Fish and Fish Oil in Health and Disease Prevention provides an authoritative review of the role of fish and fish oil intake in the promotion of human health. This up-to-date volume provides a complete examination of intake patterns as well as research evidence of intake in disease prevention and treatment. Readers will gain knowledge ranging from the current state of fish and fish oil intake, their health promoting effects and influences on individual response, how they influence development and health maintenance through the life cycle, and their role in disease prevention and treatment. This book is an invaluable resource for all researchers working to understand the relationship between fish and human health. It is a valuable reference for nutritionists, dietitians, and health care providers. - Imparts a valuable understanding of fish intake patterns around the world and the role of fish and fish oil in human health through the lifecycle - Offers an understanding of the role of fish and fish oil in disease risk reduction and treatment - Presents the current status of fish intake and recommended intake levels for human health - Focuses on research on unique fish and oil sources and potential problems with fish availability

Fish oil's universal actions and benefits make it one of the best choices for all Americans to influence their health for the better. Taking fish oil as a supplement or as part of a healthy diet, along with adequate amounts of exercise and stress reduction, can save lives, prevent disease, and reduce our healthcare requirements. In this book, we will discuss the latest science on the benefits of omega-3's and how this special molecule can benefit every organ in our body. We will also focus on how our body's innate natural protective mechanism, the inflammatory response, is hijacked by our poor diet and lifestyle choices and contributes, rather than prevents diseases of aging. We will give you the information you need to make better choices when looking for fish oil supplements and help you determine what dose of omega-3's works best for you. We hope to lead you down a road of exciting discovery, give you the tools to make better choices and help you to die young... as late as possible!

Research has clearly established a link between omega fatty acids and general health, particularly cardiovascular health. Omega Fatty Acids in Brain and Neurological Health, Second Edition, illustrates the importance of omega-3 fatty acids in longevity, cognitive impairment and structure and function of the brain's neurons and also the adverse effects of omega-6 fatty acids on neurological function. This book encompasses some of the most recent research on the links between omega fatty acids and the developing brain, aging, dementia, Alzheimer's disease and multiple sclerosis, including the role of omega-3 fatty acid supplements on hippocampal neurogenesis, substantia nigra modulation, migraine headaches, the developing brain in animals, sleep and neurodegenerative diseases. This completely updated second edition focuses on the counterbalancing dietary and tissue omega-6 fatty acids as well as it studies the effects in pregnancy and early infancy, animal model studies and autoimmune neurological diseases. - Provides a comprehensive introduction to omega-3 and omega-6 fatty acids in neurological health and directions for future research - Features novel focus on the adverse effects of omega-6 fatty acids on neurological function and the counterbalancing of dietary and tissue omega-6 - Illustrates the importance of omega-3 fatty acids in longevity and cognitive impairment - Features new chapters on early effects in pregnancy and early infancy, animal model studies and autoimmune neurological diseases - Discusses links between omega fatty acids and the developing brain, aging, dementia, Alzheimer's disease and multiple sclerosis, including the role of omega-3 fatty acid supplements

Eat your way to better health with this New York Times bestseller on food's ability to help the body heal itself from cancer, dementia, and dozens of other avoidable diseases. Forget everything you think you know about your body and food, and discover the new science of how the body heals itself. Learn how to identify the strategies and dosages for using food to transform your resilience and health in Eat to Beat Disease. We have radically underestimated our body's power to transform and restore our health. Pioneering physician scientist, Dr. William Li, empowers readers by showing them the evidence behind over 200 health-boosting foods that can starve cancer, reduce your risk of dementia, and beat dozens of avoidable diseases. Eat to Beat Disease isn't about what foods to avoid, but rather is a life-changing guide to the hundreds of healing foods to add to your meals that support the body's defense systems, including: Plums Cinnamon Jasmine tea Red wine and beer Black Beans San Marzano tomatoes Olive oil Pacific oysters Cheeses like Jarlsberg, Camembert and cheddar Sourdough bread The book's plan shows you how to integrate the foods you already love into any diet or health plan to activate your body's health defense systems-Angiogenesis, Regeneration, Microbiome, DNA Protection, and Immunity-to fight cancer, diabetes, cardiovascular, neurodegenerative autoimmune diseases, and other debilitating conditions. Both informative and practical, Eat to Beat Disease explains the science of healing and prevention, the strategies for using food to actively transform health, and points the science of wellbeing and disease prevention in an exhilarating new direction.

Antioxidants in Food, Vitamins and Supplements bridges the gap between books aimed at consumers and technical volumes written for investigators in antioxidant research. It explores the role of oxidative stress in the pathophysiology of various diseases as well as antioxidant foods, vitamins, and all antioxidant supplements, including herbal supplements. It offers healthcare professionals a rich resource of key clinical information and basic scientific explanations relevant to the development and prevention of specific diseases. The book is written at an intermediate level, and can be easily understood by readers with a college level chemistry and biology background. - Covers both oxidative stress-induced diseases as well as antioxidant-rich foods (not the chemistry of antioxidants) - Contains easy-to-read tables and figures for quick reference information on antioxidant foods and vitamins - Includes a glycemic index and a table of ORAC values of various fruits and vegetables for clinicians to easily make recommendations to patients

The Omega-3 Miracle is the secret to longevity. The people of Iceland have less heart disease, high blood pressure and stroke than those of any other country. In fact, they outlive all other nationalities. Their longevity is a direct result of their daily intake of omega3 rich fish oils. The American Heart Association recommends omega3 fatty acids to help prevent cardiovascular disease and stroke. Omega3s inhibit plaque and blood clots and dramatically improve cholesterol levels. They also increase brain function by promoting neurotransmission in the brain. With research from over 20 leading medical and scientific journals, Drs. Garry Gordon and Herb JoinerBey reveal how the good fats found in omega3s from fish and pharmaceuticalgrade supplements are essential to maintaining optimum health. The only way your body can get these vital essential fatty acids is through proper nutrition and supplementation. The Omega3 Miracle shows you how. Clinical and scientific studies in both Europe and the U.S. show that omega3 fatty acids benefit a wide range of conditions including: Cardiovascular Disease High Cholesterol Lowering Triglycerides High Blood Pressure Arthritis Diabetes Bipolar Disorder ADHD Chronic Inflammation Cancer This is your definitive guide on how to maximize your health and longevity with omega3.

Diet and Health examines the many complex issues concerning diet and its role in increasing or decreasing the risk of chronic disease. It proposes dietary recommendations for reducing the risk of the major diseases and causes of death today: atherosclerotic cardiovascular diseases (including heart attack and stroke), cancer, high blood pressure, obesity, osteoporosis, diabetes mellitus, liver disease, and dental caries.

Fish oils contain the omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), precursors of eicosanoids that are known to reduce inflammation throughout the body, and are thought to have many health benefits. In this book, the authors present topical research in the study of the production, consumption and health benefits of fish oil, including polyunsaturated fatty acids and their dietary implications during pregnancy; plant-derived antioxidants as potential omega-3 pufa stabilisers; stability and behaviour of omega-3 food emulsions; the combined effects of omega-3 fatty acids and exercise on cardiovascular disease risk and mortality and fish oil and male fertility.

Long used in sacred ceremonies and associated with good health, the nutritional and health promoting benefits of olives and olive oils have been proven by an ever-increasing body of science. From cardiovascular benefits to anti-microbial, anti-cancer, antioxidant activity and effects on macrophages and aptoptosis to cellular and pathophysiollogical process, olives and olive oils are proving important in many healthful ways. For example, reactive components in olive oils or olive oil by-products have now been isolated and identified. These include tyrosol, hydroxytyrosol, 3,4-dihydroxyphenyl acetic acid elenolic acid and oleuropein. Oleic acid is the main monosaturated fatty acid of olive oil. These have putative protective effects and modulate the biochemistry of a variety of cell types including those of the vascular system. Some but not all components have been characterised by their putative pharmacological properties. It is possible that usage of these aforementioned products may have beneficial application in other disease. However, in order for this cross-fertilization to take place, a comprehensive understanding of olives and olive oils is required. Finding this knowledge in a single volume provides a key resource for scientists in a variety of food an nutritional roles. - Explores olives and olive oil from their general aspects to the detailed level of important micro-and micronutrients - Includes coverage of various methodologies for analysis to help scientists and chemists determine the most appropriate option for their own studies, including those of olive-related compounds in other foods - Relates, in a single volume resource, information for food and nutritional chemists, pharmaceutical scientists, nutritionists and dieticians - Presents information in three key categories: General aspects of olives an olive oils; Nutritional, pharmacological and metabolic properties of olives and olive oil; Specific components of olive oil and their effects on tissue and body systems