Flavonoids are ubiquitously present in plant-based foods and natural health products. The molecule of flavonoids is characterized by a 15-carbon skeleton of C6–C3–C6, with the different structural configuration of subclasses. The major subclasses of flavonoids with health-promotional properties are the flavanols or catechins (e.g., epigallocatechin 3-gallate from green tea), the flavones (e.g., apigenin from celery), the flavonols (e.g., quercetin glycosides from apples, berries, and onion), the flavanones (e.g., naringenin from citrus), the anthocyanins (e.g., cyanidin-3-O-glucoside from berries), and the isoflavones (e.g., genistein from soya beans). Scientific evidence has strongly shown that regular intake of dietary flavonoids in efficacious amounts reduces the risk of oxidative stress- and chronic inflammation-mediated pathogenesis of human diseases such as cardiovascular disease, certain cancers, and neurological disorders. The physiological benefits of dietary flavonoids have been demonstrated to be due to multiple mechanisms of action, including regulating redox homeostasis, epigenetic regulations, activation of survival genes and signaling pathways, regulation of mitochondrial function and bioenergetics, and modulation of inflammation response. The role of flavonoids on gut microbiota and the impact of microbial metabolites of flavonoids on optimal health has begun to unravel. The complex physiological modulations of flavonoid molecules are due to their structural diversity. However, some flavonoids are not absorbed well, and their bioavailability could be enhanced through structural modifications and applications of nanotechnology, such as encapsulation. This Special Issue consists of four review articles on flavonoids and 15 original research articles, which cover the latest findings on the role of dietary flavonoids and their derivatives in disease prevention and treatment.

This comprehensive volume covers the entire field of flavonoids by explaining their complex functions in reducing chronic metabolic illnesses, from the early stages of laboratory research to the development of therapeutic uses. Flavonoids are plant-based substances proven to have potential medical benefits in managing chronic metabolic disorders. This book explores concepts in laboratory research and therapeutic capabilities to enhance awareness of flavonoids in a medical context. The book begins with a thorough examination of the basic biochemical and molecular processes that underlie long-term metabolic disorders. It looks into these bioactive substances, from their natural origins to the synthesis of innovative derivatives. Analyzing both lab research and preclinical trials critically, it provides a solid basis for understanding the exciting opportunities flavonoids bring in treating metabolic diseases. The scope of this work extends beyond theoretical domains into clinical environments. It closes the gap between bench-side findings and bedside applications by revealing the translational potential of flavonoids. It is possible to understand the practical implications and future directions of flavonoid-based therapeutics through the synthesis of evidence-based clinical studies, therapeutic approaches, and possible healthcare issues. Readers will find the book: contains cutting-edge insights into metabolic disease research and delves into recent discoveries on the molecular mechanisms of flavonoids; facilitates a viewpoint into the findings of practical clinical implementations and the progression of flavonoid investigations from controlled experimental environments to prospective therapeutic interventions; explores the scientific effects of flavonoids on chronic metabolic disorders; presents evidence from human trials and epidemiological research on flavonoid clinical processes; encompasses various aspects of preventive measures for managing widespread metabolic diseases, containing dietary recommendations, lifestyle interventions, and the potential involvement of flavonoids; offers a comprehensive guide on how to effectively utilize flavonoids for therapeutic purposes. Audience This book is intended for researchers, scientists, clinicians/physicians, and public health professionals who work in pharmacology settings. The book is a vital tool for clinicians, nutritionists, and other healthcare professionals who are concerned about cutting-edge methods for dietary guidelines to gain an understanding of flavonoids and long-term metabolic disorders.

Inflammation has become one of the most exciting and rewarding areas of medical research. Recent years have seen a revolution in our understanding of how blood and tissue cells interact and of the intracellular mechanisms controlling their activation. This has revealed the underlying inflammatory pathology of many diseases and provided multiple new targets for anti-inflammatory and immunomodulatory therapy. The Encyclopedia of Inflammatory Diseases will cover the following areas: Inflammatory Processes and Cells Inflammatory Diseases Mediators of Inflammation Pharmacology of Inflammation Since inflammatory diseases and their therapy cover a broad range of scientific and medical fields, the encyclopedia will be co-edited by four international experts, a clinician and three researchers from the disciplines of immunology, biochemistry, and pharmacology, in this way providing students, basic and clinical scientists and practitioners in academia, hospitals and industry with valuable interlinked information. This living project will serve as a reliable and comprehensive data pool for everybody working in inflammation research. Owing to its dynamic nature, it will grow with time and future editions, becoming an indispensible source of information for academia, clinical practitioners and industry.

This reference work provides comprehensive information about the bioactive molecules presented in our daily food and their effect on the physical and mental state of our body. Although the concept of functional food is new, the consumption of selected food to attain a specific effect existed already in ancient civilizations, namely of China and India. Consumers are now more attentive to food quality, safety and health benefits, and the food industry is led to develop processed- and packaged-food, particularly in terms of calories, quality, nutritional value and bioactive molecules. This book covers the entire range of bioactive molecules presented in daily food, such as carbohydrates, proteins, lipids, isoflavonoids, carotenoids, vitamin C, polyphenols, bioactive molecules presented in wine, beer and cider. Concepts like French paradox, Mediterranean diet, healthy diet of eating fruits and vegetables, vegan and vegetarian diet, functional foods are described with suitable case studies. Readers will also discover a very timely compilation of methods for bioactive molecules analysis. Written by highly renowned scientists of the field, this reference work appeals to a wide readership, from graduate students, scholars, researchers in the field of botany, agriculture, pharmacy, biotechnology and food industry to those involved in manufacturing, processing and marketing of value-added food products.

Thoroughly revised and updated, this Third Edition encompasses the most recent advances in molecular and cellular research and describes the newest therapeutic modalities for type 1 and type 2 diabetes mellitus. Chapters by leading experts integrate the latest basic science and clinical research on diabetes mellitus and its complications. The text is divided into ten major sections, including extensive sections on therapeutics, diabetes during pregnancy, and complications. New chapters cover stem cell therapy for type 1 diabetes; genetics and treatment of obesity; new therapies to promote insulin action; vasculopathy; islet cell protocols; triglycerides in muscle; hypoglycemia in the adult; and the Diabetes Prevention Program.

The use of antioxidants in sports is controversial due to existing evidence that they both support and hinder athletic performance. Antioxidants in Sport Nutrition covers antioxidant use in the athlete ́s basic nutrition and discusses the controversies surrounding the usefulness of antioxidant supplementation. The book also stresses how antioxidants may affect immunity, health, and exercise performance. The book contains scientifically based chapters explaining the basic mechanisms of exercise-induced oxidative damage. Also covered are methodological approaches to assess the effectiveness of antioxidant treatment. Biomarkers are discussed as a method to estimate the bioefficacy of dietary/supplemental antioxidants in sports. This book is useful for sport nutrition scientists, physicians, exercise physiologists, product developers, sport practitioners, coaches, top athletes, and recreational athletes. In it, they will find objective information and practical guidance.

This book offers a collection of expert reviews on the use of plant-based antioxidant therapies in disease prevention and treatment. Topics discussed include the uses of plant and nutritional antioxidants in the contexts of reproductive health and prenatal development, healthcare and aging, noncommunicable chronic diseases, and environmental pollution. The text is complemented by a wealth of color figures and summary tables.

Advances in the flavonoid field have been nothing short of spectacular over the last 20 years. While the medical field has noticed flavonoids for their potential antioxidant, anticancer and cardioprotectant characteristics, growers and processors in plant sciences have utilized flavonoid biosynthesis and the genetic manipulation of the flavonoid pa

Obesity is an independent risk factor for cardiovascular disease (CVD) in adults as well as in obese children. This book will provide a description of the impact of obesity on the cardiovascular system and increased predisposition to CVD. It will identify the major biochemical mechanisms that lead to the occurrence of myocardial abnormalities and vascular alterations in obesity. We will also have some discussion on the biochemistry of the so-called obesity paradox in relation to CVD. The contributors to this book are international experts on obesity and associated cardiovascular complications. This book is also uniquely positioned as it focuses on the biochemistry of obesity-induced cardiovascular dysfunction. There are 20 chapters in 2 different parts in this book, comprising of Part A: Pathophysiology of Cardiovascular Complications in Obesity (11 chapters) and Part B: Modification of Cardiovascular Dysfunction in obesity (9 chapters). The intent of this volume is to provide current and basic understanding of the biochemical mechanisms of obesity induced cardiovascular dysfunction that will be of value not only to cardiologists and other allied health professionals, but will also stimulate and motivate biomedical researchers and scientists to find the way to prevent the epidemic of obesity associated cardiovascular abnormalities. Furthermore, this book will serve as a highly useful resource for medical students, fellows, residents and graduate students with an interest in the cardiovascular system. In summary, this book covers a broad range of biochemical mechanisms of obesity-induced cardiovascular complications. We hope that the reader will understand that obesity is linked to an increase in the risk and occurrence of fatal CVD. Furthermore, the underlying message presented in the book is that the cause of obesity related disorders is complex and that understanding the biochemistry of cardiovascular dysfunction may contribute to the development of novel interventions for the prevention and treatment of obesity associated comorbidities.

Polyphenols and carotenoids are abundant in fruits, vegetables, herbs and spices, and beverages, such as tea, cocoa and wine providing health-related benefits and antioxidant properties. Focusing on non-extractable polyphenols and carotenoids that are present in the diet, this book will improve our knowledge of dietary intakes and physiological properties ensuring a better understanding of their potential health effects. With global appeal, this will be the first book dedicated to raising the profile of this important area. Summarising the current knowledge in the field, the book will direct further research for food chemists, scientists and nutritionists looking for new perspectives.