Although traditional flaxseed has been consumed in various forms for over 5,000 years, peer-reviewed publications of its nutritional attributes and assessment of its safety for human consumption have only appeared in the past few years. Thus, the presentations in this book vary from classical reviews to new and sometimes preliminary research results.

A complete guide to the evolving methods by which we may recover by-products and significantly reduce food waste Across the globe, one third of cereals and almost half of all fruits and vegetables go to waste. The cost of such waste – both to economies and to the environment – is a serious and increasing concern within the food industry. If we are to overcome this crisis and move towards a sustainable future, we must do everything possible to utilize innovative new methods of extracting and processing valuable by-products of all kinds. Food Wastes and By-products represents a complete primer to this important and complex process. Edited and written by leading researchers, the text provides essential information on the supply of waste and its composition, identifies foods rich in valuable bioactive compounds, and explores revolutionary methods for creating by-products from fruit, vegetable, and seed waste. Other chapters discuss the nutraceutical properties of value-added by-products and their uses in the manufacturing of dietary fibers, food flavors, supplements, pectin, and more. This book: Explains how reconstituted by-products can best be used to radically reduce food waste Discusses the potential nutraceutical assets of recovered food waste Covers a broad range of by-product sources, such as mangos, cacao, flaxseed, and spent coffee grounds Describes novel extraction processes and the emerging use of nanotechnology A significant contribution to the field, Food Wastes and By-products is a timely and essential resource for food industry professionals, government agencies and NGOs involved in nutrition, agriculture, and food production, and university instructors and students in related areas.

The newest edition of the most trusted nutrition bible. Since its first, highly successful edition in 1996, The Academy of Nutrition and Dietetics Complete Food and Nutrition Guide has continually served as the gold-standard resource for advice on healthy eating and active living at every age and stage of life. At once accessible and authoritative, the guide effectively balances a practical focus with the latest scientific information, serving the needs of consumers and health professionals alike. Opting for flexibility over rigid dos and don’ts, it allows readers to personalize their own paths to healthier living through simple strategies. This newly updated Fifth Edition addresses the most current dietary guidelines, consumer concerns, public health needs, and marketplace and lifestyle trends in sections covering Choices for Wellness; Food from Farm to Fork; Know Your Nutrients; Food for Every Age and Stage of Life; and Smart Eating to Prevent and Manage Health Issues.

From the physician behind the wildly popular NutritionFacts website, How Not to Die reveals the groundbreaking scientific evidence behind the only diet that can prevent and reverse many of the causes of disease-related death. The vast majority of premature deaths can be prevented through simple changes in diet and lifestyle. In How Not to Die, Dr. Michael Greger, the internationally-renowned nutrition expert, physician, and founder of NutritionFacts.org, examines the fifteen top causes of premature death in America-heart disease, various cancers, diabetes, Parkinson's, high blood pressure, and more-and explains how nutritional and lifestyle interventions can sometimes trump prescription pills and other pharmaceutical and surgical approaches, freeing us to live healthier lives. The simple truth is that most doctors are good at treating acute illnesses but bad at preventing chronic disease. The fifteen leading causes of death claim the lives of 1.6 million Americans annually. This doesn't have to be the case. By following Dr. Greger's advice, all of it backed up by strong scientific evidence, you will learn which foods to eat and which lifestyle changes to make to live longer. History of prostate cancer in your family? Put down that glass of milk and add flaxseed to your diet whenever you can. Have high blood pressure? Hibiscus tea can work better than a leading hypertensive drug-and without the side effects. Fighting off liver disease? Drinking coffee can reduce liver inflammation. Battling breast cancer? Consuming soy is associated with prolonged survival. Worried about heart disease (the number 1 killer in the United States)? Switch to a whole-food, plant-based diet, which has been repeatedly shown not just to prevent the disease but often stop it in its tracks. In addition to showing what to eat to help treat the top fifteen causes of death, How Not to Die includes Dr. Greger's Daily Dozen -a checklist of the twelve foods we should consume every day.Full of practical, actionable advice and surprising, cutting edge nutritional science, these doctor's orders are just what we need to live longer, healthier lives.

Feeding is the foundation of every horse's health, and every owner cares about it, but answers can be hard to find. Based on solid science and the author's long experience, Feed Your Horse Like A Horse illuminates the secrets of equine nutrition and points the way toward lifelong vitality for your horse. Part I explains the physiology of the horse's digestion and nutrient use; Part II offers recommendations for specific conditions such as insulin resistance and laminitis, as well as discussion about feeding through the life stages, from foals to athletes to aged horses. Whether you are a novice horse owner or a seasoned professional, Feed Your Horse Like A Horse will be your most valuable resource on equine nutrition. You'll begin in Section 1 with an up-to-date overview of nutrition and horse physiology that is designed for everyone, from the novice to the lifelong horseman. Section 2 will empower you to make the right feeding decisions that support your horse's innate needs, regardless of his condition or activity type. As a reference book, you have the freedom to choose which sections to read. Topics include: - Choosing the right hay or concentrates - Helping easy and hard keepers - How vitamins and minerals work - Recognizing and eliminating stress - Importance of salt and other electrolytes - Treating insulin resistance - Reducing the risk of laminitis - Recovery for the rescued horse - Nutrient fundamentals - Dealing with genetic disorders - Managing allergies - Alleviating arthritis - Diagnosing equine Cushing's disease - Preventing ulcers and colic - Feeding treats safely - Pregnancy and lactation - Feeding the orphaned foal - Optimizing growth - Optimizing athletic work and performance - Changing needs as horses age - Considerations for donkeys and mules Juliet M. Getty, Ph.D. is a consultant, speaker, and writer in equine nutrition. A retired university professor and winner of several teaching awards, Dr. Getty presents seminars to horse organizations and works with individual owners to create customized nutrition plans designed to prevent illness and optimize their horses' overall health and performance. Based in beautiful rural Bayfield, Colorado, Dr. Getty runs a consulting company, Getty Equine Nutrition, LLC (GettyEquineNutrition.com), through which she helps horse owners locally, nationally, and internationally. The well-being of the horse remains Dr. Getty's driving motivation, and she believes every horse owner should have access to scientific information in order to give every horse a lifetime of vibrant health.

This hand book provides detailed information on the nutrient composition of a wide range of common Indian foods available in different parts of India. It also includes a write-up on the basic aspects of human nutrition. The nutrient composition covers 600 foods, both familiar and less familiar. Only those foods with confirmed scientific names have been included. Besides English, names of the foods in several Indian languages are also given for easy identification by the user. The data on nutrient composition of foods given in this book are entirely based on Indian work, mostly carried out at the National Institute of Nutrition, Hyderabad, and other research Institutes and University laboratories.An attempt has been made to give a simple account of current concepts of nutritional principles, nutritional chemistry of major food groups and nutritional deficiency diseases, prevalent in the country. This book should be useful to the lay public as well as to the health professionals. Uptodate information on nutritional requirement and Recommended Dietary Allowances and Guidelines for formulation of nutritionally adequate diets are also given, for the benefit of professionals and informed public.

Shahidi (biochemistry, Memorial U. of Newfoundland) and Ho (food science, Rutgers U.) present a monograph from an international group of scientists that contains 37 papers discussing plant bioactives in a varied range of research areas. Specific topics include variables affecting the phytochemical contents of garlic and their health benefits, the role of flavonols and anthocyanins from fruits and vegetables in cancer prevention, and antioxidative and cytotoxic components of highbush blueberry. Annotation copyrighted by Book News, Inc., Portland, OR

Presents recent research on metabolism and the health effects of polyphenols Consumer interest in the health benefits of many phenolic compounds found in plant foods and derivatives has grown considerably in recent years, giving rise to an increased demand for functional foods. Although preclinical and observational studies have promoted the protective properties of polyphenols for a range of chronic diseases, evidence has shown that most dietary polyphenols have little bioavailability. Once ingested, most of them are metabolized by either the intestinal enzymes or by the gut microbiota and then undergo extensive phase-II metabolism reaching significant concentrations of conjugated metabolites. They remain in the systemic circulation and target systemic tissues where trigger biological effects. The polyphenol-derived metabolites produced in humans are dependent upon the composition of the gut microbiota and the subject genetics. Thus all the metabolites do not show the same biological activity in different individuals. To fully understand the health effects of polyphenols, further clinical investigations are required. Dietary Polyphenols describes the latest findings on the polyphenol metabolism and reviews the current evidence on their health effects and that of their bioavailable metabolites. Emphasizing the importance of interindividual variability and the critical role of gut microbiota, this authoritative volume features contributions from recognized experts in the field, exploring specific families of extractable and non-extractable phenolic compounds that exhibit potential health effects. Topics include structural diversity of polyphenols and distribution in foods, bioavailability and bioaccessibility of phenolics, metabolism, and gastrointestinal absorption of various metabolites and their health effects. This comprehensive volume: Discusses the bioavailability, bioaccessibility, pharmacokinetics studies, and microbial metabolism of different groups of phenolic compounds Examines the interaction between polyphenols and gut microbiota Describes analytical methods for identifying and quantifying polyphenols in foods and biological samples Reviews recent epidemiological and clinical intervention studies showing protective effects of polyphenols Dietary Polyphenols: Metabolism and Health Effects is an important resource for scientists working in the area of dietary polyphenols and health effects, microbiota, and their interaction with other nutritional compounds, and for health professionals, nutritionists, dieticians, and clinical researchers with interest in the role of polyphenols in the prevention and treatment of chronic diseases.

This is a detailed reference guide to commonly used nutraceuticals and their uses in various disease states.

Oilseeds offer a plethora of opportunities for the food and feed industry, thanks to their high oil and protein content . Their phytonutrients and functional components have attracted the interest of researchers, leading to the development of functional foods. This book gathers the latest scientific information on the nutrients, phytonutrients and health benefits as well as the adverse effects of consuming various conventional and non-conventional oilseeds. In addition, each chapter includes a section comprehensively explaining the use of oilseeds in functional bakery, dairy, and other food products. Given its scope, the book is a valuable resource for students, researchers, nutritionists, food scientists and technologists, and for anyone involved in product development based on oilseed and its components.