Food selection plays an important role in ensuring pro- and
anti-inflammatory balance. Certain foods are responsible for
increasing inflammation while others have anti-inflammation
properties. Western diets especially, rich in red meat, simple
carbohydrates, and refined grains, increase the levels of
pro-inflammatory markers, C-reactive protein (CRP), and
interleukin-6 (IL-6). Additionally, short- and long-chain fatty
acids, various micronutrients including zinc, selenium, iron,
vitamin A, probiotics, and prebiotic foods affect inflammation. As
inflammation can be linked to a variety of diseases, more studies
are needed about nutrition and its ability to prevent inflammation.
Role of Nutrition in Providing Pro-/Anti-Inflammatory Balance:
Emerging Research and Opportunities is an essential publication
that examines balancing inflammation through nutrition and
nutritional strategies. Firstly, information about the formation
process of inflammation, biomarkers used for diagnosis, diseases
affected by inflammation, and their incidence in society are
discussed. Subsequently, balancing inflammation in individuals
through macro- and micro-nutrient consumption, nutritional
supplements (probiotics and prebiotics), bioactive proteins and
peptides, and dietary forms is examined. Featuring research
covering a broad range of topics including food supplements, diet
types, and bioactive proteins, this book is ideally designed for
nutritionists, dieticians, clinicians, doctors, nurses, healthcare
providers, researchers, academicians, and students.
General
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