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Titlebook: Nutrition, Food and Diet in Ageing and Longevity; Suresh I. S. Rattan,Gurcharan Kaur Book 2021 The Editor(s) (if applicable) and The Autho

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書(shū)目名稱(chēng)Nutrition, Food and Diet in Ageing and Longevity
編輯Suresh I. S. Rattan,Gurcharan Kaur
視頻videohttp://file.papertrans.cn/670/669707/669707.mp4
概述Is a compilation of the emerging evidence and ideas linking nutrition, food, and diet.Highlights the significance of regional diets across different cultures and their impact on health in aging popula
叢書(shū)名稱(chēng)Healthy Ageing and Longevity
圖書(shū)封面Titlebook: Nutrition, Food and Diet in Ageing and Longevity; Suresh I. S. Rattan,Gurcharan Kaur Book 2021 The Editor(s) (if applicable) and The Autho
描述.This edited volume is a compilation of 30 articles discussing what constitutes food for health and longevity. The aim is to provide up-to-date information, insights, and future tendencies in the ongoing scientific research about nutritional components, food habits and dietary patterns in different cultures. The health-sustaining and health-promoting effects of food are certainly founded in its overall composition of macronutrients and micronutrients. However, the consumption of these nutrients is normally in the form of raw or prepared food from the animal and plant sources. .The book is divided into four parts and a conclusion, and successfully convenes the well-established information and knowledge, along with the personal views of a diversified group of researchers and academicians on the multifaceted aspects of nutrition, food and diet. The first part reviews the scientific information about proteins, carbohydrates, fats and oils, micronutrients, pro- and pre-biotics, and hormetins, along with a discussion of the evolutionary principles and constraints about what is optimal food, if any. The second part discusses various kinds of foods and food supplements with respect to thei
出版日期Book 2021
關(guān)鍵詞Healthy Ageing; Lifestyle; Hormesis; Diet culture; Interventions; Micronutrients
版次1
doihttps://doi.org/10.1007/978-3-030-83017-5
isbn_softcover978-3-030-83019-9
isbn_ebook978-3-030-83017-5Series ISSN 2199-9007 Series E-ISSN 2199-9015
issn_series 2199-9007
copyrightThe Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerl
The information of publication is updating

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Fats and Oils for Health and Longevitybiological structure and functions. The physiological functions of lipids include storing and providing energy, acting as inter- and intra-cellular signaling molecules, dissolving some vitamins to make them bioavailable, and acting as the crucial structural components of the cell membranes. This art
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Probiotics and Prebiotics in Healthy Ageingights into the beneficial role of various probiotics and prebiotics along with their probable mechanisms of action. Several pieces of evidence from clinical trials and . studies have been presented and discussed in this chapter specifically in relation to ageing, longevity and general well-being of
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Notes Toward an Evolutionary Biology of Nutritionthe topic has not been a major focus for evolutionary biology, with a few salient exceptions. Here we raise fundamental evolutionary questions involving the biology of animal nutrition..The most important limitation on the evolutionary biology of nutrition is the problem of specialization. No animal
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Fermented Foods in Aging and Longevityrmented foods gained more attention among people due to the functional microbes, which possess antioxidant, antimicrobial, probiotics, peptide production properties etc., thereby modulating specific actions in the human body related to healthy aging and longevity. Growing evidence suggests that ferm
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