Cover

Title page

Copyright page

Contents

List of Contributors

Foreword

Series Preface

Preface for Volume 13: Food Quality: Balancing Health and Disease

Chapter 1 - Improvement of the Functional and Healthy Properties of Meat Products

1 - Introduction

1.1 - Current Pattern in Meat Consumption

1.2 - Meat and Nutritional Value

1.3 - Meat and Chronic Diseases

2 - Improvement of Nutritional and Healthy Properties of Meat Products

2.1 - Lipid Enhancing

2.1.1 - Fat reduction

2.1.2 - Cholesterol reduction

2.1.3 - Lipid modification

2.1.3.1 - Saturated and unsaturated fats

2.1.3.2 - Conjugated linoleic acid

2.2 - Prebiotic Addition

2.3 - Micronutrients Modifications

2.4 - Other Improvements

2.4.1 - Bioactive peptides

2.4.2 - Antioxidants

3 - Production of Functional Meat Products

3.1 - Dietary Supplements by Functional Ingredients

3.1.1 - Conjugated linoleic acid

3.1.2 - Polyunsaturated fatty acids (n−6 and n−3)

3.1.3 - Vitamins E and D

3.1.3.1 - Vitamin E

3.1.3.2 - Vitamin D

3.2 - Addition of Functional Ingredients During Processing

3.2.1 - Vegetal and animal proteins

3.2.2 - Dietary fiber

3.2.3 - Herbs, spices, and vegetable extracts

3.3 - Production of Functional Component During Processing

3.3.1 - Curing and fermentation

3.3.1.1 - Changes during fermentation: antibacterial compounds

3.3.1.2 - Changes of proteins during curing: bioactive peptides

3.3.2 - Salt and low salt in meat products

3.3.3 - Nitrite reduction or replacement in meat products

3.3.4 - Reduction or replacement fat by vegetable oils

3.3.5 - Cooking process

3.3.6 - Pressure processing of fresh and value-added meat products

3.3.7 - Cooking and marinates

4 - Current Status on the Consumer Acceptance for Functional Meats

4.1 - Individual Factors

4.2 - Food Factors

4.3 - Environmental Factors

4.4 - Consumer Acceptance of Functional Meat Products

5 - Future Trends

References

Chapter 2 - Biogenic Amines as Food Quality Index and Chemical Risk for Human Consumption

1 - Introduction

2 - Composition, Nature, and Function of Biogenic Amines

3 - Biogenic Amines in Foods of Animal Origin

3.1 - Fish and Derivatives

3.2 - Milk and Derivatives

3.3 - Meat and Derivatives

4 - Risks to Human Health and Legislation

5 - Biogenic Amines Analysis

6 - Biogenic Amines as Quality Index

7 - Conclusions

Acknowledgments

References

Further Reading

Chapter 3 - Marine-Based Toxins and Their Health Risk

1 - Introduction

2 - Seafood Poisoning

2.1 - Puffer Fish Poisoning (PEP)

2.2 - Scombroid Fish Poisoning

2.3 - Ciguatera Fish Poisoning

2.4 - Paralytic Shellfish Poisoning

2.5 - Neurotoxic Shellfish Poisoning

2.6 - Amnesic Shellfish poisoning

2.7 - Diarrhetic Shellfish Poisoning

2.8 - Azaspiracid Shellfish Poisoning

2.9 - Palytoxin Poisoning

3 - Other Marine Biotoxins

3.1 - Microcystins

3.2 - Nodularins

3.3 - Anatoxins

3.4 - Cylindrospermopsin

3.5 - Yessotoxin

3.6 - Pfiesteria Toxins

3.7 - Conotoxins

4 - Health Risk

5 - Treatments of Marine-Based Food Poisoning

6 - Prevention Aspects of Marine Toxin for Humans

7 - Conclusions

Abbreviations

References

Chapter 4 - Olive Oil Antioxidants and Aging

1 - Introduction

2 - Nutraceuticals and Olive Oil

3 - Oleic Acid: A Monounsaturated Fatty Acid with Antiaging Effect

4 - Olive Oil’s Minor Components and Antiaging Effects

4.1 - Phenolic Compounds

5 - Tocopherols

5.1 - β-Carotene

5.2 - Squalene

5.3 - Phytosterols

6 - Conclusions

References

Chapter 5 - Heavy Metal Levels in Fish, Molluscs, and Crustacea From Turkish Seas and Potential Risk of Human Health

1 - Background

2 - Fate of Heavy Metals in Marine Ecosystems

3 - Risk Assessment of Heavy Metals in Human

4 - Importance of Seafood in Turkey

5 - Investigation of the Public Health Hazard

6 - Selection of Heavy Metals and Their Toxicity

6.1 - Cd and its Toxicity

6.2 - Pb and Its Toxicity

6.3 - Hg and Its Toxicity

6.4 - Cu and Its Toxicity

6.5 - Fe and Its Toxicity

6.6 - Zn and Its Toxicity

7 - Estimation of Dietary Exposure to Heavy Metals

8 - Intake Levels Calculation

9 - The Mediterranean Sea

10 - Aegean Sea

11 - Sea of Marmara

12 - Black Sea

13 - Heavy Metal Levels in Fish Species

14 - Heavy Metals in Crustaceans

15 - Heavy Metals in Mollusc

16 - Health-Risk Assessment for Fish and Other Seafood Consumption

17 - Conclusions

18 - List of Elements Names and Their Symbols

19 - List of Species’ Latin, English, and Turkish Names and Their New Names

Abbreviations

References

Further Reading

Chapter 6 - Trace and Major Elements Content of Cereals and Proteinaceous Feeds in Greece Analyzed by Inductively Coupled Plasma Mass Spectrometry

1 - Introduction

2 - Research Data and Methodology

2.1 - Sampling of Ingredients and Data Analysis

2.2 - Chemical Analysis

2.3 - Major and Trace Element Analysis

2.4 - Analysis of the Research Data

3 - Results

4 - Analytical Methodology on Minerals or Isotopes, and Their Implications for Characterization of Products With Specific I...

5 - Mineral or Trace Element Content of Feedstuffs or Foods After Genetic Modifications of Plants

6 - Conclusions

References

Chapter 7 - The Bioavailability of Nutrients That Have a Health-Promoting Effect on Nervous System Function

1 - Introduction

2 - Healthy Lifestyle

2.1 - Health-Promoting Lifestyle Factors

2.1.1 - Diseases determined by lifestyle

2.1.2 - Lifestyle and stress

2.2 - The Structural and Functional Aspect of Nervous System

2.3 - The Structural and Functional Aspect of the Brain

2.3.1 - Executive function

2.3.2 - Attention

2.3.3 - Memory

2.3.4 - Diet and cognitive function

2.4 - Mediterranean Diet

2.4.1 - Health aspects

2.4.2 - The traditional Mediterranean diet

2.4.3 - The modern Mediterranean diet

3 - Bioavailability of Food Products—Physiological Aspect

3.1 - The Bioavailability of Selected Nutrients

3.2 - Vitamins

3.2.1 - Water-soluble vitamins

3.2.2 - Vitamin A and its provitamin

3.2.3 - Vitamin E (tocopherol)

3.3 - Zinc

3.4 - Phytoestrogens

3.5 - Fatty acids (n−3)

4 - Processes and Bioavailability

4.1 - Losses in Technological Processes and the Possibility of Their Limitations

5 - Conclusions

References

Further Reading

Chapter 8 - Agroindustrial By-Products and Animal Products: A Great Alternative for Improving Food-Quality Characteristics and Preserving Human Health

1 - Oxidation Processes and Antioxidants

1.1 - Lipid Oxidation

1.2 - Antioxidants

2 - Utilization of Agroindustrial By-Products in Livestock Diets

2.1 - Introduction

2.2 - Apple By-Products

2.3 - Citrus By-Products

2.4 - Grape By-Products

2.5 - Olive By-Products

2.6 - Pomegranate By-Products

2.7 - Sugar Beet By-Products

2.8 - Tomato By-Products

2.9 - Other Agroindustrial By-Products

3 - Conclusions

References

Chapter 9 - Development of a Functional Food Security for Parents for Transgenerational Epigenetic Health Promotion and Disease Prevention Among Offspring

1 - Introduction

2 - Family History and Epigenetic Inheritance

3 - Nutritional Factors in Transgenerational Epigenetic Inheritance

4 - Effects of Micronutrient Supplementation in Parents on Offspring

5 - Development of a Micronutrient-Added Functional Food

6 - Effects of High-Fat Diets in Parents on Offspring

7 - Development of Functional Food Package for Parents

8 - Development of a Blend of Oils That is Rich in Protective Nutrients

9 - Fruits, Vegetables, Nuts, and Whole Grains, Including Legumes and Millets

10 - Healthy Eating Patterns

11 - Conclusions

Acknowledgments

References

Chapter 10 - Heated Oil and Its Effect on Health

1 - Introduction

2 - Thermal Oxidation of Cooking Oil

3 - Oxidative Stress and Cardiovascular Disease

4 - Role of Inflammation in Cardiovascular Disease

5 - Heated Oil and Its Effect on Cardiovascular Risk Factors

5.1 - Heated Vegetable Oil and Serum Lipid

5.2 - Effects of Heated Edible Oils on Blood Pressure

5.3 - Heated Oil and Inflammatory Biomarkers

5.4 - Effects of Heated Oils on Atherosclerosis

6 - Heated Oil and the Liver

7 - Heated Oil and the Kidneys

8 - Heated Oil and Bone

9 - Discussion

Acknowledgments

References

Further Reading

Chapter 11 - Contribution of Infant Formula and Tea on Daily Fluoride Intake and Prevalence of Fluorosis Among Infants and Children

1 - Introduction

2 - Daily Fluoride Intake of Infants

3 - Tea Consumption and Fluoride Intake in Children

4 - Collection and Analysis of Infant Formula and Tea for Fluoride

5 - Assessment of Fluoride Intake Through Infant Formula and Tea

5.1 - Estimation of Daily Fluoride Intake

5.2 - Total Fluoride Intake

5.3 - Water Contribution on Fluoride Intake From a Particular Diet

6 - Epidemiological Survey and Assessment of Prevalence of Dental Fluorosis

7 - Influence of Infant Formula and Tea on Daily Fluoride Intake

8 - Prevalence of Fluorosis, Habit, and Frequency of Tea Drinking

9 - Habit and Frequency of Tea Drinking by Children in Study Villages

10 - Recommendations

References

Chapter 12 - Preventive and Therapeutic Effects of Dietary Fibers Against Cardiovascular Diseases

1 - Introduction

2 - Incidence of Cardiovascular Diseases

2.1 - Global Scenario

2.2 - Cardiovascular Diseases and its Various Forms

2.3 - Treatment Techniques for CVD

2.4 - Cardiovascular Diseases Risk Factors and Role of Diet

3 - Diet and CVD

4 - Dietary Fiber and Its Role on Health

4.1 - Definition of Dietary Fiber

4.2 - Classification of Dietary Fibers: Types and Sources

5 - Effect of Dietary Fiber on Major CVD Risk Factors

5.1 - Dietary Fiber and Modulation of Cholesterol

5.2 - Dietary Fiber and Modulation of Blood Pressure

5.3 - Dietary Fiber and Their Role in Lowering Oxidative Stress

6 - Dietary Fiber, Gastrointestinal Health, and CVD

7 - Physiological and Molecular Mechanism in CVD

8 - Conclusions

References

Chapter 13 - The Role of High Salt Intake in the Development and Progression of Diverse Diseases

1 - Introduction

2 - High Salt Diet and Hypertension

2.1 - Blood Pressure Regulation and Pathomechanism of Hypertension

2.2 - High Salt Diet as a Risk Factor in the Development and Maintenance of Hypertension

3 - High Salt Diet and Cardiovascular Diseases

4 - High Salt Diet and Chronic Kidney Disease

5 - High Salt Diet and Diabetes

6 - Two Faces of Salt Intake Reduction

6.1 - Adverse Effects of Radical Reduction of Salt Intake in Hypertension

6.2 - Adverse Effects of Radical Reduction of Salt Intake in Cardiovascular Diseases

6.3 - Adverse Effects of Radical Reduction of Salt Intake in Chronic Kidney Disease

6.4 - Adverse Effects of Radical Reduction of Salt Intake in Diabetes

7 - Understanding the Need of and Ways to Limit Salt Overingestion

8 - Conclusions

References

Chapter 14 - Spices and Herbs as Therapeutic Foods

1 - Introduction

2 - Therapeutic Potential of Herbs and Spices

2.1 - Cancer

2.2 - Alzheimer’s Disease

2.3 - The Metabolic Syndrome

2.3.1 - Pathologies related to metabolic syndrome

2.3.1.1 - Cardiovascular diseases (CVDs)

2.3.1.2 - Stroke

2.3.1.3 - Diabetes

2.3.1.4 - Obesity

3 - The Nutraceutical Potential of Herbs and Spices

3.1 - The Phytochemical Compositions

3.1.1 - Flavonoids

3.1.2 - Sulfur compounds of plants

3.1.3 - Sterols

3.1.4 - Saponin

4 - Spices as Functional Foods

4.1 - Turmeric

4.2 - Rosemary

4.3 - Yarrow (Achillea millefolium)

4.4 - Holy Basil

4.5 - Red pepper

4.6 - Fenugreek

4.7 - Garlic

4.8 - Onion

4.9 - Guggulipid

4.10 - Ginseng

References

Further Reading

Chapter 15 - Vitamin D Deficiency in Children: Health Consequences and Prevention

1 - Introduction

2 - History

3 - Characteristics of Vitamin D

3.1 - Functions of Vitamin D

3.2 - Vitamin D Deficiency

3.3 - Causes of Vitamin D Deficiency

3.4 - The Conclusions of Vitamin D Deficiency

3.4.1 - The effects of vitamin D deficiency on skeletal system

3.4.2 - Other effects of vitamin D

4 - Prevention of Vitamin D Deficiency

5 - Conclusions

References

Index

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