Overview

""The chapters are organized well, and the preface explains how the concept of food is changing over time and how marine organisms are considered as healthy food."" —P.N. Sudha, DKM College for Women, Tamil Nadu, India The relationship between food and health has been a growing concern in modern society, and the importance of information on their connection has elevated accordingly. People are becoming prone to diseases due to the deterioration of the environment. Despite a growing interest in preventative medicine in the healthcare sector, few medications can be called preventative drugs. Foods may exhibit completely different functions in a living body, depending on whether their components are simple substances providing energy and nutrition, or valid ""functional entities."" This book covers all aspects of healthcare solutions through marine-derived materials, with twenty-six chapters exploring an array of topics pertaining to human health in everyday life. Beginning with an introduction to food functionality and disease presentation, Chapters Two to Nine discuss chitin, chitosan, and the production and application of chitosan oligosaccharides regarding anti-cancer, anti-aging, and antioxidant activity. Furthermore, utilization of these cationic polysaccharides in artificial skin development, the prevention of alcohol consumption, dentistry, systemic diseases prevention and Alzheimer dementia are discussed in subsequent chapters. In Chapters Ten and Thirteen, I discuss obesity, osteoporosis, sexual dysfunction and sleep disorders using fisheries products. Additionally, Chapters Fourteen to Eighteen detail the use of marine algae to treat diabetics, allergy, asthma, AIDS and hair loss, as well as the use of fisheries products for hypertension and athlete’s foot. Chapters Twenty-Two through Twenty-Six then shed light on the anti-aging effects of fish, the abundance of taurine in shellfish, antifreeze protein, food shortages through fish breeding, and cosmeceutical product development using marine organisms.

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9781138295384

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The chapters are organized well, and the preface explains how the concept of food is changing over time and how marine organisms are considered as healthy food. -P.N. Sudha, DKM College for Women, Tamil Nadu, India

The chapters are organized well, and the preface explains how the concept of food is changing over time and how marine organisms are considered as healthy food. -P.N. Sudha, DKM College for Women, Tamil Nadu, India

Author Information

Se-Kwon Kim, Ph.D., is presently working as a Distinguished Professor within the Department of Marine Life Science, College of Ocean Sciences and Technology, Korea Maritime and Ocean University, Busan, South Korea. Previously, he worked as a Distinguished Professor within the Department of Marine Bio Convergence Science and Technology and Director Marine Bioprocess Research Center at Pukyong Nantional University, Busan, South Korea. He has served as President of the Korean Society of Marine Biotechnology from 2006 to 2007. His major research interests are the investigation and development of bioactive substances for marine resources. To date, he has authored approximately 800 research papers, authored or edited 70 books and holds 120 patents. He is universally considered one of the world's foremost experts in marine biotechnology and bioprocessing.

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