Cardiovascular disease remains the number one killer in North America and around the world. The staggering medical costs involved in treating patients suffering from this disease demand an alternative approach to prevent or minimize its development. In Functional Foods and Cardiovascular Disease, international researchers reveal essential up-to-date information on the role that functional foods and nutraceuticals play in preventing the development of heart disease.
Highlighting the physiological benefits of a host of functional foods, the book examines:
While there have been great improvements in treating coronary heart disease through surgery and medications, prevention through diet and exercise should remain an essential priority in maintaining the health of the aging population. Nutritionists, food scientists, and those working in the health industry will find that this book enhances their understanding of the potential role of functional foods in combating cardiovascular disease before more aggressive treatment is needed.
The Pathophysiology of Coronary Artery Disease; Chantal M.C. Bassett, Richelle S. McCullough, Justin F. Deniset, Andrea L. Edel, Andrew Francis, Delfin Rodriguez-Leyva, Mirna N. Chahine, and Grant N. Pierce
Advances in Technology to Generate Cardiovascular-Friendly Functional Food Products; N. A. Michael Eskin, Curtis Rempel, and Michel Aliani
Clinical and Experimental Evidence on Cardiovascular Benefits of Fish Oil; Mohammed H. Moghadasian and Natalie D. Riediger
Alpha-Linolenic Acid and Cardiovascular Disease: Flaxseed Oil; Kelley C. Fitzpatrick
Folic Acid and Pathogenesis of Cardiovascular Disease; James D. House, Mingyan Jing, Sun-Young Hwang, and Karmin O
Experimental and Clinical Evidence of Cardiovascular Benefits of Plant Sterols; Rgia A. Othman and Mohammed H. Moghadasian
Wine and Cardiovascular Benefits; Giuseppe Mazza
Role of Garlic Products in Reducing Cardiovascular Risks; Atif B. Awad and Peter G. Bradford
Impact of Egg Consumption in Development or Prevention of Heart Disease; Donald J. McNamara
Fibers and Prevention of Cardiovascular Disease; Amy Noto, Peter Zahradka, Tabitha Marshall, and Carla Taylor
Chocolate and Cocoa: A Comprehensive Review on Cardiovascular Benefits; Ayyappan Appukuttan Aachary, Usha Thiyam, and N. A. Michael Eskin
Tea and Coffee: A Concise Review of Effects on Cardiovascular Risk Factors; Ayyappan Appukuttan Aachary, Usha Thiyam, and N. A. Michael Eskin
Dr. Mohammed H. Moghadasian is currently a Professor in the Department of Human Nutritional Sciences, Faculty of Human Ecology at the University of Manitoba, Winnipeg, Canada. He is also a Principal Investigator at the Canadian Centre for Agri-food Research in Health and Medicine (CCARM) at the St. Boniface Hospital Research Centre, Winnipeg, Canada. He obtained his PhD in the discipline of Pathology and Laboratory Medicine from the University of British Columbia, Vancouver, Canada in 1998. After extensive postdoctoral training in the area of functional foods and nutraceuticals, Dr. Moghadasian joined the University of Manitoba in 2003. Dr. Moghadasian’s research program is well funded through a number of major grant agencies. His research activities have extensively contributed to advancing the applications of functional foods and nutraceuticals in the prevention and treatment of cardiovascular diseases. Dr. Moghadasian is the primary author on numerous scientific articles plus several book chapters. Dr. Moghadasian is a recipient of a number of research and teaching excellence awards including the Canadian Nutrition Society Centrum Foundation New Scientist Award. He serves several scientific journals as a member of the Editorial Board.
Dr. N.A. Michael Eskinis currently a professor in the Department of Human Nutritional Sciences and Associate Dean, Faculty of Human Ecology at the University of Manitoba, Winnipeg, Canada. He obtained his PhD in Physiological Chemistry at Birmingham University, United Kingdom, where he conducted research on toxicology focusing on mercapturic acid. Dr. Eskin holds several patents and has published 25 chapters and over 115 scientific papers related to edible oils and mustard gum. He has authored and edited 10 books several of which were translated into German and Japanese. Dr. Eskin is the recipient of a number of awards, including the Timothy Mounts Award by the American Oil Chemist’s Society and the W. J. Eva Award by the Canadian Institute of Food Science and Technology for his outstanding contributions to research and service. He is a Fellow of the American Oil Chemists’ Society, the Canadian Institute of Food Science and Technology, and the Institute of Food Science and Technology of the United Kingdom. Dr. Eskin sits on the Board of five international journals and was recently appointed Co-Editor of Lipid Technology.
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