Nutrition and diet research : appetite and weight loss / Tsisana Shartava, editor.

Format:

Book

Author/Creator:

Shartava, Tsisana.

Contributor:

Shartava, Tsisana.

Series:

Nutrition and diet research progress series.

Nutrition and diet research progress

Language:

English

Subjects (All):

Hunger.

Nutrition.

Weight loss.

Physical Description:

1 online resource (251 p.)

Edition:

1st ed.

Place of Publication:

New York : Nova Science Publishers, c2011.

Language Note:

English

Summary:

This book presents and discusses current research in the study of nutrition and diet, with a particular focus on appetite and weight loss programs. Topics discussed include phytochemicals for the control of human appetite and body weight; the metabolism of dietary flavonoids; weight loss programs; wine consumption and health and the importance of the in vitro genotoxicity evaluation of food components.

Contents:

Intro

NUTRITION AND DIET RESEARCH: APPETITE AND WEIGHT LOSS

LIBRARY OF CONGRESS CATALOGING-IN-PUBLICATION DATA

CONTENTS

PREFACE

Chapter 1 PHYTOCHEMICALS FOR THE CONTROL OF HUMAN APPETITE AND BODY WEIGHT

ABSTRACT

ABBREVIATIONS

INTRODUCTION

MECHANISMS THAT REGULATE BODY WEIGHT

Signals of Energy Intake and Fat Storage

Central Control of Energy Balance

Systems Implicated in Energy Expenditure

PHYTOCHEMICALS AND WEIGHT CONTROL

PHYTOCHEMICALS THAT DECREASE BODY WEIGHT MAINLY THROUGH A PERIPHERAL MECHANISM

Korean Pine Nut Oil

Palm Oil + Oat Oil Fractions

Gallic Acid

Garcinia Cambogia

PHYTOCHEMICALS THAT BLOCK PANCREATIC LIPASE AND Α-AMYLASE

Salix Matsudana

Platycodi Radix

Kochia Scoparia

Aesculus Turbinata

Tea Saponins

Oolong Tea

Green Tea

Green Coffee Bean

Citrus Aurantium

PHYTOCHEMICALS THAT DECREASE BODY WEIGHT THROUGH A COMBINATION OF CENTRAL AND PERIPHERAL MECHANISMS

Gingseng

Caffeine

Nicotine

Khat

Hoodia Gordonii

Caralluma Fimbriata

Coleus Forskohlii

PHYTOCHEMICALS THAT INCREASE APPETITE AND BODY WEIGHT

Cannabis Sativa

Sutherlandia (Lessertia Frutescens)

CONCLUSION

REFERENCES

Chapter 2 BIOAVAILABILITY AND METABOLISM OF DIETARY FLAVONOIDS - MUCH KNOWN - MUCH MORE TO DISCOVER

FLAVONOID ABSORPTION AND METABOLISM IN THE GASTROINTESTINAL TRACT

The Oral Cavity

The Stomach

The Small Intestine

The Colon and Microflora

DISTRIBUTION OF FLAVONOID METABOLITES ROUND THE BODY

FLAVONOID BIOAVAILABILITY TO THE CENTRAL NERVOUS SYSTEM

BIOLOGICAL ACTIVITY OF FLAVONOID METABOLITES

Quercetin/Flavonols

Isoflavones

Catechins

Other Flavonoids

REFERENCES.

Chapter 3 EXPLORING THE VIEWS AND EXPERIENCES OF PARTICIPANTS IN STRUCTURED WEIGHT LOSS PROGRAMMES

RESEARCH SETTING

AIMS AND METHODS

FINDINGS

Motivation for Seeking Help with Weight Loss

The Lived Experience of Weight Loss Programmes

Barriers and Facilitators to Implementing the Lessons Learned

Policy and Practice Implications

RECOMMENDATIONS FOR FUTURE RESEARCH

ACKNOWLEDGMENTS

Chapter 4 THE IMPORTANCE OF THE IN VITRO GENOTOXICITY EVALUATION OF FOOD COMPONENTS: THE SELENIUM

1. INTRODUCTION

1.1. Selenium

1.2. Genotoxicity Evaluation: In Vitro vs. in Vivo Tests

1.3. Genotoxicity Assessment of Food Components

2. BACTERIAL CELL SYSTEMS

3. NON-MAMMALIAN CELL SYSTEMS

4. MAMMALIAN CELL SYSTEMS

4.1. Chromosome Aberrations

4.2. Sister Chromatid Exchanges

4.3. Micronucleus Test

4.4. Comet Assay

4.5. DNA Damage and Repair, Unscheduled DNA Synthesis

4.6. Flow Cytometry

4.7. Other Methodologies

5. CONCLUDING REMARKS

Chapter 5 BENEFICIAL AND HARMFUL EFFECTS OF WINE CONSUMPTION ON HEALTH: PHENOLIC COMPOUNDS, BIOGENIC AMINES AND OCHRATOXIN A

1. THE WINE

1.1. A Introduction in the Wine World

1.2. The Composition of Wine

Water (80%-85%)

Alcohols (10%-20%)

Acids (0.4%-1%)

Sugars

Mineral salts (0.2%-0.4%)

Nitrogenous compounds

Phenolic compounds or polyphenolics

Sulfites

1.3. Wine Microbiology

2. PHENOLIC COMPOUNDS

2.1. Introduction to the Phenolic Compounds

2.2. Presence of Phenolic Compounds in Wine

2.3. Polyphenols, Wine and Health

3. BIOGENIC AMINE

3.1. Introduction to the Biogenic Amines

3.2. Presence of Biogenic Amines in Wine

3.3. Toxicological Effects of the Presence of Biogenic Amines in Wine.

4. ETHYL-CARBAMATE OR URETHANE

4.1. Introduction to the Ethyl-Carbamate

4.2. Ethyl-Carbamate and Wine

4.3. Toxicity of Ethyl-Carbamate

5. OCHRATOXINE

5.1. Introduction to the Ochratoxine

5.2. Presence of Ochrtoxine A in Wine

5.3. Toxicity of Ochratoxine A

CONCLUSIONS

Chapter 6 EVALUATION OF ANTIOXIDANT ACTIVITY AND APPETITE MODULATION OF GREEN TEAS WITH HIGH AND LOW LEVELS OF ORGANIC SELENIUM IN RATS

MATERIAL AND METHODS

Chemicals and Standards

Preparation of Tea Extracts

Mineral Analysis of Dry Tea Material

Animals and Housing

Pre-Meal Administration

Serum Antioxidant Capacity

Ferric Reducing Antioxidant Power Assay

Statistical Analysis

In Vivo Antioxidant Status

RESULTS

Mineral Contents

Effect of Tea Extracts on Food Intake, Water Intake and Body Weight Gain in Rats

DISCUSSION

INDEX.

Notes:

Description based upon print version of record.

Includes bibliographical references and index.

Description based on print version record; title from PDF title page, viewed (07/15/2020).

ISBN:

1-62100-035-4

OCLC:

751977984