Nutrigenomics and Proteomics in Health and Disease: Food Factors and Gene Interactions / Edition 1

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Nutrigenomics and Proteomics in Health and Disease: Food Factors and Gene Interactions aims to compile the current science based upon nutrigenomics and proteomics in food and health. Coverage includes many important nutraceuticals (food factors) and their impact on gene interaction and health. Following an overview and introduction, several chapters are devoted to genomics/proteomics and specific disease and health conditions. The heart of the book focuses on food factors-gene interaction with multiple chapters on lipids; proteins, amino acids and peptides; carbohydrates; carotenoids; phytochemicals; prebiotics and probiotics; and minerals. The book concludes with a section an advanced analytical techniques. Authored by a stellar international team of multidisciplinary researchers, Nutrigenomics and Proteomics in Health and Disease acquaints food and nutrition professionals with these new fields of nutrition research and conveys the state of the science to date.

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Editorial Reviews

From the Publisher
"Nutrigenomics and Proteomics in Health and Disease contains a wealth of information, though because of the variety of contributors its focus is somewhat scattered - it does not even aim to provide a ‘conclusive' view (if such was even possible), but rather a variety of perspectives and different kinds of research." (, 7 October 2010)
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Product Details

  • ISBN-13: 9780813800332
  • Publisher: Wiley
  • Publication date: 4/6/2009
  • Series: Hui: Food Science and Technology Series, #13
  • Edition number: 1
  • Pages: 412
  • Product dimensions: 7.20 (w) x 10.00 (h) x 1.20 (d)

Meet the Author

Yoshinori Mine, PhD, is professor in the Department of Food Science at the University of Guelph, Guelph, Ontario, Canada. Kazuo Miyashita, PhD, is professor of Biofunctional Material Chemistry in the Graduate School of Fisheries Sciences, Hokkaido University, Hakodate, Japan. Fereidoon Shahidi, PhD, is university research professor in the Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland, Canada.

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Table of Contents

Section I.

Chapter 1. Overview.

Yoshinori Mine, Kazuo Miyashita, Fereidoon Shahidi.

Chapter 2. OMICS in Nutrition and Health Research.

Martin Kussmann.

Section II.

Chapter 3. Toward Personalized Nutrition and Medicine: Promises and Challenges.

Baitang Ning and Jim Kaput.

Chapter 4. Obesity and Nuclear Receptors: Effective Genomic Strategies in Functional Foods.

Teruo Kawada, Tsuyoshi Goto, Shizuka Hirai, Rina Yu, and Nobuyuki Takahashi.

Chapter 5. Inflammatory Genes Involved in Obesity-induced Inflammatory Responses and Pathologies.

Rina Yu.

Chapter 6. Genomics and Proteomics in Allergy.

Icy D'Silva and Yoshinori Mine.

Section III.

Chapter 7. Beneficial Effects of Conjugated Linoleic Acid (CLA).

Kazunori Koba and Teruyoshi Yanagita.

Chapter 8. Regulation of Gene Transcription by Fatty Acids.

Jean-Paul Pégorier.

Chapter 9. Non-nutrient Functionality of Amino Acids.

Yoshinori Mine and Connie J. Kim.

Chapter 10. Functional Bioactive Proteins and Peptides in Nutrigenomic.

Denise Young and Yoshinori Mine.

Chapter 11. Anti-obesity Effect of Allenic Carotenoid, Fucoxanthin.

Kazuo Miyashita and Masashi Hosokawa.

Chapter 12. Control of Systemic Inflammation and Chronic diseases – The Use of Turmeric and Curcuminoids.

Stig Bengmark.

Chapter 13. Alteration in Gene Expression and Proteomic Profiles by Soy Isoflavone.

Fazlul H. Sarkar and Yiwei Li.

Chapter 14. Green Tea Polyphenols Modulated Genome Functions for Protective Health Benefits.

Molay K. Roy, Mahendra P. Kapoor, Lekh R. Juneja.

Chapter 15. Oat Avenanthramides: A Novel Antioxidant.

Li Li Ji, Ryan Koenig and Mitchell L. Wise .

Chapter 16. Cancer-Preventive Effects and Molecular Actions of Anthocyanins.

De-Xing Hou.

Chapter 17. Food Components Activating Capsaicin Receptor TRPV1.

Tatsuo Watanabe, Yusaku Iwasaki, Akihito Morita and Kenji Kobata.

Chapter 18. New Therapeutic Effects of Anthocyanins: Anti-obesity Effect, Anti-diabetes Effect, and Vision Improvement.

Takanori Tsuda and Hitoshi Matsumoto.

Chapter 19. Licorice Flavonoids.

Shinichi Honda, Yuji Tominaga, Shinichi Yokota.

Chapter 20. Isoprenols.

Tsuyoshi Goto, Nobuyuki Takahashi, Shizuka Hirai and Teruo Kawada.

Chapter 21. Anti-inflammatory and Anti-carcinogenesis Potentials of Citrus Coumarins and Polymethylated Flavonoids.

Akira Murakami and Hajime Ohigashi.

Chapter 22. Probiotics: Food for Thought.

Kingsley C Anukam, and Gregor Reid.

Section IV.

Chapter 23. Microarrays: A Powerful Tool for Studying the Functions of Food and Its Nutrients.

Hiroshi MANO, Jun SHIMIZU, and Masahiro WADA.

Chapter 24. Challenges and Current Solutions in Proteomic Sample Preparations.

Feng Tao.

Chapter 25. Computational Methods in Cancer Gene Networking.

Edwin Wang.

Chapter 26. Peptodomics.

Anil Kumar Puttaswamy and Yoshinori Mine.

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