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

Overview

  • Saves researchers and clinicians time in quickly accessing the very latest details on a broad range of nutritional and epidemiological issues, as opposed to searching through thousands of journal articles
  • Provides a common language for nutritionists, nutrition researchers, epidemiologists, and dietitians to discuss how the action of wheat and rice protect against disease and modify human health
  • Preclinical, clinical, and population studies ...
See more details below
Wheat and Rice in Disease Prevention and Health: Benefits, risks and mechanisms of whole grains in health promotion

Available on NOOK devices and apps  
  • NOOK Devices
  • Samsung Galaxy Tab 4 NOOK 7.0
  • Samsung Galaxy Tab 4 NOOK 10.1
  • NOOK HD Tablet
  • NOOK HD+ Tablet
  • NOOK eReaders
  • NOOK Color
  • NOOK Tablet
  • Tablet/Phone
  • NOOK for Windows 8 Tablet
  • NOOK for iOS
  • NOOK for Android
  • NOOK Kids for iPad
  • PC/Mac
  • NOOK for Windows 8
  • NOOK for PC
  • NOOK for Mac
  • NOOK for Web

Want a NOOK? Explore Now

NOOK Book (eBook)
$85.99
BN.com price
(Save 42%)$150.00 List Price

Overview

  • Saves researchers and clinicians time in quickly accessing the very latest details on a broad range of nutritional and epidemiological issues, as opposed to searching through thousands of journal articles
  • Provides a common language for nutritionists, nutrition researchers, epidemiologists, and dietitians to discuss how the action of wheat and rice protect against disease and modify human health
  • Preclinical, clinical, and population studies will help nutritionists, dieticians, and clinicians map out key areas for research and further clinical recommendations
Read More Show Less

Product Details

  • ISBN-13: 9780124046047
  • Publisher: Elsevier Science
  • Publication date: 1/22/2014
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 576
  • File size: 21 MB
  • Note: This product may take a few minutes to download.

Meet the Author

Ronald R. Watson, Ph.D., attended the University of Idaho but graduated from Brigham Young University in Provo, Utah, with a degree in chemistry in 1966. He earned his Ph.D. in biochemistry from Michigan State University in 1971. His postdoctoral schooling in nutrition and microbiology was completed at the Harvard School of Public Health, where he gained 2 years of postdoctoral research experience in immunology and nutrition.

From 1973 to 1974 Dr. Watson was assistant professor of immunology and performed research at the University of Mississippi Medical Center in Jackson. He was assistant professor of microbiology and immunology at the Indiana University Medical School from 1974 to 1978 and associate professor at Purdue University in the Department of Food and Nutrition from 1978 to 1982. In 1982 Dr. Watson joined the faculty at the University of Arizona Health Sciences Center in the Department of Family and Community Medicine of the School of Medicine. He is currently professor of health promotion sciences in the Mel and Enid Zuckerman Arizona College of Public Health.

Dr. Watson is a member of several national and international nutrition, immunology, cancer, and alcoholism research societies. Among his patents he has one on a dietary supplement; passion fruit peel extract with more pending. He continues to do research in animals and in clinical trials on dietary supplements and health including studies using omega-3 fatty acids in heart disease prevention and therapy. For 30 years he was funded by Wallace Research Foundation to study dietary supplements in health promotion. Dr. Watson has edited more than 110 books on nutrition, dietary supplements and over-the-counter agents, and drugs of abuse as scientific reference books. He has published more than 500 research and review articles.
Professor Victor R. Preedy, PhD DSc CBiol FIBiol FRCPath FRIPH FRSH FRSPH is currently a Professor in the Department of Dietetics, King's College London and Honorary Professor in Clinical Biochemistry, King's College Hospital and Director of the Genomics Centre, Kings College London. He directs studies regarding nutrition, and clinical biochemistry. Professor Preedy graduated in 1974 from the University of Aston with a Combined Honours Degree in Biology and Physiology with Pharmacology. He gained his PhD in 1981, in the field of Nutrition and Metabolism, from the London School of Hygiene and Tropical Medicine, University of London. Between 1988 until 1999 he was associated with the Department of Clinical Biochemistry at King’s College Hospital. He was a Reader in Clinical Biochemistry between 1992 and 2002. In 1992, he received his Membership of the Royal College of Pathologists, based on his published works and in 1993 he gained a DSc degree for his outstanding contribution to protein metabolism. At the time, he was one of the university's youngest recipients of this distinguished award. Professor Preedy was elected as a Fellow to the Royal College of Pathologists in 2000. Since then he has been elected as a Fellow to the Royal Society for the Promotion of Health (2004), The Royal Institute of Public Health (2004) and The Royal Society of Public Health (2009). Professor Preedy has published over 550 articles, which includes over 160 peer-reviewed manuscripts based on original research and 90 reviews as well as 35 books or volumes.
Read More Show Less

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

Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously

    If you find inappropriate content, please report it to Barnes & Noble
    Why is this product inappropriate?
    Comments (optional)