter 20 – Modulation of Intracellular Signaling Circuits by Dietary Food Constituents: Facts and Fantasies for Cancer Prevention and Therapy (pp. 375-390)
Senthilmurugan Ramalingam, Abhijit M. Godbole and Vincent C. O. Njar (Department of Pharmacology and, Center for Biomolecular Therapeutics (CBT) University of Maryland, School of Medicine, Baltimore, MD, USA)

Chapter 21 – Phytochemistry and Phytotherapy of Moringa oleifera (Drumstick) (pp. 391-410)
Sardar A. Farooq, Talat T. Farook, Roohi S. Khan, Aisha Al Khayat and Elsadig A. Eltayeb (Department of Biology, College of Science, Sultan Qaboos University, Oman)

Chapter 22 – Amino Acids from Food as Medicine: Valuable Function (pp. 411-424)
R. Senthilkumar (Virginia Commonwealth University, Richmond, VA, USA)

Chapter 23 – Fisetin – A Flavonoid in Health and Disease (pp. 425-440)
Sengottuvelan Murugan and Nalini Namasivayam (Department of Animal Sciences, Rutgers, The State University of New Jersey, New Brunswick, NJ, USA and others)

Chapter 24 – Nutriomics-Systems Biology of Nutrition (pp. 441-456)
J. Manivannan, K. Rajeshwaran, J. Shanthakumar, P. Arunagiri, T. Tamilselvan and E. Balamurugan (Department of Biochemistry and Biotechnology, Annamalai University, Tamilnadu, India)

Index

Reviews

“The authors have done substantial literature survey and included key references that can be useful for interested students and researchers. The book also contains basic chapters dealing with antioxidant chemistry, their mechanism of action in the body and modulation of intracellular signaling circuits by food constituents that can be very helpful in understanding the mechanism of action of foods on health and disease.” READ MORE… – M.T. Ravi Subbiah, Professor Emeritus, Department of Internal Medicine, University of Cincinnati College of Medicine.

“Essa and Memon are well qualified editors and this text is an excellent, well-referenced collection of papers assembled to introduce and answer basic science and research questions on the topic.”READ MORE… – Richard E. Palmquist, DVM, President, American Holistic Veterinary Medical Foundation

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