Wheat and Rice in Disease Prevention and Health

Wheat and Rice in Disease Prevention and Health : Benefits, risks and mechanisms of whole grains in health promotion

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Description

Wheat and Rice in Disease Prevention and Health reviews the wide range of studies focusing on the health benefits and disease prevention associated with the consumption of wheat and rice, the two most widely consumed whole grains. This book provides researchers, clinicians, and students with a comprehensive, definitive, and up-to-date compendium on the diverse basic and translational aspects of whole grain consumption and its protective effects across human health and disease. It serves as both a resource for current researchers as well as a guide to assist those in related disciplines to enter the realm of whole grain and nutrition research.

Overall, studies have shown that a decrease in the amount of whole grains in the modern diet is related to a corresponding increase in health problems that are attributed to this all-too-common dietary imbalance. The resulting health issues associated with an over-processed diet, which provides inadequate levels of nutrients from whole grains, may include obesity, diabetes, high blood lipids, chronic inflammatory states, and an excess of oxidative stress. Strength and endurance may also suffer as a result of these nutrient deficiencies, followed by declines in energy and immunity.
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Product details

  • Hardback | 576 pages
  • 218 x 278 x 34mm | 1,819.97g
  • Academic Press Inc
  • San Diego, United States
  • English
  • 0124017169
  • 9780124017160
  • 2,116,520

Table of contents

PART 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 γ-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 Content
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About Ronald Ross Watson

Ronald Ross Watson PhD is a professor of Health Promotion Sciences in the University of Arizona Mel and Enid Zuckerman College of Public Health. He was one of the founding members of this school serving the mountain west of the USA. He is a professor of Family and Community Medicine in the School of Medicine at the University of Arizona. He 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 USA 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 at a Lt. Colonel. He published 450 papers, and presently directs or has directed several NIH funded biomedical grants relating to alcohol and disease particularly immune function and cardiovascular effects including studying complementary and alternative medicines. Professor Ronald Ross Watson was Director of a National Institutes of Health funded Alcohol Research Center for 5 years. The main goal of the Center was to understand the role of ethanol-induced immunosuppression on immune function and disease resistance in animals. He is an internationally recognized alcohol-researcher, nutritionist and immunologist. He also initiated and directed other NIH-associated work at The University of Arizona, College of Medicine. Dr. Watson has funding from companies and non-profit foundations to study bioactive foods' components in health promotion. Professor Watson attended the University of Idaho, but graduated from Brigham Young University in Provo, Utah, with a degree in Chemistry in 1966. He completed his Ph.D. degree in 1971 in Biochemistry from Michigan State University. His postdoctoral schooling was completed at the Harvard School of Public Health in Nutrition and Microbiology, including a two-year postdoctoral research experience in immunology. Professor Watson is a distinguished member of several national and international nutrition, immunology, and cancer societies. Overall his career has involved studying many foods for their uses in health promotion. He has edited 120 biomedical reference books, particularly in health and 450 papers and chapters. His teaching and research in foods, nutrition and bacterial disease also prepare him to edit this book. He has 4 edited works on nutrition in aging. He has extensive experience working with natural products, alcohol, exercise, functional foods and dietary extracts for health benefits and safety issues, including getting 12 patents. Dr. Watson has done laboratory studies in mice on immune functions that decline with aging and the role of supplements in delaying this process as modified by alcohol and drugs of abuse. Victor R. Preedy BSc, PhD, DSc, FRSB, FRSPH, FRCPath, FRSC is a senior member of King's College London. He is also Director of the Genomics Centre and a member of the Faculty of Life Sciences and Medicine. Professor Preedy has longstanding academic interests in substance misuse especially in relation to health and well being. He is a member of the Editorial Board of Drug and Alcohol Dependence and a founding member of the Editorial Board of Addiction Biology. In his career Professor Preedy was Reader at the Addictive Behaviour Centre at The University of Roehampton, and also Reader at the School of Pharmacy (now part of University College London; UCL). Professor Preedy is Editor of the influential works The Handbook Of Alcohol Related Pathology, The Neuropathology of Drug Addictions and Substance Misuse and The Handbook of Cannabis and Related Pathologies (all published by Academic Press-Elsevier). Professor Preedy graduated in 1974 with an Honours Degree in Biology and Physiology with Pharmacology. He gained his University of London PhD in 1981. In 1992, he received his Membership of the Royal College of Pathologists and in 1993 he gained his second doctoral degree (DSc). Professor Preedy was elected as a Fellow of the Institute of Biology in 1995 and also as a Fellow to the Royal College of Pathologists in 2000. He was then elected as a Fellow of the Royal Society for the Promotion of Health (2004) and The Royal Institute of Public Health and Hygiene (2004). In 2009, Professor Preedy became a Fellow of the Royal Society for Public Health and in 2012 a Fellow of the Royal Society of Chemistry. To his credit, Professor Preedy has published over 600 articles, which includes peer-reviewed manuscripts based on original research, abstracts and symposium presentations, reviews and numerous books and volumes.
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