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Overviews s Full Product DetailsAuthor: Ronald Ross Watson (Professor, Mel and Enid Zuckerman College of Public Health and School of Medicine, Arizona Health Sciences Center, University of Arizona, Tucson, AZ, USA) , Victor R. Preedy (Emeritus Professor, King's College London; Professor, King's College Hospital, London, UK) , Sherma Zibadi (Postdoctoral Research Associate of Public Health, Department of Pathology, University of South Florida Medical School, Tampa, USA)Publisher: Elsevier Science Publishing Co Inc Imprint: Academic Press Inc Dimensions: Width: 21.60cm , Height: 3.30cm , Length: 27.60cm Weight: 1.970kg ISBN: 9780124017160ISBN 10: 0124017169 Pages: 576 Publication Date: 10 April 2014 Audience: Professional and scholarly , Professional & Vocational Format: Hardback Publisher's Status: Active Availability: Manufactured on demand  We will order this item for you from a manufactured on demand supplier. Table of ContentsPART I: WHEAT AND HEALTH Section A: Wheat Components in Disease Prevention: Overview 1 Whole Wheat Pasta and Health 2 Whole Grain and Phytate-Degrading Human Bifidobacteria Section B: Wheat in Commercial Animal Production 3 Effect of Whole Wheat Feeding on Gut Function and Nutrient Utilization in Poultry 4 Whole Wheat in Commercial Poultry Production Section C: Wheat in Diabetes and Heart Disease Prevention 5 Wheat Fiber in Postprandial Metabolic Profile and Health 6 Bioavailability of Calcium, Iron, and Zinc in Whole Wheat Flour 7 Nutritive and Digestive Effects of Starch and Fiber in Whole Wheat Section D: Wheat in Cancer Prevention 8 Colorectal Cancer Prevention by Wheat Consumption: A Three-Valued Logic - True, False, Or Otherwise? 9 Whole Grain and Dietary Fiber Intake and Risk of Prostate Cancer 10 Bioactive Phytochemicals in Wheat Bran for Colon Cancer Prevention Section E: Gluten and Disease 11 Immunologic Reactions to Wheat: Celiac Disease, Wheat Allergy and Gluten Sensitivity 12 Celiac Disease and its Therapy: Current Approaches and New Advances 13 Gluten Metabolism in Humans: Involvement of the Gut Microbiota 14 Adverse Reactions to Gluten: Exploitation of Sourdough Fermentation Section F: Wheat Fiber 15 Antioxidant Properties of Wheat Bran against Oxidative Stress 16 Wheat and Rice Dietary Fiber in Colorectal Cancer Prevention and the Maintenance of Health 17 Sensory, Technological, and Health Aspects of Adding Fiber to Wheat-Based Pasta 18 Dietary Fiber and Wheat Bran in Childhood Constipation and Health 19 Wheat Bran and Cadmium in Human Health Section G: Wheat Toxicity 20 Wheat Contaminants (Pesticides) and their Dissipation during Processing PART II: RICE AND OTHER WHOLE GRAINS IN HEALTH Section A: Overview of Rice and Health A1 Nutrients and Rice Consumption 21 Genetically Modified Rice with Health Benefits as a Means to Reduce Micronutrient Malnutrition: Global Status, Consumer Preferences, and Potential Health Impacts of Rice Biofortification 22 Rice Bran: A Food Ingredient with Global Public Health Opportunities 23 Rice Bran Oil: Benefits to Health and Applications in Pharmaceutical Formulations 24 Rice Intake, Weight Change and Metabolic Syndrome A2 Rice in Diabetes Prevention and Treatment 25 Glycemic Index of Indian Cereal Staple Foods and their Relationship to Diabetes and Metabolic Syndrome 26 Rice and Type 2 Diabetes 27 Rice and the Glycemic Index A3 Rice Toxicity and Toxic Contaminants 28 Arsenic in Rice: Sources and Human Health Risk 29 Arsenic in Rice-Based Infant Foods 30 Inorganic Arsenic in Rice and Rice Bran: Health Implications A4 Rice Fiber 31 Apoptosis and Arabinoxylan Rice Bran 32 ?-Oryzanol: An Attractive Bioactive Component from Rice Bran 33 Evaluation of Physical and Nutritional Properties of Extruded Products Based on Brown Rice and Wild Legume Mixtures 34 Rice Bran Antioxidants in Health and Wellness 35 Organic Rice Bran Oils in Health 36 Fermented Rice Bran Attenuates Oxidative Stress 37 Rice Bran Oil's Role in Health and Cooking Section B: Novel Approaches to Bran and Whole Grains 38 Amino Acid Production from Rice Straw Hydrolyzates 39 Germinated Barley Foodstuff Dampens Inflammatory Bowel Disease 40 Development of Functional Foods (Enzyme-Treated Rice Fiber) from Rice By-products 41 Chickpea (Cicer arietinum L.) Fortification of Cereal-Based Foods to Increase Fiber and Phytochemical ContentReviewsAuthor InformationRonald Ross Watson, PhD, is Professor of Health Promotion Sciences at the University of Arizona, Mel and Enid Zuckerman College of Public Health. Dr. Watson began his research in public health at the Harvard School of Public Health as a Fellow in 1971 doing field work on vaccines in Saudi Arabia. He has done clinical studies in Colombia, Iran, Egypt, Saudi Arabia and the United States which provides a broad international view of public health. He has served in the military reserve hospital for 17 years with extensive training in medical responses to disasters as the chief biochemistry officer of a general hospital, retiring as a Lt. Colonel. He is a distinguished member of several national and international nutrition, immunology, and cancer societies. Dr. Watson's career has involved studying many lifestyle aspects for their uses in health promotion. He has edited over 100 biomedical reference books and 450 papers and chapters. His teaching and research focuses on alcohol, tobacco, and drugs of abuse in heart function and disease in mouse models. Victor R. Preedy BSc, PhD, DSc, FRSB, FRSPH, FRCPath, FRSC is Emeritus Professor of Nutritional Biochemistry, at King's College London and Professor of Clinical Biochemistry (Hon) at King's College Hospital. He was the long-term Director of the Genomics Centre at King's College London from 2006 to 2020. Professor Preedy has carried out research when attached to Imperial College London, The School of Pharmacy (now part of University College London) and the MRC Centre at Northwick Park Hospital. He has collaborated with research groups in Finland, Japan, Australia, USA and Germany. Prof. Preedy is a leading expert on the science of health and has a long-standing interest in dietary and plant-based components. To his credit, Professor Preedy has published over 750 articles, which includes peer-reviewed manuscripts based on original research, abstracts and symposium presentations, reviews and numerous books and volumes. Dr. Sherma Zibadi received her Ph.D. in Nutritional Sciences from the University of Arizona. Her medical degree and training were done at the Mashhad University of Medical Sciences. She then completed her post-doctoral research fellowship awarded by the American Heart Association where her research involved cardiology and complementary medicine studies. Her research has involved maladaptive cardiac remodeling process, which helps to identify new targets for treatment of heart failure. Dr. Zibadi's research interest also extends into foods as medicines, exploring the preventive and therapeutic effects of dietary supplements on heart failure and its major risk factors in both basic animal and clinical studies, translating lab research findings into clinical practice. Dr. Zibadi is an author of more than 35 research papers in peer reviewed journals. She has been an editor on 8 scientific books like this one being proposed. She has edited on a variety of clinical topics: breast milk, bottle feeding, wheat and rice in health, polyphenols and health, omega 3 fatty acids, dietary supplements in immune modulation, and dietary fat and health. She and Dr. Watson have collaborated extensively on both laboratory research and editing. Tab Content 6Author Website:Countries AvailableAll regions |
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