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The improvement of life expectancy and quality is a primary goal of
modern societies in both developed and developing countries.
However, according to the World Health Organization, the global
burden of diseases were estimated to be more than 2.74 billion
DALYs with about 56.00 million global total deaths in 2012. In
2030, the projected global burden of diseases and global total
deaths are similar to or even higher than that in 2012. What are
the causes of DALYs and deaths? What proportion do the causes
contribute to global DALYs and deaths? Are global DALYs and deaths
preventable? Are daily diets associated with global DALYs or
deaths? What is the significance of diets contributing to global
DALYs or deaths? Answers to these questions should be vital for the
prevention and reduction of global DALYs and deaths. Over 90% of
causes contributing to the global total DALYs or deaths are
modifiable or causable by daily diets. Therefore, understanding the
association of diets with diseases is very necessary for us to
reduce the global total DALYs or deaths in the future. Because of
vast information about diets and diseases in literature, it is very
difficult to fully encompass this data in a single manuscript. This
book opts to collect a selected overview of association of diets
with some important diseases. This book includes ten chapters. In
Chapter One, it is well-researched and subsequently concluded by
the authors that diets should be critical factors that can modify
or even cause diseases, which significantly contribute to the
global burden of diseases or deaths. In Chapter Two, their
research, production, applications, regulations and future
developments are discussed in detail. In Chapter Three, the
evidence from experimental and clinical studies to show the
potential effect of polyphenols from tea, coffee and cacao on the
prevention of cardiovascular diseases are reviewed. In Chapter
Four, the dietary causes of kidney diseases and their prevention by
proper diet management are described. In Chapter Five, the dietary
risk factors and prevention by proper diets are fully summarised.
In Chapter Six, the liver disease risk factors existing in human
diets are analysed. In Chapter Seven, the authors discuss how diets
can play significant roles in the management or development of
liver diseases. In Chapter Eight, the theories related to bone
problems with respect to the hypo and hyper conditions of nutrients
in relation to bone related problems and proper diet management to
prevent them are examined in detail. In Chapter Nine, the
association of arthritis and their various forms, causes and
symptoms with improper diets and its prevention by diet management
are introduced. Finally, in Chapter Ten, the association of diet
with overweight individuals, obesity and its prevention by proper
diet management are extensively discussed.
Although successful efforts have been greatly exerted to prevent
and treat cardiovascular diseases (CVDs), it currently causes the
most number of global deaths among all kinds of diseases. This book
has comprehensively reviewed dietary risk factors for CVDs. There
are several approved dietary risk factors for CVDs in our daily
diets and foods. The dietary risk factors include toxicities caused
by an over-consumption of cholesterol, energy, saturated fatty
acids, saccharides (especially fructose), iron, sodium, alcohol,
niacin, homocysteine, alkaloids (such as synephrines, caffeine,
tyramine, dopamine, histamine, and cyanide), nucleic acids and
trans-fatty acids. Other extensive factors include the metabolites
of choline-containing compounds or L-carnitine, and environmental
contaminants such as mercury and cadmium; the deficiencies of
folate and vitamins D, B6, or B12; the toxicity or deficiency of
magnesium; and the consumption of sweetened soft drinks.
Underweight, or even normal weight individuals might not decrease
the occurrence of cardiovascular diseases because the deficiency of
some nutrients, and alkaloids in the above mentioned chapters that
are able to control weight could also damage the cardiovascular
system. It seems that the association of all these risk factors in
blood with CVDs has been well established, though some
controversial opinions on some risk factors exist. Therefore, it
should be worth carrying out further studies on the correlation of
these risk factors in foods with the occurrence of CVDs.
This book intends to review the current status of the systematic
knowledge related to the chemical composition, production and
applications of edible oils. It is written principally based on the
data that have been published in scientific journals, academically
specialized books or internet websites and author's secondry
innovation. The knowledge introduced in the book should be very
useful for farmers or oilseeds processing enterprises, or
scientists who are interested in developing their sustainable
resources and their processing technology. They are also worthwhile
as reference materials for training students intending to work with
oilseeds production or processing industry. The central scope of
this book is associated with the review of recent research results
or developments and future tendency with respect to the chemical
components, production and applications of edible oils. More than
40 species of oil seeds or raw materials have high oil content.
Oils from these raw materials are edible. In addition to providing
essential fatty acids and energy, all edible oils also contain
fat-soluble vitamins such as vitamin E and carotenoids (pro-vitamin
A) and other functional compounds such as sterols, phospholipids,
squalene, etc. which are reviewed in this book. Some particular
species of edible oils also contain unique functional compounds,
which are not present in other kinds of edible oils. The world's
production of edible oils, their processing technology and their
application in the food industry or other industries are also
reviewed in this book. Especially, with respect to the extraction
of edible oils, an advanced aqueous method recently published has
achieved a high recovery rate of oils with high quality, which has
a different mechanism as compared with the traditional aqueous
method using large quantities of water. The de-oiled residue
produced by this aqueous method can be applied to the food
industry. This kind of aqueous method has the potential of knocking
other methods out and becoming a classic procedure for the
commercial production of edible oils in the future. The first
chapter of this book is about the overview of edible oils while the
following chapters review major specific edible oils that are
popularly produced and consumed in the world.
This monograph discusses systematic knowledge related to the
science and technology of sustainable food resources. The book is
written principally based on the authors own research results that
have been published in scientific journals and academically
specialized books. The knowledge introduced in the book should be
very useful for farmers, food resources production enterprises,
governmental administrators who are involved in making food
policies, or scientists who are interested in developing
sustainable food resources and their production systems. This
monograph could also be used as a textbook for students intending
to work with sustainable food resources.
This book is intended for use as reference literature suitable for
scientists, teachers, students, and others who are interested in
leaf sweeteners that are currently employed in food and beverage
industries. All chapters in this book have been written by
scientists from related disciplines with a wide range of
backgrounds. It is considered that the widest possible interaction
of viewpoints and expertise is necessary for transcending the
present state of leaf sweeteners as expeditiously as possible. Some
overlaps of information in some chapters provided by different
authors are allowed in this book, the purpose of which is to prove
the precision of viewpoints or results of each other. It is
believed that a human being is normally born to like sweets.
Unfortunately, traditional calorie-containing sugars are unhealthy
because they may cause obesity, diabetes and dental caries. For
this reason, there is a great increase in the demand for new
alternative "low calorie" or "non-calorie" sweeteners for dietetic
and diabetic needs worldwide. This book has collected information
about sweeteners from the leaves of Stevia rebaudiana Bertoni,
Rubus suavissimus S. Lee and Lithocarpus polystachyus Rehd. The
sweet components in the leaves of Stevia rebaudiana Bertoni are
proven mainly to be steviol glycosides (including steviosides and
rebaudiosides). The sweet components in the leaves of Rubus
suavissimus S. Lee are rubusosides. The sweet components in the
leaves of Lithocarpus polystachyus Rehd are dihydrochalcone
glycosides.
It is believed that this is the first book to summarise the
varieties, chemical components, healthy benefits and other
functional applications of green tea. This book is intended for use
as a reference book suitable for scientists, teachers, students and
others who are interested in the interaction of tea components with
human health and their application in food or other industries.
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